Archive for the ‘Italian food’ Category

Chicken Meatballs

February 19, 2015

Makes 6-8

Watching calories? Chicken is a great substitute for ground beef and much fewer calories

1 lb of ground chicken
2 tablespoons of chopped flat leaf parsley
4  large eggs beaten
1 1/2 tablespoons of granulated garlic
1 teaspoon of salt
½ teaspoon fresh ground pepper
1 large onion finely chopped about 1 cup
¼ cup of grated Parmesan cheese
1/2 cup of bread crumbs
1 1/2 teaspoons of dried oregano

Mix all ingredients, form meatballs to desired size. Have your favorite red sauce made and heated. Add meatballs gently to hot red sauce, cover and cook for 10-12 minutes. Turn carefully, cook another 10 minutes covered. Serve with your favorite pasta.

 

Tips

Recipe can be made with all ground turkey or 1/3 of each of ground pork, chicken and beef

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Lemon Thyme Risotto

October 28, 2011


Serves 4-6

Flavor flavor flavor. One could just eat this and be happy! Perfect side for Mediterranean dishes

I love thyme and lemon and use them often.

1 lb of arborio rice

¾ cup of dry vermouth

3-4 cups chicken stock (or vegetable stock)

1 ½ cups onion minced

1 ½ tablespoons garlic minced (reserve ¼ teaspoon)

Juice  and zest of 2 lemons

2 tablespoon fresh thyme leaves off stem

2-3 bay leafs

2 tablespoons fresh flat leaf parsley chopped

3 tablespoons extra virgin olive oil

½ stick unsalted butter

¼ teaspoon sea salt

¼ tsp fresh ground pepper

1 ½ tablespoons grated aged Piave or aged Parmesan cheese

Takes aprox 45 minutes to hour

In 12 inch saute pan heat olive oil and butter and cook rice till translucent

Sauté onions and garlic

Add in small amounts of vermouth & chicken stock and continue simmering.

Add bay leafs , thyme. pepper, salt

Continue adding small amounts of vermouth & chicken stock each time rice needs fluid. Stir in remainder of garlic, lemon juice, and cover on low for 2-3 minutes till lemon juice is absorbed

Remove bay leafs

Top with parsley, cheese, zest and a drizzle of extra virgin olive oil and serve!

Tuscan White Bean Salad

June 12, 2011


Serves 6-8

 

A very tasty and nutritious side salad. Cooking the beans with seasonings added to the broth  improves  flavor  of this dish. See tip below for using canned beans.

Best consumed within three days

Prepare beans

1 lb of dried cannelloni beans (white kidney beans)

6 cups water

2 herb ox chicken bouillon cubes or vegetarian cubes

2 teaspoons of kosher salt

3 bay leafs

5 garlic cloves thru press

In a large pot

Bring water, boullion, bay leaf to a boil

Add beans and garlic and cover

Reduce heat to medium low and cook for 1 hour.

Turn off heat

Keep covered 30 minutes

Drain and cool beans

Remove bay leafs

Add beans to a medium size serving bowl

Dressing

whisk the following in a small bowl

3 tablespoons of flat leaf parsley chopped

juice of 3 lemons

2 teaspoons of fresh garlic thru a press

2 tablespoons of fresh thyme leafs remove off the stems

1/3 cup of extra virgin olive oil

½ teaspoon sea salt

1 tablespoon of red wine vinegar

¼ teaspoon of fresh ground white pepper

2 tablespoons of red onion minced fine

cover beans and toss in dressing

chill and rest for 1 hour

Maybe served at room temperature or chilled

Tip:

4 cans of 15.5 oz each of cooked cannelloni that have been rinsed and drained may be substituted if you don’t have cooking time. Add dressing and chill for 2 hours for best results.  Note: Canned beans will be much softer in texture than ones you cook yourself.

Orecchiette,Sausage & Broccoli Rabe

December 8, 2010
 Serves 4-6
    1 lb bag or orecchiette cooked per instructions (12 minutes in lightly salted water)

4 tablespoons of extra virgin olive oil

1 cup of plum tomatoes seeded and chopped into small cubes- drain excess liquid

4 Italian sweet sausages removed from casings and crumbled

½- ¾ teaspoon of red chili flakes

3 ½ tablespoons of fresh garlic thru a press

¼ cup of aged freshly grated Romano cheese

¼ cup aged freshly grated Parmesan cheese

6 cups washed broccoli Rabe- cut off stems, chop into 2 inch pieces

3 tablespoons of Kosher salt

1-2 tablespoons of flat leaf parsley chopped

fresh ground pepper and salt

 

Bring 4 -6 quarts of water with 3 tablespoons of salt to a boil

Blanch broccoli rabe 2-3 minutes(turns a dark green) and remove with a strainer spoon from boiling water. Retain water  for cooking pasta

Add orecchiette to water and set timer (reserve ¼ cup of pasta water before draining)

 Heat a large 12 inch sauté pan to medium

Add half of olive oil and garlic. Cook sausage 4-5 minutes while breaking apart meat

Lower heat to simmer

Drain orecchiette (reserve some liquid)

Add in rabe in with sausage and stir

Add in orecchiette, water, chili flakes, remaining garlic and stir for 2-3 minutes

Add cheese, olive oil, tomatoes and parsley. 

Salt and pepper to taste, drizzle remaining olive oil before serving

Toss , serve with extra cheese and chili flakes

Tip: Orchiette is a distinctly shaped pasta that resembles a small flying saucer and lends itself to holding sauce and bits of meat. Sometimes difficult to locate, so try Italian specialty markets. You may substitute another type of pasta such as penne.