Lunch

Macadamia Nut Pesto

May 3, 2013

Macademia Nut PestoMacadamia Nut Pesto

I absolutely LOVE macadamia nuts and have never been that wild about pine nuts so I decided to try making pesto with macadamia nuts instead.  This pesto turned out to be the best pesto I’ve ever tasted.  You can use it in pasta dishes or anything that you would make with regular pesto.  I grilled brined pork chops and garnished them with a dollop of my Macadamia Nut Pesto.

INGREDIENTS

3 Garlic Cloves

2 1/2 Cups Packed Fresh Basil Leaves

1/4 Cup Whole Macadamia Nuts

1/2 Cup Olive Oil

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1/2 Cup Grated Romano, Parmesan or Pecorino Cheese

You will need a heavy duty blender or food processor for this recipe.  Wash and dry the fresh basil leaves.  You will want to make sure to get any dirt and grit off of them. Add the garlic, basil leaves and macadamia nuts to your blender or food processor.  Pulse until the ingredients are coarse.  Add the olive oil, salt and pepper and pulse until nice and smooth.  Transfer to a storage container with a tight lid.  Right before you are going to use the pesto mix in the grated cheese.  Makes about 1 cup

Asian Asparagus

April 26, 2013

Asian AsparagusAsian Asparagus

Asparagus doesn’t have to be treated with kid gloves and will actually stand up to aggressive flavors.  Spice up your spring asparagus and serve as a main meatless dish.

INGREDIENTS

1 1/2 Pounds Trimmed Asparagus

2 Tablespoons Grapeseed Oil

6 Dried Red Peppers

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Teaspoon Chinese Chile Paste

2 Teaspoons Grated Garlic

2 Teaspoons Grated Ginger

1/2 Teaspoon Grated Orange Zest

1 Chopped Jalapeño Pepper

3 Teaspoons Sesame Oil

1/2 Cup Chopped Cilantro

4 Slivered Green Onions

2 Tablespoons Toasted Sesame Seeds

Wash and snap off the asparagus bottoms.  Cut the asparagus into 2 inch pieces.  Place a wok or a heavy sauté pan over a high heat.  Add the grapeseed oil.  Add the dried peppers and cook until they sizzle.  Add the asparagus.  Toss well to coat in the oil.  Add the salt and pepper. Sauté for 1 minute.  Add the chile paste, garlic, ginger, orange zest and jalapeño peppers.  Cook for 1 minute or until the asparagus is cooked, but still firm. You don’t want to overcook the asparagus as it will continue to cook after removed from the heat.  Remove from the heat and transfer to a serving platter.  Drizzle the asparagus with the sesame oil.  Sprinkle the top of the asparagus with the cilantro, green onions and sesame seeds.  Serves 4

Steamed Baby Artichokes In Feta Vinaigrette

April 25, 2013

ArtichokesSteamed Baby Artichokes In Feta Vinaigrette

Baby artichokes are not really babies at all, but rather fully mature dwarf buds.  They are plentiful from March through May.  They are small enough to fit in the palm of your hand and fully edible.  The fresh tang of the feta in the herb vinaigrette gives these artichokes a bright springtime character.

INGREDIENTS

1/2 Cup Dry White Wine

3 Tablespoons Fresh Lemon Juice

1 Tablespoon Minced Shallot

6 Baby Artichokes (About The Size Of A Large Plum)

1/4 Cup Feta Vinaigrette

In a medium size saucepan combine the white wine, lemon juice and shallot.  Snap off and throw away 3 or 4 outer leaves from each artichoke until the remaining leaves are pale green and tightly closed.  Using a small paring knife, trim the base of the artichoke and peel the stem.  Remove only a thin layer of tough outer skin and any discoloration.  Cut the artichokes in half lengthwise and trim 1/2 inch off their tops.  As you prepare them place the artichokes, cut side down, in the saucepan.  Bring the wine liquid to a simmer over a medium high heat.  Cover and steam the artichokes for 10 to 12 minutes until the flesh around the stem of each artichoke is easily pierced with the tip of a sharp knife.  Drain the artichokes, arrange them cut side up on a serving platter and spoon a generous teaspoon of the vinaigrette over each artichoke half.  Serve warm or at room temperature.  Serves 4

Avocado & Grapefruit Salad

April 20, 2013

Avocado Grapefruit SaladAvocado & Grapefruit Salad

For a beautiful salad use both pink and yellow grapefruit in this refreshing salad.

INGREDIENTS

2 Grapefruit

2 Peeled, Pitted & Chopped Avocados

1/4 Thinly Sliced Red Onion

1 Head of Bibb or Butter Lettuce

Carefully peel the grapefruit.  Make sure to remove all of the white pith.  Working over a large size bowl to catch any juice, cut along the side of each membrane to release the segments.   Let the segments drop into the bowl.  Add the avocados and onion and toss well.  Arrange lettuce leaves on a platter.  Spoon the grapefruit, avocado & onion salad over the top of the lettuce leaves.  Dress the salad with any dressing that you prefer or eat without dressing as the grapefruit juice may be enough for you.  Serves 4

Broccolini & Garlic Sauté

April 18, 2013

Broccolini & Garlic Sauté 2Broccolini & Garlic Sauté

I like to cook this broccolini recipe in my trusty grill pan.  I don’t know what I would do without it.  If you don’t have a grill pan then a sauté pan or skillet will do just fine.

INGREDIENTS

1 Pound Broccolini

4 Teaspoons Olive Oil

1/2 Teaspoon Kosher Salt

3 Sliced Garlic Cloves

1/8 Teaspoon Red Pepper Flakes

Slice off the stems of the brocolini.  Cut the spears in half lengthwise.  In a small size sauté pan heat 2 teaspoons of the olive oil over a medium heat.  Add half of the broccolini. Cook for 4 minutes.  Stir occasionally.  Season with the kosher salt.  Transfer to a plate and set aside.  Add the remaining olive oil to the pan and cook the remaining broccolini. Add the sliced garlic cloves and red pepper flakes.  Cook for 3 minutes.  Stir constantly.  Return the first batch of cooked broccolini to the pan.  Toss and cook for 1 minute.  Remove from the heat and transfer to a serving plate.  Serve immediately.  Serves 4

Tuna & Bow Tie Pasta Salad

April 10, 2013

Tuna & Bow Tie Pasta SaladTuna & Bow Tie Pasta Salad

Here is a quick and light pasta salad that everyone will love.  If you want to lower the calories then use a low-fat mayonnaise.

INGREDIENTS

8 Ounces Regular or Whole Wheat Bow Tie Pasta

6 Tablespoons Mayonnaise

3 Tablespoons Red Wine Vinegar

3 Tablespoons Chopped Fresh Basil or 1 1/2 Teaspoons Dried Basil

2 Chopped Garlic Cloves

2 Sliced Cipollini Onions

1/4 Teaspoon Freshly Ground Pepper

12 Ounces Canned Tuna (Drained & Flaked)

1 Cup Thawed Frozen Peas

2 Cups Halved Cherry Tomatoes

1/3 Cup Chopped Red Onion

In a large size pot, filled with salted water, cook the bow tie pasta, over a high heat, to al dente.  Remove from the heat and drain, but DO NOT rinse.  Rinsing pasta is a big No No.  Let the pasta cool for 5 minutes.  In a large size bowl combine the mayonnaise, vinegar, basil, garlic and pepper.  Mix well.  Add the drained tuna, cipollini onions, thawed peas, halved cherry tomatoes, chopped red onion and the drained pasta.  Mix very well and chill for 1 hour.  Transfer to a serving bowl and serve either as a main course or as a side dish.  Serves 4

Healthy Puttanesca Pasta Dinner

April 5, 2013

Healthy Puttanesca Pasta DinnerHealthy Puttanesca Pasta Dinner 2

This classic spicy Italian sauce satisfies with plenty of flavor without the oil or anchovies.  If you want to make this pasta dish extra healthy then used whole wheat pasta.

INGREDIENTS

1/2 Cup Vegetable Broth

1 Cup Diced Onion

5 Minced Garlic Cloves

1/2 Teaspoon Crushed Red Pepper

2 Tablespoons Tomato Paste

6 Cups Diced Plum Tomatoes

1/4 Cup Chopped Kalamata Olives

3 Tablespoons Capers

3 Tablespoons Chopped Fresh Parsley

3 Tablespoons Chopped Fresh Basil

3 Tablespoons Fresh Minced Oregano

16 Ounces Cooked Pasta

In a large size skillet heat the broth for 1 minute over a medium high heat.  Add the onions, garlic and red pepper flakes.  Cook for 5 minutes. Stir in the tomato paste and cook for 2 minutes.  Add the tomatoes, olives and capers.  Turn the heat down to medium and cook for 20 minutes.  Stir occasionally.  Remove from the heat and stir in the parsley, basil and oregano.  Serve over cooked pasta.  Serves 6

Mafaldine Pasta With Sausage & Roasted Peppers

April 3, 2013

MafaldineMafaldine Pasta With Sausage & Roasted Peppers

Easy & delicious!  Enough said!

INGREDIENTS

1 Pound Sweet Italian Sausage

6 Chopped Garlic Cloves

12 Ounces Roasted Peppers (Drained, Rinsed & Chopped)

2 Cups Chicken Broth

28 Ounces Crushed Tomatoes

1 Pound Mafaldine Pasta

3/4 Cup Chopped Green Olives

4 Tablespoons Olive Oil

1/4 Cup Grated Romano Cheese

In a large size skillet sauté the sausage for 5 minutes, over a medium heat, until browned on the outside.  Remove the sausage from the skillet and place onto a cutting board.  Slice into 1/4 inch pieces.  Return the sausage to the skillet and add the garlic. Sauté the sausage and garlic for 5 minutes.  Add the roasted peppers and chicken broth.  Increase the heat to medium high and bring to a boil.  Add the tomatoes.  Cover and reduce the heat to medium low.  Let simmer for 20 minutes.  In the meantime cook the pasta in a large pot of salted water until al dente. Drain the pasta, but don’t rinse it.  Remove the skillet from the heat and add the drained pasta, green olives, olive oil and cheese to the sausage & garlic.  Mix thoroughly and transfer to a large pasta bowl.  Serve immediately.  Serves 6

 

 

Southern Italian Pasta Fagioli

April 1, 2013

Southern Style Pasts FagioliSouthern Italian Pasta Fagioli

I love this lovely Italian soup because it’s hearty, but not too heavy.

INGREDIENTS

2 Tablespoons Olive Oil

1/2 Cup Chopped Carrot

1/2 Cup Chopped Celery

1/2 Cup Chopped Onion

4 Minced Garlic Cloves

5 Cups Water

4 Beef Bouillon Cubes

15 Ounce Can Diced Tomatoes With Juice

3 Teaspoons Basil

1/2 Teaspoon Freshly Ground Pepper

1 Cup Uncooked Ditalini Pasta

20 Ounce Can Undrained Kidney Beans

Extra Olive Oil For Garnish

1/2 Cup Grated Parmesan Cheese

Add the olive oil to a large size soup pot and heat over a medium heat for 1 minute.  Add the carrots, celery, onions and garlic.  Cook for 12 minutes making sure to stir occasionally.  Add the water, beef bouillon, tomatoes (with juice), basil and pepper.  Bring to a boil.  Stir in the pasta and turn the heat up to a medium high.  Cook for 15 minutes.  Stir frequently to ensure that your soup doesn’t stick.  Add the beans and cook for another 5 minutes.  Remove from the heat and ladle into individual bowls.  Drizzle with olive oil and sprinkle with grated Parmesan cheese.  Serves 6

Creamy Chicken Parmesan Pasta

March 21, 2013

Creamy Chicken Parmesan Pasta  

Your family will love this quick pasta dish that is easy enough to make any night of the week.  Makes good left-overs too!

INGREDIENTS

2 1/2 Cups Uncooked Dried Gemelli Pasta

3 Tablespoons Butter

3 Cups Broccoli Florets

1 Cup Whipping Cream

1/4 Cup Butter

1 Cup Shredded Parmesan Cheese

6 Ounces Cooked Chicken Strips

1/2 Cup Cooked & Chopped Bacon

1/2 Teaspoon Garlic Powder

Extra Shredded Parmesan Cheese For Garnish

 

Cook the pasta in a large size pot filled with salted water until al dente.  Remove from the heat and drain in a colander.  DO NOT rinse the pasta.  Return the pasta to the pot and place a lid on the pot to keep warm.  In a medium size sauté pan melt 3 tablespoons of butter over a medium heat for 1 minute.  Add the broccoli and cook for 5 minutes until the broccoli is crisp and tender.  In a medium size saucepan add the whipping cream and 1/4 cup of butter.  Stir in the Parmesan cheese. Cook over a medium low heat for 6 minutes. Stir frequently.  Remove from the heat and pour the Parmesan sauce over the pasta.  Add the broccoli, cooked chicken, bacon and garlic powder.  Gently stir until well mixed.  Transfer into a serving bowl.  Sprinkle with additional Parmesan cheese if you like.  Serves 6

 

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