Chicken Noodle Soup
I was raised on good old fashioned Campbell’s Chicken Noodle Soup. Everyone knows that homemade is much better. A great prescription for any malady. If you’re ailing or not try this fabulous recipe for what warms the body and soul.
INGREDIENTS
2 ½ Cups Wide Egg Noodles
1 Teaspoon Olive Oil
12 Cups Chicken Broth
2 Teaspoons Salt
1 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Poultry Seasoning
1 Cup Chopped Celery
1 Cup Chopped Carrots
1 Cup Chopped Onion
1/3 Cup Cornstarch
¼ Cup Water
3 ½ Cups Diced Cooked Chicken
In a large stock pot bring salted water to a boil. Add the egg noodles and olive oil. Boil for 9 minutes until tender. When done cooking drain. In a large saucepan combine the broth, salt and poultry seasoning. Bring to a boil and stir in the celery, carrots and onions. Reduce the heat and cover. Simmer for 20 minutes. In a small bowl mix the cornstarch and water together until the cornstarch is completely dissolved. Gradually add to the soup. Stir constantly. Stir in the noodles and chicken. Cook for 10 minutes on a medium heat. Serve with salad and French bread. Serves 10
Sausage Frittata
INGREDIENTS
8 Eggs
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
3 Tablespoons Olive Oil
½ Pound Italian Sausage With The Casings Removed
¼ Pound Chopped Mushrooms
1 Bunch Chopped Swiss Chard
8 Ounces Diced White Cheddar
In a large bowl whisk together the eggs, salt and pepper. Fold in the cheese and set aside. Warm 1 tablespoon of the olive oil in a skillet. You can use a frittata pan if you like, but don’t need to. Add the sausage to the skillet and cook for 9 minutes over a medium heat. Crumble the sausage with a wooden spoon until well browned. Drain off the fat and transfer the sausage to a separate bowl. Set aside. In the same skillet heat 1 tablespoon of the olive oil. Add the mushrooms and cook for 9 minutes over a medium heat. Stir occasionally until browned and tender. Season with the salt and pepper. Transfer to the bowl with the sausage. In the same skillet heat the final 1 tablespoon of olive oil and cook the Swiss chard over a medium heat for 2 minutes until wilted. Transfer to the bowl with the sausage. Return the sausage, mushroom and Swiss chard mixture to the skillet. Cook over a medium heat for 1 minutes. Add the egg and cheese mixture. Cook for 5 minutes over a medium heat. Cook until the eggs are set and slide the frittata ontio a serving plate. Serves 6
Sausage Stuffed Manicotti
Bet you didn’t know that Manicotti means sleeves in Italian. Traditional manicotti is filled with ham and ricotta cheese. This recipe is made with sausage and spinach. Feel free to double this recipe if you are feeding a larger group or want lots of leftovers. This dish is made with a White Sauce and is delicious!
INGREDIENTS
½ Pound Italian Sausage
1 Medium Chopped Onion
1 Chopped Medium Red Bell Pepper
3 Cups Lightly Cooked Spinach
10 Manicotti
White Sauce
5 Tablespoons Butter
4 Tablespoons Unbleached Flour
2 Cups Milk
½ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
½ Pound Mozzarella Cheese
2 Cups Tomato Sauce
½ Cup Grated Parmesan Cheese
In a large pot bring water to a boil. Plunge the manicotti into the boiling water for 1 minute until al dente. Drain them and as soon as you can handle them stuff with the sausage – spinach mixture.
In a large skillet, sauté the sausage, the onion and the red bell pepper for 5 minutes. Add the spinach and mix well. Remove from the heat.
For the White Sauce melt the butter in a saucepan and stir in the flour. Cook gently for 2 minutes. Turn off the heat and whisk in the milk. Turn the heat back on and whisk until thickened. Season with the salt and pepper. Mix about ¼ of the sauce with the sausage-spinach mixture. Lay them side by side in a oiled baking dish that is just large enough to hold them in one layer. Slice the mozzarella and lay the slices over the manicotti. Spread the remaining white sauce over and then pour on the tomato sauce. Spread evenly over the top. Sprinkle on the Parmesan cheese and bake in a preheated 375° F oven for 30 minutes. Serves 5
Tomato Sauce
INGREDIENTS
16 Ounces Tomatoes (Canned)
1 Chopped Onion
1 Large Chopped Carrot
2 Chopped Garlic Cloves
¼ Cup Water
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
Put all of the tomatoes, onion, carrot, salt, pepper and garlic together in a heavy saucepan. Cover and cook over a medium heat for 30 minutes. Stir occasionally. Add the water if the sauce gets too thick. In the food processor puree the tomato sauce. Use where needed. Makes 1 ¼ Cups
Steamed Mussels In White Wine
INGREDIENTS
1 Large Finely Chopped Shallot
1/3 Cup Finely Chopped Onion
¼ Cup Dry White Wine
4 Tablespoons Unsalted Butter
1 Tablespoon White Wine Vinegar
4 ½ Pounds Mussels
½ Teaspoon Freshly Ground Black Pepper
2 Tablespoons Chopped Flat Leaf Parsley
Scrub and debeard the mussels. Place the shallot, onions, wine, butter and vinegar in a large heavy pot. Add the mussels. Cover and bring to a boil. Cook for 3 to 5 minutes. Throw away any mussels that don’t open up. Put a strainer line with a double layer of cheesecloth over a large bowl and set aside. Using a slotted spoon transfer the mussels to a large bowl. Pour the liquid that is in the pot through the cheesecloth in the strainer. Once all the liquid has gone through the strainer season with the black pepper and pour over the mussels. Sprinkle with parsley and serve with toasted bread. Serves 4
Goulash
Goulash, meaning herdsman, is a Hungarian meat and vegetable stew seasoned with paprika. There are many versions of this dish and each country tends to have their own Goulash. Goulash is popular in Hungry, Romania, Czech Republic, Slovakia, Austria, the United States, Germany, The Netherlands, northern Croatia and the Italian region of Friuli Venezia Giulia. This is the Goulash that I grew up on. It is totally a guilty pleasure.
INGREDIENTS
1 Cup Uncooked Macaroni or Rigatoni
1 Pound Ground Beef
1 Cup Sliced Mushrooms
½ Chopped Onion
2 Minced Garlic Cloves
16 Ounces Tomato Sauce
¾ Cup Water
1 Bay Leaf
1 Teaspoon Oregano
2 Tablespoons Paprika
½ Teaspoon Freshly Ground Pepper
½ Teaspoon Kosher Salt
Cook the noodles according to the package directions. Drain noodles and set aside. In a large skillet cook the ground beef with the minced garlic, onion and mushrooms until browned. Make sure to drain off the excess fat. Add the tomato sauce, water, bay leaf, oregano, paprika, ground pepper and salt to the ground beef mixture. Simmer for 20 minutes. Add the cooked noodles and simmer for another 5 minutes. Remove the bay leaf before serving. Serves 6
Cavatelli With Tomato & Feta Sauce
If you would like a nice variation on pasta night try this simple, but well put together pasta dish. If you love feta cheese then you’ll really love this sauce. Because feta is fairly salty you don’t need to add extra salt.
INGREDIENTS
1 Pound Cavatelli Pasta
3 Large Tomatoes
1/3 Cup Olive Oil
4 Minced Garlic Cloves
4 Chipolini Onions
3 Shallots
½ Cup Fresh Basil
½ Teaspoon Freshly Ground Pepper
¾ Cup Fresh Feta Cheese
Bring a large pot of salted water to a boil. Add the 3 whole tomatoes to the boiling water for 15 seconds and quickly remove. The skin should start to peel. Place the tomatoes immediately in cold water and then set aside for a moment. Now add the pasta to the boiling water and cook until al dente. While the pasta is cooking peel the blanched tomatoes and chop into coarse pieces. In a large skillet heat the olive oil over a medium heat. Stir in the minced garlic, chopped onions and shallots. Sauté until the onions and shallots sweat. Add the chopped tomatoes and fresh pepper. Cook until the tomatoes are extremely tender. Stir in the chopped feta cheese and cook for 15 minutes over a medium low heat. Stir occasionally. Finally add the chopped basil and cook for another 2 minutes. Turn the heat off and add the drained pasta to the skillet. Mix together the pasta and the sauce. Transfer to a serving dish. Serves 4
Ratatouille
Ratatouille (ratatouille niçoise) is a traditional French Provençal stewed vegetable dish that originated from Nice. Ratatouille is usually served as a side dish, but also may be served as a main dish. The secret of a good ratatouille is by cooking the vegetables separately so that each vegetable holds its own flavor. There are many versions of ratatouille, but here is my version.
INGREDIENTS
2 Large Onions
2 Medium Green Zucchini
1 Medium Yellow Zucchini
1 Green Bell Pepper
1 Red Bell Pepper
1 Large Eggplant
8 Seeded Plum Tomatoes
4 Crushed Garlic Cloves
¼ Cup Olive Oil
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
Slice all of the vegetables and keep them separated. Heat 2 tablespoons of the olive oil in a heavy sauté pan. When the oil is hot add the onions and crushed garlic. Cook for 8 minutes over a high heat. Remove the onions and place in a large bowl. Repeat this process with all of the vegetables cooking them in small batches. Be careful not to overcrowd the pan. Preheat the oven to 350° F. Layer the sautéed vegetables into a large oven safe pot or ceramic dish. Add the salt and pepper. You don’t need to add any water or stock as the vegetables will produce enough of their own juices so that they don’t burn. Cook for 45 minutes. Remove from the oven and serve either as a side or main dish. Serves 4
Smoky Red Lentil Soup
INGREDIENTS
3 Slices Thick Cut Bacon
3 Tablespoons Olive Oil
1 Diced Yellow Onion
1 Peeled & Diced Carrot
1 Diced Celery Stalk
2 Teaspoons Minced Garlic
1 Tablespoon Tomato Paste
1 Teaspoon Smoked Paprika
¼ Cup Canned Diced Tomatoes (Drained)
¾ Cup Rinsed Red Lentils
4 Cups Chicken Broth
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Sour Cream For Garnish
Heat a sauté pan over a medium high heat and add the bacon. Cook for 5 minutes until crisp. Drain on a paper towel. Chop bacon coarsely. In a soup pot heat over a medium heat the olive oil and add the onion, carrot, celery, garlic, tomato paste and paprika. Cover and cook for 25 minutes until the vegetables are just starting to soften. Open the lid occasionally to stir. Add the tomatoes, lentils and chicken broth. Cover and cook on high heat for 40 minutes until the lentils are tender. Turn off the heat and let cool for 10 minutes. Transfer to a food processor and pulse 5 times to lightly puree some of the soup mixture. Transfer back to the soup pot and season with salt and pepper. Heat to warm. Pour soup into warmed bowls. Garnish with sour cream and bacon. Serves 4
Roman Meatballs
INGREDIENTS
1 ½ Cups Bread Crumbs
½ Cup Milk
5 Ounces Finely Chopped Prosciutto
1 Pound Ground Sirloin
1 Pound Ground Pork
2 Lightly Beaten Eggs
½ Cup Grated Parmigianino Reggiano Cheese
3 Tablespoons Finely Chopped Fresh Flat Leaf Parsley
3 Tablespoons Finely Chopped Fresh Oregano
7 Tablespoons Finely Chopped Fresh Basil
6 Minced Garlic Cloves
1 Tablespoons Kosher Salt
1 Teaspoon Freshly Ground Pepper
6 Tablespoons Olive Oil
1 Diced Large Yellow Onion
28 Ounces Crushed Tomatoes With Juices
In a medium mixing bowl combine bread crumbs and milk and let stand for 10 minutes. In a large bowl combine beef, pork, prosciutto, eggs, cheese, parsley, oregano 3 tablespoons basil, 4 minced garlic cloves, 1 teaspoon salt and ½ teaspoon freshly ground pepper. Add the soaked bread crumbs and mix gently until combined. Divide into ¼ cup portions and roll into balls. Set on a parchment lined baking sheet. In a large skillet heat 2 tablespoons olive oil over medium high heat. Working in two batches, brown the meatballs for 8 minutes and then transfer to a plate. In the same pan over medium heat warm the rest of the olive oil. Cook the onion and stir occasionally until softened. Add the remaining garlic and cook for 1 minute. Add the tomatoes and juices. Season with the remaining salt and pepper. Bring to a simmer and cook for 20 minutes until the sauce thickens. Stir in the remaining basil and add the meatballs. Cook for 30 minutes turning occasionally and basting with the sauce. Be sure that the meatballs are cooked through. Transfer to a platter and ser with gnocchi, spaghetti or ravioli. Serves 6
Steak With Tomato Gravy
INGREDIENTS
1 ½ Tablespoons Olive Oil
¼ Cup Unbleached Flour
1 ½ Teaspoon Paprika
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Black Pepper
4 Skillet Steaks (4 Ounces and ½ Inch Thick)
2 Ounces Thinly Sliced Monterey Jack Cheese
1 Cup Arugula
In a large skillet heat the olive oil over a medium high heat. Reduce the heat to medium. In a small dish combine flour, paprika, sea salt and freshly ground pepper. Dredge the steaks in the flour mixture and reserve any remaining flour mixture. Cook the steaks in the hot oil for 4 minutes per side. Top with the cheese the last two minutes of cooking. Set aside and keep warm.
Tomato Gravy
INGREDIENTS
6 Seeded & Cut Large Tomatoes
7 Chopped Garlic Cloves
3 Tablespoons Olive Oil
2 Tablespoons Fresh Sage
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
While the steaks are cooking place the tomatoes in a food processor. Cover and pulse until tomatoes are coarsely chopped. In the same skillet that you cooked the steaks in add the 3 tablespoons of olive oil and the chopped garlic. Cook over a medium heat for 2 minutes until golden. Stir in the tomatoes and crushed fresh sage, salt, pepper and reserved flour mixture. Bring the tomato mixture to a boil and then reduce the heat. Simmer for 6 minutes. To serve place a small handful of arugula leaves on each plate, top with a steak and then ladle over some of the Tomato Gravy. Place any remaining in a serving bowl to place on the table. Serves 4
