When you need a quick tomato sauce for pasta or to top a meat dish this is a great basic recipe. Sometimes
I make it in advance and keep it on hand.
Quickie Tomato Sauce
INGREDIENTS
16 Ounces Tomatoes (Canned)
1 Chopped Onion
1 Large Chopped Carrot
2 Chopped Garlic Cloves
1 Tablespoon Olive Oil
¼ Cup Water
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
Put all of the tomatoes, onion, carrot, salt, pepper, olive oil and garlic together in a heavy saucepan. Cover and cook over a medium heat for 40 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
Homemade Potato Chips
It is so easy to make your own potato chips. These chips are delicious. Make sure to season them while they are still warm and some residual oil for the spices to adhere to. I like to season with salt, pepper and finely grated Parmesan cheese. You could season with chili powder, ground cumin, toasted sesame seeds, minced herbs or anything that strikes you.
INGREDIENTS
2 Large Russet Potatoes
Peanut Oil
Salt
Pepper
Peel and slice into 1/8 inch slices on either a mandolin or other handheld slicer. In a large saucepan fill with the oil halfway and heat until the oil is 350° F. Add the potato slices in batches and fry for 3 minutes until light golden brown. Drain on paper towels and season with salt, pepper or any season that strikes your fancy.
If you prefer to bake the chips in the oven then preheat the oven to 400°F. In a large bowl toss the potato slices with 5 Tablespoons of peanut oil. Arrange the slices in a single layer on a baking sheet and season lightly with salt. Bake for 14 minutes until light golden brown. Remove from the oven and season again with salt and pepper. Drain on paper towels and let cool for the maximum crispness. 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
Sicilian Meat Sauce
My grandmother was Sicilian. I have a real fondness for this meat sauce.
INGREDIENTS
3 Tablespoons Olive Oil
2 Pounds Fresh Pork Butt
2 Sliced Large Onions
28 Ounces Tomatoes
1 Teaspoon Sea Salt
½ Cup Seedless Raisins
2 Tablespoons Chopped Fresh Parsley
16 Ounces Pasta Of Your Choice
I a large skillet heat 2 tablespoons of the olive oil over a medium heat. Add the pork cubes and cook until browned. After the pork browns remove and transfer to a bowl. Set aside. Add 2 tablespoons of the olive oil to the skillet drippings and add the onions. Cook until lightly browned. Return the pork to the skillet and stir in the tomatoes with their juice and the salt. Bring to a boil over a high heat all the while breaking up the tomatoes with your spoon. Reduce the heat to low and cover. Simmer for 1 ½ hours until pork is very tender. When the pork is tender pull the pork into shreds. Add to the skillet the parsley and raisins. Stir and reduce the heat to low. Cover and simmer for another five minutes. Serve with the pasta of your choice. Serves 6
Greek Fasolada
I love making soups! The moment I feel Fall weather in the air I start making hearty soups. Greek Fasolada (Greek Navy Bean Soup) is so simple to make and quite a popular dish in Greece. Some say that it is, in fact, the Greek national dish. This soup can be made year round, but is popular during Lent. Tasty, nutritious and should be eaten with olives and warm bread.
INGREDIENTS
1 Cup Navy Beans
3 ½ Cups Water
1 Chopped Yellow Onion
3 Chopped Garlic Cloves
2 Peeled & Chopped Carrots
2 Peeled & Chopped Celery Stalks
1 Cup Diced Tomatoes
1 Tablespoon Tomato Paste
3 Cubes Vegetable Stock
1 Teaspoon Oregano
¼ Cup Chopped Parsley
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
Soak the beans in the water overnight. Fill a soup pot with 3 quarts of water and add the soaked beans. Cook on medium for 30 minutes. Add the onion, garlic, celery and carrots. Cook for 1 hour. Next add the tomatoes, tomato paste, vegetable stock cubes, salt, pepper and oregano. Cook on low heat for an additional 1 hour. If the beans are not tender yet cook for longer. To serve add chopped parsley. 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
Irish Soda Bread
Many people think that St. Patrick was holding a slice of Irish Soda Bread in one hand while driving the snakes out of Ireland with the other hand, but Soda Bread actually came long after St. Patrick. Soda Bread was introduced in the mid 1840’s when bicarbonate soda was used in Ireland as a leavening agent to work with the native soft wheat. Irish Soda Bread became popular extremely popular in Ireland after the Famine years. Traditional Irish Soda Bread is made with flour, baking soda, salt and buttermilk or sour milk. This recipe is not a strict traditional recipe, but rather one that you can play around with. If you want to leave out the currants or caraway seeds you can. It is up to you. I love this Irish Soda Bread and think that you will too.
INGREDIENTS
4 Cups Unbleached Flour
3 Teaspoons Baking Powder
1 ¼ Teaspoons Baking Soda
1 ¼ Teaspoons Salt
2 ½ Tablespoons Sugar
9 Tablespoons Butter
1 Cup Currants
3 Tablespoons Caraway Seeds
2 Eggs
1 1/3 Cups Buttermilk or Sour Milk
½ Cup Milk For Brushing Top Of Bread
Preheat the oven to 350° F. In a large bowl mix together the flour, baking powder, baking soda, salt, sugar, caraway seeds and currants. Cut the butter into quarters and add to the dry mixture. Blend the eggs and buttermilk in a separate bowl and then add them to the flour mixture. Incorporate all of the dry and wet ingredients together and this will form your dough. Briefly knead the dough. Grease an 8 inch round pan and add the dough to the pan. Cut a bold cross into the top of the dough to avoid splitting. Brush the top of the bread with milk and bake in the oven for 40 minutes. Make 1 loaf
Green Bean Salad
I love this salad!
INGREDIENTS
1 Large Sliced Sweet Onion
1 Tablespoon Olive Oil
1 Pound Trimmed Green Beans
1 Teaspoon Snipped Fresh Rosemary
½ Teaspoon Sea Salt
1 Clove Minced Garlic
1 Cup Cooked Fresh Corn
1 ½ Cups Sliced In Half Cherry Tomatoes
2 Tablespoons Fresh Lime Juice
In a medium sized skillet cook the onions in the hot olive oil over a medium heat for 5 minutes. Don’t overcook the onions. You want them just to begin to soften. Add the green beans, rosemary, garlic and salt. Cover and cook for 10 minutes more or until beans are crisp-tender. Remove from the heat and toss in corn, tomatoes and lime juice. Serve hot or cold. Serves 4
