Pasta e patate
When I was a kid there was nothing I loved more then having this for dinner. The aroma it provides sparks hunger in anyone. I call this a "great depression dish," because its super cheap to make and satisfying. This was also a staple in my Grandmother's house during the great depression for those reasons.
Ingredients
1 lb of Mezzo Ditale
1 can Hunt's Tomato sauce
6-8 potatoes, peeled and cubed.
1 cube of garlic, minced
1 package american cheese
Salt
Pepper
Directions
Peel and cube your potatoes.
Boil potatoes with minced garlic until soft, drain and bring them back to the pan to mash. While mashing potatoes add your can of Hunt's tomato sauce. Mash the sauce into the potatoes. This mixture will become very thick which is why it is key to keep a pan of boiling water on the side. While mashing potatoes, add boiling water until you reach your desired thickness.
Now, simply boil your ditale, drain, and mix sauce with the ditale. Add salt and pepper as desired.
Tuesday, August 31, 2010
Cavatelli with Sauteed Broccoli and Garlic
Ingredients
3 Sauteed Chicken Breasts, cut up.
4 tablespoons olive oil
3 cloves garlic, minced
2 to 3 cups broccoli florets, or to taste
Salt
1/2 teaspoon red pepper flakes, or to taste
1 1/2 cups canned chicken broth
1 pound cavatelli, cooked according to package directions
Freshly grated Locatelli pecorino Romano
Directions
In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.
Easy Chicken!
Lemon-Grilled Chicken Breasts
This is a super simple week night dish and can be paired with brown rice, or added to a salad. Keep extra lemons on hand for an extra lemony taste!
Yield: 7 servings (serving size: 1 breast half)
Ingredients
3 tablespoons fresh lemon juice
2 tablespoons extravirgin olive oil
2 garlic cloves, minced
7 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cooking spray
Preparation
1. Prepare grill to medium-high heat.
2. Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and pepper.
3. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.
Nutritional Information
Calories:159 (20% from fat)
Fat:3.5g (sat 0.7g,mono 1.8g,poly 0.6g)
Protein:29.5g
Carbohydrate:0.5g
Fiber:0.1g
Cholesterol:74mg
Iron:1mg
Sodium:218mg
Calcium:16mg
Yield: 7 servings (serving size: 1 breast half)
Ingredients
3 tablespoons fresh lemon juice
2 tablespoons extravirgin olive oil
2 garlic cloves, minced
7 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cooking spray
Preparation
1. Prepare grill to medium-high heat.
2. Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and pepper.
3. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.
Nutritional Information
Calories:159 (20% from fat)
Fat:3.5g (sat 0.7g,mono 1.8g,poly 0.6g)
Protein:29.5g
Carbohydrate:0.5g
Fiber:0.1g
Cholesterol:74mg
Iron:1mg
Sodium:218mg
Calcium:16mg
Everything goes with cheese
Cauliflower Gratin
When it comes to making side dishes, you want to make sure you aren't sticking to the same old-same old. My solution, vegetables paired with cheese. It's essentially a match made in heaven!
Ingredients
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Directions
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
Ingredients
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Directions
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
More Salads...
Blueberry-Gorgonzola Salad
Yield: Makes 4 servings
Ingredients
1 (5-oz.) package mixed salad greens
2 cups fresh blueberries
1 cup loosely packed fresh flat-leaf parsley leaves
1 cup loosely packed basil leaves
1 cup glazed walnuts
3/4 cup sliced fresh chives (about 1-inch pieces)
3/4 cup crumbled Gorgonzola cheese
3/4 cup bottled raspberry-walnut vinaigrette
1/2 cup loosely packed fresh tarragon leaves
Preparation
Toss together all ingredients in a large serving bowl.
Yield: Makes 4 servings
Ingredients
1 (5-oz.) package mixed salad greens
2 cups fresh blueberries
1 cup loosely packed fresh flat-leaf parsley leaves
1 cup loosely packed basil leaves
1 cup glazed walnuts
3/4 cup sliced fresh chives (about 1-inch pieces)
3/4 cup crumbled Gorgonzola cheese
3/4 cup bottled raspberry-walnut vinaigrette
1/2 cup loosely packed fresh tarragon leaves
Preparation
Toss together all ingredients in a large serving bowl.
Crisps, simple yet versatile!
Blueberry Crisp a la Mode
I absolutely love crisps! They are simple to make and extrememly versatile. You can basically make them in every season. I particulary love berries, but as we all know berries can be very expensive so I usually stick with blueberries, this way if I have extra I can make them in pancakes the next morning or add them to a salad.
Ingredients
6 cups blueberries
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup regular oats
3/4 teaspoon ground cinnamon
4 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
2 cups vanilla low-fat ice cream
Preparation
Preheat oven to 375°.
Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.
Note: Topping may also be made in the food processor. Place 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon in a food processor, and pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal.
Nutritional Information
Calories:288 (26% from fat)
Fat:8.3g (sat 4.8g,mono 2g,poly 0.9g)
Protein:4.2g
Carbohydrate:52g
Fiber:3.8g
Cholesterol:22mg
Iron:1.3mg
Sodium:96mg
Calcium:77mg
Yield: 8 servings
I absolutely love crisps! They are simple to make and extrememly versatile. You can basically make them in every season. I particulary love berries, but as we all know berries can be very expensive so I usually stick with blueberries, this way if I have extra I can make them in pancakes the next morning or add them to a salad.
Ingredients
6 cups blueberries
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup regular oats
3/4 teaspoon ground cinnamon
4 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
2 cups vanilla low-fat ice cream
Preparation
Preheat oven to 375°.
Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.
Note: Topping may also be made in the food processor. Place 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon in a food processor, and pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal.
Nutritional Information
Calories:288 (26% from fat)
Fat:8.3g (sat 4.8g,mono 2g,poly 0.9g)
Protein:4.2g
Carbohydrate:52g
Fiber:3.8g
Cholesterol:22mg
Iron:1.3mg
Sodium:96mg
Calcium:77mg
Making Use of Fruits in Season
Summer Strawberry Salad
The key to summer is salads, they are light and not overfilling. They are also very refreshing and easy to make when the temperature is 94 degrees out. Personally, I hate boring salads. The worst thing about a boring salad is when people expect you to eat it as a main course. I have been trying to change people's perceptions of salads. For those of you who don't know romaine letuuce has absolutely no nutritional content. This is why the only thing it is good for is complimenting sandwiches, burgers, and a good antipasto. There are three components to a healthy and filling salad. First, mix up your base! I love using a nice organic fresh spring mix or fresh spinach. Both add plenty of healthy nutrients and vitamins to your salad. Next, utilize the fruits that are in season. Summer is a perfect time to use strawberries or blueberries in a salad, they add a natural sweetness. Next, adding walnuts, almonds, or cashews can make all the difference. They add a dose of healthy fat and give the salad a variety of texture. I also love adding crumbled cheeses to my salads, but some people don't which is why I say its an option. However, if there is one thing that I learned from french cooking it is that fruit and cheese compliment one another very nicely.
Ingredients
1 Bag of Spring Mix or Spinach salad mix
1 Container of fresh strawberries (I reccomend Driscols or better fresh strawberries)
1 Container crumbled blue cheese
1 bag silvered almonds (sweetened or unsweetened depending on your preference)
Directions
This salad is super simple. First, quarter your strawberries. If you have extra time on your hands you can quarter your strawberries and put them in a medium sized bowl, add water and a little sugar (or 0 calorie sweetner) and let the strawberries soak for extra sweetness! After you are done with your strawberries simply toss all the ingredients together. This can be served with a vinagarette or there is a dressing on the bottom you can serve it with. If you want to make this salad more filling simply add grilled chicken.
Dressing
Ingredients
Dressing:
1 tablespoon sugar
2 tablespoons red wine vinegar
1 tablespoon water
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Yields: 4 servings.
The key to summer is salads, they are light and not overfilling. They are also very refreshing and easy to make when the temperature is 94 degrees out. Personally, I hate boring salads. The worst thing about a boring salad is when people expect you to eat it as a main course. I have been trying to change people's perceptions of salads. For those of you who don't know romaine letuuce has absolutely no nutritional content. This is why the only thing it is good for is complimenting sandwiches, burgers, and a good antipasto. There are three components to a healthy and filling salad. First, mix up your base! I love using a nice organic fresh spring mix or fresh spinach. Both add plenty of healthy nutrients and vitamins to your salad. Next, utilize the fruits that are in season. Summer is a perfect time to use strawberries or blueberries in a salad, they add a natural sweetness. Next, adding walnuts, almonds, or cashews can make all the difference. They add a dose of healthy fat and give the salad a variety of texture. I also love adding crumbled cheeses to my salads, but some people don't which is why I say its an option. However, if there is one thing that I learned from french cooking it is that fruit and cheese compliment one another very nicely.
Ingredients
1 Bag of Spring Mix or Spinach salad mix
1 Container of fresh strawberries (I reccomend Driscols or better fresh strawberries)
1 Container crumbled blue cheese
1 bag silvered almonds (sweetened or unsweetened depending on your preference)
Directions
This salad is super simple. First, quarter your strawberries. If you have extra time on your hands you can quarter your strawberries and put them in a medium sized bowl, add water and a little sugar (or 0 calorie sweetner) and let the strawberries soak for extra sweetness! After you are done with your strawberries simply toss all the ingredients together. This can be served with a vinagarette or there is a dressing on the bottom you can serve it with. If you want to make this salad more filling simply add grilled chicken.
Dressing
Ingredients
Dressing:
1 tablespoon sugar
2 tablespoons red wine vinegar
1 tablespoon water
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Yields: 4 servings.
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