Italian Lentil Soup

 Ingredients

2 cups dried lentils

26-28 oz can chopped Italian tomatoes

4  cups chicken or vege5able broth 

1/2 a medium onion, diced

1 carrot. diced

1 clove garlic, chopped 

1 small green bell pepper, diced

1 celery stalk, diced

1 tablespoon Tomato paste

1 teaspoon dried Italian seasoning 

Salt and pepper to taste 

Extra Virgin olive oil.

Directions 

Rinse the lentils thoroughly under running water. 

Hear ¼ cup oil in a large saucepan 

Sauté the vegetables for 5 minutes. Add the garlic and tomato paste. Cook for 2 minutes.

Add lentils and sauté for another 2 minutes, stirring often. Add broth, tomatoes, and Italian seasoning. Stir well. Bring to a low boil, reduce heat to low.

Cook, covered, for 1 1/2  to 2 hours, depending on the type of lentils you use. Taste the soup for doneness after 1 hour. Add salt and pepper to taste toward the end of the cooking time.

Serve the lentil soup with Italian bread.

Lamb Chops And Greek Salaf For Dinner

 

Lamb Chops

2 servings

Ingredients

4 loin lamb chops

Marinade

2 tablespoons lemon juice

4 tablespoons olive oil

1 teaspoon dried Greek seasoning or oregano

2 garlic cloves, sliced

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions

Combine the marinade ingredients in a ziplock food storage bag. Give it a shake. Add the lamb, seal the bag, and marinate overnight in the refrigerator.

Grilling Directions

Preheat an outdoor or stovetop grill. Place the lamb on the grill and cook for 4-5 minutes on each side. Remove to a serving platter and let rest for 5 minutes before serving.

Air Fryer  or Grill Directions

Turn on the air fryer to 390° to preheat.

Place lamb chops into a basket with some room in between. Cook for 14 minutes, turning the chops over halfway through the cooking time. Let rest 5 minutes before serving

Tzatziki Sauce

Ingredients

1 teaspoon minced garlic

2 teaspoons freshly squeezed lemon juice

 Salt

1cup plain whole-milk yogurt, preferably Greek-style

1 tablespoon extra virgin olive oil

1 tablespoon chopped fresh dill

 Black pepper

To make the sauce

In a mixing bowl, combine garlic, lemon juice, and 1 teaspoon salt. Stir in yogurt olive oil and dill. Season to taste with additional salt and pepper. Chill until ready to serve.

Greek Salad

Dressing

1/2 cup red wine vinegar

2 garlic cloves, crushed

1/2 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon sugar or sugar substitute

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup of vegetable oil

1/2 cup olive oil

2 tablespoons lemon juice

Salad

4 cups torn Romaine lettuce

1/4 of red onion, sliced

Half cucumber, sliced

1 tomato, diced

12 kalamata olives

4 pepperoncini peppers

1/2 cup crumbled feta cheese

Pita Bread

Directions

Pour all the dressing ingredients into a large jar and shake well.

Place the jar in the refrigerator for a few hours to blend flavors.

Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired. Serve with Pita bread.

Old Fashioned Family Meatloaf

 

Ingredients

1 medium onion, finely diced

1 bell pepper, cut finely diced 

2 celery stalks celery, finely diced

1 tablespoon extra-virgin olive oil 

5 tablespoons ketchup, divided

2 tablespoons Worcestershire sauce 

1 tablespoon whole-grain mustard

2 teaspoons paprika

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 large egg, lightly beaten

1 1/2 cups dry Italian-flavored breadcrumbs

2 pounds lean (90% or leaner) ground beef or ground turkey

Directions

Preheat oven to 375°F. Coat a medium baking dish with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.

Add 2 tablespoons ketchup, Worcestershire, mustard, paprika, garlic powder, salt, and pepper to the vegetables; stir to combine. Stir in egg and breadcrumbs. Add ground beef and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape and place in the prepared baking dish. Spread the remaining 3 tablespoons of ketchup on top.

Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, about 45 -60 minutes. Let rest for 10 minutes before slicing. I served the meatloaf with pan-fried sliced potatoes and sautéed zucchini.

Chinese Cashew Chicken At Home

 

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Serves 4

Ingredients

For the chicken:

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon vegetable oil

1 1/2 teaspoons cornstarch

1 teaspoon honey 

1/4 teaspoon ground black pepper

1 1/2 pounds boneless, skinless, chicken thighs

For the sauce:

1/4 cup water

1 tablespoon chicken bouillon powder

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 tablespoon Sriracha hot sauce

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil

2 teaspoons honey

2 teaspoons cornstarch

For the stir-fry:

1 large orange, yellow, or red bell pepper

4 medium stalks celery

4 medium scallions

3 tablespoons vegetable oil

1 cup raw cashews

Steamed white rice

Directions 

Marinate the chicken:

Place 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon vegetable oil, 1 1/2 teaspoons cornstarch, 1 teaspoon honey, and 1/4 teaspoon ground black pepper in a medium bowl and whisk to combine.

Cut 1 1/2 pounds of boneless, skinless chicken thighs into 1-inch pieces, add to the bowl, and mix until combined. Let marinate at room temperature for 15 minutes, or cover and refrigerate for up to 24 hours. 

Make the sauce:

Place 1/4 cup water, 1 tablespoon chicken bouillon powder, 1 tablespoon oyster sauce, 1 tablespoon soy sauce,1 tablespoon Sriracha, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 2 teaspoons honey 

2 teaspoons cornstarch in a small bowl and stir until the cornstarch is dissolved.

Make the stir-fry:

Trim and cut 1 large bell pepper into 1-inch pieces.  Cut 4 medium celery stalks crosswise on a slight diagonal into 1/2-inch pieces Thinly slice 4 medium scallions.

Heat 3 tablespoons vegetable oil in a large frying pan (at least 12 inches) or wok over medium-low heat until shimmering. Add 1 cup raw cashews and 8 dried red chilies. Cook, frequently tossing, until the cashews and chiles are toasted, 3 to 4 minutes. Using a slotted spoon or spider, transfer the cashews onto one side of a large plate.

Increase the heat to medium-high. Add half of the chicken and arrange into a single layer. Sear undisturbed until the bottom is deeply browned (be careful, as it will splatter) for 3 to 4 minutes per side. Give it a quick stir and cook until the chicken is cooked through 1 to 2 minutes. Transfer the chicken to the other side of the plate using the slotted spoon. Add the remaining chicken to the pan and repeat cooking and transferring it to the plate.

Add the bell peppers and celery to the pan and cook, tossing every minute or so and scraping up any browned bits from the bottom of the pan, until the vegetables are just starting to soften, about 4 minutes.

Return the chicken, and cashews to the pan and toss to combine. Stir the sauce again and pour into the pan. Stir-fry until the sauce coats the chicken and vegetables, is glossy, and starts to thicken about 1 minute. Add the scallions and toss to combine. Serve with steamed rice.

Banana Walnut Pancakes

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Ingredients

2  cups all-purpose flour

2 tablespoons honey 

1 teaspoon baking soda

1⁄3 cup chopped walnuts

1 cup (2 bananas) mashed ripe banana 

2 cups buttermilk 

2 eggs

1⁄4 cup butter, melted

½ teaspoon cinnamon

Maple syrup for serving

Directions 

In a large bowl, combine flour, nuts, and baking soda. In a second bowl, combine bananas, buttermilk, eggs, honey, and butter; stir into dry ingredients just until moistened.

In a large skillet or griddle, melt just enough butter over medium heat to coat the surface of the pan.

Pour in about 3 tablespoons

of batter for each pancake; cook pancakes, in batches, for 1-1/2 to 2 minutes on one side or until tiny bubbles appear on the surface and the bottom is golden brown.

Turn and cook the second side for about 1 minute or until golden.

Keep cooked pancakes warm in a 170F oven.

Serve with real maple syrup.

Braised Steak Tips with Mushroom Gravy

 

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Steak Tips

Ingredients 

4 oz uncooked egg noodles

1 pound steak tips (top sirloin steak, cut into 1-inch pieces)

2 tablespoons butter

1 finely chopped shallot

1 (8-ounce) package of presliced mushrooms

1 teaspoon minced garlic

1 pkg beef gravy mix made according to package instructions 

1/2 teaspoon black pepper

1/4 teaspoon salt

1 teaspoon fresh thyme leaves 

Directions

heat a large skillet over medium-high heat and add butter,. When the butter melts, Add steak, salt and pepper.

 Sauté for 5 minutes, browning on all sides. Remove from pan;  and cover.

Add remaining butter, shallots, and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Add beef gravy, thyme, and beef to pan, cover, and simmer until the beef is tender about 60 to 90 minutes.

Cook noodles.

Serve beef over noodles.

Italian Pasta and Beans

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Pasta e Fagioli  (Pasta  And Beans)

Ingredients

2-15 oz cans of cannellini  beans, rinsed and drained 

1/4 cup extra-virgin olive oil

1 cup diced carrot

1 cup diced celery

1 cup diced onion

2 large garlic cloves, chopped

1 tablespoon dried Italian seasoning

Two 26 oz containers of Italian chopped tomatoes 

4 cups vegetable broth 

1 Parmigiano-Reggiano rind 

1 teaspoon salt 

1/2 teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes

2 cups elbow pasta, cooked al dente

Basil sprig 

Grated Parmigiano-Reggiano, for sprinkling

Directions

In a large Dutch oven or soup pot, heat the olive oil over medium heat.  Add the carrot, celery, and onion and saute until they begin to soften, making sure not to brown them. Add in the tomatoes and remaining ingredients except for the cooked pasta and grated cheese. Adjust the heat so that the mixture simmers very gently. 

Cover the pot and bring to a gentle boil, adjusting the heat as necessary.  Cook for 1 hour, or until the sauce thickens stirring periodically.  Stir in the beans, basil, and cooked pasta and heat for 5 minutes or until hot. Remove the rind before serving.

Sprinkle each serving of soup with some grated Parmigiano-Reggiano Serve with Italian bread and salad.

Broccoli Rabe Pasta

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Ingredients

1 pound cavatelli or orecchiette pasta (a small pasta shape to capture the sauce)

1 pound broccoli rabe (sometimes called rapini), heavy stems removed, remaining stems and leaves cut into 1-inch pieces

1/2 cup olive oil

5 to 6 garlic cloves, finely chopped

1 teaspoon red pepper flakes

1 teaspoon coarse salt

1 cup reserved pasta water

1/2 cup grated Romano cheese

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Add broccoli rabe 5 minutes before the end of cooking time.

Stir well. Drain, reserving a cup of pasta water.

Heat olive oil over medium heat in the same pan. Stir in the garlic, red pepper flakes, and salt. Add sauté until garlic becomes golden.

Turn off the heat and stir in the pasta mixture. Toss until the pasta and rabe are coated with oil. Add reserved pasta water, a little at a time, to help loosen and coat

the mixture. Sprinkle cheese over the top and toss.

Serve with Italian bread.

Eggs For Dinner

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This is the Italian version.

 Eggs in Purgatory 

Ingredients

2 tablespoons extra-virgin olive oil

Half of a  small onion, finely chopped

1 garlic clove, grated

Generous pinch of red pepper flakes

Half of a  red bell pepper, finely chopped

Fine salt to taste

1 15-ounce can of chopped tomatoes

4-6 large eggs

Fresh basil leaves, torn

4 tablespoons freshly grated Parmigiano-Reggiano or Pecorino Romano cheese

Crusty bread (optional), for serving

Directions

 Heat the oil in a medium skillet with a lid set over medium-low heat.

Add onion, garlic, red pepper flakes, and red bell pepper. Cook, stirring often, until the onion and peppers are softened, about 10 minutes. 

Season with a generous pinch of salt.

Add the tomatoes: Stir in the tomatoes and bring the mixture to a simmer over medium heat. Lower the heat to medium-low, cover the skillet partially, and simmer gently until the tomatoes have darkened in color and thickened about 15 minutes. Uncover and cook another 5 minutes until the sauce is nicely thickened.

Poach the eggs: Use the back of a spoon to carve out 4 wide wells in the sauce, making homes for your eggs. Crack the eggs into the wells and season each with a sprinkle of salt. Cover the pan and cook gently until the whites are set and the yolk is still runny about 2-3 minutes.

Remove from the heat and garnish with torn fresh basil leaves and cheese. Serve right away, with good bread on the side and a green salad.

Easy Fish And Chips

 

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Fish Ingredients

  1 lb  boneless white fish fillets

Enough cornstarch to coat the fish with about 1 cup

Canola or vegetable oil for frying

Batter Ingredients

2/3 cup of self-rising flour

4 tablespoons of cornstarch

½ teaspoon baking soda

½ teaspoon of garlic powder

½ teaspoon dried thyme

¼ teaspoon cayenne powder

1 cup of cold beer or seltzer water

Directions 

Combine the batter ingredients in a large shallow dish.

Place the cornstarch in another shallow dish.

Pat the fish dry and cut them in half.

Sprinkle with season with salt & pepper

Heat about 1 inch of oil in a deep skillet/

Dredge the fillets in cornstarch and then in the batter. 

Place fillets in the hot oil.

Fry for about 3 minutes per side/ turn over when golden brown.

Drain on a paper towel-lined plate.

Serve with tartar sauce & your favorite chips or french fries.

I made frozen fries in the air-fryer as directed on the package.

Cucumber Salad

Ingredients

1 English cucumber, sliced thin

¼ finely chopped onion

Coarse salt and ground pepper to taste

1/3 cup sour cream

1 teaspoon dried dill

½ teaspoon honey

1 teaspoon lemon juice

Directions

Mix all the ingredients in a serving bowl and chill in the refrigerator until serving time.