Italian Beam Stew

 Serves 6-8

Ingredients 

4 Tablespoons Olive Oil

 

1 large  Onion, Peeled And Chopped

3 Stalks Celery, Chopped

3 large Carrots, Stem Ends Removed And Chopped

4 Cloves Garlic, Peeled And Finely Minced

1/2 teaspoon Crushed Red Pepper flakes

2 (28 Ounce) Cans Chopped Italian Tomatoes

4 (15 Ounce) Cans Beans (Cannellini, Northern, Kidney, and Black)drained  and rinsed

1 (6 Ounce) Can Tomato Paste

2 Cups  Vegetable  or Chicken Broth (Or Water)

1 Tablespoon Dried Italian Seasoning

Salt & Pepper to taste 

1/4 Cup Chopped Fresh Parsley

¼ Cup Chopped Fresh Basil

Parmesan Cheese rind

Directions 

In a large heavy saucepan, heat the olive oil. Add the onions, celery, and carrots, and continue to cook until the vegetables begin to soften. Add the garlic and hot pepper and cook for an additional minute or two. Add the tomatoes, tomato paste, broth, seasonings, and herbs, and mix well. Cook until the mixture begins to boil, then reduce the heat and cook for an hour until thick. Add the beans and simmer for 30 minutes. If the stew thickens too much, add additional water as needed. Taste, and adjust seasonings as needed. Serve in individual bowls with grated Parmesan cheese and bread.

 

 

New Twist On An Old Dish

 

Seafood Stuffed Shells

Ingredients

2 garlic cloves, grated, divided

1 tablespoon of olive oil

1/4 teaspoon salt

1/2 teaspoon fresh ground pepper

1/2 box of jumbo shells, cooked al dente and drained 

2 tablespoons  of butter, divided, plus extra for the baking dish

3 scallions, finely chopped

1 large jar, roasted red  bell pepper

finely chopped

2 cups

raw shrimp, peeled and chopped

1 teaspoon Old Bay seasoning

1- 8-oz can of lump crab, drained

2 cups shredded  Mozzarella cheese, divided

1/3 cup grated Parmesan cheese 

1 egg, beaten 

1/2 teaspoon fresh ground pepper

½ cup chopped parsley 

White Sauce

2 cups heavy cream

1 cup milk

1 tablespoon flour

1/4 cup grated  Parmesan chees

Directions

Preheat the oven to

350°F.

Butter a 9x13-inch baking pan.

In a skillet, melt 1 tablespoon butter over medium heat. Add in oil, half the garlic, and the scallions, and cook 3 minutes. Add in shrimp and Old Bay seasoning. Cook until shrimp becomes light pink, about 2-3minutes. Remove from the skillet and let cool.

In a mixing bowl, combine the crab meat, roasted red pepper,

⅓ cup parmesan, 1 cup mozzarella, egg, and 1/2 teaspoon fresh ground pepper. Stir in the cooled shrimp mixture and 1 cup of the white sauce. Set aside.

See sauce recipe below. 

Fill each pasta shell with 1 heaping tablespoon of filling and place in the baking dish. Repeat until all shells have been filled.

Pour the remaining white sauce over the filled shells. Sprinkle with remaining Mozzarella.

For the White Sauce

In the same skillet you cooked the shrimp in, bring the cream and milk to a boil. Reduce the heat and simmer for 10 minutes.

Add in the 1 tablespoon of butter,  the remaining garlic, salt, and pepper to taste.

Remove from heat and whisk in the flour and  1/4 cup Parmesan cheese. Return to a simmer, and cook until the sauce has thickened, about 5 minutes.

Pour the remaining sauce over the filled pasta shells in the baking dish. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes, until the top begins to brown. 

Quick, No Fuss Chicken Noodle Soup

 

6-8 servings

Ingredients

3- 32 oz cartons of low-sodium  chicken broth 

1 lb chicken tenders, cut into small pieces 

2 tablespoons olive oil

1/4 of an onion, diced

2 carrots, diced 

2 stalks celery, diced 

Kosher salt

Freshly ground black pepper

1 garlic clove, minced

1/4 teaspoon dried thyme

8 oz broad egg noodles

2 tablespoons finely chopped dill

Directions

Poheat the oil in a soup pot over medium heat and add in the onion, carrots, celery, and chicken.

Season generously with salt and pepper and cook until the vegetables are tender, about 5 -8 minutes. Stir in the garlic and thyme and cook for 30 seconds before pouring in the chicken broth. Turn the heat up to high, bring to a boil. Add in the egg noodles. Reduce the heat to medium-low and 

Onion, Bacon, and Spinach Tart

 Makes: 6 servings

 Heat oven to 375 degrees F. Fit piecrust into 9-inch tart pan. Trim excess crust from the top edge of the tart pan; refrigerate while preparing filling.

Ingredients

1  refrigerated rolled piecrust (from a 15-ounce package)

4  slices of bacon, cooked

6  cups baby spinach, cooked and squeezed dry

1/2  cup onions, diced 

3/4  teaspoon salt

1/4  teaspoon dried thyme

3  eggs

3/4  cup half-and-half

1/4  teaspoon black pepper

1 cup shredded cheese

Directions

 Combine the spinach and onion in a mixing bowl and add salt and pepper to taste.

In another bowl, combine eggs and half and half.

Sprinkle ½ cup of shredded cheese over the bottom of the pie crust. Spread the spinach mixture over the cheese. Pour in the egg mixture. Sprinkle the top with the remaining cheese and the bacon.

Place the pie on a baking sheet and cook for 50 to 60 minutes until the top is set and the filling is golden. Let it rest 10 minutes before cutting 

Serve with a hearty salad and biscuits.

Creamy Pasta And Shrimp

 2-3 servings

Ingredients

▢8 oz. cavatelli pqw6a

▢lemon wedges

▢1 tablespoon parsley leaves, chopped

Sauce:

▢2 tablespoons olive oil

▢2 cloves garlic, minced

▢6 oz. (170g) shrimp, peeled and deveined, seasoned with a pinch of salt and black pepper

▢3 oz. (80g) sun-dried tomatoes in oil, plus 1 tablespoon of sun-dried tomato oil

▢1/3 cup white wine

▢1/2 cup heavy cream

▢1/2 teaspoon salt, or more to taste

Directions

Cook the pasta according to the package instructions, then drain and set aside.

Heat a skillet over medium heat and add the olive oil. Once hot, add the garlic and sauté for about 10 seconds, then add the shrimp. Cook the shrimp until the surface turns opaque, then add the sun-dried tomatoes with oil, white wine, cooking cream, and salt. Stir well to combine, then add the pasta.

Add the parsley and stir well to combine. Dish out and serve immediately with lemon wedges.

Sicilian Style Swordfish

 

Sicilian Style Swordfish

ingredients

For 2 servings

2 swordfish steaks, 1 1/4 inch thick, about 4-5 oz each

¼ cup extra-virgin olive oil

1 lemon, thinly sliced

2 tablespoons small capers, drained

2 plump garlic cloves, peeled and thinly sliced

½ teaspoon kosher salt

½ tablespoon dried oregano

Panko crumbs 

2 tablespoons fresh Italian parsley, chopped

Directions

Heat the oven to 425 degrees. 

Pour the olive oil into the baking dish, and scatter in the lemon slices, capers, and garlic. Turn the lemon slices over to coat them with oil. Season the swordfish pieces on both sides with salt, lay them in the dish in one layer, and turn each one over several times to coat it with oil on all the surfaces. place them on top of the lemon slices.

Sprinkle with Panko crumbs 

Cover dish with aluminum foil. 

Carefully set the covered pan in the oven, and bake for 8 minutes. 

Remove the foil and cook another 8 minutes.

Place the fish on a dinner plate. Remove the lemon slices and pour the sauce over the fish.

Sprinkle with parsley.

Serve with spinach and sautéed potatoes

Summer Cookimg

 

For a refreshing dinner on a hot day, I like to make a plate with chicken salad, melon, and cheese on top

Chicken Salad

Preheat the oven to 350 degrees F.

Place bone-in chicken breasts in a baking dish and rub the skin with olive oil. Sprinkle lightly with salt and pepper. Roast for 40-45 minutes, until the chicken an instant-read thermometer registers 165 degrees. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-sized pieces.

For every 1 1/2 pounds of bone-in chicken breasts

Good olive oil

Kosher salt and freshly ground black pepper

1/2 cup chopped celery

1/2 cup chopped onion

1/2 cup good mayonnaise

1 teaspoon Dijon mustard

1 cup grapes, cut in half

1/2 cup chopped pecans, toasted

Salt and pepper to taste

Mix the mayonnaise and Dijon mustard in a mixing bowl. Add the celery and onion; stir. Add the chicken and mix carefully to keep the chicken from breaking up. Fold in the pecans and grapes. Adjust salt and pepper, if needed. Cover and chill. 

Cut the cantaloupe into one-inch rings. Remove the rind and the seeds. Place the rings on dinner plates and fill the rings with chicken salad.

 Serve with dinner rolls.

Microwave Corn On The Cob

Waxed paper

Paper towel

Remove the husks from fresh ears of corn; scrub with a stiff brush to remove silks. Rinse. Wrap each ear in waxed paper; place on paper towels in the microwave. Cook on high power 3-5 minutes for 1 ear, 5-7 minutes for 2 ears, or 9-12 minutes for 4 ears.