Fresh

We all love to cook in our house. 

Every once in a while we haul out our pasta maker which was a wedding shower gift many years ago and get to work creating an authentic Italian dinner.

Everyone pitches in creating the long sheets of pasta and preparing a delicious sauce.

The last time we did this we made a stuffed ravioli.

It sounds labor intensive but well worth the effort.

Here is how we put it all together. ( The pasta recipe is from Ricardo Larrivee on Food Network Canada)

Stuffed Fresh Ravioli with Capriccio  Sausage Sauce

Pasta

• 4 eggs
• 2 1/2 cups pf flour
• 1 tbsp olive oil

 Place the flour on a flat surface. Make a well in the centre. Break the eggs into the well and add the oil. Using a fork, lightly beat the eggs and oil, gradually mixing them with the flour. When the dough becomes too thick to work with the fork, continue with your fingertips and then your hands. Do not use too much flour. Knead the dough on a floured surface for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading. Let stand for 30 minutes before rolling.  If you have a pasta machine, follow the manufacturer’s instructions for rolling and cutting.

Filling

• 2 cups of baby spinach leaves
• 4 large mushrooms diced
• 2 tbsp minced garlic
• salt and pepper

 In a skillet heat a bit of olive oil and add garlic, mushrooms and spinach. Cook until all is wilted. Season with salt and pepper. Set aside

Sauce

• 1 jar of tomato puree
• 1/2  can of diced tomatoes
• oregano and basil to taste
• 1 diced capricccio sausage.

Combine all in saucepan and heat slowly. Let simmer while preparing pasta and filling.

Assembly

As shown in the photos, lay out the sheets of pasta.  Place the filling on the one side pasta spaced evenly apart . Add a mozzarella cube on top if you wish. Dip your finger in water and run around each filling. Fold over the other half. Press to seal each section.

Cut with a zigzag cutter into squares.

Bring a large pot of salted water to a boil. Cook pasta for two minutes or until they float to the top. Lift out with a slotted spoon and serve with the sauce over top.

Wine Suggestion: Sangiovese

Cheers!

Soup's On!

It has been such a mild winter I haven't made nearly as much soup as I normally do. The other day I was thinking I miss a hearty bowl of soup, so I pulled out my soup pot and got to work.

I chose to make an Italian Minestrone, something I haven't made before.

It is a thick hearty stew like soup made with vegetables, pasta and beans. It is as common on tables in Italy as pasta.

You can add ground beef or sliced sausages if you like. I just used a bit of Italian salami for flavor. The cheese rind is what is leftover when you get down to the end of the Parmesan cheese. It gives soups extra flavor as it melts during cooking.

This makes a great weekday supper, all you need is a slice of bread and your meal is complete.

Italian Minestrone Soup

• 1 onion diced
• 2 celery ribs diced
• 3 carrots sliced
• 2 tbsp minced garlic
• 1/2 cup of diced Italian salami such as Sopressata
• 1 tbsp each of basil and oregano
• 1 can of white kidney beans drained
• 1 can of chick peas drained
• 1 can of tomatoes
• 1 cup  of small pasta of choice ( I used bows)
• 1 Parmesan cheese rind
• 1 900 ml carton of chicken broth
• grated Parmesan for garnish

 In the soup pot add the olive oil and heat over medium heat.

Add the onion, garlic and celery.  Cook until softened.

Add the meat, oregano and basil. Combine and cook for about 3 minutes.

Add the beans, tomatoes, pasta, cheese rind and broth.

Bring to a low boil, reduce heat and simmer for about and hour to an hour and a half.

Season to taste. 

Ladle into bowls and garnish with Parmesan cheese and serve.

Wine Suggestion: Traminer

Cheers!

 

Loving It

This is the time of year when the kitchen becomes the heart of my home again, after hanging out on the patio all summer.
The island is the "hub" where we gather to do homework, cook, crafts or just hangout.
I love the warmth of the kitchen as cosy comfort food cooks in the oven filling the room with the aroma of dinner.

This is an easy dish to put together and smells wonderful while cooking.
You can use any parts of chicken that you wish. I used legs and thighs this time as they were on sale that week.

This dish can be served over pasta or rice.

Baked Italian Chicken

• 8 chicken parts (legs, thighs or breasts)
• olive oil
• flour
  
• 2 tbsp of crushed garlic
• 1 798ml can of tomatoes
• handful of chopped basil, rosemary and oregano
• 1/2 cup of pitted black olives
  
• 1/2 pound of mozzarella and Romano cheese blend shredded.

Preheat oven to 375F

Dredge chicken in flour until coated.
Heat olive oil in skillet.
Brown chicken on all sides. Remove to a platter keeping warm.
Drain off all but 1/4 cup of juices in pan.
Add the garlic tomatoes and herbs to the pan. Cook on medium breaking up tomatoes while stirring.
Adjust seasoning with salt and pepper.

Spoon some of the sauce into a large deep baking dish. Place chicken onto sauce and top with remaining sauce.
Top with cheese and olives.
Cover and bake for 30 minutes. Remove cover and cook 5 to 10 minutes longer.
Let stand for a few minutes then serve.

Wine Suggestion: Montepulciano

Cheers!

Lighten Up!

At this time of year a lot of you may be giving up on your New Years weight loss resolutions. That is not hard to do in the middle of a cold dreary winter when all you want to do is eat carb rich hearty comfort foods and are perhaps fighting those nasty viruses going around.

I have previously mentioned how much I adore making pasta sauce.
There is a bit of a twist to this one. Here I given the traditional ground beef style a healthy makeover.
I have replaced beef with extra lean ground turkey which is much lower in fat and higher in protein and regular canned tomatoes with the salt free.
I also have added red chilies which boost the metabolism, lots of fresh garlic and oregano which all strengthen the immune system, anchovy fillets which contain Omega fatty acid rich fish oil and fresh tomatoes to add extra Lypocene.
Replace the white pasta with whole wheat for extra fibre and complex carbohydrates.

Finally pour a glass of heart healthy red wine and add a slice of whole grain high fibre baguette.

There you have it, great tasting comfort food that is good for you.

Healthy Pasta Sauce

• ~olive oil
• 1 pound of extra lean ground turkey
• 1 onion diced
• 1 red pepper diced
• 4 large cloves of garlic minced
• 1 can of unsalted tomatoes
• 2 tbsp each of basil and oregano
• 1 dried hot chili minced
• 5 anchovy fillets sliced
• handful of cherry tomatoes
• pepper and sea salt to taste
• whole wheat pasta of choice

In a large deep pan heat the olive oil and add the onion, garlic and red pepper. Cook until softened. Add the ground turkey and cook until brown.
Add remaining ingredients and bring to a low boil, reduce heat and simmer for 1 hour.
Meanwhile cook pasta according to package.
Ladle sauce over hot pasta and serve.

Wine Suggestion: Syrah

Cheers!

Comfort & Joy

I have to admit I am getting tired of winter and all that goes along with it.
The illnesses that have gone through our household, the freezing temperatures and dry winter air all has me yearning for spring.

I have been seeking refuge in my kitchen as hovering over a warm stove creating comfort food for my family chases away the winter blues for me.

This dish is comfort food at it's best. You can use any cut of chicken you wish, I used breasts here.

The sunny flavours of the Tuscany region all come together here with the tomatoes, olives and Italian herbs. You can serve this on its own with warm ciabatta bread or add herbed boiled potatoes and a spinach salad for a heartier meal.

Lets hope spring arrives really soon..meanwhile keep warm in the kitchen!


Chicken Tuscany

• ~olive oil
• 8 skinless bone in chicken pieces such as breasts, thighs or drumsticks.
• 3 cloves of garlic minced
• 1 each large carrot, celery rib and onion diced
• 1/2 cup of grape tomatoes
• 2 bay leaves
• 1 can of white kidney beans drained and rinsed
• 1 tbsp parsley
• 1/2 cup of pitted black olives (optional)
  
• 2 tbsp Italian herb seasoning
• 1 cup of white wine
  

In a large wide pan heat the oil and add the onion, celery and carrot.
Cook until softened.
Add the chicken and brown on all sides.
Add remaining ingredients and bring to a low boil then reduce heat, cover, and simmer for 30 to 40 minutes until chicken is no longer pink in the centre.
You can remove the cover for the last 10 minutes to thicken sauce if needed.

Wine Suggestion: Chianti

Cheers!

Long Lost Love

There is one appliance in my kitchen that I don't use often enough, and every time I do I ask myself...Why don't I use this more often?

It is my slow cooker. You know the thing you stashed in the cupboard or basement years ago?
Go dust it off because for the busy family it truly is a blessing.
You can toss the ingredients in the morning before you leave for work and when you walk in the door it smells like your own personal chef has been cooking for you all afternoon.
It is also wonderful on the weekends as well. While you are out skiing or tobogganing or just running errands, dinner is done when you return home.

This dish is a spin on the traditional spaghetti dinner. The pork becomes so tender as it simmers throughout the day that it literally falls apart . No knives needed with this meal!

I think once you make friends with your crock pot it will be a match made in heaven!


Italian Pork Loin In Tomato Sauce.

• 1 - 2 to 3 pound boneless pork loin
• 1 each green pepper and onion sliced
• 1 large can of plain tomato sauce
  
• 2 tbsp of red wine vinegar
• 2 tbsp Italian seasoning mix
• 3 minced garlic cloves
• 1 tsp each of fennel, basil and thyme
• 2 bay leaves
• salt and pepper to taste

Place peppers and onions in the bottom of the crock pot.
Coat pork loin with seasonings and place on top of the peppers and onions.
Add the tomato sauce, bay leaves and vinegar.
Cover and cook on low for 8 to 10 hours.
Remove pork loin and slice (unless it falls apart!) return to crock pot to warm.
Serve over hot cooked pasta of your choice.


Wine Suggestion: Merlot

Between The Sheets

Lasagna is one of those dishes everybody loves to eat but doesn't like to make.
With all the steps required and all the pots and pans going at the same time, it can get pretty labor intensive.
I can't even remember the last time I attempted it.

Now what if I told you that you could make a wonderful lasagna in less time and with less work. Think you would make it more often?
I know I will!

The secrets are using fresh pasta sheets instead of the dried type that require boiling and making a white sauce that doesn't require cooking. Eliminating these steps saves time and less mess to clean up at the end.
For a healthier option I used whole wheat pasta sheets and creamy low salt feta instead of the ricotta cheese. I found the feta has more flavour. You can vary the fillings with vegetables such as eggplant, spinach and tomatoes.
This version is an "Old World" Style. I was thrilled with the way it turned out and how easy it was to put together.

I think much to my family's delight, that Lasagna is going to be on the table a lot more often.


Easiest Ever Lasagna

Red Sauce A

• ~olive oil
  
• 1 pound lean ground beef
• 1 can of pasta sauce (or homemade)
• 1/2 or 1 can of tomato paste
  
• 1 small onion diced
• 
  
• 1 tbsp minced garlic
  
• 1 tbsp Italian seasoning or oregano and basil combined
  

White Sauce B

• 1 cup of ricotta or feta cheese
  
• 1 egg
  
• 1/2 cup of cream
• salt &  pepper
• 1 tbsp of parsley
• 1/4 cup shredded mozzarella
  

• 1 package of fresh lasagna sheet pasta
• 1 cup of baby spinach (optional)
• 1 pound of shredded mozzarella cheese
•  Parmesan Cheese

Preheat oven to 350F.

  In a frying pan heat olive oil and add onion.
Cook until translucent. Add beef and cook until pink color is gone, drain if necessary.
Add tomato sauce, paste, garlic and seasonings.

Bring to a low boil and reduce heat to a simmer.
Meanwhile combine all the ingredients in Step B in a small bowl and whip until smooth.

Spray a 9 x 13 or similar dish with oil.
Spoon a small amount of sauce on the bottom of pan. Next add a layer of noodles cutting them to fit. Next add another layer of meat sauce and then cover this layer with cheese then add another layer of noodles. This time add a layer of white sauce. (at this point you can add a layer of baby spinach as well) Continue layering in this fashion until you have a layer of meat and cheese on the top.
Sprinkle with Parmesan and cover with foil.

Bake in the oven for 35 minutes then remove foil and back for 5 minutes more.

Let stand for 15 minutes or longer before serving.
The longer it sits the easier it will be to cut into squares.

Wine Suggestion: Barolo

Cheers!

Divertiti!

As much as we love pizza after a while it is nice to have a change.

This is a folded over version of pizza called Calzone. The deep fried version found in some restaurants is called panzarotti.
This is a fun casual dish, perfect for the weekend.
The whole family can get involved rolling out the dough and preparing the toppings.
You can use almost anything as a filling that I haven't already used here such as olives, Italian sausage, bacon, anchovies or ground beef.
This recipe makes 4 large size calzones but the dough can be broken down in even smaller balls and used as appetizers for a party instead of a meal.

So get the whole family in the kitchen and have fun making this wonderful Italian dish.

Stuffed Calzone

• 2 balls of fresh pizza dough(white or whole wheat)
• olive oil
• 1 cup of tomato sauce of choice
  
• 1/2 lb. ground beef
• 1/2 an onion chopped
• 1 green or red bell pepper chopped
• 1 tsp each of oregano and basil or 1 tbsp Italian seasoning mix.
  
• 1 tbs minced garlic
• 1/4 cup each of diced pepperoni, sliced Genoa salami, diced cherry tomatoes, diced mushrooms, prosciutto and ham.
  
• 1 cup grated mozzarella cheese
  
• 1/3 cup grated Parmesan cheese
  
• tomato sauce for topping or dipping on the side

Preheat oven to 375F
Divide each ball of dough into half. Roll into 4 balls.
Dust all 4 balls and roll out to about 6 inch diameter circles.
Place on large greased cookie sheet or pizza stones.
Brush with olive oil.
In a nonstick pan cook the onion, pepper and mushrooms until softened.
Add remaining garlic, herbs, meats and vegetables.
Toss to evenly mix.
Place a large spoonful of filling on each calzone shell. Top with cheese blend.
Fold over dough and press together with fingers or a fork.
Brush with olive oil.
Place in oven and bake for 35 min until golden brown.

Meanwhile warm up some basic Italian tomato sauce. If you have any leftover meat mixture that wouldn't fit in the calzones toss it in the sauce.

Serve with sauce on the side or spooned over top.


Wine Suggestion: Red Sangiovese


Cheers!