Cream of Tomato Basil Soup

Ingredients

3 lbs of roma tomatoes, cut in half

1/3 cup EVOO + 2 tablespoons

2 yellow onions, chopped

S&P to taste

6 cloves garlic, minced

sprinkle of red pepper flakes

1 (28 oz) can of san marzano tomatoes

1 cup fresh basil, packed

1 teaspoon fresh thyme

4 cups low sodium chicken stock

1 cup heavy cream

Directions

preheat the oven to 400 degrees. Toss the tomatoes with EVOO and S&P and put them on a baking sheet and roast for 45 minutes.

In a large stock pot saute the onions with garlic with some EVOO for ten minutes until they start to carmelize. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven roasted tomatoes with the juice from the baking sheet. Then add the heavy cream. Simmer for 40 minutes and then use an emersion blender to smooth it out.

French Onion Soup

I was in William & Sonoma today and bought a cool blow torch thingy and butane. When I got it home I couldn't figure out how to put the fuel in (yes I am a blonde). So, instead I used ramekins and browned them in the oven. I am returning it tomorrow, unless they can show me how to use the bloody thing...lol.

Ingredients

4 tablespoons unsalted butter

3 lbs red onions thinly sliced

1 teaspoon sea salt

2 teaspoons fresh chopped thyme

2 cloves, minced

1 cup chardonnay

7 cups low sodium chicken stock

fresh ground pepper

1 toasted 1/2'' slice of baguette per ramekin

1 cup grated Gruyere

Directions

Thinly slice the onions on a mandolin (carefully...go slow...I did some damage to my fingers once).

In a large pot melt the butter over medium heat. Add the onions and 1 teaspoon of sea salt and stir to get all the onion coated with the butter. Cover, but stir occasionally for 3o minutes. Then remove the cover, increase the heat to medium high and cook until the onions caramelize, stirring often. Cook for 25 minutes and then add the thyme and garlic. Stir to combine and cook for an additional 5 minutes. Then add the wine, using a wooden spoon scrape the bottom of the pot. Reduce the wine by half for about 2-3 minutes. Add the broth and the pepper. Cover and cook for another 30 minutes.

Preheat the broiler. Ladle the soup into ramekins. Top each ramekin with a slice of the baguette and Gruyere. Place the ramekins on a baking sheet and place in the oven for about 4 minutes.

Broccoli Cheddar Soup

Ingredients

1 stick of unsalted butter

1 1/2 lbs fresh broccoli cut into florets

1 medium yellow onion, chopped

1 carrot, chopped

S&P

4 tablespoons flour

6 cups low sodium chicken stock

1 cup heavy cream

2 cups grated cheddar cheese

Directions

Melt the butter in a large pot over medium high heat. Add broccoli, onion, carrot, and S&P and cook for 10 minutes. Add the flour and cook for another few minutes until the flour turns a blonde color. Add the stock and bring to a boil. Simmer uncovered for 20 minutes. Pour in the cream and the cheddar. Puree the soup with an immersion blender.

Potato Soup with Shrimp

I haven't been updating my blog as often as I used to. Well, that's because I have an awesome job that is keeping me busy these days. However, today I couldn't resist as I bought a handy dandy emersion blender. Also, I'm not taking a picture of it.....I have been told my pics are not doing my good cooking justice....lol, oh well, I'm just having fun....

Ingredients

4 tablespoons unsalted butter

1 small red onion, chopped

1 large carrot, chopped

2 tablespoons flour

10 red potatoes, peeled and cubed

2 cups 2% milk

1 cup chicken stock

1 cup heavy cream

1 tablespoon salt

1/4 teaspoon fresh cracked pepper

1 lb cooked shrimp (no tail)

Finely chopped dill and grated cheddar for topping

Directions

In a large pot melt the butter and saute the onion and carrot for about 5 minutes on medium high heat so that the onion is slightly golden and translucent. Add the flour and cook for an additional minute, stirring constantly until the flour gets a blonde color.

Add the potatoes and stir regularly for about 5 minutes. Then add the milk and chicken stock. Cover and cook for 15 minutes. You can then add the heavy cream and season with the S&P.

Use the emersion blender to make the soup creamy....about 10 minutes with a strong arm. Then add the shrimp and heat through. Serve with dill and cheddar on top.

Ravioli alla Vodka

Ingredients

1 lb pasta

48 oz tomato sauce

1/2 cup vodka

1/3 cup heavy cream

1/3 cup freshly grated Parmesan

Directions

Combine all (but the pasta) into a medium pot and cook on medium heat for 30 minutes. For the tomato sauce, I cheated and used a jar of Classico.

Cook the pasta to package directions in a large pot, drain well and put back in the pot and add the sauce. Stir to combine. For the pasta I used packaged ravioli, but you can use penne or any other large-ish sized pasta.

Penne Carbonara

Ingredients

1/2 lb pancetta, diced into 1/4'' cubes

S&P

6 eggs - room temperature

1/2 cup heavy cream - room temp

1 1/4 cup fresh grated parmesan

1 lb mezze penne

3 tablespoons chopped fresh parsley

Directions

Cook pancetta in a large pan until crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with a paper towel.

In a medium bowl whisk the eggs with cream until combined. Season with S&P and stir in 1 cup of the paremesan. Reserve 1/4 cup for garnish and for additional sprinkling at the table.

Cook pasta according to package directions, drain quickly and return to the large pot (don't drain thoroughly). Immediately add the egg cream mixture. Stir to combine and then add the parsley and pancetta.

Pork & Sesame Noodles

Marinade

4 tablespoons low sodium soy sauce

1 tablespoon peanut oil

1 tablespoon sesame oil

3 garlic cloves, minced

1'' ginger, minced

2 tablespoons cilantro, finely chopped

Ingredients

2 boneless pork chops, each cut in half making a total of 4

1 lb whole wheat fettuccine

1 tablespoon sesame oil

2 tablespoons peanut oil

4 green onions chopped on an angle

1 red bell pepper, diced

1'' ginger, minced

3 garlic cloves, minced

1 teaspoon chili paste

2 tablespoons brown sugar

1/2 cup creamy peanut butter

3 tablespoons rice vinegar

3 tablespoons low sodium soy sauce

3 tablespoons hot water

1 teaspoon black sesame seeds for garnish

1 teaspoon regular toasted sesame seeds for garnish

Directions

Whisk together all ingredients for the marinade. Put the pork and the marinade in a ziplock bag. Refrigerate for 1 hour, up to 6 hours.

Grill over medium heat for 5 minutes on each side. Set aside to cool a bit and then slice into thin pieces.

Bring a big pot of water to boil - add a tablespoons of peanut oil into the water. Cook the fettuccine according to package directions and add an additional minute. Drain pasta and toss with sesame oil.

While pasta cooks heat the rest of the peanut oil in a medium pot. Add the green onions, red bell, ginger, garlic and chili paste. Cook for 3 minutes, until fragrant. Add the brown sugar, peanut butter, vinegar, soy sauce and hot water. Stir until all is melted and combined.

In a large mixing bowl combine the pasta, pork and peanut sauce. Garnish with the sesame seeds. This can be served hot, room temperature or chilled.

Chicken Marsala

Ingredients

3 skinless, boneless chicken breasts (about 1.5 lbs)

1 cup flour

S&P

1/4 cup EVOO

4 oz sliced up ham

8 oz baby bella mushrooms, quartered

1 small shallots, sliced

1 medium summer squash, cut into 1/2'' cubes

1/2 cup Marsala wine

1/2 cup chicken stock

2 tablespoons unsalted butter

1/8 cup finely chopped parsley, plus more for garnish

Directions

Pound out the breasts to 1/4''. Put them in a ziplock bag - makes it easier. Put the flour in a large pie tin and season with fresh ground pepper and sea salt - mix to combine. Dredge the chicken in the flour.

Heat the oil over high heat. Cook the chicken 5 minutes on each side. Remove to a platter and cover.

Add the ham to the pan with the drippings. You can also use prosciutto instead of ham. I happened to have ham handy....also it's cheaper. Saute the ham or prosciutto for about a minute so it renders. Then add the mushrooms (I said quartered, half the smaller ones) squash, shallots, parsley and S&P. Cook for about 5 minutes and then add the Marsala. Cook for two minutes and then add the chicken stock. Cook for another minute. Put the chicken back into the pan to warm through.

Roasted Pasta Primavera

Ingredients

1 cup baby carrots

2 medium zucchini, cut into strips

1 yellow squash, cut into strips

1 red bell pepperm cut into strips

1/8 cup EVOO

S&P

2 teaspoons herbes de Provence

1 lb farfalle

1 cup grape tomatoes cut in halves

1/4 cup freshly grated parmesan

1/2 cup freshly grated asiago

Directions

Preheat oven to 450 F.

In a large bowl (the same one you will use to combine the entire dish later) toss all the the vegetables with the EVOO, S&P and herbs. Transfer the veggies to a baking sheet evenly in one layer. Cook for 20 minutes.

At the same time, cook pasta to package directions and drain. Before you drain reserve a half cup of the starchy pasta water.

Toss the pasta with the veggies in that large bowl you started off with. Add the cherry tomatoes and some of the pasta water. Top with the grated cheeses.

Stuffed Portobello Mushrooms

Ingredients

6 portobello mushrooms, stemmed (reserve 1 cup minced stems)

3 tablespoons plus 2 teaspoons EVOO, plus more for drizzling

12 oz hot Italian sausages

12 oz sweet Italian sausages

1/2 cup diced onion

1/4 cup diced yellow or orange bell pepper

1/4 cup diced celery

2 teaspoons minced garlic

1/2 cup bread crumbs

1/2 grated Parmesan

1/4 cup fresh parsley finely chopped, plus more for garnish

Directions

Rub the mushrooms with 2 teaspoons of EVOO.

Cook the sausage (squeeze it out of the casings) in a large skillet until browned, 4 minutes. Add the onion, pepper, celery and mushrooms stems. Cook while stirring for 3 minutes. Add the garlic and stir to combine for an additional minute. Remove from heat.

Put the sausage and veggie mix into a food processor. Add 1/4 cup of bread crumbs, 1/4 cup Parmesan, 1/4 cup parsley and 3 tablespoons of EVOO. Pulse in the processor until all is combined, about 30 seconds.

Divide the filling among the mushrooms caps. Put them on a baking sheet. Mix together the remaining 1/4 cups of bread crumbs and Parmesan. Sprinkle the mixture over the mushrooms. Bake for 18 minutes at 400 degrees. Garnish with the remaining parsley.

Salmon Stir Fry

Ingredients

1/3 cup Teriaki sauce

3 teaspoons sesame oil

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1 pound salmon cut into 1'' cubes

2 tablespoons vegetable oil

1o oz white button mushrooms, sliced

1 head of broccoli, cut into florets

1 teaspoon toasted sesame seeds

1 teaspoon black sesame seeds

Directions

In a medium mixing bowl combine the Teriaki, sesame oil, ginger and garlic. Whisk thoroughly to combine and then add the salmon to marinade for 10 minutes.

Bring a pot of water with a splash of EVOO to a boil and drop the broccoli. Bring back to a boil and cook for 1 minute. Drain and cover.

Heat vegetable oil on high in a wok. Add the mushrooms (I used white button because that's what I had in the fridge...but shitake would be great) and stir for 2 minutes. Then add the salmon and cook for another 2 minutes. Then add the covered broccoli with remaining salmon marinade. Cook for another 1-2 minutes. Serve immediately over rice.

Chicken & Mushroom Casserole

Ingredients

Cream of Mushroom Sauce:

1 tablespoon EVOO

3 tablespoons butter

10 button mushrooms, sliced

3 tablespoons flour

1 cup chicken stock

1 cup 2% milk

1/2 cup heavy whipping cream

Nutmeg, a pinch

S&P

Casserole:

1 pound egg noodles

2 tablespoons EVOO + another 3 tablespoons for the chicken marinade

3 boneless skinless chicken breast, cut into slices

1 tablespoon fresh thyme, chopped

1 lemon juiced

2 small (1 large) zucchini chopped

1 cup grated mozzarella

1/2 cup fresh grated parmesan

Directions

In a medium mixing bowl add the chicken, 3 tablespoons of EVOO, thyme and juice of 1 lemon. Stir to combine and set aside.

Bring a large pot of water to a boil (add a splash of EVOO to flavor pasta). Cook noodles to package directions to al dente. Drain and add back to the empty pot. Drizzle some more EVOO over the pasta to keep it from clumping. Stir to combine.

Heat 1 tablespoon EVOO and 3 tablespoons of butter in a medium pot over medium high heat. Add the button mushrooms and cook for 5 minutes stirring regularly. Add the flour and cook for an additional minute. Then pour in the chicken stock, milk and heavy cream. Reduce the heat and simmer.

Heat 2 tablespoons EVOO medium high heat then add the zucchini and chicken. Cook for 5 minutes...just to brown the chicken. Then add it to the pot of noodles and stir to combine.

Spray casserole dish with canola oil cooking spray and transfer the chicken and noodles. Top it with the mushroom ragout and then finish it off with the cheeses.

Cook for 30 minutes at 350 degrees. Then put broiler on high for 4 minutes.

Potato Salad

Ingredients

3 pounds assorted new potatoes

2 eggs hard boiled, diced

1 cup light mayonnaise

1/4 cup buttermilk

2 tablespoons dijon mustard

2 tablespoons whole gain mustard

1/2 cup chopped fresh dill

1 teaspoon salt

1 teaspoon pepper

1/2 cup celery, diced

1/2 cup red onion, diced

Directions

Half and quater the potatoes and place in a large pot of cold water. Salt the water generously. Bring to a boil for 12 minutes. Drain into a colander and cover with a kitchen towel to steam for 15 minutes.

While potatoes cook, in a large bowl whisk together the mayonnaise, buttermilk, mustards, dill and teaspoon of salt and pepper. Add the onoins, celery, diced egg and cooled potatoes. Fold together carefully until all is mixed and refrigerate.

Beef & Veggie Mac & Cheese

Ingredients

1 lb elbow macaroni

3 tablespoons EVOO + more for drizzle on drained pasta

1 red onion, chopped

1 cup (about 5) brown mushrooms, chopped

1 zucchini, chopped

1 tablespoon white wine

1 tablespoon flour

1/2 lb ground beef

1 (15 oz) crushed tomatoes

1 (8 oz) can tomato sauce no salt added

1 teaspoon dried basil, cumin, and oregano

1/2 cup parmesian cheese, grated + 1/2 to top

2 cups grated cheddar

Directions

Cook the pasta to box directions, drain and drizzle with EVOO. Heat the rest of EVOO in large skillet to medium high. Add onions and garlic and cook for 5 minutes. Add the mushrooms and zucchini and cook for 3 more minutes. add a splash of wine, deglaze,and then add the flour...mix. Add ground beef and brown for 3 minutes....then add can of crushed tomatoes as well as the sauce and the dried herbs and 1/2 cup parm cheese.

Mix all this together...then add it to a 9 x 13 baking dish and top with the cheddar and then 1/2 cup parm....cook for 20-25 minutes at 350 degrees.

Chicken Lo Mein

Ingredients

Sauce:

4 heaping tablespoons hoisin sauce

4 tablespoons low sodium soy sauce

3 tablespoons water

1 tablespoon oyster sauce

1 teaspoon fish sauce

1 teaspoon hot sauce

Lo Mein:

1 pound whole wheat linguine

1/4 cup canola oil

2 large eggs, beaten

3 chicken breasts, thinly sliced

S&P

2 teaspoons coriander

2'' fresh ginger, grated

4 garlic cloves, finely chopped

5 green onions, chopped on bias

1 (14 oz) can baby corn, drained

1/2 yellow and 1/2 orange bell pepper, seeded & sliced

Directions

Mix together sauce ingredients and reserve.

Bring pasta water to a boil, add EVOO and cook linguine to 1 minute past box directions. I find that the whole wheat pastas tend to need to be cooked a bit more. At the same time put veggies in a steamer.

While pasta cooks, heat a tablespoon of the oil in a large wok over high heat. Cook the beaten egg and scramble till brown, remove and reserve.

Season chicken with S&P and coriander. Add the chicken and veggies from the steamer to the wok. Add the ginger, garlic and hoisin/soy sauce mixture. Cook for 1 minute and then drain the pasta and add. Mix to combine.

Stuffed Peppers

Ingredients

2 (15 oz) cans tomato sauce (no salt added)

2 small zucchini, grated

1/4 cup mint, finely chopped

1/2 cup asiago cheese, grated, plus more to top

2 cloves garlic, minced

S&P

1 tablespoon EVOO

3 oz pancetta, diced and browned

2 cups chicken stock

1 cup rice

6 bell peppers (red, orange, yellow)

Directions

Preheat oven to 400 degrees.

Bring the chicken stock to a boil. Add rice, turn heat down to medium low. Cook for 20 minutes (stir half way through).

At the same time, add the tomato sauce, zucchini, cheese, (use the grater attachment on a food processor) mint, garlic and S&P to a large bowl and stir to combine.

Cut the tops of the peppers and deseed and rib them. If the peppers do not stand upright on their own carefully slice some of the bottoms to make level. Then after the rice is done, add it to the zucchini mixture, Then spoon into the peppers.

Cover with aluminium foil and cook for 45 minutes. Then take out and grate more asiago onto the tops of the peppers and cook uncovered for 15 minutes.

Weird Dream

I died in a slaughter house. I can't come up with a meaning behind that, but that's what happened last night while dreaming. Once I died I went to what I was told (by whom I couldn't say) was hell. It was all very confusing and chaotic at first. I was in a rush to go lower and lower. Then I started to notice for every stairwell I descended the more unpleasant things became.

I landed outside in a huge jungle like courtyard in the dead of night. Well, for all I know, if this was hell, maybe it's the dead of night all the time? That's when I decided to start going back the way I came. When I got to the first stairwell there was someone blocking my way. I couldn't get a good look at him as he was wearing a black cloak. However, that said, he was giving off a powerful sexual energy.

He told me I could pass if I convinced someone else to come with me. Then I told him I couldn't see anyone else out in the dark courtyard. He said they are there....look carefully, but he thought I may have a hard time getting anyone to leave.

Well, as you know, dreams jump around. They aren't always perfectly linear. The next thing I remember is going up that stairwell and I felt a presence behind me. I was proud of myself as I got someone to follow. We entered a somewhat narrow circular room with a ceiling so high I wasn't sure I could see it. It was all grey stones...like that of a castle turret with no windows. Every few feet was an alcove. Some were empty, but more were occupied. These occupants had their eyes shut and held a look of rapture.

I noticed that I was alone. Whoever was with me from the jungle courtyard was gone. I assumed he stepped into one of the alcoves. So, I did as well. Upon stepping into it I got the sensation of a carnival spinning ride. The ride that you stick to the wall...it could be called the gravitron or something like that. Along with that sensation came a sense of euphoria. I stayed in that alcove until I woke up this morning.

Shrimp & Orzo Salad

Ingredients

3/4 lb shrimp, shelled and deviened

3 tablespoons EVOO, plus 1/3 cup more

1 garlic clove, minced, plus one more

S&P to taste

1 lb tri color orzo pasta

4 tablespoons red wine vinegar

1/2 red onion, finely diced

1 pint cherry tomatoes, sliced on a bias

1/4 cup fresh basil, chiffonade

3 oz crumbled feta cheese

S&P to taste

Directions

Preheat your oven to 400 degrees.

Season the shrimp with 3 tablespoons of EVOO, 1 garlic clove, minced and S&P. Place on a sheet in a single layer and cook for 7 minutes. Set aside to cool.

At the same time cook orzo to package directions.

Whisk together 1/3 cup EVOO, red wine vinegar, minced garlic and S&P to taste. Then add the red onion, tomatoes, feta cheese, cooled orzo and shrimp.

Pork & Asparagus Stir Fry

Ingredients

1 teaspoon grated orange zest, plus 1/4 cup juice

1/4 cup low salt soy sauce

1/4 cup rice vinegar

1 tablespoon cornstarch

2 tablespoons vegetable oil

2 boneless pork chops, thinly sliced

3 cloves garlic, minced

1 8 oz water chestnuts

6 button mushrooms, sliced

1 bunch of fresh asparagus

Directions

In a medium bowl combine orange zest, juice, soy sauce, vinegar and cornstarch. Set aside.

In a large skillet heat the vegetable oil over medium high heat. Put the pork in the skillet and brown 2 minutes on each side. Transfer to a plate.

Then add the water chestnuts and garlic and cook for 2 minutes (careful...it's going to spit at you a bit). Add the asparagus and 1/2 cup of water. Cover and cook for 3 minutes. Uncover, add the mushrooms and cook for an additional 3 minutes until the water evaporates.

Add the pork and the orange mixture. Cook for 3 minutes until pork is cooked through and the orange mixture thickens. Serve over rice.

Ham & Veggie Frittata

Ingredients

10 eggs

S&P

3 tablespoons EVOO

1/2 red onion, diced

1 medium zucchini, diced

1 orange bell pepper, diced

1 cup button mushrooms, chopped

2 pound ham steak, cubed

Directions

Preheat your oven to 350 degrees.

In a medium bowl beat the eggs and season with S&P to taste.

Heat EVOO in a skillet over medium high heat. Add the veggies and cook for 7 minutes. Add the ham and cook for another two.

Grease 3 ramikens and fill each half way up with the ham and veggies. Pour in the eggs to fill the remainder of the ramikens (leaving 1/4''). Bake for 45 minutes.

You can serve them in the ramikens with a warning not to touch them as they will be hot, or you can flip the ramiken over on a plate and the frittata should pop right out onto the plate.

Pumpkin Penne & Sausage

Ingredients

2 tablespoons EVOO

1 pound sweet turkey sausage

4 large garlic cloves finely chopped

1 red onion finely chopped

1 bay leaf cracked
12 fresh sage leaves chiffonade

1 cup white wine

1 cup chicken stock

1 cup canned pumpkin

1/2 cup heavy whipping cream

1/8 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

S&P

1 pound penne rigate, cooked al dente

Parmegiano Reggiano, grated

Directions

Heat a large skillet over medium high heat and add the EVOO. Squeeze the sausage out of its casings and break apart. Keep breaking it apart as you brown it, about 5 minutes. Remove sausage with a slotted spoon to a plate lined with paper towels. Add the onion and garlic and sautee for 5 minutes.

Add bay leaf, sage and wine and reduce for 2 minutes. Then you can add the pumpkin and the chicken stock and cook until bubbling. Return the sausage to the pan along with the heavy cream. Add the cinnamon, nutmeg and S&P....stir to combine. Bring it to a simmer and cook for 10 minutes.

Remove the bay leaf and add the pasta. Toss together and heat through for 1 minute. Garnish with the grated cheese and sage leaves.

Beef Brisket

Ingredients

1 (2 pound) beef brisket

3 tablespoons EVOO + more to coat brisket

S&P

3 carrots cut into chunks

1 onion chopped cut into chunks

2 large celery stalks cut into chunks

6 cloves garlic peeled and rough chopped

1 (28 oz) can of whole san marzano tomatoes

1/2 bottle red wine

1 bay leaf cracked

1 teaspoon fresh thyme finely chopped

1 teaspoon fresh rosemary finely chopped

1/4 cup fresh parsley finely chopped

Directions

Drizzle EVOO all over the brisket on both sides. Also season both sides with S&P.

In a large dutch oven heat the 3 tablespoons of EVOO and add the seasoned beef. Brown 5 minutes on each side on medium high. Remove the brisket and add the veggies. Brown them for 10 minutes, stirring regularly. Then add the garlic, tomatoes (crush the whole tomatoes when you add them with a potato masher), red wine and all the herbs.

Preheat the oven at 325 degrees. Bring to a simmer and then add the brisket back into the pot. Be sure to get the brisket almost submerged at the bottom of the pot with the veggies surrounding it.

Transfer the dutch oven to the oven and cook for 3 hours. After that remove brisket to a cutting board and let stand for 15 minutes before slicing.

Salmon over Spaghetti with Lemon & Basil

Ingredients

1/2 lb whole wheat spaghetti

1 garlic clove, minced

2 tablespoons EVOO, plus 2 more

S&P

3 salmon fillets

1/4 cup fresh basil, finely chopped

2 tablespoons capers, drained

1 lemon, zested and juiced

1 1/2 cups baby spinach

Directions

Cook the spaghetti according to package directions. With the whole wheat pastas I find adding one additional minute than the package says makes it perfect. Drain and transfer to a large mixing bowl. Add the garlic, 2 tablespoons of EVOO, S&P. Toss until it is well combined.

When there is 6 minutes left on the spaghetti put a large skillet over medium high heat for a minute. Salt and pepper the salmon and add to the skillet. Cook for 2 1/2 minutes on each side.

To the pasta add the basil, capers, lemon zest and juice. Stir until all is combined.

To serve make a bed of the baby spinach on each plate. Then place spaghetti on top. And on top of that goes the salmon fillet.

Roasted Ratatouille

Ingredients

1 head of garlic
EVOO for drizzling
1 small (or half a medium) eggplant
2 zucchini
1 orange bell pepper
1 red onion
4 sprigs of thyme (stems removed)
S&P
1 pint cherry tomatoes
12-13 oz whole wheat penne rigate
1/3 cup fresh parsley chopped
1/2 cup fresh grated parmigiano reggiano

Directions

Preheat the oven to 450 degrees. Cut the top off the head of garlic and place on a square of tin foil. Drizzle the top with EVOO and a pinch of salt. Seal it up and put in the oven and set a timer to 45 minutes.

Cut the ends off the eggplant and peel the skin. Dice it into 1/2'' cubes. Cut the ends of the zucchini and cut into 1/2'' cubes as well. Deseed and devein the pepper and also cut into 1/2'' pieces. Cut the onion into the same 1/2'' cubes.

Place all the above veggies onto a baking sheet and drizzle with EVOO and sprinkle the thyme leaves over them and season with S&P. When the timer gets to 30 minutes put the veggies in the oven.

When the timer hits 25 minutes turn the heat on a pot of water for the pasta.

Put the cherry tomatoes on another baking sheet and drizzle with EVOO and season with S&P. When the timer hits 20 minutes put the tomatoes in next to the other veggies.

When there is 10 minutes left take out the garlic head to cool. and drop the pasta (well, you may need to drop the pasta sooner depending on the box instructions).

When time is up take out all the veggies, and drain the pasta, reserving 1/2 a cup of the starchy water). Squeeze the head of garlic into a large bowl. Then add the pasta and all the veggies to the bowl along with the parmigiano reggiano, parsley and the pasta water. Gently stir until all is combined.

A Cool Cucumber Salad

Ingredients

2 English cucumbers, seeded and thinly sliced

1 red onion thinly sliced

1.5 tablespoons of salt

1.5 tablespoons white wine vinegar

1 teaspoon sugar

2 tablespoons chopped fresh dill

Directions

In a colander put the cucumbers and onions and add the salt. Mix to combine. Let stand in the colander to drain for 20 minutes. Then rinse with cold water. Dump the cucumbers and onions on to a clean dish cloth and pat dry thoroughly.

In a medium mixing bowl whisk the vinegar, sugar and dill. Add the cucumber mixture into the bowl and stir to combine.

Roasted Tomato & Basil Soup

Ingredients

3 lbs plum tomatoes, cut in halves
1/4 cup plus 2 tablespoons EVOO
S&P
1 yellow onion, chopped
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (14 oz) can of diced tomatoes
1 cup fresh basil packed
1 teaspoon fresh thyme
1 quart chicken stock
Sour cream for garnish

Directions

Preheat the oven to 400 degrees. Put the plum (sometimes called Roma) tomato halves into a large bowl and mix the 1/4 cup of EVOO with S&P and 2 garlic cloves. Spread onto a making sheet and roast for 45 minutes.

In a large pot heat the 2 tablespoons of EVOO and the butter over medium high heat. Cook the onions and the other 4 garlic cloves for about 10 minutes, just until the onions are slightly starting to brown. Add the canned tomatoes, basil, thyme and chicken stock. Bring to a boil and then add the roasted tomatoes including the juice left on the baking sheet. Bring back to a boil and then turn heat down to simmer for 40 minutes.

Then (depending on how big your food processor is) put the soup in a food processor in batches to smooth it out. I had to do 4 batches....don't over fill your food processor you'll have a mess on your hands....I did that tonight...lol. Serve with a dollop of sour cream and a basil leaf for garnish.

Chicken Cacciatore

Ingredients

3 chicken breasts

1 cup all purpose flour

1/4 cup garlic powder

1/8 cup onion powder

3 tablespoons EVOO

1 yellow bell pepper, chopped

1 orange bell pepper, chopped

1 red onion, sliced

5 oz white button mushrooms, sliced

3 garlic cloves, minced

1/2 cup white wine

1 (14 oz) can of diced tomatoes

1/2 cup chicken stock

2 tablespoons capers, drained

1 teaspoon dried oregano

1 tablespoon dried basil

Directions

Combine flour, garlic and onion powders in a tin. Dredge the cutlets in the flour mixture so they are completely covered.

In a large pan heat the oil over medium high heat. Brown the chicken 5 minutes on each side. Take out of the pan and set aside. Add the veggies and season with a bit of salt. Cook for 5 minutes. Add the wine and simmer until it reduces. Cook the wine down for 3 minutes. Then add the tomatoes, stock, capers, oregano and basil. Now put the chicken back in the pan and cover on medium heat for 30 minutes. Serve with some spaghetti.

Home Made Tomato Sauce

Ingredients Meatballs

1 medium onion diced

2 cloves garlic minced

1 tablespoon of EVOO

1 lb ground beef

1/2 cup freshly grated parmesan

1/2 teaspoon basil (dry)

1/2 teaspoon thyme (dry)

1 teaspoon oregano (dry)

1 egg

1/2 cup seasoned bread crumbs

1/4 teaspoon browning season

Directions

Heat the oil in a medium sized sautee pan over medium high heat. Cook the onions and garlic until translucent, about 5 minutes. Set aside until it cools to room temperature. Combine all ingredients in a large bowl and make into golf ball size meatballs. Set aside.

Ingredients Sauce

1/2 lb ground beef

1 red onion diced

1 tablespoon EVOO

4 garlic cloves minced

1/4 teaspoon dry thyme and another 1 teaspoon

1/4 teaspoon dry basil and another 1 teaspoon

1/2 teaspoon dry oregano and another tablespoon

S&P to taste

1 (6 oz) can of tomato paste

4 (8 oz) cans of tomato sauce

1 (28 oz) can of crushed tomatoes

2 bay leaves cracked

1 cup red wine

2 cups water

1/2 teaspoon browning seasoning

Meatballs (see above)

1 lb sweet italian sausage cut into thirds

Directions

Heat EVOO in large pot over medium high heat. Add the onions, garlic and S&P and cook for 5 minutes. Then add the ground beef for another 5 minutes. Then add the 1/4 teaspoon of thyme and basil and the 1/2 teaspoon of oregano. Stir until all is combined. Then add the paste and all can of tomato. Then add the wine by pouring into the empty cans of sauce. Swirl around until the remnants of the sauce are out of the cans and dump into the pot. Repeat this until all can are clean. Then add the water, browning seasoning, and remaining dry herbs. Bring to a simmer/boil then add meat and turn down to medium heat. Cover and cook for two hours.

Mac & Cheese Just like the Blue Box but Better

Ingredients

1 lb elbow macaroni

8 tablespoons of butter

12 oz evaporated milk

4 eggs

1 teaspoon of hot sauce

Fresh black pepper to taste

1 1/2 teaspoons dry mustard

20 oz sharp cheddar shredded

Directions

Cook pasta (I used shells this time) to package instructions and drain. Melt butter in the pot you used to cook the pasta on a low to medium heat.

In a bowl whisk the eggs, evaporated milk, hot sauce, pepper and mustard. Add to the pot with the butter and then add the cheese. Stir until all the cheese is melted. Then add the pasta back into the pot. Stir until all is combined.

Shrimp & Pasta for Two

Ingredients

1/2 lb peeled deveined shrimp

1/2 lb whole wheat angel hair pasta

2 tablespoons EVOO + a little more for the water

1 tablespoon montreal steak seasoning

1/2 teaspoon red chili flakes

2 tablespoons unsalted butter

1 lemon zested and juiced

1 garlic clove minced

1 tablespoon parsley finely chopped

1 tablespoon fresh grated parmesan + more for garnish

Directions

Bring a pot of water to boil for the pasta and cook according to package directions. Reserve 1/2 cup of the strachy water before draining.

While water is heating preheat oven to 400 degrees. Combine EVOO, shrimp, steak seasoning and red chili flakes. Put on a baking sheet. Cook for 7 minutes.

While pasta and shrimp is cooking melt the butter in a small pot. Add the garlic, parsley, lemon and parmesan.

Combine all and serve hot.

Chicken Parm!

Ingredients

1/4 cup EVOO, plus 3 more

1 small onion (half large onion) diced

2-3 (depending on size), minced

2 bay leaves, cracked in half

1/2 lb chopped meat

1/2 bunch fresh basil, hand torn

1 (28 oz) can whole tomatoes

S&P

tablespoon dried oregano

teaspoon dried thyme

4 skinless, boneless chicken breasts

1 cup flour

2 jumbo eggs

2 teaspoons hot sauce

1 cup bread crumbs

1 tablespoon fresh rosemary finely chopped

1/4 cup fresh grated parmesan, plus 3 tablespoons

1 1/2 cups shredded mozzarella cheese

Directions

Take each piece of chicken (one at a time) put in a gallon ziplock bag and pound out until they are about 1/2'' thick.

Heat the 3 tablespoons of EVOO in a medium sauce pot on medium-high heat. Add the onions, garlic and bay leaves and cook for 5 minutes. Season with S&P. Add the chopped meat and brown for about 3 more minutes. Add hand torn basil and cook for an additional 2 minutes. Gently add the can of crushed tomatoes. Take a potato masher to the tomatoes. Then add the thyme and oregano. Bring to a simmer and then reduce to medium low, cover.

While the sauce is simmering take 3 pie tins - 1 for the flour, 1 for the eggs and hot sauce, and 1 for the breadcrumbs, rosemary (now I use less than a tablespoon because I have a rosemary bush in the back yard...it is very intense) and 1/4 cup of the parm.

Take the chicken and dredge in flour then dip in egg mixture and then coat in the breadcrumb mixture. Be sure to let the excess egg drip of the chicken.

Heat the remainder of the EVOO in a large skillet. Once hot, add the first 2 cutlets. Cook 4 minutes on each side. Repeat the process with the other two.

Preheat oven to 450 degrees.

Spray a baking dish with canola oil spray. Ladle some of the sauce simmering into the bottom of the baking dish just to cover. When chicken is done put into the baking dish. Ladle more of the sauce over chicken. Then top with mozzarella and 3 tablespoons of parm.

Bake for 15 minutes. Let rest 5 minutes before serving.