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Dinner Menu: Mambo Italiano Edition

Spaghetti and Meatballs2

Going old school tonight.  I thought you may still have some zucchini and tomatoes that needed to be used up and this menu does both.  Growing up, spaghetti was a weekly occurrence.  I’m not sure where my mom learned to make it, because it is my dad’s half of the family that is Italian, but it was always a hit at our house.  Over the years we’ve all played with different variations, but this is pretty close to the original. Whether it was at a weekly family meal or the Christmas dinner at my Gram’s, this basic sauce ruled.  And the good thing is, it is simple to modify depending on your tastes.  If you want to spice things up, add 1/4 to 1/2 lb of spicy Italian sausage and reduce the ground beef by as much.

Quick, easy and freezes well, I usually make double so I have some on hand for quick dinners.  Trust me, you will never find any jar sauce in my house.  Ever.  If you’d like to have meatballs instead, recipe is here.

On the board tonight:

  1. Spaghetti w/Meat Sauce
  2. Zucchini Italiano
  3. Crusty Italian Bread
  4. Sherbet or even better, Gelato

Spaghetti w/Meat Sauce

  • 9 – 12 oz pasta of choice (I like angel hair for this recipe)
  • 1 tbsp olive oil
  • 1 green pepper
  • 1 small onion
  • 3 tsp. crushed garlic
  • 1 lb lean ground beef
  • 6 oz tomato paste
  • 3 tomatoes, diced (or 14 oz can diced tomatoes)
  • 15 oz can tomato sauce
  • 3 tsp dried basil, crushed*
  • 3 tsp dried oregano, crushed
  • 1 tsp rosemary, crushed
  • 1 carrot, finely grated or 1/2 tsp sugar (these reduce the acidity of the sauce and bring out the spices – trust me on this one)
  • Salt & pepper to taste

2 saucepans and large skillet

In skillet, heat oil, sauté pepper, onion, garlic.  Add hamburger and cook thoroughly.  Add tomato paste and 1 tsp ea of crushed basil, oregano and rosemary, mix well.   In saucepan, add remaining ingredients and bring to a low boil, reduce heat, add meat mixture and let simmer for 30 minutes.

Cook pasta according to directions, drain well and serve with sauce and Parmesan cheese.

Zucchini Italiano

  • 2 medium zucchini
  • 1 tbsp olive oil
  • 1 tsp crushed garlic
  • salt & pepper to taste
  • ½  tsp oregano, crushed
  • ½  tsp basil, crushed
  • 4 tbsp grated parmesan cheese

medium skillet

Clean and slice zucchini, heat oil in skillet, add zucchini, garlic and spices. Stir-fry over medium heat, add 1 tablespoon water and let steam until zucchini is tender.  Toss with parmesan and serve.

*CRUSHING Spices – when using dry spices, to get the best flavor, you should crush them, either by rubbing them in your hand or using a mortar and pestle before adding them to a recipe.

Shopping List:

  • 9 – 12 oz pasta
  • 1 green pepper
  • 1 small onion
  • 1 lb lean ground beef
  • 6 oz tomato paste
  • 3 tomatoes, diced (or 14 oz can diced tomatoes)
  • 15 oz can tomato sauce
  • 1 carrot
  • Parmesan cheese
  • 2 medium zucchini
  • Crusty Italian Bread
  • Sherbet or  Gelato

Also: olive oil, crushed garlic, dried basil, dried oregano, rosemary, salt & pepper

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Originally published Oct 2010 copyright What’s 4 Dinner Solutions Cookbook Spring Edition

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Roasted Grape Tomatoes

We have a couple of grape tomato bushes out back and they have been churning out tomatoes by the score.  I went out this morning and picked a half bucketful and there were that many on the ground.  I went looking for a roasting recipe and Martha Stewart came through for me.DSC_9082 (1600x1060)I used more olive oil than required, probably, and had a lot of fresh thyme.  These took longer than a hour and I bumped the temp up to 400 or so before I got much in the way of  a color change.  I stirred them once and returned them to the oven.DSC_9088 (1600x1060)We ate some of them with angel hair pasta for lunch.  My basil has gone to seed but I did find a few bright green new leaves that looked tender.  The portion of the tomatoes I used for the dish had a tablespoon or two of butter stirred in.  Pretty good stuff, not sure what to do with the rest of the tomatoes, I picked enough to fill that pan three times, the last batch is in the oven as I write this.

Vodka Sauce

Living as we do in the remote wilderness of Southern Illinois the latest food fad filters down to us a few years behind most everyone else.  Not sure how long this sauce has been a thing but I’ve been seeing it here and there lately and gave it a try tonight.  Most recipes use peeled tomatoes but I had a bunch more of those little cherry toms and there is no way I’m peeling them.  I went looking for an easy recipe.DSC_8936 [1600x1060]I have a bunch of fresh thyme leaves in this, and a good bit of fresh basil.  Not sure why the directions call for cooking down the vodka with just the onions and garlic in the pan, most of the recipes I looked at mention using the alcohol to bring out flavors from the tomatoes that water and oil can’t touch.  I cooked the cherries down a bit and then added the vodka.  As the sauce thickened I added some white wine, too.  This recipe didn’t mention cheese but I mixed in a cup of grated Romano right before the cream.  I wish I could say this stuff was really delicious and I can’t wait to do it again but it was just OK.  I sure won’t be using unpeeled tomatoes in any more of it. DSC_8943 (1600x1060)The salad was nice. This has blue cheese dressing and some crumbled blue cheese.

Pizza Pr0n – Margherita

This year, the margherita pizza celebrates its 125th birthday. One of the world’s favourite foods was reputedly invented at a pizzeria nowadays known as Brandi (00 39 081 416 928;brandi.it) at Salita Sant Anna Di Palazzo 1-2 in the city’s Chiaia neighbourhood. In 1889, its pizzaiolo, Raffaele Esposito, and his wife, Maria Giovanna Brandi, were summoned to the nearby Capodimonte palace and asked to invent a pizza for the then-queen, Margherita.

(Via)DSC_8853 (1600x1060)I’m sure this crust is much too thick for a purist.  I started the dough yesterday with 2 cups of bread flour and then added water to equal 65% of the weight of those 2 cups.  I used a handy electronic kitchen scale to weigh the flour but I don’t remember now what that came to.  Anyway, multiplied that by .65 to get the weight of the water I wanted.  Add a scant 1/4 tsp of yeast and a teaspoon of sugar to the liquid, plus a tablespoon of olive oil and stir into the flour.   The dough was very wet so I only kneaded it a little and then plopped it into an oiled bowl and covered with plastic and a damp towel.  It was left overnight to rise.DSC_8854 (1600x1060)I punched the dough down this morning and returned it to the bowl to continue proofing.  Why the fuss with weighing the water and flour?

Hydration affects the process of bread building and the nature of the final result. Generally speaking, the more water in the dough, the more open the final bread’s crumb. Bread can also be classified according to three categories based on hydration: stiff, standard or rustic.

(Via)

DSC_8857 (1600x1060)I rolled the dough out on a floured board and transferred it to my rimmed pan for baking, brushed the top with garlic oil, and distributed the toppings.  This one got the traditional Margherita treatment with mozzarella and Roma tomatoes and went into a 500 oven until the crust and toppings got a nice color.  Add the basil after the pie comes out of the oven or it will burn to a crisp.DSC_8859 (1600x1060)I like ground red pepper on my slices, along with fresh grated black pepper and salt.  Drizzle more of the garlic oil over it and enjoy!

Friday Recipe Exchange: Garden Harvest

DSC_8683 (1600x1060)

We are raiding JeffreyW’s garden this week. He’s been busy in the garden this summer and coming up with some terrific meals, so I thought it would be the perfect topic for tonight’s recipe exchange.

Let’s start with his Stuffed Anaheim Peppers, pictured above and recipe here

He  made another batch of  Homemade Sauerkraut, instructions here.

DSC_8743 (1600x1060)

Got tomatoes? JeffreyW does and he’s making me jealous.

Fresh Salsas for those tomatoes, here and here

And this photo of one of JeffreyW’s homemade pizzas with his fresh cherry tomatoes will make your mouth water.

Too Hot to Cook?  I have slow-cooker Polynesian Ribs and complete dinner menu here.

What’s your recipe for fun this weekend? Cooking anything special? Share your harvest recipes (or any other recipes) in the comments. Would love to hear if you’re canning or freezing your summer bounty.

There are two featured recipes tonight, both taking advantage of fresh from the garden veggies. They are simple and quick to make, so you can get back outside to take advantage of the quickly diminishing summer days.

Pasta w/Fresh Basil

  • 10 oz bow-tie pasta
  • 3 tbsp olive oil
  • 1 bunch basil (1 loose cup)
  • 2 tomatoes, chopped
  • ¼ cup grated parmesan

saucepan

Cook pasta in saucepan according to package directions.  Drain well.  In saucepan, heat oil, basil, tomatoes and sauté for 1 minute, add pasta and toss with cheese.  Serve immediately.

Collard Greens w/ Bacon

  • 4 slices bacon
  • 6 green onions, chopped
  • 1 bunch collard greens (or spinach)
  • 4 tbsp balsamic vinegar
  • 1 tbsp honey
  • salt & pepper to taste

skillet, saucepan, steamer

Wash collard greens. In skillet, cook bacon till crisp, remove, cool and crumble. In bacon drippings, sauté onions, remove. In saucepan, place steamer and enough water to come to the bottom of the steamer, add greens and steam until tender. Mix honey & vinegar, and a little of the bacon drippings if you like. Toss all ingredients together and serve.

If you’d like to see how I’m going to be spending my final weeks of summer, click here. That’s all for this week’s exchange, next Friday we’ll take advantage of the abundant peaches from Palisades, Colorado. – TaMara

 

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Caprese Bruschetta

DSC_8715 (1600x1060)Thin sliced bread, brushed with olive oil and toasted, topped with my homemade mozzarella, a slice of my patio grown San Marzano tomato, and fresh basil.  That’s kosher salt on that basil leaf, not some kind of scaly bug!  LOL DSC_8713 (1600x1060)These are a few caprese bites I tried with balsamic glaze.  Pretty good stuff.

Mmm… sauteed cherry tomatoes

DSC_8616 (1600x1060)This is one of my favorite quick pasta dinners.  Afew years ago we were looking for something to do with all the cherry tomatoes that our two patio vines were producing and came across several recipes for a sauce made from them.  I don’t need to look at recipes any longer, just start your tomatoes cooking in some olive oil and let them cook down.  All the recipes say they will burst on their own but I always have to mash them a bit.  Add minced garlic and salt and pepper, give them a splash of pasta water if they get too thick.  A tablespoon of tomato paste works well as you stir the sauce, and a pat or two of butter won’t be a bad thing.  Toss your drained pasta with the sauce and a handful of thin sliced basil leaves.  I added some of my freshly made mozzarella to this one.DSC_8615 (1600x1060)I complained about the quality of the mozzarella available at the local market when I made the caprese salad yesterday so I gave making my own a shot.  We ran down some junket rennet at the store today so I bought a couple of gallons of milk.  Turned out pretty well for our first time.  I ordered some liquid rennet that seemed to be recommended over the junket rennet tablets we used today and I’ll save the second gallon of milk for when that shows up.

Friday Recipe Exchange: Summer Salads

summer pasta salad

JeffreyW makes an easy pasta salad. Just toss garden veggies and pasta with a little olive oi, vinegar and herbs. Dinner’s done.

In my email this morning there was a nice recipe for pasta salad and suddenly I had a craving for a veggie filled summer pasta salad. Pasta salads can be served cold, warm or hot, depending on what you’re looking for and what style of ingredients are added. The featured recipe tonight is a warm pasta salad using garden fresh vegetables and melted cheese.

This appealed to me because one of my clients has given me a big hunk of the most amazing cheese. I have no idea what it is, except it’s clearly a very sharp white cheddar in a black rind. It’s a creamy and salty, best I’ve ever had and goes great with apples and strawberries. It melts beautifully and crumbles like feta on salads. I’ll be sad when it’s gone. But…

I live within walking distance of a great cheese shop, it has an entire room that is basically a walk-in refrigerator. They even lend you jackets to wear while shopping. It’s fun to stop by there on a hot summer day and spend a half hour in the fridge and sample cheese from around the world and from local farms. I think I’ll see if they can help me identify or duplicate the cheese. Side note: I’ll miss everything that is within walking distance when I move. Right now I live near downtown and can walk to bank, post office and any number of great restaurants. But it’s the trade off for more space and a functional bike path.

On to the recipes.

First up, Chipotle Macaroni Salad (recipe here), which takes cold pasta salad up a notch and has become my go-to cookout salad.

One of the keys when making a good cold pasta salad is to cook the pasta al dente, drain, rinse with cold water to stop the cooking process and then drain again, but let the pasta stay wet. This allows the pasta to absorb whatever flavors are added, but not absorb all the moisture from the dressing. Don’t toss with dressing until just before serving. Taking these steps will keep the salad moist and flavorful, avoiding the mushy pasta, dry salad problem that makes many pasta salads unappetizing.

Not excited about pasta? How about a nice Italian Lentil Salad (here) or a tangy Apple Salad (here).

What’s on your menu for the first day of summer? Have any favorite salad recipes (pasta or otherwise)? I am crazy about salads, so would love to have a few new varitions to add to my recipe box.

Tonight’s featured recipe is adapted from an American Test Kitchen recipe. I’d link to the original, but it’s behind a firewall. Sorry for that.

Summer Vegetable Pasta

The beauty of this recipe is you can substitute whatever vegetables are fresh and available.

  • 12 oz of favorite pasta (penne, large shells, rotelle, etc)
  • 1 tbsp olive oil
  • 1/2 small yellow onion, diced
  • 1 to 3 tsp crushed garlic (depending on your preference)
  • 2 small zucchini, halved lengthwise and sliced 1/4 inch thick
  • 1 small summer squash, halved lengthwise and sliced 1/4 inch thick
  • 5 ounce package Garlic & Herb Boursin cheese – or any creamy cheese, flavored or you can add your own fresh herbs to it instead –  I actually used the cheddar mentioned above because it melts so well,  and is really creamy, not like typical cheddar.
  • 2 cups cherry tomatoes, halved (more as desired)
  • Salt and pepper to taste
  • Fresh basil, chopped
  • Parmesan cheese as garnish

Dutch oven or large saucepan

Bring 4 quarts water to boil in Dutch oven. Add pasta to the boiling water and cook until al dente (this is a still chewy texture). Reserve 3/4 cup pasta cooking water and drain pasta (the easiest way to do this is to ladle pasta water into a measuring cup and then drain the remaining water).

Wipe out the pan, add oil and heat  over medium-high heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook about 30 seconds. Add zucchini, summer squash, and ¼ cup reserved pasta water and cook, covered, until vegetables are tender, about 6 minutes. Stir in cooked pasta, and cheese, remaining 1/2 cup pasta water, tomatoes and basil until pasta is heated through.

Season with salt and pepper to taste.  Serve with grated Parmesan. Serves 4.

Have a great weekend – TaMara

 

Spaghetti with Meatballs

DSC_8440 (1600x1060)More of those meatballs with some spaghetti.  I read somewhere that real Italians don’t put the meatballs in with the pasta but I may be misremembering.  Seems iconic to me.  It’s said that most of the dishes at the local Chinese buffet are so Americanized that they would be exotic foreign food if served in China.  Of course China is a big place.  Some of the regional dishes right here in the USA must seem exotic to people in other parts of the country.

Dinner Menu: Tuscan Cod and Bruschetta

Melted Bruscetta copyright

When I was in Ventura County, just north of Los Angeles, we went out to dinner to a cute little fish diner, right on the water. The fish was amazingly fresh and I realized how much I miss it when I’m not on either coast. With that in mind, I went looking for one of my fish recipes. This one popped up and I thought it sounded spring like, so that’s how we got here.

When picking fish, make sure it doesn’t smell fishy, just fresh and like clean water.  It should be firm to the touch and any liquid should be clear, not milky. It helps to know your butcher, they’ll usually direct you to the freshest fillets. You should plan on using it the day you purchase it. You can substitute any firm white fish in this recipe.

  1. Tuscan Cod
  2. Bruschetta
  3. Broccoli
  4. Grapes

Tuscan Cod

  • 2 tbsp olive oil
  • ½ red onion, thinly sliced
  • ½ diced red pepper
  • 1 tsp crushed garlic
  • 1 tomato, chopped
  • ¼ tsp ground cumin
  • ¼ tsp crushed red chili pepper flakes
  • 4-6 oz cod fillets

skillet

Heat 1 tbsp oil in the skillet, over medium-high heat. Sauté onion and pepper for 2 minutes. Add tomatoes, garlic, cumin and crushed pepper, and sauté for 5 minutes. Remove from skillet and add remaining oil. Once heated, add fish fillets and cook 5 minutes, turn over, spoon sauce on top, cover and cook additional 5 minutes over medium heat. Fish should flake easily with a fork.

Bruschetta

  • 1 tbsp olive oil
  • 2 tsp crushed garlic
  • 1 French baguette, sliced in half, lengthwise
  • 3 roma tomatoes, sliced
  • ¼ cup fresh basil leaves
  • 8 oz grated mozzarella

baking sheet

Mix oil and garlic together. Lay baguette halves on baking sheet, cut side up and brush with oil mixture. Broil for 3-5 minutes until golden brown (watch carefully). Remove and top evenly with tomato slices, basil and mozzarella. Broil for 2 more minutes until cheese is melted. Slice and serve.

Shopping List:

  • 1 red onion
  • ½ red pepper
  • 1 tomato
  • 4-6 oz cod fillets
  • 1 French baguette
  • 3 roma tomatoes
  • 2 oz fresh basil leaves
  • 8 oz grated mozzarella
  • 1 bunch of grapes
  • 1 head of broccoli or 16 oz frozen

Also: cumin, garlic, red pepper flakes, olive oil,

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