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Marinated Baby Mushrooms


These mushrooms can serve as an appetizer or side dish.

Marinate Mushrooms

  • 8 oz Baby Bella Mushrooms, washed, dried and stems removed
  • 2 tbsp lemon juice
  • 2 tbsp white wine vinegar
  • 1/2 cup olive oil
  • fresh oregano, chopped
  • salt and pepper

bowl, large jar with lid

In a bowl, add lemon juice and white wine vinegar, slowly whisk olive oil into it. Stir in fresh oregano, salt and pepper to taste.

Place mushroom in the jar, pour marinade over them, cover with the lid and shake gently to coat mushrooms completely.

Refrigerate overnight, gently shaking occasionally.  Serve at room temperature. Refrigerate any leftovers.



Dinner Menu: Pasta with Marinated Vegetables and Bruschetta

Photo courtesy FoodNetwork

Photo courtesy FoodNetwork

Just finished giving the Beast a bath. He hasn’t been in the tub all summer because he loves sprinklers, his pool and my neighbor hosing him down. The first thing I noticed: he’s grown. I’ll post pictures later.

Keeping in the vegetarian theme, here is this week’s dinner menu.

On the board:

  1. Pasta w/ Marinated Vegetables
  2. Tomato & Olive Oil Bruschetta
  3. Grapes

Pasta w/Marinated Vegetables

  • 10 oz Rotini pasta
  • 1 tray ice cubes
  • 1 tbsp olive oil
  • 1 small eggplant, peeled & chopped
  • 4 mushrooms, sliced
  • 2 zucchini, sliced
  • 10 to 12 cherry or grape tomatoes, halved
  • 6 oz jar marinated artichoke hearts
  • 1 red onion, sliced in rings
  • 2 oz black olives
  • 2 oz grated parmesan


  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 oz fresh basil, minced
  • 1 tsp minced oregano leaves
  • 1 to 2 tsp crushed garlic
  • Salt & pepper to taste

Saucepan, skillet, bowl, serving bowl

Mix together dressing and refrigerate. In saucepan, cook pasta according to package directions, drain, rinse in cold water and toss with ice cubes. Set aside and let cubes melt. While pasta is cooking, in skillet, heat oil and sauté eggplant, mushrooms and zucchini until tender. Remove and cool in refrigerator while preparing remaining vegetables. In bowl, toss all vegetables with dressing. Remove any un-melted ice cubes from pasta, and toss with vegetables, refrigerate 10 minutes. Add cheese.

Tomato & Olive Oil Bruschetta

  • 1 loaf Italian bread, sliced in half lengthwise
  • 2 tbsp olive oil (more if needed)
  • 2 tsp crushed garlic
  • 4 basil leaves, chopped
  • 2 Roma tomatoes, sliced
  • 3 green onions, chopped

baking sheet and bowl

Gently toss 1 tbsp of olive oil, 1 tsp crushed garlic, basil, tomatoes and green onions and set aside. Mix togethere 1 tbsp oil and 1 tsp garlic. Spread on sliced sides of bread. Broil bread until golden brown on top (watch carefully). Layer tomato mixture on each half of the bread and then slice each half into quarters or eighths.

Shopping List:

  • 10 oz Rotini pasta
  • 1 small eggplant
  • 4 mushrooms
  • 2 zucchini
  • 10 to 12 cherry or grape tomatoes
  • 6 oz jar marinated artichoke hearts
  • 1 red onion
  • 1 loaf Italian bread
  • Large bunch of basil
  • Small bunch oregano
  • 2 Roma tomatoes
  • 3 green onions
  • Grapes or any in season fruit

Also: crushed garlic, olive oil, red wine vinegar




Friday Recipe Exchange: Revisiting Fun with Ricotta

Yummy Cannoli by JeffreyW

Yummy Cannoli by JeffreyW

Things are not slowing down here. I put a bid in on a cute little Victorian house, only to face 15 other bids this past week. I did not realize house hunting was going to turn into a full-time job that feels like an episode of the Bachelor, where I go home without the rose each week. Between that and raising a rambunctious 10-month old Great Dane, the weeks are slipping by. Speaking of the Beast, I had to clean out the freezer to make room for his frozen apples halves (apples were on sale, so I stocked up) and his giant beef bones (again, on sale, so I stocked up and boiled a good two week supply). Deep in the freezer, behind the pumpkin, cranberries and leftovers, was a pint of ricotta.

Decided I needed to use it up, so I dug into the archives looking for my vegetarian meatball recipe. That became tonight’s featured recipe, and I pulled up the previous recipe exchange where it was featured and said, “hey, that looks good.” In other words, tonight is a repeat. Next week, though, I’m planning on sharing some fun recipes I’ve been playing with this week.

To start tonight, how about homemade ricotta? JeffreyW has made it and if you click here and he’ll take you step by step through the process.

He then puts his homemade ricotta to good use with Stuffed Shells, as pretty to look at as they are delicious. (recipe and photos here)

I have a great alternative to regular gnocchi, a lighter, easier version using ricotta cheese and a fire roasted sauce to make a simple, quick Baked Gnocchi. (recipe here).

A quick Skillet Lasagna (recipe here) is great for weeknights and a breeze to make.

And a yummy dessert from JeffreyW, a beautiful Cannoli recipe, pictured above and found here.

Finally, for the pet lovers, a Bixby update from the pup himself. If you click here, be prepared, he’s a Beast, standing at his full height on his hind legs.

What’s on your menu for the weekend? Anyone else house hunting? Have you started your gardens in earnest yet?

Now on to the featured recipe. These are very simple to make and are delicious. It’s a great vegetarian alternative for your pasta dishes. They’re light and once you get the technique down, you can play with the flavors and customize them to your palate.

Veggie Meatballs

Most of the recipes I looked at used Italian Breadcrumbs. But I really feel these need fresh breadcrumbs, so I’ve included instructions for making your own. I didn’t season mine because I didn’t want them to overpower the delicate flavors of the cheeses. Fresh breadcrumbs absorb flavors and moisture more than packaged ones, so I thought it gave the whole meatball a better, lighter texture. I added a bit of  garlic powder (fresh garlic did not work with this, it was overpowering and a touch bitter), basil, oregano and fennel. The fennel really took it up a notch. My second round of these, I added a bit of red pepper flake.

Spinach and Ricotta Vegetarian Meatballs

  • 1-1/2 to 2 cups fresh breadcrumbs (instructions below)
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan, asiago, romano cheese mix
  • 1-1/2 cups fresh spinach, chopped
  • 1 tbsp fresh oregano or 2 tsp dried oregano, crushed
  • 2 tsp fresh basil or 1/2 tsp dried basil, crushed
  • 1/2 tsp garlic powder (not salt)
  • 1/2 tsp fennel seeds
  • Salt and pepper
  • 4 eggs, beaten


  • 1/4 cup fresh bread crumbs
  • 1/4 cup grated Parmesan, asiago, romano cheese
  • Olive oil

Breadcrumbs: this took a full 1-lb loaf of day-old Italian or French bread. I bought it from the day-old rack for cheap. I tore it into small pieces, spread out on a baking sheet and dried it in a 200 degree F oven for about 30 minutes. I didn’t want them toasted or seasoned because I thought it would overpower the delicate flavors of these meatballs. Once they were dried, I ran them through the blender. I reserved 1/4 cup for rolling the balls in before cooking.

Meatballs: Mix together ricotta, grated cheeses, spinach and spices. Add the eggs and mix well. Then add the breadcrumbs, 1/2 cup at a time. You want it to come together to form soft balls, but you don’t want it to be dry. Once you can form a soft ball with some structure, you don’t need to add more breadcrumbs.

Scoop up a heaping tablespoon (I used my cookie dough scoop) and roll the mixture into balls.

Mix together 1/4 cup breadcrumbs and 1/4 cup grated cheeses in a bowl and roll each meatball in the mixture, coating on all sides.

You can bake or pan fry these. I chose to pan fry, it used a bit of oil, but it gave them a nice flavor. Baking them would be my option if I was doubling the recipe.

To fry: heat olive oil in a skillet on medium and add the meatballs, leaving enough space between them to easily turn them. They are soft, so it’s a delicate process. The good news is, if you really want them round (instead of kind of flattened) you can reshape them after they come out of the pan. Turn them until they are golden brown on all sides.

To bake: place them on a well oiled baking sheet or use parchment paper. Brush them with a bit of oil if desired. Leave space around each one so they brown evenly and bake at 375 degrees F for 30-40 minutes until golden brown. You can turn them halfway through if desired.

Serve them with your favorite pasta and sauce. If you need sauce ideas, click here for Garden Fresh Sauce and click here for Awesome Sauce.

That’s it for this week. Have a great weekend – TaMara


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


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

Stuffed Green Peppers


DSC_3056 (Copy)

Stuffing for peppers – Photo by JeffreyW

A friend asked me for my recipe for Stuffed Green Peppers. I have a couple of recipes (here and here) and JeffreyW has done several (here and here), but I didn’t have just a simple, traditional recipe on the blog. So here it is. 

Stuffed Red Bell Peppers

  • 6 large bell peppers
    DSC_3058 (Copy)

    Photo by JeffreyW

  • 1 1/2 lb lean ground beef (or half beef, half spicy sausage)
  • 1/2 yellow onion, chopped
  • 2 – 14 oz cans of diced tomatoes
  • 1 1/2 cup rice, uncooked
  • 1 1/2 tsp dried oregano, crushed
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup water (or tomato sauce)
  • 1/2 cup shredded cheese (cheddar, mozzarella or parmesan, your choice)

Bring 2 quarts of water to a boil.

Cut off the top from the peppers (about the top 1/4 inch),  remove seeds and membranes.  

Add peppers to boiling water, remove from heat and let soak 5 minutes.  

Remove stem and then chop pepper tops.  

Brown beef with chopped peppers and onions in skillet.  

Remove whole peppers from water and turn upside down on a paper towel to dry.  

Add tomatoes, spices, rice and water to hamburger mixture, bring to a boil, reduce heat and cover until rice is tender (about 15 minutes)  Stir in 1/4 cup cheese and fill whole peppers.

Place in a lightly oiled 8×8 baking dish and top with remaining cheese.  Bake for 15 minutes at 375 degrees until cheese if bubbly and golden.


Dinner Menu: Enchilada Pie and Black Bean Confetti

We are expecting snow tonight, I’m hoping it be a quick, brief storm and spring will soon be in full swing and the green up will begin. I’m tired of brown everywhere. I should go out and grab some forsythia branches and force them indoors. If you’ve never done it, it can be a treat and it’s very easy. You cut a few branches, bring them indoors, submerge them in warm water. Under water, cut about an inch off the stems and they’ll bloom in a day or two. It helps if you cut the stems once or twice more, under water, to keep them soaking up the water. Now you’ll have a little bit of spring in your house. You can do this will pussy willows, too.

For this week’s dinner menu, this is one of my recipes from my kid-friendly series. It’s quick, easy and full of flavor. And I finish it off with banana sundaes, one of my favorite things, it takes hot fudge sundaes up a notch when you add sliced bananas.

On the board tonight:

  1. Enchilada Pie
  2. Vegetable Tray
  3. Black Bean Confetti
  4. Banana Sundaes

Enchilada Pie

  • 1 pound ground beef
  • ½ large onion, chopped
  • salt & pepper to taste
  • ¼ teaspoon oregano
  • ¼ teaspoon cumin
  • 20 oz. enchilada sauce
  • 8 oz. tomato sauce
  • 10 corn tortillas
  • 8 oz cheddar cheese, grated

skillet & 8×8 glass baking dish, lightly oiled

Add beef and onion to skillet and cook until beef is browned and onions are translucent. Add spices and sauces; let simmer while you prep tortillas. Tear tortillas into strips and use some to cover the bottom of a well-oiled casserole dish. Layer a portion of the beef mixture and cheese on top, then repeat (tortillas, beef, cheese) to fill up casserole; finish with layer of cheese. Bake 30 minutes at 350°

Black Bean Confetti

  • 14 oz can black beans
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • 1 tomato, diced
  • 1 stalk celery, diced
  • ¼ cup chopped fresh cilantro
  • ½ to 1 tsp cayenne pepper
  • salt & pepper to taste
  • Dash of limejuice

saucepans & large serving bowl or platter

In saucepan, add ingredients (except limejuice) and heat on medium. Toss with limejuice and serve.

Banana Sundaes

  • Half gallon vanilla ice cream
  • 2 bananas
  • Favorite chocolate sauce (I prefer Hershey’s but some prefer the thicker hot fudge sauce)
  • Walnuts, chopped into large pieces
  • Whipped cream (opt, and if you’re going to do it, it’s most fun using the spray can cream)

4 dessert bowls

Scoop ice cream into bowls. Peel and cut bananas in half, then quarter each half, lengthwise. Place four slices around the sides of the bowl, tucking down into the ice cream to help them stand. Pour a generous amount of chocolate on the ice cream and top with walnuts and whip cream.

Shopping List:

  • Vegetable tray fixins
  • Vegetable dips & dressings
  • 1 pound ground beef
  • ½ large onion
  • 20 oz. enchilada sauce
  • 8 oz. tomato sauce
  • 10 corn tortillas
  • 8 oz grated cheddar cheese
  • 14 oz can black beans
  • ½ green pepper
  • ½ red pepper
  • 1 tomato
  • 1 stalk celery
  • Fresh cilantro
  • Half gallon vanilla ice cream
  • 2 bananas
  • Favorite chocolate sauce (I prefer Hershey’s but some prefer the thicker hot fudge sauce)
  • 8 oz Walnuts, chopped into large pieces
  • Whipped cream

Dinner Menu: Baked Gnocchi in Fire Roasted Tomato-Basil Sauce

This is an elegant dinner that looks like it took you all day to prepare.  From start to finish I cooked the asparagus and gnocchi in 1/2 hour.  The strawberry bread takes an hour to cook, but it’s a breeze to put together.  So if you feel the need for something special, but still easy, this one could be for you.

On the board tonight:

  1. Baked Ricotta Gnocchi
  2. Broiled Asparagus
  3. Loaf of good crusty bread
  4. Strawberry Bread

Christmas Eve is spent eating good food at friends’ Mark and Larissa’s house. Mark’s mom is from Italy and Larissa’s mom is from Japan, and luckily for me, the subject always turns to food from both countries. This year we talked about ravioli, gnocchi and fish in salt domes. I have to confess I’m not a fan of gnocchi. Should be good, right? – potato goodness, covered in sauce. What’s not to love? It just isn’t a favorite of mine. Maybe because I’ve never had it fresh I am missing out. But after we discussed how to make it fresh, well, I don’t think I’d be making it anytime soon. Then I saw a recipe for Ricotta Gnocchi and it sounded good and best of all, easy.  So I’d thought I’d try it. This is what I came up with and it quickly became a favorite of my guests.

Baked Ricotta Gnocchi in Fire Roasted Tomato and Basil Sauce


  • 28 oz fire roasted crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp crushed garlic
  • 2 to 3 tablespoons chopped fresh basil
  • 1 tsp dried oregano (or 1 tbsp fresh chopped)

Add ingredients in saucepan, bring to a low boil, reduce to low and let simmer while preparing gnocchi.


  • 4 oz shredded mozzarella
  • 1 oz grated parmesan or Romano cheese


  • 15 oz Ricotta (whole or low-fat)
  • 3 eggs
  • 2 oz fresh parmesan or Romano cheese, grated
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 cup unbleached flour

large stock pot, mixing bowl, mixer, glass baking dish- lightly oiled

While preparing gnocchi, bring water to boil in large sauce pan or stock pot. In a mixing bowl, mix together Ricotta and eggs. Add parmesan, salt, pepper and flour, stir in by hand until combined, do not over mix.  Bring water up to a low boil, you’ll want a low boil to keep the dough from falling apart as it hits the water.  Form dough into cookie dough sized balls (I use a cookie scoop, you can use two tablespoons) and drop into boiling water. Do not crowd, cook in several batches as needed (I managed 12-13 per batch of 1″ balls). Cook for 7 minutes, remove with slotted spoon, draining well,  to baking dish. When all the gnocchi are cooked, cover with sauce, and top with cheeses. Bake for 10 minutes in a 400 degree oven, until cheese is bubbling.

This week I actually made this a day ahead, keeping the gnocchi, sauce and topping separate, so I could bribe the guys at work to attend a lunch meeting.  I put it together and baked just before serving and it turned out very well.  I baked it for 20 minutes until it was heated through.

Broiled Asparagus

  • 1 lb Asparagus
  • olive oil
  • salt & pepper to taste

baking sheet

Cut woody stems off of asparagus and toss lightly with olive oil. Spread onto baking sheet in one layer. Broil until lightly brown and tender, turning as each side browns, about 8-12 minutes. Salt and pepper to taste.

Strawberry Bread

  • 1 ½ cup flour
  • 1 cup sugar
  • 1 ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp baking soda
  • 2 eggs
  • ½ cup butter
  • 12 oz frozen strawberries, thawed & chopped*
  • ½ cup chopped pecans

loaf pan, greased

Combine dry ingredients. Add eggs, oil, strawberries and pecans. Stir just until all ingredients are moistened. Spoon batter into loaf pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted comes out clean. Cool in pan 5 minutes then run knife around edges & remove to cool on wire rack.

*I pureed mine, works fine, needs additional 5 minutes cooking time

Shopping List:

  • 28 oz fire roasted crushed tomatoes
  • 2 tbsp tomato paste
  • Fresh basil
  • 4 oz shredded mozzarella
  • 3 oz grated parmesan or Romano
  • 15 oz Ricotta (Whole or low-fat)
  • 5 eggs
  • 1 lb asparagus
  • 1 loaf nice crusty bread
  • 12 oz frozen strawberries
  • 1 stick butter
  • 4 oz chopped pecans

Also: garlic, dried oregano (or fresh), salt, pepper, flour, baking soda, salt, pepper, olive oil, cinnamon, sugar

Originally Posted January 2010


Friday Recipe Exchange: Pastas and Sauces

_DSC5118 [1024x768]

Last year I did a recipe exchange on meatballs (here) but was surprised to see I had never done one specifically on sauces. Now sauces can be risky and start a great debate, because every family has their version. So hit the comments with your favorite pasta sauce recipe, and for that matter, pastas, because there are so many choices. Like many things, I’m not all that concerned about the right pasta for the right sauce, I say, use what you enjoy and ignore the purists.

Food should be fun. For that matter, so should wine, beer and scotch.

So let’s start out with JeffreyW’s Awesome Sauce (here) because, well, it’s awesome.

Want something a little simpler and quicker? How about his San Marzano Sauce, here.

And his Shrimp & Pasta Formaggio (here) is quick and easy, also.

When everything is in season, I like to make my sauce with fresh ingredients, so I have a Garden Fresh Pasta Sauce (recipe here) that’s lighter and fresher than tonight’s featured recipe.

When it comes to pastas, I favor two options, a nice spiral (fusilli or rotini) or a quick cooking Angel Hair (capellini), but if I can get it fresh from the farmer’s market, I’ll take what I can get, which is usually a linguine. It’s all tasty.

For the featured recipe, I went with my traditional family sauce, the one I grew up with, but with a few tweaks. Now, even in my family, half of which are Italian, even the most basic sauce has as many different variations as there are cooks, so this is just a place to start, add your own touches to make it your family tradition. This is a hearty sauce and my go-to in the colder months when fresh ingredients are not readily available. I always double this and freeze half for a later dinner.

Spaghetti w/Meat Sauce

  • 9 – 12 oz pasta of choice (I like angel hair for this recipe)
  • 1 tbsp olive oil
  • 1 green pepper, chopped
  • 1 small onion, chopped
  • 3 tsp. crushed garlic
  • 1 lb lean ground beef (or 1/2 beef and 1/2 spicy Italian sausage)
  • 6 oz tomato paste
  • 3 tomatoes, diced (or 14 oz can diced tomatoes)
  • 15 oz can tomato sauce
  • 3 tsp dried basil, crushed*
  • 2 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 – I prefer the carrot, myself.)
  • Salt & pepper to taste
  • red pepper flakes (opt) to taste
  • grated Parmesan cheese

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, covered, for 30 minutes.

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

*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.

That’s it for this week. I know I still owe you a recipe to go with this delicious looking Cream of Chicken Soup I made this week. And if you missed it, here is the Dinner Menu and Shopping list for the week, Pasticcio and Salata Meze. – TaMara

Dinner Menu: Ravioli w/ Rosemary Basil Cream Sauce

A little bit of comfort food (at least Ravioli is in my house) for what has been a very cold and busy week. I make fresh pasta for special occasions – my spinach lasagna being one of them. I have only made fresh ravioli once, and once was enough. Much like making my own steamed dumplings, effort vs. reward is definitely unbalanced. Especially when with a little bit of experimentation, you can find really good fresh or frozen ravioli at a reasonable price. I usually stick with the cheese or cheese & spinach ravioli – most of the meat ones I find taste like mystery meat.

On the board tonight:

  1. Ravioli w/ Rosemary Basil Cream Sauce
  2. Tomato-Zucchini Confetti
  3. Tossed Salad
  4. Sorbet or Gelato

Ravioli w/ Rosemary Basil Cream Sauce

  • 1 cup heavy cream*
  • 1 tsp crushed dried rosemary (or one sprig fresh)
  • 4 – 6 fresh basil leaves, minced
  • 20 oz frozen cheese ravioli
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ½ tsp pepper
  • 3 tbsp green onion tops, chopped
  • ½ cup grated parmesan cheese

2 saucepans

Combine cream & spices in saucepan, bring to a boil, stirring constantly, reduce heat and simmer until reduces to ½ cup, about 15 minutes. Cook ravioli according to package directions. Drain and return to pan. Add lemon juice, salt, pepper & cream sauce. Toss. Add scallion tops and parmesan.

*You can absolutely substitute whole or non-fat milk for heavy cream and mix well with 1 tbsp flour

Tomato-Zucchini Confetti

  • 1 tbsp + olive oil
  • 2 medium zucchini, cubed
  • 2 medium tomatoes, cubed
  • 4 mushrooms, cubed
  • 4 green onions, chopped (set greens aside for Ravioli)
  • 2 tbsp chicken broth
  • 1/2 tsp crushed garlic
  • 1 tsp dried basil, crushed (or 2 tbsp fresh)
  • ½ tsp dried oregano, crushed (or 2 tsp fresh)


Heat 1 tbsp of oil in skillet, add vegetables and garlic, sauté for 2 minutes, add chicken broth and spices, and simmer vegetables until tender. Remove, toss with olive oil and serve.

Shopping List:

  • Tossed Salad fixins
  • Salad Dressing
  • Sorbet or Gelato
  • 8 oz heavy cream or milk
  • 4 – 6 fresh basil leaves
  • 20 oz frozen cheese ravioli
  • 6 oz parmesan cheese
  • 2 medium zucchini
  • 2 medium tomatoes
  • 4 mushrooms
  • 4 green onions

Also: rosemary, lemon juice, salt, pepper, olive oil, chicken broth, garlic, basil, oregano

Originally posted December 2009


Not Turkey: Guest Recipe from Joshua D.

This popped up in my mail just before Thanksgiving from Men Who Cook regular, Joshua D. I thought the timing was perfect since I always post not-turkey recipes after the holiday. So if you’re tired of turkey, Joshua has the perfect remedy:

This was an impromptu recipe too good to not share! One point: how much honey you will need will depend on the sweetness of your tomatoes. True it’s November but this is a good recipe to hold for summer plus if you have spare canned San Marzanos hanging around that will work beautifully!


(Note from TaMara, I changed amounts to serve 4)

  • 12 oz dried penne
  • 3 large ripe tomatoes, chopped (or two cans of diced tomatoes, San Marzanos preferred)
  • 3 large shallot, sliced
  • 2 -4 cloves garlic, sliced thin
  • 1 cup dry white wine
  • 1 tbsp basil, chiffonaded
  • 1 tbsp oregano, chopped
  • Few drops honey
  • 1 tbsp parsley, chopped
  • Salt & pepper to taste
  • 1 cup parmigano reggiano

Cook penne in boiling salted water) for about a minute under package directions. While pasta is boiling, cook shallots in a skillet over medium heat. After about 2 minutes, add in tomato with a healthy pinch of salt and pepper. Cook until tomatoes break down, about 4-5 minutes. Add in sliced garlic,wine and herbs and cook for another minute. Drop in honey and stir well. By now the penne should be very toothsome. Add penne to skillet (if water gets into sauce this is good!) and cook together until sauce thickens slightly and penne is done to your liking. Turn off heat and mix in most of cheese. Serve with slices of toasted ciabatta or your favourite bread. Top with more cheese and enjoy!

Joshua De Mers


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