Basil Tomato Sauce

Ingredients

2 pounds Fresh tomatoes – seeded and chopped
1 tablespoon Olive oil
1 Onion – chopped
1 tablespoon basil, fresh
1 tablespoon Thyme
1 tablespoon Parsley – minced
1 tablespoon Parmesan cheese

How to prepare

Saute onions and garlic in oil. Add tomatoes, basil, thyme, parsley and Parmesan. Simmer for 15 minutes.

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Crostini with beans

Ingredients

4 tbsp extra-virgin olive oil
2 large garlic cloves, peeled and chopped fine, divided use
1/4 tsp crushed red pepper
1 lb broccoli rabe, swiss chard or spinach, washed and trimmed
salt to taste

1 1/2 cups cooked and drained tuscan-style beans (see recipe)
6 1/2″ slices italian bread, lightly toasted

How to prepare

In a large saucepan, heat two tbsp of the olive oil, half the garlic and all of the red pepper over medium heat 1 minute or until fragrant. Add the greens and salt. If the greens are dry, add 2 tbsp water. Cover and cook until tender, about 10 minutes for broccoli rabe and swiss chard or 5 minutes for spinach. Meanwhile, in a medium-size saucepan, heat the remaining oil and garlic 1 minute. Stir in the beans, cover and cook over low heat until heated through. Coarsely mash the beans. Spread the beans over the toasted bread. Top with the greens and a spoonful of their cooking liquid. Serve immediately. Yield: makes 6 servings. Crostini with beans

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Green beans braised with mint & potatoes

Ingredients

3 tbsp olive oil & margarine, mixed
1 cup tomato juice or sauce
1 lb fresh green beans – trimmed, cut
1 tbsp chopped fresh parsley, opt.
2 med potatoes; peeled
salt & freshly ground pepper
chopped fresh mint

How to prepare

Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add the green beans and parsley to the pan with enough water to almost cover. Tuck the potato slices in between, partially cover the pan, and simmer for 25 minutes, the stir and season with salt, pepper, and 2 tbsp chopped mint. Cook uncovered until the beans and potatoes are fork tender, about 10 more minutes. If the sauce has not thickened, pour it into a small pan, and boil down to one cup, then combine with the beans and potatoes in a warm serving bowl. Sprinkle with a little additional fresh mint and serve warm. Excellent with grilled chops, fish or egg dish, but equally good as a main course with cheese.

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Hot & Heavenly String Beans

Ingredients

3 tbsp olive oil
1 lb string beans, ends trimmed, cut into halves
1 tsp ground ginger
45 lg cloves garlic, minced very finely
1 tsp salt
13 tbsp hot sauce (to taste)
1/2 cup toasted pine nuts

How to prepare

Heat the oil in a lg frying pan over med heat. Add your string beans and saute until they look very green and their skin looks a bit blistered, about 510 min.. Dust the ground ginger over the string beans, stir, and cover the pan to steam them for another 510 min., or until tender but firm. Add finely minced garlic, salt, and hot sauce, stirring and raise the heat to med-high. Cook briefly, about 2 or 3 min., just until hot sauce is absorbed and garlic is aromatic but no longer seems too pungent. Add toasted pine nuts and remove from heat. Serve over rice or on their own. Be sure to mince the garlic superfine, or else it won’t coat and cling to the beans and it’ll take too long to cook the garlic. And if it seems like you’re using too much garlic you’re using just enough.

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Deep fried french toast

Ingredients

2 eggs
1/3 cup milk
1/4 tsp salt
4 slices bread (1″ thick)
maple syrup
honey
fruit syrup

How to prepare

Preheat the oil in the deep fryer. Beat the eggs with the milk and salt in a shallow dish. Trim the crusts from the bread. Dip the bread, one slice at a time, into the egg mixture. Let stand for a few seconds. Turn the bread and repeat on the other side. Use a slotted spoon or fryer basket to lower the bread into the deep fryer. Fry until golden brown (about 2 minutes). Drain. Serve hot with maple or fruit syrup or honey. Goes well with sausage links, ham, bacon, etc. Yields 4 slices

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Pasta with white beans, and pepperoni

Ingredients

1 garlic clove, thinly sliced
1 tbsp olive oil
1/4 cup onion, chopped
1/3 cup pepperoni, chopped
16 oz plum tomatoes, with juice, chopped
1/2 tsp basil, crumbled
1/4 tsp oregano, crumbled
1/4 tsp hot red pepper flakes
2/3 cup white beans, canned, drained and rinsed well
1 tbsp fresh parsley, minced
1/4 lb tubular pasta
parmesan cheese, grated

How to prepare

In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden. Remove it with a slotted spoon and discard. Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes. Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Add the beans and parsley, and simmer the sauce, covered partially, for 5-7 minutes, or until it is thickened slightly. In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well. In a bowl, toss it with the sauce. Divide the pasta between 2 heated bowls and serve it, sprinkled with parmesan cheese and garnished with parsley sprigs.

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Potato dumplings

Ingredients

3 cups hot mashed potatoes
1/2 cup dry bread crumbs
2 egg yolks
salt & pepper to taste
1/2 cup four
pinch of marjoram
2 egg whites

How to prepare

Mix ingredients in the order given. Beat egg whites until stiff and folk in. Place on floured board and roll to pencil thickness. Cut into 2 or 3″ strips, drop into salted boiling water. Boil until dumplings float to top. Drain & serve in soup. May be served on platter covered with chopped crisp bacon.

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Stuffed french toast

Ingredients

1 lb ricotta
2 egg yolks, beaten
1/4 tsp vanilla
1 tsp maple syrup
1 tsp lemon rind, grated
2 tsp lemon juice
2 eggs, beaten

1/4 tsp cinnamon, ground
1/4 tsp vanilla
2/3 cup whole milk
8 slices french bread
1 tbsp butter
1 cup whipped cream
2 cups fresh strawberries, sliced

Hot maple syrup

How to prepare

Combine the ricotta, the egg yolks, the first measure of vanilla, the maple syrup, the lemon rind and the lemon juice. Set aside. Beat the whole eggs with the cinnamon and the second measure of vanilla in a shallow dish. Add the milk to the dish. Beat again. Preheat a med size (10″) skillet over med heat. Put the bread into the egg batter 2 slices at a time. Allow the bread to soak for a while. Turn over. Add 1/2 tbsp of butter to the skillet for frying each 2 slices of bread. Add the soaked bread. Cook until the bread is crisp and browned on one side. Flip the bread slices over. Spread 1/2 cup of the ricotta mixture over one of the slices. Continue cooking the bread until it is crispy and browned. Set the slice of bread without the ricotta over the slice of bread with the ricotta. Transfer the sandwich to a plate. Top with whipped cream, sliced strawberries and hot maple syrup.

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