Thyme Mushrooms

Mushrooms are a simple, nutritious side loaded with vitamins complimenting any protein meal. 

I package of white, baby Bella, or Cremini  mushrooms (whole) 

1 tbsp Olive oil

1 tsp Butter

Sea Salt to taste

Pepper to taste

1/4 tsp dry Thyme or 1/2 fresh Thyme

Rinse or wipe your mushrooms. Quarter them. Heat a sauté pan over medium heat add oil. Place mushrooms in sauté pan, add salt, pepper and thyme. Cook for approx 10 minutes until the mushrooms start browning up. Now add your butter and toss.

Butternut Squash Soup

I truly love the fall season the weather, the leaves and the seasons available produce. Especially the different varieties of squash. Some of my favorite soups are fall soups. As you can tell by my recipe list I love making soups probably one of the reasons I love this season just so that I can make soups! We did eat a lot of soups growing up there were a lot of mouths to feed on a struggling immigrants budget.  My mom could take anything and make a delicious healthy meal. Here I show you a very easy and fulfilling tasty Butternut Squash soup.

Ingredients

I medium sized butternut squash or

4 pkgs frozen cubed butternut squash

1/4 cup olive or coconut oil (melted)

Sea salt sprinkled

Black pepper sprinkled

Granulated garlic sprinkled 

Onion powder sprinkled

Rosemary lightly sprinkled

4 cups stock chicken or vegetable 

1/4 cup half and half

Place squash on baking sheet sprinkle your spices and drizzle with oil. Roast in oven set at 375 for 20 minutes if using frozen, if using fresh 40 min or until it is soft and pierce able with a fork.

Remove and place in a pot add 4 cups of  stock, bring to a boil, next with an immersion blender, or place in a blender and blend until smooth. If you are using a blender place back in pot.

Season to taste (salt/pepper). Now mix in half and half.  

My garnish was caramelized onions (optional)

Enjoy!

Buon Appetito 

Lucia 

Clean out your fridge Vegetable Soup (Minestra)

Periodically I have an over abundance of produce in my refrigerator, some weeks I cook less often than others because of birthday dinners, family get togethers or eating out too often...I remember my mom doing this with leftovers just throwing stuff in a pot with some small pasta and creating a delicious meal...


Nothing I mean nothing got wasted in our house growing up for two reasons: one being there were always at least 10-15 people at the table several times a week and food went fast.  The other reason was I grew up with a dad that lived and served in WWII and food was rationed in Sicily so we were not ever allowed to throw away food, waste food or leave food on our plates (my waist and hips thank him profusely for that..Sarcasm


This soup is loaded with nutrients health in a bowl, low in calories and very filling. The key to making any really good soup is two things: the sautéing the aromatics (your base garlic, onions, celery, carrots) and using bay leaves (I prefer fresh ones) but the dried will work as well.  This produces a soup that you say WOW this is really good!!




Ingredients




2-TBSP Refined coconut oil, or 1/4 cup olive oil
4-Celery Stalks chopped
1-Medium Yellow Onion peeled and chopped
2-Large Carrots peeled and cubed
4-Garlic cloves minced
4-5 Yukon gold potatoes or what ever you have peeled and cubed if you use bigger potatoes then only 2
1 Head of Bok Choy washed and chopped or what ever you have in fridge!!
2 Bay Leaves
Sea Salt and Pepper (to taste)
2-32 oz Containers of Vegetable broth or water.



Directions




In a large soup pot heat oil over medium heat add your celery, onion, carrots, bay leaves and garlic.  Saute for approx. 10 minutes until they have softened a bit and the bottom of the pot gets a little brown (creates flavor) then add your potato, bok choy, salt and pepper.  Any vegetable that you pick you want to add in the beginning if it has a hard stem, and add any leaves towards the end so they don't completely break down in the cooking process (this is what I did when I added the bok choy).
Now add your broth or water. If you are using water be sure to add enough salt, the vegetable broth will have sodium(salt) in it, so you will use less if you use the broth. Bring the soup to a boil and reduce heat to simmer and cook for 45 minutes to one hour, it depends on the veggies used taste for doneness, and adjust seasonings.

Now at this point you could add some small pasta orzo, ditalini or just a huge hunk of Italian bread.  I would cook the pasta separately if you wanted to add it, the starch of the pasta thickens the soup if you cook it in there. 


Ladle into your bowl and drizzle with olive oil and a sprinkle of grated cheese....

Escarole Soup (Zuppe di Scarola)

Escarole is similar to lettuce but in the chicory/endive family...not as bitter though. You can eat it raw, but I never have.  I grew up eating this leaf cooked preferably in a soup.  This was a weekly meal especially in the winter, my mother made this with Chick peas/Garbanzo beans most of the time or just plain as I have shared here.  It wasn't my favorite thing to eat as a child, my favorite part was dipping the bread into the salty olive oily broth (I think all ate when escarole was on the menu). Now as an adult I love to make it for my family and I have experimented with different ways of making it interesting, it is not a fan of my daughters but my husband LOVES it and will ask often for it if I have gone for a while with out making it!! This is a quick nutritious vitamin packed meal. High in vitamin A, C and has some calcium benefits...and of course fiber!! There are so many different ways to make this soup, adding northern beans, sausage, mini meatballs the list is endless. This recipe is a basic starter.

Ingredients

2 tablespoons olive oil


3 Garlic cloves minced


1 Large head of escarole washed well and chopped


1-2 Large Roma tomato chopped


Salt and black pepper to taste


4 cups of Chicken Broth (Purchased or homemade stock)


Serve with Crusty Bread and grated Pecorino Romano cheese

Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and tomato saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth. Cover and simmer about 15 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Drizzle a little bit of olive oil and sprinkle with grated cheese over each bowl. Serve with crusty bread.

Greek Cucumber Salad

This is definitely not an Italian dish but I love Greek food. Italians and Greeks share the love of lamb meat. Which pairs well with this and is refreshing accompaniment to any main dish of meat or fish, this cucumber-yogurt salad also makes a yummy filling for pita bread. If the cucumbers are grated instead of chopped, this mixture can be served as a dip.

Ingredients

1. 1 large cucumber peeled
2. Salt
3. 1/4 c plain GREEK style yogurt
4. 1 tsp lemon juice
5. 1-2 cloves garlic, minced and mashed
6. Freshly ground pepper, to taste
7. 1/4 tsp dried dill or 1 tsp fresh chopped
8. 1 tsp olive oil

9. Preparation

1. Cut cucumber in half and seed. Cut cucumber boat in half lengthwise and then halve each quarter. Cut crosswise into 1/4-inch pieces. Place in bowl, over a sieve, sprinkle salt on top, toss and set aside for at least 20 minutes.
2. Combine yogurt, lemon juice, garlic, pepper, and dill in a medium bowl. Stir in the oil briskly.
3. Drain the cucumbers, return them to the bowl, pour the yogurt mixture over and toss well.

Adapted from Eating Well Magazine,1990

Sicilian Style Eggplant alla Parmigiana

Ingredients

2 Large eggplants peeled and sliced 1/4 inch rounds 

1 cup of Olive oil

Salt, pepper

2 cups Tomato Sauce warmed

1 cup Mozzarella cheese (shredded)

1/4 cup Fresh Basil cut in chiffonades

1/4 cup Grated Pecorino Romano

9x12 baking dish

Directions:

Take sliced eggplant and layer in a colander over a bowl (the bowl will catch the water released by the eggplant)each layer will be sprinkled with salt. Let sit for 1-2 hours. This process removes the bitterness of the eggplant.

Take olive oil and heat over medium heat in a fry pan. You need to have about one inch of oil to fry. You will probably need to add oil as you go, make sure it's nice and hot before you add more eggplant!!

Remove eggplant from colander and blot each piece with a paper towel. 

Then place eggplant into fry pan and cook until golden brown on each side. 

While you are doing this set out a platter layered with papertowel. You will place each piece of eggplant as you remove from fry pan. Keep layering papertowel as you remove eggplant from pan. 

Preheat oven to 350 degrees. Take your baking dish and place a thin layer of sauce on the bottom layer eggplant on bottom sprinkle with salt and pepper, spread a thin layer of sauce on each piece of eggplant, over the whole layer sprinkle with grated cheese, mozzarella cheese and basil, repeat until you have no more eggplant. The last layer should have mozzarella cheese at the top. Cover with foil and bake for 45 minutes. Let cool and slice in squares as you would lasagna.

Broccoli with Garlic and Cheese

Broccoli with Garlic and Cheese

Ingredients

1 head of Broccoli cut into florets
2 cloves fresh garlic
Kosher Salt and pepper
1/4 cup Olive oil
1 Tbsp Grated Romano Cheese

Directions:

Steam broccoli to desired tenderness. While broccoli is cooking slice up garlic cloves, heat up olive oil in fry pan place garlic in pan and cook until crisped. Pour on broccoli, add salt, pepper and grated cheese.

Ricotta Crostini

Ricotta Crostini

1 Baguette sliced into 1/2 inch slices on diagonal
1 cup of Ricotta cheese
1/4 cup of shredded mozzarella cheese
1 tsp each chopped fine fresh basil, oregano, parsley
Kosher or sea salt to taste
Black pepper to taste


Toppings:
Sundried tomatoes in oil, chopped.

Roasted red peppers, chopped and seasoned with fresh garlic, salt and pepper.

Fresh tomato chopped season with fresh garlic, olive oil,salt and pepper

Be creative!

Preheat oven set to broil. Slice baguette into 1" thick slices on the diagonal. Mix together all ingredients except toppings. Spread about one tablespoon of your cheese mixture on your baguette slices and place on cookie sheet. Place in oven for approximately 2-3 minutes these will burn easily so watch them you want the cheese to get hot and bubbly, it might require more time. Remove from oven and transfer to a platter and top with toppings of your choice.

Grilled Eggplant Appetizer

With fresh veggies from the garden in abundance this is a very easy and impressive appetizer to put together and take along to a dinner party or just enjoy with the family. 

Ingredients:

4-5 small white eggplant grilled and cooled
1 Large slicing tomato, sliced thin
1-2 oz Chevre Goat Cheese, crumbled
Fresh basil, coarsely chopped
Kosher or Sea salt
Red crushed pepper
Garlic powder/or 1 clove fresh minced garlic
Oregano
Extra virgin Olive oil
Balsamic vinegar


1)Assemble cooled grilled eggplant slices on bottom of tray.
2)Arrange sliced tomato on top of eggplant.
3)Sprinkle your salt, crushed red pepper, garlic powder, and oregano over tomato.
4)Add your crumbled Chevre, and chopped basil
5)Drizzle with extra virgin olive oil and balsamic.

Serve with thin slices of baguette.

This is also good in a sandwich made with Italian Bread!! Alone or add a protein!

Boun Appetito!!
Lucia

Vegetable Lasagna with a Bechamel Sauce

This recipe was created for my niece Nicole who is semi-vegetarian (she eats chicken and turkey).  She requested that I make it for her bridal shower and again most recently for her baby shower. I approached the request a little anxiously, remembering that when I  made it for her Bridal shower I did not write down the recipe and that I made it with vegetables that I had on hand.   I was flying blindly as I do often with cooking, but I accomplished and ended up pleasing her and the ladies. I was able to create a recipe this time and am sharing it here.  I hope you enjoy making it  and  including it in your memorable moments of life with your family and friends as I have in mine. Someday when I'm old I hope my niece will be making this for me.

Ingredients:

1-16oz Box Lasagna noodles
3 lb. container of Ricotta cheese
2 Eggs, beaten
2 cups shredded Mozzarella Cheese
1/4 finely chopped Basil
1/4 finely chopped Flat Leaf Parsley
Salt and black pepper
1 cup Grated Romano Cheese
3 cloves of finely minced Garlic
1 cup steamed Baby Spinach
1 cup Fresh Baby Bella Mushrooms chopped
1 cup Artichoke Hearts (frozen or canned) chopped
1 medium sized onion or 1/2 cup chopped onion
1/4 cup olive oil
Bechamel Sauce

Bechamel Sauce:

4 cups milk
4 Tbsp Butter
1/4 All purpose White Flour
Pinch of Nutmeg
Black or white pepper
Salt


Melt the butter in a saucepan, sprinkle in the flour, and add the milk while whisking until smooth. Add nutmeg and pepper. Cook until the sauce thickens, ( it is ready when it coats the back of a wooden spoon).


Directions:

Make your Bechamel sauce first.

Cook lasagna noodles according to directions but not cooking the full time, remove while they are still al dente. Once you have strained the pasta, place the pasta back in the pot and fill the pot with COLD water to keep the pasta from sticking together while you assemble your lasagna.

In the mean time prepare your ricotta fillling. In a bowl combine the ricotta, 1/2 cup of grated cheese, eggs, parsley, basil, salt and black pepper. Mix well and set aside.

Steam your spinach, and cool.  Saute your garlic and onions in the olive oil until translucent, add your mushrooms cook for 3-4 minutes then add your artichoke hearts, season with salt and pepper and cook until everything has wilted down. Remove from heat and cool.

Preheat oven to 375 degrees.

Now you are ready to assemble your Lasagna. Take a 9x12 dish and butter it. Ladle the Bechamel sauce in the bottom and arrange pasta noodles overlapping a slight bit. Dollop evenly 1/3 of the ricotta mixture, 1/3 of your vegetable mixture, 1/3 of your spinach and 1/3 of the mozzarella cheese, a ladle of sauce and sprinkle of grated cheese. Continue layering, ending with the last layer which you will ladle sauce and sprinkle grated cheese on the top of. There is no exacts here as to how much you end up putting in each layer!!

Cover with foil and bake one hour, removing the foil the last 15-20 minutes so the top will brown a bit.  Let the lasagna rest for at least 20 minutes before cutting and serving. I like to serve it with a drizzle of the Bechamel Sauce.

Buon Appetito!
Lucia

Pasta e Fagioli Zuppa (Pasta and Beans Soup)

These cold and snowy days I tend to want to hibernate in the house and cook a slow, comforting meal. Using the grill is not an option, considering there is still snow and ice on it and makes it very unappealing. So I settle in and search the recipe cards in my head and up pop soups, stews, chili, meatloaf, and oven roasted meats.  The things that get better as they slowly cook marrying all the flavors.  I stop at one of my all time favorites a simple rustic all in one meal! And this one does not need all day cooking. These are basic kitchen staples ingredients that should be kept in your pantry or fridge at all times! so that you can throw this together at any time.

Pasta e Fagioli (Pasta and Beans)

3 cups canned Great Northern Beans (with liquid),
or dry beans(you can follow cooking directions on package)

1 celery stalk with leaves, chopped

2 garlic cloves, whole

1 large bay leaf

1/2 Tsp fresh rosemary, or 1/4 tsp of dry

1/4 cup olive oil

1 cup of diced tomatoes in juice

1/2 cup chicken or vegetable broth

kosher or sea salt

pinch of crushed red pepper

8 oz of any small pasta,
 or spaghetti broken up into small pieces (cooked according to the directions)

sprinkle of grated romano cheese

Directions: Cook the celery, garlic, bay leaf, and rosemary in olive oil in large saucepan over medium heat for 5 minutes. You could discard the garlic once it is golden (I keep it in), then add the tomatoes, broth, red pepper and salt to taste. Simmer for 5 minutes.

add the beans with their liquid, bring to a simmer, now mash some of the beans with the back of a big spoon.

Now add your cooked pasta and simmer for an additional 5 minutes.

Remove and discard bay leaf.

Tips: if you would like it a little thinner add additional water or broth don't forget to adjust the seasonings as well.

Serves 8

I like to serve this with huge crusty slices of Italian Ciabatta Bread and a salad.
 I grill huge slices of the bread in the oven and then rub with a garlic clove, drizzle with olive oil, oregano and sea salt