- 1 T. vegetable oil
- 2 t. minced garlic (2 large cloves)
- 1 cup finely chopped celery (2 large stalks)
- 1 cup thinly sliced leeks (white and pale green parts) or ½ cup chopped onion
- 1 ½ cups diced red sweet pepper (2 medium) or 2 roasted peppers diced
- 2 ½ cups thinly sliced mushrooms (1/2 pound)
- 1 ¼ lbs. ground turkey
- 1 egg, lightly beaten
- ½ t. salt
- ½ t. freshly ground black pepper
- dash of nutmeg
- ½ cup fresh bread crumbs
- ½ cup minced fresh parsley
In a large skillet, heat the oil briefly, and sauté the garlic, celery, leeks or onions and red pepper, stirring the vegetables until slightly softened, about 3-4 min.
Meanwhile, boil a kettle of water, and preheat the oven to 375.
Stir the mushrooms into the red pepper mixture, cover the pan for a few minutes until the mushrooms start to give up their liquid, then remove the cove, and sauté the vegetables, stirring them, until all the liquid has evaporated. Remove the vegetables from the heat and set them aside.
In a large bowl, combine the turkey, egg white or whole egg, salt, pepper, nutmeg, bread crumbs and parsley. Add the sautéed vegetables, and combine the ingredients well. Transfer the turkey mixture to a lightly greased loaf pan (approximately 8 x 4 inches), and set the pan in a large, shallow baking dish.
Place the pans in the preheated oven, pour the boiling water into the outer pan to a depth of about one inch, and bake the loaf for 1 hour 15 minutes. Remove the loaf pan from the outer pan and from the oven. Let the loaf rest for 15 minutes, then remove it from its pan for slicing.
- 1 ½ cups chopped onion (1 ½ large)
- 2 large cloves , finely minced (2 teaspoons)
- 6 oz. mushrooms, coarsely chopped
- 3 T. sherry
- 1 T. butter or margarine
- 2 large stalks broccoli chopped (about 4 cups)
- ½ lb. spinach, washed well and chopped (about 2 cups)
- ½ t. low salt alternative
- 16 oz. (2 cups) low-fat cottage cheese
- 4 oz. part-skim mozzarella, shredded (about 1 cup)
- 3 T. grated Parmesan
- ¼ cup chopped fresh parsley or 1 T. dried
- 2 eggs
- ¼ t. freshly ground black pepper
- ¼ t. salt, if desired
- 3 cups tomato sauce (homemade or canned)
- 8 oz. lasagna noodles, cooked al dente
In a large skillet, sauté the onion, garlic, and mushrooms in sherry and butter until the vegetables are soft.
Add the chopped broccoli, spinach, and salt. Stir to combine the ingredients, reduce the heat, cover the skillet, and simmer the mixture for about 5 minutes or until the broccoli is tender-crisp.
In a medium bowl, combine the cottage cheese, mozzarella, Parmesan, parsley, eggs, pepper, and salt.
In a baking pan approximately 13 x 9 x 2 inches, spread ½ cup of tomato sauce on bottom. Layer the lasagna ingredients as follows: Arrange three strips of lasagna noodles on the bottom. Spread half of the cheese mixture on noodles, then half of the vegetable mixture, and 1 cup of the tomato sauce. Repeat, starting from the noodles. End with a layer of noodles topped with the remaining ½ cup of tomato sauce. Sprinkle the top of the lasagna with additional Parmesan, if desired.
Bake the lasagna at 375 for 25 minutes. Let it stand for about 10 minutes before serving it.
- 3 T. olive oil
- 2 lbs. .beef chuck roast, in 1 inch cubes
- 1 large onion, minced
- ¼ c. chopped Italian parsley
- 3 garlic cloves, chopped
- ¼ t. ground cloves
- ¼ t. cinnamon
- ¼ t. allspice
- 1 c. dry red wine
- 2 ¼ c beef stock
- 2 14-16 oz. Cans whole Italian tomatoes
- ½ c. pitted nicoise olives
- 4 t. fresh rosemary, chopped (or 2 t. dried)
- 2 red bell peppers, cut into ¼” strips
Heat oil in heavy pan. Brown beef on all sides, in batches. Transfer beef to bowl and set aside.
Decrease heat to medium, add onion and parsley, cook until onion golden, 10 min. Stir in garlic, bay leaves, cloves, cinnamon, allspice.
Return beef to pan with onion mixture. Add red wine and bring to boil, scraping up any browned bits. Simmer 15 min. Add beef stock and simmer 10 min. Add tomatoes with juices. Add olives, rosemary. Reduce heat to low, cover and cook beef until tender, stirring occasionally, 1 ½ hrs. Add bell peppers, cover and cook until tender, 15min. Season to taste with salt, pepper.
Serve over rice, couscous or polenta (polenta is excellent!)
We like this over tortellini but works with any kind of pasta.
- 2 jars (6 oz. each) marinated artichoke hearts in oil
- ¼ cup olive oil
- 2 cups chopped onions
- 2 T. minced garlic
- ½ t. dried oregano
- ½ t. dried basil
- 1 T. coarsely ground pepper
- ½ t. salt
- Pinch of dried pepper flakes
- 1 can (28 oz.) plum tomatoes, with their juice
- ¼ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh Italian parsley
Drain the artichoke hearts, reserving the marinade
Heat the olive oil in a large saucepan. Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade. Sauté over medium-low heat until the onions and garlic are soft and translucent, 10 minutes.
Add the tomatoes and simmer for 30 minutes
Add the artichoke hearts, Parmesan, and parsley. Stir gently, and simmer another 5 minutes
6 portions; enough for 1 lb. pasta
(we usually skip the rosemary oil… but i’m sure it’s good)
For Rosemary oil:
- 1/3 cup olive oil
- 2 T. finely chopped rosemary
- 2 cloves garlic, sliced.
Warm simmer these ingredients in small saucepan, approx. 5 minute
- 2 cups cannellini beans/navy beans or mix
- 2 T. olive oil
- 1 T. fresh rosemary or 2 tsp. dried
- 1 onion, finely diced
- 2 carrots, finely diced
- 1 celery stalk, finely diced
- 5 garlic cloves, sliced
- 1/3 cup parsley
- 1 c. diced tomatoes with juice
- salt, pepper
- 1 c. small dried pasta
- parmesan cheese
1. Heat oil, 1 T. rosemary in soup pot. Add onion, carrot, celery. Saute for 10 minutes. Add garlic, parsley, simmer. Add beans, tomatoes., 3 quarts water, boil, then simmer approx. 1 hour. Add 2 tsp. salt, simmer 30 minutes longer.
2. . Puree the soup
3. Cook pasta, strain rosemary oil.
4. Soup into bowls, add pasta to each, drizzle with rosemary oil, sprinkle with parmesan, serve.
This is so good. As with most pasta sauces, save a little bit of the cooking liquid after draining the pasta and throw it all in the mix.
- 12 oz. Linguine
- 3 T. butter
- 5 T. olive oil
- 6 large garlic cloves, minced
- 3 10 oz. Minced clams, drained, juices reserved
- 1/3 cup dry white wine
- 1 large carrot, coarsely chopped
- 2 T. fresh oregano or 1 ½ t. dried
- ½ cup chopped fresh parsley
- salt and pepper
Cool linguine pasta until al dente. Melt butter with oil in large skillet over low heat. Add garlic until fragrant, approximately 1 minute. Add juices reserved from clams, wine, carrot and oregano. Increase heat to high and boil until reduced to 1 ½ cups, about 12 minutes. Stir in clams and all but 1 T. of parsley. Simmer until just heated through, 1 minute. Season sauce with salt and pepper.
Drain linguine well; add to skillet of hot clam sauce. Gently toss to blend. Transfer pasta to large serving platter and garnish with reserved 1 T. fresh parsley. Serve immediately.
Bon Appetit – July, 2001
Pesto-like flavorful sauce. Good on grilled shrimp or other seafood.
- 2 heads of garlic, top ¼ inch of each cut off and discarded
- 1 t. plus 2/3 cup olive oil
- 1 cup coarsely chopped fresh parsley
- 4 anchovy fillets, rinsed (or squeeze of anchovy paste)
- 2 T. drained capers
- 2 T. coarsely chopped fresh basil
- 1 T. grated lemon peel
Preheat oven to 375º. Place heads of garlic in small glass baking dish. Drizzle with 1 t. oil. Cover baking dish with foil. Roast until garlic is tender, about an hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork.
Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)
Makes about 1 cup.