Smothered Chicken and Barley

  • 1 t. cumin
  • ¾ t. chili powder
  • ½ t. salt
  • ½ t. cinnamon
  • ½ t. mint
  • 1/8 t. garlic powder
  • 1/8 t. ground red pepper
  • 6 chicken thighs
  • ½ t. vegetable oil
  • 1 ½ cup chopped onion
  • 1 ½ cup chopped red pepper
  • 1 T. soy
  • 3 ½ cups chicken broth
  • 1 ¼ cup barley
  • 1 can tomatoes, drained and diced
  • 6 T. green onion

Coat chicken thighs with spices and brown in oil.  Take chicken out of pan and saute onion and peppers until soft.  Put chicken back in pan, add soy, chicken broth, barley and tomatoes.  Bring to a boil and simmer for 55 minutes.  Stir in green onions when finished.

Shrimp Creole

Linda Holzheimer

  • ½ cup chopped onion
  • ½ cup chopped celery
  • 1 clove garlic, minced
  • 1 lb. can tomatoes
  • 1 8 oz. can tomato sauce
  • 1 ½ t. salt
  • 1 t. sugar
  • ½ – 1 t. chili powder
  • 1 T. Worchester sauce
  • dash tobasco
  • 1 t. cornstarch
  • 2 t. cold water
  • ¾ lb. shrimp
  • ½ cup chopped green pepper

Cook onion, celery, garlic in hot oil until tender.  Add tomatoes, tomato sauce and seasonings.  Simmer uncovered for 45 minutes.  Mix cornstarch with water, stir into sauce.  Cook and stir until thickened.  Add shrimp and green pepper.  Cover and simmer until done.

Grilled Salmon with Tomato and Olive Salsa

  • 1 ½ cups diced seeded plum tomatoes (about 10 oz.)
  • 6 T. olive oil
  • 12 Kalamata olives or other brine cured black olives, pitted, chopped
  • ¼ cup chopped fresh basil
  • 2 T. drained capers
  • 2 large garlic cloves, minced
  • 1 shallot, finely choppted

6 6oz. salmon fillets

Combine tomatoes, 4 T. oil, olives, basil, capers, garlic, and shallot in medium bowl; season with salt and pepper.  Refrigerate at least 15 minutes and up to 2 hours.

Prepare barbecue (medium heat).  Brush salmon with remaining 2 T. oil;  sprinkle with salt.  Grill salmon until just opaque in center, about 4 minutes per side.  Transfer salmon to plates and top with salsa.

Wine Braised Beef

Bon Appetit

6 servings

  • 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!)

Skillet Sausage and Peppers

  • 2 T. oil
  • 1 ½ lb. mild Italian sausage
  • 1 large green pepper, seeded and chopped
  • 1 (28 oz.) can whole Italian tomatoes
  • 1 medium yellow onion
  • ½ cup red wine

Heat oil in large skillet (medium high heat).  Add sausage and brown 15 minutes.  Drain excess oil.  Add green pepper, tomatoes, onion, and wine;  simmer over low heat, stirring occasionally, 30 minutes.  Serve over hot noodles.

Makes 4 – 6 servings.

Pot Roast Pasta

The New Basics

  • 3 T. olive oil
  • 2 lbs. beef bottom round roast (any kind of pot roast is fine)
  • 1 ½ cups chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 4 cloves garlic, slivered, plus 1 T. minced garlic
  • 1 cup beef broth
  • 1 can (28 oz.) plum tomatoes, drained
  • 3 T. tomato paste
  • 1 t. freshly ground black pepper
  • ½ t. salt
  • ½ t. dried thyme leaves
  • 1 bay leaf
  • ½ cup dry red wine
  • ¼ cup chopped fresh Italian parsley

Heat the oil in a dutch oven over medium-low heat.  Add the pot roast and brown on all sides.  Remove the meat from the pan, and set aside.

Add the onions, carrots, celery, and slivered garlic and sauté until soft, 10 minutes.  Remove the vegetables and set aside.

Set a rack in the bottom of the pot and place the roast on top.  Pour the stock into the pot.  Bring it to a boil, reduce the heat, cover, and simmer for 1 hour.

Preheat the oven to 350.

Remove the roast and the rack from the dutch oven, and cut the meat into ¼ inch thick slices (they will be quite rare).  Return the slices to the pot, layering them evenly.

Crush the plum tomatoes slightly, and add them to the pot along with the tomato paste, the 1 t. minced garlic, pepper, salt, thyme, bay leaf, red wine, and reserved vegetables.  Bring to a boil, transfer tot he oven, and bake, covered, until the meat falls apart, 1 ½ hours.

Remove the meat and bay leaf from the pot, allow to cool slightly.  Discard the bay leaf.  Shred the meat and return it to the pot.  Add the parsley, and heat through.

Serve over hot pasta. Makes 6 portions.

Pasta Sauce Raphael

New Basics

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

White Bean Soup with Pasta and Rosemary Oil

(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

For soup:

  • 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.

Lasagna

This is the lasagna my Mom has always made.  Of course it is the best.  I like it because it is dry… I don’t like soupy lasagna.

  • 1 lb. Italian sausage
  • 1 clove garlic
  • 1 T. basil
  • 1 ½ t. salt
  • 1 lb. can tomatoes
  • 2 6 oz. Cans tomato paste
  • 10 oz. Lasagna noodles
  • 3 cups Ricotta
  • ½ cup parmesan
  • 2 T. parsley flakes
  • 2 beaten eggs
  • 2 t. salt
  • ½ t. pepper
  • 1 lb. mozzarella, sliced very thin

Preheat oven to 375.  Brown meat slowly.  Add next 5 ingredients, simmer uncovered for 30 minutes, stirring.  Cook noodles in large amount of water according to package directions.  Drain and rinse noodles.  Combine rest of ingredients, except mozzarella.  Layer lasagna as follows:  Noodles,  ½ of cheese mixture, ½ of mozzarella and then ½ of sauce.  Repeat order for second layer.  Bake at 375 for 30 minutes and/or lasagna is bubbling, or 45 minutes if refrigerated.  Let stand for 10 minutes before serving

Mulligatawny Soup

8  servings

  • 2 T. butter (1/4 stick)
  • ½ cup chopped onion
  • 4 t. curry powder
  • 2 small green apples, peeled, cored and chopped
  • ½ cup diced carrot
  • ½ cup diced celery
  • ½ cup diced green pepper
  • 1/3 cup all purpose flour
  • 3 ½ cups chicken stock or canned low-salt broth
  • 1 16 oz. can diced tomatoes
  • 1/3 cup long-grain white rice
  • 2 t. fresh lemon juice1
  • 1 ½ t. sugar
  • 4 whole cloves
  • ½ cup whipping cream
  • 2 boneless, skinless chicken breast halves, diced
  • 3 T. chopped fresh parsley

Melt butter in heavy large saucepan over medium heat.  Add onion and curry and sauté until onion is tender, about 5 minutes.  Mix in apples, carrot, celery and bell pepper and sauté 5 minutes.  Mix in flour.  Stir 1 minute.  Gradually mix in stock, then tomatoes with their juices, rice, lemon juice, sugar and cloves.  Bring to boil, stirring frequently.  Reduce heat and simmer 15 minutes.  Add cream and chicken and simmer 10 minutes.  Ladle soup into bowls.  Sprinkle with parsley and serve.