Lentil Soup & Veggie Sandwiches

April 24, 2013Leave a comment

Easy, Healthy and Delicious Lentil Soup

2 T. olive oil
1 onion, chopped
3 cloves garlic, chopped
2 carrots, chopped
2 stalks celery, chopped
1 can crushed tomatoes
2 cups lentils, soaked (30 mins), rinsed and drained
Salt and pepper to taste
¾ cup white wine
2 bay leaves
6 – 8 cups of chicken broth
Optional Garnish: fresh cilantro & sour cream
In large stockpot, sauté onions, garlic, carrots, celery for 6 – 8 mins. Add crushed tomatoes and wine, simmer for 2 – 3 mins. Add chicken broth. Bring to boil, add lentils and simmer (covered) for approximately 1 hour or until lentils are done.
Garnish with cilantro and a dollop of sour cream.

Veggie Sandwich
Slice grinder roll ¾ open. Add provolone cheese on each side. Broil until melted. Add sliced tomato and sliced avocado, broil 1 – 2 mins. Finish with salt and pepper, a small amount of Italian dressing and lettuce.
Optional: Add Feta cheese along with tomato and avocado.

Stuffed Pasta Shells

April 24, 2013May 3, 2015Leave a comment

Stuffed Pasta Shells

For a quick yummy dish try this recipe. Instead of making ravioli dough, stuff large pasta shells, add sauce and bake in oven for 30 -40 mins. Also, this particular sauce recipe only needs to cook for about 45 mins.

My New Cheese Filling

1 lb Ricotta
¼ c Grated Parmesan
¼ c Grated Gruyere
¼ c Grated Fontina
¼ c Grated Asiago
2 Eggs – beaten
¼ – ½ c Ritz (or any other) Crackers, smashed
1 t Dried Parsley
Salt & Pepper

Spoon onto pasta sheets for ravioli or into large cooked shells.

Elisabetta’s Tomato Sauce
– two big cans of whole peeled tomatoes (Trader Joe’s) – put them in the blender and make a puree
– 1 onion
– 3/4 cloves of garlic
– a couple of spoonfuls of chopped italian parsley
– extra virgin olive oil (about 6/7 table spoons)
– grated parmesan cheese
– salt and pepper
Sautee the chopped onion and garlic in the olive oil, add the tomatoes, salt and pepper. Cook for 10 -15 minutes on medium heat, stirring often. Cover and reduce the heat to low. Cook for 1 -2 hours.
Et voila’. Serve with grated parmesan cheese, not too much, and chopped parsley.

Enchiladas

April 24, 2013May 3, 2015Leave a comment

Kale

April 24, 2013April 24, 2013Leave a comment

There are SO many great uses for Kale. I personally grow it in the backyard so I have an abundance of it all the time, unless my daughter comes home and snips a few leaves 🙂

Kale is not only extremely nutritious, but it also is a great addition to salads, smoothies and as a healthy alternative to chips.

Kale Chips are extremely easy to make and are customizable depending on your taste buds.

Here is my base recipe and it can be altered to fit your needs. I suggest adding anything from cumin to parmesan cheese for a kick.

Kale Chips

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Directions
Preheat the oven to 275 degrees F.

Remove the ribs (the center) from the kale and cut into 2 inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Set the timer for 10 minutes and flip the leaves to cook for another 10 minutes. Depending on your preference you can cook them longer if you want an added crunch.

Enjoy!

Caprese

April 19, 2013May 3, 2015Leave a comment

I don’t know about you, but I love a great Caprese!

With my Italian background, I am always on the hunt for the best cheese, olive oil and balsamic vinegar combination. With the assistance of a few resteraunt taste tests, I think I have mastered the perfect Caprese.

The secret ingredient is Burrata Cheese, a creamy cow’s milk cheese that can be found at most grocery stores. I usually pick mine up from Trader Joe’s but I have seen it at other grocery stores as well.

Angie’s Caprese