Lentil Soup

Lentil Soup

2-3 T Olive Oil

1 Medium onion chopped

2 Carrots peeled and chopped

2 celery stalks, chopped

2 garlic cloves, chopped

Salt and pepper

1 (14 1/2-ounce) can diced tomatoes

1 pound lentils

12 cups low-salt chicken broth

4 thyme sprigs

2/3 cup dried elbow pasta

1 cup Grated Romano or Parmesan

Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, 6 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate, stirring occasionally, about 8 minutes. Add the lentils and stir. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still al dente, about 7-8 minutes. Season with salt and pepper, to taste. Sprinkle with the Parmesan.

There are several variations i use in the recipe.

you can leave out the pasta.

You can add some italian sausage.

use tomato paste instead of diced tomatoes.

you could add some small diced potatoes.

Fish Chowder

I think this was my Auntie Glo's recipe.. It is really good if you like fish chowder. You could also use any white flaky fish. You could also omit the chili powder and use cayenne pepper for a littl spice or a combination of both...

Fish Chowder

1 stick of butter

1 large onion chopped

4 potatoes peeled and diced

2 cups of water

3 cups of milk

1 cup of light cream

1 1/2 lbs of haddock

Salt and pepper

1 T celery salt

1 T onion salt

1 T chili powder

Melt butter and saute' onion until translucent. Do not get any color on the onions. Add potatoes and cover with the 2 cups of water and simmer until the potatoes are almost done 10 minutes or so. Add the fish and cook another 10 minutes, then add all the spices. Add the milk and cream heat it but do not boil it. Taste for additional seasoning...Then......Eat....Yum!!!

Cabbage and Bows

Cabbage and Bows

1 lb of Bow tie pasta

5 onions sliced

1 medium cabbage shredded

2 garlic cloves diced

1/4 cup of extra virgin olive oil

2-3 T butter

salt and pepper to taste

Cook pasta according to package.

Melt butter and oil in large saute pan. Add onion and cabbage to pan and saute about 5 minutes. Add garlic and continue to stir for another 5-10 minutes. Add to pasta. Season as needed

Ricotta Red Pepper Pasta

Ricotta Red Pepper Pasta

1 lb Penne or other tubular pasta

1 jar (7 oz.) roasted red peppers drained

1 15 ounce container of Ricotta cheese

Chopped fresh parsley 2-3 T

Salt and pepper to taste

1 garlic clove minced

1 T grated lemon peel (yellow part only)

Cook pasta al dente'-do not make mushy pasta-blech

Combine red peppers and 1/2 cup of cheese in blender or food processor puree until smooth. Put in large bowl and add the rest of the ingredients and mix well. Add the pasta and mix again. Take for extra seasoning. Add as needed

Pastiera

This is a recipe my Auntie Lorraine brings to every gathering. It is great for an appetizer!! I even like it for breakfast or dinner with a garden salad..

1 lb of orzo

6 eggs beaten

1 cup of grated Romano cheese

1 lb Muenster cheese cut into small pieces

1 lb Ricotta chese

1/2 stick of Pepperoni cut into small pieces (this can be omitted)

salt and pepper to taste. Go easy on the salt as pepperoni can be very salty.

Cook the Orzo according to the directions on the box. Drain and add to a large mixing bowl, add the rest of the ingredients and mix well.

Spray 9 x 12 pan with oil spray. Bake at 350 for 30-40 minutes until set. Let cool and cut into pieces. I always serve it at room temperature.

Bolognese Sauce

1lb ground beef, turkey or chicken

1 small onion chopped fine

2 celery stalks chopped fine

2 carrots chopped fine

1 can 280z crushed tomatoes

1 c beef broth or chicken if you use chicken or turkey

1 t basil and 1 t thyme (always use fresh if you can)

1 pound of spaghetti

Cook meat in a pan with some olive oil on medium heat for about 3 minutes. Add celery, carrot and onion and saute for about 5 minutes. Drain off excess fat.

Stir in tomatoes, broth, basil, and thyme and 3/4 cup of water. Bring to to a boil, reduce heat and simmer uncovered for about 20-30 minutes or until all the flavors marry together.

Cook pasta and toss together!!!!

Giambotta

Another Doreen Special

Giambotta

1/4 olive oil

1 onion chopped

2 cloves of garlic minced

4 Italian peppers~also called cubanelle's the long light green ones

1 small can of tomato paste

2 zucchini cubed

2 celery stalks sliced

4 potatoes cubed

1/2 lb string beans diced

salt and pepper

fresh basil

Add olive oil to large soup pot add onion, garlic and peppers. Saute for about 5 minutes. Add tomato paste and saute for another 3 minutes. Then add all the veggies and cover with water or chicken broth and cook slowly until the veggies are done. Add some basil and serve with grated romano cheese and serve with some crusty bread!!!!