Archive for December 2009




Spinach-Stuffed Portebello Mushrooms

4 medium Portebello mushrooms

1 lb. spinach (washed)

1/2 cup finely diced sweet onions

5 cloves garlic minced

4 oz. goat cheese

4 T grated Parmigiano Reggiano cheese

4 T olive oil

Salt and pepper

Saute onions and garlic for 3 minutes or until soft.

Add spinach and salt and pepper to taste, and cook until wilted.

Set aside and cool.

Clean mushrooms, then set in baking dish.

Thoroughly mix cooled spinach and goat cheese.

Spoon evenly into mushroom caps.

Sprinkle with Parmigiano Reggiano cheese.

Bake at 350 degrees for 20 minutes.

Serves 4 as a side dish.

Advertisements

Add a comment December 28, 2009

Passatelli (or, as we called them, pasta tai): Italian Lemon Noodle Soup

Marches region of Italy

Where all those Marchegians come from.

This is a very tasty Marchegian dish.  The Marches live on the eastern side of central Italy, between the Adriatic Sea and the high Apennine mountains.  Marches are known for their simple, but unique and tasty cuisine; however, they have been known to add rabbit, squirrel, and other little critters to their Polentas, so you would be well advised to hide your cats (i.e., Polenta Gatta) whenever a Marche is around. 

As a child, my husband would visit the Marchegian Club in New Britain, Connecticut since two of his uncles were born in that region of Italy.  There the Marchegians would feature a serving of Passatelli (or what they would colloquially call pasta tai) with the meals served at weddings, get togethers, and other family gatherings.   Mary Bessoni of the Bessoni Brothers, a construction firm located in New Britain, and Barbara Armentano, my husband’s cousin, were kind enough to give my husband this recipe.  It is truly a family heirloom.

Passatelli is a peppery lemon soup of noodles made from bread crumbs.  My husband’s mother used to make it, and he always asks me at Thanksgiving and Christmas time to make it.  The noodles are surprising tasty:  in fact, my husband eats them raw as soon as I make them, because he loves their taste so much.

4 to 6 cups Italian bread crumbs

Zest of 8 lemons

6 T grated cheese

1 T salt

2 T pepper

7  jumbo eggs

Put bread crumbs in large bowl.  Add grated cheese, salt and pepper.  Mix all above ingredients together with hands.  Add eggs one at a time and mix thoroughly each time until you can feel the mixture sticking together without being sticky.  Shape into baseballs and grind noodles about 3 inches long.  Separate noodles on wax paper and let set 2 hours before adding them to chicken soup.  Cook 1/2 hour or until tender.

18 comments December 28, 2009

Super Simple Scrumptious Salmon Recipe

1 lb. salmon fillet cut in 2″ pieces

3 Yukon Gold potatoes shredded

2 T butter

2 T olive oil

salt and pepper to taste

Squeeze water out of shredded potatoes in tea towel.  Add to bowl.  Season with salt and pepper to taste.

Heat olive oil and butter until foaming in an oven-proof skillet.

Pat 3 to 4 T of shredded potatoes on top of flesh side of salmon.

Place in frying pan potato side down.  Cook 5 to 6 minutes or until potatoes are golden brown.

Flip salmon pieces, and place in oven at 350 degrees for 10 minutes or until done.

Serves 4

Add a comment December 27, 2009

Healthy Chicken Chili

1.5 lb. boneless chicken breast cut into small cubes

1 28 oz. can fire-roasted organic tomatoes

1 medium red pepper diced

1 medium green pepper diced

1 medium onion diced

3 stalks of celery diced

4 to 5 cloves garlic minced

2 T chili powder

1 T cumin

1 t cajun seasoning

1 T dry oregano

1 T paprika

4 T olive oil

4 12″ flour tortillas

4 cups shredded iceberg lettuce

1 cup shredded sharp cheddar cheese

Saute chicken in olive oil for 5 minutes.

Add seasonings and vegetables.  Saute 4 minutes or until vegetables are partially cooked.

Add tomatoes and simmer for 45 minutes.

Microwave tortillas for 30 second.  Form over inverted aluminum pie pan to form bowl.  Bake at 350 degrees for 8 to 10 minutes or until golden brown.  Cool shells.

To serve, place shredded lettuce in bottom of tortillas, fill with chili mixture, top with cheddar cheese.

2 comments December 27, 2009

Intense Flavors

Intense Flavors

Blogroll

Carole’s Recipes

Archives

RSS Connecticut Politics

RSS Barefoot Accountant

RSS The Barefoot Accountant