Lentil Bolognese

with Pappardelle Pasta

Servings 4

Ingredients

1 tablespoon olive oil

1/2 red onion- small dice

3 garlic cloves  minced

1 large carrot, small dice

1 cup mushrooms, finely chopped

Cooked lentils ( see note below using 1 cup dried lentils)

1 24 oz jar tomato sauce, or preferably your own home made

Dried pappardelle pasta

fresh basil

Salt and Pepper to taste

Method:

-In a large saucepan on medium heat, add olive oil, than sauce the diced onions for about 3 minutes; stir in the minced garlic

-Add the diced carrots to the onion mixture and sauce for about 4-5 minutes, stirring often

-Add the chopped mushrooms with a pinch of salt and cook about 4 more minutes.

-Add the tomato sauce and the cooked lentils and simmer for about 5 minutes.

Chef's notes:

 I use Red Lentils, but any lentil- green, yellow can be used

 

To cook the lentils: ( 1 cup dried Lentils) Bring 3 cups of water with with about 1 teaspoon of salt. Rinse the lentils, stir; reduce the heat to low and simmer until the lentils, texture is almost Al Dente, not too soft or mushy. 

To serve: -Cook the pappardelle pasta in salted water, until it is Al Dente- Plate the pasta , top with the sauce, and fresh basil.

Optional garnishes: Parmesan cheese, or Burrata (creamy mozzarella)

Enjoy

Savory Apple Baked Stuffed Pork Chops

Servings: 6

Ingredients:

6 (7-ounce) bone in pork shops, around 1 1/2" thick

1 tablespoon olive oil

3 cups bread, cut into small cubes (French or Italian)

1 cup apple, peeled, small dice cubes ( Granny Smith)

1 cups mushrooms, minced

3 ounces goat cheese ( or cream cheese)

1 tablespoon butter

2 tablespoons, minced parsley

1 tablespoon onion, minced

1 tablespoon sage, minced (or 1 teaspoon ground sage)

salat and pepper to taste

Method

Preheat oven to 350 degrees

-Heat a skillet (medium heat) Melt 1 tablespoon butter- then add the diced apples, bread cubes, minced mushroom, onions, sage and parsley and sauté for about 5 minutes, until the apples are softened and onions are translucent. 

 Remove the pan and transfer the apple stuffing to a bowl to cool- do not clean the pan- you will reuse it to sear the chops

-Salt and pepper both sides of the pork chops. Cut a 2-inch slit in side of pork to create a deep pocket- the slit will only be 2 inches at the incision, but the inside of the chop you will create large pocket to accommodate the stuffing and the goat cheese

-Divide the goat cheese ( you can use cream cheese if you like- room temperature), but goat cheese is better) between all the pork chops, stuffing it all the way to the back of the chop

-Now divide the stuffing equally between the chops

-Add 1 tablespoon of olive oil to the reserved skillet - turn heat to high, and sear each chop until each side until golden brown.

-Transfer the pork chops to an oven safe baking dish, and cover with foil.  Bake 30 minutes, then remove the foil; continue to bake the chops, until they reach an internal temperature of 145 degrees.

-Allow the pork chops to rest for 10 minutes after removing them from the oven

 

Chickpea Brownie (no flour)

Ingredients

1 (14-ounce can of chickpeas, drained and rinsed

2 large eggs

1/3 cup unsweetened cocoa powder

2/3 cups sugar 

2 tablespoons of olive oil

1 teaspoon vanilla extract

2 teaspoons baking powder

1/4 teaspoon sea salt

1 teaspoon ground cinnamon 

1/2 cup semi-sweet chocolate chips

Method:

Oven: 350 degrees

 Lightly oil an 8" x 8" baking dish and line with parchment paper

-In a blender, or food processor, add all the ingredients, except the chocolate chips, and blend until completely smooth

-Add the chocolate chips to the batter and gently fold them in

-Pour the batter into the prepared pan, and smooth the top with a spatula 

-Bake on the center rack of the preheated oven and bake for 24 to 28 minutes, until the center and sides feel firm.

-Place on a cooling rack for 1 hour, then transfer the brownies to a cutting board.  Using a sharp knife cut the brownies into square.

 

Chicken Vesuvio

Yield: 4 servings

Crockpot Method

8 chicken thighs bone-in, skin-on (Optional- Boneless Skinless)

3 tablespoons of olive oil (to brown the chicken)

Salt & pepper to taste

3 pounds potatoes (your choice), cut into 2" chunks

1 jar 3.5 ounce capers, undrained

3 large shallots ( or onion) peeled and minced

2 cups frozen peas (or canned artichoke hearts)

3/4 cup white wine

2 cups chicken broth

3 tablespoons butter

2 teaspoons, each dried thyme and oregano

1 tablespoon fresh lemon juice

Method: 

-Season the chicken thighs on both sides with salt and pepper to taste

-In a large skillet over medium /high heat,  brown the chicken thighs on both sides, four at a time

- Spray a 7 Quart Crockpot with Non stick spray) then Place four chicken thighs in the bottom of the slow cooker 

-Season the potatoes with salt and pepper, than cover the four thighs with half of the potatoes

-Top the potatoes with remaining browned chicken thighs, and top with the remaining potatoes

-Add the undrained capers over the potatoes and top evenly with the minced shallots or onions

-Add the wine to the skillet and over medium heat, stir in the chicken broth making sure to scrape up- the browned bits from the bottom of the pan - then stir in the thyme, oregano and butter until melted

-Pour the pan sauce over the chicken and potatoes in the slow cooker

-Cover and cook on LOW for 7 to 8 hours- durning the last hour  add the frozen peas.

-Before serving add the fresh lemon juice and stir

Chef's Note: I prefer using chicken thighs that are boneless and skinless- healthier 

Fig and Amaretto Ice Cream (No-Churn)

Ingredients

1 pound ripe figs (you can also use Organic Sun-dries Figs figs.)

2 Tablespoons light brown sugar

1 tablespoon fresh lemon juice

1/4 teaspoons cinnamon

4 tablespoons amaretto liqueur (Optional) You can used 1 tablespoons of Almond Extract

1 (14-ounce) can sweetened condensed milk

1 pint of heavy cream, chilled

2 tablespoons confectioners" sugar

1 teaspoon vanilla extract

Method

-Place a metal loaf pan into the freezer to chill

-Removed the tips of the figs and dice the figs; and than combine the figs, brown sugar and lemon juice in a heavy-bottomed saucepan and stir to dissolve the sugar.

-Set the saucepan over medium heat and using a potato masher, mash the fruit little as it heats up-bring to a boil, lower heat and simmer the figs for a few minutes to softened them up

-Transfer the fig mixture to a bowl, stir in the cinnamon and amaretto (if you are not using the amaretto, add the Almond extract.) Let cool for about 30 minutes to room temperature, then whisk in the condensed milk.

-Whip the chilled heavy cream with the confectioner's sugar and vanilla extract to stiff peaks.

-Gently fold the whipped cream into the fig mixture; using a spatula pour the combined mixture into the chilled loaf pan, smooth the top. Cover tightly with plastic wrap and place into your freezer overnight

 

Limoncello Olive Oil Cake

Ingredients

1 1/3 cups extra-virgin Olive oil

3 large eggs

1 1/4 cups whole milk

1 1/2 tablespoons grated lemon zest

1/4 cup freshly squeezed lemon juice

1/4 cup Limoncello- plus 2 tablespoons for glazing

2 teaspoons lemon extract

1 3/4 cup granulated sugar

2 cups + 2tablespoons all-purpose flour

1 1/2 teaspoons kosher salt

1/2 teaspoons baking soda

1/2 teaspoons baking powder

Confectioners sugar for dusting (optional)

Method:

-Preheat oven to 325 degrees, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment  paper and sides of the pan very well with cooking spray; set aside.

-In a large electric mixer's bowl, combine the olive oil, and eggs, whisk to emulsify and incorporate.

-Add the milk, lemon zest, lemon juice, Limoncello and lemon extract and whisk to completely combine

-Then add the sugar and whisk briskly to combine

-In a separate bowl, mix the flour, salt, baking powder and baking soda, then add the flour to the wet ingredients, in three turns until totally combine; don't over-mix- the batter will be on the thin side.

-Pour the batter into the prepared Springform Pan, than place on a baking sheet, to avoid a leaky springform pan- 

-Bake for about 68-75 minutes, checking after 60 minutes; when the cake is done, it will have a golden browned and domed in the center and using a toothpick insert in the center, it should come out clean or with a few moist crumbs

-Place the cake on a rack and let cool for about 1 hour; then release the sides, and let the cake completely cool.

-This is optional, when the cake is still warm, brush it with the 2 tablespoons of Limoncello

Chefs Note: Serve this wonderful cake with your choice- Ice cream,  whipped cream, fresh fruits, fruits sauces- I served it with an Amaretto and Fig Ice Cream- this is no churn recipe- will post on this blog

 

Italian Wedding Soup

Yield: 6 (2) cup servings

Ingredients

For Meatballs:

1 tablespoon olive oil

1/2 # ground beef (80%lean)

1/2 # ground pork

1 large egg, beaten

1/2 cup Italian breadcrumbs

1/4 cup Parmesan Cheese, finely grated

3 cloves garlic, finely diced

1/3 cup fresh, roughly chopped

Salt and Freshly Ground Black Pepper 

-In a large bowl, combine all the meatball ingredients, and using your Hands mix to combine, but don't overwork the meat.

-Roll the meat into 1-inch balls ( you could yield about 30 plus)

-Heat the olive oil in a large soup pot or dutch over over medium heat.

-Brown the meatballs in batches - the meatballs will finish cooking in the soup. Remove the meatballs and set aside

Making the Soup

Ingredients:

1 1/2 cup carrots, diced

1 1/2 cup yellow onion, diced

1 cup celery, diced

1 tablespoon of minced garlic

9 cups Chicken Broth (homemade or store bought)

2 teaspoon Italian seasoning (store bought or make your own)

Salt/Pepper

3/4 cup dry Acini De Pepe Pasta ( you can also use Orzo)

8 ounce fresh baby spinach

Stove Top Method

-Using the same soup pot you cooked the meatballs in, add the diced onions, celery and carrots and sauté for about 5 minutes, until softened

-Add the minced garlic, and sauté for about a minute

-Add the chicken stock, Italian seasoning and salt and ground fresh black pepper.

-Bring the mixture to a boil, then reduce the heat to medium; add the meatballs and pasta, and bring to a boil again, lower the heat and let simmer for10-15 minutes.

-Stir in the spinach, and cook until the spinach is wilted- simmer, for about 5-10 minutes more

If you are going to freeze small batches of the soup, divide the soup between 6 (2-cup) containers, and let cool completely- than place a piece of plastic on the surface of the soup, cover the container, and put in the freezer