Chicken, cherry tomatoes and arugula in Vodka Sauce

This is a Lidia recipe. I've been fortunate to get to eat at one of her restaurants (Pittsburgh) and I made it mine by adding some chicken to it for protein.  We ,as in hubby and I, eat too much pasta (He's so Italian) so I must get a protein in with some of our meals.  A good choice is chicken or shrimp. Today it'll be some good healthy chicken.

By the way this is a first time using Arugula in a recipe.  I usually use spinach....

• 1 pound pasta 
• 1 lb. chicken tenders or chicken cut into small pieces (optional)
• 3 cups cherry tomatoes (about 1 pound), rinsed
• 1/4 cup olive oil
• 4 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1/2 pound arugula 
• 1/2 cup Pecorino Romano
• salt

1. 
   
   Meanwhile, bring a large pot of water to boil. Sprinkle in a few tablespoons of salt. When boiling, add the pasta and cook according to the direction on the box. With about six minutes left in the time, add the arugula to the pot. Reserve half a cup of pasta water, and drain the pasta and arugula. 
2. 
   
   Turn the skillet with the tomatoes back to medium high, and then toss in the pasta and arugula. Stir together, and cook for a minute or so, adding some of the reserved pasta water if it is too dry. Season with extra salt and freshly grated cheese.

Mom called them "GREENS"

I remember as a young girl Mom getting all her "greens" together to make this meal.

My brother and she loved it! Not me though.

.I just couldn't get into it and never ate them, EVER so now I am attempting to get myself into making it and will share my thoughts of it now that I am a grown up! 

Today I'll post the recipe as Mom had it written down and as I look at it I think I'll substitute a nice piece of ham cut up in little pieces but here is Mom's recipe. I'll post pictures as soon as I make this delectable delight!!!!!


 

6 to 8 cloves garlic
1 bunch Swiss chard or 2 pkgs. fresh spinach
3 bunches Escarole
6 ham hocks
1 head Savoy Cabbage
1 can Navy(White Beans) drained
1 tsp.salt
1 tsp. pepper

Rinse off ham hocks and cover in large pot with cold water..
Put heat on low and simmer slowly with lid on.
Add chopped garlic, salt and pepper
Cook slowly for 1 hour, take out ham hocks, clean off fat and break ham into small pieces. Return to broth
In a separate pot, cook washed swiss chard or spinach ...Drain and add to broth..Do the same with escarole and savoy cabbage, breaking up into small pieces before cooking..Make sure to drain all veggies before adding to ham broth..

After cooking for a few minutes add drained beans.  Season to taste.  Makes 5 or 6
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My recipe:

2 large cans chicken broth
4 tablespoons olive oil
2 cloves garlic(minced)
1 bag spinach
1 small head savoy cabbage shredded
1 bunch escarole
2 cans cannelloni beans(rinsed)
1 slice ham cut in small pieces

This picture is before the spinach and escarole were added.

Saute garlic in olive oil slowly, add greens, slowly add broth and beans. If you like it thick add less broth.   Pecorino Romano 
cheese to garnish..


Happy Cooking!

From my kitchen to yours,

6/15/11
9/18/18

Basic Red Sauce

I make a basic red sauce and have been using this recipe forever..Mom's sauce always started with ground meat.. Dad  liked a thicker meatier sauce.  Mine starts with pieces of pork( I think pork sweetens the sauce and makes it more flavorful) and meatballs..Here is my basic sauce recipe:

2 lb. or more pork chops, pork butt or country style spare ribs(boneless)
4 tablespoons olive or canola oil
2  or 3 cans(28 oz.)crushed tomatoes or tomato puree(depends on how much meat you are using)
1  15 oz. can tomato sauce(optional)
1 small can tomato paste (3 cans water)
1 tsp.dried basil or 3 leaves fresh basil
1/2 to 3/4  tsp. salt
1/2 tsp. pepper
3 to 4 cloves minced garlic
1 tsp. onion powder
1 1/2 lb. meatballs (check out meatball recipe on blog)optional

In a large pot put 4 tablespoons olive or canola oil..Saute pork pieces, salt and pepper until browned.  Add tomato paste and water, add minced garlic, basil and onion powder. ..Simmer until bubbly..Add crushed tomatoes or puree..On medium heat cook sauce stirring frequently..Sauce will start to bubble..Lower heat ..Add meatballs(check out meatball recipe on blog)..Cover slightly..Cook about 3 hours.. Note:  Add tomato sauce to recipe if you are adding meatballs or add another large can crushed tomatoes or puree.

From my kitchen to yours,

8/16/11 original

Breakfast with the Grandchildren: Waffles with strawberries,bananas and whipped cream!!!!

As you get to know me a little more you will see family means so very much to me.  I was around my grandparents a lot growing up and my children were too.  Of course times have changed and children grow up, go to college or get a job a great distance from where they were raised so my hubby and I did something very different we picked up all we had and moved closer to them so we could enjoy more time with our grandchildren. Below is one of those times.  Happy times!

It was as good as it looks!

..

Lots of energy for the pool!!

Yes whipped cream!  Last night two of our grandchildren slept over ..

We love when the grandchildren sleep over and we try to make it two at a time because they like to make or bake something while they are here...

It was very hot here and I figured we'd do an early breakfast and then go swimming.  They were ok with that. I told them when we make something new it takes time, so they agreed this was not the day or time so we made homemade waffles topped with the above..

So what if it was a dessert for breakfast! They were at Grammy's house!.

Basic waffles using my waffle maker.

From our happy house to yours,

Sauteed Vegetables with Cheese Tortellini/ Serve warm or chilled!!!

I decided lunch was going to be quick and easy.. Had everything available in frig., pantry or in the garden so I put this together quickly.  It was delicious and healthy too!   Happy easy cooking!   Note:  This salad can be served warm or chilled. It was wonderful both ways!! I tried it after refrigerating it and Delish!!!


1 14. 5 oz can diced petite tomatoes
1/2 cup chopped basil
1/2 cup chopped flat leaf parsley
1/2 tsp. thyme(optional)
2 scallions sliced(green included)
2 cloves garlic (minced)
1/2 cup sliced zucchini(removed seeds)
2 carrots (thinly sliced)
1/4 cup olive oil
salt and pepper to taste
1 16 oz. package frozen cheese tortellini(rinsed under cold water and drained)
grated Italian cheese (optional)

Delicious and easy to make!

Zucchini is added at the very end. so it is just tender and not overcooked.

Top with a little grated Italian Cheese if desired!

In a large skillet saute in olive oil, onion, parsley, basil, carrots until slightly tender, add garlic and tomatoes. . Cook on medium heat for about 15  minutes. Add Zucchini and cook 5 minutes more. While vegetables are cooking rinse tortellini with cold water..Drain.  Add to sauteed vegetables and cook a bit longer to warm tortellini..Top with a little grated cheese if desired..A 30 minute meal!

From my kitchen to yours,

7/30/11