Cappellini Pomodoro from my kitchen to yours,

Tonight’s pasta with diced tomato sauce.  4/1/2024

I sautéed a generous amount of  olive oil and (2) minced garlic on low heat in a medium pot until garlic was sizzling.  Watching not to burn garlic.

 I then added one(1 can) 15 oz. diced petite tomatoes with juice.

Simmer of low until juice starts to get slightly absorbed.

Add salt, pepper and basil while simmering.

Cook about 1/2 lb. Pasta  according to directions( reserve a little pasta water if you need to thin the pasta )then drain pasta and add to tomato sauce.  Garnish with pecorino!

Hi Everyone:  I'll be re-posting some of my very first blog post recipes this week.  Enjoy!

Updated photos 8/30/2023

Good Morning:). It's Wednesday and the skies are beautiful.  At the moment I see the sun perking through the trees . 

We will be seeing some family we haven't seen in years Sunday. 

  Hope your week is fantastic! I've been thinking of making some Cappellini  Pomodoro for sometime and I bought the cherry tomatoes yesterday so at the moment that's going to be dinner.

This is an easy recipe you may want to jot down. In a medium skillet on low heat place approx. 1/2 cup olive oil, approx. 3 cloves garlic sliced thin.

Saute slowly so as not to add burn for a few minutes or until you smell the aroma of garlic.  Add the halved tomatoes and sauté until they have softened.

In a separate pot boil approximately 3/4 lb. Cappellini pasta in salted water. Cook until tender. Drain reserving a slight amount of water. Set aside.

Finally Add cooked pasta to garlic tomato mixture some salt and pepper and grated cheese.  Toss and sprinkle with more pecorino romano cheese. 

Note:  add some pasta water if needed to thin.

 Yum!

A  note.  I couldn’t have said it better.  Thanx google!

***WHY THIS RECIPE WORKS

• Letting the tomato mixture sit briefly after seasoning allows salt to draw out moisture from the tomatoes to help build the sauce and allows the aromas of the garlic and basil to infuse the olive oil.
• Ripe summer tomatoes are the name of the game here: This pasta will only be as good as the tomatoes you use.

11/1/13

9/9/2018

Tuna boats

Lunch today was tuna boats .

An easy recipe that I’m sure avocado would have made those who enjoy it even better.  Unfortunately I do not like avocado but I have listed it in the ingredients. 

I am substituting green and black halved olives in this recipe for the Avocado.

This was so good and I served with some mini naan bread.  Enjoy!

• ***¼ avocado
• ***4 green olives
• 3 black olives
• 1 teaspoon minced garlic
• 2 teaspoons apple cider vinegar
• 1 tablespoon fresh lime juice
• ***1 tablespoon fresh cilantro, chopped
• Pinch black pepper
• Pinch sea salt
• ½ tablespoon water
• ***3 ounces chunk light tuna, canned in water(I used albacore white tuna in water)
• 8 grape tomatoes, quartered
• ¼ cup finely minced yellow onion
• ***½ cup instant brown rice or frozen, precooked, thawed brown rice***I substituted cooked barley because that was all I had.
• 4 outer romaine leaves or other greens

What to do: In a small food processor, puree avocado with garlic, vinegar, lime juice, cilantro, black pepper, sea salt, and water until smooth.

Toss with tuna, tomatoes, onion, and brown rice.

Fill romaine leaves or other greens with mixture, roll up, and enjoy.

Note:  ***my changes o this recipe

I did not use avocado 

I used cooked barley instead of rice 
I used albacore tuna in water and drained the tuna

 I added I/2  tsp. Parsley 

Olives instead of avocado 

Mama's Chicken Parmesean!

Today chicken Parmigian. 8/28/2023

Same recipe just new photos.  Will top with some mozzarella.

I will serve tonight with scalloped potatoes and not sure of our side.  Probably a small salad.  Ummm

Golden chicken encrusted with light bread crumbs gently fried in olive oil.  That's how I remember it. Olive oil was a staple in Mom's (under the counter cupboard) as I was known to call it. Huge and I mean huge Tin of olive oil was the only oil she would use for everything.  From salad to chicken or pasta sauce she would begin with her favorite ingredient which she said was the golden gift to all Italians, Pure Olive oil!   

Mom would dip her chicken breasts in beaten egg (which had been lightly salt and peppered) and then either use her fresh breadcrumbs or yes store bought to coat the chicken thoroughly.  Then place the chicken into hot olive oil.  Quick fry until golden brown on each side and then she'd turn down the stove to low, cover, and cook until tender.  She didn't use the oven at all.  She did her pork chops the same way and they were always tender.

When I make my chicken cutlets I also do it Mom's way(gently frying them in olive oil) , placing them in a baking dish adding some of my warm red sauce; either marinara or plain, topping with some shredded mozzarella and serving.  You can bake if desired (350)until cheese melts or is bubbly.  Approx. 10 minutes.

Note:  Most times my sauce is hot so the cheese starts to melt (I use shredded mozzarella) without having to bake. I have found that if you bake in the oven sometimes cheese melts too much.  Just sayin!

Happy Cooking from my kitchen to yours,

M.J.

Ingredients:

2 to 4  chicken breast cutlets (1 1/4 to 1 1/2 pounds total) 
Salt and pepper  to taste (1/2 to 3/4 tsp. salt and 1/4 tsp. pepper)
1 to  2 eggs beaten
1 cup breadcrumbs ) (Panko works great)
* 1/2  cup freshly grated Pecorino Romano cheese 
1/4 cup olive oil 
2 Tbsp parsley 
* 4 to 8 ounces mozzarella cheese, shredded(light cheese or lots of cheese) you decide
Cooked pasta

Beat egg with salt and pepper.  Dip chicken breasts into breadcrumb/parsley mix).  Heat oil to medium heat.  Place breaded chicken into oil.  Fry until golden brown and crispy, turn over and do the same on the other side.  Lower heat, cover chicken(if necessary add 1 to 1 T. water).  Cook on low heat approx. 10 minutes more.  Transfer chicken to plate top with hot pasta sauce, sprinkle with both cheeses. Add your favorite cooked pasta on the side and top that as well with pasta sauce top with cheese and serve immediately.  Note:   If your prefer transfer chicken to baking dish.  Place in 350 degree oven after topping with red sauce  Red Sauce

and both *cheeses.  

 Note:  If desired you can use your favorite jarred sauce.

2/10/2013 original 

Veggie tray pizza

Socializing tonight.

Not that easy veggie pizza but it sure is worth the work.

It’s delicious!

I used a food processor to chop my cauliflower and broccoli 

I used my grater to grate my carrots and peppers

I used my paring knife to cut my celery, and tomatoes.

Clean all vegetables and dry with paper towels.

I used a small cookie sheet and 1 large package of crescent rolls 

Place and press crescent rolls on small cookie sheet(12”x9”)

Bake 375 for 10 to 15 minutes.

Allow to cool completely 

I’m a small bowl place one container(16 oz.) of sour cream and 1 package of dry ranch dressing 

Use a whisk and blend them together. Place in refrigerator for at least an hour

All my veggies were at least a 1/2 cup grated or processed in food processor.  The veggies I used were;

Broccoli 

Celery

Cauliflower 

Carrots

Peppers

Tomatoes 

You can use what you like as in chopped mushrooms, onions, artichokes.  It’s a veggie pizza so add what you enjoy.

After crust has cooled spread sour cream mixture over crust.

Add your toppings and serve immediately or at least in 2 or 3 hours.

I found that cutting my crust after I put the sour cream mixture on worked well.  I then added my veggies.  Enjoy.

Beef in gravy

You don’t have to use an expensive cut of beef to enjoy a easy crockpot comfort food meal.

  

I 1/4 lb.  Beef stir fry

I’m sliced onion

I cup beef broth

Salt and pepper

Season beef with salt and pepper.  Quick sear beef and place in crockpot.  Add beef broth.  Place sliced onion of top of beef .  Cook in crockpot on low for 4 to 5 hours.
Enjoy.