Italian pasta sauce: A personal opinion

A Blessed Sunday to everyone.

On occasion I get asked why I don’t add oregano or different herbs to my pasta sauce.  Truth be told is that authentic pasta sauce uses basic seasonings. Garlic, basil, salt,pepper and olive oil.  Visiting our family in Italy I watched my relatives cook.  They never added anything in the spice area other than what I use. They said Americans Americanize it with heavy seasonings.  I’m guessing it’s what you get used to 😊. Of course they also use their garden fresh tomatoes which I only use on occasion.

Try your hand on a pasta sauce with basic ingredients. It's the best way to make quick and easy sauce.

Fresh ingredients, limited spices and herbs, and when in season fresh tomatoes. You can't go wrong.

You can find my easy recipes for various versions of my pasta sauce under labels on the right side of the blog.

Enjoy!  

Meatless Pasta Fagioli from my kitchen to yours!

This is an oldie but goodie from the archives.

Hello:  I am re-posting this recipe for those newbies who haven't had a chance to jot down this easy and so good family favorite recipe.  Enjoy and thanks for checking out my blog!  Love, M.j.


It is hard to believe it has been over 1 1/2 years that I have doing my blog!  This dish was prepared for my 100th Blog post.  Today I am going strong at over 600 blog posts and I am truly proud of each and every one that I have shared with you.  I have learned a great deal about blogging and hope that I have entertained and educated you on some new recipes and ideas from my family to yours.  I absolutely love how you have inspired me and hope I have inspired you to get back to some good home cooking!







My 100th blog..Wow!!! I  love pasta fagioli..and I love to make it as well!  Easy and so good! My granddaughters love it so that makes this a great meal to make them when they visit. A definite plus! 

 Mom and grandma made it a lot when I was growing up and I have changed it a bit from their original recipe but the results are still the same..

Everyone loves it! and there are seldom any leftovers.  I am not fussy about how I serve it..Right from stove to table! Make sure you put a hot pad to protect your table.. Italian cheese in a dish on the side.  Put a large ladle in it, extra sauce in a dish if needed,  and it disappears one two three..Hope you enjoy this as much as our family does. I just made this today and it is Oh sooooo good!!!!!.Happy Cooking!

 2 cans cannelini beans (drained and rinsed)
3 medium celery ribs and tops, chopped
3 cloves garlic minced
1 tsp. dried parsley
1 tsp. dried basil or 2 fresh basil leaves chopped
1 medium onion, chopped coarse
1 large carrot,chopped in large pieces( If you put the carrots, celery and onions in food processor and add back into sauce, the sauce will be a little heartier)
1 large can Tomato sauce ( I use Hunts)

1  1/2 cups water 
1 box Ditalini (cooked)
1 tsp. salt
1 tsp. pepper( if you like a kick to it pepper will give it!)
1/4 cup olive oil

Just look at those beans!!!!!!!!!

Mashing some of the beans

In a large Dutch oven where you have placed 1/4 cup olive oil; add onion, carrot, celery and garlic. Simmer slowly  until translucent and slightly browned about 5 to 10 minutes. Remove large pieces. Add tomato sauce, salt, pepper, basil, parsley and 1  1/2 cups water.  Add rinsed and drained beans.. Cook slowly on medium heat.  (you may have to lower heat).   As sauce is simmering, with a potato masher, mash beans slightly to break up some of the beans.  Simmer on low heat.   Cook pasta according to directions..Rinse and Drain.  Add  sauce toss to make sure all pasta is covering the pasta, some grated Italian Cheese(Pecorino Romano or Romano) and toss more.. 

Note: I use Ditali or Ditalini(little tubes).

Note:  Grandma and Mom used basically the same ingredients except they used 1 large can tomato juice and 1 small can tomato paste in their recipe as well as dried beans that were immersed in cold water overnight and then drained. 

Remove large vegetables after they are tender.  You can chop them in a food processor and add to sauce for thicker consistency if you desire.

They also washed their pasta out with cold water after cooking it and then added the sauce which made the recipe a little thinner (soupy). This is a meatless meal but for all you meat lovers you can add 1/2 lb. ground beef or sausage (Just brown it before you add it to the sauce!)

Happy Cooking from my kitchen to yours,





7/15/11 original
1/6/13
8/16/13

Baked Scalloped Sweet Potatoes

Yummy sweet potatoes with cheese in sweet cream. You can't do much better for a great side dish for any occasion. 

I intend on making this for my Easter brunch potato entree.

2 lbs. sweet potatoes peeled, washed and cut thin
1 1/2 cups heavy cream
1 to 2 cloves minced garlic(depends on taste)
1 tsp. dried thyme or a little less
salt and pepper
2 Cups Gruyere cheese grated(this cheese is pricy but a delicious addition)

Clean potatoes and cut with a sharp knife into thin to medium slices. Place in cold water and rinse thoroughly. Drain and pat dry.

Place garlic in small pan on low heat.  Add heavy cream and simmer slightly stirring occasionally until warm. Turn off heat and allow to cool slightly.

In a medium size casserole dish butter generously.  Layer one layer of potatoes, salt, pepper, cheese  and thyme. Add a little of warmed cream and continue to do so in every layer until all potatoes and cheese are used.  Any remaining cheese add to last layer.   Make sure potatoes are pretty well covered with garlic sauce.  Turn oven to 400 degrees.  When oven has reached 400 degrees cover casserole with foil and place in center of oven and bake for 30 minutes. Remove foil and place casserole up to next rack and bake for an additional 20 minutes or until slightly browned.  If not browned enough you can broil on high for a few minutes but watch carefully as not to burn.

Remove from oven and allow to set for 20 minutes.  It will thicken perfectly.  I had pan fried thin pork chops and applesauce with this.  Delicious!

adapted from Pinch my salt

Chicken Surprise

It seems like chicken has gotten to be a staple in our house and chicken breasts seem to be my go to for most recipes.  I use parts of the chicken for soup but mainly boneless breasts for other dishes. I know my mom loved dark meat and couldn't understand how I only used the breast of the chicken.  She loved the dark meat and said breasts were dry. lol

So in my quest to change up and create as well as use a cheese my hubby enjoys I used Muenster cheese.  Hubby really loves muenster cheese and melts it on bread when he toasts it so this was a great cheese to use in this recipe.  Surprisingly it melts perfectly and stays in place.  Much better than mozzarella cheese.

**First I would like to say you can easily double this recipe or triple it to your needs.

My boneless chicken breasts were larger than I usually use so when sauteing /frying them you just need to brown them on both sides as when they go in the oven for baking and they will cook tender.

Chicken Surprise recipe: 

3/4 lb. boneless chicken breast
1 egg
breadcrumbs
salt and pepper

In a large size bowl place egg, salt and pepper and a little water. Whisk. Dip chicken first in egg and then in breadcrumbs.   In a large skillet that you have added about 2 T oil, heat to medium and add breaded chicken. Cook until browned on both sides.  Remove and place in a medium to large baking dish.

Chicken
3/4 lb. boneless chicken breasts1 clove minced garlic2 to 3 green (scallions)onions chopped ( use green too)
2 T butter
1/2 tsp. dried basil  (Fresh basil chopped can be used)
3/4 cup chicken broth
*1/2 cup white wine if desired
*1 cup sliced mushrooms if desired
1/4 lb. Muenster cheese sliced


In a medium size pot place butter and allow to melt. Add chopped scallions, garlic and basil.  Saute slowly until scallions are translucent.  Add chicken broth and allow to cook down slightly. If using wine it will reduce quicker.

*Note:  I did not use wine or mushrooms because I intend on making this recipe again later and one of our guests is sensitive to both .  I think both would really add to the dish so don't hesitate to use them.

In a deep baking dish place cooked chicken cutlets.  Add liquid and allow to sit for 1/2 to 1 hour to marinate. 

  Set oven to 350 degrees.  After about 1 hour place muenster cheese on top of chicken and place in oven uncovered.  Bake for approximately 30 minutes.

Serve over rice for with a salad.  Enjoy!

Pear / Cranberry upside down cake!

I keep buying more and more fruit.   Just can't resist the summer selections.  Sure love to bake so  here goes a new recipe that  I tried using pears. I have made pineapple upside down cakes in the past(my hubby's favorite) but since I had 3 pears I decided to try my hand at a pear cake with some dried cranberries..I'm thinking this may be a keeper for the holidays..Here goes:

I served it warm with some vanilla ice cream..

Pear/ Cranberry  upside down cake

12 tablespoons (1 1/2 sticks) unsalted butter

1 3/4 cups firmly packed light-brown sugar

• 3 firm but ripe pears, such as Anjou
• Juice of 1 lemon
• 1 cup cranberries
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 3 large eggs
• 1 cup milk, room temperature

Directions

1.      Preheat oven to 350 degrees. Combine 6 tablespoons butter and 3/4 cup brown sugar in a medium skillet, and cook over medium-high heat, stirring constantly, until melted and thoroughly combined, about 6 minutes. Pour into a 10-by-2-inch  round cake pan.

2.      Peel pears, core, and slice into 1/2-inch-thick wedges. Coat with lemon juice, and arrange on top of brown-sugar mixture in a spiral pattern around edge of pan. Fan out slices in center.(I've got to work on this aspect of artful design) Sprinkle 1/2 cup cranberries over pears, and set aside.

3.      Sift flour, baking powder, salt, cinnamon, and ginger together in a medium bowl, and set aside. Combine remaining 6 tablespoons of butter with remaining cup brown sugar in the bowl of an electric mixer, and beat until well combined. Add eggs one at a time, beating after each addition. Add milk alternately with flour mixture, beginning and ending with four; beat until smooth. Stir in remaining 1/2 cup cranberries; pour over fruit in pan. Bake until a tester inserted in the center of cake comes out clean, about 40 minutes to 50 minutes.

Transfer to a wire rack to cool for 15 minutes. Run a knife around ends and invert onto a serving platter. A nice touch is to serve it warm with  ice cream..  I'm bringing this dessert to a friends home tonight so I'll let you know how they liked it.    Note: Delicious..only addition I'd make is that I would add some cranberries to batter..I forgot to do that!  The cake was moist, sweet and had just the hint of spice that brought out the fruit..It will be a holiday must!  You may want to bookmark this recipe..

Happy Baking from my kitchen to yours,

8/12/11
9/12/13