This pasta dish is definitely not for anyone on a diet, it is a man’s meat sauce fit for a king! Great for the holiday specialty pasta dishes.
What you need:
1/2 pound of lean ground pork
1/2 pound of lean ground beef
3 Calabrese Sausages, they should be made fresh from your local butcher, much better and the sauce taste amazing with fresh quality meat
1 can of Unico crushed tomato puree ( I use San Marzano tomatoes, with tomato paste to thicken, but the hubbie likes to use pureed sauce too)
1 teaspoon of tomato paste, we use Alpino Concentrated tomato paste, the squeeze bottle that can be stored in the fridge (last longer)
1 tablespoon of La Bomba Italiana Hot Italian Eggplant and Hot pepper Spread * See picture below
Half a bottle of Mill St Organic beer, we usually use white wine, but the hubby loves beer in his sauce too
3 tbl of Olive Oil, EVOO
1 tablespoon of butter
3 cloves of garlic
Teaspoon of paprika
Salt and pepper to taste
Fresh Basil leaves to put in the sauce at the end, after the sauce has cooked.
In a pot, add your garlic and cook until the garlic is golden in colour.
Add in the ground beef and ground pork and cook until meat turns brown.
Then add in the crushed tomato puree, the beer and the Calabrese Sausages.
Next add all the spices and cook the sauce for about 40 minutes on medium low heat. Five minutes before the sauce has cooked put in the fresh basil leaves and let the sauce simmer until you are ready to serve on with the pasta of your choice. We chose a gluten free pasta, since my recent diagnosis that I am gluten intolerant….arrrggggh! The Gluten free pasta we used was from Rizopia, it is a brown rice pasta, bit pricey, but excellent. My family does not notice the difference!
- 1-2 cups of Arborio Rice
1 cup of Plain bread crumbs
1/4 Lb – Grated Grana Padano or Parmigiano Cheese
2 Cloves finely chopped garlic
EV olive oil
Salt & pepper
Clean the artichokes by removing the harder outer leaves and cutting the stem and the top part of the leaves as they may have thorns.
Wash and drain the artichokes well.
In a saute pan with some olive oil or butter, add the rice and cook for about 20 minutes, until rice is soft. Meanwhile, in a second pan, sauté pan put the bread crumbs and the garlic. Sauté until the bread crumbs are lightly golden. Let cool off.
Add to the bread crumbs the finely chopped parsley, salt & pepper as desired, a bit more finely chopped garlic, the grated cheese and some olive oil.
Mix the ingredients very well until the oil is evenly absorbed. When the rice is cooked, add the breadcrumb mixture and the rice together and mix well.
Take each artichoke, open the leaves as much as you can and insert inside the artichoke the bread crumb and rice mixture. Top artichoke with more breadcrumbs and sprinkle some olive oil on top of each artichoke.
Place the artichokes in an oven pan and add 1 1/2 inches of water.
Place the pan on the stove and cook for 15 mins.
Finish off by putting the pan in the oven for 15 more mins. at 400 F.
Note: You may have some of the stuffing left, if so, stuff some green or red peppers too!
IngredientsFor the Dough: 3 1/4 cups all purpose flour ¼ cup sugar 5 Tablespoons of un-salted butter 2 eggs ¾ cup water pinch of salt For the Filling: 1 lb fresh ricotta cheese, drained (the dryer ricotta found in Sicily is hard to find in the US but not impossible) 1 cup sugar grated zest of 1 lemon 2 ½ ounces chocolate chips pinch of cinnamon
1. Combine the dough ingredients and work into a dough that is rather hard.
2. Let the dough rest for an hour and then spread out with a rolling pin to a thickness of 1/8”.
3. Preheat oven to 350 F.
4. Cut out 4” circles from the dough with either the bottom of a glass, cookie cutter, or a pastry wheel cutter with sharp edges, such as the I use from Williams Sonoma: http://www.williams-sonoma.com/products/fluted-pastry-wheel/?pkey=cchristmas-bakeware&cm_src=christmas-bakeware||NoFacet-_-NoFacet-
Or this one: http://www.chefscatalog.com/product/28784-CHEFS-Stainless-Steel-Pastry-Wheel.aspx?ne_ppc_id=1675&ne_key_id=26758300&utm_source=Google&utm_medium=cpc&utm_medium=cpc&utm_campaign=PLA_CA&sourcecode=EW1GGP148&gclid=CMGHueK9uLoCFQcSMwod1nUAgA
5. Mix the ingredients for the filling.
6. Put 1 -2 tablespoons of the mixture in the middle of the cut dough circles.
7. Moisten the edges with a melted butter and fold the dough over pressing the edges firmly with your fingers to seal and use the pastry wheel to add design along the edges.
8. Place them in the oven and bake until slightly golden.
9. They should be served at room temperature.
Yield: about 3 dozen.
What you need:
2 lbs of Yukon gold potatoes (roughly 6-8)
1/2 cup Parmigiano Reggiano
1/2 cup Asiago or any hard cheese
1/2 cup seasoned italian breadcrumbs, or make your own seasoning with plain breadcrumbs, some grated cheese, oregano, chopped fresh parsley and chopped fresh garlic, minced. Salt and pepper to taste.
2 Eggs, beaten
1 Egg White, beaten until soft white peaks form
2 tablespoons of Olive Oil, good quality cold pressed olive oil
In a deep pot, add the potatoes and boil until soft. Drain the potatoes with a colander and run cold water on the potatoes, shake off any excess water and let potatoes cool for about 10 minutes.
When the potatoes are cool and easy enough to handle, add the eggs into the potatoes (not the egg white yet), olive oil and mix it very well in a processor or manually with a wooden spoon, until the mixture is well blended.
Fold in the Parmigiano Reggiano and the Asiago Cheese, breadcrumbs and mix it all together until the potatoes are completely covered with all the ingredients.
With moist hands, or with a ice cream scoop, form a ball out of the potato mixture and then roll each potato in seasoned breadcrumbs and place in a hot skillet with some corn oil, or Extra Virgin Olive oil.
Cook the croquettes until they are golden brown on medium high heat. If you want this recipe to be gluten-free, don’t use breadcrumbs. Instead add gluten-free breadcrumbs to the potato mixture.
Once the croquettes are cooked, place each in a shallow dish with a paper towel and allow the paper towel to remove excess oil from the croquettes for about 10 minutes. Serve croquettes hot with marinara sauce. See Marinara sauce recipe below.
Marinara Sauce Recipe
What you need:
1 can of diced tomatoes, or 8 fresh Roma tomatoes diced
Fresh parsley, minced or dry parsley flakes (Fresh is better)
2 tablespoons of butter and Olive oil
3 Garlic cloves, minced
In a saute pan, add the butter. Allow the butter to melt and add the garlic. When the garlic turns golden in colour, add the diced tomatoes. olive oil and the rest of the ingredients, except the basil.
Allow the sauce to cook for about 30 minutes, stirring occasionally on medium-low heat. I like to add the basil a few minutes before the sauce is ready because I find the flavour and scent of the basil are more pungent and smell amazing when it has not been cooking for too long.
1 1/2 cups of graham crackers crumbs, gingersnap crumbs or Oreo cookies without the centre
1/2 cup of finely chopped pecans
1/2 cup of butter, melted (or if you are watching your fat and cholesterol, use Becel heart healthy margarine)
In a processor blend the graham crackers, pecans and combine them with the melted butter or Becel heart healthy margarine. Press all the ingredients onto a 9 inch springform pan by pressing onto the bottom and 1 1/2 inches on the side of the pan. Bake the crumb mixture at 350 degrees celsius for 10 minutes.
Cream Cheese Filling:
2 8 ounce packages of your favourite cream cheese, softened
3/4 cup of sugar
1 teaspoon vanilla
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Combine cream cheese, 1/2 cup of sugar and vanilla, mixing at medium speed on a electric mixer, or blender until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup batter. Add remaining sugar, pumpkin, and spices to remaining batter and mix well. Spoon pumpkin and cream cheese batters alternately over crust: cut through batters with knife several times for marble effect. Bake at 350 degrees for about 60 minutes. Loosen cake from rim of pan by using a butter knife: cool before removing rim of pan. Chill
10 to 12 servings
Homemade chicken stock
3 large carrots cut into small pieces
3 stalks celery diced
4 scallions or green onions
1 tsp fresh parsley
1 tsp of Poultry Seasoning
1 tsp thyme
1 Fresh Dill or Bay leaf (discard the bay leaf when serving the soup).
1 Juice of a lemon and some lemon zest too
1 clove of garlic
1 turkey/chicken cooked or you can also use raw poultry, but boil it in about 4 cups of water for about a half hour that you will later use as the soup base or broth
- Add your turkey or chicken carcass and then add all ingredients and enough water to cover the turkey/chicken in a large pot and bring it to a boil.
- If you are adding the turkey/chicken raw to the water, simmer the entire mixture for 3-4 hours while skimming the surface to remove the foam from the chicken. I don’t like to boil my veggies with raw poultry, but some people do. I prefer to make the soup from Roasted Turkey leftovers, but this way is also fine, as long as you boil the chicken or turkey first for a half hour and then add the rest of the ingredients. If you are cooking the turkey/chicken from roasted leftovers then fire it all in the pot!
- When it’s done simmering, pick out the large pieces of chicken and save for the soup. Strain the rest through a colander and discard all but the broth.
- Cool the broth and refrigerate for up to 3 days or freeze for later use. Skim the fat on top of the broth before using.
How to make the soup:
1-2 large chicken breasts cooked and cut up into small pieces
4 large carrots washed peeled
1 medium sized onion (diced)
2-3 celery stalks washed and cut into small pieces
Chicken stock or Chicken broth for more flavour or you can add about a cup or more of water depending on the consistency of the soup that you want
1 garlic clove cut into small pieces
1/2 tsp thyme
1/2 tsp oregano
2 tbsp olive oil
Sea salt and pepper to taste
1 cup of potatoes diced, rice, or your favourite rice pasta shape
1. Add chicken stock and broth to a pot with the carrots, celery, onion and garlic. Bring to a boil.
2. Add the remaining ingredients, sea salt and pepper to taste. Let the mixture boil for 30 – 45 minutes.
3. 45 minutes to 1 hour (or when the vegetables are soft) add 1 cup of your favourite shape of rice noodles, or you can just leave it as is, since there is enough starch from the potatoes and if you are Gluten Intolerant.
I apologize for not showing step by steps in my recipes, I am using my daughter’s IPhone, until I buy a decent camera!!!
- Hot Soup! Easy Chicken Soup (Gluten/Grain/Dairy Free) (50000dishes.wordpress.com)
- 5 ideas for Thanksgiving leftovers (cbc.ca)
- Turkey Leftovers (salixisme.wordpress.com)
- Chicken and Rice Soup (healthyrecipeideas.wordpress.com)
- Scenes of Fall and Turkey Soup (amyhenryrhn.wordpress.com)
Heat olive oil and sauté the diced onion. Add the ground veal to the pan and brown. Add the garlic, wine, fresh tomato juice (or tomato paste diluted in water)with cinnamon,salt, pepper and bay leaves, Reduce the heat and cover the pan. Simmer 30 minutes. Stir the sauce occasionally. When ready, the meat will have absorbed the liquid in the pan. Remove the bay leaves. Cook the pasta until soft but not fully cooked (about 3/4 of the suggested cooking time) Melt the butter in a deep saucepan.
Slowly add the flour. Add the hot milk while continuing to constantly stir the butter and flour paste to ensure a smooth consistency. Remove the saucepan from the heat and add the grated cheese, nutmeg, pepper and egg yolks in that order while continuing to rapidly stir the mixture. Drain the water completely from the pasta pot and return pot with pasta to the heat, add the two tablespoons of olive oil to the pasta and mix well to ensure a thorough coating of oil.
Remove the pot from the heat, let stand for a few minutes to cool and then add the egg whites along with the ¼ cup of grated Kefalotyri cheese and mix well. Rub a little olive into the sides and bottom of your baking dish, and then add about two-thirds of the pasta to the dish. Spread the meat sauce overtop of the bottom pasta layer. Add the remaining pasta overtop of the meat layer. Pour the béchamel sauce. Place the casserole uncovered at 350°F (180°C) and bake for approximately 30 minutes, or until golden brown.
Remove casserole from oven and set aside to cool before serving. This dish is best served on the following day after its baking. However, if you must eat it on the same day, make sure it has a chance to cool for at least 30 minutes before cutting it into pieces. Do not make the mistake of cutting it before it has had a chance to cool. Cut it only when it has cooled, (ideally overnight in the refrigerator) and warm the pieces before serving.