Zucchini and Bell Pepper Pasta with Sausage

2 tablespoons extra virgin olive oil

1 pound sweet Italian sausage, no casings

1 pound zucchini, cut into half moons

1 onion, thinly sliced

1/2 cup chopped red pepper

 1/4 cup chopped fresh basil leaves, plus sprigs for garnish

1 Tb fresh Oregano more or less depending on your taste

Salt and pepper

1 pound pasta - we love bow tie. Spaghetti  works too. You'll need a bigger pasta. Angle hair paste doesn't work well. 

Parmesan and dried hot peppers 

1. In a large stockpot over high heat, bring 4 quarts of salter water to a boil
2. In a large sauté pan over medium high heat, add remaining 2 tablespoons olive oil and sausage
3. Cook until sausage is browned, about 6 minutes.
4. Add zucchini, squash, onions, red pepper, and ¼ cup chopped basil  1 Tb fresh chopped oregano and cook for 4 to 5 minutes, or until the squash has begun to caramelize.
5. Season with salt and pepper.
6. Add pasta to the boiling water and cook until just al dente or to package directions. 
7. Drain reserving ½ cup pasta water.
8. Pour cooked pasta and ½ cup pasta water into the sausage sauce.
9. Garnish with basil sprigs.
10. Serve with Parmesan cheese and dried hot peppers to taste 

This is easy to double and triple if you have a bigger crowd! 

Pacific Style Short Ribs

3 to 4 pounds beef short ribs, cut in 2 to 3 inch lengths

1 onion, chopped

1 tablespoon butter

2/3 cup ketchup

3 tablespoons soy sauce

2 tablespoons cider vinegar

1 tablespoon brown sugar

1. Place short ribs on a broiler pan. Broil until well-browned to remove excess fat. Transfer to crock pot.
2. Sauté onion in brown butter until limp and golden. Pour in ketchup, soy sauce, vinegar, and brown sugar.
3. Heat until blended. Pour over ribs.
4. Cover and cook on low (200*) for 8 hours. 

Pasta Primevera

½ cup (1 stick) unsalted butter

1 medium onion, minced

1 large garlic clove, minced

1 pound thin asparagus (tips intact, touch ends cut off)

½ pound mushrooms, thinly sliced

6 ounces cauliflower or broccoli, broken into small florets

1 medium zucchini, cut into ¼ inch rounds

1 small carrots, halved lengthwise, cut diagonally into 1/8 inch slices

1 cup whipping cream

½ cup chicken stock

2 tablespoons chopped fresh basil, or 2 teaspoons dried

1 cup frozen tiny peas, thawed, or 1 cup fresh young peas

2 ounces prosciutto or cooked ham, chopped

5 green onions, chopped salt and pepper

1 pound fettucine or linguine cooked al dente, thoroughly

1 cup freshly grated imported parmesan cheese

1. Heat wok or large, deep skillet over medium-high heat.
2. Add butter, onion, and garlic, and saute until onion is softened (about 2 minutes)
3. Mix in asparagus, mushrooms, cauliflower, zucchini, and carrot and stir-fry for 2 minutes. 
4. Increase heat to high.
5. Add cream, stock, and basil and allow mixture to boil until liquid is slightly reduced, about 3 minutes.
6. Stir in peas, ham and green onion and cook 1 minute more.
7. Turn onto large serving platter.

*Great as dinner, serve with wine and bread!

Spinach Soufflé

1 package frozen spinach (10 oz.)

1 tablespoon flour

2 eggs

½ teaspoon garlic

¼ teaspoon Lawry’s seasoned salt

1. Cook spinach according to package directions.
2. Meanwhile in a separate bowl, beat eggs thoroughly.
3. Add other ingredients and mix well
4. Add cooked spinach
5. Pour into small greased casserole.
6. Bake at 350* for 30 minutes.
7. Top with grated white cheese and return to oven for 5 minutes, until cheese is melted, not browned. 

Drunk Chicken - we ate this all the time when I was a kid!

¾ cup vin Rose

¼ cup soy sauce

¼ cup salad oil

2 tbsp water

¼ tsp oregano

1 tsp clove garlic (or 1/8 tsp powder)

1 tsp ginger

1 chicken, cut up

1. Salt and pepper chicken, pour sauce over.
2. Bake about 1 ½ hours in 350* oven, baste if necessary and start in a cold oven.
3. Serve with rice

Quick Tomato Soup

2 celery stalks chopped up
1 medium onion chopped
2 carrots chopped up
2 cloves garlic crushed 
2 -  28 ounce cans of tomatoes with basil in it – Trader Joe’s is good
6 cups chicken stock
Salt and pepper 

If you can’t find tomatoes with basil add a cup of fresh basil to the soup. 
Sauté the celery, onion, carrots until soft. Add the crushed garlic and cook for a few minutes. Add the cans of tomatoes and chicken stock cook for 20 minutes.  Use an emersion blender or regular blender  to make the soup smooth. Add back to the pot to heat and season with salt and pepper to taste. If you like your tomato soup spicy add some of your favorite hot sauce. We eat ours with grilled sourdough and cheese sandwiches! Delicious!  

Tuscan Rice Salad

Original: Epicurious

1 cup Arborio rice or medium grain white rice

¾ teaspoon salt

¼ red wine vinegar

2 tablespoon olive oil (preferably extra-virgin)

1 large egg

1 tablespoon grated parmesan cheese

Nonstick vegetable oil spray

1 cup finely diced cooked pork

1 cup frozen petite peas, thawed

1/3 cup chopped red onion

3 tablespoons chopped fresh Italian parsley

6 large lettuce leaves

1 medium tomato, cut into thin wedges

1. Bring large saucepan of water to boil. Stir in rice and salt. Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 15 minutes. Drain rice well.
2. Whisk vinegar and oil in large bowl. Add warm and toss to coat.
3. Whisk egg and Parmesan cheese in small bowl to blend. Spray medium nonstick skillet with vegetable oil spray and heat over medium-high heat. Add egg mixture and stir constantly until scrambled and cruds are set, about 1 minute. Remove from heat and cool. Cut egg into small pieces. Season to taste with pepper.
4. Stir egg pieces, pork, peas, red onion, and parsley into rice. Season salad to taste with salt and pepper. Line shallow bowl with lettuce leaves. Spoon rice salad onto leaves. Surround with tomato wedges, serve at room temperature. 

Mexican Beef Stew - south of the border favorite!

2 pounds beef stew meat

¼ cup flour

1 teaspoon seasoned salt

¼ teaspoon black pepper

¼ cup oil

1 (14 ½ oz.) can beef broth

1 (14 ½ oz.) stewed tomatoes

2 (8 oz.) cans tomato sauce

1 crushed large garlic clove

1 teaspoon oregano leaves

1 teaspoon salt

1 teaspoon cumin

3 large carrots

2 ears corn

1 (15 oz.) can garbanzo beans and liquid

1. Combine flour, seasoned salt and pepper.
2. Coat meat with flour mixture. Brown in oil in Dutch oven.
3. Add beef broth, stewed tomatoes, tomato sauce. Garlic, oregano, salt and cumin.
4. Cut onion into 8 wedges and add to stew.
5. Heat to boiling
6. Reduce heat and boil gently 1 ½ hours or until meat is almost tender.
7. Cut carrots and corn into 1 inch pieces. Add carrots, corn and garbanzo beans to stew.
8. Boil gently covered 30 minutes or until meat and vegetables are tender.
9. Serve with warm flour tortillas.

Spinach, Goat Cheese, and Sausage Lasagna

12 no boil lasagna noodles

1 teaspoon olive oil

1 lb bulk sweet Italian pork sausage

3 cups tomato sauce

3 ½ cups ricotta

4 oz. goat cheese, crumbled

2 eggs, beaten

1 tablespoon chopped fresh basil, or 1 teaspoons dried

1 cup grated parmesan

4 cups raw baby spinach, chopped

1. Place the lasagna noodles in a large bowl and cover with boiling water. Let soften for 15 to 20 minutes.
2. Meanwhile, in a large skillet, heat the oil over moderate heat. Cook sausage meat, stirring occasionally for 10 minutes or until golden brown. Reduce the heat to low, add 1 cup of the tomato sauce and simmer for about 5 minutes.
3. In a bowl, mix the ricotta, goat cheese, eggs, basil, ½ cup of parmesan, and salt and pepper to taste.
4. Spread 1 cup of the tomato sauce on the bottom of a 13 x 9 inch pan.
5. Add 1/3 of the softened lasagna noodles on top.
6. Place ½ the spinach on top, pressing down to make a flat layer.
7. Add half the ricotta mixture, spreading it out in an even layer.
8. Top with the sausage mixture and then another 1/3 of the noodles.
9. Add the remaining spinach and cheese mixture, and top with the remaining layer of pasta.
10. Pour the last cup of the tomato sauce on top of the lasagna noodles and sprinkle with the remaining parmesan.
11. Preheat the oven to 400* and bake for 45 minutes to an hour. 

Quick and easy Salmon with Lentils

Package of Trader Joe's cooked lentils  

Olive Oil - we use the spray bottle kind to keep it light on the oil 

2 cups chopped sweet Maui onions  - about one large onion 

2 cups well washed chopped leeks, white and light green parts only

1 teaspoon fresh thyme leaves (if you don't have fresh 1/4 tsp dried works) 

1 teaspoons sea salt

Garlic salt 

¾ teaspoon or more if you love pepper  freshly ground pepper

1 tablespoon minced fresh garlic

1 ½ cups chopped celery

1 cup chopped carrots

2 tablespoons tomato paste

2 tablespoons red wine vinegar

4 (8 oz.) salmon fillets. We love the frozen wild caught salmon from Costco. If you can get fresh that is awesome! 

1. Spray a pan with a bit of olive oil. Saute onions, leeks, thyme, garlic, celery, 1 tsp salt and carrots in a pan until cooked through.
2. Add lentils and cook until the lentils are warmed through. 
3. For the salmon, preheat the oven to 450*. Rub the fillets with olive oil, garlic salt and pepper and bake for 10 minutes. Or grill the salmon - we prefer to grill but we also live in a sunny place where you can grill year round! 
4. Serve with lentils.

My boys loved this dish and it's so easy!!! The lentils also are great for lunch the next day - if you have left overs. 

Pizza Crust Rapido

¾ cup self-rising flour

¾ cup all-purpose flour

½ teaspoon salt

½ cup plus, 1 tablespoon lukewarm water

1 tablespoon olive oil, plus 2 more tablespoons for painting crust

1. Preheat oven to 425*.
2. Thoroughly mix flours and salt.
3. Mix water and 1 tablespoon olive oil, either by hand or by pouring into processor while motor is running.
4. Remove dough and knead by hand until smooth, 2 to 3 minutes. Let dough rest 5 to 10 minutes before rolling out and placing in pizza pan or on baking sheet in a 12-inch circle. Paint with olive oil.
5. Bake 10 minutes. Apply toppings to pizza immediately and bake 5 to 10 minutes. 

Sausage, Sourdough, and Bell Pepper Spiedini

Original: Bon Appetite Magazine

6 tablespoons Sherry wine vinegar

2 tablespoons plus, 2 teaspoons Dijon mustard

2 garlic cloves pressed, infused in oil

4 tablespoons minced fresh rosemary

1 cup olive cup

24 2 x ½ inch pieces assorted bell peppers (about 4 bell peppers)

16 1 ¼ inch long diagonal pieces kielbasa sausage (about 1 ½ pounds)

1 large red onion, cut into 1 ½ inch wide wedges, trimmed, layers separated (32 pieces total)

16 1 ¼ inch cubes crusty sourdough

8 cups mixed baby greens

Prep: 45 minutes ; Total: 45 minutes

1   1. Prepare barbecue (medium-high heat)

2. Whisk first four ingredients in a small bowl, then whisk in oil

3. Season dressing with salt and pepper and set aside

4. On each of 8 metal skewers, alternatively thread 3 bell pepper pieces, 2 sausage pieces, 4 onion pieces, and 2 bread cubes

5. Brush skewers all over with 1 tablespoon dressing each

6. Grill lightly until charred, turning often, about 12 minutes

7. Toss greens in a large bowl, with enough remaining dressing to coat

8. Divide among 4 plates, top with skewers

*Great for company! 

Hot Cocoa Mix

Total Time: 10 minutes

1 ½ cups unsweetened cocoa

1 ¼ cup sugar

6 ounces semisweet chocolate, coarsely chopped.

In food processor, with knife blade attached, blend cocoa, sugar, and chocolate and ¼ teaspoon salt until smooth. Store in container at room temperature for up to six months. When ready to serve, heat milk and add mix to taste. Top with marshmallows or whipped cream.

     Originally found in Good Housekeeping  

Fagioli - A Huge Favorite

Fagioli-on-Toast: Adapted from a Cookie Magazine recipe

Thick slices of country bread
Olive oil
1 lb. Italian chicken sausage
2 garlic cloves peeled, sliced, mashed however you like garlic (or use the Trader Joe’s frozen garlic)
Sage leaves, lots (I keep them whole)
1 28 oz can diced tomatoes
1 15 oz can cannellini beans
Salt and Pepper to taste

Toast the country bread slices. Heat the oil in a large skillet (very large) add the sausage. When the sausage is almost browned add the garlic and sage, stir until it all browns a bit. Add the tomatoes, beans, salt and pepper. Cook until the liquid thickens a bit.

Put the toast in the bottom of a bowl and add the sausage/bean mixture on top. I usually serve broccoli with parmesan cheese with this meal. If you roast the broccoli it gives it a really sweet taste or microwave it – just don’t over cook it! I think the reason kids hate broccoli is most people over cook it.

Santa Fe Pasta Salad

**originally by Nancy Dell’Aria but I’ve changed a few things.

1 box pasta cooked as the package directs and then cooled. (Pick whatever pasta your kids will eat. We eat Barilla whole wheat pastas)

Dressing – I've doubled it and cut the salt in ½. Salt the salad to your taste.
2/3 cup oil with two to four smashed (use the back of a knife to smash it) garlic cloves. Let it sit for a few hours or overnight to infuse the oil. OK -- or just buy garlic oil.
6 TB cider vinegar
3 tsp. cumin
2 tsp. salt
Mix all the ingredients together in a jar and let sit.

Veggies -
2 cans beans you can use kidney, garbanzo, black or a combo of beans
2 large ripe tomatoes cut into chunks
½ cup cilantro

Extras
Chicken – I use a lot like 2 cups. The boys need their protein!
Cubbed Pepperjack cheese 6-8 oz is good.

I mix all the dry ingredients and put the dressing on right before its eaten. That way it doesn’t get soggy when it sits on the football field for hours in the cooler.