Recipes


PASTA 4 servings

2 eggs
1 tablespoon water
1/4 tsp Salt‎
1 1/2 cups flour

Mix all ingredients together, form a ball and wrap it up in a plastic wrap to let it sit for about 20 minutes. Use a pasta roller to make long pasta. I use my KitchenAid Mixer to do it and the KitchenAid pasta attachment.

Homemade Lasagna

Using our Pasta recipe, here is a great homemade lasagna. You don’t need to cook the pasta before.
Meat sauce, (Iuse homemade sauce with Italian tomatoes)
Ricotta or Cottage cheese
Four cheese shredded

Start with a bit a sauce at the bottom of your pan. Add the first layer of pasta, cut it to fit your pan, add some ricotta or cottage cheese, top it with the meat sauce and shredded cheese, repeat the process 4 times. Cook for 45 minutes or until the cheese is golden brown.

PIZZA/PASTA SAUCE

Sauce for 8 servings of pasta or 3 x 16″ pizzas.

3 tbsp extra virgin olive oil
2-28 oz cans Pastene Italian tomatoes
3 cloves crushed garlic
1/2 tsp basil paste
1 tsp sugar
Chilli pepper to taste

Put olive oil in a large saucepan on medium heat. Add garlic, basil, sugar
and chilli pepper. Cook until garlic starts to sizzle and becomes
transparent.

Do not brown the garlic it will give a burnt taste to the
sauce. Add canned tomatoes.

Chop tomatoes with a hand blender or kitchen scissors. Let sauce cook at medium heat uncovered to reduce. Cook until desired consistency is attained. Sauce should be thin for pasta and THICK
for pizza.

Be patient. Sauce will appear very wet initially but if reduced
long enough it will have the consistency of tomato paste.

You can also make a very nice rose sauce for pasta by taking cooled pizza
sauce and adding 18% cream before reheating.

Bocconcini Coperti

This is an easy recipe from or good Italian friend Vincenzo.

Ingredients, 4 serving:

  • Extra virgin olive oil
  • Bocconcini – 8 count per package
  • Prosciutto – 8 slices
  • Garlic – 3 cloves chipped finely
  • Italian tomatoes – 28 ounce can
  • Basil paste – 1/2 tspn
  • Sugar 1/2 tspn
  • Chilli pepper – to taste

Cover half of the bottom of a pan with olive oil.  Put on medium heat.  Add garlic, sugar and chili pepper.

Cook until garlic starts to sizzle and becomes transparent.  Do not brown the garlic, it will give a burnt taste to the sauce.

Add caned tomatoes, chop the tomatoes with a hand blender or kitchen scissors.  Let the sauce cook at medium heat to reduce about 10 – 15 minutes.

Add olive oil as needed to give sauce a nice sheen.  Cook until desired consistency is attained.

Put a small amount of sauce in a small oven proof dish.  Wrap bocconcini with prosciutto and place two in each dish.  Cover with sauce and bake a 350 until sauce bubbles and cheese starts to soften, about 15 minutes.

Serv with a toasted Italian bun.

Paesano salad, realy easy to do

Ripe red tomatoes sliced, bocconcini cheese slices, basil, garlic, onion, & olive oil.
Served with a toasted Italian roll.

Fried rice recipe

An easy and delicious fried rice that will go perfectly with any dish! You can make it in a pan or in your wok.
Ingredients·

3 cups cooked rice *
2 Tbs sesame oil·
1 small white onion, chopped·
1 cup frozen peas and carrots, thawed·
2-3 Tablespoons soy sauce (more or less to taste)·
2 eggs, lightly beaten·
2 Tbsp chopped green onions (optional).
***Butter**.

Instructions

1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
2. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side.
Using a spatula, scramble the eggs.
Once cooked, mix the eggs with the vegetable mix.
3. Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined.

Add chopped green onions if desired.
You can make it the way you like, Change the rice with rice noodles. Add some bean sprouts, snap peas. What ever fresh veggies you can find depending on the season.
I love making it during the week, quick and easy after a busy day at work.

Cream of carrot soup

4 tbsp butter
2 small onions finely chopped
2 medium potatoes diced
2 lbs carrots chopped
6 cups of vegetable stock
2 pinches of sugar
1 1/3 cups of half-and-half
Salt and pepper to taste‎

Melt butter in a large saucepan. Add onion, potato and carrots.
Cover and cook over low heat for 10 minutes.
Add stock and sugar. Bring to a boil, then simmer for 30 minutes. In a food processor, fitted with metal blade, process mixture to a puree.
Clean saucepan and return puree to the saucepan. Stir in half-and-half and season with salt and pepper.

If you can, buy organic onions and carrots. I found the onions tastier and more firm, the carrots are sweeter.
I also like using homemade chicken stock. So easy to do after cooking a chicken.

Easy Chicken stock

leftover bones and skin from a large cooked chicken
1 onion cut in four
1 celery stick
1tsp oregano
salt and pepper

in a big saucepan add the chicken bones, seasoned with oregano, salt, pepper, add the onion and celery stick. Cover up with water and simmer for 1hour. Let it cool, strain and freeze it until you need it.

Bow Tie pasta

Farfalle Pasta with Prosciutto Mushrooms and Peas
8-10 slices of good prosciutto
1 cup green peas (frozen works nice)
1 cup heavy cream‎1/2 cup fresh Parmesan cheese finely grated
1 package of button white mushrooms (10-15) sliced
1/2 cup butter
1 chopped onion
1 package of bow tie pasta or similar

Bring a large pot of water to boil cook pasta until al dente as per directions on package. In a heavy-bottom pan melt butter and as soon as it starts to brown add mushrooms. Cook mushrooms 10-15 mins on med-low.
Add prosciutto and onion and cook another 5 mins, add green peas cook another2 mins, add cream. Add pasta, Stir and gradually add Parmesan cheese, season with salt and pepper.
Serve the pasta with favourite salad and you’ve got a well-balanced meal.

Caesar Salad Dressing

3 cloves garlic crushed
Put in a bowl with 5/8 cup olive oil
Add a little less than 1/4 cup red wine vinegar
Cut off the end of a lemon and add juice
Run 1 egg under warm water for a few minutes
Add egg to mixture and whisk
Add 3/4 tsp Dijon mustard
Add 1 tsp Worcestershire sauce
Add 1 tsp anchovy paste
4-5 drops of tobasco sauce
Lots of pepper
2 large tblspn mayonaise
Whisk well
Let stand for an hour

Ok, this one is for the puppy! Dog treats

This is an easy dog treat recipe and my dog Bruno, he is a chocolate Labrador, loves it.

Ingredients.:

Mix 2 tablespoons oil 1 cup water 1/2 cup peanut butter
Add 2 cups flour 1 cup oatmeal or whole wheat flour
Roll out 1/4 inch thick. Cutter the dough with a pizza cutter to make squares.
Bake at 350 for 20 minutes.
Cool off and break in pieces where you did the cuts.
Somebody gave me that great Fish recipe, you can make it with any white fish. We are not big fish lovers and both my husband and I loved it so much that we are keeping it in our favourite recipes.

Roasted Cod with Capers, Olives and Tomatoes

Prep time 10 minutes, total time 30 minutes, serving 4. This is quick and easy to make during weeknights.

Ingredients:

1/4 cup (60ml) Black olives, drained, pitted, chopped
1 tbsp (15ml) Capers, chopped well-drained
1 Lemon, zested and juiced
4 Wild cod fillets, thawed
1/4 tsp (1ml) Salt
to taste Pepper
1 cup (250ml) Grape tomatoes, quartered
1 tbsp. (15ml) Oregano, fresh, finely chopped
2 tbs (10ml) Olive oil

Directions:

Preheat oven at 425F (220C). In a small bowl, combine olive, capers and 1/2 tsp (2ml) lemon zest. Set aside.
Pat fish dry with paper towel, place on a parchment paper-lined baking sheet. Season with salt and pepper. Sprinkle with 1 tbsp. (15ml) lemon juice. Top each fillet with a quarter of the olive and caper mixture and grape tomatoes. Sprinkle with oregano. Drizzle with olive oil.
Roast for 8 to 12 minutes, depending on thickness, or until fish is opaque and cooked through. I like mine at about 128F (54C).
Serve with rice or potatoes.

Use fresh, organic ingredients (if available) if your favourite recipes and it will be tasty and a success. Don’t be afraid to try new easy recipes.