Main Dishes:
Butternut Squash
Clean and chop 1 leek.
Slowly saute in a little olive oil.
Peel and cube 1 butternut squash.
When leeks are translucent add squash.
Also add fresh, chopped rosemary or sage.
(Can add dried herbs if you wish)
Add some salt, a little water,
and cook covered until done.
A lot of times we eat this over rice.
Italian Vegetables and Rice
Make rice
Cut up carrots and zucchini - thin, also small amount of chard.
In pan put small amount of oil.
Press a couple cloves of garlic into the pan.
Add one can of diced tomatoes.
Add vegetables and some herbs -
oregano, thyme, basil, rosemary, salt, and pepper.
Cook - (saute garlic first before anything else is added).
Cover and cook until all vegetables are tender.
Mix in rice, adjust seasonings.
No Egg Pasta
3 cups semolina flour
1 Tbsp. olive oil
1 Tbsp. salt
1 cup water
Knead together (can be done in food processor).
Let sit 1/2 hour.
Roll out (makes two big circles).
Pasta Con Broccoli
1. Put pasta water on to boil.
2. Wash and cut 2 heads of broccoli into pieces.
Boil in salted water until crisp but tender.
Strain and run very cold water over broccoli to stop cooking.
3. While broccoli is cooking, make sauce.
In a saute pan melt small amount of butter.
Add crushed garlic, cook for a minute.
Add cream - pretty much, and bring to a boil.
Simmer cream and let reduce some.
4. Grate parmesan cheese and open can of diced tomatoes.
5. Add pasta to water - we use penne.
Don't forget to salt the pasta water well.
6. Add broccoli to cream.
Add salt, pepper and a little tomato liquid as desired.
Cook together until pasta is cooked.
7. When pasta is almost cooked but still a little too firm
dreain and combine with cream mixture.
Finish cooking in sauce.
8. Add grated parmesan, tast and adjust seasonings.
Rice and Asparagus
Make rice
Chop shallots and saute in olive oil.
Add cleaned and chopped asparagus.
Cook until tender, add salt and pepper.
Mix with rice.
Add oil or butter if desired.
Shepherd's Pie
Make mashed potatoes
In olive oil saute pressed garlic cloves.
Add cut up green beans,
1 diced red pepper,
4 sliced carrots,
3 sliced zucchini
Add salt and oregano and cook until tender.
As vegetables cook add several ladles of broth
(see vegetable broth)
and allow to almost cook out.
Butter casserole, pour in vegetables.
Top with mashed potatoes and bake until potatoes start to brown.
Let sit for 5-10 mins. after it has been removed from oven.
Spinach Casserole
3-4 pkgs. frozen chopped spinach (cooked)
12 oz cottage cheese
1 lb assorted cheeses-grated (swiss, brick, mozzarella, cheddar, colby)
dash red pepper, black pepper, pinch of cinnamon, salt
also add parmesan and 1-2 cans artichoke hearts
Fill pot 2/3 full of water and turn on high.
Put spinach in the water and stir until it breaks up and isn't frozen.
Put spinach in a colander and drain.
Try to get as much of the water out as possible.
Mix all the ingredients together in a bowl and season to taste.
Then place in a casserole pan and bake on 350 for 30 mins.
Vegetable Broth
2 medium white or yellow onions
2 carrots
2 parsnips
1/2 turnip
4-5 leaves of kale or chard
3 medium garlic cloves
salt
6 thyme sprigs
3 sprigs parsley
2 bay leaves
12 black pepper corns
2 stalks celery
Peal and cut garlic in half, also the onion. Clean carrots, parsnip, turnip, and celery. Cut them in half length wise. Rinse parsley, thyme, and bay leaves. Wash chard or kale and roughly chop, including stems.
Use heavy 8 quart stock pot on medium low heat. Place onions cut-side down in a the stock pot. Cook until caramelized, turn. Add carrots and parsnip. Cook until caramelized, turn. Add garlic, cook on one side until caramelized, add enough water to cover vegetables. Turn heat to high, use a wooden spoon to scrape the bottom. Add remainder of vegetables, herbs, and peppercorns. Cover with water or until pot is half full. Add some salt. Bring to boil, turn to low simmer, cover and cook for 45mins. Pour through trainer into different pot and press vegetables to release excess liquid.
Optional: Add tomato or tomato juice (from can).
Vegetable Risotto
1 package carnaroli rice (can use arborio, but not recommended)
2 Tbs. extra virgin olive oil
5 Tbs. butter
1 cup grated parmigiano reggiano (good parmesan)
1 large carrot, small dice
1 stalk celery, small dice
1 med. red onion, diced small
3 med. zucchini halved, quartered, and chopped into small pieces.
1 sweet red pepper diced
1 fennel bulb (optional based on availability) diced
2 med. yellow squash (optional based on availability) halved, quartered, and chopped into small pieces.
In a heavy bottomed, medium to high sided minimum 3 qt. saute; pan or dutch oven, melt 1 Tbs. butter and 2 Tbs. olive oil.
Add onion, cook on med. low heat until it begins to soften and color. Add carrot and celery and cook for 3 mins or until it begins to soften. Add fennel and cook 4-5 mins or until it begins to soften. Add zucchini and cook 5-6 mins or until begins to color and soften. Add red pepper and cook 2-3 mins. Remove 3/4 of vegetable mixture into a bowl.
Add rice to pot and roast on medium to medium high, stirring regularly not letting stick or brown. Continue until rice becomes opaque, approximately 3-4 mins. Broth should be heated just to a simmer and remain there.
Begin adding broth one ladle at a time until rice is almost covered. Stir continuously until broth is absorbed. make certain rice does not stick. Make sure your broth has enough salt in it, or add some to the rice. Continue adding ladles of broth stirring until each is absorbed before adding the next. Continue for approximately 20mins.
Taste to check progress. Rice should be firm on the inside when completely cooked. Judge the length of time the rice needs to cook. It should be an extra 5-6mins. Add vegetables with about 2 mins left. Continue to add broth as needed. Taste for proper consistency, mixture should be some what creamy.
Turn off heat. Add remainder of butter and 3/4 cups of parmesan, stir. Add more broth if necessary. Add salt to taste. serve with sprinkling of parmesan, fresh ground black pepper, and a drizzle of good extra virgin olive oil.
Butternut Squash
Clean and chop 1 leek.
Slowly saute in a little olive oil.
Peel and cube 1 butternut squash.
When leeks are translucent add squash.
Also add fresh, chopped rosemary or sage.
(Can add dried herbs if you wish)
Add some salt, a little water,
and cook covered until done.
A lot of times we eat this over rice.
Italian Vegetables and Rice
Make rice
Cut up carrots and zucchini - thin, also small amount of chard.
In pan put small amount of oil.
Press a couple cloves of garlic into the pan.
Add one can of diced tomatoes.
Add vegetables and some herbs -
oregano, thyme, basil, rosemary, salt, and pepper.
Cook - (saute garlic first before anything else is added).
Cover and cook until all vegetables are tender.
Mix in rice, adjust seasonings.
No Egg Pasta
3 cups semolina flour
1 Tbsp. olive oil
1 Tbsp. salt
1 cup water
Knead together (can be done in food processor).
Let sit 1/2 hour.
Roll out (makes two big circles).
Pasta Con Broccoli
1. Put pasta water on to boil.
2. Wash and cut 2 heads of broccoli into pieces.
Boil in salted water until crisp but tender.
Strain and run very cold water over broccoli to stop cooking.
3. While broccoli is cooking, make sauce.
In a saute pan melt small amount of butter.
Add crushed garlic, cook for a minute.
Add cream - pretty much, and bring to a boil.
Simmer cream and let reduce some.
4. Grate parmesan cheese and open can of diced tomatoes.
5. Add pasta to water - we use penne.
Don't forget to salt the pasta water well.
6. Add broccoli to cream.
Add salt, pepper and a little tomato liquid as desired.
Cook together until pasta is cooked.
7. When pasta is almost cooked but still a little too firm
dreain and combine with cream mixture.
Finish cooking in sauce.
8. Add grated parmesan, tast and adjust seasonings.
Rice and Asparagus
Make rice
Chop shallots and saute in olive oil.
Add cleaned and chopped asparagus.
Cook until tender, add salt and pepper.
Mix with rice.
Add oil or butter if desired.
Shepherd's Pie
Make mashed potatoes
In olive oil saute pressed garlic cloves.
Add cut up green beans,
1 diced red pepper,
4 sliced carrots,
3 sliced zucchini
Add salt and oregano and cook until tender.
As vegetables cook add several ladles of broth
(see vegetable broth)
and allow to almost cook out.
Butter casserole, pour in vegetables.
Top with mashed potatoes and bake until potatoes start to brown.
Let sit for 5-10 mins. after it has been removed from oven.
Spinach Casserole
3-4 pkgs. frozen chopped spinach (cooked)
12 oz cottage cheese
1 lb assorted cheeses-grated (swiss, brick, mozzarella, cheddar, colby)
dash red pepper, black pepper, pinch of cinnamon, salt
also add parmesan and 1-2 cans artichoke hearts
Fill pot 2/3 full of water and turn on high.
Put spinach in the water and stir until it breaks up and isn't frozen.
Put spinach in a colander and drain.
Try to get as much of the water out as possible.
Mix all the ingredients together in a bowl and season to taste.
Then place in a casserole pan and bake on 350 for 30 mins.
Vegetable Broth
2 medium white or yellow onions
2 carrots
2 parsnips
1/2 turnip
4-5 leaves of kale or chard
3 medium garlic cloves
salt
6 thyme sprigs
3 sprigs parsley
2 bay leaves
12 black pepper corns
2 stalks celery
Peal and cut garlic in half, also the onion. Clean carrots, parsnip, turnip, and celery. Cut them in half length wise. Rinse parsley, thyme, and bay leaves. Wash chard or kale and roughly chop, including stems.
Use heavy 8 quart stock pot on medium low heat. Place onions cut-side down in a the stock pot. Cook until caramelized, turn. Add carrots and parsnip. Cook until caramelized, turn. Add garlic, cook on one side until caramelized, add enough water to cover vegetables. Turn heat to high, use a wooden spoon to scrape the bottom. Add remainder of vegetables, herbs, and peppercorns. Cover with water or until pot is half full. Add some salt. Bring to boil, turn to low simmer, cover and cook for 45mins. Pour through trainer into different pot and press vegetables to release excess liquid.
Optional: Add tomato or tomato juice (from can).
Vegetable Risotto
1 package carnaroli rice (can use arborio, but not recommended)
2 Tbs. extra virgin olive oil
5 Tbs. butter
1 cup grated parmigiano reggiano (good parmesan)
1 large carrot, small dice
1 stalk celery, small dice
1 med. red onion, diced small
3 med. zucchini halved, quartered, and chopped into small pieces.
1 sweet red pepper diced
1 fennel bulb (optional based on availability) diced
2 med. yellow squash (optional based on availability) halved, quartered, and chopped into small pieces.
In a heavy bottomed, medium to high sided minimum 3 qt. saute; pan or dutch oven, melt 1 Tbs. butter and 2 Tbs. olive oil.
Add onion, cook on med. low heat until it begins to soften and color. Add carrot and celery and cook for 3 mins or until it begins to soften. Add fennel and cook 4-5 mins or until it begins to soften. Add zucchini and cook 5-6 mins or until begins to color and soften. Add red pepper and cook 2-3 mins. Remove 3/4 of vegetable mixture into a bowl.
Add rice to pot and roast on medium to medium high, stirring regularly not letting stick or brown. Continue until rice becomes opaque, approximately 3-4 mins. Broth should be heated just to a simmer and remain there.
Begin adding broth one ladle at a time until rice is almost covered. Stir continuously until broth is absorbed. make certain rice does not stick. Make sure your broth has enough salt in it, or add some to the rice. Continue adding ladles of broth stirring until each is absorbed before adding the next. Continue for approximately 20mins.
Taste to check progress. Rice should be firm on the inside when completely cooked. Judge the length of time the rice needs to cook. It should be an extra 5-6mins. Add vegetables with about 2 mins left. Continue to add broth as needed. Taste for proper consistency, mixture should be some what creamy.
Turn off heat. Add remainder of butter and 3/4 cups of parmesan, stir. Add more broth if necessary. Add salt to taste. serve with sprinkling of parmesan, fresh ground black pepper, and a drizzle of good extra virgin olive oil.
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