Recipe Blog ~ ‘A tavola non s’invecchia’

Basta Pasta

  • February 25, 2015

I like to make this for friends or family, when I don’t really feel like cooking up a big meal and messing up my kitchen, but want to impress with yummy flavors, colors, and textures.

My favorite summertime pasta:

Using penne, farfalle, or torchietti
Chicken Breast grilled or seared in a pan w/ olive oil then finished in the oven
feta cheese
baby spinach
fresh cherry or grape tomatoes, halved
pine nuts
good tasting/high quality (expensive) olive oil
regular cooking (cheap) olive oil
herbs de Provence or Italian herb mixture
juice of 1 lemon
garlic clove finely chopped
salt and pepper to taste

Optional:
fresh grated parmigiano reggiano
cracked red pepper flakes
sauvignon blanc, white wine

Wash, salt, pepper, and rub the herb of choice on both sides of chicken breasts, marinade chicken breasts in the juice of half of the lemon, garlic, olive oil, and a splash of white wine for no more than 1 hour.

Pour yourself a glass of wine.

In a cast iron skillet, or oven safe pan, sear both sides of chicken breasts for about two minutes in a little olive oil. Place pan in 350 degree oven and cook until done (approximately 20 minutes). You can also grill breasts. You’ll know they’re done when juice runs clear. Remove from oven, place chicken on a plate and cover with foil to keep warm. Let the meat rest before cutting to retain their moisture.

Pour yourself some more wine.

While the chicken is cooking, cook the pasta in boiling water until al dente (or as you like).

In another dry pan, toast pine nuts on low heat with a pinch of salt, remove and set aside. Add olive oil to the pan and wilt the spinach, squeeze lemon juice on the spinach, salt and pepper to taste (don’t salt until the spinach has cooked down). Turn off the heat.

Strain pasta, toss into the spinach pan, and add enough good tasting/high quality olive oil to coat the pasta, add halved tomatoes to warm, not to cook. Cut meat into bite sized pieces, or strips cut on the bias, add to pan. Gently stir it all together and put into flat serving bowls or plates. Add crumbled feta cheese, and pine nuts. Finally, if desired add parmigiano reggiano and cracked red pepper flakes.

Pour yourself and your friends another glass of wine. Clearly, I like to serve this with a nice glass of Sauvignon Blanc, the citrus of the wine goes well with the marinade on the meat. Basta pasta, basta vino, enjoy!

Have a seat because you’ve had too much wine.

Fried Green Tomatoes

  • February 7, 2015
Fried Green Tomatoes

Winter is on the way, so I had to pick my heirloom tomatoes before the first freeze. What to do with these beautiful green tomatoes?
fried green1 copy

fried green3

fried green4

Ingredients:
Green tomatoes, cut into 1/2 inch thick slices.
1 Cup Flour
1 Cup Corn Meal
1/4 cup bread crumbs
Peri peri or paprika
Salt and Pepper, to taste
Italian or French herbs, to taste
2 eggs
Splash of milk, almond, cow, or other
olive oil

How to:
Beat the eggs with milk.
Add all dry ingredients together, blend well
Dredge the tomato slices in the egg mixture, then the dry mixture, then repeat.
Set aside on a plate for a few minutes or up to an hour in the refrigerator.
Heat oil in large skillet, add tomatoes, careful not to crowd the pan.
Cook low and slow until browned, turning once and repeat.
Remove from pan onto a paper towel to blot any excess oil.
Serve hot.

I served these for breakfast and added a ladle of green chili over the top just for fun.

fried green finished

Tonia’s Chicken Mole Mom’s Style

  • February 2, 2017
Tonia’s Chicken Mole Mom’s Style

Ruthie cameo

biggest fan 1 of 5

Ingredients:

This recipe uses all dry powder chili/spices

  • Whole cut up chicken, save back, carcass, pieces and part
  • Coconut oil
  • Cinnamon
  • Paprika, spicy
  • Paprika, sweet
  • Mild NM red chili
  • X Hot NM red chili
  • Chipotle
  • Smoked habanero
  • Garlic
  • Ginger
  • Allspice powder, plus 12-15 berries
  • Cloves - 10
  • Achiote
  • Bakers chocolate
  • Tahini Paste 2 very heaping tsp
  • Sourgum flour, 2 T
  • Coconut flour, 1 T
  • Butter, 2 T
  • S&P
2 of 5

This mound is about 4" X 4" and 1.5" high of chili and other spices. Add your own chili to taste.

Directions

2a of 5

Break down chicken, set aside.  Put scraps and carcass in pot with ~ just enough water to mostly cover, add cloves, all spice, achiote, and large pinch of salt.  Boil hard to reduce and concentrate flavor of broth.

Salt and pepper chicken, and sear a few pieces at a time, browning on all sides (2 sides minimum) in coconut oil. Set aside.

Let the oil cool a bit before adding all dry ingredients, whisk to combine, return to heat and cook down. Add baker’s chocolate and tahini, continue to whisk.

Strain the chicken broth (that is likely still boiling) directly into the Dutch oven, and whisk hard, breaking up all of those balls of dry ingredients. Return the chicken pieces to the pot, make sure all pieces are covered, add organic boxed chicken stock if necessary, and simmer on low for about an hour.

When the house smells so good you can’t stand it, make some basmati white rice.

Carefully remove the chicken from the liquid and set aside. In a separate cast iron skillet make a roux with the butter, salt, and flours.  Cook to light brown and add to the liquid in the Dutch oven to thicken the sauce.  Whisk making sure all roux is integrated.  Return the chicken to the sauce and let simmer for a couple of minutes.  Serve over hot rice and enjoy. 

Brother John reminded me how mom would make it – the ingredients are my recipe.

3 of 5

 

2nd best after 5 of 5

  Best after

 

 

 

Crockpot Recipe for Gluten Free Chocolate Lava Cake

  • January 25, 2016

lava cake steam a risin

Ingredients:

1 cup cane sugar (can do up to 2 to taste)

1 cup sorghum flour

1/2 cup coconut flour

1/2 cup gf flour mix (like Bob’s Red Mill)

3/4 cup Dutch cocoa (unsweetened)

1 tsp baking powder

1 tsp baking soda

1 teaspoon kosher salt

3 eggs, whisked

1/2 cup olive oil or coconut oil             lava cake crock pot ready

2 tsp vanilla

1 cup whole milk

1 cup hot coffee

1/2 cup apple sauce

1/2 bag 65% or greater chocolate chips

Organic pudding mix (1 egg yolk, 2 cups milk) cook ahead and chill slightly

vanilla ice cream

Make the pudding and place in the refrigerator while you put together the rest of the cake.

Make the Cake: mix dry ingredients together in one bowl, in another mix all wet ingredients except for the coffee.. First whisking the eggs then add the milk, oil and vanilla. Add the wet ingredients to the dry and mix well, add the coffee and continue to mix (it will be very wet). Pour into crock pot, add the slightly chilled pudding, do not blend, rather just pour throughout. Top with dark chocolate chips, cover and cook on high for 2to 2.5 hours. Scoop out and serve with vanilla ice cream.

I don’t like super sweet deserts, so I only used 1 cup sugar in this recipe. I rely on the ice cream and pudding to make up the sweetness.

Enjoy with your neighbors, I did.

lava cake with ice cream            lava cake finished

Golden Milk

  • November 22, 2015

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Golden Milk, 2 cup serving

  • 1 – 2 cups water (1 if using coconut water)
  • 1 cup coconut water (optional)
  • 1 heaping tablespoon Turmeric Concentrate (see below)
  • 2 tablespoons coconut milk
  • honey to taste, 1/2 tbsp +/-

With the exception of honey, mix all ingredients to saucepan and heat to gentle simmer, remove from heat add honey, and enjoy in your favorite mug.  (do not cook the honey.)

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Recipe for Turmeric/Ginger/Pepper ConcentrateIMAG0307

  • 20″ fresh turmeric root
  • 7″ fresh ginger root
  • 1 heaping teaspoon fresh cracked black pepper
  • 3-5 tablespoons MTC oil, coconut oil, or grass fed ghee

Saute all ingredients on medium/high heat until a paste forms.  Let cool and store in a glass jar in your refrigerator.  I’m not sure how long this lasts, but I’ve had a jar in my fridge for a month, and it was still fresh to the last spoonful.  I’ve also used dried organic turmeric when fresh is unavailable.  The only downside is that I love to eat the solid bits at the bottom of my glass when using fresh, the dry: not so much.  The drink is still good though.

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Black pepper enhances bioavailability of Turmeric.  Even just a little pinch of pepper can significantly boost levels.  So unless you’re drinking this just for its amazing flavor, the black pepper is required to allow your body maximum absorption.

This amount of concentrate will last me roughly 2 weeks.

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Also, please be aware that turmeric can slow blood clotting, and may interact with medication that slows blood clotting.  Do not take turmeric without speaking to a medical professional if you are taking anticoagulant/antiplatelet drugs, or if you are concerned about blood clotting issues.

Heirloom Turkish Turban Squash Soup

  • September 23, 2015

   turkish turban squash soupTurkish Turban Squash Soup

Squash, quartered and seeded (do not peel). Seeds can be roasted and eaten or saved for planting.

2-3 oranges, juice of only

1 sweet onion, large rough chop

2-3 sweet apples, cored and peeled

~32 oz. stock, organic chicken or vegetable

~1″ fresh ginger root, grated

~1″ fresh Turmeric root, grated

~2 – 4, garlic cloves to taste, minced

salt and pepper to taste

bay leaf

1-2 tbsp. coconut oil

fine olive oil, for drizzling

Optional: herbs of choice (whatever you like. I use herbs du Provence the squash while baking), or curry if you want that flavor.

Quarter and seed the squash, rub the inside flesh with olive oil, salt, pepper and herbs. Bake at 350 for 45-60 minutes, until fork tender. Remove from oven, and let cool.

Add oil to stock pot on medium heat, sauté the onion until translucent, add apples, and ginger.  Once the apples begin to soften, add the garlic and turmeric and cook for only 2 more minutes. (don’t over cook the garlic).

Add stock, juice of oranges, and bay leaf to stock pot.

Remove the flesh from squash with spoon or fingers, leaving behind the skin, add to stock pot. Add enough water to submerge everything in the pot. Cook on medium heat for about 20-30 minutes until all veggies are soft and the flavors marry.

Remove bay leaf (very important), save.

Using an immersion blender puree the soup. You can also blend in batches using a traditional blender. If using blender be careful and do it in small batches because the hot soup will expand in the blender and can explode out. Return bay leaf to the soup and simmer. Add more salt and pepper if needed.  Drizzle fine olive oil on top of each serving bowl.

You can also use the above recipe for carrot or butternut squash soup in place of the Turkish Turban.

Bison Stroganoff

  • April 16, 2015

bison stroganaoff

 

Bison Sirloin steak, 1/3 to 1/2 pound per person

Crimini mushrooms, small bin

Greek yogurt, ~ 1/2 cup

Egg noodles ( I used gluten free)

Sweet white onion (optional), 1 medium

olive oil

S&P

Herbs de province

Cracked red  pepper (optional), to taste

Parmesan Cheese (optional), to taste

~2 tsp butter

~1 tsp flour (I used GF brown rice four)

Add salt and olive oil to pot of water, bring to a boil, add  noodles and cook  according to package instructions.  Ideally everything will be done at the same time so plan your pasta cooking so it will finish just before the meat. Once the water boils, the mushrooms will likely take the longest.

Slice mushrooms, or cut into quarters, saute in butter over medium heat.  Do not salt until they are browned, otherwise they will not brown.  Once finished, add salt and pepper.

Cut onion into ~1 inch squares, salt and pepper the onion, cook until translucent.  May have to cook in separate pans or in shifts.

Mushrooms should take approx. 10-15 minutes to cook.

While the noodles, mushrooms/onions are cooking, prep and cook the meat:  Cut sirloin into 1/2 inch cubes, salt and pepper and lightly dust with flour.

Add small amount of butter to cast iron skillet and heat the pan.  Add the sirloin pieces but do not overcrowd the pan.  Brown on all sides, and cook to medium rare, remove from heat if necessary to keep from overcooking.  (should be about 2 minutes per side)

Drain the pasta return to pan and toss liberally with olive oil.    Serve a bed of egg noodles to each plate.

Combine mushrooms and onions to meat skillet, stir to mix.  .  Add the Greek yogurt to the pan and toss together so all the ingredients are somewhat coated.  Spoon on top of the egg noodles, sprinkle with parmesan cheese and cracked red pepper.  And enjoy.

Clam Chowder

  • February 25, 2015
Clam Chowder

First Snow Clam Chowder

chowder 1
chowder 2
chowder 3
Clams, canned or fresh, if canned save the liquid.
2 bottles of clam juice
5-6 stalks of celery, sliced thin (or to taste)
3-4 cloves garlic, minced
5-6 large potatoes, diced (to taste)

4-6 strips of thick cut bacon, cut into 1/2 inch pieces
1.5 cups half and half
2 shallots, chopped
thyme
bay leaf
salt and pepper
1 stick butter
1/3 to 1/2 cup flour
1/2 cup white wine.

Clean, steam and shell clams: Scrub all sand away from clam shells, wash thoroughly with fresh water. Add the white wine to equal amount of water and steam the clams. Let the steamed clams cool. Strain the steaming liquid to remove any sand, and when shelling the clams, save any liquid from inside the shells. Set liquid and clams aside.

Render the bacon in large stock pot, remove most of the bacon fat and add 1-2 tablespoons of butter. Sauté the celery and shallots with the bacon until translucent add garlic, bay leaf, and thyme and sauté just a couple of more minutes. Be careful not to burn the garlic or butter. When garlic is fragrant, add potatoes and clam juice from jars as well as any reserved stock. Add enough water to cover the potatoes by a couple of inches. Turn flame to high to bring to a boil. Allow to boil for a minute or two, then reduce heat, cook until potatoes are fork tender. In a sauté pan, add ½ stick of butter and flour, stir constantly until cooked (about 4-5 minutes). Add 2-3 scoops of the warm liquid from the stock pot to the flour mixture, and blend until smooth, add the flour mixture to the stock pot to thicken. Add half and half and clams to the soup, salt and pepper to taste. Let flavors marry for a couple of hours (if you can stand to wait). Be careful not to boil again once clams and milk are added.
Serve warm with crackers or as with toasted and buttered sourdough bread.