Tomato Caprese

A classic Italian appetizer and one of my favorite snacks to eat. The cool, fresh tomatoes combined with the salty mozzarella cheese, sweet fresh basil and balsamic vinegar create a delicious, satisfying bite!

INGREDIENTS:
Tomatoes (whatever kind you like- the larger the tomato, the larger the slice will be for the appetizer)
Buffalo Mozzarella cheese (in the specialty cheese section of supermarkets- comes in a container with water)
fresh basil leaves
olive oil
balsamic vinegar
salt and pepper

Chop your tomatoes into thick slices. Arrange on a plate. Chop the mozzarella cheese into squares or rectangles, and place on top of the tomatoes. Chop your fresh basil leaves into small pieces. Sprinkle over the tomatoes and cheese. Drizzle some olive oil and balsamic vinegar over the top and a few dashes of salt and pepper, if desired. (The cheese has salt so I wouldn't add much more salt.) 

And there you have it-- a healthy, put-a-smile-on-your-face (well mine anyway) kind of dessert that only takes minutes to prepare! Buon Appetito!

**OPTION-- If you love grape or cherry tomatoes like I do, you can do a different version of this on skewers with the smaller tomatoes and small mozzarella cheese balls.

Brown Rice Mushroom and Asparagus Risotto

As a great comforting, rich meal, risotto always comes to mind when needing something simple and very versatile. With risotto dishes, you can add in your favorite ingredients and vegetables. Arborio rice is what you're supposed to use for risotto but, it's pretty expensive, so I make it with whatever rice I have on hand, and no

QUICK INGREDIENT CHECKLIST:

1 1/2 cups of rice (brown, white, jasmine, basmati, arborio, wild- your choice)

1 bunch of asparagus

1 package of sliced mushrooms

1 onion (yellow or white)

1 clove garlic

1 carton vegetable broth

about 3 cups of white wine

salt and pepper

Italian seasoning

fresh basil and parsley

1/2-1 cup Parmesan or Romano grated cheese

one ever complains. No rules in my kitchen. If it tastes good, then what does it matter? On New Year's Eve, I made a champagne risotto with mushrooms and black olives. This version is made with white wine.  

In a large skillet lined with extra virgin olive oil, heat on a low-medium temperature. Add your chopped garlic and onions, and let cook for a few minutes. Then add in your rice, and stir to coat with oil. Add in 2 cups of vegetable broth and 1 cup of white wine. Add a few dashes of salt, pepper and Italian seasoning. Bring to a boil, then cover and reduce temperature to low. When liquid is mostly absorbed, add in another cup of both the broth and the wine as well as your mushrooms. Cover again and let liquid absorb. Meanwhile, break off the ends of your asparagus at the natural breaking point, then chop the remaining portions into about 1-inch pieces. Add them into the skillet, stir and re-cover. When liquid becomes absorbed again, add in another cup of both the broth and white wine. Continue to let slow cook. If you're pressed for time, turn up the temperature some. When liquid becomes fully absorbed, top off with your grated cheese and freshly-chopped herbs. Add more salt and pepper as needed. Serve and thank me later. :] Just kidding. Enjoy!

Pasta Shells with Tomato Vodka Cream Sauce and Beef/Pork Meatballs

If you love Italian food like we do and have never had a vodka cream sauce, you don't know what you're missing! This type of sauce is very popular in New York. Our parents grew up in Brooklyn so we frequently visit our relatives up there. A pasta with vodka cream sauce is pretty common on Italian restaurant menus up there, as well as elsewhere. We like to make our sauces from scratch for that extra home-cooked taste that our grandmother spoiled us with growing up. It's not the quickest meal, but it's perfect for a weekend when you have some time. And trust me, it will be so worth it when it's finished!

FOR THE SAUCE:

3 large cans of pureed tomatoes, (not ready-made sauce) (if you prefer chunky, get 1 can of whole or diced tomatoes)

1 1/2 cups of vodka (unflavored)

about 1/2 of a small carton of heavy whipping cream

2 onions (color of your choice)

3 cloves of garlic

spices: parsley, oregano, black pepper, salt, Italian seasoning (rosemary, thyme, etc.), basil

about 1/3 cup of sugar
about 1/2-1 cup of parmesan or romano cheese

red pepper flakes-just 2 or 3 hits (optional)

Italian sausage (mild, medium or hot-optional) (we use Johnsonville 6-packs a lot)

In a large pot that has a lid, line the bottom with some extra virgin olive oil and put on a low temperature (about the 3 setting). Meanwhile, chop up your garlic and onions. Throw them in the pot. Stir. If you're adding sausage, cut your sausage into about 4-inch chunks or in half. Throw them in the pot, stir them in with the onions and garlic, adjust the temperature to medium (about 4 or 5) and cook until brown. Then pour in the tomato puree. Add in all spices and sugar. Be generous with the spices. The more the merrier. Cook for about 1 1/2 hours. Yes, that's right. Give it a taste and add in more of any spice needed. If it's still real bitter, add a little more sugar. Then add in the vodka and cook for 20 more minutes. After that, lower the temperature to low, add in the heavy whipping cream and finish it off with the grated cheese. Perfection. 

FOR THE MEATBALLS:

2 pounds of ground beef

1 pound of ground pork (ground turkey is another option)

2 eggs

about 1 1/2 cups of cornmeal (or gluten-free breadcrumbs) 

spices: parsley, oregano, basil, black pepper, salt, Italian seasonings

parmesan or romano cheese

To prepare, get a large frying pan with some canola oil covering the bottom heating on a low temperature. (maybe about 3 or 4) Meanwhile, in a large bowl, mix all the ingredients together. Use your judgment on whether or not to add in more breadcrumbs or seasonings. Roll into balls and place a bunch at a time in the frying pan. (Don't crowd the pan- make sure they are spaced out) Rotate them until all sides are browned and cooked throughout. On a platter with paper towels, let the meatballs cool and de-grease. Place them into the sauce. (optional)

PASTA: We used shells but you could use any shape of gluten-free pasta. Cook per bag instructions.

On your plates or bowls, place some pasta, cover with the sauce and a couple of meatballs. Garnish with some fresh chopped basil and chopped prosciutto for an extra salty bite. (optional)

So yummy!! Yes, a little time consuming, but well worth it! Bring out your inner Italian cook!

 

Grandma's Pasta Salad With Broccoli

Our Grandma frequently whips up this delicious pasta salad when we get together. As they say, Grandma's food is always the best. I've never tasted any of our Grandma's food that I didn't like. She's taught us a lot in the kitchen since we were young. I guess you can say she's been one of our cooking mentors. This pasta salad is easy and quick to make. All you need is:

• GF rotini pasta (tri-colored or not)
• broccoli-fresh or frozen
• Good Seasons Italian dressing packet
• a handful of grape or cherry tomatoes
• black pepper
  

Cook your pasta according to the package instructions. Simultaneously, cook your broccoli. (If frozen, go by bag instructions. If fresh, steam them until they reach the desired tenderness.) When both pasta and broccoli are complete, rinse under cold water to cool. Drain, then mix them together in a large serving bowl. Add in your tomatoes, chopped or whole, however you like. Sprinkle some black pepper. Coat with your dressing. Any Italian dressing would work. We frequently use the Good Seasons Italian dressing packet which instructs you how to make by mixing with olive oil and vinegar. But any store-bought dressing would do. Buon Appetito!

Eggplant Mozzarella Pasta Dish

Growing up in an Italian family, we've cooked it all. But sometimes, it's nice to try something new with familiar ingredients. Our Mom introduced us to this dish, and it is now one we eat often. It's a different and delicious take on a pasta dish. And just use gluten-free pasta to make it gluten-free. Here's how:

Quick Ingredient Checklist:
1 eggplant
1 package shredded mozzarella
2 cans diced tomatoes or 3 large fresh tomatoes
1 onion, color of your choice
1 package sliced mushrooms
1 can black olives (optional)
1 bell pepper, color of your choice
2 boxes of gluten-free linguini (or regular for others)
handful of fresh basil leaves
salt n' pepper

First, dice 1 eggplant and place in a collander in the sink to drain for about 15 minutes.

Boil 2 boxes of linguini or fettuccini (gluten free if needed) in a large pot of salted water with a few drips of olive oil to help prevent sticking.

Then, in a medium saute pan with some olive oil, place a large onion of your choice (white, yellow or red), chopped, for 2-3 minutes. Add either 2 cans of chopped tomatoes or 2 fresh tomatoes, chopped, into the onion mixture with some salt and pepper.

In a separate large saute pan lined with olive oil, cook the eggplant on medium to high for about 8 minutes. Then add 1 chopped bell pepper (color of your choice) and 1 package of sliced mushrooms to the mixture.

Once those are both done, add the tomato mixture to the eggplant mixture.

Mix in 1 package of shredded mozzarella cheese, 1 can of sliced black olives and chopped fresh basil to garnish.

Serves approximately 6 people, depending on how Italian you are. ;)