Archive | April, 2017

Pasta with Anchovies

24 Apr

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My Dad loved this dish because he loved anchovies.

Every Italian makes it just a little different.

I actually had to measure all the ingredients because I always eyeball it.

1/3 cup oil

6 cloves thin sliced garlic

Zest of one lemon

One can of flat anchovies with the oil

1 teaspoon crushed red pepper

Juice of the one lemon

1/2 cup fresh diced mint. Only use fresh.

One pound linguine

1 cup grated cheese

1/4 cup capers with the juice

Heat the oil and lightly brown the garlic

Cut the anchovies into thirds and add the anchovies with the oil from the can to the oil and garlic.

Cook on medium until the anchovies start to melt

Add the lemon zest and red pepper and cook for two minutes

Add the capers and mint and set aside

Boil the pasta in salted water

Drain and save one cup of pasta water.

Put the cooked pasta into the pan with the anchovies and mix well on medium heat

If it is too dry add 1/2 cup of the pasta water

Take off the heat

Add the lemon juice and cheese

Serve it with crusty bread and steamed broccoli

This dish can also be made with tuna

 

 

 

 

Latte

19 Apr

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Okay I am taking the easy way out.

BUT………

International Delight just put this stuff on the market shelves and I had to try it.

Plus I had a coupon.

I love latte but usually to cheap to buy one.

Now I can make my own and I did.

Make your favorite cup of coffee.

Get a can of International Delight Latte.

Shake it and spray it into the cup of coffee.

Thats it.

Enjoy.

Asparagus Tart

17 Apr

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This is such an old recipe from my  Mom.

She only made it during the Spring because the asparagus were so nice.

One defrosted puff pastry crust

16 ounces ricotta cheese

zest of 1/2 lemon

4  rounded tablespoons Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

30 asparagus

2 tablespoons olive oil

2 cloves garlic

1/4 teaspoon salt

Ten ounces shredded mozzarella cheese

3 slices provolone cheese

Preheat oven to 450 degrees

Mix the ricotta cheese, lemon zest, salt and pepper together.

Set aside.

Roll out the puff pastry to a 8 by 6 rectangle

Spread the ricotta cheese on top

Sauté the garlic with the olive oil

Add the asparagus and coat well with the oil and garlic

Add the salt

Layer the asparagus  with the oil and garlic over the ricotta cheese

Sprinkle with the parmesan cheese

Bake for 10 minutes

Take out of the oven and place the provolone cheese and mozzarella cheese on top

Bake for another 12 minutes or until the crust is nice and brown

Serve hot.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Kung Pao Chicken

14 Apr

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I crave Chinese food so this is one of my go to fast meals.

Just go to Trader Joes and pick up a frozen package and follow the directions.

It is ready in ten minutes

I usually make rice but I am trying to eat less.

Eating with chop sticks is a must

Sometimes the frozen stuff is pretty good.

Porkchop Sandwich

13 Apr

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I am trying not to eat processed food except for my addiction for hot dogs.

So this afternoon I decided to cook the lone pork chop that kept falling out of my freezer.

One  bone in pork chop

1/2 half sliced onion

2 tablespoons oil

One roll

Two tablespoons tzatziki sauce

3 sweet pickles

One tablespoon Sriracha sauce

Put the oil in a non stick frying pan

Add the oil and heat till warm

Add the onion

Season the pork with salt and pepper

Push the onions to the side and place the pork in the middle

Cook till the blood comes to the top of the chop and then turn over

Cook for another three to five minutes till done

Let it sit off the heat for ten minutes

Take the roll and slice it in half

Put the tsatziki sauce on one side of the bread and the onions on the other side

Cut the meat off the bone and place on the bread

The pickles are on the side with the hot sauce.

Eating  the meat off the bone is the best.

I wish another pork chop would fall out of my freezer

Cucumber and Red Onion Salad with Dill

5 Apr

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The first time I had this salad I lived in Brooklyn and the local deli sold it by the pound.

It was with the potato salad and cole slaw and one day I picked up the wrong container and came home with the cucumber salad.

It was love at first bite.

Since then I have experimented with all different recipes and finally settled on the simplest one.

One large English Cucumber sliced thin.

One medium thin sliced red onion

Three teaspoons dried dill or three tablespoons fresh chopped dill.

One tablespoon cider vinegar

4 ounces sour cream or plain yogurt

1/4 teaspoon salt and black pepper

Mix the sour cream, salt, pepper, vinegar and dill together.

Add the cucumbers and onion and mix well

This tastes the best when you serve it within a few hours.

You can also use half yogurt and half sour cream.

I love sour cream so I go for the extra calories.

If you use a regular cucumber make sure you take all the seeds out or else you will have  a lot of extra water.

Delicious with salmon or chicken.

 

Sausage and Vegetables

3 Apr

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Sausage should be healthy because it is so good.

Since it isn’t, I try not to eat it often.

I drain  all the fat off after it is cooked.

This is the only way I can justify enjoying it so much.

One pound crumbled Italian sweet sausage out of the casing.

One large chopped onion

One diced jalapeño . This is optional.

4 cups spiraled butternut squash

1/4 cup water

4 cups chopped Kai Pan

4 cloves chopped garlic

4 tablespoons olive oil

salt

black pepper

crushed red pepper

Put one tablespoon of oil in a frying pan.

Add the sausage and onion and cook till the onion is soft and the sausage is brown,

I just keep stirring everything in the pan so it doesn’t stick, like stir fry.

Take the meat out of the pan, drain the fat off and keep warm.

In the same skillet add 1 1/2 tablespoon oil and two cloves of garlic.

Cook for two minutes then add the squash and water.

Stir fry for 5 to 6 minutes on medium high till the squash is cooked but not mushy.

Add salt and black pepper to taste.

Take out of the pan and keep warm.

In the same skillet add the last 1 1/2 tablespoon oil and the two cloves of garlic.

Cook for two minutes then add the kai pan

Stir fry for 2 to 3 minutes until the leaves are slightly wilted

Add salt and red pepper flakes to taste

Thats it.

Portion it out onto plates or serve it family style with a chunk of bread or rice.