Tag Archives: diced tomatoes

Gnocchi with Sauteed Zucchini

1 Jun

gnocchi

This is a great main or side dish.

Three tablespoons olive oil

One large diced onion

Three cloves of diced garlic

Three sliced zucchini

One can of diced tomatoes

Two tablespoons tomato paste

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

Six basil leaves

1/2 teaspoon dried oregano

One pound cooked gnocchi

Heat the oil and add the onion and garlic.

Cook till soft but not brown

Add the zucchini

Cook for about five minutes.

Add the tomatoes, tomato paste, garlic powder, basil, oregano, salt and pepper.

Let everything simmer for about fifteen minutes.

Boil the gnocchi in salted water according to package directions.

Drain and add to the zucchini.

Let cook together on a low heat for another fifteen minutes.

Top with grated  parmesan cheese and grated mozzarella cheese.

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Tomato Okra

27 Jan

Tomato Okra

I never ate okra as a child. My Mom just didn’t cook it.

I had it for the first time at a friends house and loved it.

So this started my trial and error trying to cook it .

After many, many pounds of okra all I had was this slimy vegetable that couldn’t get past my lips. So I stopped trying to cook it.

Last week I was at my friend Maria’s again, I am a real pest.

She was cooking okra and showed me how to do it right.

3 to 4 tablespoons olive oil

1/2 chopped onion

3 cloves chopped garlic

One pound bag of frozen okra, do not defrost it.

One 14 ounce can of diced San Martino tomatoes

Two small cans of tomato sauce.

One teaspoon dried parsley

Four basil leaves

Salt and pepper

Optional spices are oregano and crushed red pepper. I just love basil and put it in everything.

Saute the onion and garlic in the olive oil till the onions are soft

Add the diced tomatoes and bring to a boil

Add the frozen okra, parsley, basil, salt and pepper.

Cover the okra with the tomato sauce

Push the okra down with a spoon  so it is covered with the liquid

Cover the pot and let simmer until the sauce starts to thicken and the okra looks cooked about 20 to 30 minutes.

DO NOT STIR THE POT

If you start stirring the pot the okra gets slimy because it starts to break up.

I made this the other night and we ate the entire pound.

It is easy, delicious and different.

Thank you Maria

 

Braised Short Ribs

16 Dec

Braised Short Ribs

This takes some time to make and is worth every second.

It was my son Mikes birthday and this is one of his favorites so I made it for him. A labor of love.

This is enough for 8 to 10 good eaters so cut the recipe if you need to but follow the cooking  directions.

My Mom used to make this and the house would smell great.

It was a real inexpensive meal back then and would stretch to feed all of use for days. Now it is not cheap.

This also freezes well and is a great make ahead company meal.

Take out your largest pan you have to braise the meat.

12 pounds of short ribs

1/3 teaspoon olive oil

4 ounces of chopped pancetta

Flour, salt and pepper to dust over the ribs.

2 large diced onion

8 cloves garlic

1 1/2 pounds of baby carrots

6 chopped celery stalks with the green tops

2 boxes of sliced mushrooms

1 small can of tomato paste

2 28 ounce cans of diced tomatoes with the juice

6 cups good red wine plus a little extra to get you threw this recipe.

8 cups of beef broth

2 teaspoons dried thyme

4 bay leaves

2 beef bouillon cubes

1/4 cup fresh chopped parsley for garnish

On medium heat add the oil and pancetta.

Cook till the pancetta is crisp and then take out of the pan and set aside.

Sprinkle the ribs with the flour, salt and pepper.

Place the ribs in the hot pan to brown on both sides. Do not crowd them, so work in batches.

Put the ribs in the largest aluminum roasting pan you have and place the pan on a cookie sheet.

You need the cookie  sheet or else the pan will bend with the weight of all the ribs and vegetables.

De-glaze the braising pan with the red wine then add the tomato paste and mix well. Cook for about five minutes till the wine starts to boil

Pour over the ribs.

In the same braising pan add the onions, mushrooms, celery and garlic and cook just  till soft.

Add the diced tomatoes, thyme and bay leaf.

Pour everything over the ribs.

Add the beef broth over everything.

Add the pancetta.

Add 2 beef bouillon cubes instead of salt.

Cover tightly with foil.

Bake 375 for at about four hours.

Check after two hours and add more broth if needed.

Stir the bottom of the pan to make sure it is not burning.

If your oven runs hot lower the temperature to 325 or 350.

Make sure the foil is tight.

The meat should fall off the bone when it is  finished cooking.

It is amazing how the sauce thicken up.

Taste for more salt and pepper.

Make sure you take the bay leaves out before serving

Serve with big wide pasta noodle, polenta or cheese grits.

I went with the cheese grits this time.

I like to make this ahead of time then chill.

The beef fat hardens and you can scrape it off.

The bones from the short ribs are so good to suck on. You can taste the marrow so don’t throw them out.

My Mom used to save the bones and put the them in a soup. She wasted nothing.

Enjoy.