Penne with White Beans and Tomatoes

You probably thought I was never going to blog again, but here I am! You may be wondering what happened to me.... Well, my whole life changed one night in early November. We had a relaxing evening planned of wine & take out Thai food on the couch while watching TV. Anyways, we ended up watching a food documentary, FORKS OVER KNIVES.

FORKS OVER KNIVES examines the claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting animal-based and processed foods. As I watched, I could feel myself choking on my Pork entree.... The documentary definitely encourages a plant-based diet. (Why hadn't I just put on the new Sherlock Holmes movie or something??) Anyway, if you want to know more about the documentary, check out the website: www.forksoverknives.com .

Well.... when the movie ended, my husband Randy made a proclamation that we, as a family, would change the way we eat, and that we should start  the very next day! He has long been a believer in the Anti-Inflammatory Food Pyramid created by Dr. Andrew Weil. Here it is.

(see below)

This was definitely going to be a big change for us! This meant eating a lot more vegetables than we had been. We also were used to eating lots of chicken, beef, pork, etc. as well as stuff like ice cream and of course, Italian bread. The first few times I went food shopping, my head was SPINNING as I tried to figure out what to get and prepare, that could still be as tasty and appealing as before.

Little by little, I've slowly figured it out, and I am once again excited about food-blogging! We have been doing a great job of sticking closely to the food pyramid, and we still have treats like steak or cheesecake a few times a month. Everything in moderation, right??

The funny thing is, the recipe I am sharing with you today is one I have been making since I was a newlywed. (That is 23 years ago, in case you are wondering) It's yummy, easy and filling. (Not to mention that it would get a "thumbs up" from Dr. Andrew Weil!) It's a perfect meal for a chilly winter evening!

PENNE WITH WHITE BEANS AND TOMATOES
1 pound penne pasta (now I use brown rice pasta, but regular tastes great also)
1 can cannellini beans, drained
8 tablespoons extra virgin olive oil
4 cloves of garlic, chopped
1 bunch fresh sage leaves, stems removed
1 large can plum tomatoes, drained and chopped
salt and pepper to taste
Parmesan cheese (as garnish)

Heat the olive oil in a large saucepan over low heat. Add the garlic and sage leaves and saute', stirring frequently, for about 2 minutes. add the tomatoes and season with salt and pepper. Simmer for about 15 minutes. Add the beans, and cover the pan with the lid slightly ajar and simmer for about ten more minutes.

Meanwhile, bring salted water to a boil and cook the penne until al dente. Drain the pasta and transfer to the saucepan containing the bean and tomato mixture. Stir well to coat the pasta, and then spoon out into individual bowls. Sprinkle with Parmesan cheese and serve at once.

Enjoy! And have a healthy start to 2012!!!

PASTA RAPIDO! Quick & Delicious

Whew! I just got over a terrible case of writer's block. Sorry!

I hope this yummy, easy recipe will make up for it. It's called Pasta Rapido, and I've been cookin' this stuff for at least 20 years. I usually make it as a side dish for breaded chicken cutlets, but it's hearty enough to stand on it's own if you prefer.

You know where I got this recipe from? One of those good old fashioned Sunset paperback cookbooks. The collection of  Sunset cookbooks definitely fall into the "oldie but goodie" category. You may want to pick one up if you see any at a yard sale this summer.

PASTA RAPIDO

1/2 cup olive oil
2 small dried hot red chilies, broken into pieces
3or 4 cloves of garlic, minced or pressed
3/4 teaspoon salt
1 bunch fresh parsley, chopped (I usually use Italian parsley, but we had some fresh curly parsley from the garden so I just used that this time, and it tasted just as good)
1 lb your favorite pasta (we like thin spaghetti)

Start salted water boiling for pasta. Then heat olive oil over low heat in medium saucepan. Add chilies and cook until they begin to brown.

Add garlic and cook for about 30 seconds or until limp (do not brown). Add salt and parsley and cook, stirring occasionally, for a few minutes more. Remove from heat.

Your water for the pasta should be boiling by now, so add the pasta and cook until Al dente. Drain, toss with your freshly made mixture of parsley goodness, and it is ready to serve. We always like it topped with a few shakes of Parmesan cheese. 

                                  It's quick ("rapido"), easy, and delicious! Mangia!

SHRIMP ORZO, MASSAGES, AND FACIALS, OH MY!

Last week my friend Robin hosted a wonderful Ladies "Spa Day" at her home in New Vernon, NJ.

Adina (Massage Therapist) and Ruth (Esthetician) offered their services to all of Robin's guests throughout the day. Meanwhile in the kitchen, Robin offered a bountiful buffet of delicious food choices, beverages, and dessert bites for everyone to enjoy. Everyone was all smiles as we took in the "Spa" atmosphere, the relaxing music, and enjoyed one another's company.

One of the food treats she offered stood out as "a must" for today's blog entry. It was so delicious I could have finished off the entire serving bowl myself!

(kinda tacky behavior for a ladies spa day...don't cha think?)

Anyway, she kindly shared the recipe with me, so now I can share it with all of you!! An added plus is that it can be prepared in advance! It can be served warm, room temperature, or even cold.

ROASTED SHRIMP ORZO

• Kosher salt
• Good  quality olive oil
• 3/4 pound orzo pasta (rice-shaped pasta)
• 1/2 cup freshly squeezed lemon juice (3 lemons)
• Freshly ground black pepper
• 2 pounds (16 to 18 count) shrimp, peeled and deveined
• 1 cup minced scallions, white and green parts
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat-leaf parsley
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 1/2 cup small-diced red onion
• 3/4 pound good quality feta cheese, largely diced

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Ziti Beef Bake

When I first learned about this recipe several years ago, I was home recovering from minor surgery. I was taking pain medication, feeling very drowsy and extremely sore. I was hungry, but decided that I would much rather be run over by a freight train than have to cook dinner for myself or anyone else.


I was trying to decide between calling for Pizza or Chinese take out, when low and behold...the doorbell rang. It was Anne (my sister in law) holding a Get Well card, along with a huge baking dish covered with tin foil!

Suddenly it was as if I heard angels singing, and there seemed to be a shimmering ray of light that surrounded her (It must have been the effects of the meds I was taking). One thing I know for sure though, is that the house was filled with the aroma of a home cooked meal! She said it was called Ziti Beef Bake.

I can still remember how wonderful it tasted. And the leftovers... mmm! We reheated them, and they seemed to taste even better than the first time! It was just what I needed. I asked her for the recipe ASAP and I have been making it for my family ever since. They are happy to eat it no matter how often I make it! It's a perfect dish to bring over to someone who is not feeling well. It's easy to reheat, and it always tastes fantastic. It can even be an easy dinner for company if you add some garlic bread, a tossed salad and glass of red wine. (Maybe some Biscotti with Espresso for dessert?)

ZITI BEEF BAKE

1/2 cup chopped onion
2 tablespoons olive oil
1 lb ground beef
1-28 oz can whole tomatoes
1-8 oz can tomato sauce
1/2 cup fresh chopped parsley
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1 cup grated Parmesan cheese
1 pound mozzarella cheese, grated
1 or 1.5 pounds ziti

Saute onion in oil until tender. Add beef and brown, chopping into small bits.

Stir in tomatoes, tomato sauce, parsley, salt, oregano, and garlic powder.

Cook ziti. Drain. Mix ziti with 1/2 of the Parmesan cheese, stir in the sauce and mozzarella. Sprinkle with remaining Parmesan cheese. Bake at 375 degrees for 25 minutes.

Ziti Beef Bake is definitely a "staple" in our house. Try it, and I bet it will become a staple in your house too!

ACQUA PAZZA or How to Feel at Home in California

If you ever have the pleasure of visiting the San Fransisco Bay area, you'll find that there is no shortage of great places to eat out! We were "out west" just a few weeks ago to visit our new niece. While we were there, one restaurant in particular stood out to me as extremely blog-worthy. Acqua Pazza.

 Acqua Pazza is located on 3rd Avenue in San Mateo. From the minute we walked in, I felt an elegant yet cozy vibe in this two story establishment. Acqua Pazza is tastefully decorated, and we were warmly welcomed by two of the owners, Tullio and Enzo Rosano. Our table service was impeccable, and the friendliness of the staff made us feel right at home.

The menu offered several specials to choose from, and we shared a few delicious appetizers at the table. Then we moved on to dinner entrees... I was in the mood for some Homemade Ravioli with Fresh Pesto Sauce. It was everything I was hoping it would be! True comfort food, Italian style. (Plus plenty of leftover Pesto, to mop up with my warm Italian bread.) Mmm....

A few others at the table chose Mamma Carmella's Homemade Gnocchi. It was served with Tomato Sauce, Mozzarella Cheese and Fresh Basil. They licked their plates clean!

The fish special of the night was a Mediterranean Sea Bass (whole fish) better known as "Branzino". I am not a fan of whole fish entrees, but my husband and my daughter are huge fans and both ordered it with gusto.When the time came that they served us our entrees, we were happily surprised that Tullio and his assistant Vittorio offered to fillet the fish for us! I snapped a photo after they had already gotten started removing the head and tail.

Here you can see Tullio quickly filleting the fish with a smile. It takes talent, to do it so quickly yet so efficiently!

Here is Vittorio, working his magic at the same time. These guys really know what they are doing!

Dinner was a complete success, and all in such a lovely, friendly atmosphere. Just when we thought we had no more room in our stomachs, Tullio brought us a warm calzone...filled with Nutella and sprinkled with powdered sugar.

(Um, Hello....is it even possible for the words "Nutella" and "calzone" to really be in the same sentence?) It tasted SO GOOD!! I felt as if I needed to close my eyes to truly appreciate the flavor...Semplicemente Fantastico!

In keeping with true Italian tradition, we were not rushed from our table; but were allowed to linger,  and we shared an after dinner drink while listening to the soft Italian music by candlelight. It was as if the Rosano family were our new friends, even sharing a goodbye hug and kiss as we left.

Here is a link to their website:  http://www.acqua-pazza.com/ They will be opening another restaurant soon. Hmm, I wonder if we can convince them to open one in New Jersey....

Macaroni & Cheese...a family classic

Many years ago, when I was just getting to know my husband and his family, I learned that one of their favorite family dinners was homemade macaroni and cheese. Traditionally, they would serve it with tomato juice on the side, and a shredded cabbage salad. That's it. That was the whole meal.

This was puzzling to me at first, coming from my Italian/American background. (I was like: "Don't they serve meatballs, or a turkey, or something with it?") And then, the idea of pouring tomato juice over the macaroni was almost more than I could handle. They all assured me that I would like it though. And what else was I gonna do besides give it a try, right?

Well from the first time I tried it, I was smitten. To me, this truly was classic, American comfort food AT IT'S BEST! The crispy top along with the cheesy, buttery inside melted in my mouth. And as hard as it was to admit, I immediately became hooked on how the flavor of the tomato juice (preferably Sacramento) mingled so nicely with the cheese!

This dish continues to be a family tradition. My mother in law Barbara still makes it the best. But I make it too, quite often. And when I do, I double the recipe, because everyone goes back for second and thirds. Then we have the rest for breakfast or lunch the next day (it's that good). So here it is, from our family, to yours!

MIMI'S MAC N' CHEESE

1 to 1.5 lbs sharp cheddar cheese
1 stick unsalted butter
1 pound elbow macaroni
milk (I will explain how much later)
salt and pepper to taste
1 large can of Sacramento tomato juice

 CABBAGE SALAD
Mix together and toss:
1/2 head cabbage, finely shredded
1/2 onion, sliced thinly
veg. oil, apple cider vinegar, salt and pepper (all mixed together to your taste, as a dressing)

Macaroni & Cheese instructions:
Cook the pasta, draining and cooling RIGHT BEFORE you would consider it "al dente". It will finish cooking in the oven. Melt the butter, shred the cheddar cheese, and toss them both with the warm pasta. ( I should tell you that Barbara thinly slices both the butter and cheese instead of melting/shredding them, and tosses them into the pasta that way.)

Next, place the mixture into a baking pan, and add salt and pepper to your taste. Top with additional cheddar cheese.

Next is a critical step: add milk until the bottom of the baking pan is filled about 1/3 of the way up (see photo).

Then bake in a 350 degree oven for about 30 minutes. Broil for about 30 seconds before removing from oven if you like the top crispy like we do. Warm the tomato juice and serve in a gravy pitcher at the table. Enjoy with cabbage salad and big smiles, guaranteed!

BAKED PENNE TRICOLORE

My mom had a total knee replacement last week, and she is recovering well at home.

What does that have to do with this week's post? Well I needed to make something that would be a quick, tasty dinner for my family, but also something that I could easily transport to my parents house. I also wanted it to be a "one dish meal" that had a nice balance of greens, protein, and carbs. This weeks BAKED PENNE TRICOLORE definitely fits the bill! I simply doubled the recipe. Plus, you can reheat the leftovers in a snap, for a nice hot lunch. If you want to add a tossed salad and dinner rolls you can, but the beauty of this little number is that is stands very well on it's own. Enjoy! If you try it, let me know how it turns out! (P.S. look down below for the "3 cheats" I did to make this quick and easy!

BAKED PENNE TRICOLORE

1- 15oz can of Cream of Tomato soup (I used Amy's Organic)
1 1/2 cup milk
4 tablespoons butter, melted
1/4 cup all purpose flour
1 pound penne pasta (ziti is fine, too) cooked until just "al dente". No longer!
1 small package frozen chopped spinach, thawed and drained
1 cup roasted red peppers, chopped
1 1/2 cups shredded provolone cheese
8 slices cooked bacon, cut into small pieces
1 cup shredded Parmesan cheese
salt and pepper to taste

Preheat oven to 350 degrees. Spray 2.5 qt baking dish (approx 9 x 13in.) with nonstick spray.

Heat soup and milk in a medium saucepan until hot. Add melted butter and flour and stir well. Continue stirring and whisking until thick and smooth, about 4 minutes.

In a large bowl, toss the cooked pasta with the sauce. Then add spinach, roasted peppers, salt and pepper, provolone cheese, and half of the Parmesan cheese. Stir until thoroughly mixed. Transfer mixture to prepared dish, then sprinkle the top evenly with bacon and remaining Parmesan cheese.

Bake uncovered for 30 minutes. Then broil on HI for 1-2 minutes, so the top gets a little bit crispy. (Keep your eye on it, though.)  Remove from oven and let sit for 10 minutes before serving.

MY 3 CHEATS:

1. I purchased prepackaged, precooked bacon. I just had to cut it up. (so good)

2. I used jarred roasted peppers. I always do!!

3. I baked it in disposable tin pans, so there was no pan to wash at my house, or at Mom's. What's better than that??


Ciao!