Il mio pesto di tortellini somiglia a questo

Tortellini pesto

Fisherman's Pie and Irish Cofee

We ate a very savory meal last night.  I have an amazing Irish cookbook and according to the book the meals in it are served in Pubs throughout the Emerald Island.  My mouth waters just thinking about it.

I present to you the Fisherman's Pie.

Ingredients:



Fisherman's Pie

• 2 lb. white fish fillets, skinned (I used tilapia because is what I had at home but the best fish for this dish is without a doubt Cod)
• 2/3 cup dry white wine
• 1 tbsp chopped fresh dill
• 1/2 tbsp dry tarragon
• 1 1/4 cups of sliced mushrooms
• scant 1/2 cup butter
• 1/4 cup all-purpose flour
• 1/2 cup of heavy cream
• 2 lb. starchy potatoes
• Cooking spray
• salt and pepper

Directions:  

Fisherman's Pie

1. Preheat the oven to 350 F.  Grease a baking dish with the cooking spray
2. Place the fish fillets in the baking dish, season well with the salt and pepper, pour over the wine and scatter the dill and tarragon.
3. Cover with foil and bake, in the preheated oven, for 15 minutes, until the flesh starts to flake.  Strain off the cooking liquid and reserve for the sauce. Increase oven temperature to 450 F.
4. Cook the mushrooms is a skillet with 1 tablespoon of butter and spoon over the fish.
5. Heat 4 tablespoons of the remaining butter in a pan and stir in the flour.  Cook for a few minutes without browning, then remove from the heat and add reserved cooking liquid, stirring well between additions.
6. Return to heat and gently bring to a boil, stirring to ensure a smooth sauce.  Add the cream and season to taste with salt and pepper.  Pour over the fish mixture and smooth over surface.
7. Meanwhile, cook the potatoes in a large pot of boiling salted water until ready.  Drain well and mash with potato masher until very smooth. Add the remaining butter, stirring until melted.
8. Spoon the mashed potatoes on top of the fish mixture and sauce and smooth the surface to cover completely.  Bake for 15-20 minutes or until golden brown. 

The Fisherman's Pie became a family favorite instantly.  

 .  .  .  and to top this gratifying dish, I made Irish Coffee, perfect to round off a delicious meal. 

Irish Coffee (double the ingredients for two)

Ingredients:



Irish Coffee

• 2 measures Irish whiskey
• 1 tsp sugar, or more to taste
• freshly made strong black coffee
• 2 measures heavy cream

Directions:

1. Put the whiskey into a warmed heatproof glass with sugar to taste. Pour in the coffee and stir until sugar has completely dissolved.
2. Pour the cream very slowly over the back of a spoon that is just touching the top of the coffee and the edge of the glass. Keep pouring until all the cream is added and has settled on the top.
3. Do not stir-drink the coffee through the cream.

Please do enjoy this dish, it looks difficult, but it is not difficult at all; and the Irish coffee is, without a doubt, a wonderful treat.

Buon Appetito!

Pud Puk Sai Tao Hu

The cookout was a success, thank you Vero for letting us use your kitchen.  Five women, one kitchen, and lots of fun and good food.   We truly honored the Far East.  It was a feast of flavors.  On Vero´s Cocina al Minuto con Comida blog are all the juicy details.  I want to congratulate all the ladies for the amazing dishes.  We served food from India, Vietnam, the Philippines, Korea and Thailand.

By now you are wondering what does the title of the post means. Well, that was the name of my plate and translates to Vegetables with Tofu and Spinach and you eat it with delicious Jasmine Rice.  
Thai cuisine is among my top favorites and if you give it a chance, I know it will be your favorite too. 
Here we go: Pud Puk Sai Tao Hu


Ingredients*:

Photo by JACImages

• Peanut oil, for deep-frying 
• 8 oz. firm tofu, drained and cut into cubes 
• 2 tbsp. peanut oil
• 2 onions, chopped
• 2 garlic cloves, chopped
• 1 fresh red chili, seeded and sliced 
• 3 celery stalks, sliced diagonally
• 8 oz. mushrooms, sliced thickly
• 4 oz. baby corn
• 1 red bell pepper, seeded and cut into strips
• 3 tbsp. Red curry paste
• 1 3/4 cups of coconut milk
• 1 tsp soft light brown sugar ( I used 1/2 tsp of brown Splenda)
• 2 tbsp Thai soy sauce ( I used regular soy sauce)
• 5 cups of baby spinach leaves

Directions:

Photo by JACImages






The result:  An amazingly delicious Pud Puk Sai Tao Hu

1. Heat the oil in a skillet and deep fry the tofu cubes,  in batches, for 4-5 minutes, until crisp and browned. (next time I will use the fryer) Remove with a slotted spoon and drain on paper towels.
2. Heat 2 tablespoons of the oil in a wok and stir fry the onions, garlic, and chili until they start to soften. Add the celery, mushroom, baby corn and red pepper, and stir fry until they are soften. 
3. Stir in the curry paste and coconut milk and gradually bring to a boil.  Add the sugar and soy sauce and then the spinach.  Cook, stirring constantly, until the spinach has wilted.  Serve immediately, top with the tofu.  

Photo by JACImages

* I doubled the ingredients.

Buon Appetito!

Whole Wheat Linguini Alfredo

Don´t feel so guilty when you eat pasta, especially because you can make it healthy.  I like it better than rice.  At home, I always purchase whole wheat pasta and make my own sauces.  


There are many types of pasta, I have shown you the Penne Rigate, and today I will show you Linguini.  Linguini is between spaghetti and fettucini.  I like linguini best because it is not too thin, and not too thick.

Ingredients:

Whole Wheat Linguini Alfredo

• 1 pound of whole wheat linguini
• 1 cup heavy cream
• 1/2 stick unsalted butter, cut into pieces
• 1 1/3 cup grated Parmesan cheese or store bought
• 1 clove of garlic, minced
• 1/4 cup of chopped fresh basil

Directions:

1. In a large pot of salted boiling water, cook the linguini until al dente.  
2. Meanwhile, melt butter in a medium saucepan over medium low heat. 
3. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. 
4. Stir in basil and serve over linguini.

Buon Appetito! 

Sage-Rosemary Chicken Breast on a Balsamic Reduction

This is a delicious recipe and all mine.  My family loves this one. I think you will too. 

Sage-Rosemary Chicken Breast on a Balsamic Reduction

Ingredients:

• 2 boneless chicken breasts
• 1 teaspoon rosemary
• 1 teaspoon dry sage
• ½ teaspoon oregano
• ½ yellow onion, thinly sliced
• 2 tablespoons of Extra Virgin Olive Oil
• 4 oz tomatoes italian style*
• 1/2 cup balsamic vinegar
• salt and pepper

Directions:

1. Marinate the chicken with the rosemary, sage, oregano, salt and pepper, preferably overnight.
2. Butterfly the chicken breasts for even cooking; then, if you desire, cut it in half. 
3. In a large skillet, cook the chicken in the olive oil over medium heat until golden brown, add the onions and let it cook until slightly brown.  
4. Add the balsamic vinegar, reduce the heat to medium-low and simmer until the vinegar has reduced to 1/4 cup.  
5. Add the tomatoes and cook approximately 5 minutes more.  Serve. 

Buon Appetito!

*In the market you can purchase a Can of Italian Style diced tomatoes.  

Baked Goat Cheese on a a bed Arugula with Red wine vinaigrette

This dish is superb. I got the original recipe from a vegetarian cookbook I have, of course I made my version of it, and you will too in no time.

Ingredients:

Baked Goat Cheese with Arugula Salad 

• 3 rounds fresh goat cheese
• 2 tablespoons extra virgin olive oil
• Red wine vinaigrette*
• 1 garlic clove, minced
• salt and pepper
• 11/2 cups italian bread crumbs or Panko (I used the latter)
• Arugula

Directions:

1. Preheat the oven to 400 F (200 C)
2. Cut each cheese round in half horizontally to make 6 rounds.  Placed on a plate and drizzle with olive oil, lightly cover both sides. Set aside.
3. In a bowl, whisk together the dressing, garlic, and salt and pepper to taste. Set aside.
4. Spread the Panko on a plate. Coat the rounds of goat cheese on both sides with the crumbs and place on a baking sheet, make sure there is plenty of space between the cheese rounds.  Bake for 4-6 minutes, you will see the cheese rounds bubbling.
5. Place the arugula on a bowl and drizzle with the dressing and toss well.
6. Arrange the arugula on a serving platter and top with hot cheese rounds.  Serve immediately.

*Red Wine Vinaigrette:

• 5 tablespoons of extra virgin olive oil
• 2 tablespoon of red wine vinegar
• Salt and pepper to taste.

Preparation: 
In a bowl, whisk together the olive oil and red wine vinegar. Season to taste with salt and pepper

This recipe will be unforgettable, you will see.

Buon Appetito!

Tomato Penne and Meatballs with Cilantro sauce

Tomato Penne

This is a fresh and delicious dish suitable for a summer day.  This is an old recipe, I don't know how it came to me but I made my adaption to it.

Tomato Penne

Ingredients:

• 1 Pound of Penne Pasta
• 1/4 cup extra virgin olive oil
• 2 garlic cloves
• 2 cups of plum tomatoes, quartered 
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese
• salt and pepper                         
  1. 
     

1. Directions:

1. In a large pot of salted boiling water, cook the pasta until al dente.  
2. Meanwhile, in a large skillet, heat the oil over medium heat.  Add the garlic, and cook stirring, until golden, about a minute.  Add the plum tomatoes, oregano, crushed red pepper. Reduced the heat to low, and cook stirring, until tomato juices run.
3. Add the penne, basil and 1/4 cup of parmesan cheese and toss to combine.  
4. Serve with more cheese if you like. 

   Meatballs with Cilantro sauce

Meatballs with Cilantro sauce

This recipe is mine, my family loves it.  I hope you like it as they do.

Ingredients:

• 1/2 pound ground beef
• 2 Tablespoons of dry oregano
• 2 Tablespoons of Smoked Paprika
• 1 egg
• 1/2 cup Bread Crumbs Italian Style or Panko
• 1/2 cup Canola oil to fry
• 1 garlic clove 
• Bunch of cilantro 
• Canola oil

Directions:

1. Marinate the ground beef with the oregano and smoked paprika (preferably a day ahead)
2. Add the egg to hold it together, bread crumbs and form into little meatballs
3. Heat the canola oil in a large skillet and fry the meatballs until done.  
4. Meanwhile, use a pestle and mortar to mash the garlic until a puree is form, add the cilantro and continue to mash, add a little bit of canola oil.
5. Carefully remove meatballs from the skillet and serve with the cilantro mixture on top. 

These two dishes are very easy and delicious.  Please let me know if you make them, what do you think of it. You can also vary these recipes to your preferences, please share what you discover.

Buon Appetito!

TRI-OMG Baguette Sandwich

Sandwiches are an easy way to prepare a meal when you are in a hurry.  Now, there are sandwiches, and there are sandwiches.  My hubby is the one that gives my sandwiches a proper name.  

TRI-OMG Baguette Sandwich 

This one I made on a multi-grain baguette.  I hope you like as he did!

Ingredients:

• 1/2 Multi grain baguette 
• 1/4 cup Ricotta-Garlic Mayonnaise
• 4 slices of Muenster Cheese 
• 3 slices of Hard Salami
• 2 slices of Pastrami
• 2 slices Turkey Ham
• Couple of leaves of basil
• bunch of Spring Mix Lettuce
• 1/2 Tomato thinly sliced
• Sliced Pickles 

Preparation:

1. Spread the mayonnaise on each side of the baguette, top with the muenster cheese and microwave it for 25 seconds or until the cheese is melted.
2. Top the baguette with the lettuce, basil, tomato, pickles, turkey ham, hard salami and pastrami. 
3. Slice it diagonally for good looks.

and enjoy...

                                    

Very easy and very delicious.

Buon appetito!

Penne Arugula Pesto

Penne Arugula Pesto

If you search in your cabinets and fridge you will discover that you have plenty to cook a great meal.

I am always in the mood for italian, always in the mood for pesto.  I did not have enough basil but I had arugula and decided to use it.  Oh my, what a delicious surprise.

Follow the Basil Pesto recipe I posted earlier this week.  Simply add the arugula and this time I added ricotta cheese to the mix.

Be creative, have fun!

Buon Appetito!

Red Wine Rice with Grapes

Red Wine Rice with Grapes

This is one of those recipes that I would not dare to change. It is unbelievably delicious, and it is like the saying:  If it ain't broken, don't fix it.  
This recipe belongs to Rachel Ray.  I saw it when she presented it on her 30 Minute Meals Show on the Food Network.  Most people would be afraid of trying this one, not me, I am always inventing and when I saw it, it was love.  What could be wrong with Wine, rice and grapes? Nothing! 

Please, try it, you will not regret it.  

Ingredients:     

• 1 3/4 cups dry red wine (I used Cabernet sauvignon*)  
• 1 fresh bay leaf
• 1 tablespoon extra-virgin olive oil
• 1 cup white rice
• 1 cup red seedless grapes, halved

Directions:

1. Bring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer. 
2. Cover the pot and cook for 15 minutes, stir in grapes, turn off heat and let stand 5 minutes.

Buon Appetito!

*Next time I make it, I will use a different red wine. I will let you know. 

Basil Pesto

Pesto is easy to make, once you learn, you will NEVER buy pre-made pesto again.  The good thing about making pesto is that any herb -cilantro, parsley, etc.- will do and you can serve it over your favorite pasta, stuff chicken with it, soups and even as a spread.  It is simply delicious.

Whole Wheat Penne Pesto

Basil Pesto

Ingredients:

• 1/4 cup pine nuts
• 1/2 cup Extra Virgin Olive Oil
• 2-4 garlic gloves (this is up to your preference)
• 3 cups of fresh basil, stems removed
• 1 cup of Parmesan Cheese
• Salt and pepper to taste

Directions:

1. Toast the pine nuts, this step is optional, but the difference in flavor is amazing
2. Put basil in a food processor or blender with the pine nuts, 1/2 a cup of cheese and garlic.  Process until well chopped.  (To be more traditional you could use a pestle and mortar).
3. Gradually add the oil until smooth. Stir in salt and pepper.
4. Put on a bowl or over your favorite pasta. 

See, very easy and very delicious.   Please do try this recipe and let me know what you think of it.  

Buon Appetito!

Healthy Wraps

This is very refreshing and light, and everybody likes it.  I made two wraps, one with arugula, mozzarella cheese and tomatoes and the other one with all of the above and veggie burgers, I like the Boca brand.  There is no recipe.

Try it at home, you will like it.

Buon Appetito!

Pearl Barley Hotpot

This is a very delicious and light dish.  Pearl barley is the most common form of barley for human consumption, probably because it cooks faster and is less chewy than other, less-processed forms of barley.  


Most people think that vegetarians only eat lettuce and tomato, well that is simply wrong.  


Ingredients:

• 1cup of Pearl Barley
• 4 cups of vegetarian stock
• 3 cups of water
• 2 tsp extra virgin olive oil
• 1 onion, thinly shopped
• 1 red bell pepper, cut into small dice
• 2 gloves of garlic. crushed
• 16 oz mixed vegetables
• 1/2 cup Parmesan Cheese
• Salt and pepper

Preparation: 

1. Placed Pearl Barley in a large pot with the stock and water and bring to a boil, cover and reduce heat to low. Simmer for 30 minutes, until tender. Drain, reserving 1 cup of cooking liquid. Set aside.
2. Meanwhile heat the olive oil in a skillet on medium heat.  Saute onion and vegetables until tender. Add pepper and garlic and cook, covered, for about 6 more minutes.
3. Stir in the Pearl Barley, add the reserved liquid to moisten, season with salt and pepper and heat through for 2 minutes.
4. Place on a serving bowl and sprinkle parmesan cheese.  

Please do enjoy this delicious and healthy dish.

Buon Appetito!

Fresh Pizza Dough

We all love pizza, at least in my home, we do.  I make the pizza from scratch, like almost everything I do in the kitchen.  A few years ago I found this amazing pizza dough recipe and want to share it with my readers.

Fresh Pizza Dough - this recipe makes 3 12-inch pizza pies-

Ingredients:

• 11/2 cups of warm water (115F)
• 11/2 tablespoons of sugar ( I use splenda, therefore I use  only 1 tablespoon)
• 11/2 envelopes of dry yeast
• 1/4 cup of extra virgin olive oil
• 21/2 teaspoons salt
• 41/2 cups of flour (I use half all purpose flower and half of whole wheat flour) 

Preparation:

1. Combine 11/2 cups of warm water and sugar in a medium bowl and sprinkle yeast over.  Let stand until mixture is foamy, about 10 minutes; add oil and salt.
2. Mound 41/2 cups of flour on work surface (you could use a large bowl or the food processor). Make a well in the center and poor yeast mixture into well, kneading until dough forms. Continue to knead until dough is smooth and elastic, sprinkling with more flower by tablespoonfuls, if dough is very sticky, for about 8 minutes.
3. Oil a large bowl. Add dough and turn to coat.  Cover the bowl with plastic wrap, then towel.  Let rise in warm draft-free area until doubled in volume, about 1 hour.  Punch dough down; knead gently until smooth. 
4. Shape into 3 balls.

The result:  Two amazing pizza pies.

One I made the top with vegetables and
the other one was a white pizza with onions.
Both absolutely delicious

I still have a couple of balls in the freezer.  I am not sure what to top them with, although I have a pretty good idea.

I hope you enjoy this recipe because there is nothing more delicious than a homemade pizza.








Buon appetito!

Coj-Rollito Sandwich

This is one of those sandwiches that leaves my hubby jumping from happiness.  Don't ask me what the name means, it's an inside joke.
Bread is like pizza, anything you put in it will turn out delicious.

Ingredients:

• 1 Hoagie - whole wheat - roll
• 4 slices of cheese of your liking ( I used muenster, it was in the fridge)
• 4 Slices of Roasted Turkey Ham 
• 4 Slices of Hard Salami
• Green Pepper
• Arugula
• Blue Cheese-Mayonnaise 
• Balsamic Vinaigrette
• Black Pepper (because he likes black pepper on everything)

Preparation:

1. To assemble apply Blue cheese-mayonnaise and cheese on the roll and microwave it for 25 seconds or until cheese is melted.  
2. Place first the Roasted Turkey Ham, then the Hard Salami, Arugula  and Green Pepper.
3. Drizzle the Balsamic Vinaigrette and add pepper.
4. Cut it diagonally for "good looks"

You could grill it or eat it just like that.  

Buon Appetito!

Quinoa Stuffed Peppers

This is another Quinoa recipe you are going to love.  I found it in a vegetarian magazine and made my version of it.  I always make my version if the recipe allows it of course, some dishes are meant to be left alone.

Here we go.


Ingredients:

• 1 medium onion, finely chopped 
• 2 Tbs. olive oil
• 1 Tbs. ground cumin
• 2 cloves garlic, minced 
• 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
• 2 15-oz. cans diced tomatoes, drained, liquid reserved
• 1 15-oz. can black beans, rinsed and drained
• 3/4 cup quinoa
• 1 1/2 cups grated reduced-fat pepper Jack cheese, divided
• 3 large peppers, halved lengthwise, ribs removed ( I purchased a package that contains red, yellow and green peppers)

Directions:

1. Heat oil in saucepan over medium heat. Add onion until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook until most of liquid has evaporated.
2. Stir in black beans, quinoa, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. 
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with the remaining cheese. 
5. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving. 

I am almost certain you will make this dish more than once. 

Buon Appetito!

Quinoa and Saute Vegetables

This week's main ingredient is Quinoa.  It is very easy to prepare.  I will post several recipes with this delicious and nutritive grain.  You can pair this dish with fish or chicken or nothing at all.

Last night  we ate it with fish.

Are you ready? 

Ingredients:

• 1 cup of dry Quinoa
• 2 cups of vegetable stock (water is fine)
• 1/2 pound mixed vegetable (it could be store bought)
• 1/2 onion 
• 1 garlic glove
• 1/2 red pepper
• 1/2 green pepper
• 1/4 tsp sage
• 1/4 tsp cumin
• 3 tsp canola oil
• Salt and pepper

Preparation:

1. Cook the Quinoa in the rice cooker as you would cook rice.  
2. Meanwhile on a frying pan saute onion, peppers and garlic, add the sage and cumin and vegetables and cook until vegetables are al dente.  Set aside. 
3. Once Quinoa is ready set it in a serving bowl, add the saute vegetables and mix well.  

This can be eaten warm or cold.  Last night my family went for seconds.

Buon Appetito!

Arugula Egg-Avocado with Mozzarella cheese Salad

Very fast, easy, healthy and delicious lunch I ate today.

If you are in the mood for something lite, then this salad will fit the bill.

Ingredients

• Arugula
• 1 egg
• 1/2 avocado
• Shredded Mozzarella Cheese
• Extra Virgin Olive Oil
• Balsamic Vinager
• Salt and Pepper 

Preparation

1. Boil the egg. Meanwhile make a paste with the avocado and mix it with the egg, once ready and set it aside. 
2. Make a balsamic vinaigrette.
3. In a plate arrange the arugula,  top with the egg-avocado paste, mozzarella cheese and drizzle the balsamic vinaigrette.

Simple, delicious and fresh.

Buon Appetito!