Sunday, August 8, 2010

Sage Pasta

-3/4 package of a 500grams of any type of pasta desired.
-3-4 leaves of fresh sage
-1 clove of garlic (slivered)
-1 slice of bacon thinly sliced
-3-4 tbs. of Extra Virgin Olive Oil

Saute (with 1 tablespoon of olive) the bacon until crispy then add the sage and garlic. Once the garlic is browned remove the garlic pcs. Now this is the "sauce" for any type of pasta you like, whether it's, spelt, wholegrain, white, or even gnocchi. Cook your pasta as per instructions and add it to your mixture and saute it together so all the flavours amalgamate. Then serve and enjoy!

Thursday, August 5, 2010

Rice Artichoke Salad

-2 cups cooked white or Brown rice (as per instructions on bag/box)
-1/2 cup tomato sauce
-1 small jar of artichokes drained and cut into small pieces
-1/4 cup of red peppers
-2 thin slices of pancetta (Italian bacon) cut into strips
-1/2 small onion, chopped
-3 tbls. olive oil
-1 clove garlic, finely minced
-salt and pepper to taste

In a large pan add oil and saute the onions and pancetta, until transparent, then add the garlic (be careful not to burn the garlic) add the tomato sauce and let all these ingredients simmer for 10-15 minutes. Add salt & pepper to taste. Add the drained artichokes and peppers to the sauce and simmer for another 5 minutes. This makes a small amount of sauce; but add it to the boiled rice and mix all together.
The rice should look pinkish and all the vegetables will accent the look of this dish.

Sunday, March 28, 2010

Tuna Pate

-1 large can of tuna with oil
-1 package of Cream cheese
-3 tablespoons olive oil

For this all you'll need is food processor

Blend the all the ingredients together until smooth. It's that simple!

Tip: If you want a liter pate, use lite cream cheese and tuna without oil and use less olive oil.
The more olive oil you use the creamier your pate will be. Serve with you favorite crackers and you set!

My Spinach Salad

-1 bag of spinach (the quantify is your preference, 2 cups of "not compressed" spinach is a small quantity)

-1 boiled egg

-bacon pcs 1-2 tablespoons

-balsamic vinegar

-olive oil

-salt to taste

Clean your spinach and strain and pat dry (your dressing sticks better to your spinach if you do this) Chop your egg and get your bacon bits and set aside. Dress your salad with the olive oil and vinegar and salt to taste. Add your chopped egg and bacon bits on top. This is a unique combination and tastes great!

Wednesday, March 24, 2010

Arugula Salad with a Twist

1 Bag/Head of Arugula. The quantity is your preference. For example 2 cups (not compressed) is a small quantity.
Asiago Cheese or Parmeggiano
Olive Oil
Balsamic Vinegar
Dried Figs cut in half (optional)

Wash your arugula and let sit so that the water drains. (you can pat it dry as well and set aside)
Shave some slices of Asiago cheese with a cheese shredder or you can use parmeggiano.
In a large bowl put your washed arugula add some Olive oil and well aged Balsamic vinegar and salt to taste add your shavings of cheese and some figs if you like. It's a simple salad that tastes great!
Tip: As you can see I said well aged Balsamic vinegar because it more sweet and this is a nice contrast to the bitterness of the arugula. The figs also adds more sweet to this salad, but it's totally up to you if you like this taste in your salad. My second tip is, if you do finer shavings of your cheese it adds a nicer presentation to this dish.

Saturday, March 13, 2010

My Baked Chicken

-chicken pieces either white (breasts) or dark (legs, thighs or wings)
-Hys Seasoning salt (if you don't have this spice, you can use the following:)
-poultry spice or sage, tyhme or rosemary

Pre-heat oven to 390 degrees (convection bake is best) if not regular bake is fine.
Line a pizza tray with parchment paper sprinkle sparingly your spices on the paper.
Place the chicken pcs. on the seasoned parchment paper and then sprinkle the seasoning on your pcs of chicken. Place tray in oven in middle rack for 55 minutes (if convection bake) there is no need to turn the pieces of chicken.
(if your oven is regular bake) Place the tray on bottom rack for 1/2 the cooking time and 1/2 on the top rack for the last half.
Tip: try to keep your pcs of chicken similar sizes because the cooking time may vary. A wing will cook alot faster than a chicken breast.

You can make your chicken wings this way too!

It's simple and easy. It makes a very crispy chicken and very moist on the inside. Enjoy!

Tuesday, February 23, 2010

Bocconcini Pops

-12 small to medium bocconcini (soft Italian cheese) Can be found in most grocery or specialty stores.
-3-4 slices of prosciutto
-2 cups of arugula, washed and patted dry
-olive oil
-dry figs cut in small pcs. (optional)
-salt to taste

Cut you prosciutto in 3 strips length wise and lay 3-4 leaves of arugula on the prosciutto strip and drizzle very little olive oil. Place the bocconcino on one end of the strip and wrap the prosciutto around it and pierce a "fancy" toothpick through the bocconcino this will prevent the prosciutto from unravelling. Lightly salt to taste and they are ready to serve.
*you can add the dry figs and sprinkle them on the bed of arugula it add a nice contrast sweetness to the bitterness of the arugula.