Tag Archives: Italian

Chicken Cacciatore

This can be gluten-free if you wish, just use cornstarch instead.  It makes the chicken even crispier and is what they use in Chinese restaurants for their coatings.  For grain-free, use tapioca flour and/or potato flour.  Both lend a crispiness.

What You Will Need:clip_image004

For The Chicken

6 -8         pcs.         Chicken – (Leg quarters count as 2)

½             c.             Flour (Cornstarch and/or tapioca)

                                Salt & Pepper

 

For the Veggies

1                              Onion – (chopped)

1                              Green  or Red Pepper – (chopped)

8              oz            Mushrooms  –  (sliced)

4              cl.            Garlic  –  (minced)

(You can add any vegetables you want.                 Zucchini  works here too)

 

For the Rest

1              tsp.        Oregano  – (or as much as you like)

1              tsp.        Basil – (or as much as you like)

3/4         c.             Dry White Wine

3/4         c.             Chicken Broth

1              can         Diced Tomatoes with juice – ( 28-ounce)

 

 

What You Do:

For the Chicken

1.  Sprinkle the chicken pieces with 1 teaspoon each salt and pepper

2.  Dredge the chicken pieces in the flour to coat lightly.
3.  In a large heavy sauté pan, heat the oil over a medium-high flame.

4.  Add the chicken pieces to the pan and sauté just until brown, about 10 minutes per side.  You might have to do 2 batches.

5.  Transfer the chicken to a plate and set aside

 

For the Veggies:

6.  Add the bell pepper, onion and garlic to the same pan and sauté about 5 minutes

7.  Season with salt and pepper

 

For the Rest:

8.  Add the wine and simmer until reduced by half, about 3 minutes

9.  Add the tomatoes with their juice, chicken broth, basil and oregano

10.Return the chicken pieces to the pan

11.Bring the sauce to a simmer

12.Continue simmering over medium-low heat until the chicken is just cooked

(60 minutes should do it)

 

Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

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Do Aheaded-ness

1.  Chop & Slice the veggies

2.  Preheat oven to 400°

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What You Will Need:

For The Chicken

6 -8         pcs.        Chicken – (Leg quarters count as 2)

½             c.             Flour

                                Salt & Pepper

 

For the Veggies

1                              Onion – (chopped)

1                              Green  or Red Pepper – (chopped)

8              oz           Mushrooms  –  (sliced)

4              cl.            Garlic  –  (minced)

                                (You can add any vegetables you want.

                                                Zucchini  works here too)

 

For the Rest

1              tsp.        Oregano  – (or as much as you like)

1              tsp.        Basil – (or as much as you like)

3/4         c.             Dry White Wine

3/4         c.             Chicken Broth

1              can         Diced Tomatoes with juice – ( 28-ounce)

 

 

 

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Luigi’s Italian Sausage

Meat - Pork - Italian Sausage 2013-07-20 (8)

 

 

What You Need:

1          lb.        Sausage

2          tsp.      Red Pepper

2          tsp.      Fennell Seed

½         tsp.      Granulated Garlic

¼          tsp       Black Pepper

½         tsp.      Ground Oregano

 

What You Do:

1.  Put the Sausage in a hot pan and chop with spoon

2.  Add the seasonings and keep chopping.

3.  Get it nice and brown by turning up the heat if you need to.

 

That’s it!  Now you can:

·         Mix it with your eggs

·         Mix it with veggies for breakfast

·         Stuff a pepper with it and some rice and toms

·         Sprinkle it on a salad

No Noodle Lasagna using Coconut Crepes

My Wife found this at http://www.againstallgrain.com.  She’s been wanting to do a little low-carb lately so I guess she stumbled across this while searching for low-carb recipes.  It sounds kind of weird but if you season it correctly, it’s as good as regular lasagna.  As usual, I had to change to recipe to suit my own style so I looked up an old cheese mixture recipe that we used in my now-defunct restaurant in Harrisonburg called Luigi’s.  We had a lot of fun at Luigi’s and we served a lot of ass-kicking food.  Besides selling a lot of pizza, people would come in for the sandwiches and our home-made lasagna.  We used canned tomatoes and boxed lasagna sheets (which, today, I would make my own pasta) but the process was homemade and tasty. 

If you make the sauce , cheese mixture and crepes ahead of time then this won’t seem like a long process.  Lasagna just IS a process so I try to make it a little more fun by doing the grunt work one day and the assembling the next. 

We pounced on this as soon as we were reasonably sure that it had set at least a little bit.  If you want a low-carb solution to lasagna then this is a great recipe to try.  Of course you could do the zucchini thing for the noodles but the coconut crepes were a very nice addition.

Coconut flour has become more mainstream just in the last year.  I think she got a bag of it from The Fresh Market.   It is not cheap so we use it sparingly.  It is high in fiber and low in carbs but it still has some carbs so watch out if you are being extremely strict.

FWIW:  I put the recipe w/o pictures at the end of this post so you could see it all in one place without scrolling.

What You Need:

The Crepes

½      c.      Coconut Flour

½      tsp.   Baking powder

¼      tsp.   Salt

1 1/2 c.       Egg Whites (about 16 – yeah, i know)

¾      c.      Almond milk or just milk

 

Cheese Mixture

2 c. Cottage cheese

2 c. Ricotta Cheese

1 c. Parmesan

1 TB Honey or to taste

Salt, Pepper and Garlic Powder to taste

 

Meat Mixture

1 lb hamburger (we did one and it wasn’t quite enough)

1 jar of your favorite marinara sauce (or make you own)

 

What You Do:

For the Crepes

1.  Mix the Flour, BP, and Salt

2.  Mixt the Egg Whites with the Milk

3.  Mix the wet into the dry

4.  Heat a crepe pan (or just non-stick)

5.  Cook the crepes in the pan and store

 

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For the Cheese Mixture

1. Mix everything together

 

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For the Meat Mixture

1.  Cook the meat and drain (if necessary)

2.  Add the sauce and mix well.

 

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For the Lasagna

1.  Put some of the sauce in a Lasagna Dish

2.  Layer with some crepes (you’ll have to cut them up)

3.  Cheese Mixture

4.  Meat Mixture

5.  Crepes

6.  Cheese Mixture

7.  Beef Mixture

8.  Crepes

9.  Cheese Mixture

10.  Beef Mixture

11.  Top with shredded cheese

 

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12.  Bake at 350° for 45 min to an hour (until nice and bubbly)

 

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Here is the recipe without the pictures so you don’t have to keep scrolling:

 

What You Do:

For the Crepes

1.  Mix the Flour, BP, and Salt

2.  Mixt the Egg Whites with the Milk

3.  Mix the wet into the dry

4.  Heat a crepe pan (or just non-stick)

5.  Cook the crepes in the pan and store

 

For the Cheese Mixture

1. Mix everything together

 

 

For the Meat Mixture

1.  Cook the meat and drain (if necessary)

2.  Add the sauce and mix well.

 

For the Lasagna

1.  Put some of the sauce in a Lasagna Dish

2.  Layer with some crepes (you’ll have to cut them up)

3.  Cheese Mixture

4.  Meat Mixture

5.  Crepes

6.  Cheese Mixture

7.  Beef Mixture

8.  Crepes

9.  Cheese Mixture

10.  Beef Mixture

11.  Top with shredded cheese

 

12.  Bake 350° for 45 min to an hour (until nice and bubbly)

 

 

White Parmesan Sauce

Sauce - White Parmesan

 

Some People call this Alfredo Sauce but that sounds intimidating to me so I just call it parmesan sauce and it sounds like something I can just make.  We had this over Turkey Meatballs and it was mighty, mighty good.  It’s easy to make and you can put it over anything you want – chicken, pasta, meatballs, a spoon.  Really, it’s pretty darn good.

 

 

Do Ahead if You Want:

1.  Mince the onion and garlic

 

What You Need:

2          TB        Butter

2          TB        Flour

2          TB        Parmesan Cheese

1          TB        Minced Onions

1          tsp.      Minced Garlic

1          c.         Milk

                        Salt and Pepper

 

                                                     

What You Do:

1.  Melt the Butter

2.  Add the Onion and cook for 5 minutes

3.  Add the Flour and cook for another 5 minutes

4.  Add the Garlic, Parmesan and S&P and cook for 3 -5 minutes

5.  Slowly whisk in the milk and keep stirring for 5 more minutes

 

 

 

Basic, Easy Pesto

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Pesto is just a bunch of Basil leaves in Olive Oil, Garlic and Parmesan Cheese that  is used all over Italy.  But that is also like saying that Spaghetti is just tomatoes and herbs.  Both can be basic to learn but you can spend years making them different or just perfecting one that you like. 

 

 

 

I know cold weather is coming so I wanted to get my basil inside…of me.  That means pesto!  I got my ingredients together then went to the front yard to harvest the basil.  BTW – basil is really easy to grow and you should grow some because you can add a few leaves to a salad or soup and really jazz it up.  So I’m harvesting the basil when something stings me!  And it hurt!  Black widow spiders are common in the South so I knew that was what got me since I was up in the basil stalk where a spider might live.  Then I remembered that they live in dark dank places and not up in no basil.  We figured it was the little bees we’ve been seeing lately and he must have fallen asleep in the leaves – because they do that!  Just right there!  We’ll see big ‘ol bumble bees asleep in the flowers.  I mean, come on man, get to work!

Which it did.  It stung me.

 

Oh well, worse things have happened so I went in, put some ice on it (at my wife’s suggestion) and went on and made the basil.  Here is what I did:

 

 

What You Need

2              c.             Tightly packed basil leaves

1/3         c.             Olive Oil

1/3         c.             Parmesan Cheese

1/3         c.             Walnuts or Pine Nuts

4              cl.            Garlic (I put in a lot more than that)

                                Salt and Pepper

 

What You Do

1. Put it all in the food processor.

2. Adjust to your own taste

3. Slather it on some hot pasta and your got yourself a meal!

 

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Pancetta, White Bean and Veggie Stew

Pancetta, White Bean and Veggie Stew

Ingredients
1 c. diced pancetta or bacon
1 onion – diced
1 carrot – diced
1 rib celery – diced
2 cl. Garlic – minced
Season to taste
4 c. Swiss Chard or Spinach – sliced
3 ½ TB Butter
3 ½ TB Flour
3 ¼ c. chicken stock
2 c. cooked white beans – rinsed

Instructions

  1. Brown the pancetta (or bacon)
  2. Using a slotted spoon, transfer the pancetta to a paper towel to drain
  3. Add onion, carrot and celery to skillet and sauté.  Season with salt.  Cook until softened
  4. Add garlic and cook for 1-2 min.
  5. Add greens to skillet.  Let it wilt.  Season with salt and pepper
  6. Take all contents of pan to a bowl.
  7. Melt butter in skillet.  Make a roux by whisking in flour.  Cook until lightly browned stirring constantly.
  8. Whisk in ½ cup Stock until absorbed.  Repeat with another ½ cup.  Whisk in the rest of the stock.
  9. Let simmer for about 10 min. until nicely thickened.
  10. Add veggies and beans back to skillet.  You can add the meat now or garnish with it.  Heat through for 10 minutes