2 tablespoons olive oil
2 small onions chopped
¼ pound bulk Italian sausage
1-pound ground beef
1 teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
½ teaspoon dried marjoram
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (14.5 ounce) can Italian-style diced tomatoes
1 (14.5 ounce) can Italian-style stewed tomatoes
¼ teaspoon dried thyme leaves
¼ teaspoon dried basil
½ teaspoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar
Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes.
Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder.
Set the cooker on low and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar.
• 12 ounces whole-wheat orzo
• 1 large pinch saffron threads, divided
• 4 ounces chorizo, diced
• 12 ounces peeled and deveined shrimp
• 2 roasted red peppers, from a jar, drained and sliced
• 1 cup fresh or frozen (thawed) peas
• 2 tablespoons chopped flat-leaf parsley
Cook the orzo according to the package instructions, adding half of the saffron to the water.
While the pasta is cooking, heat a large skillet over medium-high heat. Add the chorizo and cook, stirring frequently, until the sausage becomes slightly crisp and renders some of its fat, about 5 minutes.
Drain some of the rendered fat if there is too much (there should be a tablespoon or two left). Stir in the remaining saffron, shrimp, peppers, and peas and cook, stirring, until the shrimp are fully opaque, about 2 to 3 minutes.
When the pasta is done, reserve about ½ cup of the cooking water and then drain the pasta in a colander.
Add the pasta back to the cooking pot and stir in the chorizo and shrimp mixture. Add a bit of the reserved pasta cooking water and heat through over medium heat.
Just before serving, stir in ¾ of the parsley. Serve hot, garnished with the remaining parsley.
PER SERVING: CALORIES: 552; TOTAL FAT: 14G; SATURATED FAT: 4G; CARBS: 77G; PROTEIN: 37G; SODIUM: 160MG; FIBER: 6G
For Marinate Chicken
1 (1/2 lb.) Boneless, skinless chicken breast
1 tsp. Soy sauce
1 Tbs. Shaoxing wine (Chinese cooking wine), sake or dry sherry wine
1/2 tsp. Chinese five spice
1/2 tsp. Baking soda
Pinch of black pepper
For the Sauce
3 Tbs. Oyster sauce
1/2 cup Chicken stock
For the Aromatic Vegetables
3 Cloves garlic (approximately 1 Tbs.)
1 oz. Fresh ginger (approximately 1/2 Tbs.)
1 Red chili
For the Vegetables & Noodles (You can substitute vegetables for your taste or what’s available as same amount as recipe calls.)
10 oz. Precooked & ready to use Chinese egg noodles (If you are using dry one, prepared by soak them in hot water until soften and then drain.)
2 oz. Shiitake or button mushrooms (approximately 2 large or 4 small size mushrooms)
4 oz. Bamboo shoot (approximately 1/4 cup)
4 oz. Baby bok choy (approximately 3 to 5 of baby bok choy)
3 Green onions
4 oz. Bean sporouts
2 chicken breast – sliced and pound to 1/2″ thickness
1 cup flour with 1/4 tsp. salt & black pepper and 1/2 tsp. each of garlic and onion powder
2 whisked eggs
1 cup fine bread crumbs
olive oil for frying
Cooked spaghetti or pasta of your choice
grated Parmesan cheese
grated Mozzarella cheese
gated Provolone cheese
1 cup finely diced onion
1 cup finely diced bell pepper
salt and black pepper
1 tbsp. of minced garlic
1 tbsp. tomato paste
1 tsp. oregano, basil and Italian seasonings
1/2 cup red wine
1 – 28oz can tomato sauce
1 – 28oz can tomato puree
In a sauce pan on medium add olive oil,
onion, bell pepper and salt and pepper.
Cook for 2-3 minutes.
Add minced garlic and tomato paste,
stir and cook an additional minute.
Add spices and red wine. Cook for
2-3 minutes and then add the tomato
sauce and puree. Stir and cook at a
simmer for 30 minutes.
Prepare chicken to 1/2″ thickness. Season
with olive oil and salt and pepper.
Dredge in seasoned flour (s&p, garlic and onion
powder), then the egg wash and then the
Coat bottom of frying pan with olive oil and
heat to medium high. Fry chicken cutlets
for 3 minutes on each side and remove.
Place a spoonful of sauce and lots of cheese on top.
Bake at 375 degrees for 10 minutes or until
the cheese is melted and browned.
Let rest for 10 minutes and serve.
Serving with spaghetti and a slice of bread.
1 lb. lean ground beef or mild Italian sausage (I’ve tried both and like either)
2 Tbsp. extra virgin olive oil, divided
1 cup diced carrots (about 2 medium, you can cut them into matchsticks if desired)
1 cup diced celery (about 3 stalks)
3/4 cup chopped yellow onion (about 1/2 of a large)
1 large clove garlic, finely minced
3 (8 oz.) cans tomato sauce
3 – 4 cups beef broth (chicken broth works fine too)
1 cup water
1 (15 oz.) can diced tomatoes, undrained
1 Tbsp. granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper to taste
1 scant cup ditalini pasta, uncooked
1 (15 oz.) can dark red kidney beans, drained and rinsed
1 (15 oz.) can great northern beans, drained and rinsed
Romano cheese (I also like it with parmesan), for serving
Heat 1 Tbsp. olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. Pour beef (along with fat from beef, if you want it to be healthier you can drain the fat) into a bowl, set aside. Heat remaining 1 Tbsp. olive oil in same large saucepan, sauté carrots, celery and onion over medium high heat until tender about 4 minutes, add garlic and sauté 1 minute longer. Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked beef along, then season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft. Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.
Add cooked and drained pasta to soup along with kidney beans, great northern beans and an additional 1 cup broth if desired to thin soup, and allow to cook 5 minutes longer. Serve warm with grated Romano cheese if desired.
Note: the longer the soup rests the more liquid the pasta will absorb so you can thin it with additional beef broth if desired.
2 teaspoons olive oil
1 medium onion, chopped
2 tablespoons minced garlic
1 can crushed tomatoes (15 ounce)
1 can tomato sauce (8 ounce)
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon crushed red pepper (can be omitted if you prefer)
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar (optional – can leave out, or use more or less – 1 teaspoon is what I use)
1. In a skillet, heat olive oil over medium heat. Add onion and sauté until soft. Add garlic and cook for another minute.
2. Stir in tomato products, oregano, rosemary, crushed red pepper, salt and pepper. Taste sauce and if desired, add sugar. Bring to a low boil, then reduce heat and simmer for about 10 minutes, until it is thickened up a bit. Use as desired.
2 tazas de coditos
½ pepino encurtido
¼ taza de zanahoria
1 cebolla picadita
½ libra de jamón u otro embutido
2 huevos duros
2 papas hervidas en cuadritos
1 taza de mayonesa
2 cucharadas de aceite
1 cucharada de vinagre
3 rodajas de piña
1 cucharada de sal
300g de Pollo hervido desmenuzado
Pimienta al gusto
Cocine los coditos en agua hirviendo con un poco de aceite y sal.
Escúrralos y deje que se enfríen. Agregue los demás ingredientes
picaditos, menos los huevos duros. Sazone con aceite,
vinagre, sal y pimienta y añada la mayonesa. Luego adorne la ensalada con los
huevos duros picados a la mitad
Déjela enfriar bien antes de servirla.
1 pound lean ground meat: pork, beef, or turkey. I used beef.
4 ounces sliced mushrooms
1 yellow onion, diced
4 cloves garlic, chopped
2 stalks celery, sliced
1 cup chopped carrot
1 (14.5-ounce) can diced or stewed tomatoes
1 tablespoon dried oregano
4 cups beef broth
2/3 cup dried elbow pasta (to add later; I used Tinkyada brand which is gluten free)
Kosher salt (add to taste at the table)
Use a 6-quart slow cooker. Brown the first four ingredients on the stovetop, and drain the fat. I know, I hate cooking before I cook too, but this is a good thing because you’re draining the rendered grease/fat.
Add meat to the slow cooker, and your vegetables. Add the whole can of tomatoes, the oregano, and beef broth. Stir to combine. Cover, and cook on low for 8 hours. 30 minutes before serving, stir in the dry pasta. Flip to high, and cook for an additional 30 minutes or until pasta has become bite-tender.
Serve in wide-mouthed bowls with a bit of shredded Parmesan cheese, if desired.