Month: March 2022

Categories
Recipes

Cheesy Orzo

  1. 2 Tbsp Olive Oil
  2. 1/2 onion, chopped
  3. 2 garlic cloves, minced
  4. 2 cans (14oz) chicken broth
  5. 2 cups orzo
  6. 1/2 cup free parmigiano or romano
  7. Salt
  8. Pepper
  1. Preheat a 8 inch pot with a tight fitting cover over moderate heat.
  2. Add oil, onion and garlic and saute for 2 or 3 minutes.
  3. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil.
  4. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender.
  5. Remove lid and stir in cheese.
  6. Season with salt and pepper to your taste.
Categories
Recipes Sauces

Pasta Tomato Meat sauce

Ingredients

  • 1/2 pound ground meat (beef seems to taste best)
  • 1/2 onion, diced
  • 3-4 garlic cloves, minced
  • 2 Tbsp Olive Oil
  • 1.5 tsp salt
  • Freshly ground pepper to taste
  • 1 Tbsp Oregano
  • 15Oz can of crushed tomatoes
  1. Place oil in pan and heat. Add onions when hot.
  2. Saute onions until they become shimmery
  3. Add beef, oregano, pepper, salt, and half of the garlic
  4. Cook until the beef has browned
  5. Add garlic and crushed tomatoes
  6. Cover and cook on low heat until the sauce has thickened.

Categories
Recipes Vegan

Ratatouille

Veggies

  1. 1 thin eggplant (Chinese eggplants are perfect)
  2. 3 tomatoes
  3. 2 yellow squash
  4. 2 zucchini

Sauce

  1. 2 tablespoons olive oil
  2. 1 onion, diced
  3. 4 cloves garlic, minced
  4. 1 red bell pepper, diced
  5. 1 yellow bell pepper, diced
  6. salt, to taste
  7. pepper, to taste
  8. 28 oz can of crushed tomatoes
  9. 2 tablespoons chopped fresh basil, from 8-10 leaves

Seasoning

  1. 2 tablespoons chopped fresh basil, from 8-10 leaves
  2. 1 teaspoon garlic, minced
  3. 2 tablespoons Chopped fresh parsley
  4. 2 teaspoons fresh thyme
  5. salt, to taste
  6. pepper, to taste
  7. 4 tablespoons olive oil
  1. Preheat the oven for 375˚F (190˚C).
  2. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  4. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  7. Serve while hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.