Savory Sausage Turkey Stuffing

I always liked stuffing my turkeys and chickens with rice mixtures,  but I thought it would be nice to make a stuffing that makes the bird self basting while contributing  delicious flavor of its own.

To get a really unique flavor I like to make this stuffing with Italian Sausage.  I brown it ahead of time to get rid of the excess fat, but that leaves enough to make your bird very juicy.  For extra firmness and flavor I use my Bread Crumb Recipe.

This stuffing is so tasty, you will be tempted to eat it as is or on a sandwich.

This recipe makes enough stuffing for 10-12 pound bird. If you have a larger turkey,  multiply accordingly.

Ingredients:

• 3/4 lb Fresh Italian Sausage, buy it loose if available
  
• 1 medium onion, chopped
  
• 2 stalks of celery, chopped
• 1 cup Lizabetti Bread Crumbs
• 1 cup diced mushrooms
  
• 1 tbs garlic, chopped
• 1 tsp dry oregano
• 1 tsp Hungarian paprika
• 1/2 bunch Italian parsley, chopped
  

Directions:

1. Remove the sausage from its skin and break up
   
2. Brown the sausage in a skillet over medium heat until light tan in color. Do not over-brown at this time because it will continue cooking as you add the other ingredients.
   
3. Slide the sausage to one side of the skillet and add the onions to the open side.
4. Brown the onion in the rendered sausage fat.
   
5. Mix the onions and sausage and slide to the side of the pan.
6. Add the mushrooms and cook until soft.
   
7. Mix the mushrooms with the sausage and onions.
8. Stir in the celery, cook for 3 m.
9. Stir in the garlic, oregano, and paprika.
10. Cook 2 more minutes and remove from the heat.
11. Mix in the parsley and let the mixture cool to room temperature.
12. Stir in the bread crumbs.
13. You are now ready to stuff your bird.
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Wholesome and Delicious Apple Crisp

I am not usually a fruit dessert sort of person, but I have come to absolutely love this sweet dish. Not only does it satisfy your sweet tooth , it is good for you as well. I first tried to make apple crisp when someone sent me a recipe. I don't know why, but that recipe did not work for me, there was just not enough crisp in the whole thing. So I went about trying to get just the right texture and taste for me. This is a great dessert to make ahead of time since it can be refrigerated for at least 2 days and then reheated when you are ready to serve. It can also be served at room temperature, but I really like mine warm. A scoop of vanilla ice cream adds the final touch to the whole thing. This is a great alternative to the apple pie for Thanksgiving.

Ingredients:
Crust

• 1 cup of whole wheat flour
• 1 tsp of cinnamon
  
• 1 tsp of baking soda
  
• 1 cup of packed brown sugar
  
• 1 stick of cold, unsalted butter
  
• 1/4 cup of chopped nuts

Filling

• 3 tbsp of white flour
• 1/4 cup of brown sugar
  
• 1 tsp of cinnamon
  
• juice of one lemon
  

Directions:

1. Preheat oven to 350 F.
2. Whisk the oatmeal, whole wheat flour, cinnamon, baking soda, brown sugar together.
3. Unwrap the butter and use the wrapper to grease a 9 X 12 baking dish. There is enough butter left on the wrapper that it will give the baking dish enough butter so that the crisp will not stick to the baking dish. I would recommend using a nice baking dish since this is a dessert that goes from the oven to the serving table. I like using my Le Creuset cast iron dish.
   
4. Cut the butter into small pats and add to the oatmeal mixture. This makes incorporating the butter into the dry mix a lot easier.
   
5. Using a pastry blender, work the crust until the butter is incorporated into the oatmeal mixture. It will probably take about 5 minutes of blending. The crust should be crumbly.
   
6. Press about 1 to 1 1/2 cups into the bottom of the baking dish and bake for 10 minutes. Remove from the oven and set aside.
   
7. Add the chopped nuts to the remaining crust.
   
   
   
   
8. In the meantime, peel and cut the apples using an apple cutter. You will have 8 slices at this point.
   
9. Cut each slice in half. Each apple will give you 16 slices.
   
10. In a container mix the flour, brown sugar and cinammon together. Add the apple slices. Make sure all the slices are well coated.
    
11. Using a slotted spoon, carefully place the apple mixture over the baked crust.
    
12. Sprinkle the remaining crust over the apple mixture.
    
13. Bake for about 40-45 minutes. The crust will be a golden brown and you will see some bubbling of the apple mix.
    
14. Let it cool for about 20 minutes before cutting.
    
15. Serve with a scoop of ice cream. Will generously serve 8-10 people.
    
16. The entire dish can be prepared up to 2 days in advance of serving. Cover and refrigerate until you are ready to serve. To serve, just warm in a 300 F oven for about 10-15 minutes or serve at room temperature. Don't forget the scoop of vanilla ice cream and a cup of hot tea.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Hearty French Onion Soup

I love autumn in New England, especially because I get to enjoy my favorite soups. This soup is so filling that you can have just one bowl as a meal. It makes a great weekend lunch, or a simple weekday dinner. I just love the pull of the cheese with each spoonful.

The secret to this dish is a rich stock. This time I made it using lamb stock for a full flavor, but you can use chicken, beef, or turkey stock. I also used my Tasty Crouton Recipe instead of toasted french bread to add more flavor.

Ingredients:
For 2 BIG servings

• 1 Cup Dry Red Wine
  
• 2 Quarts Lamb, Beef, Chicken, or Turkey Stock
  
• 1/2 Cup Croutons or sliced toasted French bread
• 6 oz Swiss Cheese, shredded
  
• 2 Cups Mushrooms, sliced
• 1-2 Onions, sliced and separated.
• 1 tbsp Chopped Garlic
• 1/2 tsp Fresh ground black pepper
• 1/2 tsp Cumin
• 2 pats of butter.
• 1/2 tsp salt, only if the stock has no salt. If you use a commercial stock that contains salt, omit this.
  
• 1 tsp of Soy Sauce
• 1/2 tsp of Worcestershire sauce.
  
• 1 tbsp General purpose flour

Directions:

1. Place the wine and stock into a medium sauce pan and bring to a boil. Keep boiling while you perform the rest of the steps. You will want to reduce it to about half of its original volume.
   
2. Pre-heat a large fry pan and cover the bottom with olive oil.
3. Add the sliced onions and fry until they are golden brown.
   
4. Slide the onions to one side of the and pan melt the butter in the open side.
5. Add the mushrooms to the butter and mix in. Stir in the garlic.
   
6. Saute the mushrooms until brown, mix with the onions.
7. Sprinkle the flour over the mixture, mix in and saute until brown.
8. Stir the pepper and cumin into the stock. Add the Soy, Worcestershire and salt (if any) to the stock.
   
9. Pour the mushroom and onion mixture into the stock, bring to a simmer. The flour will thicken the broth.
   
10. Add some croutons (or toast) to each oven safe bowl, sprinkle with some cheese
11. Ladle the soup into each bowl and top with the rest of the cheese.
12. Place the bowls on a cookie sheet and broil on high for 3-5 minutes.
13. Let stand for at least 5 minutes before serving.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

New England Lobster Grill

Summertime in New England is very under rated. We have some great weather. Hot, but not for long. While we have had lots of rain this year, it has been a spectacular season for lobster. Prices are good, the shells are thin and the meat is buttery tender this time of year. Ti's the season. I have have enjoyed making boiled lobster for many years, but a few years ago I began to grill it. Let me tell you, I may never go back. Not to worry though, this technique is totally humane and the little dears never feel a thing.

I got this idea several years ago when I was in Japan. Among my favorite meals is Japanese grill, where you sit near the chef at the bar and he grills stuff and serves it to you. One of the great dishes I enjoyed was the grilled lobster. However, the Japanese chef had no qualms about bisecting the poor thing live, but the fire was so hot that it was not alive for long. Watching this was fascinating and the meal was delicious, but I came up with a tamer, more humane way to do this. I basically boil the lobsters for 1 minute prior to processing them. I cooked this dish on an apple wood fire in the Stone Pony, my outdoor stone oven, but you can use a good kettle grill or a gas grill too. If you want to experiment with cooking it on an open fire, I recommend you dig a pit for safety, also have a hose handy.

Ingredients:

• Lobster
  • 1 Live Lobster per person, I find that 1.5-2 pound lobsters are ideal. I prefer them bigger.
  • 2 tbsp extra virgin olive oil
  • 1 tbsp chopped garlic
  • 1 handful fresh chives
  • 1 pinch fresh oregano
  • 1 pinch fresh parsley
  • substitute your favorite fresh herbs, these are what I grow in the garden
• Sides
  • 1 ear of fresh corn per person (leave the husk on)
  • 1 medium Yukon Gold potato per person
  • 1/2 bunch of mustard greens, Swiss chard, or Chinese broccoli
  • 1 stick of butter

Directions:

1. Soak the corn, husk and all in cold water and wash the potatoes thoroughly.
2. Light the grill. Place the corn and potatoes on the warming rack at least one hour before cooking the lobster, cover the grill. Flip after half an hour.
3. Mix the olive oil, herbs, and garlic in a bowl.
4. Boil a large pot of water.
5. Boil each lobster for 1 minute, not enough to cook them, but long enough to kill them.
6. Drain the lobster and cut down the middle of the front from the head through the tail.
7. Spoon the herb mixture into the crevice. Don't forget to remove the rubber bands off the claws.
8. brush the remaining herb mixture onto the mustard greens
9. Turn up the heat of the grill and place the lobsters stomach side up on the grill. Cook for 3-5 minutes.
10. Flip the lobsters, place the vegetable on the grill. Cook an additional 3-5 minutes.
11. Place the butter in a bowl, add some olive oil and microwave for 30 seconds. Add some chives to the butter. The olive oil helps make the butter more liquid and tastes good too!
12. Serve the lobster over the vegetable with the corn and potatoes on the side.
13. You are now in heaven.
14. For those of us who like to have seafood chowder, don't toss out the lobster shells when you are done indulging. The shells make a fine stock which can then be used to make any seafood sauce or chowder.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Grape Leaves

This is my absolute favorite middle eastern dish. It is claimed by cultures throughout the Mediterranean, but each country flavors them a little bit differently. My version is closest to the Egyptian style with some minor changes. My aunt used to make this for me when ever I visited her, and it was always a treat. The great thing about this dish is that it is a complete meal. The leaves are an excellent source of fiber and vitamins, while the stuffing contains meat and rice to make it into a nutritionally balanced food. The leaves reheat fine in the microwave and they can be eaten cold. This makes the leftovers a great workday lunch.

Most people make this dish with store bought grape leaves in a jar, which works fine because the leaves are well preserved in a brine. However, in the summer you can make these with fresh grape leaves. In making this dish I used wild grape leaves that grow in my back yard. These leaves grow wild throughout New England and other parts of the country. You should select leaves that are not too thick. For some of the leaves I used my home grown Concord grape leaves, which also work fine. This dish is quite easy to make, though most people are intimidated by the rolling of the leaves. For this reason I have broken it down to very simple steps with lots of pictures. You should be able to make this dish start to finish in less than two hours, including cooking time. If you follow my illustrated steps for rolling the leaves you will have no trouble, in fact the rolling won't take longer than 15 minutes. A great complement to this dish is Lizabetti's Yogurt Cucumber Dip.

Ingredients:

• A large bowl of fresh picked grape leaves, about 50-100 leaves depending on size and quality. You can substitute 1 jar of store bought grape leaves.
  
• 1/4 cup Lizabetti's Mediterranean dry rub
  
• 1 cup toasted pine nuts
  
• 4 tbs chopped garlic
  
• 1 lb ground lamb, substitute beef if desired, or omit for a vegetarian version
  
• 3 cups jasmine rice
  
• 1 12 oz can of tomato paste
  
• 1 quart of tomato juice
  
• 1 cup beef, lamb, or chicken stock. Omit for a vegetarian version
  
• 2 large juicy limes
  
• Fresh herbs to taste. I used parsley and chives because they were in season and growing in my herb patch.

Directions: Prep The Leaves

1. Pick the largest leaves on the vine, large leave are easier to roll. If you don't find wild leaves in your own yard, you can find them throughout the countryside in New England.
   
2. Rinse the leaves, salt and soak in cold water. This helps get rid of any outdoor grub. Leave them soaking for 15-30 minutes.
   
3. Dump the water and rinse off the salt. The leaves are now ready for rolling.
4. If you are using store bought leaves, simply rinse them to get rid of the brine.

Make The Stuffing

1. Mix the dry rub and half the garlic into the ground meat. If making vegetarian mix the dry rub right into the rice.
   
2. Pre-heat a pan and brown the meat. If you are using lamb or a fatty beef, there is no need for oil. You do not need to completely cook the meat in this step as it will be cooked further in the grape leaves. Many people use the meat without browning, but I think that it enhances the flavor especially when using lamb.
   
3. After the meat is browned, mix in the pine nuts. Drain any excess grease.
   
4. Place the meat in a mixing bow and mix in the rice and the rest of the garlic. Be sure to mix thoroughly.
   
5. Add the tomato paste and mix thoroughly.

Roll 'em Up

1. Lay some leaves down in the base of large, deep pan. This will keep your stuffed leaves from sticking.
   
2. Place the leaf shiny side down on your work surface.
   
3. The key to rolling is not to use too much stuffing in each leaf. Place 1 teaspoon of stuffing at the base of the leaf.
   
4. Fold one side of the leaf over the stuffing, then the other
   
5. roll the leaf from the bottom up. Keep it tight at all times.
   
6. Arrange the leaves in a circular pattern at the bottom of the pan. As you complete each circle, begin another circle inside it until you complete the layer. Be sure to put them seam side down so they do not fall apart.
   
7. Repeat this process for subsequent layers. Usually I end up making 3-4 layers with this recipe.

Sauce and Cook

1. Mix the tomato juice, stock, and one of the limes in a bowl. Add the fresh herbs.
   
2. Pour the mixture over the grape leaves.
   
3. Place a plate face down over the grape leaves. this will prevent them from moving.
   
4. Cover the pan. Cook over medium heat for 35-45 minutes, or until the liquid is all absorbed.
   
5. Remove the plate and squeeze the second lime over the pan.
6. Let stand covered in the pan for about 15 minutes.
7. Serve with Lizabetti's Yogurt Cucumber dip.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Mediterranean Home-Style Chicken

This is a simple one pan dish which is so rich in taste and flavor can be ready in no time at all. You can add vegetables towards end of the cooking time and you have a ready made meal. I like to use the chicken breast with the bone which I think stands up better than the boneless chicken breast. Chicken thighs and drumsticks also work well. All the poultry I use is skinless which makes the dish a great low-fat meal. For fun we like to serve the chicken with yellow rice.

Dishes of this type are popular all over the middle east. The basic meat/sauce/rice combination allows for lots of variations in flavor with the same cooking steps.

Ingredients

Dry Rub

• 1 tbsp of Hungarian paprika
• 2 tsp of dried oregano
• 2 tsp of dried parsley
• 2 tsp of cumin
• 1 tsp of coriander
• 2 tsp of onion powder
• 2 tsp of garlic powder
• 2 tsp of salt
• 1 tsp of cayenne pepper (optional)

Other ingredients

• 1 1/2 lb of skinless chicken breast with bone or thighs, or drumsticks
• 1 tbsp or so of fine ground cornmeal or flour
• 10 oz of sliced mushrooms such as white or crimini
• 2 tbsp of minced fresh parsley
• 2 tbsp of minced fresh oregano
• 1 medium onion, diced
• 1 can of diced tomatoes (28 oz)
• 1 tbsp of minced garlic
• 1 cup of dry red wine
• 1 pat of butter
• olive oil

Instructions

1. Combine all the dry rub ingredients in a small bowll and mix them thoroughly.
2. Cut each chicken breast into 3 smaller pieces. Place the chicken in a large mixing bowl.
3. Sprinkle the dry rub all over the chicken pieces, be sure to thoroughly coat the pieces. If you don't use all the rub, the rest can be added to the sauce for added flavor.
4. Let the chicken sit for about 30 minutes.
5. Slice the mushrooms.
6. Dice the onion.
7. Using a small strainer, lightly sprinkle the cornmeal or flour over the chicken pieces. Pat the cornmeal/flour so that it sticks to the chicken.
8. Using a large heavy bottom pan, add a generous amount of olive oil. Heat the pan on medium until the oil is hot.
9. Saute the chicken until nicely brown. Each side should take about 5 minutes or so. Resist the temptation to move the chicken around. Once you start the browning process, don't touch the chicken until you are ready to turn the piece.
10. Once the chicken is brown on all sides, remove from the pan and set aside.
11. Add about a tablespoon of olive oil and a pat of butter, heat on medium.
12. When the mixture is hot, add the mushrooms. Saute for a few minutes, until the mushrooms start to wilt.
13. Add the onions and continue to saute until lightly brown.
14. Add the herbs and saute them into the mixture.
15. Add the garlic and saute until fragrant. Turn the heat down to medium/low.
16. Return the chicken to the pan and mix it well with the mushrooms and onions
17. Add the wine and mix it into the contents of the pan. The wine will evaporate quickly rapidly.
18. Add the tomatoes and stir them. Simmer on low for about 30 minutes.
19. If you have any of the dry rub left, you can add it to the sauce at this time.
20. About 15 minutes prior to serving, add the green beans and continue to cook.
21. Taste and add salt if needed.
22. When the green beans are tender, the dish is ready to be served. It can be served over rice or pasta.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Support the NSMC Cancer Center

On June 22, 2008 many fine volunteers will be walking to benefit the NSMC Cancer Center on Boston's North Shore. Some one that you know will be walking to benefit the center, so if you can't walk, please support one of the many fine volunteers. The 10K (6.2 mile) walk winds through historic Salem, MA. This would be an enjoyable event even if was not for such a great cause.

For information, visit the NSMC site directly. If you are like me, you want to know how your money is being spent. This is not some general funding of cancer research, but direct funding that will help cancer patients directly. According to the NSMC site :

Funds raised in 2008 will directly benefit the expansion and relocation of the NSMC Cancer Center to the Mass General/North Shore Center for Outpatient Care in Danvers, slated to open in 2009.

The information in this post was derived from http://nsmc.partners.org in an effort to support their cause. This post was not solicited by NSMC, rather it is a voluntary endorsement by Lizabetti.com.

Smokey Swordfish Salad

The weather is getting hot and it is time for some cool dishes. One of the thing I really love in hot weather are fresh fish salads. You may have used my Salad Nicoise Recipe, or my Seared Salmon Salad Recipe. This dish however is different in that it is a bit more sultry in flavor because I use pesto as one of the main ingredients in the flavoring. I also use grilled swordfish and potatoes , which give the dish a delicious smokey taste. I also incorporate lots of greens into the salad, which makes it light and healthy.

The other great thing about this salad is that is made from leftovers. When I grill fish on the weekend I always have leftovers. This dish provides me with at least two lunches early in the week, when I need it most.

Ingredients:

• One medium size grilled or baked potato. Can be omitted if you want to go low carb.
  
• 3 oz of pesto. I will show you how to make it when my basil grows in.
• 1 tbs dijon mustard.
• 1 tbs mayonnaise.
  
• 2 Limes.
• 1 tbs fresh chopped garlic
• 1 tbs extra virgin olive oil
  
• 1 tsp Hungarian paprika
  
• 1 carrot, shredded.
• 2 scallions, sliced.
• 1-2 stalks of celery, chopped.
• 1/2 Lb grilled swordfish. You may substitute salmon, arctic char, shark, or any full bodied fish.
• Salt to taste (about 1/4 tsp)

Serves: 4 people.

Directions:

Grilling:

1. Wash the fish in cold water and pat dry.
2. Salt the fish, coat with garlic, sprinkle with paprika.
3. Brush the fish with olive oil and set aside until it comes to room temperature.
   
4. Wash the potato and place on the warming rack of your grill, if your grill does not have a warming rack, put the potato off to the side in a cooler spot. I used the Stone Pony, my stone oven to bake it, but any covered grill will do.
   
5. Bake for about 1 hour. To speed up cooking, you can insert a metal skewer into the potato to help it cook faster.
6. Just before cooking the fish, turn the heat up on your grill.
7. Cook the fish about 5 minutes on each side. If the fish is thicker than 2 inches (5 cm) add 2 minutes to each side.
8. To judge if the fish is cooked, pierce with a fork. The fork go in without resistance and come out easily.
9. Take the the fish out and immediately squeeze half a lime onto it.

Salad:

1. In a mixing bowl, break up the fish with a fork and squeeze the rest of the lime onto it and add a shake of salt.
2. Add the pesto, dijon mustard, and mayonnaise. Mix thoroughly.
3. Cube and peel the potato. Mix in with the fish.
4. Add the carrots, scallions and celery. Mix thoroughly.
5. Drizzle a little olive oil over the mixture.
6. If you are not serving right away, store in the refrigerator.
   

Serving Suggestions:

My favorite way to eat this dish is a sandwich on toasted French bread with tomato and white cheddar cheese. This is how you see it pictured at the head of this article.

Alternatively, you may want to try a lower carb version. Roll up the salad with some tomato in a leaf of Romain lettuce. If you want to go low carb, you may also omit the potato.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Quick and Delicious Lasagna with a Hearty Healthy Bolognese Sauce

This has been a staple at our house for more years than I care to admit. When I originally started making our lasagna, I would enhance the jar sauces with ground beef and herbs. As the recipe has evolved, I now make it with my own Bolognese sauce which is very healthy since it contains either ground turkey or chicken. For a vegetatian version I use my Vegetarian Marinara sauce. I use part-skim mozzarella and a bit of Parmesan for the cheeses. The lasagna noodles I now use are whole wheat or a blend.

The hardest part of the entire process is letting the lasagna sit and cool for about 15 minutes, the whole family just wants to attack it!

Ingredients

• 10 pieces of lasagna noodles
• 1.5 lbs of part-skim mozarella cheese
• 1/2 cup of grated parmesan cheese
• 8 cups of Bolognese sauce or vegetarian marinara
  

Instructions

1. Preheat the oven to 375 F.
2. Warm the Bolognese sauce on low. It doesn't have to hot, just warm.
3. Boil noodles as instructed on the box. I like the noodles al dente, so I cook the noodles about 2 minutes less than stated on the box. I like to cook the noodles prior to building the lasagna because I think you have a little more control as to how moist the lasagna will be.
4. While the noodles are cooking, grate the mozzarella cheese.
5. When the noodles are done, drain and lay them flat on a cookie sheet. This really makes building a lot easier.
6. The layering process, always starts with the sauce which helps to ensure that the noodles won't stick to the pan.
7. Coat the pan with a thin layer of sauce and lay 3 pieces of the lasagna noodles. Cover the noodles with sauce so that they are evenly coated.
8. Spread a layer of mozzarella cheese.
9. Repeat the process of layering so that you have 3 layers of noodles, sauce and cheese.
10. Spread the Parmesan cheese over the mozzarella.
11. Bake for about 30-40 minutes or until the sauce is bubbling and the cheese is a nice brown. If the sauce is already bubbling, but the cheese is not quite a golden brown, I broil the dish for about 5 minutes or until the cheese browns. Just be very careful and watch the lasagna closely because you can easily over do it you don't keep an eye on it.
12. Let the lasagna stand and cool for about 15 minutes and it will be ready to serve.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Quick and Tasty Spicy Hot and Sour Soup

This is one of my favorite Chinese soups. There are many variations to this soup. We like ours on the spicy and sour side. We like the combination of these ingredients because it really reminds us of the soup we used to order at a local Chinese restaurant. The restaurant has long closed. So we set out to recreate the flavor and texture of our favorite Chinese soup and I think that we captured the essence of the soup. All of the ingredients are sure be available at your local Asian market and many might be available at your local supermarket.

You can also make this soup totally vegetarian, I will point out how to make it vegetarian as I go.

I always judge a Chinese restaurant based on its Hot and Sour Soup. If the soup is good, the rest of the meal is usually a real treat. The Szechuan restaurant where we used to have this soup also had outstanding Gong Pao Chicken, Szechuan Spicy Shrimp and Vegetarian Delight. I promise to make and publish all of those dishes too and you can have your own Chinese feast.

When we made the soup at home I ended up eating enough to make a meal out of it. I was also surprised to find that it microwaved just fine the next day for lunch. I took a little vinegar/sesame oil mixture and some fresh scallions to wake up the flavor after reheating. It made a great workday lunch. Satisfying, yet not too heavy.

Ingredients:

• 6 cups of chicken broth, substitute a vegetable broth for the vegetarian version.
• 1 tbsp of garlic chili paste (use more if you like it really spicy)
• 1/4 cup of rice vinegar
• 1/4 cup of white wine or rice wine
• 1 tbsp of toasted sesame oil
• 1/4 cup of soy sauce
• 2 tsp of minced ginger root
• 3-4 minced green onions
• 1/4 cup of chopped dried wood ears
• 1/4 cup of day lilly buds (found in most Asian stores in with the dried mushrooms and wood ears)
• 1/2 cup of dried black mushrooms, increase for vegetarian version.
• 1/2 cup of chopped bamboo shoots
• 6 oz of firm tofu, increase to 10 oz for the vegetarian version.
• 6 oz of lean pork, omit for vegetarian version.
• 2 tsp of soy sauce
• 1 tsp of sesame oil
• 2 tbsp of cornstarch or tapioca starch
• 1 egg (optional)

Instructions:

1. For the vegetarian version skip steps 2, 3, and 13. I know it's obvious, but just want to be clear.
2. Chop the pork into long thin strips about 1/4 inch thick.
3. Marinade the pork in the 2 teaspoon of soy and 1 teaspoon sesame oil. Set aside.
4. Rinse the mushrooms, wood ears and lilly buds under cold water.
5. Heat the chicken broth on low and keep it on a low simmer. Using about 1 cup of the warm broth, soak the wood ears and mushrooms together. If they soak up all the liquid, just add a little more broth.
6. Using about 1/2 cup of the warm broth, soak the lilly buds. Add a little more broth if necessary.
7. Cut the tofu into strips about 1/4 inch thick.
8. To prepare the flavoring, combine the vinegar, wine, sesame oil, chili paste, soy sauce and the minced ginger together.
9. When the mushrooms are soft drain them and the wood ears. Reserve the liquid.
10. Drain the lilly buds and reserve the liquid.
11. Cut the mushrooms into thin strips.
12. Turn the heat up and when the broth begins to simmer again, add the flavoring. Mix thoroughly in.
13. Wait until the flavored broth starts to simmer again, carefully add the pork and mix it into the broth.
14. Let the meat cook for about 5 minutes.
15. Once the broth starts to simmer again, add the mushrooms and wood ears.
16. Add the lilly buds and the bamboo shoots. Allow the broth to come back up to a simmer.
17. Add the tofu and continue to simmer the soup.
18. Add the reserved liquid from the lilly buds.
19. To the reserved liquid of the mushrooms add the cornstarch and thoroughly wisk into the liquid.
20. Add to the soup and thoroughly mix it in.
21. Continue to simmer for about 30 minutes this will allow for all the different flavors to blend together and soak into the goodies.
22. This is totally optional, whisk the egg with about one teaspoon of water and slowly swirl the mixture into the soup. Gently mix the egg into the soup. I haven't added the egg to my soup for quite sometime and I find that I don't really miss it.
23. Add 1/2 of the minced green onion and stir it into the soup.
24. Plate the soup and garnish the top with a handful of minced green onion.
25. For a totally vegetarian version of the soup, just increase the amount of tofu and dried mushrooms, and of course omit the pork.

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Help Szechuan Province Earthquake Victims

On May 12, 2008 an earthquake of 7.9 on the Richter scale struck Szechuan Province in China. The death toll has reached over 20,000.

I encourage you to learn as much as you can about this tragedy. Relief efforts are under way, but they have a long way to go to restore the survivor's lives to some semblance of normalcy.

I recommend that you go to the Tzu Chi Foundation web site to see how you can help. They are a respected Chinese charity with good works around the world. They are on the scene and can use your support.

Also involved in the relief effort is the International Red Cross.

Heart Healthy Spaghetti with Bolognese Sauce

Red pasta sauce is one of our favorites. This version is delicious and good for you. The beef has been substituted with turkey or chicken. Both work nicely and it just depends on what is available. The sauce is made with tomatoes and it also has other veggies too. By making a large quantity of the sauce, you can easily whip up a nice dinner any day of the week. We use the sauce to make lasagna. We also use it to top pastas, gnocchi and polenta. Sometimes when the kids are ravenous and can't wait, I make a quick French bread pizza with a slather of sauce, cheese and their favorite topping. Voila-a great tasting pizza in less than 30 minutes.

Ingredients

• 1 lb of ground turkey or chicken breast
• 2-3 large portabello mushrooms
• 1/2 tsp of onion powder
• 1/2 tsp of garlic powder
• 1 tsp of dried oregano
• 2 medium size carrots
• 3 large stalks of celery
• 1 small yellow onion
• 1/4 cup of minced Italian parsley
• 2 tbsp of fresh minced oregano
• 2 tbsp of fresh minced basil
• 1 tbsp of fresh minced garlic
• 1 tsp of fennel seeds (if love the taste-add a little more)
• 1-2 bay leaves, depending on the size
• 2 cups of red wine
• salt
• ground black pepper
• olive oil
• 1 can of tomato sauce (28 oz)
• 2 cans of whole tomatoes (28 oz)
• 1/2 cup of grated Parmesan or Pecorino Romano cheese or both
• 1 box of whole wheat spaghetti, prepared as directed on the box or whatever pasta type you enjoy

Instructions

1. Wipe the portabellos clean and remove the stems
2. Sprinkle the garlic and onion powder on all sides of the portabellos
3. Sprinkle the dried oregano on the portabellos
4. Drizzle olive oil on the portabellos
5. Coat the bottom of a large pan and heat on medium/high.
6. When the pan is hot, place the portabellos with the gill side down and sear the portabellos. It should take about 5 minutes.
7. Flip the portabellos and sear the cap side. Remove from the pan and let them cool a bit.
8. Using a food processor, chop the portabellos finely.
9. Place the ground chicken/turkey in a medium size bowl and add the chopped portabellos. Mix them thoroughly. Set aside.
10. Clean and coarsely chop the carrots, celery and onion.
11. Using a food processor, finely chop the mixture.
12. Using the same pan, coat the bottom with olive oil. Heat on medium/high.
13. When the pan is hot, add the meat/mushroom mixture and saute until cooked. Use a spatula to break up the ground chicken/turkey is it starts to clump together. Salt the mixture with about 1 teaspoon of salt.

    
14. Once the meat is nicely browned, add the chopped vegetable mixture. Cook until fragrant which should be about 3-5 minutes. Add another 1/2 teaspoon of salt.
15. Add the herbs and garlic. Mix them in and cook until fragrant.
16. Turn the heat down and add the wine. Mix it in. It will evaporate rather quickly. You will notice that the mixture will turn a nice rich brown color.
17. Once most of the wine liquid has evaporated, begin adding each can of tomatoes. Mix each can as you add them in.
18. Use a potato masher to break up the whole tomatoes a bit.
19. Simmer the sauce for about 3 hours.
20. Add cheese half way into the simmering time. Taste and add additional salt if necessary.
21. Serve over your choice of pasta.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Hearty Chicken in a Light Mushroom Wine Sauce

Hearty Chicken in a Light Mushroom Wine Sauce

This is a tasty and quick dish that is great served over noodles or rice. While it can be made with either the white or dark meat portion of the chicken; I think that the dark meat works best. I like to use skinless thighs and drumsticks. Even with the drumsticks I remove most of the skin. So, even though it has a creamy texture, it is still low fat.

Ingredients:

• 4 skinless chicken thighs
• 4 drumsticks with most of the skin removed
• 1 tbsp of minced garlic
• 1 tbsp of minced oregano
• 1 tbsp of paprika
• 2 tsp of salt
• pepper to taste
• 2 tbsp of flour
• 1 large onion
• 10 oz of white and Cremini mushrooms thickly sliced
• 2 tsp of butter
• 3 cups of white zinfandel wine
• 1 shot (2 tbsp) of bourbon
• 3/4 cup of skim milk or buttermilk
• 2 tbsp of flour
• 1/4 cup of low fat sour cream (optional)
• olive oil

Directions:

1. Pat the chicken dry with a paper towel.
2. Season the chicken with paprika, salt and pepper.
3. Using a small strainer, lightly sprinkle the flour over the chicken, ensuring that the pieces have a light even coat of flour
4. Heat a large heavy bottom pan on medium.
5. Generously coat the bottom of a pan with olive oil, it will probably take about 2 tablespoon or so depending on the width of your pan.
6. When the pan is hot, add the chicken pieces and brown each side. It should take about 5 minutes or so per side.
7. Remove the chicken and set aside.
8. Add the butter to the pan.
9. Saute' the mushrooms until they are nicely brown and started to wilt. Salt the mushrooms.
10. Push the mushrooms off to one side of the pan.
11. Add the onions and saute until lightly brown.
12. Add the garlic and oregano. Saute with the mushrooms and onions until fragrant.
13. Return the chicken to the pan.
14. Pour the bourbon over the contents of the pan. Mix it in. It will quickly evaporate. I think that the bourbon gives the sauce just a bit of a zing that is why I like to use it in this dish.
15. Add the wine and bring to a light simmer.
16. Turn the heat down and continue to simmer for about 20-30 minutes or until the chicken is cooked.
17. Taste the sauce and add additional salt if necessary.
18. To thicken the sauce, I use a small mason jar with a lid to put the milk and flour in. Close the jar tightly and shake it until the flour has mix in.
19. Turn the heat back up to medium and when the sauce starts to bubble, pour the milk in. Mix it thoroughly.
20. Continue to cook until the sauce thickens. It should take about 5 minutes or so.
21. For an even creamier sauce, fold the sour cream into the dish and mix it in.
22. The dish is ready to serve with noodles or rice.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Vegetarian Ragin' Cajun Red Bean Soup

You don't need cold weather to enjoy a hearty bowl of soup. This spicy red bean soup is a meal in itself. It is also a very economical meal. This recipe costs less than a single gallon of gas, but provides a healthy and delicious meal for the whole family. Add a salad or sandwiches and you can even feed a large family.

This meal is also very practical. You can leave it simmering in the crock pot all day while you are at work, and it will be ready for you when you come home. The leftovers are also a great workday lunch because they microwave so well.

Ingredients:

• 1 Cup Red Kidney Beans
  
  
• 1 Carrot, sliced.
  
  
• 1 Onion, coarsely chopped.
  
• 1/2 Bunch Parsley, coarsely chopped.
  
• 1 Leek, sliced.
  
• 2 scallions, sliced.
  
• 1 Head of Garlic, peeled.
  
• 1 28 oz can of whole peeled tomatoes.
  
• 1 teaspoon cayenne pepper. Adjust to taste.
  
• 1/2 teaspoon dry coriander.
  
• 1 teaspoon dry oregano.
  
• 1 teaspoon cumin.
  
• 1 teaspoon Hungarian paprika.
  
• 1-2 teaspoons sea salt.
  
• 5 Black Peppercorns.
  
• 4 Cups warm water.
  

Directions:

1. Soak the beans in warm water over night. This step is optional, but will cut down on the cooking time if the beans start off soft.
   
   
2. Place the tomatoes, complete with juice, into the crock pot. Mash with a potato masher.
   
   
3. Add the spices and mix into the tomato.
   
4. Add the rest of the ingredients, mix thoroughly then add the water.
   
   
5. You may be tempted to add more water, but wait until the end to decide. The vegetables will release their own juice. Adding water at the end, or when you reheat works great with this soup.
   
6. Cook on low heat for 6-8 hours or until the beans are really soft. Really, the longer it cooks the better the flavor, but that's the great thing about the crock pot, set it and forget it.
   
7. When the beans are soft, puree with a hand blender. If you don't have a hand blender you can ladle it into a regular blender, puree it and then ladle it back. If you don't have a blender, the soup is perfectly good as is ! Chunky soup has its own charm.
   
   
8. Serve with a squeeze of lime and a drizzle of hot pepper oil for extra zing.
   

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Quick and Easy Chicken Marinara

This easy and quick recipe was born out of necessity. We had a dinner mishap. The fish that was supposed to be dinner was left out in the car trunk by mom. so we needed a quick fix. I had marinara sauce simmering on the stove already and chicken breast waiting to be prepped for future meals. So we put them together and voila, this tasty meal was ready to serve in no time at all.

Ingredient

• 3 chicken breasts
• 1 tsp of onion powder
• 1 tsp of paprika
• 1 tsp of salt
• ground black pepper to taste
• olive oil
• 1lb of whole wheat rotini or ziti
• 6-8 cups of Lizabetti's Marinara Sauce at room temperature or warm
• 1 tbsp of minced garlic
• grated Parmesan or Romano
• freshly minced parsley or basil

Directions:

1. Mix the garlic, onion powder, paprika and salt in a large bowl.
2. Add the chicken breast and coat it thoroughly with the mix.
3. Drizzle about 2 tbsp of olive oil making sure the chicken breast are well coated. Marinade for a minimum of an hour. It can be left overnight in the refrigerator.
4. Using an electric grill, turn it to medium high and grill the chicken until the juices run clear. It should take about 10 minutes per side and will depend on the thickness of the chicken breast.
5. Cook the pasta according to package directions. Its best to leave the pasta al dente since there will be additional simmer time.
6. Let the chicken cool and thinly slice the chicken.
7. On the stove, turn the heat to medium/high and add about 1 tbsp of olive oil. When the oil shimmers, add the chicken and give it a quick saute.
8. Add the pasta and give it a quick saute as well.
9. If you like your pasta on the garlicky side, add an extra 2 tsp of minced garlic and saute with the chicken and pasta until just fragrant. Turn down the heat to low.
10. Add the marinara sauce and mix everything together. Let it warm to a simmer and toss some grated cheese and its ready to serve.
11. You can also toss a handful of chopped freshly parsley or basil (optional), but definitely delicious.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Quick, Spicy and Delicious Shrimp fra Diavlo

This dish can be made with just about any type of seafood, but I happened to have some shrimp. I have had it with squid, lobster, scallops, fish, and a combination of seafood. It is one of the most enjoyable pasta dishes that I have ever tasted. The peppery, tangy taste is a perfect compliment to the taste of seafood.

This is a great weeknight dish because you can whip it together in minutes. I used Lizabetti's Marinara Sauce Recipe, which she makes in gallons and keeps around to speed up cooking of Italian style dishes.

Ingredients:

• 12-18 medium or large shrimps.
• 1/2 lb whole wheat penne or ziti (or substitute your own favorite pasta). I like whole wheat because it holds on to the sauce better, and it is healthier too.
  
• 2 Tbsp olive oil. I used our home made spicy olive oil, which I will publish soon. However a good extra virgin olive oil will do nicely, it does not need to be expensive
• 2 Tbsp fresh chopped garlic.
• 1-2 tsp crushed red pepper or cayenne to taste. I grind Thai red peppers for extra zing.
• 1 Tbsp dry oregano. The dry herbs have their own flavor and really work great in a dish like this. We grow our own oregano and dry the extra at the end of the summer.
• 1 Tbsp dry parsley. We also grow and dry our own parsley. I think the home grown spices have more flavor.
• 4-6 Cups of our Fresh Marinara depending on how saucy you want it. Or substitute your own favorite marinara sauce.
• 1 Tbsp chopped fresh parsley
  

Directions:

1. Follow package directions to boil the paste, set aside. My style for cooking pasta:
   • Bring a large pan of water to a hard boil
   • add the pasta and stir around in the water to separate
   • cook for 7 minutes for al-dente, or 10 minutes for soft noodles.
   • drain and set aside.
     
2. Wash the shrimp thoroughly in cold water and drain in a colander.
   
3. Mx the garlic, oregano, dry parsley and pepper with the shrimp in a mixing bowl. Make sure that the shrimp is completely coated.
4. Add half the oil to the shrimp and stir.
5. Pre-heat a non-stick pan over medium-high heat.
   
6. Add the rest of the oil to the pan and let it get hot, but not smoking.
7. Throw the shrimp into the pan, it should sizzle on contact.
   
8. Flip the shrimp after about 30 seconds of cooking, or after it starts to turn pink. Continue cooking for about 1 minute or until it is pink on both sides.
   
9. Take the shrimp out of the pan and set aside.
10. Sear the pasta in the hot pan, stirring to pick up all the flavors left behind by the shrimp.
11. Add the Marinara sauce and bring to a simmer.
12. Throw in the shrimp and mix in, turn off the heat.
13. Mix in the fresh parsley. This is a good time to taste for spices, you may want to add more pepper if you like it hot like I do !
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Light and Healthy Vegetarian Marinara Sauce

This is a staple at our house. Whenever we need to throw together a quick meal, we often use the sauce to make the meal come together. We use to make a quick chicken marinara pasta or chicken parmesan. River recently used it to make a Shrimp fra Diavlo, you can also serve it as a dipping sauce for polenta.

I put extra veggies to make it even tastier as well as healthy too. This sauce is rich in vitamins and antioxidants, not to mention a healthy dose of vegetable fiber.

I make a "vat" of this sauce but it just doesn't seem to last too long. You can freeze this sauce for up to six months. I recommend you freeze it in 1-2 cup portions so that you can use as little as you want, it thaws quicker too.

Ingredients:

• 1/4 cup of chopped herbs (parsley, basil, oregano). The mix just depends on what you might have or your personal taste.
• 1 medium onion, coarsely chopped
• 1 medium carrot or 2 small carrots coarsely chopped
• 3 stalks of celery coarsley chopped
• 3 cans(28 oz. each) of whole peeled tomatoes
• 2 tbsp of minced garlic
• 1-2 bay leaves
• 1 tbsp of dried oregano
• 1 tsp of salt
• 1 cup of white zinfandel wine
• ground black pepper to taste
• pinch of sugar

Directions:

1. Using a food processor, finely grind the carrots and celery.
2. Coat the bottom of a large sauce pan with olive oil With the heat on medium, heat oil until it starts to shimmer, add the onions and cook until lightly brown and wilted.
3. Add the garlic and cook until fragrant.
4. Add the carrots and celery and cook for a few minutes.
5. Add the 2/3 of the herb mixture, the dried oregano, and bay leaves. Mix them in and cook for a few minutes.
6. Add the wine which will quickly evaporate. Turn the heat down to low.
7. Add a can of the tomatoes one at a time. Use a spatula or potato masher to break up the tomotoes slightly.
8. Add the salt and let the sauce simmer on low. Do not allow the sauce to boil.
9. The sauce tastes best when left to simmer for a few hours. Stir periodically.
10. Towards the end of the cooking, add the remainder of the herbs and continue to simmer.
11. This is optional, but if you want a more smooth sauce, use a hand blender and puree until smooth.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved