Entries categorized as ‘recipe’

Pasta Fagioli

August 23, 2014 · Leave a Comment


 Pasta Fagioli

serves 4

1 medium onion diced,  2 clove garlic diced,  = saute in 1 Tb olive oil
add 1-16oz can tomato sauce and can full of water – salt/pepper/red pepper flakes to taste
add 1 bay leaf and bring to boil then cook on low 10 minutes
drain and rinse 1-16oz can cannolini beans – add to tomato mix and stir – cook on low
cook 2 cups small macaroni in well salted water – drain – saving a cup of  pasta water in case you need some later

toss drained pasta and tomato/bean mix together in a large bowl – if you need the pasta water, add as much as you need now -  remove bay leaf  and finish off with chopped parsley (optional) and your favorite grated cheese :)

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Guacamole on Lettuce

August 16, 2014 · 1 Comment


I am crazy for  avocados and my favorite way to eat one is guacamole.  I also add tomato because well, I love a tomato. :)  Sure I like to eat this with  a bowl of chip especially fresh ones, but my daughter served this on lettuce  the other day and I am hooked. I am trying  to eat light at night and this fits the bill.



1 ripe avocado – peeled pitted and diced
Juice of lime or small lemon
1 small tomato -diced – optional
1 clove garlic – chopped/minced
Palm full of cilantro or parsley
Salt to taste

In a medium mixing bowl, add the diced avocados and mash with a fork until smooth but still chunky. Add the cilantro, tomato, lime juice and garlic and mix to combine. Season with salt. Serve with  lettuce, tortilla chips or fresh veggies, etc. Be Happy!
You can substitute a 1/2 small onion chopped for garlic if you like. Enjoy!!


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Zucchini And Capers in Tomato Sauce

August 9, 2014 · 3 Comments


Love zucchini in season and now is the season!! Here is a quick and easy recipe which can be served as a side vegetable with your favorite protein (chicken, pork, eggs).

Zucchini & Capers In Tomato Sauce.

2 small zucchini -  rinsed and sliced into rings
1 8 oz can tomato sauce
2 TB olive oil
2 cloves garlic – sliced
1 tp. vinegar (more if you like)
2 TB capers (Optional)
Salt /Pepper to taste


Add olive oil to large frying pan and heat. Add zucchini rings and saute until lightly browned, turn zucchini rings  over  and add garlic and continue to saute.


Add tomato sauce, capers and vinegar, salt and pepper. Cook for 5- 8 minutes. Add  parsley  (fresh chopped or dried).


Serve or cool and refrigerate. Can be served cold  as a starter. We took it cold to the beach and ate it with fresh Italian bread. Happy :)


You can serve it on pasta or rice too.  Hope you try it!!


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Butter Bean Salad

August 2, 2014 · 3 Comments


This is a perfect  appetizer or  side for any BBQ or picnic.  My mom made butter bean salad sandwiches when we went to the beach, creamy goodness on fresh Italian bread. After playing in the water, my dad, sister and me ate it all up. Happy :)

Butter Bean Salad

1 (15.5 oz) can butter beans – drained and rinsed
1/8 cup olive oil
1 tablespoon vinegar
Juice of 1/2 lemon
small clove garlic – minced
Salt & Pepper to taste
1 tablespoon fresh chopped parsley

Place beans in a bowl. Whisk together all the remaining ingredients (except parsley). Pour over the beans and stir. Top with parsley and toss gently.  Serve or  cover , chill and marinate overnight.

You can double this recipe and use your favorite bean (chick peas, cannellini , black )

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Greek Style Orzo Salad

July 21, 2014 · 1 Comment


I was expecting macaroni or potato salad at the BBQ. What a nice surprise this Greek Style Orzo Salad was.  I was not the only who loved it. Here is the recipe my sister Marianne (she made this salad for us) gave me, hope you try it.

Orzo Salad – Greek Style
serves 6-8

1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans
marinated artichoke hearts – chopped
1 large tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup fresh parsley – chopped
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper

Bring a large pot of  salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid marinade .  In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss, cover  and chill for 1 hour in refrigerator.Just before serving, drizzle reserved artichoke marinade over salad and toss gently.


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