My Mom’s Stuffed Italian Frying Peppers with a little Twist

  • I remember my mother making stuffed frying peppers all so well.  It’s seems like yesterday that she  would whip them up  so easly for us in our family  italian kitchen.   This dish was a very reasonable priced vegetable to make,  but it tasted like a  delicacy.     Ingredients:

This receipe I made was for only Four (4)  Italian Frying Peppers.  Make adjustments if making more peppers.

  1. 4 Italian Frying Peppers
  2. 1  Green Onion Chopped or  1/4 of medium  onion chopped 
  3. 3  Garlic cloves Chopped 
  4. 4 slices of crusty bread chopped 
  5. 4 tabelspoons of extra virgin olive oil 
  6. 4 tablespoons of butter
  7. 1  handful of fresh chopped Italian parsley
  8. 1 egg beaten 
  9. 1 can  8 oz of Tomato sauce plus 1 can of water  * from your 8 oz can  (Mom’s Recipe)
  10. 1 12 oz Mason Jar of Homemade Roma Tomatoes (My Recipe)  “How to Can Roma Tomatoes  Recipe coming soon  !  My twist on this Recipe is useing my own canned Tomatoes 
  11. 4 tablespoons of Grated pecorino cheese
  12. Salt and pepper to taste  

Sauté onion and garlic in olive oil and in butter, till slightly golden.    Add your bread crumbs and push down your bread crumbs with the end of your fork, while sauteing .  Mix  well untill well blended while sauteing .  Remove from heat , and add your chopped parsley, salt and pepper.  Salt and peppper is always a required ingredient  when cooking.  In  most of all my  recipes I don’t like to  tell people  exactly how much  salt and pepper for you to use.  I always say ( to  put to taste ) , because  some people like more then others .   Unless of course you are baking and need exact measurements.  Then add your  grated pecorino cheese and beaten egg.  Mix untill blended.    You’re  stuffing for your peppers should be moist  in consistencey,  not dry.  Cut off ends of  your frying peppers ( remove seeds) and stuff with stuffing.   If making my mothers recipe add tomato sauce and one can of water, and add your sauce to the bottom of a  covered non stick pan.  If making my recipe add homemade canned Roma tomatoes.  Place your Stuffed Peppers on top of your sauce , and  cook covered for at least forty minutes or until  fork tender, turning carefully  during cooking time.
Love ❤️  through Cooking is My Motto!!

   

 

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Easy Beef Stroganoff

Beef Stroganoff is a Russian dish, I sauté pieces of beef rolled in flour, salt, and pepper.  It’s a easy recipe the Key is to a constent stir.

Ingredients :

2 lb package stew meat  ( I always re-cut smaller into bite size pieces)

1   Medium chopped onion

1 10 oz. package mushrooms sliced

1 can of beef broth

2 sticks butter

1  16 oz contanier sour cream

1 10 oz pack. of egg noodles

1/2  cup of all-purpose flour,  Salt and Pepper to taste

Directions :

Slice mushrooms and chop onions .  Sauté the mushrooms and the onions in butter till soft and transulcent.  Remove from your sauté pan, place onions and mushrooms in a seperate dish, leaving remain drippings.  In a  seperate bowl add flour , salt and pepper to your stew meat until well coated.  Place in  sauté pan with your drippings and sauté on moderate heat.   Stirring  constantly  brown meat, add   1/2 stick butter,  add mushrooms and onions stirring them till thickend.   Slowly add beef broth.   This  should all come together to  be well blended,  season again with salt and pepper if needed.  Have  a stock pot large enough for your egg noodles coming to a boil.   Remove meat from heat and slowly incorporate sour cream one tablespoon at a time.  Boil and cook your noodles according to directions.  Incorporate the two and enoy !

Love ❤️ through Food is My Motto !

 

New Years Eve Good Luck Lentils 

  •  

Did you know that  Lentil’s are  Italian Tradition ?  They  are to bring good luck in the year to come . I make mine with sauté  sausage , the fat from the sausage  gives bounty for the coming New Year.  I have been making this dish for a number of years, and  have had “Good Fortune”  maybe you should  give this Italian tradition a try !

  1. 1 lb bag of dry Lentils  washed and strained
  2. 1 lb sauté Italian sausage caseing removed
  3. 5 cups water
  4. 3 cups beef broth
  5. 1  8 oz can Tomato sauce
  6. 1 cup celery chopped
  7. 1 cup carrot chopped
  8. 1 medium  onion  chopped
  9. 2 tbsp garlic minced
  10. Salt and  pepper to your liking
  11. 1 tbsp olive oil

Directions :  Rinse and strain your lentils.  Sauté sausage  in 1 tbsp olive oil,  until lightly golden  Add to sausage the following  and sauté garlic , onions,  carrots,  celery.   Add remaining ingredients , water, beef  broth ,tomato sauce , and lastly your  lentils.  Allow to simmer  covered partially  for approximately 90 minutes stirring occasionally  in a 8 quart stock pot.
 

 

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  •  Enjoy with a crusty Bread

Have a Happy Prosperous New Year Readers !
My Motto Love ❤️ through Food !

Eggplant Rollatini

imageimageIngredients

  1. 1 Large Eggplant, trimmed, peeled and sliced 1/2-inch thick lengthways
  2. 10 oz. package Goat Cheese
  3. 1 lb. cotainer of Sorrento whole milk ricotta cheese
  4. 1 egg white beaten
  5. 8 sprigs of roughly chopped italian parsley
  6. 1/4 cup of grated Parmesan cheese
  7. salt and freshly ground black pepper to your taste
  8. Eggplant Breading consists of:

  9. 2 cups of italian seasoned bread crumbs
  10. 1 cup stone ground corn meal
  11. 3 beaten eggs for egg wash
  12. 2 tbls. of grated parmesan cheese
  13. salt and freshly ground pepper to taste

    Directions :

    Cut  off ends  of your eggplant.  Peel and slice your eggplant lengthways, cutting  into 1/2 inch thick pieces.  Prepare your egg wash , beat your eggs in a seperate dish, adding your parmesan cheese and salt  and pepper.   In a  second dish mix your dry ingredients.  Bread crumbs and corn meal should be blended thoroughly .  Heat a 1/4  inch cooking  oil in a  large skillet to 350 degrees bringing you’re oil to this temperature will make your eggplant less likely to absorb the oil during cooking.   Dip your eggplant slices in egg wash, then  your dry bread crumb mixture, and begin to fry turning  until  both sides are golden brown. Set aside and   cool on paper towels to absorb  any extra oil  from your frying of  the eggplant.  Mix together in a large  bowl your wet ingredients.  Ricotta cheese, goat cheese, egg white, chopped parsely, parmesan cheese and salt and pepper, until well blended.   Place a tablespoon of your  goat cheese and ricotta mixture in the center of your fried eggplant pieces .  Bring up each end of the  eggplant close  your Rollatini with a toothpick. After all your eggplant are stuffed and are rolled coat a 13 x 9  baking dish with your favorite  italian  sauce.  Put your rollatini   in  your baking dish.  Ladle  your sauce  on top of the rollatini, and sprnkle wth your grated mozzarella cheese.  Bake  at 375 degree oven for 30 – 40  minutes or till mozzarella is bubley.

 

Love ❤️  through Food is My Motto !

Split Pea Soup 

 

Ingredients
1 .1 pound of Split peas
2. 3 quarts of Water
3. 1 onion chopped
4. 2 carrots chopped
5. 1 smashed garlic clove
6. salt @ pepper to taste
7. ham shank bone ( I always Use my
leftover bone from a previous ham
dinner). Nothing ever goes to waste
in my home. If you do not have a
leftover shank bone you can get a
Ham hock at your local grocery
store.

Directions:
When useing a leftover ham shank bone, break off pieces away from bone and chop. Place bone and chopped pieces of ham in pot of water with your one pound bag of peas. While your water comes to a boil , start to chop onions, carrots, and garlic. Place your chopped ingredients in with your water and ham. Add salt @ pepper to taste of your liking. Simmer for one and half hours. Remove your ham bone, break off remaining pieces from bone and add to your soup.  If useing a ham shank , break off pieces and put in your pot ,  Simmer for at least another forty minutes the soup will thicken the longer you simmer it. Remember to continuosly stir your soup otherwise your peas will sick to the bottom of your pot. It roughly takes about two hours to make this hearty soup.

Love ❤️ through Food is My Motto!

Homemade Pasta for Ravioli

Pasta

  • 2 3/4 cups of  (all purpose) flour
  • 3 eggs
  • 1 tsp salt
  • Directions –

  • Make a mound of your flour into a deep well, high enough that when adding your eggs to the center of your well, your eggs will not run out.  Add eggs to center of well and salt.  Mix eggs and salt with a fork ,  and then slowly start incorporating flour.  As soon as your egg mixture is no longer a liquid, form a dough it will be sticky.  Scrap your work surface making to get all of  your dough.  If dough is too DRY add a few drops of cold water, it too WET add  some flour.  Knead your dough into a ball always knead with the ball of your hand , and push away from you and turning  while you are kneading .  Knead your dough  for 10 minutes.  If you are useing a pasta machine follow directions of your machine.   The dough should be very smooth.  Wrap in clear wrap for 15 minutes at room temperature.  You can then roll out. Unwrap cut in half ,cover other half with remaing clear wrap.  Roll out to  1/8 inch thick and then you can make your raviolis.
  • Ravioli Filling

  • 2 1/2 lbs. Ricotta, well drained

  • 1 /2 cup grated Parmigiano Cheese
  • 1 egg white
  • 2 tsp freshly  finely chopped parsley
  • Salt and Black Pepper to taste
  • Mix all ingredients in a large bowl to well blended.  When making Ravioli  as you can see here in my picture I used my Ravioli Form. After I make my ravioli I lay them out on top of a table with corn meal under them.image    There are many  types of  ravioli cutters you can buy now.   They have Pasta ravioli wheels,  ravioli forms,  ravioli  cookie cutters to name a few.  You can fill your ravioli with  vegetables, meats, even fish such as lobster, you decide it’s your meal  !    To cook your ravioli place in boiling salted water until they float up or until your desired doneness.

Cannellini and Escarole Soup

  • Ingredients

  • 1  Head of Cleaned and washed Escarole

  • 1   15 oz can of Cannellini Beans
  • 2 Garlic Cloves
  • 4 Cups of Chicken Broth
  • 1 tsp. Salt
  • 1 1/2 tsp pepper
  • 6 oz piece of pepperoni  chopped
  • 6 tbs. extra virgin olive oil
  • 1 oz Parmesan Cheese

  • Directions

  • Clean wash and chop escarole. Chop pepperoni into bite size pieces.  Sauté pepperoni in evo in a large pot over medium heat, add chopped garlic, salt and pepper.  Add your cleaned and chopped escarole, saute until wilted.  Add chicken broth and cannellini beans.  Simmer five minutes.  Just before serving add parmesan cheese.  Enjoy with  a tasty crusty bread.  Note you can change this recipe up a little by useing italian sweet sausage out of  the caseing.

  • Love ❤️ through Food is My Motto!image