Potato and Green Bean Salad

A Potato and Green Bean Salad to serve this warm season!  Soft potatoes with  fresh green beans and sweet onions in an extra virgin olive oil vinaigrette is wonderful and delicious for the whole family!

An old recipe from our Mom! She loves to flavor her vegetable salads with a touch of cayenne red pepper and that extra virgin olive oil that is good for you!  Italian cooking is so easy!  Using simple and basic ingredients is what our Mom has taught us in her recipes!  A great side salad to serve with a meat dish at a barbecue!  Serve warm or cold. Its best at room temperature!  Enjoy!

 

Potato and Green Bean Salad

• 1 lb.  fresh Green Beans  
• 4  large Idaho Potatoes
• 1 small sweet onion- finely sliced
• pinch of cayenne red pepper
• pinch of dried oregano
• 1/4 cup Extra virgin olive oil
• 3 tbsp. of white balsamic vinegar
• salt and pepper to taste

In a large pot of boiling water.
Boil Idaho potatoes until you can insert a knife easily through. (about  25-35 minutes)
Drain and set aside to cool completely.
Clip the ends off of each green bean and snap each in half.
Steam or boil the beans in a medium pot for 5-10 minutes.

Gently peel and slice potatoes. Place into a salad bowl.
Add the green beans and finely sliced sweet onion.
In a separate bowl,  use the remaining ingredients,  mix well.
Pour over the potatoes and beans,  gently toss. Taste for salt and pepper.

Serves 4-6

Mint Green Iced Tea

Here is a refreshing drink to serve this Memorial weekend!  Try Mint Green Iced Tea that is freshly brewed,  flavored with fresh spearmint and pure honey. There are many great antioxidants in green tea, especially ones that lower your LDL, which is the bad cholesterol.   This is a cool and refreshing drink you'll want to serve and enjoy all summer long!

We love to drink green tea everyday and all day long!  And, we prefer to sweeten it with a little honey instead of sugar.  It's quick and easy to make for families and friends, and is a healthy choice, so drink up everyone, and have a wonderful Memorial weekend!

Mint Green Iced Tea

• 11 cups of water
•  4  bags of Green Tea - all natural ( used Good Earth Teas)
•  5 Tbsp. clover pure honey (or splenda for a sweet substitute)
•  One sprig of fresh mint - (4-5 mint leaves)

Boil 5 cups of water. Add the bags of green tea.
Allow the tea bags to sleep for about 1-2 hours.
Grab a glass pitcher. Transfer the green tea.

Add  6 cups of cold water.
Add the honey and a sprig of fresh spearmint.
Or, substitute the honey with Splenda to lower the calories.
Refrigerate for a few hours, garnish with a slice of orange... and serve with ice!

Danny's Basa Livornese

A fabulous Basa Livornese is a tasty fish infused with delicious flavors from garlic, onions, tomatoes, olives, capers and artichoke hearts!  This is a new and healthy fish recipe from our brother Danny, who also loves to cook and uses fresh ingredients in his recipes as well.

Basa fish, also known as Swai, is a soft tender light fish that is very tasty! These wonderful ingredients actually gets absorbed into the fish while cooking, and its... ohh..so unbelievably good!  So fast and easy,  less than 15 minutes to make, your whole family will love this!

Basa fish is a relatively inexpensive fish, farm raised in Vietnam. Most people probably have never heard of it, like us!  Not commonly found in grocery stores, but can be found in most fish markets.  Anyway, this one was a hit!


Danny's Basa Livornese

• 4 Cloves of Fresh Garlic - finely chopped
• 1/2 Large Onion- chopped
• 5 Tbsp. Extra Virgin Olive Oil
• 3 Lbs. Basa or Swai  fish fillets
• 2 Fresh Ripe Tomatoes - diced
• 1 Box of  Frozen Artichoke Hearts -( 9 oz, Birds Eye)
• 1/4 Tbsp. Red Pepper Flakes
• 2 Tbsp. Capers
• A handful  Black Olives-pitted
• A handful  Green Olives with pimento
• 1/2 Cup of Chicken Stock
• 1 Tsp. Sea Salt
• 1 Tsp.  Black Pepper
• Handful of Italian Parsley for garnish

On low heat. Saute`garlic and onion in a deep pan with olive oil for a few minutes, until garlic is golden brown only. Onions will continue to cook slowly along with other ingredients.

Lay the fish fillets flat on top of garlic and onions.

Add diced tomatoes.

Break all olives in half and sprinkle around pan evenly.

Add 1 box of frozen artichoke hearts.

Add capers, sea salt, black pepper, red pepper and chicken stock.
Garnish with Fresh Italian Parsley.

Cover  and simmer for 5 minutes on high heat.  Transfer to a serving platter and serve.

Serves 4-6

Healthy Quinoa Salad

A wonderful healthy Quinoa Salad recipe that was inspired by our nephew's girlfriend Allie, who happens to be a nutritionist!  Her recipe for this delicious salad includes fresh vegetables such as edamame, bell peppers, zucchini, black olives and red onions in a light lemony vinaigrette.

Studying nutrition, Allie learned you can get more nutrients from eating this Quinoa Salad than you can in taking just one multi-vitamin!  The key ingredients in this salad are the lemon and cumin , which gives the  tangy and refreshing taste to the salad.  This is a quick and easy salad to make all summer long!

Served chilled alone for lunch or at dinner as a side for a complete meal!  Everyone will love it!  Also, try our other Quinoa recipes under Gluten-Free dishes.

Healthy Quinoa Salad

• 2 cups of Quinoa- cooked,  (or one cup uncooked)
• 1/2 cup of finely chopped fresh red bell pepper
• 1 cup of cooked shelled edamame
• 1/2 cup of chopped black olives
• 1/2 cup of finely chopped raw zucchini
• 1/2 cup of finely chopped red onion
• 1/4 cup of fresh Italian flat parsley
• Lemon Juice from 2 whole lemons
• 1/2 Teaspoon of Cumin
• 1/4 cup of Extra Virgin Olive Oil
• Salt and pepper to taste

Serves 4 -6

Here are some tips:

• The quinoa is best cooked in chicken or vegetable stock; try a low sodium stock for a healthier spin.
• Cumin is used as an anti-inflammatory and is beneficial when taken in orally.  It has a very distinct, ethnic taste and is not liked by everyone.  However, it definitely adds a kick to this salad!
• The amount of salt, pepper and olive oil can be used according to individual taste and preference.

Enjoy and don't forget to leave us a comment after you've made the recipe!

How to Make a Pizza !

Sometimes you just want to make your own homemade pizza. Well maybe.... and maybe not....

So I made this delicious thin crust pizza with our Mom's Marinara Sauce,  some fresh basil and mozzarella cheese! ..and..... Ohhh ... its so good!

After years of practice, I thought it would be best to just give you a visual post on how to make a pizza!

First, buy 2 packages of fresh pizza dough from any supermarket .......

Grab 2 bowls, glass or medal are fine. Sprinkle some all-purpose flour into each bowl........

Open packages and knead each dough with the flour in each bowl for about a minute......

Keep each pizza dough in a ball shape......

Cover each bowl  with clear wrap first, and then again with foil wrap to keep it closed and air-tight.....

Allow the pizza dough to rise over a few hours, or overnight is best! 

Remove the wrapping and prepare to work with each one.....

Take one dough at a time. Grab any serving tray you may have.  Sprinkle some flour onto the tray.  Take the pizza dough and pat it with you hands or roll with a rolling pin...shaping it to a rectangular shape to fit the cookie sheets or your pizza pans ( if you have any).

Spray each 12"x 17" cookie sheet with cooking oil.

Lay the dough on the cookie sheet and work with it to fit it as best as you can.......

Add your favorite sauce and toppings!  Bake at 500 degrees for 10-12 minutes, depending on your oven. 

Bottoms of the pizza's should be light brown, and crispy around the edges of the crust. 

Slide the Pizza onto a large wooden cutting board......

Cut into pieces and serve !

Buon  Appetito !

Italian Venetian Soup

          Venetian Soup, made with fresh vegetables and herbs in a light chicken broth can be made all year long!  This delicious, low calorie soup is so healthy, you can have seconds and even thirds, without the guilt!  Using an electric mini-prep chopper,  allows you to make this soup in less than 15 minutes. For soup lovers,  this is for you!

             Anna calls this "Venetian Soup" because she was inspired and curious to figure out the recipe during a trip to Venice, Italy.  The soup was actually on the menu at "Harry's Bar." She ordered the soup, ate it up and discovered that she could make this similar soup at home!  

             This is perfect for those who are trying to keep a slim waist line.  It's also great for vegetarians ( just substitute the chicken both for vegetable broth.) Don't be afraid to add more veggies here n there ! No rules ...  Make a double batch and enjoy the soup for lunch  or dinner as a first course... all week!  Enjoy!

 Italian Venetian Soup

• 32 oz of All Natural Chicken Broth - low sodium
• 2 cups of water
• 2 large carrots
• 2 celery stalks
• 2 medium zucchini
• 1 large tomato
• 1 large onion
• 3 garlic cloves
• 1/2 cup of fresh parsley - finely chopped
• 3 basil leaves - finely chopped
• pinch of cayenne pepper
• pinch of ground marjoram
• 1 tsp. of salt

In a large sauce pot.  Use medium heat.
Add the chicken broth and water together. 

Clean and wash all vegetables.  
Cut into pieces that will fit into your  handy chopper to mince them. 

   

Use an electric handy chopper, it saves time.
 If you don't have one. You can chop by hand.

Chop all vegetables until they are minced.
Add them to the broth.  Add all the seasonings.

Bring to boil. Cover.  Simmer for 25 minutes.  Taste for salt.  Serve!

Serves 6-8

 

Grilled Shrimp over Arugula Salad

Grilled Shrimp over Arugula Salad infused with fresh lemon and extra-virgin olive oil is not only delicious, but also has many health benefits including great protein in just one salad!  Low fat and low in calories with lots of Vitamins, you'll be amazed!

Arugula has a wonderful tender and peppery flavor to it. It is popularly known as an anti-cancer food that is rich in Vitamins A, C, K and folic acid.  Shrimp is also high in calcium and protein making this a nutritional and well balanced meal !

I recommend a Chilean white wine called Casa Donoso Sauvignon Blanc to serve with this shrimp dish, or an Italian wine called Monte Maria Pinot Grigio. Both wines are great and can be found at
Domvino.com  website.  Enjoy everyone!

Here's a Tip:  If you buy pre-cleaned shrimp from the fish market,  it saves you a lot of time in the prep work!  

Grilled Shrimp with Arugula Salad

• 1 lb. medium or large size raw shrimp
• 5 oz container of Baby Arugula - organic
• 5 Tbsp. of extra-virgin olive oil
• 1 lemon - juiced
• pinch of oregano
• pinch of fresh parsley -chopped
• pinch of garlic powder
• sea salt and fresh ground pepper
• cooking oil spray

 Peel shrimp clean. Rinse well a few times and drain.
 Heat a nonstick skillet on high heat for grilling.
 Lightly spray cooking oil. Add the shrimp.

        Sprinkle sea salt and fresh ground pepper over the shrimp.

         Grill shrimp for 3 minutes on each side, or until medium pink.

  In a large mixing bowl.  Add the Baby Arugula, olive oil,  half
          the lemon juice, oregano, garlic powder and parsley.

   Sprinkle sea salt and pepper.  Mix well.
   Transfer to a serving platter. Add the grilled shrimp on top.
   Drizzle remaining lemon juice on top and serve!

Serves 3-5

Sweet Garden Peas with Onions and Capers

         Sweet Garden Peas sauteed with caramelized onions and capers are delicious and rich in Vitamins A, C and Iron!  These sweet peas will compliment as a side dish to any main course.  My husband Joe loves to cook on the weekends, and this is one of his favorites dishes that my kids ask for everytime!

       Great dish to make all year round. Simple ingredients such as sweet yellow onions and non pareil capers (the ones in vinegar), which adds wonderful flavors to the peas. Try them. I am sure your family will love them as much as we do! 

Sweet Garden Peas Caramelized with Onions and Capers

• 2 lbs. of Frozen of Sweet Garden Peas - rinsed ( Birds Eye)
• 1/2 cup of extra virgin olive oil
• 1/2 cup of water
• 2 whole yellow onions - finely chopped
• 3 tsp. of capers ( Paesana Non Pariel Capers)
• 1/2 tsp. fresh parsley - chopped
• pinch of cayenne pepper
• salt and pepper to taste

In a large skillet.  Heat oil.  Add onions and capers. Saute' onions and capers until caramelized. 

Add the Frozen Peas with the 1/2 cup of water.  Lower the heat. Simmer for about 40 minutes. 

Add olive oil as needed to keep the peas moist.

Taste for salt and pepper. Serve !

 Serves 8-10

Frittata di Pasta

Frittata di Pasta is an Italian omelet with pasta, tomato sauce, eggs and cheese.  An old recipe and one that originated during war time, purposely to create a new dish with remaining left over pasta. A classic dish we grew up with since we were kids. Today, my kids love this dish and call it  "spaghetti pizza!"

This frittata is simply, left over spaghetti tossed with eggs and cheese, then slowly fried to a crispy and crunchy texture. It's so delicious and versatile you can make this dish using any kind of pasta!

During Summertime, we enjoy bringing this frittata to the beach or pool side for family and friends to enjoy as a healthy snack!   So try something new by using something old, turning the left over pasta... into a Frittata the very next day!  Enjoy!

Frittata di Pasta 

• 2 - 3 servings of leftover spaghetti
• 2 eggs - lightly scrambled 
• 3 to 4 tbsp. of extra virgin olive oil
• 1/2 cup of grated Parmesan cheese
• pinch of salt and pepper

In a Bowl.  Using 2 forks,  mix the spaghetti with eggs until the pasta is well coated with the egg mixture.
Add the grated cheese, salt and pepper and mix well again.

In a 10" Calphalon nonstick omelet pan.  Add the olive oil.
Heat oil for a minute or so. Oil must be Hot! 
Add the spaghetti. Using the back of the spoon, flatten the spaghetti shaping into an omelet.

Lower the heat and simmer for 15 minutes.

Using a fork,  lift the omelet to peek under for well done
(should be golden brown).
Using a  large dinner plate,  carefully slide the omelet into the plate and  flip over the omelet back into the    skillet. Simmer for another 15 minutes on low heat.   Remove and cut into pie pieces. Serve !

Note:  Keep in mind, depending on the amount of left over spaghetti you have, you may need to adjust the amount of eggs and grated cheese needed for this recipe.

 Try Frittata di Pasta with left over Penne Pasta too!  Just as delicious!  

I enjoy using my Calphalon nonstick omelet pans. They work best for me!  All omelets just slip out easily.

And washing is a breeze as well.....

Serves 6-8           

Welcome to our Website and Blog!

Welcome to 2sistersrecipes.com website and blog!

Dear Friends,
I want to thank you for being so kind and for joining us as followers.  It has been a little over a month since we started this site and its still a work in progress!

It's definitely challenging to say the least.  While we are still working to get out all the kinks, we hope to have it better organized  for you, including our contact information as well. 

Our two wonderful parents, born in Naples, Italy  have inspired us to love cooking!  The recipes we feature are simple and healthy with an Italian influence, of course!

My sister and I like to use fresh ingredients and even organic when possible.  I shop at Whole Foods, Super Stop & Shop Supermarket, and at organic stores in town, while my sister Liz,  loves Costco and Fairway.  She's always telling everyone how.... she's going broke saving money!  LOL......

Currently, I am using the Canon Power Shot Digital Camera,  while my sister Liz is using Nikon Cool Pix S8100.   We are definitely looking to up-grade to the Nikon D 3000 Camera  very soon!   I heard the Nikon D 3100 is even better.  But, I am also in the learning stages of photography.

 

We hope you find our blog inviting and full of delicious foods for you to try!  We welcome your comments!   Thanks again!

 Have a wonderful  "Mother's Day" everyone!

Sincerely,

Anna and Liz

Nutella and Peanut Butter Brownies

Nutella and Peanut Butter Brownies is a recipe that my kids have been asking me to make for the longest time!  My kids love making their favorite peanut butter and nutella sandwiches as their after school snack.  They even make them for their friends. Nutella is a delicious Italian chocolate spread  made with hazelnuts.  Add nutella to a chocolate brownie and it has to be good!

So I ask myself ... what's better than having a chocolate and peanut butter craving?  Well,  I decided to make these chocolate brownies and hold a "bake off"  tasting contest with my family, since they are my best critics.

 I decided to use two round shaped cake pans to bake the brownies in (don't know why I did round),  one with just nutella added, and the other with nutella and peanut butter combined.   Some of my family members do not like peanut butter (they are the fussy ones,)  And sure enough they were a huge hit!  It was 50/50 split vote.  I personally loved the brownies with just the nutella.   Try them and let us know what you think!

  

Nutella and Peanut Butter Brownies 

• Pillsbury Brownie Mix ( Milk Chocolate - without nuts)                                         
• 2 large eggs
• 1/2 cup of oil
• 1/4 cup of water
• 7 Tbsp. Nutella
• 3 Tbsp. of Creamy Peanut Butter

Combine browie mix, oil, water and eggs in large bowl. Mix with a large spoon about 50 strokes.

Using two  7" round spring form pans, spray with cooking oil,  and lightly dust the pans with flour.

Preheat oven to 350 degrees. Pour 1/2 the  brownie mixture into each pan.

Drop by tablepoon or knife, 4 Tbsp. of Nutella in one pan. 

In the second pan, drop 3 Tbsp. of Nutella along with  3 Tbsp. of Peanut Butter.

Using a knife, swirl the nutella in the first pan. Then swirl both nutella and peanut butter in the second pan to create a marbling effect.

 Place both cake pans onto a baking sheet. Bake for 35 minutes.  

Cool completely. Open the spring of each pan.  Cut into pie slices.  Yields 16 brownies.

My daughter and her friend enjoying the brownies!



Maria's Carrot Salad

Maria's Carrot Salad  will surely be a huge hit at any gathering! There's something about Spring that makes us think of easy and healthy salads.  Sweet carrot salad marinated with a touch of garlic in a sweet vinaigrette dressing, makes this a perfect side dish anytime!

In our family, this classic Neapolitan carrot salad is known as Maria's famous "Insalata di Carote."  Our Mom, Maria makes this salad at least once a week for our Dad, who is in his 80's, and she believes this is the reason they both have good eyesight today!
   
It brings a bright color along with great texture and taste to any table, and it's a great way to get your family to eat more carrots!   We hope you enjoy this recipe as much as we do.

Maria's Carrot Salad

• 1 bag (16oz) of fresh carrots.. ( about 10-12 small carrots)
• 1/4 cup extra virgin olive oil
• 4 tbsp. white balsamic vinegar
• 1/4 tsp. of oregano
• 1 small garlic -minced
• pinch of ground cayenne pepper
• salt & pepper to taste

 Peel carrots and cut into rectangular shapes,  about 2 inches in length is good.   If you are in a hurry you can use one or two packages of frozen crinkle-cut carrots.  Place carrots in a large pot of  boiling water, add a pinch of salt and boil briefly,  about 3 -5 minutes.
Carrots should be crisp and tender.    Do not over cook the carrots.

Remove from boiling water and  blanch them in  ice cold water for a few minutes. Place the carrots into a colander to drain.  Place them into your salad bowl or platter, add the spices, olive oil, vinegar and toss the salad,  mixing well and serve.

Serves 4-6