Risotto with Sundried Tomatoes and Basil

 

We love risotto, especially when it's made with superfino arborio rice.  Superfino which means "super fine" is just that,  super-fine rice that cooks to a softer, lighter and creamier texture.  I prefer this rice when making a risotto dish.

Risotto is a versatile dish where you can add almost anything to it such as veggies, fish, or meat to get a really delicious meal. Depending on what kind of risotto I want to make,  I sometimes like to add extra vegetable or chicken broth to get it even more creamy.

I used Marsala wine rather than a dry white wine in this recipe.  I find Marsala wine to be a sweeter wine,  and thought it would go well with the sundried tomatoes and basil.  Risotto with sundried tomatoes and basil turned out so good, my teenager daughter,  Maria who is such a picky eater, loved it!  And that makes me happy!


Here's a Tip:   I always take my fresh herbs, like basil and parsley, rinse and dry them. Then freeze them in zip-lock bags.  This way if you don't get to use the entire batch in a few days,  which leads them to wilt or turn brown and then ultimately throw them out.  Freezing basil and parsley will help keep them longer.

Risotto with Sundried Tomatoes and Basil

• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 1 small onion- chopped
• 2 garlic cloves- sliced
• 1/8 tsp. crushed red pepper
• 1/4 cup Marsala wine
• 1+1/2 cups Superfino Arborio rice
• 2 cups unsalted vegetable stock- simmering
• 1 + 1/2 cups water - simmering
• 5 sundried tomatoes- chopped
• 1/2 tsp. salt
• 3 Tbsp. fresh basil -chopped
• 3 Tbsp. grated parmigiana cheese
• Optional: 2 Tbsp. butter

In a medium size sauce pan, and on medium heat,  heat olive oil and butter. Add garlic slices, onions, crushed red pepper. Saute for 5 minutes, or until onions are golden color.

Add rice and cook for about 1 to 2 minutes, stirring constantly to prevent rice sticking to the bottom of the pan. Add Marsala wine and salt. Simmer until wine is absorbed into the rice.

Add one cup of vegetable broth. Stir occasionally until rice fully absorbs all the liquid. Repeat with  adding one cup of liquid at a time, vegetable broth and then with water.

Stir in sundried tomatoes and chopped basil.
Taste the rice, should have a soft tender texture to the bite. When ready.
Turn off heat. Stir in grated parmigiana cheese. Serve immediately.

Optional: If you prefer a creamier risotto, stir in 2 tablespoons of butter just before serving.

 

Serves  4  

Dates filled with Cheese and Walnuts

Fresh Dates filled with mascarpone cheese, walnuts, topped with cocoa powder and orange rind, is so divine!  A delicious sweet treat to serve your family and friends anytime!

A nice combination of fruit with smooth cheese and crunchy walnut filling, topped with bitter chocolate and a slice of orange rind, is very common in Italian desserts and sweets! 

With a few simple ingredients, you can whip this dessert up in just a few minutes!  Refrigerate up to 3 days, allows you to make these in advance for anytime entertaining! Serve as a dessert or even as appetizers.

This delicious and easy recipe came to us from a dear friend of ours Olivia,  who loves to cook and bake all kinds of wonderful desserts too!  Love that girl!


Dates Filled with Cheese and Walnuts

• 1 package of fresh dates (16 oz)
• 1 container of mascarpone cheese (can be found in Italian or gourmet markets)
• 1 cup walnuts
• 1/4 cup of cocoa powder
• 1 orange rind - sliced finely 

Carefully slice each DATE  half way through.
Remove and discard pits.
Take a small  zip-lock bag,  using your scissors, and cut a tiny hole in one corner.
Add a small amount of mascarpone cheese into the bag. 
Twist the upper part of zip lock bag closed.

Lightly squeeze some mascarpone cheese into each date. 
Add a walnut in the center of each one.
Sprinkle  lightly with cocoa powder over the tops. 
Add a small slice of orange rind to each date.
Refrigerate.

Makes about 25 dates

 

Here are some of the items you will need......

Italian Tomato Salad

 

My husband makes a delicious Italian Tomato Salad that is so simple, its only made with red juicy tomatoes, sweet red onions, extra virgin olive oil, red wine vinegar and a pinch of salt. It's an amazing low-calorie vegetable side salad that is refreshing for lunch or dinner anytime!

Juicy red tomatoes on the vine is what we like to use. These tomatoes are fire red, very flavorful and high in antioxidants!  These tomatoes can be found in almost every supermarket practically all year long.  It is a very quick and easy salad to make. You only need a few minutes to get it to the table.

My husband believes if you use really good quality extra virgin olive oil imported from Italy, with good quality tomatoes, there is no reason to add anything else.

Serve this tomato salad to compliment with any grilled meat, veal cutlets or roasted chicken and you have a delicious meal for the whole family!

Spaghetti with Garlic and Oil with a Kick!

 

This recipe is a classic Italian one that is quick and easy to make.  Spaghetti with garlic and olive oil is a very basic pasta dish but one that will satisfy your appetite.  Even your teens will love this spaghetti dish, especially when its served as a midnight snack.

Spaghetti with garlic and oil has a rich taste from a simple sauce made with some garlic,  extra virgin olive oil,  fresh herbs and some red pepper flakes.  This sauce gives a bold flavor with a good punch to it!

Our mom loves to cook simple Italian meals with minimal ingredients. She also likes to give us her tips while she cooking with us.  

A common dish in Italy called "Spaghetti con Aglio e Olio."   Only needs 10 minutes to cook and get it to your table.   Its that easy!

For a healthier twist, try using whole grain pasta.   I like to mix both pastas so my kids won't notice that I  have incorporated some of the healthier pasta.  Enjoy!


Spaghetti with Garlic and Oil with a Kick!

•  1 pound of Spaghetti (Barilla or Garofalo,or whole grain spaghetti)
•  1/2  cup Extra Virgin Olive Oil
•  5 large garlic cloves- sliced in halves, or 6 to 8 medium cloves
•  1/4 tsp. sea salt 
•  1/2 cup fresh chopped Italian parsley( about one handful)
•  1/4 tsp. crushed red pepper flakes
•  2/3 cup of boiling water ( taken from the pot that is boiling the spaghetti )
•  grated Parmigiano Reggiano cheese
•  Fresh ground pepper to taste 

In a large pot of water, add 1 tablespoon of salt to the water and bring  to boil.  Add spaghetti to the boiling water. Cook spaghetti for about 6 minutes for al dente. ( do not over cook the pasta).

In the meantime and in a small quart size pot, on low heat,  pour 1/2 cup of olive oil. Gently heat and add garlic,  1/4 teaspoon of sea salt and red pepper flakes. Simmer for about 2 minutes, until garlic is golden, but not brown.

 

Immediately turn off heat. Remove pot from the burner. The hot oil will continue to brown the garlic.  Add fresh parsley while its still very hot. This will infuse the flavor of parsley without burning it.  Then grab a measuring cup, and carefully scoop up  2/3 cup of  boiling water from the pot cooking the spaghetti,  and pour into the oil mixture.  Set aside.

Drain the spaghetti when ready.  Place the spaghetti back into the large pot and pour garlic and oil mixture into the spaghetti.  Turn heat back on low and simmer while stirring the spaghetti for 1 minute. This will allow the flavors get absorbed into the spaghetti.

Serve spaghetti into pasta bowls.  Optional: Add some fresh ground pepper and grated parmigiana cheese on top and serve!

Serves 6

Chicken with Arugula and Wine, created by Liz

Using fresh ingredients like chicken, capers, garlic and sun dried tomatoes, sauteed in a white wine sauce... has to be delicious!   This is one of Liz's favorite chicken dishes that she created, and many of her friends have come to enjoy.  When Liz creates a new recipe, she is always thinking about how she can make one that is healthy and low calorie at the same time, especially since she started her weight watchers program.

It's a quick and easy one pan dish to make for dinner any time.  You can make this dish in less than 15 minutes.  Also try this dish with Lemon Sole fish fillets instead of the chicken.  Enjoy!



Chicken with Arugula and Wine, created by Liz

•  2 Tbsp. of Olive oil
•  3 Garlic Cloves - sliced
•  1 (10-16 ounce) container of Baby Arugula- washed and dried
•  4 thin Chicken Cutlets
•  6  Sun Dried Tomatoes (not in oil)- chopped
•  2 Tbsp.  Capers - rinsed
•  1 cup  Dry White Wine
•  1/4 tsp. Garlic Powder
•  season with salt and pepper to taste

In a non stick skillet, heat oil and add the sliced  garlic and saute until golden on both sides.

Add baby arugula, turning while cooking to mix with olive oil. Once the arugula is sauteed (to a slightly darker green) it reduces in size, push to one side of the skillet.

Place the chicken cutlets into the skillet and grill them for a few minutes until golden on both sides.
Add capers, sun dried tomatoes and white wine. 
While you're at it, pour yourself a glass of wine too....  it makes cooking more enjoyable.

Season with some salt and pepper to taste. Add garlic powder and simmer for a few minutes until the wine has reduced a little.
Transfer to a serving platter and serve. Enjoy!

Serves 2..... but you can double the recipe for family portions, as in photo.

The Egg-less Dairy-Free Chocolate Cake and One year!

One year ago today we started our blog and its truly amazing how we knew nothing about blogging and I mean literally nothing!  And we still know nothing - well very little.. but we're learning along the way. But throughout this amazing adventure, we have met some amazing people - you!

So I decided to post a cake to help celebrate! What else?  Our favorite flavor - chocolate... I mean who doesn't like chocolate cake?... right?

BUT, this is an AMA-ZING chocolate cake with a twist!   An egg-less, non-dairy chocolate cake that is so rich, so decadent, so chocolate-ty and unbelievably moist,  it doesn't need any frosting at all .. whats so ever!  yeah!

Since we made the non-dairy chocolate pie, I thought.... how can I make a cake that is moist without the eggs and butter? Well,  I  knew how to use Tofu in place of the eggs and vegetable oil instead of butter. It was figuring out how much of each to give me the texture I needed.

After a few batches (and a few flops) I found the right amount of ingredients I think is close to perfection ( well only to my standards.. anyway).  So I hope you enjoy this recipe too!
oh and ...Thanks for letting us into your kitchens and share recipes with you!

The Egg-less Dairy-Free Chocolate Cake

• 2 cups Cake Flour
• 1 tsp. salt
• 1 tsp.baking powder
• 2 tsp. baking soda
• 3/4 cup unsweetened cocoa powder
• 1+1/2 cups sugar
• 3/4 cup vegetable or canola oil
• 1 tsp. vanilla extract
• 1 cup water
• 2 tsp. instant coffee
• 3/4 cup Silken Tofu
• 1/2 cup Almond Milk
• cooking spray oil
• powdered sugar

Preheat oven to 325 degrees.
Grease generously with cooking spray and dust with flour or cocoa a 9 inch fluted Bundt pan. Set  Bundt pan aside.
In a large bowl, using a fork mix together the dry ingredients, flour, salt, baking powder, baking soda, cocoa powder and sugar.

In a measuring cup, mix one cup of water with 2 teaspoons of instant coffee. Or you can use one cup of brewed coffee cooled.

Add oil and cup of coffee to the dry mixture.
With an electric hand mixer, beat on medium to high speed for about 1 minute.
Add Tofu and vanilla extract.
Beat for about 2 minutes until you have smooth texture.
Fold in Almond milk and beat on low speed for 1 minute.

Pour into the prepared Bundt pan.
Bake in the middle of the oven for 40 to 45 minutes, until toothpick inserted in center comes out clean.

Cool completely before removing cake from pan, one to two hours.
Remove cake and transfer to a plate.
Sprinkle powdered sugar on top.
Store cake covered at room temperature.

Yields 8 to 10 slices

Bake or Roast Branzino with Lemon Garlic and Wine

Branzino is a European Sea Bass fish.  It is a very flavorful, soft, and delicate fish to eat, especially when branzino is baked with some lemon slices, whole garlic cloves, white wine and fresh parsley. So amazing and delicious!  It's usually found in most Italian restaurants as one of their special entrees.

Branzino is usually served baked or grilled, with an olive oil and herbs dressing drizzled on top.  It is one of my favorite seafood dishes and one I enjoy making!

I like to buy Branzino when its on sale at the Fish Market. Just ask the guy behind the counter to remove the head, tail and guts. Then follow my easy recipe!  It only take a few minutes to prep, and into the oven it goes ....leaving you time to do something else.   If you make Branzino at home, instead of ordering in a restaurant,  it will cost you half the price.  It is a great savings!

Our family loves when I make their favorite seafood dinners, except for my 16 year old who hates all seafood.  I usually make her something else.  In our home, it's either fish, pasta, or pizza on Fridays.  Try this recipe, I think you 'll like it!

  

Bake or Roast Branzino with Lemon Garlic and Wine

• 2 small Branzino's ( about 1 pound each)
• extra virgin olive oil
• 4 garlic cloves- sliced
• 1 lemon - sliced
• 1 cup fresh parsley
• 1 Tbsp. dried rosemary
• 3/4 cup white wine
• 1/2 Tbsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup lemon juice

Rinse fish, pat dry. Line a baking pan with foil wrap and spray with cooking oil. Place fish onto pan.

Stuff the cavity of each fish with some garlic slices, 2 to 3 lemon slices and some fresh parsley.

Sprinkle the fish with salt, pepper and rosemary.

Drizzle extra virgin olive oil inside the cavity and over the fish as well.

Bake uncovered at 400 degrees for 10 minutes.

Turn the fish over, add wine, lemon juice and bake for another 10 minutes.

Turn the oven to Broil or Roast .. Broil fish for about 3 minutes, until skins blister. 

Remove from oven. 

Using a fork, place it inside the center of the cavity and gently flip the fish open.

Remove and discard the spine and any large bones. Transfer fish onto a serving dish.

Drizzle some olive oil and lemon juice onto the fish and serve! Garnish with lemon slices.

Serves 2 to 4

Bow Tie Pasta with Red, Yellow and Orange Peppers

This is Farfalle Pasta ( known as bow-ties pasta)  with red, yellow and orange peppers.  What a wonderful combo!  So easy and delicious that your guests and family members will be asking for seconds. Our mother,  Maria  has a talent for cooking up recipes that are just so fabulous!

As kids growing up, she insisted that we ate lots of veggies.  A pasta dish every night with a vegetable was normal as our first course.  She figured since all the kids in the house loved pasta,  it was the only way to get us to eat our vegetables, and it worked!  And, now I am following in her shoes. 

Bow Tie Pasta with Red, Yellow and Orange Peppers

•  5 Bell Peppers - 2 reds, 2 yellows, 1 orange - chopped
•  1/2 pound of Farfalle Pasta - ( Barilla, DeCecco, or Garofalo )
•  5 garlic cloves - sliced
•  1/4 cup extra virgin olive oil
•  1/2 tsp. crushed red pepper
•  1/2 cup parmigiano reggiano cheese- grated
•  1/8 tsp. garlic powder
•  salt & pepper to taste

Clean, seeded, and chop all the peppers to about 1 inch in size.  In a large non-stick skillet,  and on medium heat,  drizzle some olive oil.
Add garlic slices and chopped peppers together.  Add crushed red pepper, garlic powder, and salt. Lower the heat, and cook the peppers for a few minutes, turning often, until they are soften.  Taste for salt. Adjust if needed.

In a large sauce pot, bring water to boil.  Add the Farfalle pasta and cook it to directions on the package or until its al dente. Gently add the pasta to the skillet and saute with the peppers for about 1 to 2 minutes. Transfer into your pasta bowls. Add some grated cheese.  Optional:  drizzle a little extra virgin olive oil on top and serve.

Serves 4 to 6