Recipezaar: Winter,Italian recipes

Molten Cheese Gnocchi

Wed, 19 Sep 2007 21:20:09 -0400

Comfort food heaven. From Sunset. These can be made OAMC. Do through step 5 and keep frozen in zip-lock plastic bags (freeze on a cookie sheet to harden, then transfer to bags). -- posted by dicentra

Gnocchi With Olive Oil, Tomato, and Parmesan

Thu, 20 Sep 2007 16:37:48 -0400

Trader Joes sometimes has spinach gnoccchi. That would be fabulous with this dish. -- posted by dicentra

Pasta Fagioli Soup With Smoked Sausage

Mon, 24 Sep 2007 19:24:41 -0400

If possible make this soup a day ahead and refrigerate, the flavor will intensify --- kielbasa or any dried smoked sausage will work good for this soup and any kind of beans may be used successfully, spinach is a great addition also --- serve with more Parmesan cheese on the side a large crusty loaf of bread --- you will *love* this soup! :) -- posted by KITTENCAL

Hamburger Minestrone Soup (South Beach Diet)

Mon, 24 Sep 2007 21:45:37 -0400

I came across this recipe for minestrone, adapted for the South Beach Diet, on the 3 Fat Chicks on a Diet boards a few years ago. It's become a family favorite since. It makes quite a lot of soup, but it reheats well. If making this for the South Beach Diet, watch out for added sugar in the tomatoes and beans-- a lot of canned beans and tomato products have sugar added to them. You can also substitute very lean ground turkey and chicken broth for the beef. -- posted by Halcyon Eve

Baked Shells With Winter Squash

Tue, 02 Oct 2007 16:36:47 -0400

Another food that we like a lot - squash! We make calabaza (pumpkin) very often so when I saw this dish I hopped on it. We added a few things from the original which was taken from marthastewart.com -- posted by Manami

Stuffed Chicken

Tue, 16 Oct 2007 23:10:12 -0400

I created this recipe from what I had in the fridge at the time, it's my boyfriend's favourite and it's requested constantly! In the winter I sometimes cover the chicken with breadcrumbs and substitute goats cheese for brie and chutney for cranberry sauce, it's a perfect meal for around Christmas! -- posted by AmericanAbroad

Pasta With Winter Squash and Tomatoes

Wed, 17 Oct 2007 23:49:10 -0400

I got this one out of the New York Times and I had to post it here so I would not lose it or forget about it. If you want, you can shred the squash instead of cubing it and this will reduce your time in the kitchen. -- posted by Canadian_in_the_Bay

Simply Perfect American-Style Lasagne

Sat, 20 Oct 2007 22:43:16 -0400

I got the basis for this recipe (proportions) off a Barilla box years ago. I've tweaked it, adding elements of other lasagne I've liked, until my husband told me it was perfect. Then I started taking it to pitch-ins, and was told by many that it was the best they'd ever had, too! I think it melds elements of good, American-style lasagne: spicy meat, good cheeses, a rich blend of spices, and spinach. The key is the sauces and cheese blend. Get as many different Italian cheese in this as you can! I've used a mozzarella/sun-dried tomato/basil blend for the mozzarella, and that was excellent, too. -- posted by Tracey Rollison

Sicilian Chicken Meatball Soup

Sun, 21 Oct 2007 00:36:31 -0400

Lots of flavor, but very healthy, satisfying soup! Came from my grandmother's take of Italian Wedding Soup, give it a try you will enjoy it!! -- posted by stephakneeluvstocook

Italian Sausage Soup

Wed, 31 Oct 2007 19:52:58 -0400

This soup is just wonderful. Very easy to assemble and quick, while not compromising any "slow cooked" flavor. I think you'll love this soup with a crisp salad, and crusty bread. -- posted by Childrens Minister

Tuscan Spinach Bean Soup

Wed, 07 Nov 2007 02:05:21 -0500

I don't know where I found this, but I'm putting it here for safe keeping. -- posted by dicentra

Venetian Coffee

Thu, 15 Nov 2007 19:55:28 -0500

Delicious!!! -- posted by Alan in SW Florida

Pumpkin, Sausage and Portabella Risotto

Sat, 17 Nov 2007 13:16:26 -0500

I had something similar (and to die for) made with lamb chops at a favorite Italian restaurant. I tried to replicate it at home based on other risotto recipes I have used, and decided to use the sausage for a more every-day comfort food. This also works well with fresh sage or thyme instead of parsley, or spicy Italian sausage instead of the sweet. -- posted by KMSoprano

Marinated Salmon With Salmoriglio Sauce

Tue, 27 Nov 2007 19:08:13 -0500

This recipe was taken from the September 2007 issue of Food & Wine, and is just lovely. Cooking times may vary depending on what type of fish you choose to use. When I made this I used 7 ounce Salmon filets and cooked them for about 13 minutes on each side, and then I put them under the broiler for about 2 minutes just to crispen up the breadcrumbs. We really enjoyed this dish, and I hope you do too! -- posted by I Cook Therefore I Am

Carbonade

Thu, 29 Nov 2007 17:53:28 -0500

This is a recipe I got off the about.com Italian food guide, I think. The note at the top of the recipe claims it is from Ricette di Osterie e Ristoranti della Valle D'Aosta. Serve with polenta, boiled potatoes, potato gnocchi or simply some egg noodles. The spice measurments are a guess. The recipe called for a "pinch" of this or that. Use your best judgement, I put 1/8 tsp because I found a website that suggested a pinch = 1/8 tsp. I think I use a little more. -- posted by Ilysse

Crock Pot Osso Buco

Thu, 06 Dec 2007 01:44:51 -0500

This recipe was something I created after a visit to Spain. The meat is tender and there is a wonderful lip smacking quality about the sauce. My whole family loves this one, hopefully you will to. Enjoy-- -- posted by Adam & Nicci

Biscotti Cocoa

Sat, 08 Dec 2007 02:17:02 -0500

Very tasty treat! Add more or less liqueur depending on your tastes, Enjoy! -- posted by Kim127

Lighter Butternut Squash Lasagna

Wed, 12 Dec 2007 01:22:06 -0500

A lightened version of a Giada de Laurentiis recipe that's just as satisfying as the original! Defrosted frozen squash can be used in place of fresh in a pinch! -- posted by Elle_mnop

Healthy Winter Vegetable Soup

Mon, 17 Dec 2007 02:14:47 -0500

A nice, big soup which serves as a perfect winter comforter. This is an adaptation of an age old family recipe. My family are Italian and this is adapted from a typical "rustic" country dish. I have adapted it to better suit ingredients found in England and North America as these are the ingredients I can most easily get hold of whilst I am at university. It is easy to prepare and definitely a crowd pleaser, I've served it to everyone from friends at uni to friends' parents after a hard day at work. My seven year old twin cousins also enjoyed it, so I think it's an all-rounder. PS: Can be adapted and other vegetables can be added. Other variations I have made have included broccoli, purple broccoli and spinach. -- posted by girl-razor

Mama's Spaghetti Sauce

Wed, 02 Jan 2008 22:03:26 -0500

My mom's standard spaghetti sauce recipe - loved by all. Half of a 28 oz can of Dei Fratelli tomato sauce is used in this recipe, simply because we prefer the brand. If you want to use a 14 1/2 - 15 oz can of another brand, that works too. (Dei Fratelli doesn't sell a smaller can.) This recipe is at it's absolute best the day after making it. -- posted by KissKiss

Ricotta Gnocchi and Spinach Bake

Wed, 02 Jan 2008 23:35:39 -0500

Rachael Ray. -- posted by dicentra

Hearty Tuscan Bean Soup

Mon, 07 Jan 2008 16:16:00 -0500

As part of my pursuit of a healthier lifestyle, I am always looking for new ways to use beans. This recipe looks like it would hit the mark rather well but still taste lush. It was originally printed in the January 2008 copy of the BBC Good Food Magazine. The recipe says it can be frozen. -- posted by Sarah_Jayne

Farmhouse Chicken Lasagna

Thu, 10 Jan 2008 00:26:15 -0500

This is will become a family favorite in no time! The pepper and pimiento adds a dash of color and flavor, you'll be glad you kept them in the recipe! OR skip the pimiento and use red pepper instead! -- posted by Debber

Easy Italian Chicken

Tue, 22 Jan 2008 01:09:10 -0500

This recipe came from my mother, its dead simple and absolutely amazing! -- posted by Sali

Amys Lasagna-Style Casserole

Wed, 23 Jan 2008 02:04:09 -0500

This quick version of lasagna is bursting with flavor and easy to make. The Italian sausage and pepperoni add to this dish by giving it a pizza-like flavor. Feel free to use any jarred pasta sauce, or wow your tastebuds with my Grandma Shannon's Spaghetti Sauce recipe below! Enjoy! -- posted by Amy Dyke

Crock Pot -Saucy Italian Chicken Thighs

Fri, 25 Jan 2008 19:03:34 -0500

I found this in a Cooking Light slow cooker book at Barnes and Nobles $1.99 table. I am always on the look out for easy recipes I can do at the firehouse to feed hungry guys for a reasonable price. I put this on in the morning and by 6 pm I add a salad to the meal. Done! The guys at work loved it. -- posted by Chef #739386

Roasted Minestrone Soup

Tue, 29 Jan 2008 18:22:54 -0500

Roasted vegetables make this one a hearty Italian favorite. From a supermarket handout. -- posted by Julie B's Hive

Minestrone Soup

Tue, 29 Jan 2008 19:19:31 -0500

Mmmmm minestrone soup! I made this recipe as part of a school project where i made a cookbook and I just found the recipe and thought i'd post it because it's really yummy! Looking at it now it would be a great recipe to make with kids because there's a lot of vegetable chopping and stirring which is always fun! You can substitute in vegetable stock to make it vegetarian. -- posted by Hayley_11

Chicken Tortellini Soup With Mushrooms and Spinach

Wed, 13 Feb 2008 16:55:25 -0500

I wanted some soup one winter night and came up with this one using what I had on hand. I served it with toasted Italian bread and topped with parmesan cheese. Hope you enjoy it! -- posted by Kim127

Creamy Polenta With Gorgonzola Cheese

Tue, 25 Mar 2008 23:13:58 -0400

This is an amazing alternative to mashed potatoes! It's creamy, rich and all around great comfort food! Don't be hesitant about the blue cheese the flavour is subtle in the prepared dish. If you can't get gorgonzola try Stilton, or Roquefort or any good quality blue cheese. I love this dish anytime-warm, cold, at dinner or as a midnight snack-yum! -- posted by Breanna in T.O

Pasta and Beans

Wed, 26 Mar 2008 18:36:31 -0400

Real Simple Magazine December 2004-January 2005 -- posted by JackieOhNo!

Ribollita

Thu, 27 Mar 2008 19:45:33 -0400

From Real Simple Magazine April 2005. A good use for leftover stale bread. -- posted by JackieOhNo!

Eggplant and Beef Pasta Sauce

Fri, 28 Mar 2008 15:31:19 -0400

I devised this combination originally to be put on top of Rice, but it actually is a lot better on pasta, especially potato Gnocchi. -- posted by Kira#

Pinwheel Pasta Bake

Wed, 09 Apr 2008 18:19:39 -0400

I add more parsley than the recipe calls for, cause I prefer it. -- posted by Luschka

Risotto With Sausage and Cranberry (Borlotti) Beans

Fri, 18 Apr 2008 17:22:52 -0400

This is a wonderful Marcella Hazan recipe. Earthy and rich, with the beans and rice picking up on the flavours of the sausage. Best in cooler weather, when more substantial fare is required. -- posted by evelyn/athens

Tuscan White Bean and Bread Soup (Ribollita)

Thu, 08 May 2008 00:59:53 -0400

Taken from The Best International Recipe, posted for safekeeping. Do not use sliced sandwich bread in place of the crusty bread. If necessary, substitute chard for the kale. -- posted by cellogirl2

Italian Beef Stew

Fri, 06 Jun 2008 19:41:56 -0400

From "International Beef Stews", Good Food Magazine, November 1986. This is yummy when served over some polenta with a nice Bardolino. -- posted by JackieOhNo!

Chicken & Spinach Fettuccine Bake

Tue, 15 Jul 2008 19:15:33 -0400

This fettucine dish is baked with garlic bread on top. For quicker preparation, use a packet of garlic bread. But if you've a little more time, then you'll probably want to make your own, which gives you so much more choice of what bread you use, how much garlic you add to it and if you want to add other herbs as well. The recipe also has instructions for heating and re-serving. I've included the instructions for a single 10-cup capacity dish, but if you are wanting to freeze smaller quantities in several smaller dishes, remember to adjust the cooking times appropriately. I've adapted this recipe substantially from one I found in a recent issue of the Australian magazine 'New Idea'. I've also recently posted recipes for a Greek Lamb & Yoghurt Pasta Bake and a Lentil & Sausage Lasagne (also a baked dish), both adapted from the same source, and with the same detailed instructions for freezing the recipe. -- posted by bluemoon downunder

Nun's Revenge

Thu, 17 Jul 2008 18:10:43 -0400

Fabulous Italian hot chocolate! A life of piety and chastity has to call for something sensual occasionally. Yes, you can enjoy the seductive chocolate flavor and thick creaminess of this Italian hot chocolate without fearing the loss of other worldly pleasures, but this confection is sure to elicit a moan from all who partake. Drinking any of the great Italian-style hot chocolates is almost a religious experience. Over and over again, people who taste this drink for the first time say, "Oh, my God." Is that enough encouragement to give this one a try? Don't overlook the importance of the orange zest or the arrowroot. The oil from the zest gives the chocolate a fresh kick, and the arrowroot thickens the mixture. Servings: Serves 2 in cappuccino cups or 4 in espresso cups. -- posted by Annacia

Slow Cooker Chicken Cacciatore

Sat, 19 Jul 2008 03:49:20 -0400

Prepared spaghetti sauce makes preparing this favorite Italian standby a breeze. Just add chicken, mushrooms, onion, and green pepper and you are on your way! -- posted by cellogirl2

Kittencal's Mini Meatball Minestrone Soup

Tue, 05 Aug 2008 18:57:01 -0400

This is a delicious rich soup that will need a longer cooking time then most soups and tastes even better the next day it's really a meal in itself, I serve it with garlic bread on the side --- to save some time prepare the meatballs up to a day ahead, the meatball mixture may be doubled if desired, if you don't use all the meatballs then freeze for another time and just drop them into the soup frozen -- 1/4 to 1/3 cup dry red wine may be added to the soup :) -- posted by KITTENCAL

Gnocchi & Tomato Bake (With Freezing Instructions)

Thu, 07 Aug 2008 22:35:36 -0400

This sounds good for anybody looking for a quick and tasty meal. It is vegetarian too which is always great in my books. I originally found this recipe in the September 2008 copy of the BBC Good Food Magazine. The recipe states that the dish can be frozen for up to a month. It says to just defrost and bake in a medium oven for 20 - 30 minutes until piping hot. -- posted by Sarah_Jayne

Rosemary Tomato Chicken With Rice

Tue, 12 Aug 2008 16:39:24 -0400

I got this recipe from a Sicilian girl I used to work with. She brought in left-overs one day for lunch and the aroma was making my mouth water. It's a really good fall or winter meal, very rich and savory. Plus, it's completely delicious. -- posted by Chef Acosta

Lasagna in a Skillet - in About 30 Minutes!

Wed, 27 Aug 2008 00:09:56 -0400

What I love about this recipe, is that it's possible to have lasagna within 30 minutes and only have one pan to wash! It's an easy weeknight recipe to prepare. Comfort food with ease. :) This is an adaption from Cook's Illustrated. -- posted by LifeIsGood

Pasta Fagioli

Sat, 06 Sep 2008 09:58:48 -0400

This was given to me by my college roomates' mother. It is very simple and satisfying. Thanks Mrs. Hunter! -- posted by JiliBean

Crock Pot Italian Chicken

Mon, 08 Sep 2008 17:13:21 -0400

Quick and easy to prepare, and so tasty! I have it cooking right now, and the smell is making me wish it was dinner time already! It goes great with Recipe #14895 (as shown in pic)! -- posted by Sara 76

Whole Wheat Pasta With Spinach, Beans, and Tomatoes

Tue, 16 Sep 2008 23:25:25 -0400

Cook's Illistrated Recipe posted for safekeeping -- posted by I Cook Therefore I Am

Whole Wheat Pasta With Greens, Beans, Pancetta, and Garlic Bread

Fri, 19 Sep 2008 20:23:23 -0400

From Cook's Illistrated, posting for safekeeping, also posting under vegetarian because the person who gave this to me left it out and said it was great, and that's what I plan on doing -- posted by I Cook Therefore I Am

Slow-Cooked Tuscan Pork With White Beans

Mon, 22 Sep 2008 15:43:04 -0400

Adapted for OAMC from an October 2007 Cooking Light Recipe. Calories 391, Fat 11 g, Fiber 12.9 g. Weight Watchers Points 8. "An inexpensive cut of pork becomes rich and tender when braised. Creamy beans make the dish hearty and satisfying." -- posted by Erindipity

Easy Cheesy Chicken & Veggie Gnocchi Bake

Mon, 06 Oct 2008 00:54:52 -0400

This dish was born out of one those days when grocery shopping day was overdue and we had little in the house that I thought I could pull together as a meal. We had part of a left over store bought rotisserie chicken in the fridge along with odds and ends of veggies that had made it to the end of the week. So, I played it by ear and we ended up really enjoying the results. You could very easily leave out the chicken and make this a vegetarian dish. -- posted by Sarah_Jayne

Dried Porcini Mushroom Risotto With Goat Cheese

Thu, 16 Oct 2008 21:41:22 -0400

Food & Wine -- posted by dicentra

Roast Chicken With Butternut Squash

Thu, 16 Oct 2008 22:10:29 -0400

Food & Wine. -- posted by dicentra

Minestrone With Arborio Rice

Fri, 17 Oct 2008 00:20:35 -0400

Food and Wine. Comfort food! -- posted by dicentra

Vegan Mushroom & Bechamel Lasagna

Fri, 17 Oct 2008 01:24:57 -0400

This is a decadent lasagna for special occasions. After trying to make it low fat, I finally figured out I needed a rich bechamel sauce I love in order to make a lasagna I love. I began by adapting Ina Garten's buttery bechamel sauce to a vegan one, and then tinkered with the rest until I had a creamy lasagna with lots of fresh mushroom flavor. Hope you like it. -- posted by vecca

Easy Rice Pudding

Mon, 20 Oct 2008 23:07:45 -0400

Found this on the Real Simple website, but have not had the chance to try it. I have been hoarding rice pudding recipes in hopes of finding that *perfect* one, and this one stood out as unique. I think this could be made vegan if you used soy ice cream or another variant. I'll be using full-fat version Bryers Vanilla Bean when I try it out....Enjoy! -- posted by Blanket Girl

Stewed Beef With Creamy Polenta

Wed, 22 Oct 2008 00:01:03 -0400

Northern Italian entree from Bon Appétit -- posted by dicentra

Pork and Mushroom Ragout

Wed, 22 Oct 2008 00:14:26 -0400

Food & Wine. Serve with Chianti. Portobellos add substance but their black gills can darken the stew and make it look unappetizing. To prevent this, remove the gills with a spoon before chopping the mushrooms. -- posted by dicentra

Chef-Boy-I-Be-Illinois' Pork Tenderloin Rosa Di Parma

Wed, 29 Oct 2008 14:48:32 -0400

Pork tenderloin stuffed with prosciutto, parmigiano reggiano, and spinach that is roasted to perfection and easy enough to prepare for a weeknight dinner for two, or elegant enough to serve to company. The preparation might look intimidating, but it's not as bad as it seems. And once prepared, it roasts in the oven for 30 minutes while you move on to make polenta and stewed apples to serve alongside this delicious dish! One tenderloin made 4 servings for the two of us, but I could see where two hungry people would eat all 4. This recipe is very easy to double as well. -- posted by Chef-Boy-I-Be Illinois

Italian Hot Chocolate - Cioccolato Caldo

Sun, 02 Nov 2008 19:04:46 -0500

Italy is famous for their Cioccolato Caldo, especially during the fall and winter months. This hot chocolate is sometimes served so thick (like a pudding), that you need a spoon to actually eat it! this recipe doesn't make it that thick. The luxurious richness comes from using top-quality chocolate. -- posted by Annacia

Cremini Mushroom Pasta With Wilted Arugula and Goat Cheese

Sun, 02 Nov 2008 23:59:22 -0500

From SELF. December 2000 -- posted by dicentra

Zuppa Di Pesce

Mon, 03 Nov 2008 00:01:13 -0500

Italian Fish Soup. Gourmet. Jan 04. -- posted by dicentra

Pasta With Oyster Mushrooms

Fri, 14 Nov 2008 19:22:06 -0500

From 1001 More Low Fat Recipes. I can get the most beautiful oyster mushrooms at the local Asian market! -- posted by dicentra

Meg's Famous Lasagna

Sun, 16 Nov 2008 23:19:50 -0500

I started making this lasagna for my friends and family a few years ago and now I am famous for it! It takes a while since you make the sauce from scratch, but it is definitely worth it! -- posted by Chef #1006007

Cheese Polenta With Mushrooms and Artichokes

Mon, 24 Nov 2008 01:37:12 -0500

Native to northern Italy, this captivating and versatile entrée looks as good as it tastes. Hearty wild mushrooms and delicate artichoke hearts combine with savory Asiago cheese in this classic polenta dish. Makes a complete vegetarian meal when served with steamed beets and dark leafy greens. --courtesy of Whole Foods -- posted by Karina A

Penne With Butternut Sage Sauce

Tue, 25 Nov 2008 01:48:50 -0500

Gourmet | November 2006 -- posted by dicentra

Cheese Filling for Ravioli's

Mon, 01 Dec 2008 17:54:53 -0500

My great grandmother's recipe that has been used in our family every Christmas for almost a century. -- posted by JoeyV

Escarole, Endive, and Pasta Soup

Tue, 09 Dec 2008 00:52:12 -0500

Cooking Light. Nov 03. The original recipe calls for turkey stock. A great use for leftover Thanksgiving turkey. -- posted by dicentra

Tuscan Pork Roast (Weight Watchers)

Sun, 21 Dec 2008 01:02:58 -0500

This is unbelievably delicious, and so easy! It is a simplified version of a WeightWatchers recipe. If you get a deal on the pork roast (we got ours from Costco) it works out to 50 cents a serving! -- posted by juniperwoman

Tuscan Cannellini Bean Soup (Vegetarian)

Mon, 22 Dec 2008 19:51:39 -0500

I love this recipe because it is flavourful, satisfying and filling while being vegetarian and healthy. You also don't need any broth or bouillon which is great for those watching their sodium. It's from the cookbook, "Lucinda's Rustic Italian Kitchen" by Lucinda Scala Quinn. (She is also a co-host of the "Everyday Food" cooking series on PBS.) -- posted by blucoat

Roasted Garlic-Ricotta Pasta Sauce

Wed, 31 Dec 2008 17:47:39 -0500

This is a flavourful and healthy alternative to traditional Alfredo sauce. Use with flat pastas like fettuccine. The recipe is from "Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff" based on the cuisine he developed while chef at Miraval Spa. -- posted by blucoat

Cannellini Beans, Spinach, Tomatoes and Pasta

Fri, 09 Jan 2009 13:43:35 -0500

This is an easy-to-make, healthful and inexpensive meal for those cold, dark winter weeknights. It tastes much fancier than it is. You can do most of the prep and sauce cooking while you boil the water for the pasta. Nice weeknight multitasking. -- posted by CookTilDone

Kim's Broccoli Soup

Sun, 11 Jan 2009 21:46:26 -0500

This is my MIL Kim's awesome broccoli soup! It is so simple to make and tastes delicious! Perfect for a cold night! -- posted by CajunYat

Pasta E Fagioli With Ham, Mushrooms and Herbs

Fri, 16 Jan 2009 00:05:53 -0500

This is a slightly different version of the traditional Italian dish, brimming with ham, herbs, tomatoes and onions. This pairs especially nicely with onion foccaccia bread. -- posted by JackieOhNo!

Escarole and White Bean Soup

Fri, 16 Jan 2009 00:49:50 -0500

Growing up with an Italian grandmother, this is like chicken soup for the soul to me! This is fabulous on a chilly or rainy (or both) day. Add a crisp green salad, crusty bread, and a glass of Chianti. Adapted from Good Food Magazine, December 1987. Prep time does not include time to soak beans. -- posted by JackieOhNo!

Creamy Porcini Soup

Sun, 18 Jan 2009 01:06:42 -0500

This is a very nice creamy soup rich with an earthy and somewhat nutty flavor. I quickly threw it together without thought and the results were stunning! Porcini Mushrooms are the king of all mushrooms. Italian chefs affectionately refer to the Porcini (the piglet) as a ruling class of the delicious fungi. The meaty texture and concentrated flavor will wow your taste buds and have you going back for more! Enjoy! This recipe is great for those on a low carb diet!! -- posted by Chef #765273

Ribollito

Wed, 21 Jan 2009 15:00:59 -0500

This is from Sunset magazine. I tweaked it a tad, adding more veggies and herbs, so that it has only about 75 cals per ladle, which I think is about a cup. I got 15 ladles out of the pot. You could make croutons out of french bread and put that on top, but I omitted that for this version to save on carbs and cals. Really good! I made a huge pot and have been bringing it to work every day. -- posted by Sayster

Rigatoni With Ground Turkey Meat Sauce

Tue, 27 Jan 2009 01:46:31 -0500

An easy and filling meal - great for winter! -- posted by L K

Lentil Minestrone Soup

Sun, 08 Feb 2009 23:40:14 -0500

A satisfying main dish soup from "The Best Vegetarian Recipes" by Martha Rose Shulman. The pasta and rice absorb a lot of the liquid, so the soup is thick (add more water if you want a brothier soup). Advance preparation: The soup is even better if it's made a day ahead of time; but don't add the pasta or rice or parsley until you reheat. Then proceed with step 4. It will keep for 5 days in the refrigerator and for 3 to 4 months in the freezer. -- posted by blucoat

Risotto With Leeks, Shiitake Mushrooms, and Truffles

Mon, 09 Feb 2009 11:22:33 -0500

This delicious vegetarian risotto adapted from Chef Gabriel Rucke, of "Le Pigeon" in Portland, OR and was printed in "Bon Appétit Magzine" (Sept. 2007). I cut down the fat and it is still very rich. If you want to prepare the original recipe, increase whipping cream to 3/4 cup, butter with the mushrooms to 1/4 cup and butter with the rice to 4 tablespoons. Can be served as an appetizer or a main dish. -- posted by blucoat

Easy Peasy Meatballs over Buttered Noodles

Fri, 13 Feb 2009 00:13:26 -0500

Prepared in a slow cooker, this recipe couldn't be any easier! Serve over buttery hot cooked noodles and you'll have a happy crowd! Recipe can doubled or halved. If you cant get the onion soup then replace it with 2 diced onions and a pint of beef stock. -- posted by mummy_to_ash

Pesto Snack Pizza

Sat, 14 Feb 2009 00:49:55 -0500

This is a great snack, or small lunch if your not too hungry. Easy and wonderful, I make these pizzas all the time to have between lunch and dinner. -- posted by caligurl62

Luccan Farro Soup (Mark Bittman)

Mon, 23 Feb 2009 11:33:25 -0500

A hearty winter soup from Mark Bittman. He tasted it on a recent trip to Lucca, a town in Tuscany. If you don't have farro, you can substitute with spelt or barley. The recipe was printed in New York Times (Dec. 18, 2008). You can also add a Parmesan rind for more flavour. Enjoy! -- posted by blucoat

Warm Farro Salad With Roasted Vegetables & Fontina

Mon, 23 Feb 2009 11:59:48 -0500

I found this recipe on the excellent food website, "The Kitchn". Recipe was inspired by a similar salad at Caffe Falai, NYC. -- posted by blucoat

Buckwheat Cake (Torta Di Grano Saraceno)

Tue, 24 Feb 2009 11:08:59 -0500

A simple, moist, and delicious cake with a light crumb and a deep, nutty flavour. This would probably work well as a bundt cake too. This modified Northern Italian recipe is from Melissa Kronenthal's great blog, "The Traveler's Lunchbox". You can enjoy it plain or split and filled with jam (as is traditional). Or, you can serve with stewed or poached apples, vanilla ice cream, or a dollop of whipped cream. -- posted by blucoat

Kale Salad With Pine Nuts, Currants & Parmesan

Thu, 26 Feb 2009 12:13:17 -0500

In a surprising twist, Tuscan kale is served rawand makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender. I adapted the recipe from one I found in this month's "Bon Appétit" (February 2009). It's by acclaimed chef Dan Barber, of New York's famous Blue Hill restaurants. Allow the currants to marinated for at least a few hours. After that, this dish takes minutes to throw together. -- posted by blucoat

Tuscan Kale Chips

Thu, 26 Feb 2009 12:16:00 -0500

So simple and so delicious! The tall, crisped "chips" look striking when bunched in a tumbler, and they're terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that can become addictive. Recipe is from Dan Barber, celebrated chef and proprietor of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills.. -- posted by blucoat

Veggie " Everything but the Kitchen Sink" Pasta Sauce

Mon, 02 Mar 2009 00:17:02 -0500

I love chunky garden vegetable pasta sauce, and after trying a few on Zaar I modified my favorite spaghetti sauce recipe recipe #22782, to have fresh tomatoes instead of canned, lots of fresh vegetables, and less fat from the meat. Easily hearty enough with vegetables to omit the sausage for vegetarians. I find it easiest to prepare the ingredients first. Slice, dice, puree, open cans etc. For stronger garlic flavor, "crack" the garlic open about ten minutes before mincing to give the oils air exposure. Use whichever ingredients you love most. The more juicy your vegetables the less water you need as the sauce will thin as the vegetables cook. It's easier to start with thick sauce and thin in out than to try to thicken the sauce later. My instructions may seem a little elementary for some more advanced cooks, but as I learned how to do many of these techniques while developing this sauce, I wanted to include them for more novice cooks. If you have any suggestions or corrections please let me know. -- posted by @ home in SF Bay

My Kinda Zuppa Toscana

Wed, 25 Mar 2009 12:00:56 -0400

Italian flavors blend in a creamy, satisfying soup that has potatoes, italian sausage, and kale. I like a kick, so I use spicy sausage and add crushed red pepper flakes. The heavy cream really pulls this soup together and makes it restaurant-worthy! Don't forget a fresh, crusty loaf of bread for dipping. -- posted by aHardDaysNight

Tuscan Bean Soup (America's Test Kitchen)

Sat, 25 Apr 2009 15:20:13 -0400

From _America's Test Kitchen_ episode 908, "Soups of the Day." Salting the COOKING water makes the beans mealy, but salting the SOAKING water makes the skins more tender but also less likely to break. If you skip the soaking, you will need to cook the beans 45-50 minutes longer. -- posted by DrGaellon

Beef Roast in Red Wine (Carni Arrosto Al Vino Rosso)

Mon, 27 Apr 2009 00:29:10 -0400

A crockpot recipe that turns the most economical roast of beef into a tender, succulent, delicious meal. The wine really enhances the flavor of the meat, and n/a wine can also be used to great success for those who prefer it. Coming home to the aroma of this slow cooked beef will put you in mind of stepping into a nice Italian restaurant. Very comforting and inviting. Enjoy! -- posted by Traci in Sheboygan, WI

Ciobar (Thick Hot Chocolate)

Tue, 26 May 2009 10:19:48 -0400

This is an italian thick hot chocolate drink served in cappuchino cups with a spoon. I like this even as a hot dessert. Its like a hot dense chocolate fondue. The cocoa powder has to be dark and bitter, not the sugary version. -- posted by Wild Thyme Flour

Tuscan Onion Soup - Palio Restaurant, New York

Mon, 27 Jul 2009 18:10:43 -0400

Published in Bon Appetit, November 2007. Serve with crusty bread and a salad. -- posted by swissms

Braised Lamb Shank Pie

Tue, 28 Jul 2009 12:15:09 -0400

real comfort food, slow cooked melt in your mouth lamb in rich redcurrant gravy topped with light golden puff pastry. Doesn't get better than this served with creamy apple celeriac mash -- posted by west country scrumpy

Traditional Minestrone Soup (Easy and Delicious)

Fri, 21 Aug 2009 12:02:38 -0400

I came up with this recipe after I couldn't find a minestrone recipe that I liked. This one is very simple and delicious, with ingredients that are easy to find. But the great thing about minestrone is that you can use whatever you have on hand. And because the main ingredients are vegetables and beans you can adjust the recipe to fit any dietary needs such as vegetarian or low-sodium. -- posted by JoeyV

Ham and Bean Soup

Wed, 09 Sep 2009 17:07:59 -0400

Yummy ham and bean soup made in the crock pot. Modified from a BHG recipe. -- posted by theNaturalDesigner

Slow Cooker Crock Pot Chicken Cacciatore

Mon, 05 Oct 2009 16:41:22 -0400

Got this recipe from my grocery store, Wegmans. I haven't made this yet but the reviews at their site are out of this world! -- posted by Chef #494084

Spasagne or Spaghetti Pie

Mon, 12 Oct 2009 13:53:18 -0400

This is just a lasagna made with spaghetti but it tastes great as the cheese sauce mixes more with the sauce through the spaghetti. -- posted by Offal Chef

Perfect Spaghetti Sauce (Crock-Pot)

Mon, 19 Oct 2009 15:08:50 -0400

As a kid, I was pretty picky about spaghetti sauce, and then mom got this one from a friend...SO good! Now that I have kids of my own, they love it and I've been able to improvise on the recipe myself to make it both kid- and adult-friendly! An easy meal that you don't have to think about and will make your house smell delicious! Plenty for freezing,as well, for another day. Hope you enjoy! *Sometimes, I'll replace some of the tomato sauce with crushed tomatoes and add a little more spice and garlic to compensate* **I use hot Italian sausage mixed with ground beef for a little more of a kick** -- posted by Chef #1240616

Spaghetti With Braised Kale (Bon Appétit)

Wed, 11 Nov 2009 23:59:38 -0500

An easy vegetarian (or vegan) recipe from Molly Wizenberg printed in Bon Appétit (October 2009). Lacitano kale is also called Tuscan kale or dinosaur kale. This recipe is very adaptable. You can add shallots, red pepper flakes, or other herbs and spices. Season with salt and pepper. -- posted by blucoat

Smoked Venison Penne

Tue, 17 Nov 2009 21:03:40 -0500

A quick and easy supper dish with an impressive ingredient that packs a powerful flavour punch. -- posted by LP3000