Winter Minestrone

    When it's cold and snowy outside, a nice, hearty bowl of soup is quite welcome on my table.  And this Winter Minestrone definitely fits into that category!  Loaded with veggies and a rich tasting broth, this soup is the perfect choice to warm you up on a cold, wintry day!  And......this soup has a little secret!

Veal Meatball and Broccoli Rabe Soup

    I can already hear some of you saying, "Veal meatball and what soup?"  I'm glad you asked.  Broccoli Rabe is a leafy green vegetable that is slightly bitter and very popular in Southern Italy.  It is also known as Rapini or just Rabe.  Although you'd assume it's a relative of broccoli, it's actually closely related to turnips.  It's a very healthy vegetable, loaded with vitamins A and C and lots of potassium. I really enjoy the little bit of bitterness and also the fact that you can do so many things with it.  It's great in soups, pastas, just as a side, sauteed with olive oil and garlic (really, what isn't good sauteed with olive oil and garlic??), or even made into a pesto.

Pasta and Peas in Honor of Gramma

    Well, here's another dish to celebrate National Pasta Month.......Pasta and Peas!  While trying to decide which  pasta recipe to share this time, I pretty quickly thought of this one.  It's a dish I remember having many times as a little girl while at my grandparents' house.  I loved being with them and considered it a treat when I could spend the night.  Now, breakfast at gramma's ..... not my favorite. It usually included a soft-boiled egg somewhere and, as a little girl,  I just couldn't deal with that runny yolk.  On the other hand, the pineapple juice was delicious and seemed rather special served in her sweet little juice glasses with the painted oranges around the outside.  After a morning of playing, having a little visit with their beagle,  Queenie, and "helping" grandpa in the garden, gramma would call us in for lunch.  Then the three of us would sit down at their tiny kitchen table to a nice bowl of pasta and peas.  It was so good!

Rustic Lentil Soup

    Today was a rather dreary day weather-wise.  It was overcast and rainy....the perfect kind of day to cook up a big pot of soup or stew.  I would say that this recipe falls somewhere between the two.  It's hearty and definitely warms the tummy.
    In Italy lentils hold a special significance, especially on New Year's Eve/Day, where they're a required part of the menu.  They symbolize wealth (their shape being reminiscent of tiny coins) and are eaten in hopes that the new year will be a prosperous one.  That has never been a part of our family tradition....I just enjoy them because they're really good and are a great source of protein, iron, and fiber. Try making this on a cold day and see if it doesn't warm you right up.

Macaroni with Broccoli

   
    Hey guys, October is National Pasta Month!  Did you know that?  While researching on the net I came across some interesting information about it.  Well, interesting to a pasta loving Italian-American like me.  The first commercial pasta plant in the U.S. was founded in Brooklyn, New York in 1848.  By the turn of the century the industry had grown to the point that a large number of members got together to discuss issues concerning manufacturing and marketing.  As a result, the National Macaroni Manufacturer's Association was established.  It wasn't until 1981 that the name was changed to the National Pasta Association.  Now, that makes sense to me because, as a child growing up, I never remember hearing my parents or especially my Italian grandparents, use the word "pasta".  It was always "maccheroni".

Braised Country-Style Pork Ribs Meet Oven-Baked Creamy Polenta

   
     Here are two dishes just made for each other!  And talk about comfort food!  The ribs will have a bit of a spicy kick and will be pretty much falling off the bone when they're done. The polenta is nice and creamy and cheesy.  If you've never tried polenta, now's the time.  This is a popular food in northern Italy and, when done right, it's silky and smooth and the perfect thing to soak up all the great juices from the meat.  Just think of it as a variation on mashed potatoes.  Polenta is usually made on top of the stove and needs to be stirred a lot.  The great thing about this recipe is that you mix the ingredients in a baking dish, throw it in the oven, stir once, halfway through the cooking time (all of 30 minutes), and you're done!  How easy is that? 

Rigatoni with Red Peppers, Almonds, and Breadcrumbs

     When it's rainy and cold outside I want to stay in my house, wear soft and comfy clothes, and eat comfort food.  Yes, fall has arrived and brought with it the usual cooler temperatures and a few overcast and rainy days.  I've definitely been in the mood for some homey, comforting dishes.  This recipe really does say "comfort" to me.  I mean, what's better than a big bowl of pasta? (o.k., so we're not doing the low-carb thing right now.  Everything in moderation, I always say.)  Add a nice salad and you've got a great family meal.