Whole wheat Pasta with Broccoli Rabe

We always have pasta night one day a week. Both my kids like all others i think LOVE pasta. I try to keep it healthy by using whole wheat pasta instead of white. I found by cooking different variations of it that it is best to serve without tomato sauce of any kind. My personal favorite way is with any kind of greens. Today I made with broccoli rabe. The Broccoli Rabe flower looks similar to the broccoli florets. Despite the name this plant is not a type of broccoli but it is in the same family. One of the many health benefits of this vegetable is that it is rich in certain phytochemicals, including sulforaphane and indoles. These are chemicals which are proving to protect us against cancer. This authentic Italian recipe usually have sausage in addition to broccoli rabe, but we kept it vegetarian. This is a singe to make and the whole dinner will be ready by the time pasta will be cooked perfect for a busy night!

Bring a large pot to boil and drop broccoli rabe for 5 minutes in boiling water and then drop in cold water to stop the cooking process and keep and color vibrant green. Next cook pasta according to a package directions.

Meanwhile heat some olive oil in a saute pan. Slice 3-4 clove of fresh garlic into thin chips and drop in the oil. Make sure oil is not very hot, otherwise it will burn the garlic instantly and you will have to start from scratch again.


Add broccoli rabe to the garlic and olive oil in the pan off the heat and toss it all together.

When ready to serve take one big serving plate add pasta with broccoli rabe with garlic to it and grated Parmesan cheese on top.

I served it with a simple garden salad. It was delicious!

Mushroom Julienne casserole

When I first researched different variations of this recipe I was very surprised to find out that's it is considered a Russian dish. For some reason I always thought of it to be of a French origin. The word Julienne is a term used to described certain way of cutting vegetables, however I think the idea was just to cut mushrooms in small pieces. Original recipe calls for wild mushroom, since it is not widely available at all times I used baby Bella (small Portabello) mushroom that has a lot of flavor to offer. It also had bechamel sauce, which I chose to omit and make it lighter and faster.

Take 2 boxes of small mushrooms and cut in a small thin slices. Do NOT wash it, just clean with a wet bounty sheet. Since mushrooms are like sponges it will absorb and retain all the water. Start your saute pan with olive oil on a high heat. Once oil is hot saute mushrooms till brown for about 10 minutes.

Next add one tbsp of organic ketchup and 4 tbsp spoons of organic sour cream. Add salt and pepper and mix it all together, lower the heat and simmer on lower for 15 minutes till mushrooms are soft and creamy.

When ready to finish this dish transfer mushroom mixture to an oven proof casserole dish and top with one cup of grated Gruyere cheese. Place it under the broiler for about 10 minutes till cheese is melted and slightly browned. Remove from the oven and let stand for 10 minutes before serving. This dish makes an excellent hot vegetarian appetiser course.

Enjoy and Happy Eating!

Escarole, Chicken sausage and Bean Soup

This is an Italian classic soup with my own variation. I like to make it with either turkey or chicken sausages.It is the best way to make it fast and have it tastes like it has been cooking for a few hours. I buy homemade chicken sausage in the Italian specialty store.

Start by preheating large pot with a little drizzle of olive oil. Cut sausages in small bite size pieces and drop it in the pan and leave it to brown for a few minutes. Once it is browned all around about 5-6 minutes add one big chopped onion and one tea spoon of garlic paste or few garlic cloves. Sweat it all together till onion becomes translucent.

Cut 2 rustic potatoes in small pieces and add to it. Next add one box of organic chicken stock and same amount of water and bring to a boil. Add salt and pepper.

Once it is boiling drop one cup of a small size pasta and stir. In the original recipe white cannelloni beans are used, however I use a can of organic pinto beans. I like the color of it in the soup. Rinse it under cold water few times till water is clear and add to the soup.

Next tear one head of escarole leaves drop it in and simmer for 15 minutes. Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. It is high in folic acid, fiber, and vitamins A and K.

All ready in 30 minutes or so and as we any soup it is better once it seats for a while.

When serving it I like to add a small spoon of organic sour cream and toasted garlic croutons. Many layers of flavour the whole meal in one bowl, delicious. Enjoy!

Chanterelle Mushrooms with Onions and Potatoes

Chanterelle mushrooms are pleasantly aromatic fleshy wild mushroom shines like an exotic golden flower when seen from a distance. Mushrooms are orange or yellow, meaty and funnel-shaped. It is considered an excellent food mushroom. Up to 6.7% of their tissues is vitamin С; They are golden looking, golden tasting, and golden priced for up to $30.00 per pound.

Considered to be a delicacy by many cultures it is a treat to get at any time.

I make a classic recipe pan fry it with onions and russet potatoes. To clean this mushroom is like any others never wash it under the water directly. Mushrooms are like sponges they absorb all the water and retain it for a long time. Therefore if you attempt to fry washed mushroom you will end it up steaming it. Take a bounty sheet wash it and squeeze the water out of it. It will be wet, now wipe mushrooms with it just removing dirt particles. Once all cleaned slice it in pieces and start pan frying in olive oil. Once it is browned add one chopped onion to is and saute it together.

Meanwhile slice 5-6 russet potatoes. Once mushrooms and onions are almost ready move it to the side of the pan and fry potatoes till done for about 15 minutes. Keep stirring to prevent from sticking. Once potatoes are ready mix it together with mushrooms and onions. Enjoy!

California Veggie Burger (product review)

I heard a lot of people love this burger and decided to try it for myself as I'm always looking for fast cooking new items. This can't possibly be any faster!

Cooks for under 11 minutes and delivers unbelievably good flavor of a veggie burger on a ban! I cooked it under the broiler and also toasted my ban there.

Then made a simple garden salad to go with it. You can also spruce it up with mustard or mayo, I didn't' since my salad had organic ranch dressing in it. Delicious!

Zucchini Cakes - Latkes

Practically every culture has some form of it. Latkes are traditionally made with graded potatoes and are meant to be eaten hot. I was looking for an alternative to take along on the road for my son that's taste good cold. I like zucchinis and decided to try ecxact same recipe using it-I love the result and it became our all favorite now.

Take 6-7 small zucchinis and grade it on a large side of the box grader in a big bowl. DO NOT SQUEEZE the liquid out. Add 3 organic eggs, and 3 table spoons of regular flour, salt and mix it well. Let stand for 15 minutes allowing mixture to come together and settle. It will look a little watery.

Take a large saute pan and preheat it on high. Add 2 table spoons of olive oil and once it is hot start putting cakes out using big table spoon. Shallow fry it on each side till dark crust forms for a few minutes and then flip and fry on the other side for additional minutes or so.

Let it cool and serve with a dollop of organic sour cream. Enjoy!

Moussaka

This is a classic Greek dish that became very popular in the last ten years in the US. Like with many dishes that are authentic, but were adopted in other countries there are many different variations on it. Some include the use of eggplant exclusively, other also include potatoes. It is usually made with bechamel sauce, but I had it once with Greek style yogurt instead and loved it!

To start slice eggplants leingwise in half of an inch pieces and pan fly for a few minutes in olive oil set aside. Then pill and cut 3 large potatoes in the same manner as eggplants and pan fry it next.

Start meat mixture by chopping leeks and starting it in the pan with olive oil, let it sweat not brown. Next add ground beef or like in a traditional recipe lamb and let it brown with leeks. After it is not longer pink add chopped garlic, oregano and chopped carrots and one can of chopped organic tomatoes, salt and pepper. I also add one table spoon of spice combination that includes clove, cinnamon, ginger and fennel seeds. Let it all cook together and reduce around 30 minutes. This dish can be made in advance up to this point and assembled later.

When you are ready to assemble preheat your oven to 400 degrees. Take oven prof casserole dish and spray it with non stick spray and start layering eggplants to cover the bottom of the pan completely.

Next layer it with half of the meat mixture spread evenly covering the eggplant layer.

Then do another layer of eggplant, then meat and potatoes to top it off.

Mix one container 16 ones of Greek style strained yogurt with 2 organic eggs and salt and pepper. Mix it well till everything is incorporated and pour it over the layers. Top it with one cup of your favourite grated cheese and bake it off.

Once it is out of the oven let it stand for 10 minutes before serving.

Buckwheat as a side dish

Buckwheat is an ingredient that is widely used in Europe and not so much here. It has many nutritional benefits and is a good and fast alternative to your rice sides to endless dishes.

While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein gluten's. It also has been shown in some studies to control blood sugar levels. Buckwheat and other whole grains are also a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion. Super food that is made in minutes!!!

The way I cook this grain is the same as you do with rice. One part of grain to two parts of liquid. I start by sauteing 3 small chopped carrots in olive oil. Then I add 3 cups of buckwheat and saute it with grains till all coated. Next I add 6 cups of organic chicken stock and let simmer on low for about 10-15 minutes. Once all liquid is evaporated fluff it with the fork and serve. Enjoy!

Ricotta Cake with Sour Cherries and Raisins

This is my new favorite item to have for breakfast, both of my kids love it too!

I make this cake with many different variations. Ricotta is a fresh cheese (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, and contains around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese, though considerably lighter. Like many fresh cheeses, it is highly perishable.

I buy it from an Italian specialty store. It comes in big 1-3 lb containers. For this recipe you will need 2 lb of ricotta cheese, 2 organic eggs, 2 table spoons of white flour and 2 cups of sour cherries and raisins. The last ingredients can be substituted with you favorite items.

I place everything except for dry berries in the food processor and pulse till mixed all together for a few minutes. Place dry berries in a cup and pour hot water over it and let dehydrate for 5-10 minutes, then drain and add to the mixture.

Take oven prof casserole dish spay it with olive oil spray all around to prevent from sticking and pour in the mixture. Place it in the preheated 400 degrees oven and bake it for one hour.

I like the top to be crusty and place it under the broilerr for 5 more minutes. Let cool and enjoy with your favorite coffee or tea.

Pomegranate Glazed Roasted Chiken

Many times I get asked if I cook all the time, or if I cook every day? I think perception that many of my friends have is that I make these elaborate meals daily and serve it to my family while we all dressed in a formal attire:)))))
The trick is planning it in advance, buying fresh ingredients to maximize the flavor and come up with dishes that you can cook simultaneously. I cook most days, but its not very complicated and many times just takes a few minutes to prepare and the rest of the work is done by the oven!

Today is a simple diner night, which means minimal effort for maximum flavor as always. I bought this wonderful item at Trader Joe's called pomegranate glaze and tried in on a few different ingredients. I really like the crust if forms in the oven and use it for both marinating and glazing. I bought whole organic chicken cut up in pieces. (save time it is all cut up for you in a best way) Wash it thoroughly and pat dry.


Place in in oven prof casserole dish sprinkle with salt and pepper and glaze if with pomegranate glaze generously.




If you have extra time before diner let it stand for at least half an hour if not place it in 400 degrees oven and roast for one hour and a half. Check periodically to make sure it doesn't burn on all sides. Half way through roasting glaze it again.

Enjoy and Happy Eating!

Garden Salad

Whenever I make diner, I always make sure to have a fresh salad of any kind. If I'm along I have it for diner!Today I made fresh garden salad. Chop a few wine riped tomatoes, Mediterranean cucumbers, one bell pepper and one bunch of fresh green scallions. Mix it together with Organic Ranch dressing for a perfect accompaniment for your main course.

The photo doesn't do it's justice-it is way more beautiful in person, ENJOY!

Mashes Potatoes with Celery Root and Dill

Who doesn't love mashed potatoes? We are here certainly big fans of it! I make different variations of it to keep it interesting.

Today I made it with Celeriac-celery root. It is grown as a root vegetable rather then for its stems and leaves. It has a tough, furrowed, outer surface which I cut off by placing it on the cutting board and removing it around with the knife rather then using a vegetable piler.

Place piled potatoes and celery root in a large pot with cold water and boil till soft. I used one 5lb. bag of potatoes and 2 celery roots for this dish. Once vegetables are soft drain the water and return back to the pot for steam drying. Add one cup of hot milk, half stick of unsalted butter, salt and freshly grounded black pepper and mash it all together. For the best airy mash used potato ricer. Once desired consistency is achieved, add one bunch of chopped dill and serve!

Today I used it as a side to Veal Osso Bucco. Enjoy and Happy Eating!

Veal Osso Bucco

Italian winter season classic. These veal shanks produce the best stew result simmering on a low flame. Cooking time for this dish is 2 hour, but active prep take less then 30 minutes, then it simmers.

I make this dish in a dutch oven, I think it's the best from there. I take few veal shanks coat it with flour, salt and pepper and start searing with olive oil on all sides till crust forms for a few minutes. Then remove and place it aside.

Chop onions, celery and carrots and drop in the pan. Let it sweat for a few minutes till translucent then add one table spoon of Italian garlic paste and one table spoon of tomato paste. Today I also added a few sprigs of thyme.

Stir around and cook it all together for 10 minutes. Next add two cups of organic chicken stock, bring to boil and return veal shanks to it. Cook if for 1 1/2 hour under the lid checking every 20 minutes to make sure you have enough liquid to cover shanks, add more chicken stock if needed.

When ready to serve carefully remove shanks from the pan as they should be falling off the bone and serve it with your favorite side for it. Traditionally it is served with risotto Milanese, but I'm serving it with mashed potatoes and celery root puree.

Enjoy and Happy Eating!

Risotto-Mystery solved!

I thinks practically every one LOVES this creamy goodness on a plate. I was always a big fan of it as well. In years for me it evolved a lot from being the most desired dish at the Italian restaurants to be coming our household staples. The variety of it are just endless (like with many pasta dishes).

My personal discovery of cooking risotto started in our cooking classes in college. One day we had Michael Lomonaco who was at the time an executive chef of the "Windows of the world" gave a presentation to all students of how to make a perfect risotto in minutes. He put his own spin on it and cooked it with red wine. Back then he solved this "mystery" for me inspiring me to cook it for many years to come and I share it with you now hoping you will love it as much.

To cook a perfect risotto you have to start with ABORIO rice grains. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties.

In a separate pot bring organic chicken stock to simmer (1 box) .

I made it with shrimp. I took one pound of wild gulf shrimp piled and removed back vein. Sauteed it in butter for a few minutes on each side, just till it turned pink, then removed from heat.

Start by sauteing one big onion with olive oil. Add two cups of aborio rice sauteed it for a few minutes to make sure everything is covered. Then add a cup of your best red wine. (Big NO to this cooking wines from the store!) When it has evaporated, the heat is raised to medium high and very hot organic chicken stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. Tasting helps to indicate when the risotto is ready, a total time of about 17 minutes from when the wine evaporated.

At that point I take it off the heat add shrimp and finely grated Parmigianno- Reggiano cheese. Then stir vigorously to make the texture as creamy and smooth as possible. In the traditional Italian cooking cheese of course is a big NO when seafood is present in the dish, however I love it together the therefore I add it to this dish.

Serve it on a big diner plate, it should have a little runny creamy consistency. It is best to enjoy at once, as it shouldn't be reheated.

Enjoy and Happy Eating!

Freshly baked Croissant (product review)

Fresh flaky croissant- what can be better for a Sunday morning breakfast?

It is a buttery flaky bread, named for its distinctive crescent shape. Croissants are made of a leavened variant of puff pastry by layering yeast dough with butter and rolling and folding a few times in succession, then rolling.

I have a way for you to have minimal effort, but maximum flavor!

Trader Joe's sells this produc in it's frozen section. Premade frozen ready to bake croissant. Spray your baking tray with non stick spray. Just take them out from the box and place it on the baking sheet a night before and let it proof (raise) overnight. You will be astonished how much they will grow, make sure to spread it around!!! Then just bake it off at 350Degree for 15-20 minutes.