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Tag Archives: Italian cooking

STRACIATELLA SOUP ” ANGIE STYLE”

Straciatella soup, has to be one of the most delicious and soothing soups!  Here’s just one idea on turning it into a meal!

I always use My Own Stock from scratch.

 

STRACIATELLA SOUP

INGREDIENTS

3 cups Chicken Broth

1 Chicken Breast  (raw and cut into small pieces OR use the chicken from the stock if you just made it)

1 Large cage free Organic Egg

Shredded Cheese, or Parmesan

1 Tbsp Oat Bran

1 Large Handful of  Organic Arugula, or Spinach

Red Chillies for heat

METHOD

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In a saucepan, bring stock to boil.  Add either the chicken from the stock, if you just made it or take a chicken breast, cut it into small pieces and add to stock, turn heat to med.   This, will be extra tasty!  Take care not to overcook because it will become rubbery!  A few minuets should do it.

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In a measuring cup, add egg and beat.  Add Oat Bran and mix. Pour into soft boiling broth.

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Stirring constantly and quickly till the egg has coagulated and looks like cheese!

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Add the Arugula or Spinach and Chillies and stir in.

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Ready to plate!

Add Shredded Cheese or Parmesan

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And Eat!!!

Enjoy!

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ITALIEN STYLE HAM AND CHEESE OMLETTE / FRITTATA

IMG_2580There are no rules or regulations in making a Frittata, only your imagination!

The traditional one, I grew up watching my Mother make, was, Potato and Onion! yummm! that was good!  She would cut up the potato into really small chunks and pan fry in a bit of olive oil, untill  golden brown on all sides.  She would then add chopped onion, sweat them out and add the eggs.  The exciting part was when she would grab a plate, put it upside down on top of the frying pan and attempt to flip it over!  And flip it over she did, to my wild surprise, lol!  How amazing, to watch, over and over again, each time as amazing as the first!  When it was ready, she slid it on to a pretty plate and sprinkled it with Parmesan Cheese and on to the table it went!

Breakfast, lunch or dinner, you choose.

FRITTATA WITH PROSCIUTTO AND GOAT CHEESE

4 free roaming chicken Eggs

1 handful, Soft goat cheese, crumbled

3 slices Prosciutto, chopped

1/2 medium Onion, chopped

1 handful of Organic Spinach

Hot Chili Flakes

Sea Salt

Olive Oil for frying

METHOD

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Add Eggs to a bowl and beat with a fork

Add ingredients, leaving Spinach for last

Mix well

 

 

 

 

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Add Olive Oil to pan and heat to med

Watch temp and make sure the oil does not get too hot and smoke!

 

 

 

 

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Add the mixture and reduce heat to med low

With a spatula, make holes within the mixture so the liquid firms up and coagulates

This shouldn’t take long, you do not want to cook the bottom to the point of being rubbery

 

 

IMG_2584***Please make sure there is no liquid left but some slimy stuff on top!!!***

If you don’t feel confident, please turn your oven to Broil and finish off on the top rack for a couple of min!!!

This is the fun part!  Slide a plate, big enough to cover the pan, on top

 

 

IMG_2585You may want to wear long sleeves the first time, just in case!

Put your hand firmly on top, (move over to the counter or sink) and 1, 2, 3, FLIP!

This needs to be a gentle but quick motion! Don’t stop half way!

 

 

 

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Ta Da!!!

 

 

 

 

 

 

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Slide the Frittata off the plate back into the pan, and  heat until the bottom firms up, couple of min.

 

 

 

 

 

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Serves 2 to 4

Great with some toasted gluten free bread with chopped tomatoes, garlic and olive oil!

Enjoy!

QUINOA WITH BAKED SPAGETTI SQUASH AND TOMATO SAUCE

This recipe is so easy and super delicious. Great for when you’re having a craving for something smothered in tomato sauce! I came up with this when I was making my Quinoa Lasagna. I had some left over ingredients so I just threw this together and enjoyed every last mouthful! Hope you do to!

INGREDIENTS

Cooked Quinoa

Baked Spagetti Squash

Tomato Sauce

Parmesan Cheese, optional

Chopped Parsley

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Viola! Delish!

ENJOY!

PROSCUITO WRAPPED “SHRIMP AND CHEESE” STUFFED CHICKEN

Chicken breasts are not one of my husbands favourites because they tend to be dry.   So when I make them, I try to be creative and figure out how to keep them moist so he’ll eat them.  I like the idea of stuffing them and have gotten some great ideas when I’ve been out for dinner!  This is something I created on the spur of the moment, looking for something quick and easy for dinner.  Seriously, didn’t take me long, you just have to cut, stuff,  wrap and bathe in white wine or chicken broth if you don’t cook with wine.  Makes a great looking celebratory dish, perfect for this time of year because of the colors!

INGREDIENTS

Chicken Breasts, fresh not frozen

Cooked Shrimp

Mild Cheese, Mozzarella, Gouda, Goat?

Prosciutto

Parsley, chopped

Garlic, freshly chopped or powder

Dry White Wine or Chicken Stock

Cocktail Tomatoes

Basil

Toothpicks

METHOD

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Slice Chicken Breast lengthwise (butterfly) and open up

Season inside with Garlic

Add chopped Parsley to one half

Add Cheese and Shrimp

Fold over and secure with a toothpick

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Wrap in Prosciutto, about 2 slices

On med heat, brown both sides

Add about 1/2 to 1 cup White Wine or Chicken Stock and bring to boilIMG_1779

Cover with a lid, turn heat to med low and cook for about 4-5 min

Turn over, cover and cook till you see the cheese oozing out, about 4 min

The liquid will have reduced and you can see the cheese oozing out

Please, do not over-cook!  If you’re not sure, just put the lid back on for a few min

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Add quartered Tomatoes and chopped Basil take off the heat and let them rest for a couple of min

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Plate , drizzle some of the sauce over top and serve!

The saltiness of the Prosciutto is all the salt you need!  The Chicken is moist and tender and the Shrimp inside mixed with the Parsley and the Cheese is mouth-watering!

It’s like biting into a perfectly wrapped present!

Enjoy!

MY MOTHER’S CHICKEN SOUP

One of my fondest memories growing up, was when my Mother would make Chicken Soup.  It was a real ritual which took almost the whole day from start to finish!  I even watched my Mother pluck the feathers off a fresh chicken.  That was a process in itself!  I, myself like to go the grocery store or butcher for mine, Hehe!

The smell of the soup cooking is enough to make you salivate and if you’re not feeling well, I swear it will make you well, just breathing it in!

INGREDIENTS

1 Organic Chicken

2 med Soup Bones

2 med Onions

4 large Organic Carrots

4 stalks Organic Celery

2 med  Organic Red Potatoes

4 large Garlic Cloves

1 bunch Italian Parsley

Water

Strained Tomatoes

Sea Salt

METHOD

Put the Chicken and Bones in a large stock pot and  add enough water to come to about 3 inches from the top.

Bring to boil and skim off the foam that forms at the top.   Add the vegetables and stir.

Pour in enough Tomato to color the water a  rich orange color.

Add Parsley and bring to boil.  Cover and reduce heat to low and cook for at least 3 hours.

This is what it should look like while its cooking.

Let it cool down completely, and start fishing out the chicken and vegetables.

Strain the stock through a sieve and discard the remainder after it has drained of all the liquid.

You are left with clear stock that you can bottle and freeze

and stock and chicken and vegetables for a fabulous dinner as well!

You can add cooked Pasta or Quinoa or beaten egg for Stracciatella soup and garnish with fresh parsley and Parmesan Cheese!

Buon Appetito!

STUFFED PEPPERS & BABY EGGPLANT 2 WAYS

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