Category: Italian

  • Zucchini-Kidney Soup with Tomatoes

    This has a wonderful blend of flavors, and it’s only 600 calories for the entire pot. It’s a filling lunch or a perfect dinner for two people on a diet. 3 T bacon bits 1 t bacon grease or butter 1 medium zucchini, grated 1 can diced tomatoes 1 can kidney beans 1 t basil…

  • Spinach-Lasagna Roll-Ups

    I am always wondering what to do with leftover lasagna noodles. This inspires me to make a half-recipe when I have a partial box in the cupboard. Another name for this is “Mock Manicotti.” 12 uncooked lasagna noodles 2 eggs 2-1/2 C ricotta cheese 10 oz shredded mozarella cheese 1/2 C grated parmesan cheese, plus…

  • Crockpot Lasagne

    I just discovered that it’s super-easy to make lasagne in a slow-cooker! I’ll have to rework this to come up with a vegetarian version. 1 lb ground beef 1 large onion, diced 29-oz can tomato sauce 6-oz can Italian-style tomato paste 1 C water 1 t salt 8-oz package oven-ready lasagne noodles 16-oz pkg grated…

  • Baked Lasagne

    I think this is my Mom’s original lasagne recipe from the 1970’s. I found it in brother Stevie’s recipe collection, typed onto 2 yellowed index cards. 1-1/2 lbs ground beef 2 t minced parsley 1-1/2 t salt 1 can tomato paste 1 lb lasagne noodles 1 lb cottage cheese 1/4 C parmesan cheese 1 small…

  • Multicolored pears (Italian: pere-multicolor)

    I found this beautiful photograph on Tastespotting.com, and clicked on the recipe. Alas! The recipe was in Italian! Luckily, I have a friend in Italy who’s an excellent translator. I sent it over the transom to Sveva Ricciardi, in Napoli, asking her, “How did they DO that?” Based on her reply, here’s the answer: The…

  • Nona’s Cheesecake

    This recipe comes from Barry’s great-grandmother via his cousin Sandy Langdon, of Traverse City, Michigan. “Cousin,” in this case, is kind of a simplified term — Sandy is both Barry’s first-cousin-once-removed and his second-cousin-once-removed. I’m impressed by the fact that we have a recipe from that generation, since I have only one recipe from one…

  • Basil Polenta Squares

    Polenta is all the rage these days. It’s fun to see what chi-chi restaurants do with it, considering that Southern “grits” have been around forever and never achieved such a level of sophistication. This is intended as a finger-food appetizer, but you could also cut the squares larger and serve them as a side dish,…

  • Minestrone

    This is my favorite “save my butt in an emergency” recipe. You can leave out some of the vegetables or substitute what you have on hand. I once even made it with canned carrots and canned mushrooms (it was not my boat, the cans were in the bilge, and we were in a desperate situation).…

  • Chicken Fingers Parmesan

    4 chicken breasts (about 1-1/3 lbs, boneless) 1/2 C bread crumbs 1/2 C parmesan, grated 1 t basil 1 T olive oil 1 14-1/2 oz can tomatoes, chopped 1 6-oz can tomato paste 1/3 C water 1/2 C shredded mozzarella Thaw the breasts and cut into strips. Combine the bread crumbs, parmesan, and basil in…

  • Pasta with Basil Cream Sauce

    Via January 1989 e-mail from Pat Bullen (she brought this to a Christmas lunch potluck at work, and we all demanded the recipe) This is a very easy, versatile recipe that can be expanded for a large party. This recipe is good with any pasta – I prefer to use fresh frozen cheese tortellini, but…