Italian Fish
olive oil
garlic
onions
stir fry a minute or two add fish
turn after a few min. and add yellow and red peppers
saute a few min till fish flakes.
add cajun spice seasoning, provencial herb or italian herb mix
dash of balsamic vinegar
Olives
turn off burner and add parsley/cilantro and celery chopped up finely for garnish
serve with fried potatoes
cut up potatoes and boil till water is evaporated add garlic and olive oil fry till golden.
serve with fish stew or mix in if desired.
pasta sauce
Ingredients:
1/4 cup olive oil
1/2 cup chopped fresh herbs (any combination, basil oregano thyme are my favorites)
2 cloves pounded garlic
one or two cans of chopped italian tomatoes
1 T. sugar or to taste
salt, pepper, cajun spice, crushed red pepper and parmesean cheese to taste
Directions:
stir fry galic and olive oil lightly, toss in your herbs and stir once to coat. Let sizzle a few seconds. throw in your tomatoes, stir, add spices and turn off heat when heated through. Toss with cooked pasta adding sauce to the pasta a little at a time. I do individual servings some throwing in extra red pepper and some with parmesean cheese.
Basil puree
Description:
You make the Puree and then freeze in 2T. amounts in freezer containers or bags. When you get ready to make pesto, or stir fry spagetti noodles or anything else you want to flavor with basil.
Ingredients:
1 cup of fresh basil or combination of basil and oregano or basil and thyme (especially good)
1/4 cup olive oil or more to taste.
1/4 t. salt
1 clove garlic
Directions:
Whirl ingredients in food processor and freeze.
For Spagetti noodles: Take cooked noodles, drained well. Put 1T. olive oil in pan and heat throw in the basil and garlic puree. toss the noodles until coated. turn off heat. sprinke with parmesean cheese (fresh grated) add fresh ground black pepper and red crushed pepper if desired. For a nice twist add cajun spice to the dish! For using with bread. Thaw the mixture and add chopped tomatoes. For making pesto thaw the basil mixture adding chopped almonds or pine nuts and some sun dried tomatoes in the food processor. Use for pizza, pasta or bread Wonderful and fresh!
Ingredients:
1/4 cup olive oil
1/2 cup chopped fresh herbs (any combination, basil oregano thyme are my favorites)
2 cloves pounded garlic
one or two cans of chopped italian tomatoes
1 T. sugar or to taste
salt, pepper, cajun spice, crushed red pepper and parmesean cheese to taste
Directions:
stir fry galic and olive oil lightly, toss in your herbs and stir once to coat. Let sizzle a few seconds. throw in your tomatoes, stir, add spices and turn off heat when heated through. Toss with cooked pasta adding sauce to the pasta a little at a time. I do individual servings some throwing in extra red pepper and some with parmesean cheese.
Basil puree
Description:
You make the Puree and then freeze in 2T. amounts in freezer containers or bags. When you get ready to make pesto, or stir fry spagetti noodles or anything else you want to flavor with basil.
Ingredients:
1 cup of fresh basil or combination of basil and oregano or basil and thyme (especially good)
1/4 cup olive oil or more to taste.
1/4 t. salt
1 clove garlic
Directions:
Whirl ingredients in food processor and freeze.
For Spagetti noodles: Take cooked noodles, drained well. Put 1T. olive oil in pan and heat throw in the basil and garlic puree. toss the noodles until coated. turn off heat. sprinke with parmesean cheese (fresh grated) add fresh ground black pepper and red crushed pepper if desired. For a nice twist add cajun spice to the dish! For using with bread. Thaw the mixture and add chopped tomatoes. For making pesto thaw the basil mixture adding chopped almonds or pine nuts and some sun dried tomatoes in the food processor. Use for pizza, pasta or bread Wonderful and fresh!
Tomato & Yellow Pepper Pita Pizza
Fresh mozzarella melts beautifully. It’s one of the secrets to great pizza.
1 pita (6 1/2-inch diameter)
1/3 cup prepared marinara sauce
1/3 cup diced (1/4 inch) fresh mozzarella cheese (about 2 ounces)
1 small ripe tomato, thinly sliced, slices halved
2 to 3 tablespoons thinly slivered red onion
1/2 yellow bell pepper, cut into 1/4-inch dice
4 imported black olives
1 tablespoon finely slivered fresh basil leaves
1 tablespoon extra-virgin olive oil
Freshly ground black pepper, to taste
1. Preheat the oven to 450°F.
2. Place the pita on a baking sheet. Spread the sauce to within 1/2 inch of the edge. Sprinkle with mozzarella. Arrange the tomato slices, onions, peppers and olives decoratively over the cheese. Sprinkle with the basil, drizzle with olive oil and season with pepper.
3. Bake until the cheese is melted and the vegetables are tender, about 10 minutes. Remove to a serving plate. Serve whole, or cut into pieces. Serves 2 as an appetizer or 1 as an entree.
Linguine alla Caprese
This quickly tossed, fresh tomato sauce can be made ahead and left at room temperature. Just before serving, cook the pasta, then toss it with the sauce.
4 large ripe tomatoes, cut into 1/2-inch dice
1/2 cup fresh basil leaves, slivered
1/4 cup fresh mint leaves, coarsely chopped
7 ounces ripe Brie (rind removed), torn into coarse pieces; or mozzarella, cubed
2 teaspoons finely minced garlic
Freshly ground black pepper, to taste
1/3 cup plus 1 tablespoon extra-virgin olive oil
12 ounces linguine or spaghettini
Salt, to taste
2 scallions (3 inches of green left on), thinly sliced, for garnish
1. Combine the tomatoes, basil, mint, Brie, garlic, pepper and 1/3 cup of oil in a large serving bowl.
2. Bring a large pot of salted water to a boil. Add the remaining tablespoon of olive oil. Add the pasta and cook until al dente (just tender), about 11 minutes.
3. Drain well, add the pasta to the tomato sauce and toss well; season with salt. Serve immediately. Garnish with the scallions.
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