Tag Archives: Italian

Italian Anise Cookies

10 Dec

 

 

I love making  these cake-like Italian cookies with Anise during the holidays.  They bring back fond memories of baking in the kitchen with my mother when I was a little girl.  These cookies taste good frosted or plain and what’s even better is dipping them in coffee!  Enjoy!

 

Susan T's Kitchen

Susan T’s Kitchen

 

Ingredients For The Cookies

  • 1/2 cup butter or margarine softened
  • 1/2 cup of sugar ( I like sugar in the raw)
  • 3/4 cup applesauce or 3 large eggs (if you want no eggs in your cookies use 1/4 cup applesauce per egg)
  • 2 teaspoons anise extract
  • 2 1/2 cups all-purpose unbleached flour
  • 1 tablespoon baking powder
  • 2-3 tablespoons of non-dairy milk (rice dream, almond dream, soy milk) or you can use regular milk

 Ingredients For The Icing

  • 2 cups confectioners’ sugar
  • 3 tablespoons non dairy milk or regular milk
  • 1/8 teaspoon anise extract

Directions For Cookies

  1. Pre-heat  oven to 350.  Line a cookie sheet with parchment paper.
  2. In a mixer cream the butter and sugar until light and fluffy.
  3. Add the applesauce 1/4 cup at a time, or the eggs  one at a time, mixing after each and last add the anise extract.
  4. In a separate bowl mix flour and baking powder.
  5. Add 1/3  at a time of the dry ingredients to the butter sugar mixture.
  6. Mix and then add 1 tablespoon of milk.
  7. Add another 1/3  of the dry ingredients and 1 tablespoon of milk – mix.
  8. Add the remaining dry mixture and milk , mix until the dough is soft like drop cookie dough.
  9. If needed add more flour.
  10. Use a cookie scooper to make simple round drop cookies. Or a spoon.
  11.  Bake the cookies for 10-12 minutes, do not allow to brown, so the insides will be soft and cake like.
  12. Use a toothpick to check.
  13. Remove and allow to cool.

Directions For The Icing   

  1. Mix sugar, milk beverage and Anise extract to make a sugar glaze.
  2. When cookie is cool enough spread the icing on top.
  3. Allow the icing to harden on the cookies and then store in air-tight containers or freeze.
  4. Hint…they taste good frozen!

 

I love dipping these cookies in coffee!

Italian Anise Cookies

 

 

 

 

Polenta Toad In The Hole With Vegetarian Sausage

8 Oct

I was raised Italian American and one of my favorite dishes besides pasta, lasagna, and pizza is Polenta!  Here is one of my favorite Polenta Dishes called Toad In The Hole made with eggs and vegetarian sausage.  This is a great meal for breakfast or anytime!

Questa sera faccio una polenta, vi aspetto tutti.
Tonight I’m cooking polenta, I’ll be waiting for you.
 

 

Toad In The Hole

 

Italian Polenta

  • 4 cups of vegetable broth
  • 1 cup stone ground yellow cornmeal
  • 3 tablespoons unsalted butter
  1. Over medium heat, bring 2 and 1/2 cups of broth to a boil in a large saucepan.
  2.  In a small bowl whisk the cornmeal into remaining 1 and 1/2 cups of broth.
  3. Whisk the cornmeal mixture into the saucepan and return to  a boil, whisking constantly.
  4. Whisk in the butter
  5. Reduce the heat to low – simmer and whisk often
  6. Continue until polenta is thick and creamy.
  7. Use a damp spoon or ladle to transfer polenta to a square baking dish.
  8. Let cool until firm.

Toad In The Hole

  1. Cook veggie sausage in a non stick skillet with a drizzle of olive oil
  2. Remove from heat set aside
  3. Cut Cold Polenta into 3 inch squares, then cut 3  inch circles out of the center using a glass
  4. Add drizzle olive oil to the pan and set on medium heat, fry the squares and circles until golden on the bottom.
  5. Flip and crack an egg into each hole, cover and cook until the whites are set, serve with veggie sausage.

 

 buon appetito

Susan

Garlic Orzo With Olive Oil

9 Nov

Orzo, is a small Italian pasta which is shaped like a grain of barley or rice.  This Orzo dish is prepared using  garlic, olive oil and herbs with a hint of lemon. Easy to make and so delicious. Serve with a salad and a glass of red wine!
Orzo

2 cups of cooked Orzo

3 tbsp. olive oil

3-4 cloves of garlic chopped

1 tsp cumin powder

2 tsp dried Italian herbs

2 sprigs fresh parsley leaves 1 chopped 1 for garnish

1 tsp lemon juice

pepper to taste

In a non stick pan add 2 tbsp. olive oil,  on medium heat sauté the garlic until slightly golden and then lower the heat.

Add the remaining olive oil and cumin, mix lightly.

Add the cooked Orzo, return the heat to medium and sauté mixing well. Add the Italian herbs, lemon juice, chopped parsley and pepper to taste. sauté for a few more minutes mixing lightly. Turn the heat off and remove the pan from the burner and allow flavors to settle for a few minutes.  Mix lightly once more, add more olive oil if needed, garnish and serve.

Enjoy!

Veggie Meatballs with Onions and Peppers

10 Oct

Another wonderful Italian dish I enjoyed eating in Julia’s Kitchen, meatballs with onions and green peppers!  My dish is a bit different compared to my mother’s  because I replaced the meatballs with a vegetarian version. Thanks to the wonderful market of vegetarian replacements I am able to replicate this wonderful dish!  Of course I could make the veggie meatballs from scratch but that will be another day!  So you ask where to find these veggie meatballs. You will find them at  Trader Joe’s, Whole Foods, and some of the other conventional markets. Hope you enjoy this dish as much as we do!

Slice one green pepper and remove the seeds (if you’re a gardener save the seeds to plant later or share)

Slice 1/2  medium onion and slice one large to medium pepper.

Green Peppers, Onions sliced.

Place all the above ingredients in a large fry pan with 2 tbsp. of olive oil.

Add  the veggie meat balls, depending on how many you want to eat.

Fry and toss with a spatula on low heat until the onions and green peppers are tender and veggie meatballs are hot and slightly browned.

You can quicken the process with the meatballs if they are frozen, by placing them in the microwave for about 50 seconds.

Chop a sprig of fresh parsley and sprinkle on  the veggie balls and the green peppers, give them a gentle toss once more.

No need for more seasonings the veggie balls are already seasoned and the onion and green pepper enhance the flavor.

Serve with you favorite pasta dish or on a roll.

Veggie Meatball Sandwich

Goes great with a glass of red wine!

Enjoy!

Marino’s Fried Onion and Green Pepper Sandwich

11 Sep

This sandwich is named after my dad! He loved to make Fried Onion and Green Pepper Sandwiches! When he made this sandwich the whole house would smell so good with the aroma of fried garlic and onions!   I have always enjoyed eating this sandwich which brings back fond memories of my mom and dad cooking in the kitchen.  The sandwich has a  hint of garlic and a little bit of heat with the sweet taste of green  peppers smothered in olive oil. It  goes well with a glass of red wine and can be served for lunch or dinner.

Fried Onion And Green Pepper Sandwich from Susan T's Kitchen

Fried Onion and Green Pepper Sandwich

Green, Red and Hot Peppers From Susan T's Garden

Green, Red and Hot Peppers From Susan T’s Garden

  • 1 Green or red pepper
  • 1 small onion sliced
  • 1 clove of garlic chopped
  • 1 small hot pepper whole
  • Olive oil
  • Italian Rolls

In a large fry pan cover the bottom with olive oil and bring the heat to medium.  Add  the whole hot pepper, the sliced onion, and the chopped garlic to the pan and fry until slightly brown.  Add more olive oil as needed.  Add the sliced green pepper and sauté a few minutes. Lower the heat and place the rolls on top of the onions and peppers to soften.   Remove the pan from heat and serve! If you are really into heat add the hot pepper to your sandwich or discard.  Goes great with a glass of red wine!  Buon Appetito!

Lasagna – Comforting Food

7 May

Lasagna is a tradition in our family. I grew up on my  Mother’s Home-made Lasagna which was always a treat. My mother learned how to make Lasagna from my Italian Grandmother and I learned from my mother. I was always in her kitchen helping out,and when  I think of my mother I make Lasagna, which is  my favorite comfort food. My mother was such  a great cook and I am my mother, after all!

Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

10 cups of Tomato Sauce http://wp.me/s2mJQm-1266

1 box of no boil lasagna noodles

4 cups of ricotta cheese

2 cups shredded mozzarella

1 cup freshly grated Parmesan

1 /2 cup fresh basil leaves

1/4 cup fine breadcrumbs

1/4 cup finely chopped onions

1/4 cup chopped fresh parsley

In large bowl mix ricotta, 1 cup shredded mozzarella, 1/4 cup bread crumbs, 1/4 cup onions, 1/4 cup parsley and 2 basil leaves chopped

029

Photo by: Susan T’s Kitchen

Preheat oven to 375

Spread 2 cups tomato sauce on the bottom of a 8 x 8 baking dish

(Don’t worry about using too much tomato sauce)

Place single layer of noodles side by side to cover the bottom

040

Photo by Susan T’s Kitchen

Add two spoonfuls of ricotta onto each noodle

Place a single layer of noodles on top of the ricotta

Spread 1 cup of tomato sauce on top of the noodles

042

Photo by: Susan T’s Kitchen

Repeat until you have finished 4 to 5 layers with the last layer noodles

Spread remaining tomato sauce and sprinkle with 1 cup mozzarella cheese, 1/4 cup parmesan and the Basil.

044

Photo by: Susan T’s Kitchen

Cover with foil and bake on middle rack in oven until noodles tender and bubbling.  approximately 30 to 45 minutes.

045

Photo by: Susan T’s Kitchen

Remove from oven and let cool 15-20 minutes.

Sprinkle with remaining parmesan cheese.

Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

Enjoy!

Leftovers can be refrigerated or frozen.2

Garlic Lemon Linquine with Italian Veggie Sausage

15 Apr

Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

  • 1 box of whole – grain Linguine
  • 5 cloves of garlic chopped
  • 1/2 lemon
  • Olive oil
  • pepper to taste  ( no salt needed, the lemon replaces the need for salt)
  • 2 or 3 vegetarian sausages sliced
  • Freshly grated parmesan cheese
  • In large pot of boiling water cook linguine according to package directions
  • Meanwhile in a large fry pan, saute garlic in 2 tbsp of olive oil add more if needed
  • Add sliced sausage cook until slightly brown
  • set pan aside
  • Drain pasta
  • Add Cooked linguine to the garlic and sausage mixture
  • Add 2 tbsp of oil and 2 tbsp of water, add more as needed
  • Squeeze lemon juice onto the pasta, add pepper to taste
  • Toss to coat the pasta
  • Sprinkle freshly grated parmesan cheese
%d bloggers like this: