Tag Archives: pasta

Shells and Tomato Sauce with Black Olives

19 Nov

In a hurry for something good to eat.  All you need is some pasta and tomato sauce and you can whip this dish up in no time flat!

Shells and Tomato Sauce

Cook your pasta according to package directions
Top with hot tomato sauce, sliced black olives and freshly grated parmesan cheese.
Serve with Red Wine

See how simple that was!

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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!

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

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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

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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

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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.

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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.

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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

Vegetarian Stroganoff made with Seitan

13 Mar

Here is my version for Vegetarian Stroganoff that I came up with  after seeing a picture of  Beef  Stroganoff  in a magazine.  I replaced the beef with Seitan because it has a meaty texture that can mimick beef and  I added broccoli and carrots to make it more healthy.  You can find Seitan and the Vegetarian Gravy at Whole Food’s Market and  most  Food Stores.  Trader Joe’s sells Beefless Strips which can also be used in this dish.  You can also find Vegetarian Gravy  at  your local supermarket, look  for mushroom gravy in a can, read the ingredients to make sure no animal products are used.  If you can’t find the gravy you can always make your own. I will post a recipe real soon.

  • One package of Seitan
  • 1 cup of broccoli
  • 1/2 cup chopped carrots
  • 1/2 cup diced onions
  • packaged vegetarian gravy
  • Noodles
  • Oil to stir fry
Ingredients

Ingredients

Cook Noodles according to package directions

Stir Fry Seitan in lightly oiled large  pan with onions, broccoli and carrots

prepare gravy according to package directions

Drain and rinse noodles

Add noodles to Seitan Mixture and mix.

Add gravy to noodles

Enjoy!

Refrigerate leftovers.

Vegetarin Stroganoff

Photo by: Susan T’s Kitchen

Crock Pot Vegetarian Chi Chi Bean Soup

18 Feb

Craving some soup?  Try my Hearty Chi Chi Bean Soup. Some folks call them Garbanzo Beans and I call em Chi Chi Beans!  This soup is full of fiber and protein and did I mention tasty good! Even the kids will love it! This soup is comfort food for the soul during flu season and cold weather. Try some with my home-made bread recipe and a glass of red wine! Enjoy!

Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

What you will need:
64 oz vegetable broth (two 32 oz cartons or 4 cans vegetable broth)
Have two extra cans or one extra cartoon to add later if needed.
1 can Garbonzo Beans drained and rinsed
1 cup chopped onion
2 garlic cloves chopped
4 carrots peeled and sliced
1 cup of Ditalini ( small Italian soup pasta)
1/2 block of superfirm tofu drained, rinsed and patted dry. 
Cut into small squares. This is what I call  ” mock chicken ”
1/4 tsp chopped fresh parsley or dried
1/4 tsp chopped fresh oregano or dried
pepper to taste

Photo By: Susan T's Kitchen

Photo By: Susan T’s Kitchen

In  Crock pot
Add the vegetable broth
onion
garlic
Carrots
tofu
parsley
oregano
pepper

Turn on High and simmer for about 1-2 hours, stir occasionally and add more broth if needed.Lower heat to Medium
Add pasta and cook until tender. Again if needed add more broth.

Any leftovers can be refrigerated or frozen.
Bread recipe: https://susantskitchen.wordpress.com/2013/02/05/susans-basic-bread-recipe/

Pasta With Black Olives, Garlic and Olive Oil

1 Sep

Here is another great pasta dish that was passed on to  me by my loving mother, Julia. This dish is infused with garlic, fresh basil , olive oil and mixed with black olives than topped with fresh parmesan cheese, salt and pepper to taste.   Have a Tomato salad on the side and you have a light and refreshing summer dish.

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Pasta with black olives
Photo by Susan T’s Kitchen

  • 1 Box of pasta
  • 1 can of black olives chopped
  • 3 garlic cloves chopped
  • olive oil
  • fresh or dried basil
  • black pepper salt to taste
  • freshly grated parmesan cheese
  • Cook pasta according to package directions
  • drain and rinse pasta
  • In large pan add chopped garlic and oil heat to medium add the pasta and stir fry
  • Stir in chopped black olives and basel
  • Sprinkle salt and black pepper to taste
  • Top with grated parmesan

Enjoy!

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