Orecchiette with Broccoli Rabe and Sun-Dried Tomatoes

One of my favorite 'comfort food' pasta is Orecchiette, with (Rappini)=Broccoli Rabe. Most recipes call for ground sausage added to it, and/or pancetta; but my favorite addition for color, and flavor is sun-dried tomatoes packed in olive oil, and slivered. Not chopped, but slivered, to actually be able to bite into the bitter-sweet-savory soft tomato that goes so well with the sautéed broccoli rabe.

The health benefits of Broccoli Rabe, are endless!

 Health Benefits of Rapini (Broccoli Rabe):

• Increased Protection from Bacterial and Viral Infections
• Increased Immune Function
• Reduced Cancer Risk
• Reduced Risk of Colon Cancer
• Protection Against Heart Disease
• Regulation of Blood Sugar and Insulin Dependence
• Slowing the progression of AIDS
• Slowing Aging
• DNA Repair and Protection
• Protection Against Dementia
• Alleviation of Cardiovascular Disease
• Alleviation of Hypertension (High Blood Pressure)
• Promoted Eye Health
• Alzheimer's Protection
• Osteoporosis Protection
• Stroke Prevention
• Reduced Risk of Type II Diabetes
• Reduced Frequency of Migraine Headaches
• Alleviation of Premenstrual Syndrome (PMS)
• Antioxidant Protection
• Prevention of Epileptic Seizures
• Alleviation of the Common Cold
• Prevention of Alopecia (Spot Baldness)
• Alleviation of Inflammation

Rapini (Broccoli Rabe)...despite having the similar looking broccoli floret, is actually the descendant of the turnip and thought to have originated in China, or the Mediterranean. The Broccoli Rabe is bitter, with a sharp taste. It is often prepared steamed, with lemon, or garlic.
Read more: Health-Alicious-Ness.com

Here are a few recipe sources: Although I have my own, which is quite similar!
Whole Foods Market...Orecchiette with Broccoli Rabe, Sun-dried tomatoes and White Beans
Lidia's Italy...Orecchiette with Broccoli Rabe
Food.com...Broccoli Rabe with Sun-Dried Tomatoes and Orecchiette

Orecchiette with Broccoli Rabe and Sun-Dried Tomatoes
Elisabeth's version of this recipe

1 bunch of Broccoli Rabe...abt. 1 to 2lbs

wash thoroughly in cold water, cut hard ends off, and cut the entire bunch in three sections.

In small amount of water, with/or without a steam basket, steam with lid on, until it starts to get wilted. strain in colander and run cold water over it to stop the cooking process.

about 1/2 cup or more sun-dried tomatoes that is in olive oil. Slice each tomato in about 3 pieces, lengthwise and set aside.





not shown in photo: cut 3 cloves of garlic in half, and sauté in 3 Tblsp. of extra virgin olive oil until golden brown. Discard garlic. Saute about 1 Tblsp. of red chilli flakes, and leave it in oil.

Cook orecchiette pasta in rapidly boiling water, till al-dente. Save 1 cup of the cooking water...very important!





Saute the strained broccoli rabe in the garlic infused olive oil. Add the sun-dried tomatoes,
the strained pasta, add more olive oil to your liking, salt and pepper.

Give it a good stir to incorporate all the ingredients, add the reserved cooking water, a about 1/4 at a time...you can use the entire amount if you like it more saucy; add grated Parmigiano-Reggiana cheese, and serve.
You can add extra cheese when serving, along with additional freshly ground black pepper.
Buon Appetitio! Ciao:)
 

Aglio Olio-Garlic and Oil Pasta

I have making Aglio Olio-Garlic and Oil Pasta for years...never, but ever, had I used anchovy fillets; it could be for the reason, that this is one of those 'hand-me-down' recipes that is by 'word of mouth' and only needs basic every day ingredients.

I own several Rachel Ray cookbooks...six, to be exact, and they are all 30 minutes or less meals. All of these cookbooks, except for 1...I paid 79 cents @Goodwill. They are all paperback, and all new books. One book which I got recently, was $3.00...also, from Goodwill. Yesterday, when I was checking out the cookbooks; even the paperback cookbook of Rachel Ray, was $5.00...still, a lot less than the retail price of $14.95. Prices have gone up on books at Goodwill...and now, they are selling their cookbooks @Amazon.com for probably less, and you would have to pay another $3.99 for shipping charge, as well. Although, if you buy $25.00 or more at Amazon; shipping is 'free'!

I'm so glad that I browsed through Rachel's 30-Minute Meals book, which every now-and-then, I consult for a quick meal. The addition of the anchovies really made a huge difference in the texture, and flavor of this simple pasta dish. You can use spaghetti or, linguine...I used a whole wheat spaghetti that stayed so firm to the bite=alt dente...and oh, so satisfying with a simple green salad, and nice crusty bread!

AGLIO OLIO-GARLIC AND OIL PASTA
Rachel Ray 30-Minute Meals

Ingredients

• Salt
• 1 pound spaghetti
• 1/4 cup extra virgin olive oil (EVOO)
• 1 container imported Italian anchovy fillets with red pepper flakes (2 ounces) – if you can't find these, use regular anchovies and add 1/2 teaspoon crushed red pepper flakes
• 6-8 large cloves garlic
• 1/2 cup finely chopped flat leaf parsley
• Freshly ground black pepper
• 1 loaf crusty bread

Serves 4

Preparation

Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and then the pasta. Cook to al dente according to package directions. Right before draining, remove and reserve one cup of the pasta cooking water.

Place a large skillet over medium-high heat and add EVOO, about one turn of the pan. Add anchovies, garlic and pepper flakes, if you’re using them. Break up anchovies with a wooden spoon until they melt into the oil and garlic mixture.

Add reserved pasta water to the skillet, and then add the spaghetti, parsley, lots of pepper and a little salt to taste. Toss together and cook for one more minute so that the pasta has a chance to soak up some of the sauce. Serve with chunks of crusty bread for mopping up the excess goodness.

This is our fall season in Palm Beach, Florida...as of today, temperatures have fallen to a comfortable and slightly cooler feeling of what seems to be fall. This evening, just before dark...checked out the skies. Gloomy and gray; still did not rain all day long. No falling leaves, just a more comfortable cooler temperature. that tourists love to get away from the cold and snowy climate.

We are not nearly...or will be near anywhere the cold temperatures that some of you are experiencing...some sudden snow, in my hometown, in Ohio and temp. @ 39 degrees F. That is way too cold for me!
Have a wonderful weekend to all you dear friends...and readers! Hugs,

Grilled Chipotle Pork Loin with Chipotle Black Beans

I don't know about you, but I like to eat a nice piece of pork loin, pork chops, pork ribs, pork roast, and of course...pork bacon every now-and-then! I'm not going to 'beat around the bush' about this...guilty; if that's the case. Most of the time, I just don't mention, or post about 'pork'...but this is the kind of pork that they call 'the other white meat:)

This one happens to be 100% natural...no hormones...organic?...that I assume it would be! I purchased a package of this 'beauty' at Walmart Super Store...3 double thick pieces...one, which I grilled for myself, and the 2 other pieces, I  tenderized, and pounded it 'paper thin'...breaded it, to make Wiener Schnitzel' (no photo) out of it to make it for my son, and my two granddaughters. One thought it was chicken...my son thought it was veal...and for me...'mums the word'....guilty? ...nahhh!...don't think so!...Cost was a mere $6.17 and I had a fabulous dinner one night for myself, and another dinner the next day for the 4 of us! Bought 4 beautiful plantains, for 25 cents each, to fry along with the chops, as well!...and the black beans were amazing! Had 2 meals out of 2 cans...with rice!

Very simple to make...just marinade your pork loin, or chop by using a dry rub of your choice...in my case, I used chipotle powder, chili powder, Hungarian hot paprika, cumin powder, garlic powder, salt, and pepper, rub it in real well, pierce fork and let it marinade at room temperature for about 30 minutes. 

Being that your pork loin is so lean, just before grilling it on your electric grill...in my case; a small George Foreman that you pre-heat, drizzle a little extra virgin olive oil on it, and grill for about 5 min. on each side..criss-crossing it to make a pretty pattern. With the George Foreman, you cut your grilling time in half, because it grills you meat on both sides with the top and bottom at the same time...that's the beauty of a George Foreman, which I love so much...you can buy a 'dime a dozen' at any of the Goodwill Thrift stores for $5.99...practically NEW!

As for the Chipotle Black Beans, I used 2-oz. can of Walmart brand black beans (excellent quality)...1-15oz. can of Red Gold diced tomatoes. I sauteed some onion, garlic, and added my tomatoes, cooked it for about 20 minutes...adding the same spices as in the rub for the pork chops...added 1 bay leaf, and a few dashes of hot sauce. At the very end, as you can see, I drizzled some more olive oil, to give it a pretty shine, and added 1 teaspoon white vinegar to 'kick it up' a little. Served it over white rice, and the pork loin chops...So amazingly delicious meal for 1 person, with plenty leftover for the next meal!

I have something else to share with you...linking this super yummy chicken wings...I did not cut between the joints, because this way you get more meat out of it!  Check this out....and no slow cooker either...could not wait for it to get done, so I made it in my electric skillet!

Last but not 'least' is my delicious 'Honey-Garlic Wings'...slightly adapted from my dear Floridian friend Claudia, who has the wonderful What's Cookin' Italian Style Cuisine. She called it Sweet Wings, and she cooked it in the Crock Pot/Slow Cooker...but I could not wait that long, and made it in my electric skillet. Also did not split the wings in two, to get more meat out of them this way. For more tips on sauces for wings...do check out Claudia's amazing blog, and I promise that you will love each and every recipe and tips from Claudia, who is a Store Manager by day, and food blogger by night...with 2 successful blogs, and a third which she is also the administration of! Her handsome son Curt @ Curt's Delectable Vlog, after his beautiful mom in his talented cooking skills!

Instead of the 1 cup honey, I used 1/2 cup, increased the garlic cloves to 3, and added 2 more Tbsp. of the ketchup instead of (2)...added 1 Tbsp. Worcestershire sauce, and juice of 1/2 lemon. I fried the wings first, in a heavy duty ...cast iron skillet, and then I made the sauce separately, cooking all the sauce ingredients together...poured it over the wings set up in my electric skillet, and just let them simmer...and kept them warm...I made this for 'Sophia's birthday'...and let me tell you, it was gone within a few minutes...that good!...so thank you Claudia for your inspiration, and countless more of your easy, and delicious recipes that brings back so many wonderful memories from our Italian kitchen, as well!

Easter Menu Suggestions...and Awards!

Homemade Garlic Rolls

These amazing homemade garlic rolls, filled with fresh herbs and lots of garlic may not be the appropriate type of rolls for Easter, but I assure you everyone will love it as an appetizer to start a fabulous Easter Sunday early dinner...or lunch

I've had the pleasure of being invited to join in the fun, from two of my lovely and talented food blogger friends, from Hungary, to feature 10 different suggestions from appetizers to desserts for Easter. Petra @ Reformkori Konyha. Also, Katalin @ Katalin Konyhája... were so kind and gracious to invite me that I was so thrilled to participate... I appreciate the offer.

 At the same time I will also mention the sweet award I received from two other talented, friends, that I will pay forward!

I am starting with some appetizers, and make my way to the desserts from my blog!

Arancini di Riso-Sicilian Rice Balls

Arancini di Riso-Sicilian Rice Balls

A closeup of the Arancini di Riso-Sicilian Rice Balls, so incredible, filled with ground beef in sauce, cooked rice, and a cube of mozzarella cheese, breaded, and fried to perfection, served with fresh Marinara sauce. Absolute comfort food for any occasion!

Beautiful Braised Lamb Shank, served over basic Risotto Milanese...my son-in-law Fabrizio's contribution, from Easter Sunday, 2011~

Teresa's Zucchini Quiche

Teresa's Zucchini Quiche...also from last year's Easter. According to Italian tradition...you have to have an egg dish, or at least some type of eggs, for Easter!

Gingered Soba Noodles with Spicy Tofu

For Vegan lover's delight...Gingered Soba Noodles with Spicy Tofu. This was awesome...your don't have to be Vegan to enjoy, and really love this dish!

...and for dessert, may I suggest?

Carrot Pineapple Cake

New York Style Cheesecake

Fresh Strawberry Tart

 Angelfood Cake with Fresh Berries

This is the perfect time to mention the awards, that I received...and not passed on. My previous one, from my dear friend Amelia @ Amelia's De-sserts, and another recent one from a new friend,Carmen @ Carmen's Kitchen.

I would like to pass these awards on to Petra, and Katalin, who have invited me to join in the FUN GAME...for the Easter Menu Suggestions. Thank you once again, Amelia, and thank you Carmen!

Thanks to all othes who have presented me with awards, that I have already received in the past. as well!

I would love to link everybody, but again, from Amelia @ Amelia's De-sserts ...presenting these two beautiful awards to Petra, Katalin, and Carmen...incidentally, the roses, I personally "hand picked" from Amelia, and asked her if I could keep it as an award!

Also, the Happy Blogger Award, that I received from Carmen, that is so cute, and I am so honored to have been chosen as a participant to receive this awesome award. Thank you Carmen...again, back to Petra, and Katalin, and Amelia!

Köszönöm szépen Katalin, és Petra, a kedves meghivást, a Husvéti ajánlat játékra...fogadjátok szerettel el, a dijakat tőlem, és adjátok át akinek szeretnétek!

Puszillak!

Oven Roasted Tomato Crostini...and with Rigatoni

When you have a beautiful loaf of homemade bread, and red ripe tomatoes, what could be better, than a "fresh bruschetta topped" or an Oven Roasted (fresh) Tomato Crostini? ...knowing that you have the best extra virgin olive oil, and chopped garlic, and have a batch of fresh basil, you're all set! You don't even need to waste electricity to roast them in your big oven. Your handy toaster oven will do the job for you!

This past week has not been a very successful one, as far as cooking, or baking from my Weight Watchers cookbook...simply, because of last weekend which was the NFL Super Bowl weekend! Missed my WW meeting, didn't keep track of my points, only knowing by now, how much points each item has, that I eat. For instance, one crostini with the roasted tomato topping is 5 points, which is not a lot, but having 2 of these, you're up to 10 points, granted it's very, delicious, and a satisfying snack, but I literally had this for lunch, which was OK. The worst part of the weekend, was, the Super Bowl Sunday, not because I ate too much...it's what I ate. BBQ ribs, twice baked potato, pasta with clams, and for dessert, a slice of Tiramisu! That means, the next following days, I gained back 2 lbs. so now, I'm 3 lbs away from my goal of the 10 lbs loss...sad, but true! Although I hit the gym again...just have to get back to my routine, and stay with the program.

"Kill two birds with one stone" Roasted Tomato Crostini, and Roasted Tomato Rigatoni

Oven Roasted Tomato Crostini
my own recipe

4 to 6 medium ripe tomatoes, or
6 to 8 ripe Roma tomatoes
halved, and cut into quarters
salt and pepper to taste
dried herbs, such as basil, oregano, thyme
2 to 4Tbsp extra virgin olive oil
chopped garlic (optional)


(I didn't add the chopped garlic when roasting tomatoes, I added it to the crostini. You can add it when roasting tomatoes)

Line a small baking pan with aluminum foil, (dull side up)
Place your tomato pieces, and sprinkle with the salt, pepper and spices, and drizzle the extra virgin olive oil on them. Bake in a 375 F. degree oven, for about 45 minutes.

(I used a toaster oven, so simple, and less space used, easier clean-up, and saves electricity)

This is how they will look like after 45 minutes. Almost all of the oil soaked up, just the perfect texture, and incredible sweet flavor. Not using the garlic while you roast them gives them the true sweet flavor. Garlic tends to overpower them while roasting. Use garlic afterwards, if you like, according to taste!

All you do afterwards is, set the tomatoes in a dish with a rim, or in a small bowl, add a little more extra virgin olive oil, adjust seasoning. You can add fresh chopped herbs at this time, and a touch of balsamic vinegar if you like.

I also added some to cooked rigatoni pasta, with some of my leftover chickpeas, and shaved Parmigiana cheese!
It was the best topping for a simple, healthy and delicious pasta, I could think of at the moment:DDD
Points value for the pasta: 7 points


For the Crostini:

Chop  a few cloves of garlic, place them in a small ramekin, add about 1/4 cup extra virgin olive oil to it, and you have a nice garlic spread. Spread some of that lightly on a nice thin slice of crusty bread, spoon some of the roasted tomatoes on, and on a 350 F aluminum foil lined baking sheet, bake for about 10-12 minutes. Roll about 3 fresh basil leaves, and cut them into thin slices (chiffonade) ...scatter them on top, just before serving. You can also add shaved Parmigiana on the crostini, as well.
Do not add the basil when baking the crostini, or it will darken or burn!

It's The Season...for Dill Pickles?

It's The Season To Be Jolly...for Dill Pickles?...yes, and what a great gift for someone special who loves dill pickles, and better yet, homemade! You really can make your own fresh dill pickles, you don't need a whole case of canning jars, just two large 32 ounces (guess you would have to buy the whole case)...just need two large jars, 3 days to let it marinade in the homemade brine, and you can open it, and enjoy a crispy dill pickle with your favorite sandwich or burgers...yumm!
I must confess, I love pickles...any kind, dill, sweet, hot, half sour, but dill pickles, are my all-time favorite. I could munch on it, just by itself. Why would you want to pay $2.00 for a large dill pickle from the deli, or buy a jar of the refrigerated Kosher Dill's for up to $5.00 for a large jar, or even more! Those pickles are very good, and crispy crunchy, but sometimes they are too sour, too garlicky, or not sour enough. When you make your own brine for your pickles, you know that they are pure...no preservatives, no funny "off" taste, just pure fresh, crunchy dill pickles.

I checked so many different recipes, googled quite a few, but nothing seemed to be what I really wanted. The most important thing is the BRINE, and to make sure the pickles are the freshest, Kirby pickles you can find. The have to be really a nice healthy green color, no blemishes, and be sure they are firm! We find these at this time of the year in South Florida, the best to find is at a local produce market, or of course Whole Foods store.

Fresh Dill Pickles Home Made
my own recipe

2 cups white distilled vinegar
6 cups water
2 Tbsp. Kosher salt
4 cloves peeled fresh garlic
1 Tbsp. whole black pepper corns

2 small bunches of fresh dill (cut off bottoms)


6 to 8 Kirby pickles



In a large stainless steel pot, add the vinegar, the water,
salt, pepper corns, and bay leaves. Do not add the garlic or dill at this time, or the dill will get too wilted, and the garlic will get blue spots from the brine. Bring water to a boil, and boil on med. low for about 15 minutes. Shut the heat off, and let it steep for another 15 minutes OFF  the heat. Wash pickles real well in the sink, or in a bowl, and take off the end stem, if any. Make sure your jars and lids are sterilized already. You can just run it through the rinse sickle of your dishwasher, or boil them in a large pot of water for about 10 minutes, and let it cool down.

Cut the pickles in half, or in spears, and carefully pack  them in the jar, with the clean dill sprigs, and place the 2 garlic clove each, for the two jars, on the bottom. You can now pour the pickling brine almost to the top, making sure you spoon out the pepper corns, and the bay leaves to divide among the two jars. Close the lid tightly, and when it gets cool enough, place them in your refrigerator, for at least 2 days...3 or more days, is even better, up to 1 week to marinade. (I only kept it for 3 days before I opened the jars)

Make sure you check the jars at least twice a day to turn it upside-down, to let the marinade flow through all over!
Keeps up to 4 weeks in the fridge...if it should lasts that long! Very, very good, not too sour, not to garlicky, just right, crispy, crunchy and totally the best pickles, if you love Dill pickles!


Since I'm a "thrifter" I used last year's Christmas wrap to cut about two 4x6 inches of wrapping paper, overlapped the two, placed it on the jar top, placed a rubber band around it, and with plain scissors, cut around it in a zig-zag design. I also purchased a roll of gorgeous bow from Michael's, which is such an amazing store for crafts, and things, for $2.99 on sale, at a 50% discount. Tied a nice bow around it, and my special gift is ready for a special pickle lover recipient! The other jar, I already opened, to keep for myself, and to share with family! (also for my photo shots)

You can use smaller jars, for the pickles, (probably about 4) Recalling one recipe, on the Internet, I really cringed at the thought of up to 10 lbs of Kirby cucumbers, putting them in the bathtub...yuk! Doesn't matter how clean is your bath tub, to me, just is not something I would do. In a clean kitchen sink, with less...let's say about half the amount, maybe up to 5lbs, is more like it! ...but then, you need a lot of empty sterilized jars, and a "cold basement"...which we do not have here, in South Florida, so small amount is the best, and to refrigerate it!

So that's it for now...just a little suggestion for 1 of many, many homemade gifts you can give with "love" and from the "heart"
Thank you for all you kind and loving comments, I appreciate all of you, and just don't go overboard trying to please someone with "unrealistic" spending. You can make a person so happy, just by making something by hand, like crafting, baking a special treat, give a nice picture frame with a favorite photo of yourself or them; any of these gifts cost so little, yet means so much to the recipient you are giving it to!
Hugs, to all!

Homemade Garlic Rolls, and Conversions!

I finally made the long awaited garlic rolls Sunday morning, and shared it with my family...only to get complaints by the little guys...my 4 little grandchildren. "What's all the green stuff?"...and too much garlic! Although, it was a hit by everyone else...meaning, the adults. Well, at least, all the rolls were gone, in one sitting....and as you notice, they are not tall, but at least they are fluffy, but short, packed full of chopped fresh garlic, Italian parsley, and rosemary.
The reason they are "little short guys" ...no excuses...but one. I used my Le Creuset large lasagna pan to bake the rolls in, and instead of 8 rolls, I had enough for practically double at least 14, so I sliced them thinner.
So thank you Suhaina for the amazing dry yeast from Singapore, and thank you, for the inspiration. Now, I can make this again, with less garlic, and omit the herbs, so my grandchildren will not complain...and make them taller,
using a smaller bake pan.
For the recipe, click on to Suhaina's My Singapore Kitchen

I didn't have cilantro, or sesame seeds, but I did have the parsley and rosemary, which I used, and also sprinkled grated Romano cheese on the top before I baked it. Also, the baking time took a little longer, because 350 degrees F. was not high enough for the heavy duty bake pan, so I raised the temperature to 375 degrees F. for a total of 35 minutes, instead of 25 minutes.

I must confess, I have never made these type of rolls before, so I have to pat myself on the shoulders that because of the fantastic yeast, and the step-by-step instructions, I did OK! I'm always marveling at Roxana's beautiful yeast rolls, and bread that make it to the Foodbuzz Top 9... Mina's amazing sweet breads, and rolls, and just recently, Mari's gorgeous 4 braided Challah bread, and Swathi's beautiful  whole grain and rye breads...it's a shame for me not to pursue more yeast dough baking. My daughter Lora makes quite a lot of delicious yeast breads, and perfect pizza dough, so I do have a good excuse to be lazy about my own yeast baking. Enough of that!

I'm linking this to Hearth and Soul Hop #51

I always had a bit of shying away from Metric measures, but I have a real helpful hint from the back of my New Basics Cookbook....so get your little calculator out, and start multiplying, and dividing!

ounces to grams: multiply ounce figure by 28.3 to get number of grams
grams to ounces: multiply gram figure by .0353 to get number of ounces
pounds to grams: multiply pound figure by 453.59 to get number of grams
pounds to kilograms: multiply pound figure by 045 to get number of kilograms
ounces to milliliters: multiply ounce figure by 30 to get number of milliliters.
cups to liters: multiply cup figure by 0.24 to get number of liters


There are more conversions and equivalents, but these are the most important ones to remember when you need to convert from Metric to the American system, and vica-versa.