Showing posts with label Romano cheese. Show all posts
Easy!! Veggie Alfredo!!!
Ingredients:
1 bunch of leeks – cleaned – chopped
1 bunch Italian parsley – chopped
5 cloves garlic – chopped
3 carrots – diced
1 pint button mushrooms – sliced and grilled
3 tablespoons butter
3 cups chicken broth
½ cup heavy cream
1 tablespoon flour
½ cup grated Romano cheese
Olive oil for drizzling
1 lb. of your favorite spaghetti
Fresh Grilled Bread Crumb Topping:
5 slices bread
Olive oil
Small chunk of Romano Cheese
1 clove of garlic
Olive oil
Heat a griddle and place the sliced mushrooms on the griddle with a drizzle of olive oil. Grill until the mushrooms are golden.
Heat a sauce pan with a drizzle of olive oil and 3 tablespoons butter. Add the leeks and garlic. Simmer on low until the leeks wilt and become tender. Add the grilled mushrooms to the leeks.
Combine the flour with the chicken broth and add to the saucepan. Simmer on low for a minute or two. Add the heavy cream and grated Romano cheese and simmer on low for a minute.
Prepare the spaghetti as directed.
For the Fresh Bread Crumb Topping:
Heat a griddle and place the slices of bread on the griddle to grill. Drizzle with olive oil.
Remove from the grill and cool down. Place the garlic clove, chunk of Romano cheese, grilled bread and a drizzle of olive oil in the food processor. Process until a bread crumb like texture.
Heat the griddle and place the bread crumbs on the griddle to get a little toasty.
Plate the spaghetti and top with the Alfredo sauce. Top with the fresh bread crumbs and serve.
This is very good, I hope you will enjoy.
With Love,
Catherine
xo
Rice Balls with Spinach & Red Sauce with Fennel!!!
Ingredients:
1 ¼ lb. ground beef
2 cups cooked rice
10 oz. frozen chopped spinach
½ cup grated Romano cheese
1 cup fresh or Italian style bread crumbs
1 cup shredded mozzarella
½ cup grated Romano cheese
4 eggs – beaten
¼ tsp. ground nutmeg
Dashes of sea salt
Dashes of fresh ground black pepper
Dashes of red pepper flakes
Vegetable oil – for frying
Heat a large frying pan with a drizzle of olive oil. Add the frozen spinach and ground beef. Sauté until the ground beef is cooked and the spinach is thawed and incorporated with the ground beef.
Place in colander to drain completely. Set aside to cool.
Beat three of the four eggs and add to the spinach and ground beef. Add the cooked rice, grated Romano cheese, shredded mozzarella and all of the seasonings and mix well.
In a separate shallow dish beat one egg. In another shallow dish place the bread crumbs. Form the mixture into balls and dip in the egg wash and then roll in the bread crumbs.
Heat a large frying pan with about 1 inch of vegetable oil for frying the rice balls.
Carefully place the rice balls in the hot oil. Fry about 4 minutes on each side, until a beautiful golden color is achieved.
For the Sauce:
1 – 29 oz. can of crushed tomatoes
4 cloves of garlic – chopped
3 tablespoons – raisins
2 stalks celery – chopped
¼ head of fresh fennel – chopped
¼ lemon – plus the juice squeezed
½ cup sliced marinated sweet peppers – plus 3 tablespoons marinade
Dashes of fresh ground black pepper
Dashes of sea salt
Dashes of red pepper flakes
Pinch of sugar
Olive oil – for drizzling
Fresh grated Romano cheese
Heat a large frying pan with a drizzle of olive oil. Add the celery, fennel, garlic, marinated peppers and raisins, squeeze the lemon juice and then add the piece of lemon. Let this all sauté until the celery is tender.
Add crushed tomatoes and all of the seasonings. Let this simmer for about 10 – 15 minutes.
Plate the rice balls and top with the sauce, grated Romano cheese and a drizzle of olive oil.
These are a delicious treat as an appetizer or light dinner with a beautiful side salad.
With Love,
Catherine
xo
Quick & Easy ~ Delicious Tomato Sauce with Meat!!!
Ingredients:
35 oz. can of Crushed Tomatoes
5 cloves of garlic – chopped
Large bunch of fresh basil – chopped
1 red onion – sliced
½ lb. ground beef
¼ cup of red wine
Dashes of sea salt
Dashes of fresh ground black pepper
Dashes of red pepper flakes
Dashes of Cajun spices
Olive Oil
Fresh Grated Romano Cheese
Box of your favorite macaroni or spaghetti
Heat a large frying pan with a drizzle of olive oil. Add the garlic, onion and fresh basil.
Sauté until the onion is clear. Add the ground beef and continue to sauté until the beef is cooked. Add the crushed tomatoes, wine and seasonings. Simmer on low while preparing the macaroni.
Drain the macaroni and plate with a drizzle of olive oil and fresh grating cheese.
This is delicious, easy and so very comforting.
With Love,
Catherine
xo
Three Cheese Stuffed Peppers with Spinach!!!
Ingredients:5 long sweet Italian red or green peppers Stuffing:2 cups Italian style bread crumbs7 cloves of garlic – chopped1 cup of Feta cheese – crumbled10 oz. of chopped frozen spinach1 handful of fresh basil - choppedShredded mozzarella¼ cup grated Romano cheeseOlive oilHeat a griddle and place the peppers whole on the griddle to grill. When the peppers are slightly charred remove from the griddle to cool.Heat a medium sized frying pan with a drizzle of olive oil and place the frozen spinach to sauté. While the spinach is sautéing, heat a large frying pan with a drizzle of olive oil and place the garlic in the pan to sauté. Add the bread crumbs and a little more olive oil and toss. Add the sautéed spinach and grated Romano cheese and toss. If a little more olive oil is needed add it. Add the crumbled feta cheese and toss. Remove the pan from the heat and set aside.Preheat the oven 350 degrees:Carefully slice the peppers lengthwise and place in a baking pan. Top the peppers with the stuffing. Sprinkle grated mozzarella on top and grate a little more Romano cheese on top. Drizzle a little more olive oil over the peppers. Bake: 20-25 minutes or until the cheese is slightly golden.These peppers will be a hit!!With Love,Catherinexo
Pumpkin -Tomato Soup with Jalapeño & Cannellini Beans!!!
Ingredients:
2 cups of canned, unsweetened pumpkin
1 – 29 oz. can of cannellini beans – drained
1 - 28 oz. can of crushed tomatoes
5 cloves of garlic – chopped
1 red onion – chopped
1 large or 2 small Jalapeño’s – chopped
Handful of fresh basil – chopped
Handful of fresh oregano – chopped
6 oz. of marinated artichokes – plus a little of the marinade
2 cups of chicken broth
1 cup fresh Italian bread crumbs
Grated Romano cheese
Olive oil
Heat a sauce pot with a drizzle of olive oil and add the garlic, jalapeño, onion and sauté until the garlic is slightly golden. Add the artichokes, basil and oregano; continue to sauté. Add the crushed tomatoes, chicken broth and the drained cannellini beans.
Simmer on low for about 25-30 minutes.
Heat a small frying pan with a drizzle of olive oil. Add 2-3 cloves of chopped garlic and 1 cup of fresh breadcrumbs. Toss until the crumbs are a beautiful golden color and remove from heat.
Serve the soup with a little of the breadcrumbs on top and some grated Romano cheese.
This dish is also delicious over rice.
It is a hearty and perfect fall dish.
With Love,
Catherine
xo