Showing posts with label red sauce. Show all posts
Crepes Stuffed with Spinach, Feta and Apples!!!
Ingredients:
For the Crepes:
¾ cup all purpose flour – sifted
Resift with:
1 tsp. baking powder
2 tablespoons powdered sugar
Add and beat:
2/3 cups milk
1/3 cup water
½ tsp vanilla
Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes. If the batter is too thick add a little more milk until it falls nicely from the ladle.
For the Stuffing:
9 oz. box of frozen chopped spinach
2 large apples – peeled and sliced
5 cloves of garlic – chopped
1 tablespoon of brown sugar
Dashes of red pepper flakes
4 oz. feta cheese
1 cup of walnuts
Olive oil
For the Sauce:
1 cup of grape tomatoes
1 healthy handful of Italian parsley
4 cloves of garlic
1 tsp. of capers plus a tablespoon of caper juice
Prepare the batter for the crepes and place in the refrigerator.
Heat a large frying pan with a drizzle of olive oil. Place the frozen chopped spinach in it to thaw and sauté. When thawed add the garlic to sauté with the spinach.
When the garlic is fragrant add the sliced apples, brown sugar and red pepper flakes and continue to sauté.
Place the ingredients for the sauce in the food processor and give a few good chops.
Drizzle a little olive oil in a small frying pan and sauté these ingredients, while preparing the rest of the meal.
Place in the food processor the walnuts and feta cheese and process until smooth.
Combine the feta cheese and walnuts with the apples and spinach.
Preparing the Crepes:
Add a small drizzle of olive oil. Add a small quantity of batter. Tip the pan and let the batter spread over the bottom. Cook the pancake over moderate heat. When it is brown underneath, reverse it and brown the other side. Use a few drops of oil for each pancake.
Beginning at the edge of the crepe, place a tablespoon of stuffing and roll.
Top with a little of the sauce and serve.
These crepes are unique and delicious.
With Love,
Catherine
xo
“Spiced ~ Up” Red Sauce with Cannellini Beans and Spaghetti!!!
Ingredients:
For the Food Processor:
4 cloves of garlic
1 pint grape tomatoes
2 bunches of scallions
Healthy handful of Italian parsley
1 Jalapeño – with seeds
Additional Ingredients:
29 oz. can of crushed tomatoes
29 oz. can of cannellini beans – drained and rinsed
1 tsp. of salt
1 tsp. of black pepper
½ tsp of dried oregano
Dashes of red pepper flakes
2 tablespoons of vinegar
1 tsp. brown sugar
4 oz. feta cheese – crumbled
Olive oil – for drizzling
1 lb. of your favorite spaghetti
Combine the ingredients for the food processor and give a few good chops.
Heat a large frying pan with a drizzle of olive oil and add the ingredients from the food processor to simmer on low for about 10 minutes.
Add the crushed tomatoes, dried oregano, salt, pepper and cannellini beans and continue to simmer on low while preparing the spaghetti as directed.
Combine the vinegar and brown sugar. Add this to the sauce and stir.
Place the spaghetti on a platter and top with the sauce and feta cheese and a few dashes of red pepper flakes and a drizzle of olive oil.
This is a meal that is sure to please, served with a beautiful side salad.
With Love,
Catherine
xo
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Zucchini and Mushroom Parmesan Bake!!!
Ingredients for the Sauce:
28 oz. can crushed tomatoes
1 ½ lb. ground sirloin
1 red onion – sliced
4 cloves garlic – chopped
1 Jalapeño – grilled
¼ cup red wine
Dashes of sea salt
Dashes of fresh ground black pepper
Dashes of red pepper flakes
Olive oil
Heat a large frying pan with a drizzle of olive oil. Add the ground sirloin and sauté. Drain any excess moisture from the meat. Remove and set aside.
Heat the same large frying pan with a drizzle of olive oil and add the onions, garlic and grilled jalapeño and sauté until the onion is soft. Add the crushed tomatoes and continue to simmer. Add the meat and the wine. Simmer on low. Add all of the seasonings and continue to simmer on low.
For the Zucchini and Mushroom Parmesan Bake:
Ingredients:
2 large zucchini – sliced lengthwise and grilled
1 quart of mushrooms – sliced and grilled
slices of bread
16 oz. mozzarella – shredded
Romano cheese for grating
Olive oil for drizzling
Heat a griddle with a drizzle of olive oil. Place the sliced zucchini and mushrooms to grill.
Place the slices of bread to toast on the griddle.
Preheat the Oven 350 degrees:
Prepare a baking dish with a drizzle of olive oil. Spoon some sauce on the bottom. Layer with the slices of toast, zucchini, mushrooms, mozzarella and grated cheese. Continue this layering until all is used.
Place in the oven to bake 35-40 minutes.
This is very delicious and comforting.
With Love,
Catherine
xo
Fried Calamari & Clams with Red Sauce!!
Ingredients:
2 lbs. calamari with tentacles – cut into circles
12 clams – left whole
1 cup of flour
1 cup of cornmeal
1 cup of milk
Dashes of paprika
Dashes of sea salt
Dashes of fresh ground black pepper
Vegetable oil for frying
Fresh grated Romano cheese
For the Sauce:
Juice from the clams – strained
Juice of ½ lemon
1-29 oz. can of crushed tomatoes
1 red onion – sliced
6 cloves of garlic – chopped
Handful of fresh basil – ripped
Dashes of red pepper flakes
Dashes of sea salt
Dashes of fresh ground black pepper
Dashes of dried oregano
Olive oil
For the Fish:
Combine the cornmeal with the flour and add the seasonings and grate about a ¼ of a cup of Romano cheese in the cornmeal and flour. Combine well.
Place the milk in a shallow dish and dip the calamari and clams first in the milk and then in the cornmeal and flour mixture.
Heat a frying pan with about 2 inches of vegetable oil and a piece of garlic. Place the pieces of fish in the hot oil, do not overcrowd the pan, fry until the fish becomes slightly golden and takes shape.
Place the fish on paper towels to absorb any excess oil.
For the Sauce:
Heat a large frying pan with a few drizzles of olive oil. Add the garlic and onion. Sauté until the onion becomes soft. Combine the strained clam juice with the lemon juice and add to the pan. Add the crushed tomatoes, seasonings and basil and simmer on low.
Add the fish gently to the sauce and grate Romano cheese on top and a drizzle of olive oil.
Serve this as is or on top of spaghetti, either way it is delicious!!!
Enjoy with Lots and Lots of Love,
Ciao Bella!!
Catherine
xo
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Fried Calamari & Clams with Red Sauce!!
Fried Calamari & Clams with Red Sauce!!
Easy & Tasty Red Fish Sauce with Spaghetti!!
Ingredients:
6 cloves of garlic – crushed & chopped
2 vine ripe tomatoes – chopped
½ red onion – chopped
1 Jalapeño – chopped (with seeds)
1 bunch scallions – chopped
Healthy handful of fresh basil – chopped
Juice of ½ lemon
2 – 5 oz. cans - solid white tuna – drained and separated
1 – 28 oz. can - crushed tomatoes
Dashes of sea salt to taste
Dashes of fresh ground black pepper
Dashes of red pepper flakes
Dashes of dried oregano
Olive oil for drizzling
Fresh grated Romano cheese
1 box of your favorite spaghetti
Heat a large frying pan with a few drizzles of olive oil. Add the garlic, Jalapeño, red onion, scallions and vine ripe tomatoes. Sauté until the onions are slightly soft. Add the drained and separated tuna and incorporate. Add the crushed tomatoes, seasonings and lemon juice. Continue to simmer on low.
Prepare the spaghetti as directed and set aside.
Drizzle a little olive oil at the bottom of a serving dish and place the drained spaghetti on the dish and toss. Slowly place the sauce on top and toss, adding more sauce each time.
Drizzle a little olive oil on top and finish with grated Romano cheese.
This dish is easy and delicious! A perfect Friday night meal to bring a smile to your day!
Enjoy with Love and Laughter!!
Ciao Bella!
Catherine
xo
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Easy & Tasty Red Fish Sauce with Spaghetti!!