Pasta

Chicken Cacciatori

Posted by on Mar 13, 2014 in Chicken, Entrees, Recipes, Red Sauces | 0 comments

Chicken Cacciatori

1 chicken cut into parts (legs, thighs, breasts, wings) chicken-herb-rub to coat chicken (or simply use salt & pepper) 3 tablespoons butter, ghee, or coconut oil 1 large bell pepper (any color), chopped 1 medium onion, chopped 3 garlic cloves, finely chopped 3/4 cup dry white wine (optional) 1 (28-ounce) package diced tomatoes with juice 3/4 cup chicken broth (increase to 1 & 1/4 cups if omitting wine) 1/4 cup chopped kalamata olives (or 3 tablespoons drained capers) 1 & 1/2 tsps dried oregano 1 tsp crushed red pepper flakes 1/4 cup coarsely chopped fresh basil leaves,...

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Chicken Parmesan

Posted by on May 17, 2013 in Chicken, Entrees, Pasta Side dishes, Recipes | 1 comment

Chicken Parmesan

2 lbs boneless, skinless, pastured, chicken breast 1 large egg, lightly beaten 2 cups freshly grated parmesan cheese 1 TBSP dried basil 1 TBSP dried oregano 1 TBSP dried parsley pure salt and freshly ground pepper to taste 2 cups (give or take) marinara sauce fresh mozzarella cheese to taste Preheat oven to 375 degrees. Lightly coat a 9 x 13 baking dish with butter Shred the parmesan cheese (a food processor is convenient for this). Combine the parm with the dried herbs in a shallow bowl. Beat the egg in a separate shallow bowl. Dip each piece of chicken into the egg, then into the parmesan...

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Meatball Parmesan

Posted by on Nov 27, 2012 in Beef, Entrees, Pasta Side dishes, Recipes | 2 comments

Meatball Parmesan

FOR THE MEATBALLS: 1 free range egg, lightly beaten 1 pound grass-fed ground beef 1/2 cup high quality breadcrumbs (see below for alternatives) 2 tsps dried minced onion (or 2 TBSP finely chopped fresh onion) 1 tsp dried basil 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried rosemary 1/2 tsp pure salt 1/2 tsp Worcestershire sauce 2 TBSP butter, ghee, or coconut oil 2 cups (give or take) high-quality marinara sauce (recipe below) Fresh mozzarella cheese to taste Prepare marinara sauce if using homemade (see below) and keep warm on stove. Lightly beat the egg in a bowl large enough to hold...

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Grass-Fed Meatballs

Posted by on Nov 25, 2012 in Beef, Pasta Side dishes, Photo Slide Show, Recipes | 0 comments

Grass-Fed Meatballs

1 free range egg, lightly beaten 1 pound grass-fed ground beef 1/2 cup high quality breadcrumbs (see below for alternatives) 2 tsps dried minced onion (or 2 TBSP finely chopped fresh onion) 1 tsp dried basil 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried rosemary 1/2 tsp pure salt 1/2 tsp Worcestershire sauce 2 TBSP butter, ghee, or coconut oil METHOD 1 — FRYING: Lightly beat the egg in a bowl large enough to hold the rest of the ingredients. Mix the remaining ingredients except for the butter (or oil) with the egg. Shape into 1 & 1/2 inch balls. Saute meatballs in ghee (or oil of...

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Pesto Chicken

Posted by on Aug 18, 2012 in Chicken, Entrees, Pesto, Recipes | 0 comments

Pesto Chicken

coconut oil (for greasing the dish) 3/4 cup (give or take) pesto sauce 1 pound pastured chicken breast (cut into strips if you’d like) salt and pepper to taste fresh mozzarella cheese, sliced or shredded (optional) Preheat the oven to 375. Lightly grease a 9 x 11 baking dish. Spread half of the pesto on the bottom of the dish. Lay the chicken over the pesto. Lightly sprinkle with salt and pepper. Spread the remaining pesto over the chicken. Bake for 20 – 30 minutes (until chicken is just cooked through – but not over done). Remove pan from oven and place cheese over the...

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Fettucine Alfredo

Posted by on May 11, 2012 in Butter/Cheese Sauce, Entrees, Pasta, Recipes | 0 comments

Fettucine Alfredo

  1 pound whole grain fettucine (we use brown rice fettucine) 6 TBSP butter or ghee 1 shallot, minced 1 cup whole milk or heavy cream 1 cup finely grated Parmigiano-Reggiano, divided 1/2 tsp pure salt 1/4 tsp freshly ground black pepper Fresh parsley or basil, for garnish (optional) Cook the fettucine in salted water until al dente. While noodles are cooking, melt the ghee or butter in a saucepan (large enough to eventually hold the pasta) over medium heat. Add shallots and saute just a few minutes until tender. Add milk, bring to a boil, and reduce to a simmer. Cook, stirring...

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Tomato & Leek Marinara

Posted by on Sep 26, 2011 in Pasta, Recipes, Red Sauces | 2 comments

Tomato & Leek Marinara

2 to 4 leeks, washed and sliced (see notes below) 1/4 cup extra virgin olive oil 1 28-ounce package diced (or crushed) tomatoes a good handful of fresh sage leaves, roughly torn or chopped pure salt and pepper to taste pinch of crushed red pepper (optional) pasta of choice Boil water for pasta. Heat oil in a large skillet. Add the leeks and saute over medium heat just until they start to brown, 10 – 12 minutes. Do not let the leeks burn, or they will become bitter. Add the tomatoes, sage, salt (1/2 tsp, give or take), pepper, and crushed red pepper if using. Simmer until the sauce...

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Tomato Eggplant & Basil Sauce

Posted by on Aug 28, 2011 in Pasta, Recipes, Red Sauces | 0 comments

Tomato Eggplant & Basil Sauce

2 small (or 1 medium) eggplant (about 3/4 pound) 1/4 cup extra virgin olive oil (divided) 2 garlic cloves, lightly smashed 3 medium, ripe tomatoes (about 1 & 1/4 lbs) cored and diced small 1/2 tsp pure salt freshly ground black pepper to taste 10 large, fresh basil leaves cut into thin strips 1/2 cup ricotta cheese (optional) 12 oz ziti or penne ______________________________________________________________________________________ Preheat oven to 400 degrees. Peel the eggplant and cut into 1/2 inch cubes. Place on a baking sheet (I like to line w/ parchment paper). Drizzle 2 TBSP of the...

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Pasta w/ Summer Tomatoes and Olivada

Posted by on Aug 22, 2011 in Fresh Tomato Sauces, Olive Oil Sauces, Pasta, Recipes | 0 comments

Pasta w/ Summer Tomatoes and Olivada

First make the Olivada: 1 small garlic clove, chopped into a few pieces 3 large basil leaves, torn into a few pieces 1 tsp fresh thyme leaves 1/2 cup black olives, drained & pitted 2 tsps lemon juice 1 TBSP extra virgin olive oil Place the garlic, basil and thyme in the work bowl of a small food processor. Process, scraping down sides as needed until the ingredients are finely chopped. Add the olives and lemon juice and pulse, scraping down the sides as needed, to form a coarse paste. Add the oil and pulse until it’s just incorporated. To prepare the meal: 4 medium tomatoes (about...

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Tempeh Sausage Crumbles

Posted by on Jun 19, 2011 in Breakfast, Pasta, Pasta Side dishes, Recipes, Sides, Tempeh, Tempeh, Tofu, Seitan | 2 comments

Tempeh Sausage Crumbles

2 packages soy tempeh (total of 16 oz) 2 TBSP fennel seeds 2 tsps dried basil 2 tsps dried oregano 1 tsp red pepper flakes 1 tsp dried sage (or 3/4 tsp ground sage) 4 garlic cloves, minced or crushed 1/4 cup soy sauce 2 TBSPs extra virgin olive oil 3 TBSPs lemon juice (juice of 1 lemon) In a large saute pan, crumble the tempeh (using your hands) and add enough water to almost cover it (about 3/4 cup). Over medium heat, cover pan & steam the tempeh until the water is absorbed, about 10 minutes. Drain any remaining water (if necessary), or cook it off with the pan uncovered. Add the rest...

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10-Minute Marinara Sauce

Posted by on Jun 19, 2011 in Condiments, etc..., Pasta, Photo Slide Show, Recipes, Red Sauces, Sauces, Gravys | 0 comments

10-Minute Marinara Sauce

2 TBSP butter or ghee 4 garlic cloves, minced or crushed 28 oz package crushed or strained tomatoes 1 cup water 1/2 tsp pure salt freshly ground black pepper to taste fresh basil or parsley, chopped (as much as you’d like) 1 – 2 TBSP extra virgin olive oil Warm butter or ghee over medium heat and saute garlic for 1 – 2 mins. Add tomatoes, salt and pepper. Add the water to the empty tomato container, swish it around (to collect the remaining remnants of tomato), and add it to the pot. Simmer for approx 10 mins. Stir in chopped basil, drizzle in the olive oil and...

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Easy Vegetarian “Meatballs”

Posted by on Apr 29, 2011 in Pasta, Pasta Side dishes, Recipes, Tempeh, Tempeh, Tofu, Seitan | 0 comments

Easy Vegetarian “Meatballs”

8 oz tempeh (one package) 2 TBSP extra virgin olive oil 2 TBSP tamari/soy sauce Whisk together oil & soy sauce in a medium bowl. Slice tempeh into small rectangles & toss with marinade. Let sit for 1 hour (or less if you’re in a rush). Pre-heat oven to 350. Place tempeh on a cookie sheet (I like to line w/ parchment paper) and bake 10 – 15 mins. ______________________________________________________________________________________ SIDE NOTES: ~ This is the same exact recipe as “Easy Marinated/Baked Tempeh”. I hate to be redundant, but thought I’d list...

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