Friday, October 29, 2010

French Onion Veggie Soup

This is so easy, so good and so cheap!


3 large onions cut in half and sliced (I used a purple, yellow and a white)
3 Tbs of butter (or margarine)
1/2 red bell pepper chopped
2 large cloves garlic minced
1 tsp of pepper flakes (optional)
1 cup of wine (red or white, I used white)
2 large carrots sliced
1/2 head of green cabbage coarsely chopped
4 med-large russet potatoes peeled and cut into bite size chunks
2 32oz organic beef broth (I used Wolfgang Puck's)
4 cups of water
1 packet of Lipton Onion Soup mix (I used the store brand)
3 sprigs of fresh thyme (or 1 tsp of dried)
Your favorite grated cheese (optional)

Melt the butter in a large pot. Add onions and saute' over medium heat for about 20 minutes, stirring about every five minutes, until they are caramelized (browned). Add red bell pepper, garlic and pepper flakes. Cook about 1-2 more minutes. Stir in the remaining ingredients, except for the cheese. Bring to a gentle simmer. Place a lid tilted on top of the pan and cook for about 20 minutes (stirring occasionally) until potatoes are tender. Serve in cups or bowls with your favorite grated cheese sprinkled on top. Eat with some crusty bread! Makes about 10 servings! Yummy!

Sunday, October 17, 2010

Fresh Pico de Gallo and Chips

This was my dinner tonight. Seems a little weird but it was fresh and good! Here is the recipe...

1 big fat fresh tomato chopped (or two small)
1 Serrano or Jalapeno pepper seeded and minced
2 cloves of fresh garlic minced
1/2 small yellow onion minced
2 Tbsp fresh cilantro minced
1 tsp dried oregano
1/4 tsp cumin powder
1 tsp Tabasco sauce
Juice of one lime
Salt and Pepper to taste

Mix all ingredients together and marinate for one hour. Serve with chips! Yum!

Tuesday, October 12, 2010

Grandma Molly's Zucchini Squash

When I was growing up one of my favorite dishes was my grandma Molly's zucchini with peppers, onions, garlic and tomato sauce. It was her father Pedro's recipe. I actually ate this the night before I gave birth to my daughter and woke up all night long with "indigestion" which turned out to be labor pains! lol! Last night my friend Jose brought me a big bag of organic zucchini, yellow summer squash and green peppers so I couldn't resist making a pot even though it was 9pm. Hey, it's always better the next day anyway.... so I'm sitting here eating some right now as I type... it's so good with sourdough toast! Here is the old family recipe! Enjoy!

2 Tbsp Olive oil
3-4 cloves fresh garlic
1 med yellow onion (cut in half and sliced)
1 large green pepper (sliced into strips)
1 tsp of Italian seasoning
2 pounds zucchini (or mix of zucchini and yellow squash) Sliced thick
Salt and Pepper
2 8oz cans of Hunts tomato sauce
Capers or sliced green olives on top as a garnish (optiional)

In a dutch oven (big pot) over med high heat saute' garlic, peppers and onions until soft. Add sliced squash, Italian seasoning, salt and pepper. Stir and place a lid on the pan for 7-10 minutes. Then stir again and cover for another 5 minutes. Add tomato sauce, stir and cover for another 5-7 minutes. Now it's ready to eat with some garlic bread. You can garnish with a few capers or sliced green olives on top (very "tapas"). You may also serve over rice or pasta with a little Parmesan cheese! Smells and tastes delicious!

Saturday, October 02, 2010

Lemon Garlic Pesto Pasta with Chicken

This is such a fresh and easy pasta dish made with tomatoes, garlic, pesto, wine, fresh basil, lemon juice, grilled chicken breasts marinated for a couple of hours in Italian dressing (omit these if you're vegetarian or you don't happen to have any chicken) and grated Parmesan cheese. It may also be served without chicken as a delicious vegetarian dish. Here is the recipe... enjoy!


2 Tbsp olive oil
3-4 cloves of garlic minced
1 cup white wine
3 Tbsp of pesto (I used Classico brand in a jar)
2 14 1/2 oz cans of diced tomatoes (may substitute w/4 cups of fresh chopped tomatoes)
1 tsp of pepper flakes (optional)
Salt and pepper to taste
Juice of one fresh lemon
2 boneless cooked chicken breasts cut into bite size pieces (optional)
1 lb of any type of pasta cooked al dente.
1/2 cup of fresh basil chopped
1/4 cup grated Parmesan cheese (I was out of Parmesan so I used feta)

In a large frying pan saute garlic in olive oil until golden. Pour in wine and simmer until amount is reduced by half (3-5 minutes). Add pesto, tomatoes, pepper flakes and salt and pepper to taste. Heat thoroughly. Place cooked/drained pasta in a large "pasta" bowl and top with chicken pieces. Pour sauce over the top and sprinkle with fresh lemon juice, basil and cheese. Makes approximately 6 servings.