Celery Pesto

 Celery Pesto 

I friend of mine was over and was looking at all the pesto i have in the Fridge and she asked about this one.  I like using this on fish or as an addition to other sauce.  I call it my little taste of summer, its really easy to make, and is last for about to 6 months in the Fridge.

Ingredients

10 to 12 cups of Celery leaves

1 cup of Italian Parsley leaves

6 to 8 cloves of garlic

2 teaspoons Lemon zest

Olive Oil

Directions

Spin dry the leaves, i leave the stems on the leaves as well. 

Place the garlic and lemon zest in the food processor first and then pulse until a medium chopped.  You can drizzle in a bit of Olive oil to help the processor.

Place in a jar.

And cover with Olive Oil, about an inch above the Celery.

When you remove some to use always top off the Olive oil, if you do not the celery pesto will start to brown.

Enjoy Cooking 

LASAGNA

Lasagna

Here is my take on the Classic recipe. 

Ingredients

2 1LB packages of Sage Sausage

2 8oz packages of frozen Spinach, thawed and drained

2 pints of mushrooms of choice, sliced

1 medium onion, diced

2 Italian peppers, diced

6 cloves of garlic, minced

2 quarts of Marinara, Homemade of course

1 box of Lasagna pasta, cook as directed on package

1 pound Ricotta Cheese

2 eggs

24 oz of mozzarella, sliced

1/2 cup of grated Parmigiano cheese

1/4 cup of diced Italian Parsley

1/4 cup of diced Basil

8 sprigs of Fresh Thyme

8 sprigs of Fresh Oregano

Salt & Pepper to taste

Directions

In a large skillet saute spinach on medium heat to remove as much water as possible, about 3 to 4 minutes.  Remove from pan and set aside.

Next place mushrooms and saute them to remove as much water as possible, about 5 minutes. Once soft, add spinach back to skillet along with the garlic. Saute for about an additional 4 minutes, remove from pan and set aside. 

Now place the sausage in pan, saute until brown.

Remove from skillet and and add onions and peppers, saute until soft. 

Mix Sausage and sausage together.

Next add about 1/2 cup of the Marinara, toss to coat.

In a large bowl place the Ricotta cheese, herbs, and eggs: Mix well.

Now time to assemble

Pre-heat oven to 350 degrees

Using a 9 x 13 inch pan place the following layers,

1. 1/3 cup of Marinara sauce

2. 4 lasagna noodles

3. 1/2 of the Spinach/Mushrooms & Ricotta mixture

4. 4 lasagna noodles

5. 1/3 cup Marinara sauce

6. 1/2 of the Sausage Mixture

7. 1/3 of the Mozzarella slices

8. 4 lasagna noodles

9. 1/3 cup of Marinara sauce

10. the balance of the Spinach/Mushroom & Ricotta mixture

11. 4 lasagna noodles

12. 1/3 cup of Marinara sauce

13. balance of the Sausage mixture

14. 1/3 of the Mozzarella slices

15. the last 4 lasagne noodles

16. 1/3 cup of Marinara sauce

17. top off with the balance of the Mozzarella slices

Now cover with foil, but first cut some bamboo skewers in to about an inch higher than the top of the pan, then place them in corners then cover with the foil.  This will prevent the cheese from sticking to the foil.

Bake for 25 minutes covered, then uncover and bake for additional 25 minutes until the cheese on top is golden.

Remove from oven and let set for about 15 minutes before serving.  After cutting and plating, sprinkle with grated cheese, parsley and basil.

Enjoy cooking.

Sausage, Peppers & Onions

This recipe has evolved over the past few years and I think its ready to post.

Ingredients

6 to 10 Italian Sausage

4 large Italian Grilling Peppers

2 medium Onions

1 6oz can of Tomato Paste

1 cup of homemade Chicken Stock

1 cup Madeira

Avocado Oil

1 1/2 Tablespoons of Smoked Paprika

1 1/2 Tablespoons of ground Cumin

1/4 teaspoon Red Pepper Flakes

Hand full of Fresh Italian Parsley, chopped

3 sprigs of Fresh Oregano

Smoked Salt and Pepper to Taste

Coat a large skillet with Avocado Oil and place on medium high heat.

When the skillet is at ready, place Sausage in the skillet and sear until deep brown on all sides.

While Sausage is grilling chop the Onions and Peppers

Once all Sausages are seared transfer to a plate and add Onions and Peppers to skillet and cook until soft.

Next add dried Spices, Salt and Pepper, and Tomato Paste and stir until the paste has melted and coated the Onions and Peppers

Now add the liquids to the skillet and bring to a boil, then reduce to a simmer.

Once the Sausage have cooled enough to handle, cut into 1 inch slices, then add to the skillet along with the Oregano Sprigs.

Simmer, uncovered, for about 25 minutes: you want the sauce to reduce by half and is nice and thick.  Remove Oregano Sprigs and add Parsley, serve on toasted Italian bread.

Enjoy Cooking

Cream of Asparagus Soup

I was going through the freezer today, when i came across several bags of asparagus ends: during the year instead of throwing out the ends of the asparagus, I save them to make soup. Well actually I have entire freezer full of bones, veggie ends, apple cores, etc.

This soup calls for homemade Chicken stock, which is really easy to make, and its all from things most people throw out. You will need a few chicken carcasses, celery ends, carrot ends, onions and parsley stalks.  I will post a bit later my stock recipes, all from throw away ingredients; now back to the soup.

If you like a garnish of asparagus tips for the soup you will need a few fresh spears.

Above are some of the frozen asparagus from the freezer.

Ingredients

2 pounds of Asparagus, cut into inch pieces

1 large onion

1 medium Italian Pepper

a hand full of fresh Italian Parsley, diced

3 table spoons of butter, unsalted

5 cups of homemade Chicken Broth

1 cup dry white wine

1 cup of half and half

Vanilla Salt and Pepper to taste

Place a large sauce pan over medium heat, add butter to pan to melt.

Next rough cop the onion and pepper and add to pan.  Cook until soft.

Add the asparagus stalks to pan and cook for about 5 minutes. 

Add Chicken Stock and Wine, bring to a boil then reduce and simmer for about 20 minutes until tender.

While the soup is simmering; if you are using the tips of a garnish, place a small pot of water on high heat.  Once the water is boiling, add tips and boil until tender, about 2 minutes.  Remove and place in cold water until serving.

In small batches, puree soup until smooth, then return to pan.  Now add the half & half and parsley, stir to combine. Warm soup until just about to boil.  Taste, add salt and pepper as needed.  Remove from heat, plate, add the asparagus tips to the bowls and serve.

I have a few times also served with a lemon wedge.  

Enjoy Cooking