March 12, 2012

Stufato

This chunky Italian beef stew (stoo-FAH-toe) is wonderful served over a bed of hot, buttered noodles in cool weather. Prepare as directed below in a slow cooker, or slow-simmer on the stove top partially covered in a dutch oven for an hour, adding just enough water to completely cover the meat and vegetables.

2 lbs. cubed beef
1 Tbsp. olive oil
2 med. yellow onions, chopped
1 bay leaf
1 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. allspice
1/4 tsp. pepper
8 oz. tomato sauce
1/4 cup cider vinegar OR dry red wine
2 cloves garlic, minced
4 carrots, sliced
4 ribs celery, sliced
half a head of cabbage, chopped

Brown beef in olive oil in skillet over medium-high heat; drain.
Combine beef and remaining ingredients in slow cooker.
Cover and cook on low setting for 8 hours.
Serve with buttered noodles if desired.

Serves 4-6

Pasta Fagioli

This traditional Italian pasta and bean soup will warm you up on a chilly day.

1 lb. sweet Italian sausage
32 oz. less-sodium chicken broth
1/2 cup uncooked small seashell pasta
2 cups coarsely chopped zucchini (2 medium)
14.5 oz. can stewed tomatoes, UNdrained
1 tsp. dried basil
1 tsp. dried oregano
15 oz. can dark red kidney beans, rinsed and drained
1/3 cup shredded Asiago cheese

Heat a large saucepan over high heat.
Add sausage; cook 2 minutes stirring constantly.
Add broth and pasta; bring to a boil.
Cover and reduce heat; simmer 4 minutes.
Add zucchini and tomatoes; bring to a boil.
Cover and reduce heat; simmer 2 minutes.
Stir in basil, oregano, and beans.
Cover and simmer 3 minutes.
Ladle into bowls and sprinkle each serving with cheese.

Serves 5

Microwave Chocolate Pudding

This is my family's absolute favorite lunch-time dessert... silky smooth and not too sweet.

1/4 cup sugar
1/4 cup unsweetened cocoa
1/4 cup cornstarch
3 cups milk 
1 tsp. vanilla extract

Whisk together sugar, cocoa, and cornstarch in a large microwaveable (Pyrex) mixing bowl.
Whisk in milk until smooth.
Microwave on high 3 minutes.
Stir well with a whisk.
Microwave on high 3 minutes (again).
Stir well with a whisk.
Microwave at 70% power for 1-1/2 minutes or until thickened.
(Do not overcook! If this explodes in the microwave it isn't pretty. I know.)
Stir in vanilla extract.
Spoon into serving dishes and serve warm or cover and chill thoroughly.

Serves 4

Italian Garden Skillet

A tasty way to cook up those garden fresh zucchini and squash in a jiffy.

1/4 cup chopped onion
1 Tbsp. butter
2 or 3 medium zucchini, halved lengthwise then cut into 1/4" thick slices
2 or 3 medium yellow summer squash, cut into 1/4" thick slices
1/4 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. dried basil
1/4 tsp. pepper
3 Roma tomatoes, cut into wedges (or a few grape or cherry tomatoes, halved)
2 Tbsp. grated Parmesan cheese

In a large skillet over medium-high heat, saute the onion in butter for one minute. 
Add the zucchini and squash; cook until crisp-tender, about two minutes. 
Stir in the salt, garlic salt, basil, and pepper. 
Cook two minutes longer, stirring occasionally.
Remove from heat.
Place tomatoes on top of hot veggies; cover for two minutes.
Serve immediately and sprinkle with Parmesan cheese.  

Serves 4-6