Leftover Turkey and Tortellini Soup

Leftover Turkey Tortellini SoupIngredients:

6 cups chicken or turkey stock
1/2 red bell pepper, deseeded and chopped
1 medium onion, chopped
2 t ground garlic
1 t dried thyme
1 t dried basil
1/2 t dried Mediterranean oregano
1/4 t dried rosemary
1/4 t ground black pepper
2 cups leftover turkey, chopped or shredded
9 oz cheese tortellini
2 cups tightly packed fresh spinach, large leaves torn in half Read More




Ricotta Stuffed Portobellos

Ingredients:

2 portobello mushrooms
2 t extra-virgin olive oil
2 T onion, minced
4 garlic cloves, minced
2 T Italian flat parsley, chopped
1 jalapeno (or 1 T bell pepper), deseeded and chopped
2 T green onion, minced
6 sun-dried tomato halves, chopped
6-8 basil leaves, rinsed and torn
3/4 cup low-fat ricotta cheese
1/4 t fresh cracked black Pepper
Pinch nutmeg
2 T parmigiano reggiano cheese
6-8 spinach leaves
Optional: pinch of salt added at the table Read More



Spinach on Rice by The Silver Spoon

SpinachOnRice WMMama D (Giovanna D’Agostino) guided my earliest cooking experiments. As a novice cook, I found the old-style Italian-American recipes in her cookery books simple to follow and delicious – although I do increase the garlic!

Immigrant Italians in Chicago and Minneapolis were cooking some serious deliciousness for dinner, but was it the same as meals made in Calabria?

To learn old country Italian cooking, I turned to The Silver Spoon, from Phaidon Press. Read More





Creamy Spinach and Fettuccine

Ingredients:

2 T unsalted butter
1 small onion, minced
3 garlic cloves, minced
1 1/2 lb spinach, washed and torn
2 T unsalted butter
2 T olive oil
6 slices of bacon, cut into 1/2 inch pieces
4 T flour
2 cups milk, reserve 1/2 cup to use as needed
1 t garlic powder
1/4 t ground black pepper
Pinch nutmeg
Pinch hot red pepper flakes, more if everyone likes it hot
5 oz (approximately 1 cup) Romano cheese, fresh grated
1 pound fettuccine Read More