Lentil Minestra

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Do you sometimes start cooking and end up with something totally different? As a rule breaking-ologist, here’s a simple lentil soup that turned into a lentil minestra (peas, chicken, roasted red onions, sausage and arborio rice).

I kept adding layers:

When I started to the boil the lentils in a medium pot, I decided to add a container of chicken broth (from my freezer). I drained the lentils (after a minute on the stove), and added the chicken broth to a large pot.

The fresh chicken in the refrigerator ended up in the pot too! I simmered for an hour and then turned off the heat. I removed the chicken from the pot (to de-bone and add back to the minestra).

On my way home from running a few errands, I stopped at my favorite Italian deli (Russo’s) and bought fresh crusty Italian bread, a piece of parmigiano cheese and fresh Italian sausage.

I roasted the Italian sausage (make sure you poke them with a fork) and added two red onions (cut in slices) for thirty minutes. I added the roasted onions and sausage(cut into chunks) to the pot. I prepared arborio rice (al dente) and added to the pot. Not to mention, I also added a bag of frozen peas!

I sauteed for additional 5-7 minutes and it was ready to serve. I added freshly grated parmigiano cheese, black pepper and a few pinches of red chili flakes (optional). The finishing touches of fresh crusty Italian bread and red wine to our rustic dinner with friends.

a presto,

maria

Ribs and Butternut Squash

I have a few props from Monday’s Segment on CHCH TV 11 – where I prepared butternut squash and farfalle pasta. I have four (three pound) butternut squash and today, I prepared one with dinner. My mother loves ribs and when I seasoned the ribs with extra virgin olive oil, balsamic vinegar, red onions, whole garlic cloves, salt, pepper and red chili (for taste), I cut the butternut squash in cubes and threw in the pan next to the pork ribs.

The butternut squash was really good (carmelized) with the vinegar, and red onions and garic.

A nice change to serve with the ribs!

a presto,

maria

Roast Chicken With Champagne Grapes

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Everything but the kitchen sink in this recipe! I was clearing out the refrigerator and found a bunch of champagne grapes that my friend Christina gave me a few weeks ago. She gave them to me since she was going out of town and she knew I would use them. Yes, the next day, I sauteed some scallops and made a tasty sauce of champagne grapes, shallots, sliced almonds (sauteed the three with a little butter for two minutes), tossed over the scallops and added fresh flat Italian parsley (where was my camera)!

Interns in my office, pouring rain outside, I decided to roast a 1-1/2 lb. chicken. In the roasting pan, I added 2 red onions (quartered), 1 sliced orange, 3-4 hot peppers, 2 garlic bulbs, 6-8 red baby potatoes and a bunch of champagne grapes. I added salt, pepper, 1 cup of water and baked for :45 @ 400F

Back to the office……checked the chicken at :30 and added 2tbsp. brown mustard paste over the chicken. Covered the chicken with the fruit and veggies for additional :15 minutes.

I love feeding my interns! This is something Tyler Florence would appreciate (one of my favorites)!

maria!