Creamy Cauliflower Soup

There is no shortage of vegetable soup recipes , but this one is very special. It’s so good , you forget you’re eating something so healthy. Roasting the cauliflower and toasting the walnuts makes all the difference.  Do not skip this step. For a special treat, serve the soup with grilled cheese and bacon croutons ! Add brown Basmati rice on the side for a light lunch . Let guests help themselves. We usually have it as a first course or light meal with garlic rye croutons.The soup is very thick but can be successfully thinned with small amounts of unsalted veggie, chicken broth, or even milk. We like milk because it does not overpower the taste of the cauliflower . We all know that milk flavor and aroma is changed from contact with other foods.The milk just picks up the flavor and aroma of the soup.

    To Roast Cauliflower 

 

4 cups cauliflower
4 cloves Garlic, or more if desired
Olive oil, as needed

  To Make Soup
 1 quart of light broth or water
 2 tablespoons of sweet butter
 ¼ teaspoon hot red pepper flakes
1 cup of yogurt; Greek style is best
 2 teaspoon of corn starch
5 tablespoons of shredded reduced fat cheddar

Break cauliflower into florets. Toss with olive oil , 3 tablespoons or more if needed, 2 teaspoons of pressed garlic, and sprinkle with salt. Place in a jelly roll pan or cookie sheet and roast in a slow oven on top rack until soft and lightly brown. Next process cauliflower and pepper until smooth. Add half the water/broth and process. Pour into a saucepan and cover. Cook over low heat for about 15 minutes, then add the rest of the water/broth that has been mixed with the cornstarch. Add the yogurt and heat thoroughly. Adjust seasonings and consistency. You can cook it down uncovered to thicken it, or add a little more yogurt or milk . Add liquids only at a spoonful at a time until desired consistency is achieved. Add butter and stir. Stir in cheese. Serve with garlic toasted rye croutons and toasted walnuts.

Rye Croutons 
Sliced rye bread Butter or oil Pressed garlic; can substitute granulated garlic Cut bread into small cubes. Toss with oil or melted butter and garlic. Toast on a cookie sheet until browned and crisp
Toasted Walnuts 1 cup of finely chopped walnuts Oven should be as low as possible; nuts burn fast. Place nuts on sheet and toast lightly .

Grilled Cheese and Bacon Croutons

8 thin slices of white bread
4 thin slices of smoked gouda, fontina, or a good sharp cheddar
4 crisp slices of bacon
unsalted butter or olive oil

Crumble bacon. Place one slice of cheese on each of 4 slices of bread. Top each with some of the crumbled bacon. Cover with the remaining bread slices. Coat with butter or oil and grill until crispy and brown. Cut into small cubes and top soup.

Fusion Pork

We call this a fusion dish because of the mix of flavorings and spices. It’s a little bit Polynesian with the pork, coconut, and pineapple; a little bit Mexican with the cumin and chipotle, and a little Asian with the Ponzu,garlic, and rice. Speaking of rice, we use a fragrant variety for this dish such as Basmati or Jasmine, both are available in brown variety which adds chew and is far healthier.This is a quick and easy dish , very similar to a stir fry but with a twist. It is lightly “stewed” if you will, to produce a tender bite, as the pieces are cut larger than a stir fry.Serve with rice or Asian style noodles; buckwheat noodles are great!

4 large lean boneless pork chops; we used sirloin
1 large green bell pepper
1 large red pepper
1 large onion
1 large carrot
3 tablespoons of minced garlic
3 tablespoons of oil; we used coconut for this
3 quarter sized discs of ginger
¼ cup of smoky chipotle cooking sauce or 2 smoked chipotles
3 tablespoons of Ponzu with lime
¾ cup of crushed pineapple in juice
Pinch of crushed dried red pepper
½ cup water
Cumin

Cut the pork into bite-sized cubes and set aside. Slice the pepper and onion into strips. Add the coconut oil to a heavy skillet and heat. Add the porkand cook, while occasionally stirring, until brown. Remove the pork with a slotted spoon. Add the onion and pepper to the skillet and saute until wilted. Add the garlic, ginger, and 2 smoked chipotles finely chopped, if using the whole pepper in lieu of the jarred sauce. Return the pork to the pan and add 1 cup of halved cherry or grape tomatoes. Stir and cook adding ½ cup water. Add the 2 bunches of broccoli crowns and cook leaving it slightly crunchy . Add the pineapple and dash of cumin. Stir in shredded carrots and cover. Remove from heat and prepare rice according to package directions.
Scoop rice/noodles onto a rimmed platter or shallow serving bowl. Ladle pork and veggies into the center, working out to the edge. Leaving a little “border “ of rice/noodles.

Individual Stuffef Chicken Breasts

If you like chicken cordon bleu, you will really like this tasty, but guilt free version. Plus, it can be sauteed or even baked, we make it in Summer on the outdoor grill where it takes on those lovely caramelized grill marks. It is easy and quick. Sides can be simple or more elaborate.You can substitute your preference of ham and cheese, but we like black forest ham and smoked Gouda. We do alternate and sometimes go prosciutto and provolone .

Sides can be simple or more elaborate. Some good choices to choose from are mashed yams, asparagus, rice, pasta, broccoli di rapa, or a simple green salad. Your choice. Drinking wine? We like this with a fruity white or rose. Recipe feeds 4.

4 whole chicken breasts, bone in or boneless. We always go boneless and save the breast frames for broth or stock; cooks quicker too.

4 ounces of thin sliced lean ham

4 ounces of smoked Gouda

4 tablespoons of flour

Roasted garlic bread crumbs

4 tablespoons of compound butter; recipe follows

4 teaspoons of butter

Create a deep pocket in each breast by slicing horizontally almost completely through to the opposite side of where your cut begins. If using bone in, cut very close to the bone. If boneless, just make your cut midway with an equal amount of chicken on top and bottom. Next open the pocket and spread a teaspoon of plain unsalted butter inside ,top and bottom. Sprinkle with black pepper. Lay half of the cheese on the bottom half, top with 1 ounce of ham, finish with the rest of the cheese. Using small skewers or toothpicks, seal each breast, closing completely. This is important to avoid losing the butter and cheese. Next coat each breast with 1 tablespoon of the compound butter. Finally roll it gently in the bread crumbs, covering all sides. Refrigerate.

If grilling : oil the surface and when very hot, place chicken on grill. Brown on one side and then turn only once. Use a thermometer to check doneness

If baking : Coat a non-stick, parchment, or foil lined shallow baking dish with a small amount of olive oil. Place the chicken in the pan and cover .Bake at 350 until cooked though , about 30 minutes.Then uncover and raise flame allowing crumbs to turn golden brown.

To saute: saute inn butter or oil, or a mixture of both. Cook until golden and crisp. Remove from pan and serve.

Serve with lemon wedges or a creamy honey mustard.

Compound Butter

4 tablespoons of unsalted butter, softened

1 teaspoon of finely minced parsley leaves

1 teaspoon of finely minced tarragon or rosemary leaves

A healthy dash of garlic powder, not salt

Dash of paprika

Mix all ingredients together and keep refrigerated until using.

Rotisserie Chicken Corn Chowder

Like most Italians my wife absolutely will not waste food of any kind as long as it’s fresh. She and her talented family have created enough recipes to fill at least 5 cookbooks, many utilizing leftovers and scraps. This is one such recipe that replaces the rich creamy corn chowder we prepare in Fall and Winter. This is a much lighter version chock full of vegetables and without the creamy base. It’s a great way to use leftover rotisserie chicken which most stores on selling for $4.99 all over the Bronx and Westchester. Unprepared chicken goes for the same price and sometimes even higher, so this a bargain with which to begin. Using the leftovers to create another meal makes it even more economical. Leftover grilled corn is best, but you can oil a few ears and grill it indoors for about 5 minutes to get the char marks. Use your overripe tomatoes for this. If you don’t feel like making or eating soup in warm weather, toss it in a freezer bag.We do use a crock pot overnight  for this in Summer. In fact, we have done this and added frames to the bag. In Autumn, we make a giant batch of really good stock. When doing this, toss in scraps of raw celery, carrot,onion, parsley,turnip, parsnip,etc. Soup stock will be ready to go!

I rotisserie chicken frame with any meat left on it, a little or a lot

Bay leaves

2 ears of corn

½ diced onion

½ large green bell pepper

1  cup chopped tomatoes (fresh or canned; we use fresh cherry,grape,or plum)

1 cup diced celery or fennel

1 diced carrot

2 strips bacon or ham

1 medium diced potato

4 tablespoons chopped parsley leaves

3 cups raw chopped spinach or small  leaves from kale, turnip, dandelion, or even mustard greens or half greens and half broccoli crowns

1 small branch of tarragon or rosemary

Place the frame in a deep soup pot with 2-3 bay leaves and cover with water. Cook until everything falls apart, about an hour or so on medium high, covered. If you have enough chicken to cut up into soup size chunks, remove them first and refrigerate to avoid overcooking. When done,strain using a colander to catch bones.

In the same pot, place the bacon or ham snipped into small pieces. Cook, stirring until fat is rendered. Add onions and bell peppers. When lightly browned, add carrot  and celery and cook about 5 minutes more. Add potato, corn, and 2 quarts of water, or salt free broth. We use water.

Add corn on the cob that has been grilled and tomatoes. Add tarragon Cover and cook on low for 90-120 minutes. Add greens and parsley. Remove ears of corn, strip the kernels and return to the soup with the reserved chicken. Cook until wilted and tender. If using broccoli, you will have to cook it a few minutes more. Serve with a nice crusty toast and pass pepper mill.

  We love this in hot weather and so will you. Today was our first go-round of the season. With sweltering heat, unless you’re lucky enough to have central air, you’re pretty much tied to one room. Who wants to be cooking in a hot kitchen? This is quick, cool , healthy, delicious, and EASY! It’s a win-win and can also be used as a great side or appetizer with grilled meats, chicken, or fish. Grilled chicken can be added right to the salad . We have also done this with lean boneless pork; excellent! Or, go vegetarian and make your side grilled veggies like eggplant, peppers, zucchini, tomatoes…. Possibilities are endless. Greens can be mixed; use your favorite. Today we used Romaine, spinach, and arugula to vary the intensity and texture. We like to soak the sliced onion in cold water, refrigerated, for about an hour to remove the “sting”. Use an ordinary box grater to shred the cheese right over the salad. We always use Balsamic fig dressing on this salad.

As a main dish  you will need :

4 cups of greens per serving

 2-3 ounces of ricotta salata per serving

1 sliced  and peeled peach for each serving

2 tablespoons of Chia or chopped pistachios per serving

1 diced green bell pepper , per 4 servings

1  diced mild/burpless/pickling  cucumber, per 4 servings

1 thinly sliced small red onion, per 4 servings

Prepare the greens, washing and tearing into bite size pieces. Place in a shallow bowl. Arrange ¼ of the diced green pepper, cucumber, and thinly sliced onion on top of the greens. Add the peaches in a circular pattern. Drizzle lightly with dressing. Top with shredded cheese and then Chia or chopped pistachios. Pass dressing and pepper at the table.

White or Rose and a snowy Christmas movie pairs well  with this meal!

Bellarturo's What's Cooking ?: Summer Moussaka

Bellarturo's What's Cooking ?: Summer Moussaka: If you are a fan of Moussaka, you will like this version for a quicker and/or warmer weather menu. We really love this because it eliminate...

Summer Moussaka

If you are a fan of Moussaka, you will like this version for a quicker and/or warmer weather menu. We really love this because it eliminates the baking step and still tasttes great. We like it ove pasta, but have served it with rice, potatoes, and even grilled whole grain flatbread.

The recipe was created from the desire to make moussaka without using the oven as the temperatures in New York were well above 90 . And, in little Italy, though the air is fragrant with the yeasty aroma of bread and pizza dough rising, cookies baking, and garlic gently releasing its essence into warm olive oil;  all that cooking makes it even hotter!!!

You have 2 choices on the initial eggplant preparation. The eggplant can be diced and sauteed or it can be sliced and grilled, indoor or out, and then diced into the sauce. I like both ,but favor the grilled taste . When you saute this dish, it becomes a little more of a moussaka “stew’, and is a very nice alternative. Another way to prepare this is to make the sauce using a crock pot overnight , or the day before. Then grill your eggplant and add the spices to simmer for 15-20 minutes to finish.

We use Italian eggplants from the Arthur Ave market, whole oregano from Teitel Brothers, and imported pasta, also from the market. You must use very lean  beef for the healthiest version and the best flavor. A whole wheat pane di casa from Terranova was great for sopping up the extra sauce! As always, use judgement when selecting and cooking produce as moisture, flavor, and textures vary. Accordingly, seasoning and cooking times are approximate. Smell and taste before bringing it to the table.

White Sauce Want to cheat on this step? See my recommendation at the assembly stage)

1 1/2 cups of milk

1/2 stick of unsalted butter

3 tablespoons of flour

4 tablespoons of parmigiano

¼ teaspoon of whole nutmeg , grated right into the sauce to finish

Add butter to a saucepan. When melted, add flour , slowly and stir until completely lump free.

Add milk and bring to a low boil until thickened. Remove from heat , add cheese and grate nutmeg into the sauce.Set aside or cool and refrigerate if making ahead of time.

Eggplant Sauce

2 large Italian eggplants

12-16 ounces of very lean ground beef

1 large onion, minced

5-6  cloves of garlic, pressed

2 large bay leaves

1 tablespoon or more of oregano

1 teaspoon of cinnamon, or a half bark stick ( Don’t forget to remove the stick before serving!)

½ or more teaspoon of cloves

1 large can of diced Italian tomatoes packed in puree

Olive oil as needed

Heat a heavy skillet and 2 tablespoons of oil. Higher heat makes for better browning while preserving moisture. When haze rises, add meat all at once breaking up the chunks with a long handled fork. Stir frequently to assure a nice brown crust on the meat. Cut the eggplant into large dice if you are going to saute it. Remember the eggplant will shrink considerably when cooked as it releases its juices..

When the meat is almost done, add the onion , diced eggplant ,(if sauteing), and half the garlic, still stirring. When onion is light brown, add the can of tomatoes, add the Bay leaf, and cover tightly. Lower the heat.

Meanwhile, if you are grilling the eggplant, just leave your heat low and pot covered as you prepare the eggplant. Slice the eggplant a little on the thick side and place on a very  hot , well oiled grill. Sear and get those tasty grill marks. You must use enough oil and heat to avoid sticking. Turn over once and when the 2nd side is browned, remove to a large platter. With a knife and fork, or if you prefer a large scissor, cut into good sized chunks. Add to the meat sauce. Add the remaining garlic, oregano, pepper, cloves, and cinnamon. Cover and cook on a very low flame for about 15 minutes. Taste eggplant for doneness.

If using rice or pasta, prepare as directed. We have used Jasmine , basmati and just ordinary long grain; brown is always your healthiest choice though it takes a little longer to cook. If serving with bread, grill it with oil and garlic and definitely include a salad.

We have also used whole baked potatoes from the outdoor grill as a bed for the moussaka.

Our most recent recipe included an imported cut of pasta called “Ventagli” which resembled half moons of curly lasagna. It was interesting and made a nice presentation, but it’s best feature was having the sauce cling to it .

To serve . Heat the eggplant/meat sauce. Add the white sauce and stir until hot. Pour over  the rice , pasta, or potato. If you want to “cheat” and use jarred sauce, I highly recommend Barilla’s Roasted Garlic Alfredo. I also advise watering it down first with milk to reduce the fat/salt content .

Add a green salad  with chopped bell pepper, diced cucumber with a simple oil and vinegar dressing.  Top with Feta if you wish. Pass salt and pepper.

Spaghetti Squash with Pasta in Creamy Mushroom Sauce

Love spaghetti squash. It is very versatile and can seriously stretch your pasta portion without stretching your waist. This recipe is one of my favorites with a much lighter style sauce than we use in cooler weather. There are different types of pasta available in most large supermarkets. The choices are getting better all the time. We use whole wheat, ancient grains, brown rice pasta, spinach, artichoke, so on. Also available in Asian markets are the typical rice noodles, Lo Mein and also spinach. But recently  I found   mushroom cellophane noodle which is light and delicious. Here in the Bronx, we found it at Chang-Li over in Parkchester at the “border”  of castle Hill.  Chang-Li is NOT for everyone as it is very “Old World” . We love visiting for Asian produce and seeing the unusual products! Also in New York, another great Asian market ,more modern and  like a ShopRite in size, is HM. The store is on Central Avenue around Hartsdale, which has a large and diverse Asian community.  This recipe is made with the mushroom and brown rice pasta.

1 large spaghetti squash

12 ounces of noodles, thin style

1 small bunch of scallions

1 box of mushrooms, your choice, about 10 ounces

4 cloves of garlic

½ cup lowfat yogurt or sour cream; we prefer yogurt

¼ cup olive oil or unsalted butter; we use oil

Grated cheese,Asiago, Fulvi, etc.; your favorite

4-5 tablespoons of finely chopped walnuts

Black pepper

4 strips of crisp bacon is OPTIONAL

Boil the spaghetti squash in a covered sauce pan. When cool enough to handle, cut in half and gently fluff strands out into a bowl. Add a spoon of oil and toss, set aside.

Chop the scallions, mushrooms and garlic in a large skillet.. Saute in the butter /oil, or a mix of both, if you like. Set aside. Chop the nuts and mix with coarse black pepper, set aside.

Boil the pasta. Drain , reserving ¼ cup of the cooking water.Gently mix the pasta and squash into the skillet with the veggie mixture. Turn on low heat.  Mix as you heat the mixture together. Add the rest of the butter or oil, the yogurt, grated cheese, and chopped parsley leaves. Pour into a large pasta platter and top with pepper-nut mixture and optional bacon. Pass more cheese and pepper at the table.

Ancient Grain Pasta with Eggplant and Sausage

http://www.foodnavigator-usa.com/Markets/10-ancient-grains-to-watch-from-kamut-to-quinoa

This is a great dish for folks who want great tasting food , but are mindful with regard to healthful ingredients and fewer calories. We love Ancient Grains pasta and have found it to be the only pasta you can cook right in the sauce without it turning mushy due to the lower temperature and reduced liquid. Great product! We eat this often and sometimes splurge by using pork. Excellent quality leaner Italian pork sausage can be found  on Arthur Avenue. The flavor is so good that a little goes a long way. As a regular and frequent main dish in our home, we usually use chicken  sausage, also available on Arthur Avenue in sweet or hot. Go with the hot as eggplant is sweet and thus provides an interesting contrast of flavors. All that’s needed at lunch or dinner is a nice green salad . In the cooler weather, you may want a hot side such as broccoli, escarole or broccoli rabe sauteed in garlic and olive oil with crushed red pepper and a pinch of salt. The rabe and broccoli  also benefits from a small squeeze of fresh lemon.

2 medium eggplants, Italian preferred, peeled or not

4 sausage links

4 cloves of garlic , minced or crushed

1  ½ teaspoons of oregano or more if you like

Olive oil as needed

1 large can of diced tomato packed in puree

1½ cup each fresh Basil and Parsley leaves chopped fine

½ cup of Ricotta Salata or Feta; you can mix the 2, but feta is generally saltier

2 tablespoons of hard cheese grated, such as Parmigiano, or Romano

1 box of Ancient Grains pasta

½ cup each fresh basil and parsley leaves chopped fine

½ cup of Ricotta Salata or Feta; you can mix the 2, but feta is generally saltier

2 tablespoons of hard cheese grated, such as Parmigiano, or Romano

Cut eggplant into large dice and set aside . Remove the sausage from the casing.  Heat a heavy frying pan with 1 tsp of oil. Add the sausage breaking it up with a fork . Brown the sausage well and drain off all the meat fat. Remove sausage from the pan. Add 2 tablespoons of olive oil. Heat and add eggplant. Cook until almost done , stirring frequently to avoid sticking. Add garlic and sausage; cook about 5 minutes to color garlic. Add the tomatoes and oregano and cook covered  about  15 minutes on medium flame. Add 1 cup of water and bring to boil. Add pasta and cover . Cook about 8 minutes and taste Turn off at al dente stage. Transfer to a serving dish and stir in herbs and cheese. Serve with salad or cooked leafy greens and bread. Need bread? Try Madonia, Addeo, or Terranova for the crusty Italian bread you can only find on Arthur Avenue.

Feedback? Let us know what you think. Bellarturo is on FB where you can contact us for personal shopping and shipping from Arthur Avenue.

Feta Stuffed Corn Cakes Topped with Tomato

Funny thing about inspiration ; it strikes when you least expect it. I was strolling along Arthur Avenue when I decided to check out the produce situation at "the market". Yes, it needs no name. We all know there is but one. I saw some beautiful yellow and white ears of corn that seemed to be bursting with juicy plump kernels. I imagined how sweet those bi-colors were going to be and bought some. Next, I headed toward the tomatoes, cheered on by the scent of fresh basil. Mesmerizing! I picked up some very red, fragrant tomatoes and a large bunch of basil and parsley and headed for the door. I walked down the street past Teitel Brothers and all at once caught the briny and delicious aroma of really nice Feta cheese emanating from the entrance. All of a sudden it gripped me! Why not marry a Greek to a Mexican? I love just about  anything Greek or Mexican and suddenly saw these little hot pockets grilling as the image  seared into my brain.
I got home and began my experiment. It turned out better than I could have imagined. I made some little corn cakes , similar but less chewy and more fluffy, than those delicious Mexican cakes topped with salsa and Queso fresco. I made the cakes on a cast iron griddle, but later stuffed and heated  them on a grill outside to acquire those lovely and smoky  grill marks.We ate it for dinner with a green salad, but I think it would be nice as a lunch dish or even an appetizer , if cut into wedges. I will definitely revisit this recipe come Autumn with a soup course, or perhaps a side of broccoli rabe or escarole. We'll see! You absolutely must try this. It is simple and very,very good!  We enjoyed these so much that we made more the next day with a delicious variation for lunch. We stuffed them with Habanero cheese and covered them with chopped basil in  honey!
Whoa!
PS Never discard your ears; save them for a corn chowder base!

For the cakes

1 cup of coarse cornmeal
2 large ears of very fresh corn  
5 tablespoons of low fat sour cream or yogurt  
1 extra large egg
dash of salt
if needed for consistency, a few drops of water or milk                                                              
                                                                                                 
                                                                                                 

Remove the corn from the ears over a bowl to catch juices; freeze the ears for later use
Mix the corn meal with the shucked corn and any kernel milk. Add the salt and sour cream. Stir well. Finally add the egg and stir very well. You should have something like a very loose cookie dough. It should not look like pancake batter. Heat your well oiled griddle. Pour about 1/4 cup per cake and quickly and gently spread the top to create the size you want to serve. We made them thin and about the size of a regular pancake. Remember , they will be stuffed and topped. You will cook two at a time. When one side is done. Turn it over. Immediately, cover one pancake with crumbled Feta. Then, top with another pancake . The side up will be the one that needs more browning as you will also turn it over . Cook until nicely golden. Then flip and grill. until golden. When all your batter is used, cover lightly and make the topping. We were able to get 8 cakes which made 2 "sandwiches" for each of us.

Tomato Topping

2 or more medium tomatoes
2 pressed garlic cloves
1 teaspoon of dried oregano or 2 if fresh chopped
2 tablespoons of chopped parsley leaves
dash of salt
1 tablespoon of chopped cured olives or 1 teaspoon of capers, optional but good. Omit salt if using
4-5 tablespoons of olive oil


Wash and dry tomatoes. Cut into dice. Add oregano, parsley, garlic , oil and optional ingredients


To serve
Heat on griddle or grill and top with tomatoes. Plain green salad with red onion and Persian or Kirby cukes Dress with  oil and Balsamic. Pass pepper mill.

Super Quick Vegetarian Meal in a Bowl

This is a very healthy dish that can be used for lunch or dinner. The recipe was created like so many good things, by accident. The weather was very hot, we were tired of sandwiches,didn't want to heat up the kitchen, and getting hungry. I checked the fridge and found a nice green bunch of dandelion that was already washed and cut up, apparently for dropping into soup, as my wife does frequently . Next my eyes went to a jar of pressed garlic covered in oil. My brain was already absorbing the fragrant vapors from the garlic sizzling in hot olive oil. The dish was very good and part of the goodness came from fresh ingredients and minimal water to cook the lentils into a creamy sauce like base. Keep a small pot of hot water ,(covered), to add only as needed.That was it! So simple and delicious. You may want to add an additional protein source or course and some bread for dinner. 20 minutes or less from start to finish.

For 2 servings

I bunch of dandelion, washed and cut up. Substitute escarole, kale, or spinach, if you must.
1/2 cup dried lentils
1 large clove of garlic, pressed or chopped

3 ounces of mung bean noodles
Dash of crushed red pepper
2 ounces of olive oil
1 large egg per person; make 2 each if desired
Splash of Balsamic vinegar
Dash of no salt seasoning blend or your personal choice

Pour oil into a small saucepan or deep skillet. Heat and add garlic.Cook on low until slightly colored; do not brown. Add dandelion and cook about 5 minutes, stirring. Add 1 cup of hot water and the lentils. Cover and raise the flame to medium. Check periodically to keep lentils in liquid. When lentils are chewy "done", add the noodles and another 1/2 cup of water and seasoning. Again, only add the water as needed. Keep the pan covered. When lentils, greens and noodles are done to taste, drop in the eggs and cover allowing them to poach in the broth until soft set. Serve in shallow bowls with the balsamic vinegar on the side.

Bellarturo's What's Cooking ?: Italian Antipasto Dip

Bellarturo's What's Cooking ?: Italian Antipasto Dip: There are two ways to serve this. First you can layer, chill and serve with bread. Another option is to layer on top of the bread and bak...

Italian Antipasto Dip

There are two ways to serve this. First you can layer, chill and serve with bread.

Another option is to layer on top of the bread and bake it for 15-20 minutes until heated through. When we serve this in Autumn/Winter , we also add some shredded mozzarella or mixed Italian shreds on top ! Delicious and can be made ahead and covered in the fridge; nice with a plain salad of dark greens, red onion , and mild small cucumbers. We like Arugula and Spinach. Keep everything refrigerated until serving time.

Ingredients: Chop and assemble all ingredients before beginning

White Beans

½ Pepperoni, coarsely processed

½ lb Ham, small dice

½ lb Genoa salami, small dice

½ lb Provolone chunk , shredded

1 5-7 oz jar prepared roasted peppers; or 3 large fresh roasted, minced

10 Artichoke hearts, sliced into slivers

1 cup diced plum tomatoes mixed with 1 teaspoon of dried basil, or 2 tablespoons of chopped fresh oregano and 1 teaspoon of balsamic vinegar

½ cup thinly sliced celery

¼ Italian or Greek olives, chopped

Optional: capers and anchovies

Basil

Italian Bread or Pita, plain or garlic bread

Olive oil as needed

For the bean layer

2 cups cannellini beans, fresh or canned, rinsed and drained

¼ cup finely chopped fresh parsley leaves

½ teaspoon of Oregano

3 cloves of pressed garlic

Coarsely ground black pepper

1 teaspoon of lemon juice

¼ teaspoon of fresh lemon zest

Olive oil

Puree the beans. Stir in celery, garlic, parsley, pepper, lemon juice, and zest. Add enough olive oil to create a nice creamy dip consistency.

Spread beans on large serving platter.

Scatter ½ of the pepperoni on top

Follow with ½ of the cheese

Then ½ of the roasted peppers

Add ½ of the ham

Add ½ of the artichoke hearts

Add ½ of the salami

Repeat layers : pepperoni, cheese, peppers, ham, artichoke, salami

Top with tomatoes, olives, spreading to cover the top

Add optional ingredients, if using

Garnish with additional chopped fresh basil and parsley for an eye popping color contrast

Chill until serving

Small slices of bread can be lightly toasted, plain or with garlic and oil

If serving hot, cover the top with mozzarella before heating

Best Roasted Tomato Jam

This is a great condiment, sandwich spread and good anywhere you want rich tomato flavor. And, it's so easy to make! When Autumn rolls around , make all you can and freeze it in small batches. You will never regret putting Summer in your freezer and making an anchovy pizza with Summer tomatoes on Christmas Eve for an elegant appetizer! It enhances other flavors as well. One of our favorite add ins : caramelized onions. It adapts to many uses and variations. The main thing is this: you must use extremely over ripe fruit that is too soft to slice. They must be slow roasted in an open shallow pan to encourage the evaporation of water and the caramelization of tomato juices. You must stir them a few times during roasting to stir up the sugars clinging to the pan , not allowing those sugars to burn. If you have to constantly monitor the pan, then your heat is up too high. About 300 is best, depending on your oven.

You can use any tomato variety you wish, but high sugar varieties are best. We love to mix cherry tomatoes and plum . The end product is thick and sweet.

Wash tomatoes and drain well. Cut them in quarters; cherry types are left whole. Oil a cookie sheet or pizza pan well with olive oil and heat. Add tomatoes and salt lightly. Add a few tablespoons of olive oil and mix. Add them to the prepared pan and roast slowly until thickened and dry. Cool and mash lightly , leaving it a bit chunky. Taste for salt and add a little oil if it is too dry. A few drops of good balsamic vinegar is great too. Store in the fridge in a glass jar. We use this a lot on pizza and in BLT’s

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