STEWED CABBAGE LINGUINI

STEWED CABBAGE LINGUINI Sautéed cabbage, sweet onion and celery with fresh garlic, fennel and caraway. Combined with tomatoes, and stewed till tender. Tossed with linguini. Subtle and delectable! Serves 6 4 T. extra virgin olive oil 3 garlic cloves, peeled and finely chopped 1 t. ground fennel seed 1 t. dried basil 1/4 t. caraway … Continue reading STEWED CABBAGE LINGUINI

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SWEET RED PEPPER TOMATO SAUCE OVER THIN SPAGHETTI

SWEET RED PEPPER TOMATO SAUCE Sautéed sweet red peppers in extra virgin olive oil simmered in a  fresh garlic and ground fennel tomato sauce with soy creamer. Served over thin spaghetti. Naturally sweet and fragrant! Serves 6 2 T. extra virgin olive oil 2-3 garlic cloves, peeled and finely chopped 3 lg. fresh red peppers, … Continue reading SWEET RED PEPPER TOMATO SAUCE OVER THIN SPAGHETTI

SOUTHEAST STREET SHELLS

SOUTHEAST STREET SHELLS This is how to make a spaghetti sauce that tastes and feels like there's meat in it without the addition of soy meats. Takes a little longer, but it's easy. Served over pasta shells. Nutritious and delicious at once! Serves 8 16 oz. pkg. frozen peas (standard size, not petite) 1 c. … Continue reading SOUTHEAST STREET SHELLS

SAUERKRAUT AND NOODLE PAPRIKASH

SAUERKRAUT AND NOODLE PAPRIKASH Sautéed sweet onion, sauerkraut and fresh garlic mixed with creamer and sweet paprika with a touch of sugar. Tossed with flat noodles. Simple and delicious! Serves 6 2 T. peanut oil 1 heaping t. mashed fresh garlic 1 medium-sized sweet onion, thinly sliced into half rings (cut whole onion lengthwise, from top to … Continue reading SAUERKRAUT AND NOODLE PAPRIKASH

RUBY PORT RED SAUCE WITH VERMICELLI

RUBY PORT RED SAUCE WITH VERMICELLI A richly flavored tomato sauce using stewed tomatoes with Ruby port, garlic and extra virgin olive oil. Served over vermicelli! Serves 6 2 T. margarine 2 T. extra virgin olive oil (a good flavorful one) 3 garlic cloves, peeled and finely chopped 2, 15 oz. cans stewed tomatoes 2, … Continue reading RUBY PORT RED SAUCE WITH VERMICELLI

SOME LIKE IT HOT HUNGARIAN GOULASH

SOME LIKE IT HOT!  HUNGARIAN GOULASH Sautéed red and green peppers, onions and cabbage with soy sausage in a red wine tomato sauce seasoned with herbs, Hungarian paprika and Indian chili. Combined with soy sour cream and macaroni! Makes 12 cups 1/2 lb. dried elbow macaroni, cooked in lots of liberally salted water till tender; … Continue reading SOME LIKE IT HOT HUNGARIAN GOULASH

RIGATONI WITH GREEN PEPPER SAUCE

RIGATONI WITH GREEN PEPPER SAUCE Sautéed green peppers in garlic and olive oil. Simmered in a rosemary and fennel tomato sauce. Served over rigatoni pasta!  Serves 4-6 2 T. margarine 2 T. olive oil 3 garlic cloves, peeled and finely chopped 2 lg. green peppers, cut lengthwise into 1/4 inch wide strips 2, 16 oz. … Continue reading RIGATONI WITH GREEN PEPPER SAUCE

PRIMAVERA IN MUSTARD CREAM SAUCE

PRIMAVERA IN MUSTARD CREAM SAUCE Fresh sweet red peppers and onion sautéed in olive oil and garlic with Kalamata olive. Combine with steamed asparagus and broccoli, then tossed with a light creamy mustard basil sauce. Tossed with fettucini! Serves 6 2 T. olive oil 2 T. margarine 2 lg. garlic cloves, peeled and finely chopped … Continue reading PRIMAVERA IN MUSTARD CREAM SAUCE

LINGUINI AND PEPPERS

LINGUINI AND PEPPERS Fresh sweet green, red and yellow peppers sautéed with garlic, then tossed with linguini and a sesame, soy sauce, sweet/sour basil dressing. Simply stated! Serves 6 1 lb. linguini, broken in half 2 T. margarine 3 garlic cloves, peeled & finely chopped 1 green pepper, cut into 3/16 inch wide strips, lengthwise … Continue reading LINGUINI AND PEPPERS

JIM’S FIRE STATION MACARONI

JIM’S FIRE STATION MACARONI Sautéed onion and sweet red peppers combined with kidney beans and mushrooms. Simmered in a tomato sauce seasoned with tarragon, chili powder and garlic. Tossed with macaroni and sweet corn! Serves 8-10 4 T. margarine 2 c. diced onion, 3/4 inch squares 1 sweet fresh red pepper, diced into 3/8 inch … Continue reading JIM’S FIRE STATION MACARONI

FRESH MUSHROOM TOMATO SAUCE OVER MOSTACCIOLI

FRESH MUSHROOM TOMATO SAUCE OVER MOSTACCIOLI Fresh mushrooms sautéed in extra virgin olive oil and garlic. Simmered in a smooth tomato sauce with a touch of allspice and heat. Served over cooked mostaccioli pasta!  Serves 10 3 T. margarine 3 T. extra virgin olive oil (something flavorful) 3 garlic cloves, peeled and finely chopped with … Continue reading FRESH MUSHROOM TOMATO SAUCE OVER MOSTACCIOLI

FRESH BASIL AND BLACK OLIVE ZITI

FRESH BASIL AND BLACK OLIVE ZITI Sauce of mushrooms, shallots, Kalamata olives, and fresh basil tossed with ziti pasta! Serves 8 3 T. margarine 3 T. olive oil 3-4 shallots, peeled and sliced lengthwise into thin strips 1/2 lb. fresh mushrooms, diced into 3/8 inch cubes 28 oz. can whole tomatoes, drained, seeded and finely chopped … Continue reading FRESH BASIL AND BLACK OLIVE ZITI

15 MINUTE LINGUINI CLASSICO

15 MINUTE LINGUINI CLASSICO Olive oil, garlic, tomato, herb and spice served over linguini. Can’t get much simpler than that! Serves 4-5 2 T. margarine 3 T. extra virgin olive oil 4 med. garlic cloves, peeled and finely chopped 1 t. dried rubbed sage 1/4 t. ground allspice 28 oz. can whole tomatoes with liquid … Continue reading 15 MINUTE LINGUINI CLASSICO

CREAMED SPINACH AND MUSHROOM NOODLES

CREAMED SPINACH AND MUSHROOM NOODLES Sautéed mushrooms combined with Kalamata olives and spinach, and cooked in a creamy white wine garlic sauce. Tossed with spinach noodles and served with fresh tomato slices drizzled with white wine vinegar! Makes 10 servings 2 T. margarine 2 T. extra virgin olive oil 3/4 lb. fresh mushrooms, diced into … Continue reading CREAMED SPINACH AND MUSHROOM NOODLES

AUTUMN NOODLE

AUTUMN NOODLE Sautéed onion and green cabbage with fresh garlic and red delicious apples seasoned with caraway and poultry seasoning. Tossed with noodles! Serves 6-8 4 T. margarine 2 T. peanut oil 4 garlic cloves, peeled and finely chopped 2 lg. red delicious apples, peeled, cored and chopped finely 2 c. diced onion, 3/8 inch … Continue reading AUTUMN NOODLE

ANTIPASTO RIGATONI

ANTIPASTO RIGATONI Roasted peppers, sautéed sweet onion, olives and capers cooked with tomatoes and garlic, then tossed with freshly cooked rigatoni! Serves 6 2 T. margarine 3 T. extra virgin olive oil 1 lg. sweet onion, cut into thin strips (cut onion in half from top to bottom, then cut each half from top to bottom into … Continue reading ANTIPASTO RIGATONI