Blog

Ingredients

1 tablespoon vegetable oil
1 red bell pepper, chopped
3 green onions, chopped
2 cups water
2 cups chicken broth
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground black pepper
1 tablespoon cornstarch
3 tablespoons water
1 tablespoon sesame oil
6 ounces frozen snow peas
1 (8 ounce) package firm tofu, cubed
1 (8 ounce) can sliced water chestnuts, drained

Directions

Heat oil in a large saucepan over medium heat. Add the red bell pepper and green onions and saute for 5 minutes. Then, add the 2 cups water, broth and soy sauce, reduce heat to medium low and simmer for 5 minutes.

In a separate medium bowl, combine the vinegar, red pepper flakes, ground black pepper, cornstarch, 3 tablespoons water and sesame oil. Add this to the soup and continue to simmer for 5 more minutes, or until soup becomes thick and bubbly.

Finally, mix in the tofu, snow peas and water chestnuts, and continue cooking 10 minutes, or until heated through.

Ingredients

1 pound beef brisket, chopped
2 eggs
3 slices white bread
1/2 cup grated Romano cheese
1 pinch dried parsley
salt and pepper to taste
3 tablespoons olive oil
4 onion, chopped
6 cloves garlic, chopped
12 (3.5 ounce) links sweet Italian sausage
1 1/2 pounds cubed beef brisket
1/2 pound pork neck bones
4 (6 ounce) cans tomato paste
3 (28 ounce) cans crushed tomatoes
1/2 cup red wine
4 bay leaves
1/4 teaspoon ground cinnamon
1/4 teaspoon dried parsley
1 teaspoon dried basil
salt and pepper to taste
3 (16 ounce) packages dry pasta

Directions

To make the meatballs, combine chopped meat, eggs, bread, Romano cheese, parsley and salt and pepper to taste in a medium bowl. Form golf ball-sized meatballs; place into freezer to firm up.

To make sauce, heat olive oil in a large pot on medium heat. Saute onion, garlic and fry links of sausage.

Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; reserve.

When onions and garlic are done, turn heat down to low. Add tomato paste; stir and simmer for 10 minutes. Add the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil and salt and pepper to taste; stir.

In a large skillet over medium heat, brown meatballs; reserve.

Simmer sauce over low heat for 3 to 4 hours, add meatballs and simmer for 1 hour. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs, serve.

Ingredients

8 cups Italian bread cubes
3 cups chopped tomatoes
1 cup minced fresh basil
1/2 cup thinly sliced red onion
1/2 cup olive or vegetable oil
2 tablespoons cider or red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced

Directions

In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk together the remaining ingredients; drizzle over bread mixture. Cover and let stand for 30 minutes before serving.

Ingredients

10 ounces fresh spinach – chopped, washed and dried
1/2 teaspoon dried dill weed
1 pint fresh strawberries, sliced
1/3 cup canola oil
1/4 cup red wine vinegar
1/4 cup white sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry hot mustard
1 pinch ground cayenne pepper
1 tablespoon sesame seeds, toasted

Directions

In a large bowl, combine the spinach, dill and strawberries. Refrigerate until chilled.

In a large glass jar with tight fitting lid, combine the oil, vinegar, sugar, garlic powder, onion powder, salt, black pepper, dry mustard and cayenne pepper. Shake well until sugar is dissolved.

Pour dressing over chilled fruit and greens; toss to coat and sprinkle with sesame seeds.