Tortellini and Basil Salad

The fresh basil is what makes this salad so amazing.  But it is the tomatoes with the basil that puts it over the top.  Yes, it is just tomato and basil...but the 2 together with the tortellini is such a flavor and texture explosion.  The olive oil makes it creamy and the optional salami gives it a bite of spice.  I love to eat this salad with a grilled steak or chicken.  You can also place on top of mixed greens.  I also make this as a hot pasta dish, omitting the salami.

Ingredients

• 1 (16 ounce) package refrigerated cheese tortellini
• 8 ounces shredded asiago  cheee 
• 1 lb. container of grape tomatoes, cut in half,  the long way
• 2 cloves of minced garlic
• 1 cup of basil, chopped
• 1/3 cup or more  extra-virgin olive oil
• 1 teaspoon dried Italian herb seasoning or fresh oreganao
• Salt and fresh ground pepper to taste
• Optional:  Add grilled chicken and or pine nuts

Directions

1. Cook the tortellini according to package instructions, but just short 2 minutes of package time.  
2. Drain in a colander set in the sink, and rinse with cold water.   
3. Place the tortellini, tomatoes, garlic, seasoning and cheese in a large salad bowl.   
4. Toss with olive oil and salt and pepper.    
5. Top with basil.   
6.  Gently stir to combine, and refrigerate  before serving. For even better flavor, let chill in refrigerator for at least 2 hours, then SERVE AT ROOM TEMPERATURE.

Panzanella ~ A Homage to Bread

We enjoyed a small feast least night after church.  A snacking festival.  It was the eve of my week to change our diet to a more clean, gluten-free approach to meals.  I have four active boys (3 teenagers) who have had a winter plagued by a respiratory flu that continues to linger.  Add this to low energy, general apathy and  minor to major skin problems and it points to a need for change.     Some in the family, eh hem, have even gained a few pounds this winter as well.  So with all of this against us, and Spring upon us,  I wanted to take some drastic measures.  I have several friends who have eliminated gluten from their diet and they FEEL SO MUCH BETTER.  They were not stricken with Celiac's disease or a gluten intolerance, but they too had heard how much better people feel after getting gluten OUT. We see an applied kinesiologist who has echoed what friends have already told us.  Basically, EVERYONE would feel better if they took gluten out of their diet.  This was even validated by my OBGYN.  I have done a bit of research and have found this trend towards gluten-free eating very interesting.  Skeptics state, "If bread is the 'staple of life', why is it so bad for you?"   Well, that and more are answered for you in a brief post about gluten, its history and the bread baking industry.  Click here for  a "Gluten For Dummies" article. 

So... this Italian bread salad was my homage to all things bread.  It was the perfect "last meal". I might be over-reacting just a little, of course this can also be made with breads that are gluten -free!

Sunday Evening Snack Fest

Italian Vinaigrette 

(you can also use the marinade from the mozzarella or your favorite bottled dressing)

• 1/4 cup red-wine vinegar
• 3/4 cup olive oil
• Coarse salt and ground pepper
• 2 Tbsp. Italian seasoning blend or tsp. each: oregano, dried basil and parsley.
• 2 tsp. agave nectar or sugar
• 1 Tbsp. minced garlic 

Salad Ingredients

• 1 pound grape tomatoes, halved
• 2 Tbsp.  red onion, minced
• 4-6 ounces of fresh marinated mozzarella balls (brocconcini), quartered.
• 1 cup fresh basil leaves, chopped chiffonade style
•  2 cups of crusty bread, cut in 1 inch pieces ( I use ciabatta or french bread)

• Can be placed on top of a bed of your favorite greens.

• To make it GREEK:  Use feta cheese instead of mozzarella, then add sweet or spicy peppers, and  your favorite olives. 

Directions

1. In a large bowl, whisk together vinegar and oil, garlic and agave; add italian seasonings and salt and pepper.
2. Add bread, tomatoes,  onion, and cheese. 
3. Toss to combine. Cover and refrigerate at least 2 hours, and up to 8 hours. (You can also eat it right away!)
4.  Just before serving, stir in basil. 

Homemade Meatballs and Spaghetti Sauce

 

Ingredients

For the meatballs:

• 1 pound ground pork
• 1 pound ground beef
• 1 cup fresh white bread crumbs (4 slices, crusts removed)
• 1/4 cup seasoned dry bread crumbs
• 2 tablespoons chopped fresh flat-leaf parsley 
• 2 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 extra-large egg, beaten
• Vegetable oil
• Olive oil

For the sauce:

• 1 Tablespoon good olive oil
• 1 cup chopped  onion
• 1 clove  minced garlic
• 1/2 cup good red wine, such as Chianti
• 1 (28-ounce) can crushed tomatoes, San Marzano are best.
• 1 Tablespoon chopped fresh flat-leaf parsley
• 1 Tabslepoon oregano
• Salt & Pepper to taste
• 1 Tablespoon sugar or agave nectar

For serving:

• 1 1/2 pounds spaghetti, cooked according to package directions
• Freshly grated Parmesan
• Chopped fresh basil

Directions

1. Preheat oven to 350.
2. Place the ground meats, both bread crumbs, parsley, garlic, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. 
3. Combine very lightly with a fork. 
4. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
5. Place meatballs on a baking sheet and bake about  8-10 minutes.  They will continue to cook in the sauce. 
6. For the sauce, heat the olive oil in the same pan. 
7. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. 
8. Add the garlic and cook for 1 more minute. Add spices.
9. Add the wine and cook on high heat,  until almost all the liquid evaporates, about 3 minutes. 
10. Stir in the tomatoes. Add sugar.
11. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through and the sauce thickens.  Use  a tomato paste if you want a thicker sauce. 
12. Serve with cooked spaghetti 
13. Garnish with chopped basil  grated Parmesan.