They say that the ladies of the evening in Naples would have this simmering on their stoves to help lure customers. That's how this dish got its name.
Ingredients, using common sense for amounts:
Pasta, any kind you like
Tomato sauce
Garlic, minced
Anchovies
Capers
Black or Kalamata olives, sliced
Chopped onion
Italian herb blend (oregano, basil, rosemary, thyme, etc.)
Crushed red pepper flakes, to taste
Chopped veggies, any kind you like. I recommend fresh fennel.
Optional -- any kind of seafood also goes well in this sauce.
A teaspoon of white wine
Black pepper. I don't recommend any salt -- the olives, capers and anchovies will be salty enough.
Combine all ingredients, except pasta, in a pan and simmer, covered, until wonderful aroma fills your kitchen. Stir occasionally. Cook pasta until al dente, then pour sauce over pasta. Finish with grated Parmesan and/or Romano cheese and chopped Italian parsley.
The wine? As the late Justin Wilson said, "Any kind of wine you like."
Tuesday, September 20, 2011
Lazy Man's Frittata For One
For those unfamiliar, a frittata is sort of like an Italian version of an omelet.
Ingredients:
1 real egg, large
Egg substitute, equivalent of 2 eggs
Chopped ham, about 4 oz. Turkey or chicken breast also works.
black pepper, to taste
salt, to taste
Chopped vegetables, at least 4 oz. Bell pepper, broccoli and asparagus are examples of what will work. Tomato and onion are also good. Use one or more of the aforementioned.
1 clove of garlic, minced
A little butter or olive oil
A tiny splash of skim milk (makes the egg fluffier)
A pinch of dried oregano and/or basil
Combine and mix all ingredients in a microwave-safe bowl, cover, and nuke until the egg is done to scrambled consistency.
Top with shredded Parmesan cheese and chopped Italian parsley. Enjoy -- an especially good breakfast, with whole-grain toast. For those who like the heat, hot sauce may be added during or after cooking.
Ingredients:
1 real egg, large
Egg substitute, equivalent of 2 eggs
Chopped ham, about 4 oz. Turkey or chicken breast also works.
black pepper, to taste
salt, to taste
Chopped vegetables, at least 4 oz. Bell pepper, broccoli and asparagus are examples of what will work. Tomato and onion are also good. Use one or more of the aforementioned.
1 clove of garlic, minced
A little butter or olive oil
A tiny splash of skim milk (makes the egg fluffier)
A pinch of dried oregano and/or basil
Combine and mix all ingredients in a microwave-safe bowl, cover, and nuke until the egg is done to scrambled consistency.
Top with shredded Parmesan cheese and chopped Italian parsley. Enjoy -- an especially good breakfast, with whole-grain toast. For those who like the heat, hot sauce may be added during or after cooking.
Tuesday, June 14, 2011
Another Meal-For-One Pork Chop, Italian-Style
Cover 1 boneless butterfly pork chop with:
About 1 tablespoon of olive oil
A couple of cloves worth of minced garlic
About half a teaspoon of fennel seeds
A roma tomato, cut into chunks
About half a teaspoon of dried basil
Salt and black pepper, to taste
About a teaspoon of marsala wine. Dry sherry will also do.
Mix everything up in a microwave-safe, shallow bowl and let it marinade in the refrigerator for an hour or more. Then microwave until the pork chop is fairly well-done.
I recommend a caesar salad and some style of potato as sides. If serving two, double the recipe amounts, etc.
About 1 tablespoon of olive oil
A couple of cloves worth of minced garlic
About half a teaspoon of fennel seeds
A roma tomato, cut into chunks
About half a teaspoon of dried basil
Salt and black pepper, to taste
About a teaspoon of marsala wine. Dry sherry will also do.
Mix everything up in a microwave-safe, shallow bowl and let it marinade in the refrigerator for an hour or more. Then microwave until the pork chop is fairly well-done.
I recommend a caesar salad and some style of potato as sides. If serving two, double the recipe amounts, etc.
Saturday, May 14, 2011
A Quick, Simple Meal For One That's Yum
1 boneless pork chop. They are usually 5-6 ounces.
Put it in a microwave-safe bowl.
Add: about a teaspoon of sherry, and about a tablespoon of soy sauce. Then a pinch of salt and a pinch of brown sugar, sprinkled.
If you like it extra hot, add several chiles japones to the liquid.
Add a few cloves of garlic to the liquid, then cover with thick slices of fresh leek. About 10 will cover it. Onion slices can be a substitute. Then finish with a dusting of black pepper.
Put it in the refrigerator and let the meat marinade for at least an hour.
Then cover with wax paper, put it in the microwave oven and nuke until the pork is done and the leeks are tender.
I recommend fresh cantaloupe slices and whole-grain bread as sides. The bread is good for mopping up the sauce.
Put it in a microwave-safe bowl.
Add: about a teaspoon of sherry, and about a tablespoon of soy sauce. Then a pinch of salt and a pinch of brown sugar, sprinkled.
If you like it extra hot, add several chiles japones to the liquid.
Add a few cloves of garlic to the liquid, then cover with thick slices of fresh leek. About 10 will cover it. Onion slices can be a substitute. Then finish with a dusting of black pepper.
Put it in the refrigerator and let the meat marinade for at least an hour.
Then cover with wax paper, put it in the microwave oven and nuke until the pork is done and the leeks are tender.
I recommend fresh cantaloupe slices and whole-grain bread as sides. The bread is good for mopping up the sauce.
Wednesday, April 27, 2011
Bloody Bull Cocktail
I swear to you that I'm not getting any kickbacks from Del Monte, the makers of Snap-E-Tom tomato juice cocktail. It's just one of the best mixers around, if you can find it. Sometimes you have to order it online, by the case. That should last a long time, unless you swill these kinds of drinks every day (get help!)
A double bloody bull:
3 oz. vodka
3 oz. beef boullion
3 oz. Snap-E-Tom
About a teaspoon of Worchestershire sauce
About the same of lemon juice
A few drops of Tabasco or similar hot sauce (optional, depending on your heat preference)
Skip the salt -- this already has plenty. Mix with ice cubes, and enjoy. Celery sticks make a good garnish.
If you are on the wagon, skip the vodka -- in Australia, that's called a Bloody Shame.
A double bloody bull:
3 oz. vodka
3 oz. beef boullion
3 oz. Snap-E-Tom
About a teaspoon of Worchestershire sauce
About the same of lemon juice
A few drops of Tabasco or similar hot sauce (optional, depending on your heat preference)
Skip the salt -- this already has plenty. Mix with ice cubes, and enjoy. Celery sticks make a good garnish.
If you are on the wagon, skip the vodka -- in Australia, that's called a Bloody Shame.
Friday, March 25, 2011
Manifesto Joe's Beans And Franks
Another cheap, filling and tasty meal.
Ingredients:
Frankfurters, four, cut into bite-size pieces: I recommend Hebrew National 97% fat free, for reduced fat. And they taste great. But any kind will do.
A can of baked beans; popular styles are fine. A can of pork and beans will do, but try to get baked.
One medium onion, chopped
Several cloves of garlic, minced
Chile peppers, to taste. I recommend jalapenos, chopped, optional according to heat preference.
Olive oil, about a tablespoon
Spicy mustard, about a tablespoon
Celery seed, about half a teaspoon
Ketchup and BBQ sauce -- about a tablespoon of each
Worchestershire sauce, about a tablespoon
Liquid smoke, about a teaspoon
About half of a large tomato, chopped
About half of a bell pepper, chopped
One slice of bacon. Cook it first if you want less fat. Then chop or crumble.
Combine all ingredients in a pan, bring to a boil, then simmer. Add an egg and stir thoroughly if you want a thicker consistency. Simmer a bit more.
I don't recommend adding any salt to this. The primary ingredients usually have plenty.
Serve quickly, with any kind of bread or potato accompaniment you like. A beer is good with this.
Serves two. Reheats well.
Ingredients:
Frankfurters, four, cut into bite-size pieces: I recommend Hebrew National 97% fat free, for reduced fat. And they taste great. But any kind will do.
A can of baked beans; popular styles are fine. A can of pork and beans will do, but try to get baked.
One medium onion, chopped
Several cloves of garlic, minced
Chile peppers, to taste. I recommend jalapenos, chopped, optional according to heat preference.
Olive oil, about a tablespoon
Spicy mustard, about a tablespoon
Celery seed, about half a teaspoon
Ketchup and BBQ sauce -- about a tablespoon of each
Worchestershire sauce, about a tablespoon
Liquid smoke, about a teaspoon
About half of a large tomato, chopped
About half of a bell pepper, chopped
One slice of bacon. Cook it first if you want less fat. Then chop or crumble.
Combine all ingredients in a pan, bring to a boil, then simmer. Add an egg and stir thoroughly if you want a thicker consistency. Simmer a bit more.
I don't recommend adding any salt to this. The primary ingredients usually have plenty.
Serve quickly, with any kind of bread or potato accompaniment you like. A beer is good with this.
Serves two. Reheats well.
Sunday, March 20, 2011
Cajun Beans And Rice With Sausage
A cheap, filling and good meal!
Ingredients:
Italian sausage, sliced. I understand that they use that for "stews" in New Orleans. Andouille sausage is great if you can find it. If not, Italian will do fine, and turkey Italian sausage is leaner.
Jalapeno peppers, fresh, chopped, amount according to heat preference
Tomatoes, fresh, chopped and combined with some tomato sauce. Some ketchup is OK in a pinch, but get the fresh tomatoes in there.
Celery, chopped (same for veggies listed below)
Bell pepper
Onion
Garlic
Cajun spices -- thyme, bay leaf, sage, paprika, black pepper, etc.
Cayenne pepper and/or Louisiana hot sauce (optional, according to heat preference)
Olive oil
Red wine vinegar, just a little. Balsamic will do.
A slice or two of bacon, chopped or crumbled. Cook it first if you want less fat.
A cup or so of chicken broth
All other amounts -- use common sense
Saute all of the above until the sausage is cooked. Then add:
Can(s) of red beans, or kidney beans, drained if appropriate. Black beans also work. If you want to use dry beans, soak and cook ahead of time.
Rice, as much as you like. Brown is most healthful. Long-grain white is more traditional.
Salt, to taste. The chicken broth is often salty, so it might be best to save this for the table.
Finish with cilantro or Italian parsley, chopped. Once the rice is cooked, if the texture is too thick, thin with water.
Keep sauteeing until everything is cooked and hot. Serve immediately. It refrigerates well, reheated in the microwave.
Son of a gun, we'll have big fun on the Bayou.
Ingredients:
Italian sausage, sliced. I understand that they use that for "stews" in New Orleans. Andouille sausage is great if you can find it. If not, Italian will do fine, and turkey Italian sausage is leaner.
Jalapeno peppers, fresh, chopped, amount according to heat preference
Tomatoes, fresh, chopped and combined with some tomato sauce. Some ketchup is OK in a pinch, but get the fresh tomatoes in there.
Celery, chopped (same for veggies listed below)
Bell pepper
Onion
Garlic
Cajun spices -- thyme, bay leaf, sage, paprika, black pepper, etc.
Cayenne pepper and/or Louisiana hot sauce (optional, according to heat preference)
Olive oil
Red wine vinegar, just a little. Balsamic will do.
A slice or two of bacon, chopped or crumbled. Cook it first if you want less fat.
A cup or so of chicken broth
All other amounts -- use common sense
Saute all of the above until the sausage is cooked. Then add:
Can(s) of red beans, or kidney beans, drained if appropriate. Black beans also work. If you want to use dry beans, soak and cook ahead of time.
Rice, as much as you like. Brown is most healthful. Long-grain white is more traditional.
Salt, to taste. The chicken broth is often salty, so it might be best to save this for the table.
Finish with cilantro or Italian parsley, chopped. Once the rice is cooked, if the texture is too thick, thin with water.
Keep sauteeing until everything is cooked and hot. Serve immediately. It refrigerates well, reheated in the microwave.
Son of a gun, we'll have big fun on the Bayou.
Sunday, February 20, 2011
A Simple Way To Make Canned Tomato Soup Taste Better
Southwest cream of tomato soup
Start with a standard can (10-11 oz.) of condensed tomato soup. Mix it with one can worth of milk. Skim is fine, but others may be used for richer flavor.
Then add 8 oz. of picante sauce. I recommend Pace. This brand comes in mild, medium and hot varieties, as per your taste.
Then add a few shakes of cumin powder, and a teaspoon of minced garlic.
Blend everything well, and slowly bring to a simmer. Serve immediately.
Start with a standard can (10-11 oz.) of condensed tomato soup. Mix it with one can worth of milk. Skim is fine, but others may be used for richer flavor.
Then add 8 oz. of picante sauce. I recommend Pace. This brand comes in mild, medium and hot varieties, as per your taste.
Then add a few shakes of cumin powder, and a teaspoon of minced garlic.
Blend everything well, and slowly bring to a simmer. Serve immediately.
Sunday, February 13, 2011
Picante-Ranch Southwest Mashed Potatoes
Get a large, microwave-safe bowl. Then get one potato for each person you are going to serve. Some folks prefer them peeled. I say that's wasteful -- there are nutrients in potato skins. Just don't eat them every day, because they are supposed to have something that becomes toxic past a certain level, sort of like the case with cilantro.
Wash the potatoes and pierce them with a knife, then put them on paper towels in a microwave oven and nuke them until they are tender. Then put them in the bowl and mash them.
Add ranch-style salad dressing, picante sauce and minced garlic, according to taste. About a tablespoon of dressing and sauce each, per potato, and about a half-teaspoon of the garlic per potato, is a good measure. The picante sauce can range from mild to hot, according to taste.
Mix and mash everything thoroughly. If the consistency is too thick, add a little milk. Skim is fine.
Cover the bowl and contents with wax paper. Reheat until piping hot. Mix and mash again. Garnish with fresh chopped cilantro (optional). Some grated cheese (optional) is also good. Serve immediately, as a side with any protein entree and a green or other vegetable.
Wash the potatoes and pierce them with a knife, then put them on paper towels in a microwave oven and nuke them until they are tender. Then put them in the bowl and mash them.
Add ranch-style salad dressing, picante sauce and minced garlic, according to taste. About a tablespoon of dressing and sauce each, per potato, and about a half-teaspoon of the garlic per potato, is a good measure. The picante sauce can range from mild to hot, according to taste.
Mix and mash everything thoroughly. If the consistency is too thick, add a little milk. Skim is fine.
Cover the bowl and contents with wax paper. Reheat until piping hot. Mix and mash again. Garnish with fresh chopped cilantro (optional). Some grated cheese (optional) is also good. Serve immediately, as a side with any protein entree and a green or other vegetable.
Monday, January 17, 2011
Don't Throw Out Leftovers: Add An Egg And Eat Them For Breakfast
Leftovers? Eat them for breakfast.
Put the leftovers in a small pan, then add an egg and anything that seems appropriate to dress up the egg.
Scramble. Serve with toast (which can also be used as a mop-up)
Waste not, want not.
Put the leftovers in a small pan, then add an egg and anything that seems appropriate to dress up the egg.
Scramble. Serve with toast (which can also be used as a mop-up)
Waste not, want not.
Joe's Chicken (Or Tofu) Lo Mein
Ingredients:
1 tablespoon of canola oil
Several dashes of sesame oil
Asian noodles, enough to serve 2. If you can't find Asian-style noodles, a medium-thick pasta like linguini will do.
1 teaspoon Hoisin sauce
1 tablespoon black bean sauce
1 tablespoon soy sauce
Pepper, to taste
1 teaspoon Asian chili sauce, or equal amount of dried red chile. (Optional, if you don't like it hot.) I recommend the Vietnamese style of chili sauce.
1 teaspoon of sherry wine (optional, for those on the wagon). Brandy may be substituted.
2 cloves of garlic, minced
2 chicken breasts, cut into bite-size chunks. Vegetarians can substitute firm tofu, about an equal amount.
1 small onion, or half of a large one, chopped
Several mushrooms, sliced (straw or Shitake mushrooms are more traditional)
Snow peas, about a cup
Broccoli florettes, about a cup
1 stalk of celery, chopped
Half of a large bell pepper, sliced
If you like plenty of veggies, chopped carrots and fresh spinach are also good additions. Add any amount you like. Also consider the Asian standards like water chestnuts, bean sprouts, bamboo shoots and baby corn.
A teaspoon of cornstarch, mixed with water until it's a thin paste
Method:
Cook the noodles until al dente. Don't salt the water -- this dish will likely be salty enough.
Put the oils in a wok or large frying pan and heat it up.
When it's very hot, add the sauces, sherry, pepper and chiles/sauce. Heat some more. Now add the meat or tofu.
If you use tofu, this won't take long. If you're using chicken, cook thoroughly until done.
Then add all the other ingredients, and turn the heat up very high. Stir fry just enough -- the veggies should remain fairly crisp. Last, add the cornstarch mix and stir thoroughly, giving the whole thing a couple more minutes. Make sure the noodles and other ingredients are well-blended.
Serve immediately, while hot and fresh. Serves 2. For 4, double all amounts in the recipe.
For those who like it saltier, more soy sauce may be added at the table.
1 tablespoon of canola oil
Several dashes of sesame oil
Asian noodles, enough to serve 2. If you can't find Asian-style noodles, a medium-thick pasta like linguini will do.
1 teaspoon Hoisin sauce
1 tablespoon black bean sauce
1 tablespoon soy sauce
Pepper, to taste
1 teaspoon Asian chili sauce, or equal amount of dried red chile. (Optional, if you don't like it hot.) I recommend the Vietnamese style of chili sauce.
1 teaspoon of sherry wine (optional, for those on the wagon). Brandy may be substituted.
2 cloves of garlic, minced
2 chicken breasts, cut into bite-size chunks. Vegetarians can substitute firm tofu, about an equal amount.
1 small onion, or half of a large one, chopped
Several mushrooms, sliced (straw or Shitake mushrooms are more traditional)
Snow peas, about a cup
Broccoli florettes, about a cup
1 stalk of celery, chopped
Half of a large bell pepper, sliced
If you like plenty of veggies, chopped carrots and fresh spinach are also good additions. Add any amount you like. Also consider the Asian standards like water chestnuts, bean sprouts, bamboo shoots and baby corn.
A teaspoon of cornstarch, mixed with water until it's a thin paste
Method:
Cook the noodles until al dente. Don't salt the water -- this dish will likely be salty enough.
Put the oils in a wok or large frying pan and heat it up.
When it's very hot, add the sauces, sherry, pepper and chiles/sauce. Heat some more. Now add the meat or tofu.
If you use tofu, this won't take long. If you're using chicken, cook thoroughly until done.
Then add all the other ingredients, and turn the heat up very high. Stir fry just enough -- the veggies should remain fairly crisp. Last, add the cornstarch mix and stir thoroughly, giving the whole thing a couple more minutes. Make sure the noodles and other ingredients are well-blended.
Serve immediately, while hot and fresh. Serves 2. For 4, double all amounts in the recipe.
For those who like it saltier, more soy sauce may be added at the table.
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