Here's a dish that is perfect for those nights when you have no time to cook or when you just want a delicious dinner. Because salmon is an oily fish, it freezes well so if you keep it on hand along with some marinara sauce and cream, dinner can be ready in the time it takes to boil water and cook the pasta! P.S. It is a perfect company dish! The ingredients: 5 oz. penne pasta 8 oz. fresh salmon 1/2 cup marinara sauce, preferably homemade 1/2 cup heavy cream Basil leaves
Eggplant Parmigiana, an Italian restaurant favorite that is easily made at home. In fact, you can probably feed six people at home for what one serving would cost at a good restaurant. It can be made ahead - even up to a day before - which makes for easy entertaining. Add my Caesar Salad, some pasta and you have a great meal. Buon appetito!
Ingredients: 3 medium eggplants, 1 1/2 cup flour, 1 tbs salt, 1/4 tps pepper, 3 eggs, well beaten, 1/2 cup finely grated parmigiana cheese, 1 1/2 cup Italian breadcrumbs, 3 tbs olive oil, 1 lb. fresh mozzarella, marinara sauce (see sauce video).
Sliced Eggplant
Dip in well beaten egg
Coat in Italian breadcrumbs and finely grated parmisano cheese
Fry breaded eggplant
Layer eggplant slices with cheese and marinara sauce
For the busy home cook, having home made tomato sauce in the freezer is like having money in the bank. Home made tomato sauce is not only great to have on hand, it is less expensive than the jarred varieties and contains no corn syrup, preservatives or ingredients whose names you can’t pronounce! It takes no more than 15 or 20 minutes to put together and then just sits on the stove and simmers for 60 to 90 minutes.
2 28 oz cans crushed tomatoes
1 large onion, finely chopped
2 or 3 cloves of garlic, finely chopped
2 teaspoons dried basil
2 teaspoons dried oregano
Large pinch of red pepper flakes
Olive oil
Add enough olive oil to film the bottom of a saucepan and let it warm.
Add the onion and cook just until it softens and becomes translucent.
Add the garlic and cook for 1 or 2 minutes more. Add the tomatoes,
basil, oregano and pepper flakes and stir well. Bring the sauce to a
boil, stirring occasionally then turn the heat down so that the sauce
just simmers and cook for 60 to 90 minutes or until sauce is nicely
thickened. Makes about 6 cups of sauce.
The sauce will keep in the refrigerator for 3 or 4 days or may be
frozen for up to 3 months.
Watch our video demonstration:
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