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Basic Tomato Sauce
Once you try this
easy, delicious recipe, you may never eat sauce from a jar again!
6-8 Servings
¼ cup extra virgin olive oil
2 garlic cloves, sliced
1 28-oz can crushed plum tomatoes
1 5-oz
can tomato paste
1 ½
cups water
2
large bay leaves
1
teaspoon dried oregano
2
sprigs fresh basil (or 1 tsp dried basil)
Salt, Fresh
ground black pepper
1 tablespoon sugar (brown or wihte)
In a large pot, heat olive oil and crushed
garlic clove until golden. Remove garlic and add the next 9 ingredients.
Bring to a simmer over medium-high heat, stirring
occasionally for 15 minutes and remove. Use right away or
allow to cool for 1 hour and refridgerate or freeze.
Angel
Hair Pasta with Chicken Breast & Tomatoes
Preparation
Time: 20 minutes, plus standing
Cooking Time: 15 minutes
Serves: 4
2 chicken breasts, cooked and diced
4 large Italian tomatoes, seeded and chopped
1⁄2 cup chopped fresh basil
1⁄4 cup olive oil
1⁄4 cup chopped Italian parsley
3 garlic cloves, finely chopped
fresh ground pepper to taste
370 g angel hair pasta
1⁄4 cup freshly grated Parmesan cheese
Mix the tomatoes, basil, oil, parsley, garlic and pepper in a pan.
Let the mixture stand for 30 minutes at room temperature.Cook the pasta according to the package directions. Drain the pasta
well and place in a large bowl. Add the chicken to the pan and heat all the ingredients for 5
minutes. Top the pasta with the mixture, sprinkle with parmesan cheese and
serve. Serve with a garden salad and baguette bread sliced on the diagonal.
Cranberry
Sauce
2 cups sugar
1/2 cup water
1 pound (4 cups) cranberries
Mix sugar and water in a sacuepan and bring to a boil, stirring constantly.
Reduce heat and cook for 5 minutes.
Add cranberries and cook on low heat until soft
Stuffing
Stuffing doesn't always have to be in a bird. Try this recipe for stuffing on the side.
8 cups stale white bread, cubed 1/4"
3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup olive oil
2 teaspoons sage
2 teaspoons thyme
1/4 teaspoon pepper
1 oxo cube and 2 cups of water (or 2 cups low sodium chicken stock)
3 eggs
Salt to taste if required
Saute onions and celery lightly in olive oil.
Add oxo cube, water and seasonings (or chicken stock and seasonings) and stir.
Add bread cubes, combine thoroughly and allow to cool.
Add beaten eggs and combine thoroughly.
Pour mixture in a greased 9x12 baking dish.
Bake at 350 degrees F, covered for 1/2 hour.
Remove lid and continue baking for 15 minutes or until browned.
THE COOKBOOK
And you do not need to be
an experienced cook to get the most from Gina’s recipes. She has
designed the recipes to be easy to follow. Each recipe card comes with a
picture of the dish on the front and the recipe on the back. Just
take the recipe out and you are ready to create your own culinary
master piece. If the taste of authentic Italian cuisine just makes
your mouth water, then you need to try some of Gina’s recipes.
You will be hooked and come back for more.
Awesome Mac and Cheese
Prep
Time: 10 minutes
4 tbsp butter
2 tbsp flour
2 cups milk
1 cup shredded Gouda
cheese
1/2 cup shredded Emmental Cheese
1/2 cup shredded white Old Cheddar cheese
16 oz pkg elbow macaroni
1/2 cup bread crumbs
Serves 8
1.
In a medium saucepan, melt 2 tbsp butter over medium heat. Stir in flour
and stir until thick. Gradually stir in milk. Stir for a few
minutes until mixture thickens and season with salt and pepper to taste.
2. Gradually stir in the cheeses until cheese melts. Meanwhile, cook
macaroni according to package directions, drain and return to pot.
3. Preheat broiler. Coat a large baking dish with non-stick spray
(or oil or butter). Pour cheese mixture over macaroni in the pot and
stir. Spoon macaroni into baking dish. In a separate bowl, mix 2 tbsp
butter and breadcrumbs until coated and sprinkle over
macaroni.
4. Place baking dish under broiler for 5 minutes or until topping
is golden brown. Remove, let cool a few minutes and serve.
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Easter Carrot Cupcake
Ingredients:
3/4 cup chopped walnuts
2 cups all purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs
1 1/4 cups brown sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 1/2 cups finely grated raw carrots
1. Preheat oven to 350 degrees F and place rack in centre of oven. Line muffin tin with paper liners.
2. In a bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
3. In a separate bowl, beat the eggs with a mixer until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick (about 4-5 minutes).
4. Add the oil in a steady stream and then add the vanilla extract. Add the flour mixture and beat for 2 minutes. Fold in the grated carrots and chopped nuts.
5. Evenly divide the batter between the 20 muffin cups. Bake 20 to 25 minutes or until a toothpick inserted in the centre of the cupcake comes out clean.
Remove from oven, place individual cupcakes on a wire rack and allow to cool. Spread cream cheese frosting on top of each cupcake. Garnish with the green coloured coconut and decorate with Easter candy.
Cream Cheese Frosting
1/2 cup butter, room temperature
8 ounces light cream cheese, room temperature
1 cup icing sugar, sifted
1 teaspoon pure vanilla extract.
In a bowl, beat the butter and cream cheese until smooth. Gradually beat in the icing sugar and vanilla extract until smooth.
Garnish
1 1/2 cups shredded coconut
Food colouring of your choice
Easter candy for decoration.
Place the coconut in a plastic bag along with a few drops of food colouring. Shake the bag until all the coconut is evenly coated with the dye.
Makes 20 cupcakes.
Chicken
Breast & Bow Tie Pasta
8
oz bow tie pasta
1/2 bunch asparagus
4 tbsp olive oil
1 chicken breast - cut in small pieces
2 slices bacon - cooked and crumbled
4 tbsp grated parmesan cheese
paprika
garlic powder
salt
freshly ground pepper
1. Cook pasta according to package directions, drain and set aside.
2. Trim asparagus and cut into 1 inch pieces (see TIPS page).
3. Saute chicken on med-high heat in olive oil until no longer pink;
season with salt, paprika and a little bit of garlic powder.
4. Add asparagus and continue cooking for 2-3 minutes on med heat.
5. Add pasta, bacon and freshly ground black pepper; toss lightly.
6. Transfer to a serving dish and sprinkle with parmesan
cheese.
You can substitute
the chicken with shrimp, scallops or salmon. If you choose
the shrimp, top with cherry tomatoes split in half and
chopped basil. If you choose scallops, squeeze a little
lemon juice just before serving. If you choose salmon, add
fresh chopped dill.
Serves 4
St.
Patrick's Day Green with Envy Spinach Noodles & Pesto
Sauce
Pesto
Sauce
2
cups fresh basil leaves (washed)
1/4
cup pine nuts
1
clove garlic, peeled
2
sprigs flat Italian parsley
Pinch
of salt
1
tsp ground black pepper
1/4
cup extra virgin olive oil
1/4
to 1/2 cup grated Parmesan cheese
Place
first 7 ingredients in a food processor until almost smooth.
Gradually
add olive oil while process is still running.
The
consistency should be fairly thick.
Taste
and adjust as needed.
Pour
into a bowl and stir in the cheese.
Cook
your favourite spinach noodles according to package directions and toss with
pesto sauce.
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