Proud Italian Cook

Post Turkey Day Detox Salad

November 24, 2012 by Marie 18 Comments

Are you feeling a little guilty about all the Thanksgiving Day carbs you just had? How about a little detox before you start baking those cookies!
This fresh, raw, spicy, sweet salad is the perfect remedy! I had this for lunch recently at Whole Foods, it was so good I copied down all the ingredients so I could make it at home.
Chopped kale, shaved brussel sprouts, shredded carrots, sliced celery, parsley, basil, dried cherries, shaved parmesan and toasted almonds.
The combination of flavors are heavenly together when tossed with the dressing!

I’m not at all embarrassed to tell you that almost all the ingredients came from a bag, thanks to my local Trader Joes, which means you can whip this up in the time it takes you to zip open the bag!
The pictures may not do this salad justice, all I can tell you is I made a huge bowl and my daughter and I couldn’t stop eating it, we had it for lunch and dinner, and it’s even good the next day.

No exact recipe here, just dump handfuls of chopped kale, shaved brussel sprouts, shredded carrots, dried cherries, celery, parsley, basil and toasted almonds into a large bowl.
For the dressing, whisk together some olive oil, fresh lemon juice, 1 smashed garlic clove, a good drizzle of honey and some red pepper flakes.
Toss everything together along with freshly grated parmesan.
Sweet, Spicy, Crunchy, Cleansing!

18 Comments Filed Under: Greens, Salads Tagged: brussel spout salad, detox salad, kale

Decisions, Decisions!

November 15, 2012 by Marie 21 Comments

I can’t believe it’s Thursday already and a week from today is Thanksgiving! This year just flew by to me. I’m usually very organized with my menu, but this year not so much. Oh course we’ll have the usual, turkey, gravy, stuffing balls, streusel topped sweet potatoes, garlic mashed, green bean casserole (nothing coming from a can), corn casserole ( because my brother likes it), roasted parmesan creamed onions, cranberries and rolls.
We love to munch on a nice antipasto and pop open some good wine for starters.

It wouldn’t be Thanksgiving without watching The Godfather marathon some time during the day, in fact I like to have it on in the kitchen while I’m cooking. What happened to Al Pacino? He use to be so handsome, especially in Part 2!

I was thinking of adding this salad for a change, it’s really good, it has roasted acorn squash on top of leafy greens, medjool dates, red onion, whole pecans and goat cheese tossed in a vinaigrette. It looks really pretty set out on a platter.

Here is where my problem is, I can’t decide what kind of pasta dish I’m going to make this year. In our house we always have some kind of pasta dish included in our Thanksgiving meal, it’s tradition!
Butternut squash lasagne goes so well with the whole meal, but I’m thinking, maybe it’s too heavy!

But then I tell everyone to bring containers for leftovers anyway, so they can bring some home in their little care packages and have it the next day, which is just as good.

Or should I just make butternut squash gnocchi? It was a big hit last year. I have a huge squash on my counter right now in case I decide to go for it.

I also have a huge container of ricotta in my fridge, maybe Ill make ricotta gnocchi! Stuffed shells? Manicotti? I’ll figure it out, I cook good under pressure!

Wishing you all a wonderful Thanksgiving, I’ll see you after!

21 Comments Filed Under: Appetizers, Fall, Party Foods, Winter Tagged: acorn squash salad, antipasto, butternut squash gnocchi, butternut squash lasagne, Thanksgiving Day idea's

A Virtual Pot of Pasta Fagioli Soup for my Friends

November 8, 2012 by Marie 18 Comments

As I sit in the comfort of my home taking heat and electricity for granted, I can’t stop thinking about all those who have been affected by Hurricane Sandy. Lives were lost, homes destroyed, total devastation, many still without heat and power, and to make matters worse, snow is now on the ground.

I have friends who are affected by this storm, if I were closer I’d make them all a big pot of pasta fagioli soup, it’s warm, comforting, a complete meal with crusty bread and it feeds a bunch.

I stock up on cheese rinds in the winter, ( thank you Whole Foods) I always have them on hand in my freezer, so inexpensive but makes a world of difference in flavoring your broth, it makes the best soup ever!

Ditalini, my pasta of choice!

Ingredients for my soup are;
Garlic, leeks, onions, carrots, red potato, zucchini, white beans, swiss chard, crushed tomatoes, broth, pasta and cheese rinds, rosemary and thyme.
I wish I could tell you I measure but I don’t! I start out with a big pan, drizzle the bottom with olive oil then saute the first 6 ingredients ( generous amounts of all, just 2 crushed garlic cloves though) then open up and pour in 2 cans of white beans and a 14.5 oz can of crushed tomatoes. Add your chard then fill your pot to the top with broth, homemade or boxed, and throw in 3 cheese rinds and the fresh chopped herbs.
I cook my pasta, and keep it separate, adding as much as I want into my serving bowl. I never add it to the big pot, I don’t like when it blows up really big and gets mushy.
Let it simmer for a good hour or so until veggies are tender then add a generous handful of grated cheese and stir.