Italian in my Irish

Where I am from, Italian heritage was all around me,

yet I am not Italian.  I am Irish.

I grew up believing the BEST cooks were older Italian Grandma's or Ma's,

women who spoke broken English,

 had lots of kids,

stayed at home wearing flowered moomoo's and

ALWAYS had a pot of "sauce" on the stove. 

You didn't walk into that woman's house without being offered a plate of pasta,

hungry or not.

 Its not one woman that I am thinking of, but an image. An image that is an accumulation of many woman.

An image that represents a spirit of HOME to me.

Now, I must say that I am a bit nervous talking about "Sauce".

In a way I feel like I am trespassing on ground that does not belong to me.

So if you are of Italian heritage... forgive me.

I am writing about "Sauce" today because Ragu and Prego take up an entire isle at my grocery store.  I am writing about "Sauce" because, much like when I was younger, there are many who think of sauce and say.... that is too hard and way more cooking than I have time to do.

It is that thinking that sends people to that isle in the store for the jar of RAGU.

That's too bad, because nothing could be easier than making a pot of Sauce. 

 It is what I save to make when I am too tired or too busy too cook. 

It is what I make when I want to cook something on a moments notice,

like when a friend or a neighbor has a death in the family and I want to help them out. 

On top of all that...

its versatile,

it can be made in large batches and frozen, and...

it makes the house smell fabulous!!

Literally... it takes 5 minutes to put together.

Who doesn't like Spaghetti? 

 Well I'm sure there are some but really,

for the most part it is one of those universally liked things,

 something that most kids wont turn aways from.

My mother is a fabulous cook...

but my mother can not make spaghetti sauce.  It may be the only thing that she makes that I just do not like.

 Sorry Mom.

When I was newly married I wanted to learn to make Sauce in the worst way. 

 I think even as a young woman I wanted to convey that image of home.

  That warm image that draws a body in to stay for a while. 

Unlike everything else, Sauce was not something that my mother could teach me. 

For this I would need to go elsewhere.

So that's what I did. 

 I asked an Italian woman I worked with. 

 Fran.

 I was expecting to be taken to her kitchen where we would spend hours

 chopping and cooking

 and I would be instructed on those amazing

 "Italian Sauce Secrets". 

Instead, she wrote this very simple recipe on a scrap of paper and told me...

the trick to a good sauce is the Tomato's.  Don't skimp on your tomato's!

and cook it slow!

So here it is...

SAUCE

1 32 oz. can of Italian Plum Tomato's

2 cans Tomato Paste

Meat of your choosing, I use Italian Sweet Sausage most of the time.

Olive Oil, about 1/3 cup

Lots of chopped Garlic... 2 + Tablespoons once its all chopped. (Yes, I do cheat and use the jar Garlic but, NEVER garlic powder.)

1 Tablespoon of Sugar

2 Tablespoons of Basil

3 Tablespoons of Parsley

1 Bay Leaf

Salt and Pepper

Now one thing that I have learned along the way is that even among Italians, Sauce is different from household to household,

 family to family. 

Every family SWEARS by their sauce to the point where they may not eat anyone's sauce but their mom's, or wife's. 

My house is no different. 

My hubby, even me... We prefer my sauce to others. 

 I have been told that I make a darn good sauce for an Irish girl. 

I will say, I like my sauce thick and chunky.  The original recipe had, 1 tomato sauce can of Red Wine and another of water but that was too thin for my taste.  Feel free to add it back if you prefer a thinner sauce.

So... add your olive oil to the pan with sausage and garlic.  Brown it up just a bit.  Open tomato's and crush them with your hands (careful or you may squirt yourself). Add crushed Tomatoes and all other ingredients to pot and simmer on low heat for 2 hours, stirring every 15 minutes.

These days unless I am in a hurry, I just dump all the ingredients in my crock pot and put it on low for 5 or 6 hours, stirring occasionally.

A word of advice... If you want to double the recipe don't double the tomato paste.  If you use 4 cans of paste it is horribly pasty... use 3 cans.

So... next time you are reaching for the Ragu... Don't.

Reach for a can of good Italian Plum Tomato's instead.  You will be surprised how easy it is. 

 Your house will smell terrific and your taste buds will thank you!

I have discovered that the Moomoo isnt necessary.

so,

Here's to the Italian in your...?

Peace!

Creamy Fettuccine with Chicken and Spinach Casserole

Nothing beats a good casserole!

They are great if you are cooking for a crowd.

They are great if you want leftovers.

They are perfect for one dish meals.
Oh, and I mustn't forget the church pot luck dinner!

My only problem with the Casserole is that I don't have enough good recipes to pick from.

If you have a good one...I would be OHHHH so grateful if you would share it.

This is my favorite Casserole Recipe.

Even though I am a household of two...

I make a big batch.

Its perfect right out of the oven, but its even better the next day!

To my hubby,  Its a plate licker.

Its called, Creamy Fettuccine with Chicken and Spinach.

you will need...

1 lb. Boneless Chicken Breast

1 stick of Butter

20 oz of Spinach, chopped

1 lb. can of Peeled Tomato's, chopped

1 16 oz. container of Heavy Cream

1/2 tsp. of Nutmeg
Salt and Pepper

1 lb Fettuccine, al dente

1 Cup Parmesan Cheese

Preheat oven to 350.

Cut chicken into bite size chunks.

Somewhere along the line, I learned that it is much easier to cut chicken (and other meats, especially when I need to cut them very thin) when it is still mostly frozen.

If you are using fresh spinach, wash it well and coarsely chop it.
I have always used fresh spinach.  Recently I tried frozen because it is so much cheaper and found that in this recipe, I can not tell the difference.

I do not skimp on the tomato's though.

Don't drain the tomato's.

Any peeled tomato will work fine.

These ones are saucy and that just enhances the casserole sauce.

If your tomato's have basil leaves, remove them.

Chop and squish up the tomato's.

Start a large pot of salted water for the Fettuccine (or pasta of your choice).

In a large frying pan melt the butter.

Add the chicken and saute until cooked through. 

When Chicken is cooked through, remove from pan with a slotted spoon and set aside.

Add Spinach, salt, pepper and nutmeg.

Cook until wilted and warmed through.

Add Tomato's and cream.

bring to a boil.

Cook for one minute, stirring.

Remove from heat.

Cook and drain pasta.

Add pasta to Spinach Mixture with Chicken and Parmesan Cheese.

Mix thoroughly and evenly.  Add to casserole dish.

Cover and bake for 45 minutes.

Remove cover and bake for another 15 to 20 minutes or until bubbling all through.

Remove from oven and allow to sit for ten minutes or so.

Serve.

I have been making this casserole for years and years.

I have never had an unhappy customer!

ENJOY!

Like I said before... Feel free to pass your favorite casserole my way.

Oh, I would love it so!

PEACE!

Using up a head of Cauliflower

I have been working on using more of what I have on hand rather than deciding what I want to eat and then shopping for it.
I will waste less and spend less both of which are important!
A few days before Thanksgiving I sent Tim to the store for some Cauliflower.
I told him to get two heads because they are usually so small.
This time they were HUGE so I really only needed one.
So, what to do with this extra head of Cauliflower????

I broke it up into the flowerette's (sort of bite size ones) and then steamed it for maybe??? 7 minutes until crisp/tender. NOT SOFT.
With half of it I made a Cauliflower Gratin which was really yummy. 
With the rest I did...

 THIS.

 2 Tbsp Olive Oil,
 8 cloves of Garlic sliced thin,
 1/2 tsp? Red Pepper Flakes,
 1/2 head of steamed Cauliflower,
 1 large Tomato seeded and chopped,
 1/4 cup chopped fresh Basil,
 1 can of (drained and washed) Cannellini Beans,
 Bow Tie Pasta
 Parmesan Cheese,
 Salt and pepper.

 I sauteed the garlic and pepper flakes with the cauliflower until garlic was soft and Cauliflower was warmed through. 
Added the Tomato, Basil and Beans,
Cooked the pasta, reserving some of the pasta water I drained it and then added it to the cauliflower mixture.
I tossed it around and added a little of the pasta water.
Served it in a big bowl topped with Parmesan Cheese.

GOOD, healthy and works great as a leftover.
I just had a big bowl of it now and its a few days old.

I have made similar dishes in the past, but what I liked so much about this (other than the taste) was that I used up the Cauliflower and the Tomato because I was worried about them both going bad. I didn't want to throw them away. Food, especially those two items are expensive!

I wasn't really sure what to do with them at first. I just gave it a little thought. I like all of those flavors and threw in the beans for the nutrition. My hubby was not crazy about the idea of beans but what is great about him is he will eat anything.  He is very good about encouraging me to try something new. If it comes out bad he eats it anyway without complaining and if it comes out great he grunts and yum's all the time he is eating it...
and then licks the plate.
Rude, maybe... BUT I LOVE IT!
I love to cook for him.
On this one he licked the plate :)