Pasta e Fagioli

Pasta E Fagioli

Pasta e Fagioli

This is an easy way to have a delicious fall,head into winter, meal full of vegetables and low-fat.  I made this recipe which could or should feed 8.  It’s all gone.  We had a little bit leftover but Bear took it all and mentioned the dish to me twice while we were running errands the following day.  I have to tell you this coming from the child who ate pasta with butter and Parmesan (freshly shaved if available, of course!) from 3 yrs old till about 11 yrs old…I say that’s a big deal in our home!  Especially since it has beans in it…she once sat for 2 hours staring at bowl of chili simply because she refused to even taste it!  That’s the rule around here: you can’t say you hate it if you haven’t even tasted the food, you HAVE to taste it.  Yeah, yeah, I know I am a meanie but then again both our girls are now adventurous eaters with a formidable palate!

Here’s my version of this delicious Italian dish…no need to go to that “silly-wannabe-not really Italian” Garden place….just sayin’!

Is it a soup...a stew or a Rachael Ray calls it: a stoup?  ;)

Is it a soup…a stew or as Rachael Ray calls it: a stoup? ;)


1 lb Italian turkey sausage (sweet or hot which ever you prefer)

1 pound lean ground beef

2-ounce pancetta diced (or bacon if you prefer)

2 medium onion finely chopped

2 celery stalk finely chopped

1 carrot finely chopped

3 garlic cloves crushed and chopped

5 cups low-sodium chicken broth (or vegetable) (you may need to have another cup or so on hand)

1 28-ounce can small diced tomatoes (not drained)

2 cans (15.5-ounces each) cannellini or navy beans, well-drained and rinsed (keep 1 cup separate)

1 can (15.5-ounces) red kidney beans, well-drained and rinsed

1 tablespoon fresh rosemary (or 1 teaspoon dry)

1 tablespoon fresh thyme (or 1 teaspoon dry)

1 tablespoon dried basil

12-ounces small pasta (I had orecchiette but choose what you like as long as it is small)

Fresh Parmesan for serving

How to:

In a large soup pot or dutch oven, cook your sausage until no longer pink.  Remove to a plate and reserve.  Next cook your ground beef, once cooked remove to a plate and reserve.  In the same pot add you pancetta and cook until just crispy.  Add your onions, celery, carrots and garlic, cook on medium-low heat until soft and fragrant, do not burn or the garlic will taste bitter.  Add your meat back to your pot, along with the broth and canned tomatoes.  Bring to a simmer.  In a small bowl mash your reserved 1 cup of beans with a fork.  Add to your pot along with the other beans.  Add your herbs, salt and pepper to taste.  Bring to a gentle simmer and cook for 10-15 minutes.  You may halt your soup at this point until you are almost ready to eat.

the pausing point!

the pausing point!

Once you are 15 minutes from serving, bring back to a boil and add your pasta.  Cook until al dente (not mushy) about 8-10 minutes.  You may want to add liquid to your soup if you like a more brothy soup or leave it be.  I like to have a very thick consistency but it’s your battle, do as you wish!

Ladle your soup and sprinkle some Parmesan.  Dig in!

simply gorgeous!

simply gorgeous!

Printer Friendly: Pasta E Fagioli

Peace and No Garden Party Around Here!


Go check out my recipe on this great linky party as well:


Linguini with Lemon-Cream Sauce

Linguini with Lemon-Cream Sauce

I would like to pat myself on the back for sticking with something for 3 consecutive months.  Bravo Isabelle.  OK, OK, I will stop that immediately since it is quite annoying when people refer to themselves in such a way.  The fact is; I am now on my third installment of Every Day Food by Martha Stewart, If you recall…. or don’t…even I don’t recall why I do the things I do!

First was: Sweet and Sour Chicken with Sesame Noodles

Second: Apple and Sour Cream Coffee Cake

And now I am on November 2010, Edition 77.

I am on a roll…well sort of.  The fact that I still feel guilty for having all those lovely little magazines in my home and that I am such a hoarder of cookbooks, might have a little something to do with this continual plan!


Coarse Salt and Ground Pepper

1 lb Linguini

1 teaspoon olive oil

2 shallots, minced

1 cup heavy cream (don’t fight me on this…it is worth it!)

1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)

How to:

In a large pot of boiling salted water, cook pasta according to package instructions.  Reserve 1 cup pasta water; drain pasta and return to pot.  Meanwhile, in a small pot, heat oil over medium heat.  Add shallots, season with salt and pepper and cook stirring, until tender, about 4 minutes.  Add cream and lemon zest.  Bring to a boil and cook until slightly thickened, about 8 minutes.  Add lemon juice and season to taste with salt and pepper.  Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

I wish you could smell the lovely lemony fragrance of this sauce…heavenly!

Verdict: yummy!  I served the pasta with some chicken sausage and sauteed vegetables but this could easily be served alone.

lovely, simple and perfect pasta….my favorite

Printer Friendly: Linguini with Lemon-Cream Sauce

Peace and On a Roll,


Tomato Sauce with Butter and Fresh Pasta

Tomato Sauce with Butter and Fresh Pasta (I know this pic is horrid!)

Or in Isabelle’s world: Perfection.

I can’t even begin to tell you how much I love pasta, pasta with butter, fresh pasta, dried pasta, tomato sauce, pesto sauce, any sauce really, little sauce or a whole lotta of sauce, sprinkle of cheese or even a truck load…you catch my drift?

This sauce came back to me from reading Saveur Magazine.  I already knew about this sauce because it has made the rounds of every blog since the dawn of time (that might be an exaggeration!)  Listen, this sauce is a no-brainer.  It works, it’s easy, it’s scrumptious and it’s cheap.  DONE.

YET I can’t leave well enough alone.

First, I agree that the sauce, which requires a 28-ounce can of whole tomatoes, is perfect for year round satisfaction….but come on, fresh tomatoes…do we even have to discuss this?  Fresh tomatoes it is.

Second, the original recipe makes enough for 4 servings…WHAT?  no leftovers!  Double the recipe it is.

Finally, I need fresh pasta for this sauce.  Simple enough.  Fresh pasta it is.


2 pounds fresh tomatoes (peeled and cut into chunks, see reference below on how to)

1 1/2 stick unsalted butter (12 tablespoons) (4 Tablespoons less than original recipe)

2 medium onions peeled and halved

1/2 teaspoon sugar

salt and pepper

How to:

Put the tomatoes, onions and butter in a heavy saucepan over medium heat.  Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes.  Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion*, add salt and pepper to taste.

already smells amazing

gorgeous sauce, nicely reduced and perfect for any occasion

Note: At this point I should tell you that I used my immersion blender because it seems the peeps (in fact the two teenage girls!) are “allergic” to tomato chunks.  Do as you wish, I think the sauce is good either way.

* Discard the onions!!!! WHAT!  Do yourself a favor; get a piece of crusty bread, put on a few pieces of onions and live a little!

Note: you could also use 2 28-ounce cans whole tomatoes

look at this amazing little plate of flavor!

the girls and I shared this little appetizer. AMAZING!

I decided to make Ann Burrell’s fresh pasta from her Cook Like A Rock Star cookbook.  YUMMILICIOUS!  Of course you can use your favorite store-bought fresh pasta or dry or whatever your heart desires :)


1 pound all-purpose flour (about 3 3/4 cups)

4 whole eggs, plus 1 yolk

1/4 cup olive oil

Kosher salt

1 to 2 tablespoons water or more if needed

How to:

*These are Ann’s how to…I use my dough hook in my Kitchen Aid and my pasta roller also from my Kitchen Aid (see pic)

Put the flour on a clean dry work surface.  Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here).  Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.

Using a fork beat the eggs together with the olive oil, water and salt.  Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess!  Also, don’t worry about the lumps.  When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined.  If the mixture is tight and dry, wet your hands and begin kneading with wet hands.  When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.

Using the heels of your palms, roll the dough to create a very smooth, supple dough.  When done the dough should look VERY smooth and feel almost velvety.  Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader.  This is where the perfect, toothsome texture of your pasta is formed.  Get in there and have fun!

fresh pasta is simply divine!

When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour.  If using immediately do not refrigerate.  Roll and cut the pasta into desired shape.

that’s honestly just part of the actually mess in my kitchen! It got scary! :)

lots of pasta!

Note: In order to peel your tomatoes you will need to boil them, put them in an ice bath and peel them.  You can follow a very helpful visual on here . (

Sorry about the bad pictures of the actual dish, no excuses just tired and late!

Printer Friendly: Tomato Sauce with Butter

Printer Friendly: Fresh Pasta from Ann Burrell

Peace and Perfection,


Heck, here’s another note (because I can) I served my perfect pasta with my favorite rustic bread from Le Creuset, you could read more about it: here

Printer Friendly: Le Creuset Bread

Roasted Ratatouille Lasagna

Roasted Ratatouille Lasagna

I was asked to review this recipe a few weeks ago.  Oddly enough I received 4 or 5 emails in the span of 1 week to review recipes, products and lord knows what.  I have to be honest with you guys; I don’t always care to review stuff because if I don’t like it I somewhat feel bad being brutally honest…yet I remind myself that this is why they contacted me.  I also don’t really care to fill my blog with reviews.  It is just boring to me.  TO ME!  Don’t send hate mail if you like to fill yours with reviews…more power to you!

Here’s the exception: this lasagna.

#1: it is DELICIOUS!

#2: Reader’s Digest Canada asked…my home land, the glorious Northern neighbor to my current “homeland”…how could I say no?  Well, I could have said no…but I said yes, if it had been tasteless or bad I would have not posted about it…turns out, it’s scrumptious!  As you know I have a weakness for anything roasted, which meant that I was already dreaming of this hitting all the right notes in the roasting department!

Here is where you can find this delicious recipe (and more!):  Readers Digest Canada


2 large onions, cut into 1/2-inch chunks
3 medium zucchini, cut into 1/2-inch chunks
3 Asian eggplants, cut into 1/2-inch chunks
2 sweet red peppers, peeled and cut into 1/2-inch chunks
2 cups cherry tomatoes
2 tablespoons olive oil
2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 tablespoon fresh thyme
1 head garlic, top 1/4 sliced off
3 tablespoons butter
1/4 cup all-purpose flour
3 cups 1% milk, hot
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 1/2 cups goat cheese, crumbled (12 oz)
3/4 lb  fusilli or other curly pasta
1/2 cup grated Parmigiano Reggiano

How to:

Combine onions, zucchini, eggplants, peppers and tomatoes in a large bowl.  Toss with olive oil, salt, pepper and thyme.  Spread on two baking sheets lined with parchment paper.  Wrap garlic in aluminum foil and place on one of the baking sheets.  Roast in a pre­heated 400 degrees F. oven for 40 to 45 minutes, or until tender and nicely browned.  Unwrap and squeeze garlic out of casing into vegetables.  Reserve.

that’s a LOT of veggies! I <3 <3 <3 roasted vegetables

For béchamel sauce, melt butter in a large sauce­pan.  Whisk in flour and cook gently 2 to 3 minutes but do not brown.  Whisk in hot milk and bring to a boil.  Add 1 teaspoon salt, 1/4 teaspoon pepper or more to taste. Season with Worcestershire and Tabasco.  Cook, stirring often, about 8 minutes.  Add goat cheese.  Stir to combine.

Cook pasta in boiling, salted water for 8 to 10 minutes, or until just tender.  Drain well.  Toss with vegetables.

To assemble, spread about 1/2 cup sauce over the bottom of a buttered 9- x 13-in. baking dish.  Spread pasta/vegetable mixture over pan.  Spoon sauce over top.  Sprinkle with Parmigiano Reggiano.

Oven Ready! Already smells delicious!

Place casserole dish on a baking sheet lined with foil.  Bake uncovered for 40 to 45 minutes in a preheated 350 degree F. oven, until bubbling and lightly browned.

Beautiful crust and amazing aromas filling the house.

Review: Matt loved the dish, went back for seconds.  Didn’t even mention the fact that it is a vegetarian dish.  Sunshine and Bear also loved everything but the tomatoes (it was mentioned twice in their “report”!)  I also loved this dish, if I could only say one negative is that in my opinion it is not a “lasagna” but really a baked pasta dish…but I always fuss over such technicalities!  I love all the veggies and the goat cheese is such a great taste in the sauce!

Let’s dig in!

Printer Friendly: Roasted Ratatouille Lasagna

Peace and Be The Exception,


I shared my recipe on this lovely linky party, go check it out:

Sweet & Sour Chicken with Sesame Noodles

I am a recipe hoarder. (not really news…I know)

In order to “lessen” the number of recipes coming into my house and never ever leaving, I decided that I needed to have my sister in law cancel one of the magazine subscriptions she sends me for my birthday.  Although extremely nice and generous to give me such a nice gift, I feel bad because it gets lost amongst all the other magazines and cookbooks I hoard.

This is even more shameful because it is Everyday Food by the amazing Martha Stewart….I know she is not everyone’s cup of tea but she is mine.  On the other hand if you all want to take Sandra Lee for me, go ahead, she is NOT my cup of tea…

*** again do not send me hate mail because I am pro- Martha Stewart and anti- Sandra Lee & Oprah Winfrey (I had to throw that out there just for kicks…I love to stir things up) Take them both they can be yours ;)

I have kept all my Everyday Food little magazines and I have decided that I should take each one and select a meal or recipe, make it and share it with you guys…the good, the bad and possibly the ugly!

Today’s selection comes from April 2005 #21

Sweet & Sour Chicken with Sesame Noodles

Sweet & Sour Chicken


2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks

3 tablespoons soy sauce

2 tablespoons cornstarch

1 teaspoon coarse salt

1/3 cup rice vinegar

1/4 cup ketchup

4 teaspoons sugar

3 tablespoons vegetable oil

4 bell peppers (green, red, yellow, or a combination), cut into 1-inch pieces

1 cup broccoli cut into bite size (not in original recipe)

8 scallions, cut crosswise into 1-inch pieces, white and green parts separated

6 garlic cloves, thinly sliced

1/4 teaspoon ground pepper

How to:

In a large bowl, toss chicken with 1 tablespoon each soy sauce and cornstarch, salt, and pepper.  In another bowl, combine remaining soy sauce and cornstarch, vinegar, ketchup, sugar, and 1/2 cup water; set aside.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high.  Cook half the chicken, turning occasionally, until browned and almost cooked through, 4 minutes; remove.  Cook the remaining chicken in another tablespoon oil; remove.

Add remaining oil to the pan.  Add peppers, white parts of scallions, broccoli and garlic; cook over medium-high, stirring, until peppers are crisp-tender, about 3 minutes.

Whisk soy sauce mixture; add to pan.  Return chicken; add scallion greens.  Cook, stirring, until sauce has thickened and chicken is cooked through, about 2 minutes.  Serve immediately over sesame noodles (or rice if you prefer)

Sweet & Sour Chicken (and a whole lot of it!)

Sesame Noodles


Coarse salt

1 pound thin spaghetti

1/2 cup smooth peanut butter, preferably natural

1 to 2 garlic cloves

1/2 teaspoon red-pepper flakes

1/3 cup soy sauce

1/3 cup rice vinegar

2 tablespoons toasted sesame oil

1 English cucumber, peeled and halved lengthwise

2 medium carrots, peeled and shredded

How to:

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions.  Drain, and transfer to a large bowl.

Meanwhile, make peanut sauce: In a blender or food processor, blend peanut butter, garlic, pepper flakes, soy sauce, vinegar, and sesame oil until smooth. (I did this by hand because I like trouble!)

Cut cucumber crosswise into thirds; cut each piece lengthwise into 1/4-inch slices.  Stack slices; cut lengthwise into very thin strips.  Transfer pasta to a large bowl; toss with sauce, cucumber, and carrots.  Serve at room temperature.

Sesame Noodles (pardon the messy bowl and odd picture!)

You can find these lovely recipes and more: here

Verdict: Delicious but not quite spicy enough for Mr. Man and I, both kids loved everything.  It does make a LOT so keep that in mind, you may want to cut recipe in half!  I didn’t because I also hoard food…or so it seems ;)

Lots of veggies, pretty colors and much better for you than take out!

Lots of veggies, pretty colors and much better for you than take out!

Printer Friendly Sweet & Sour Chicken: Sweet & Sour Chicken

Printer Friendly Sesame Noodles: Sesame Noodles

Peace and Hoarding is BAD!


Recipe shared on Linky Party, go check it out:


Meatless Day: Roasted Veggies Pesto Pasta

It’s not always easy.  Is it worth the effort, the planning ahead and the prep?  I’d like to think so.  What am I talking about?  Meatless Monday (or any day) of course.  I don’t know if you heard but it is said that we as citizens of this lovely world should do at least one day a week without any meat and it would change our world.  GASP…just one lonely day?  Isn’t that just awesome?  Or not.  Here’s the reality: kids, life, work, play, drink, sleep….repeat…. :)

Don’t worry I am just kidding.  There really shouldn’t be any excuses for at least trying to go meatless for one day.  There are so many wonderful recipes out there and you could even just order a pizza with veggies and cheese and I bet you wouldn’t even flinch!

Here’s my “go to” meatless meal.  It’s fairly cheap, cheerful and will actually fill up even the hungriest teenagers around!

Roasted Veggies and Pesto Pasta


1 lb asparagus cut into 2-inch sticks

2 carrots, peeled and cut into 2-inch stick

1 zucchini, cut into 2-inch sticks (are you getting the idea?)

1 green pepper cut into…blah blah blah

1 red pepper, you know the drill

1 tablespoon salt

1 tablespoon freshly ground pepper (or not)

1/4 cup olive oil

1 to 1 1/2 cups basil pesto (homemade or favorite store bought) *see below for recipe

1 pound pasta, I like capellini, linguini or spaghetti for this but use what you have or like

How to:

Preheat your oven to 400 degrees F.  Line a baking sheet with parchment paper or silicone mat.  Set aside.

Once you have cut and prepped all your veggies into the same 2-inch size (for even cooking) toss the veggies with your salt, pepper and olive oil.  Lay your vegetables on your prepared sheet and put in your preheated oven for 10 minutes.  Remove from oven and stir things up.  Put back in oven for another 10-15 minutes (depending on how soft your team likes their veggies)

vegetables ready to go

all roasted!

Meanwhile back at the ranch (!) cook your pasta al dente (meaning not mushy/with a little bite to it).  Once your pasta is cooked toss it with your pesto and roasted veggies.  Serve in a large platter (or not) and let everyone help themselves.  Top with Parmesan cheese, freshly ground pepper and fresh chopped basil.

So pretty and filled with amazing flavors

Easy Classic Pesto:

4 cups packed basil leaves

1/2 cup toasted pine nuts

1/2 cup parmesan cheese

5-6 garlic cloves roughly chopped

1 teaspoon salt

1 teaspoon fresh ground pepper

3/4 cup olive oil

How to:

Put everything in your food processor and give it your best shot! :)

Printer friendly: Roasted Veggies and Pesto Pasta

Printer Friendly: Classic Pesto

Peace and Go topless….ooops I mean meatless ;)


Spaghetti Bolognese

I have a HUGE weakness for Spaghetti Sauces.  When I was a young girl (sounds like the beginning of a song doesn’t it?)  I would walk to my Grandma’s house for lunch.  My elementary school was a 10 minute walk and I always loved having her all to myself for lunch.  My grandpa worked and wouldn’t come home for lunch, which meant my grandma and I would have some alone time.  As some of you know from my previous post my grandma passed away this past Wednesday May 30.  So tonight I decided to make a delicious bolognese sauce in her honor.  My grandma would make me spaghetti and bolognese sauce pretty much every day I would have lunch with her….even if I would be there 5 days in a row she still would make it for me.  That’s the kind of grandma she was and that’s the kind of grandma I want to be.

I found this delicious recipe in a book called: The Sharper Your Knife The Less You Cry.  Lots of wonderful recipes along with a sweet story by writer: Kathleen Flinn.  I know some of you have already seen this recipe and probably made it….it doesn’t lessen how tasty and fabulous it is.  Make it again, maybe this time with someone that has filled your life with loving memories :)

Bolognese Sauce & Rigatoni (my fave…today!)


2 large onions, chopped (about 2 1/2 cups)

2 tablespoons olive oil

4 cloves garlic, minced

2 pounds lean ground beef

1 bottle dry red wine (go for it….trust me you will love every single bite of this amazing dish!)

4 tablespoons tomato paste

1 teaspoon Italian herbs

1 cup heavy cream

Salt & Pepper to taste, at least 1/4 teaspoon of each

3 tablespoons chopped fresh parsley or basil (optional) I usually put both

1 pound spaghetti, cooked & drained (or any pasta you like)

Parmesan, grated

How to:

In a heavy-bottomed Dutch oven, cook the onions in olive oil over medium heat until softened.  Stir in the garlic, add the beef, and stir until the meat cooks through and separates into crumbly pieces.  Add the wine and turn the heat up so that the wine bubbles continuously.  Reduces by about half.  Skim off any gray foam.  Add the tomato paste and stir.  Cover and turn the heat down very low, and cook for a minimum of two hours and up to four hours. Stir from time to time, scraping the bottom to ensure that nothing sticks to it or burns.  Shortly before serving, stir in the cream and Italian herbs.  Taste, and then add salt and pepper.  Let simmer uncovered another ten minutes.  Taste again, adjusting seasonings as necessary, and stir in the parsley.  Serve with pasta, sprinkled with Parmesan.

just added the wine: time to reduce

nicely reduced and ready for more flavors

ready for the lovely pasta :)

Spaghetti/Rigatoni or any “noddleli” Bolognese :)

Note; This sauce may surprise a few by the fact that it doesn’t contain tomatoes but it is a true bolognese: meat sauce.  Give it a try you will be amazed at the wonderful flavor combination.

Another note: The sauce is absolutely amazing as a “pizza sauce” completely different than a tomato sauce but scrumptious nonetheless.

Printer Friendly: Bolognese Sauce

Peace and Love,


I shared my recipe here as well, please go check it out:

Cup O Pizza by Ben

Ben is Matt’s cousin on his mother’s side.  Ben and Matt together in the same room is EPIC.  They are so funny, witty and pretty darn charming.  I cannot explain the dynamic between these two but not time nor distance will ever change the connection these two have.  Ben lives in St.Augustine with his lovely wife Beth and their “cutest kid ever” Zoey.  He knows I love to get new ideas and recipes!  So he texted me…then he had to email me because the texts alone don’t work for me.  I need more information…actually I require more information when I am following someone’s else “fly by the seat of their pants’ recipe”.

Cup O Pizza by Ben

Ben said he calls this dish Cup O Pizza from a movie scene in The Jerk with Steve Martin.  I think that it’s fitting but Matt had to analyze the fact that it is not in an actual cup…I don’t care…it works for me!  Let’s call it a giant cup!  Or heck, serve it in a cup like Ben suggested!


1 pound chicken or turkey sausage, removed from casing (I had spicy Turkey but use what you like)

1 4.5-ounce bag pepperoni (I actually had Turkey Pepperoni….which I don’t tell my peeps…don’t judge)

1 24-ounce jar of your favorite marinara sauce

1 cup sliced mushrooms (optional…not in Ben’s original plans…I am a rebel!)

1 pound fresh mozzarella cut into 2-inches cubes

1 teaspoon chili powder (or to taste)

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon dried oregano

1 tablespoon dried basil

1 teaspoon hot sauce

1/2 pound small pasta (cooked al dente)

1 container store bought pizza dough

1 tablespoon olive oil

1 tablespoon fresh basil

1 tablespoon fresh oregano (I had to skip because I forgot to buy some)

1/4 cup shredded Parmesan cheese

How to:

Preheat your oven to 415 degrees F.

In a large Dutch oven brown your turkey or chicken sausage breaking it up as it cook into large chunks.  Cook until no longer pink.  Add your pepperoni, mushrooms, chili powder, onion powder, garlic powder, dried oregano, dried basil and hot sauce.  Stir to cover your sausage and pepperoni with all the spices.  Add your marinara sauce and combine well.  Add your mozzarella pieces, all but about 1/2 cup (keep that to the side)  and your pasta, stir everything well and put in your preheated oven for 10 minutes.  Remove dish from your oven and top with the remaining cheese.  Using your best tools (your hands) stretch out  and shape your pizza dough to fit over everything.

the sauce is coming together quite nicely

more cheese please….then here comes the topper :)

Drizzle the olive oil over the dough, add your fresh herbs and sprinkle the Parmesan cheese.  Put back in your oven for about 15 minutes or until golden brown.

the dough…I love pizza dough!

oh my goodness the smell is amazing!

Serve and Enjoy!

Dig in and enjoy!

Printer friendly: Cup O Pizza By Ben

Note: Ben says you could shred your mozzarella cheese as well but you won’t have lovely chunks of cheese floating through your dish…which we all know would be very very sad!

Another note: Bear and Matt felt it was a bit too cheesy, Sunshine and I didn’t…you may reduce if you want…but it’s a “Pizza”…pizzas have a lot of cheese, don’t they?

Peace and Cups,


Please come check out my recipe also on this lovely site:

American Chop Suey

If you are from Quebec (and really any “french” speaking part of Canada) then you would just call this Chop Suey.  If you are from anywhere in New England then: American Chop Suey.  It is pretty much all the same recipe….give or take the inspiration of the cook!

    American Chop Suey

American Chop Suey

My mom used to make hers with tomato juice and All-American Kraft cheese.  My brother was obsessed with this meal.  He ate it so much that my mom had special baking dishes just for him to use!  I don’t make mine quite like she did, simply because I am stubborn (when you mix French and Irish you get= very very stubborn people!)

This is a cheap and quick way to feed a family.  You can substitute some of the items (i.e. different noodles, ground chicken or turkey…etc..) I am simply sharing with you the way I serve it.  Mr. Man makes it (X5) for the Firehouse and the guys always seem to love it.  My family loves this dish.  Simple, easy, affordable and the leftovers are da bomb!


1 1/2 lb ground beef

1 onion chopped

1 green pepper chopped (green is a must in my opinion…doesn’t taste the same with red or orange)

1 tablespoon oregano

1 tablespoon garlic powder

2 tablespoons soy sauce

1 teaspoon Worcestershire sauce

1 teaspoon sugar

1 28-ounce can crushed tomatoes (some people like to use tomato juice but I find it too runny…do what you like)

1 1-pound box elbow macaroni noodles

Salt and Pepper to taste

Shredded Cheddar cheese for serving (extra sharp at our house)

How to:

Cook noodles according to package directions…well NOT QUITE…make them until they are almost done.  We will finish in the sauce!

In a large pan(larger than you think), add 1 tablespoon olive oil and 1 tablespoon butter, melt and blend well together.  Add your onion and green pepper.  Cook until soft and fragrant, 3-5 minutes.  Add your ground beef and cook until no longer pink.  Add your oregano, garlic powder, soy sauce, Worcestershire sauce, sugar and crushed tomatoes.  Bring this to a simmer and cook uncovered for 5-10 minutes.  Taste and adjust seasoning.  Add your (almost) cooked pasta to your pan and combine everything well.  Let this cook for a few more minutes until you have the desired “pasta” texture that will make your family happy!

You want you peppers and onion soft not brown or crispy

You want you peppers and onion soft not brown or crispy

Look at this gorgeous sauce!

Look at this gorgeous sauce!

be gentle when you stir your pasta in there...things then to go flying everywhere!

be gentle when you stir your pasta in there…things then to go flying everywhere!

To serve top with shredded cheddar and enjoy!

time to dig in!

time to dig in!

So delicious, so simple and so perfect for a easy fun night at home.

Printer Friendly: American Chop Suey

Peace and All American,


Note: if for some reason you disagree with the name of this dish (and I know some will) that’s cool just call it something else!  I am only referring to what I remember growing up!  That’s what makes me happy!

CORRECTION: well, it seems that due to old age and wine (!) I have forgotten this: “french Canadian Chop Suey is made with tomato soup and sprouted beans, no pasta…. I still stand by the fact that in New England they call it American Chop Suey, other places Goulash…live and learn…my childhood friend Sophie was nice enough to refresh my memory!  Since she knows me since birth, same hospital, same nursery, 1 day apart…I appreciate her knowledge :)

Shared recipe here:


Pastitsio: a Greek baked dish made of ground meat layered with pasta and usually topped with white sauce and cheese.  Thank you Merriam-Webster On-Line Dictionary :)

When we go to our favorite Greek Restaurant I always want to order this dish.  I never do.  Why?  Because I know that one of the ingredients is cinnamon.  Yes, I do love cinnamon…in my cookies, pies, buns (cinnamon buns….!)…ect…but NOT in my savory food.  OR SO I THOUGHT!

Here’s the deal: (and pardon the TMI) when I was pregnant with my daughters, I was sick like a dog.  ALL 40 WEEKS (who ever said it’s 9 months is a LIAR!) I actually lost weight (don’t think it was fun!) I could hardly drink water without getting sick.  Everything was nauseating and gross.  My brother is an amazing cook. (he is!)  He was trying a new spaghetti sauce in which he put cinnamon….oh dear lord!  I lost it.  It was ugly.  I felt bad for him because I know he did everything right but I was a hot mess.  My sister in law even reminded me when we visited for spring break!

I decided to make this recipe and get over my “fear” of cinnamon in savory dishes…way to go Isabelle!  Also I figure since it’s been 13 years since I was pregnant with Bear (not A bear…)  :)


Recipe adapted: Food Network

Also inspired by:


For the pasta and filling:

Kosher salt

1 pound small pasta (elbow works, I had mini penne)

2 tablespoons olive oil

1 pound ground lamb (beef is an OK substitute)

1 onion, chopped

1 medium carrot chopped

1 garlic clove crushed and chopped

1/2 teaspoon cinnamon

2 tablespoons Worcestershire sauce

1 cup dry white wine

1 28-ounce can crushed tomatoes

Freshly ground pepper

1 heaping tablespoons fresh thyme

4 tablespoons unsalted butter

2 large eggs, lightly beaten

2 cups grated kefalotyri or parmesan cheese (couldn’t find the greek cheese!)

1 tablespoon breadcrumbs

For the bechamel:

4 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups plain 2 percent Greek yogurt

1 cup milk

2 large eggs, lightly beaten

Pinch of nutmeg

Kosher salt

How to:

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil.  Add the pasta and cook as the label directs.  When the pasta is done, drain and return to the pot off the heat; stir in the butter, then the beaten eggs and 1 cup cheese until the pasta is coated.

the pasta (thank you Captain Obvious!)

Note: the directions tell you to cook the pasta and make the sauce at same time, no worries, make your pasta first and keep it covered until ready to assemble.

Make the filling:

Heat the olive oil in a large skillet over medium-high heat.  Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.  Add the carrot, garlic and onion and cook until soft, about 5 more minutes. Add the Worcestershire sauce, cinnamon and wine and cook until the wine starts to evaporate, about 2 more minutes.  Add the crushed tomatoes, fresh thyme, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer.  Cook for about 20 minutes.

the sauce (indeed Sir Apparent!)

Brush the bottom and sides of a 9-by-13-inchbaking dish with butter or cooking spray.  Spread half of the pasta in the dish, then top with the meat filling and the remaining pasta.

Make the bechamel:

Melt the butter in a medium saucepan over low heat.  Whisk in the flour and cook, whisking for about 1 minute. (Do not let the flour brown.) Whisk in the yogurt and milk, bring to a gentle simmer, whisking, until slightly thickened, about 5 more minutes. (Do not let the mixture boil.) Remove from the heat and whisk in the eggs, nutmeg and 1/4 teaspoon salt.

the bechamel (really? Mademoiselle Evident!)

Pour the bechamel evenly over the pasta in the baking dish. Sprinkle with the remaining 1 cup cheese and 1 tablespoon breadcrumbs and bake until golden, 40 to 45 minutes. Let rest 10 minutes before serving.

the final layer before hitting the oven! (yes, Miss Unequivocal!)

fresh out of the oven (merci Madame Perspicuous)

Verdict: I am over the cinnamon fear/hatred in savory dishes.  Absolutely delicious, and the lamb…OMG the lamb is so amazing in this dish.

Note: it makes A LOT but I have to tell you that the leftovers were perfect and I would even venture to say BETTER…maybe I am just a cinnamon crazy gal after all!

Pastitsio= yummo :)

Printer Friendly: Pastitsio

Peace and Cinnamon!


Also on my friend Debi’s Blog: Recipes for my Boys :) Go check it out:

Also here: