Beef and Cabbage Soup

Beef and Cabbage Soup

1 pound of lean ground beef
1/2 teaspoon of garlic salt
1/4 teaspoon of garlic powder
1/4 teaspoon black pepper
2 stalks celery, chopped
1 - 16 ounce can of kidney beans, drained
1/2 of a head of cabbage, chopped
28 ounces tomatoes, chopped and liquid reserved
1 can water in empty tomato can
4 beef bouillon cubes
Chopped parsley

In a Dutch oven, brown the ground beef. Add all of the remaining ingredients except the parsley,
and bring to boil. Reduce the heat and simmer, covered for 1 hour. Garnish with parsley.

Pasta with Lentils

Pasta with Lentils  was a favorite in our home kids love it and good source  of iron I always made sure that my children had legumes once a week best way to make it with pasta kids like pastas you can use any one you like with this dish or on its own my grandson loves it

 it

Ingredients

               

• 1 onion (chopped)
• 1 tomato (seeded chopped)
• 1 carrot (chopped)
• 1 celery (stalk chopped)
• 3 garlic cloves (chopped)

                        

• 71/2 cups water
• 13/4 cups lentils (rinsed drained)
• 500 gr         fusilli (freshly cooked)  or what you pasta               
• olive oil

 

Saute onion, tomato, carrot, celery, garlic In a large pot Saute 6 minutes. Add water and lentils; bring to boil. Reduce heat to medium. Simmer until lentils are tender and mixture thickens, stirring often, about 45 minutes. Mix in pasta; simmering 2 minutes. Season with salt and pepper

Stuffed Artichokes

STUFFED ARTICOKES WERE A FAVORET WHEN I WAS GOING UP MY MOM LOVE THEM AND SO DID I > WHEN MY CHILDREN WHERE GROWING UP I MADE THEM WHEN I FOUND GOOD ARTICOKES THERE ARE A GREAT HEALTH FOOD LOTS OF IRON AND TASTE GREAT  WHEN THEY WERE IN THERE TEENS I MADE IT A LOT THATS WHEN THEY NEED THE IRON THE MOST < THEY LOVE THEM EASY TO MAKE GREAT DISH

    Servings
4




       4 medium

fresh

artichokes

       2 -3 cups


Italian style breadcrumbs     


       2 -3 tablespoons of grated parmesan cheese or 2 -3 tablespoons

        romano cheese


       1 tablespoon

        dried parsley

       1 teaspoon

       garlic salt   

       1/2 teaspoon
        fresh ground black pepper


       1/4 cup

         olive oil

       1 -2 tablespoon

        olive oil

(for drizzling)


 Directions:


   1 Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.

2 Trim off stems so artichokes sit on a flat surface.

3 Trim off the pointed tips of each leaf.

4 Set aside. I put them in bowl of( salt water and lemon juice
 they take bitter away,)
   5 In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.

6 Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.

7 You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.

8 Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.

9 Stuff desired amount of leaves and shake off excess mixture.

10 Continue this step with remaining artichokes.

11 Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.

12 Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.

13 Cook on 375 degrees for approximately 50-60 minutes (depending on size of artichoke) or until leave comes out easily.

14 Cool for 10 minutes; serve and Enjoy!( tips) or you can put them in a crockpot for 6 to 8 hrs low, or on top the stove in a big stew pot with a lid on low  water and little oil cheese salt and pepper to taste 2 fresh or plum tomatoes sprinkle cheese  or add little stock  injoy

home made pizza dough

To make the dough;

• 1 1/4 cups lukewarm water
• 2 tablespoons olive oil
• 2 3/4 cups Unbleached All-Purpose Flour
• 1/2 cup semolina flour.
• 1 1/2 teaspoons salt
• 2 teaspoons instant yeast

Oil a 14″pizza pan 

Directions:

Stir the crust ingredients together to form a slightly sticky, soft dough.

Let the dough rise, covered, for 30 minutes.

A little trick, I learned to get an evenly thick pizza, is to let it rise, a second time, in the pizza pan before adding any toppings.

Place the dough in the oiled pan and let it rest for 10 to 15 minutes, then pat and stretch it to cover the bottom of the pan. Let it rest, covered, for another 30 minutes.

Preheat the oven to 425°F. Add the topping, plum tomatoes,mozzarella cheese,or use pizza sauce,add any topping you like

Bake the pizza for about 25 – 30 minutes, or until the filling is bubbly and the topping is golden brown.

Pasta and potatoes

This soup is another classic Bari dish. If you ask a Barese what their favourite dishes 

• 500g potatoes, peeled and diced
• 200g small pasta
• 100g   tinned chopped tomatoes
• 1 celery heart, chopped
• 1 clove  garlic,  squashed (but still whole)
• olive oil
• salt and pepper

1. Brown the garlic in 4 tablespoons of olive oil. Remove the garlic and discard.
2. Add the potatoes and celery and cook for a couple of minutes.
3. Add the tomatoes and season with salt and pepper
4. Add water so that all the ingredients are covered
5. Cook until the potatoes are starting to fall apart.
6. Half cook the pasta in plenty of salted boiling water
7. Add the pasta to the potato mixture and continue cooking until done.
8. If the soup is too thick, add a little of the pasta cooking liquid.

Orecchiette pasta alla Pugliese

Orecchiette pasta alla Pugliese

Making orecchiette pasta

Orecchiette  barese style pasta ears traditional recipe from Puglia. Easy and delicious;
you can make your own pasta or buy it in local super market,# de,cecco,# barilla pastsa # fortinos  super markets

!500g of orecchiette  pasta ideally fresh,mince garlic, 200g of tomato pulp, bunch of fresh basil, olive oil, grated pecorino cheese, salt, pepper, dried hot pepper to taste.

making it

saute mince garlic with the olive oil. 

Add the tomato, basil, salt,  and cook for 5 minutes.

Prepare the pasta until it is 'al dente'.

Drain and thrown it into the pan with the other ingredients.

Mix with the any grated cheese you prefer cheese and serve immediately

tip little pasta water in sauce, put pasta in sauce pan to cook to blend  flavors ,few mins i make sauce in a wok or big frying pan to do that

L

Stuffed Mussels

Stuffed mussels are a really tasty dish and a great way to cook these molluscs, the main ingredient in many other recipes from Puglia, the filling is made with bread crumbs, parsley, garlic, pepper, cheese and eggs and is used to stuff the mussels open from raw.

Ingredients

• 1 kg. mussels
• 1 lt. tomato sauce
• 400 gr. bread crumbs
• 2 eggs
• 3 cloves garlic
• 60 gr. grated  cheese
• chopped parsley to taste
• salt to taste
• pepper to taste
• extra virgin olive oil to taste

Instructions

1. To prepare the stuffed mussels, started to soak the bread in water and in the meantime chopped parsley and 2 cloves of garlic.
2. Once softened, squeeze well the bread crumbs and add to the grated  cheese, salt, pepper, eggs and parsley and minced garlic before.
3. Mix the ingredients with your hands until the dough is smooth and compact that you will leave aside.
4. Now scrape and wash the mussels raw and open them holding the fruit on one side and not doing completely separate the two halves.
5. Once all the mussels open, take small amount of dough and stuffed every single mussel to finish them.
6. After filling, take each mussel and close it with kitchen twine or cotton, eliminating any excess dough that comes out. NOTE: If you use cotton  sewing thread,  several times around the mussel, tightening and knotting, if used instead of the string, just one lap around the mussel.
7. Remember to remove all excess dough before cooking the mussels so as not to soil the sauce.
8. In a pan, put a clove of garlic and extra virgin olive oil, garlic and let brown, add the tomato puree.
9. As soon as the sauce begins to boil, add the mussels one by one gently with a lid and simmer over low heat for about 25 minutes.
10. Serve the mussels and stuffed with a boxcutter or a pair of scissors cut the thread. The sauce can taste it with the excellent Altamura bread, or use it to dress pasta.

Eggplant mushroom

Eggplant mushroom

The eggplant mushroom are a classic and tasty side dish to accompany the dishes both summer and winter. The name derives from the way to cut the eggplant into small pieces, and there are many variations of this recipe that is typical of the Apulian cuisine.

Ingredients

• 500 gr. egg plant
• 2 peeled tomatoes
• <
• 6 leaves basil
• salt to taste
• extra virgin olive oil to taste

Instructions

1. To prepare the eggplant mushroom, started washing under running water eggplants.
2. Then removed with a knife, the tip of the stalk and the final part, then cut the eggplant into slices about 1 cm along the length, cut them into strips and cut into cubes of 1.5 cm side.
3. Take a large skillet and pour plenty of oil, add the diced eggplant, peeled chopped tomatoes, basil, chopped garlic and salt.
4. Put to cook with a lid on low heat for 20 minutes, stirring occasionally with a wooden spoon.
5. When all the water has evaporated expulsion from the eggplant, remove the lid and cook on high heat for another 20 minutes.
6. Then turn off the heat and enjoy your eggplant mushroom warm or cold, as a side dish or to add flavor to the pasta.

Cabbage Rolls

Cabbage Rolls

1 pound of ground beef
1/3 cup of uncooked rice
1 egg, beaten
1 1/2 teaspoons of salt
1/8 teaspoon of black pepper
6 large cabbage leaves
1 medium thinly sliced onion
2 tablespoons of butter or margarine, melted

For the sauce:
1 - 10 3/4 ounce can of tomato soup, undiluted
1 1/4 cups of water
1/2 cup of chopped celery
1 teaspoon of fresh parsley, minced
3 tablespoons of lemon juice
1 teaspoon of sugar
1 teaspoon of salt
1/8 teaspoon of black pepper

Mix the ground beef, rice, egg, 1-1/2 teaspoons salt, and 1/8 teaspoon of black pepper
together in a bowl and mix well.  Cook the cabbage leaves in boiling water for 5 to 8 minutes or
just until tender.  Remove the cabbage leaves from the water and drain.  Place equal portions of
the meat mixture in the center of each cabbage leaf and fold the ends over, and fasten with wooden toothpick.
 
Sauté the onion in butter in a large skillet until tender but not brown.  Add the tomato soup and
the remaining ingredients, stirring well.  Simmer for 10 minutes.
 
Place the cabbage rolls in the tomato mixture, cover and simmer for 1-1/2 to 2 hours.
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Did You Know?

Oil and grease stains wash out of clothing better with
a little baking soda added to the wash water.

best tomateo sauce Bari style

Ingredients                         best tomato sauce Bari style

• 2 bottles sauce
• 800 gr. peeled tomatoes
• 130 ml. olive oil
• 1 medium white onion
• 1 cup white wine
• 6 brasciole or piece veal or beef
• 12 fried meatballs
• 6 pieces pork choice
• 6 pcs lamb choice
• 300 gr. uncooked bacon into chunks
• 2 cups water
• 5/6 leaves basil
• salt to taste
• pepper to taste

Instructions

1. We put in a saucepan the oil, the chopped onion, the brasciole, pieces of pork and lamb, bacon and let cook over high heat for a long time turning the meat occasionally until everything is well colored 
2. At this point, add the white wine and   cook for 5 min
3. Then add the peeled tomato, sauce, 2 cups water, basil, salt and pepper and let simmer for at least 3-4 hours stirring occasionally with a wooden  it won;t  sticking to the pan until it is a thick gravy and the oil will come to the surface.
4. 15 minutes before turning off the heat in the sauce also drop the fried meat balls

Best Meat balls recipe

The friedmeat balls are a timeless dish, made from minced meat, eggs, cheese, are present on the table of every family. The meat balls are served as a main dish, and their goodness is superb even if you enjoy cold.

Ingredients

• 500 gr. mixed minced meat (beef and pork)
• 2 eggs
• 100 gr. grated cheese
• 100 gr.  bread crumbs 
• salt to taste
• parsley
• oil for frying

Instructions

1.  put the bread crumbs to soak in a bowl formed containing water (or milk) for 15 minutes.
2. In another bowl put the chopped meat, eggs, grated cheese, salt to taste, chopped parsley and the bread,
3. Knead with your hands all the ingredients working them well and when we have a well blended compound we form with your hands into balls (about the size of an apricot).
4. We meatballs frying in hot oil making sure that they are immersed in oil for at least half.
5. turn with two forks until they are golden brown and cooked once put on paper towels to remove excess oil. Serve the meatballs still hot. or put them in your tomato sauce

Potatoes rice and mussels

Potatoes rice and mussels

• Preparation: 60 minutes
• Cooking time: 1 hours 10 minutes
• Ready In: 2 hours 10 minutes
1. The baking dish is typical of the city of Bari, it is done in accordance with the tradition proper to each family, in Bari is great to be served as a main dish in the summer is very rich and fragrant. And 'the dish from Bari to excellence along with orecchiette with turnip tops.

   Ingredients

   • 650 gr.   Arborio rice
   • 2 kg. potatoes
   • 1.5 kg. mussels
   • 1 large white onion
   • 2 cloves of garlic
   • 4 peeled tomatoes
   • 10 gr. grated  cheese
   • extra virgin olive oil
   • parsley
   • breadcrumbs
   • pepper
   • salt

   Instructions

   1. Clean, wash and peel open leaving the mussels attached to a valve without disconnecting it, recovering the water of the mussels themselves.
   2. Clean and wash the potatoes  thickness of 3-4 mm, and leave them in cold water.
   3. In a pan of 35 cm in diameter pour a little olive oil and a little 'chopped onion then cover the bottom with a layer of potatoes seasoned with chopped peeled tomatoes, garlic and parsley, cheese, salt, pepper and oil.
   4. Place the potatoes on the layer of mussels and season with garlic and chopped parsley only.
   5. Then put all the rice (previously soaked in cold water for 15-20 minutes) to be seasoned with chopped peeled tomatoes, garlic and parsley, cheese, a layer of very thin sliced ​​onion, salt, pepper, olive oil and pour ' water recovered from the mussels.
   6. Cover the rice with another layer of potatoes, in turn, always seasoned with chopped peeled tomatoes, garlic and parsley, cheese, salt, pepper, olive oil and sprinkle with bread crumbs.
   7. Cover the pan with aluminum foil and put it in the oven (preheated) at 200 degrees for 30-40 minutes.
   8. Before removing the foil with a fork to check the cooking of the top layer of potatoes and then leave in the oven for another 30-40 minutes until the potatoes golden
   9. little season with olive oil.