Dinner Recipes

Panata (Italian bread soup)

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  • 2 1/2 – 3 lbs plum tomatoes, quartered
  • 3-4 turns of olive oil
  • 2-3 garlic cloves
  • 1 large onion, quartered
  • Kosher salt
  • pepper
  • 2 cups chicken stock
  • 3 tablespoons butter
  • 4 eggs
  • 4 slices day-old 1 inch bread slices
  • parmesan cheese, garnish
  • chopped parsley, garnish
  • chopped basil, garnish

Preheat oven to 400 degrees. Place tomatoes, onion and garlic on cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 45 minutes or until tomatoes are slightly charred and soft. Put into a food processor, blend to desired consistency. Return mixture to soup pot and add the chicken broth and butter. If the 2 cups is not enough, just add more. You can’t ruin it. Bring to a simmer for a few minutes and taste soup. Re-season if necessary. Gently crack each egg on the top of the soup and cover pot to cook eggs until desired doneness. In the meantime prepare the bread by drizzling with olive oil and toasting in oven until lightly browned. Place at the bottom of soup bowl and ladle soup into bowl. Place the egg on top of soup. Garnish with lots of parmesan cheese, parsley and basil. Enjoy!!

Judy’s Healthy Tip for Bread Soup

This soup is pretty healthy on its own but try using organic vegetable and herbs whenever possible. Bone broth is a great choice instead of the stock as well as grass fed butter and a grass fed parmesan cheese. (Kerrygold is a perfect brand for grassfed dairy products)http://kerrygoldusa.com/products. Also a grain bread or gluten free bread will work perfectly. Enjoy!



Joy’s Roasted Tomato Soup with Avocado Cream

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  • 2 pounds Roma tomatoes
  • 1-2 onions, quartered
  • 2 carrots, peeled and in chunks
  • 2-3 garlic cloves, skin removed
  • good quality olive oil
  • 1-1 1/2 cups chicken stock
  • salt and pepper (we call this S’wepper)*

Avocado Cream

  • 2 avocados, pits removed
  • 1 clove garlic, finely minced
  • 2 tablespoons lime juice
  • 1/4-1/2 cup sour cream
  • 1/2 teaspoon salt
  • spicy pepitas, garnish

For Avocado Cream: Blend all ingredients together until a creamy consistency is achieved.

Preheat oven to 350º. On a large baking sheet place all chopped vegetables. Drizzle with olive oil and toss veggies around to coat all as best as you can. Sprinkle generously with salt and pepper. Roast for 30 minutes or until all are soft when pricked with the tines of a fork. Let the veggies cool. Puree all in food processor until desired texture is achieved. When ready to serve, heat soup in a sauce pan and add enough chicken broth to make as thick or thin as you prefer. Taste and re-season with S’wepper.

Garnish with a dollop of avocado cream.

* S’wepper is great to have on hand and always ready. Mix two parts salt to one part pepper.



Judy’s Twist- Stuffed Tomato Bolognese

Featured on Oprah.com.

stuffed tomato

Turn leftover pasta into a scrumptious dish by roasting a fresh tomato and stuffing it with spaghetti. Fresh grated parmesan or a dollop of ricotta cheese takes this dish over the top. No need to be stuck, now you are ready for potluck!

    • 1/2 pound fresh or leftover pasta (any type can be used)
    • 1/1/2 cups marinara sauce, homemade or purchased
    • 4 large tomatoes, cored and seeds removed
    • 1 tablespoon olive oil
    • parmesan cheese, garnish
    • parsley, minced, garnish
    • salt & pepper to taste

assembly:

Preheat oven to 400F. Slice the top third of tomato, reserving the top as a little hat. Scoop out insides with a small spoon. Season inside tomato with salt & pepper and rub the outsides of the tomato, and the top slice, with the olive oil. Roast until skin is blistered about 10-15 minutes, too long and it will collapse. In a small bowl toss fresh or leftover pasta with sauce. When tomato is done, fill with pasta and place on serving dish. Put top of tomato in place and garnish with grated cheese, parsley and additional sauce.

 


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Joy’s Traditional Bolognese

Joys Traditional Bolognese
  • 1/4 pound pancetta, diced
  • 1 medium size onion, diced
  • 1 medium carrot, peeled diced
  • 1 medium rib celery, diced
  • 4 garlic cloves, minced
  • 2 -3 tablespoons olive oil
  • 1/2 pound ground sirloin
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1/2 to 1 teaspoon sea salt
  • 1 pound spaghetti/linguini, prepared to package directions

DIRECTIONS

Heat the olive oil in large sauce pot. Cook the pancetta and minced vegetables on low heat , uncovered for about 30 minutes. Give it a stir now and then. Stir in the ground meats, salt, pepper, and and brown them up. Add the can of tomatoes and wine and simmer uncovered for about 45 minutes. Add the milk or cream a little at a time and stir. Taste, and re season.

Toss hot pasta with the sauce.

Serves 4

 



Joy’s Traditional Lasagna

lasagna

Your family sauce recipe

  • 3 pounds fresh ricotta cheese
  • 3 large egg yolks
  • 1 cup grated Parmesan cheese
  • 1 tablespoon plus 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • handful of chopped parsley
  • 1 pound NO COOK lasagna noodles
  • 1 pound fresh shredded mozzarella cheese

Bring sauce to room temperature. In a large bowl, whisk together ricotta, egg yolks, Parmesan, 1 1/2 teaspoons salt, black pepper, parsley Chill filling until ready to assemble lasagna.

Preheat oven to 400 degrees. Butter an 11-by-14-by-3-inch lasagna baking pan. . .

Spread about 3 cups of sauce on the bottom of the prepared baking dish. Place a single layer of lasagna noodles over the sauce, overlapping them slightly. Spread about 2 cups sauce over the noodles and about half the ricotta filling mixture over the sauce.

Top with a layer of lasagna noodles, again slightly overlapping them. Repeat with more sauce and remaining ricotta filling mixture. Top with a final layer of lasagna noodles. Spread a layer of sauce over the noodles, and finish with a layer of sliced mozzarella rounds.

Bake until the sauce is bubbling and the cheese is melted, at least 1 hour. Cover with aluminum foil if the cheese starts to brown too early. Let the lasagna stand 10 to 15 minutes before serving

 


Judy’s Twist Lasagna Soup

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In our Italian kitchen there is always some kind of pasta and a tomato “something” hanging around. Whether fresh, canned or frozen, any kind of tomato will work. This potluck perfect soup is simple to prepare, cooks up quickly and has all the wonderful flavors of a traditional lasagna…. lasagna soup? oh yes!!!

The Lasagna Soup

  • 2 -3 tablespoons olive oil
  • 1 pound Italian sausage, casings removed, or which ever meat you choose
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 2 lbs fresh tomatoes or crushed in a can
  • 2 tablespoons tomato paste
  • 4 cups chicken broth
  • salt and pepper to taste
  • 1/4-1/2 cups grated parmesan cheese
  • 1/2 cup red wine
  • 1/2 pound dry lasagna noodles broken into large pieces*, any pasta works fine

Heat oil in a large pot. Add your meat of choice, cook 5 minutes. Add onions,
garlic and sauté 3-4 minutes more. Chop tomatoes and add to pot. Add chicken
broth and tomato paste, along with wine and parmesan cheese. Let simmer for an
hour, taste and re season. When ready to serve, add the broken lasagna noodles to the pot. They take a bit to cook, so
keep checking. If you need to add more broth at this point to compensate for the large chunks of noodles, go ahead. We also brought another pot of salted water to a boil and cooked some additional noodles.

Ladle the soup into big bowls and top with a big dollop of ricotta right in the
center! Crusty bread is perfect too!

  • Parmesan ricotta, (optional)
  • 4 ounces ricotta
  • 1/4 cup parmesan, grated
  • 1/4 mozzarella, shredded
  • 1 tablespoon basil and parsley, chopped
  • salt & pepper

mix all ingredients together and season with salt & pepper to taste

 


Joy’s Traditional Beef Stew with Chocolate? Yes!

Joys-Traditional-Beef-Stew

This humble beef stew suddenly seems sophisticated when made with luxurious dark chocolate. It is still hearty, warm and wonderful served by the fire with a loaf of crusty bread. The earthy bitterness of the dark chocolate makes for a luxurious silky gravy.

  • 3 tablespoons of olive oil
  • 2 tablespoons of butter
  • 1 lb top sirloin, or stew beef cut into 1 inch cubes
  • 1/4 cup of flour
  • Kosher salt and freshly ground black pepper to taste
  • 1 large onion cut into 1-inch chunks
  • 3 cloves garlic, finely chopped
  • 1-1/2- 2 cups of beef broth
  • a good splash of cognac or bourbon to taste
  • 2 carrots, peeled and cut into chunks
  • 1 pint of cherry tomatoes
  • 2 medium potatoes, peeled and cut into big chunks
  • 2 handfuls of fresh green beans, trim of ends
  • 1-2 ounces good dark chocolate

Season the meat with salt and pepper and coat in flour. (I do all this in a large ziploc bag and shake). Heat oil in a large pan on medium heat, add butter. As the butter starts to brown, add the beef and cook until all pieces are browned on all sides. Add onions and garlic and cook for about 5 minutes.

Add carrots, green beans, cherry tomatoes, potatoes, broth and bring to a low boil. Add bourbon and let cook off for a few minutes more. Drop in the chocolate and stir to coat all. Turn down heat and simmer about an hour or so. Taste and re season before serving. We served in a bread bowl pictured here.

Serves 4.



Joys Traditional Sausage and Peppers

Joys Traditional Sausage and Peppers
  • 6 hot or sweet Italian sausages (1 package)
  • 2 tablespoons olive oil
  • 1 large onion, halved and sliced
  • 5 or 6 large banana peppers, can use red peppers too, seeded and sliced an really put as many as you like. Our mom like tons of peppers and less sausage. Up to you.
  • 2 garlic cloves, minced salt and pepper, to taste and grated parmesan cheese for sprinkling to taste
  • salt and pepper, to taste and grated parmesan cheese for sprinkling to taste
  • 1 pinch crushed red pepper flakes (optional) this adds a “spark” of flavor
  • 1/4 cup of white wine

Directions:

In a large skillet heat the olive oil over medium heat. Add the sausages and cook till browned, turning so all sides are browned. Take out sausage and set aside, add onions and cook till soft. Add garlic, peppers, and salt and pepper. Add wine then lower the heat and cook till peppers are softened or how ever you like them. Put sausages back in warm and serve! In a large skillet heat the olive oil over medium heat. Add the sausages and cook till browned, turning so all sides are browned. Take out usage and set aside, add onions and cook till soft. Add garlic, peppers, and salt and pepper. Add wine then lower the eat and cook till peppers are softened or how ever you like them. Put sausages back in warm and serve!



Judy’s Twist For Quick and Easy Sausage and Peppers

Judy's Twist For Quick and Easy Sausage and Peppers
  • 1 package (6 sausage links)
  • 1 jar (or 2) 7 oz fried peppers w onions, I use Mancini Fried Peppers
  • 1/2 cup white wine
  • 1/4 – 1/2 cup chicken broth depending on how much juice you like
  • Parmesan cheese, as much as you like

Directions:

In a baking pan (little olive oil on bottom) in a preheated 350 degree oven place sausage in and cook till done and browned on all side.

When cooked, cut into slices or chunks, keeping them in the pan, and add jar of fried peppers, the wine and chicken broth. Stir, and put back in and warm everything for about 20 min. Done!! Omg love this recipe, I hate chopping all those peppers and onions!!! Serve on rolls, can even throw in cooked pasta!!



Beef Stew with Chocolate

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The dark chocolate is the added surprise here.

  • 3 tablespoons of olive oil
  • 2 tablespoons of butter
  • 1 lb top sirloin, or stew beef cut into 1 inch cubes
  • Kosher salt and freshly ground black pepper to taste
  • 1 large onion cut into 1-inch chunks
  • 3 cloves garlic, finely chopped
  • 3-4 sprigs fresh thyme
  • 1 tablespoon tomato paste
  • 1-1/2- 2 cups of beef broth
  • 1 cup red wine
  • a good splash of cognac or bourbon to taste
  • 2 carrots, peeled and cut into chunks
  • 1 pint of cherry tomatoes
  • 2 medium potatoes, peeled and cut into big chunks
  • 2 handfuls of fresh green beans, trim off ends
  • 1-2 ounces good dark chocolate

Season the meat with salt and pepper. Heat oil in a large pan on medium heat. Add the beef and cook until all pieces are browned on all sides. Add onions and garlic and cook for about 5 minutes. Add carrots, green beans, cherry tomatoes, potatoes, broth and bring to a low boil. Add bourbon and let cook off for a few minutes more. Add thyme now if using. Drop in the chocolate and stir to coat all. Turn down heat and simmer about 1-1/2 hours or until meat is tender. Taste and re-season before serving.

Serves 4.



Judy’s Twist on Beef Stew

Judys-Twist-on-Beef-Stew

This is my quick twist and also healthier version on Winter Stew. I have lightened up this recipe using a ground white turkey breast, which cooks up quickly, and tossed in frozen vegetables. Serving this stew in a large portabella mushroom cap takes it over the top! The dark chocolate is the added surprise and is a potent antioxidant as well.

  • 3 turns around the pan with olive oil
  • 1 lb of ground white turkey breast
  • kosher salt and freshly ground black pepper
  • 1 1/2 cups of chopped frozen onions
  • 2 cloves of finely chopped garlic
  • 1 1/2 -2 cups of chicken broth*
  • a splash of bourbon or cognac, to your taste
  • 1 pint of cherry tomatoes
  • 2 medium potatoes diced very small pieces. optional
  • 2 handfuls of frozen green beans
  • 2 handfuls of frozen carrots
  • *add more broth if you like

To a hot pan add olive oil. Add ground turkey and cook till golden. Season with salt and pepper

Add the onions, garlic, and cook for about 5 minutes. Add broth, splash of cognac, tomatoes and toss in the handfuls of frozen carrots, green beans, and small diced potatoes. Cover and cook for about 30 minutes.

Serves 4 people



Joy’s Traditional Passatelli in Brodo Soup

Joy's Traditional Passatelli in Brodo Soup

  • 10-12 cups of stock of your choice
  • 3/4 cup freshly grated Parmesan cheese
  • 1/2 cup fine, dry, unflavored breadcrumbs
  • 1/2 t nutmeg
  • 2 large eggs
  • 1 t lemon zest

Directions:

Season the meat with salt and pepper. Heat oil in a large pan on medium heat. Add the beef and cook until all pieces are browned on all sides. Add onions and garlic and cook for about 5 minutes. Add carrots, green beans, cherry tomatoes, potatoes, broth and bring to a low boil. Add bourbon and let cook off for a few minutes more. Add thyme now if using. Drop in the chocolate and stir to coat all. Turn down heat and simmer about 1-1/2 hours or until meat is tender. Taste and re-season before serving.



Judy’s Twist “Tips” for Passatelli in Brodo Soup

Judy's Twist  Tips for Passatelli in Brodo Soup

Use organic chicken broth.
Use quinoa in pace of the breadcrumb and parmesan cheese noodles.
When preparing the quinoa, sprinkle in a bit of ground nutmeg into the boiling water.



Joy’s Traditional Stuffed Artichokes

Joy's Traditional Stuffed Artichokes

Easy to prepare and full of favor. My father-in-law, we call him “Big Fred”, is the creator of this recipe! He is much older now so I have taken over this sinfully scrumptious recipe…It is artichoke heaven!

  • 4 large artichokes
  • 1-2 lemons in half
  • 4 pats of butter
  • 2 1/4 cups seasoned or plain bread crumbs
  • 1/3 cup grated Parmesan cheese*
  • 1/3 cup chopped fresh parsley
  • 8 garlic cloves, minced
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup extra virgin olive oil, for drizzling
  • 1/2 cup dry white wine.

Directions:

Use a heavy, sharp knife to cut top 1 1/2 inches off an artichoke. Pull out pale inner leaves from center. At the bottom, where leaves were, is a furry bed, the choke. Use a spoon (a grapefruit spoon works wonderfully) to scoop out choke. Next, using kitchen shears or a pair of scissors, trim pointy ends from outer leaves of artichoke. As you work, rub lemon half over cut parts of artichoke. Repeat with remaining artichokes. Place into a deep pan large enough to hold four artichokes (like your large sauce pot). Squeeze remaining lemon juice over top of artichokes and put a pat of better into each.

To prepare stuffing, in a large bowl combine, bread crumbs, Parmesan, chopped parsley and garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Toss and taste crumbs. Re-season if necessary!!! . Holding artichokes over stuffing bowl, stuff choke cavity and in between the leaves with bread crumb mixture. Stand stuffed artichokes upright in pan and generously drizzle olive oil over center of each artichoke. Add water to just about 1/4 way up the artichokes. At this point you can throw into the water more peeled cloves of garlic to deepen the flavor even more. Add wine, more salt and pepper to water.

Bring water to a boil, reduce heat to a medium simmer and cover pan. Cook artichokes 40-60 minutes, depending on size. They are done when tested with a knife right threw the heart and it slides right in. Be careful, the water can evaporate and the bottoms will burn., so keep checking. Add a bit more water or wine if you need additional cooking time until the hearts are tender.

*experiment using other cheeses your family enjoys!



Judy’s Twist on Stuffed Artichokes!

Judy's Twist on Stuffed Artichokes!

By omitting the butter and switching from the breadcrumbs to the quinoa, you will be saving a whopping 677 calories!

  • 4 artichokes
  • 1 cup red quinoa
  • 1/2 parmesan
  • 1 tablespoons fresh basil
  • 1 tablespoon parsley
  • 1-2 fresh lemons
  • salt & pepper to taste

Directions:

Fill a large bowl with water and lemon juice. Stir well. Cut stems from artichokes to sit flat on your work surface. Transfer artichokes and stems to bowl with lemon water. Working with one artichoke at a time, carefully use a serrated knife to cut off the top third, then use scissors to clip off and discard sharp leaf points, returning each artichoke to the lemon water as you finish.

Fill a large pot with water to a depth of 1 to 2 inches. Cover and bring to a boil. Uncover pot and arrange trimmed artichokes, bottoms up, in a single layer. Cover pot, reduce heat to medium low and steam until tender, 20 to 40 minutes. Cooking time will vary depending on the size of the artichokes. When the heart can be pierced with a knife, they’re ready. Under cold water rinse and drain quinoa. Combine quinoa and 2 cups water in a medium pot and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes. Fluff with a fork and set aside to cool for a bit. Stir in Parmesan, parsley and basil.

Preheat oven to 400°F. Remove the center leaves from each artichoke and scoop out and discard the fuzzy choke. Place artichokes stem side down in a baking pan and stuff with quinoa mixture, spooning into center and in between leaves. Squeeze lemon juice over the top of each artichoke. Bake 20 minutes or until heated through.

Serves 4



Judy’s Twist on Beef Barley Soup

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Joy’s Traditional Beef Barley Soup

  • 1 1/2 pounds stir fry beef cubes
  • salt and freshly ground black pepper
  • 1 large onion, chopped
  • 4 carrots (1/2-inch) diced carrots
  • 3 stalks (1/2-inch) diced
  • 2 garlic cloves, minced
  • 1 sprig fresh thyme leaves
  • 1 14 oz can crushed tomatoes
  • 2 large cartons beef broth
  • 1 cup of barley prepare according to package directions.

Directions:

Cook beef over medium-high heat, stirring occasionally, add salt and pepper to taste for 10 minutes until browned all over. Remove the beef with a slotted spoon and reserve.

Add the carrots, onion, celery, and garlic to the the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot. Return the beef and add the broth and canned tomatoes and check seasonings. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Remove the thyme bundle and throw away.

Prepare barley according to package directions.

Judy’s Healthy Twist on Beef Barley Soup

Here are a few changes I made to Joys traditional recipe. I used all organic veggies, grass fed beef and fresh tomatoes. I chose organic beef broth in the carton and tried Emeril’s. I loved it!! I also threw in a bunch of organic kale for added goodness!