TORTELLINI -VIDEO

TORTELLINI

CHICKEN CACCIATORE

CHICKEN Cacciatore

2 chicken legs                                            

Can Diced Tomatoes                                

Medium Onion                                            

Garlic clove

Medium Pepper                                           

Mushrooms (Optional) Can                    

Bay Leaf

Oregano

Basil

Step 1, blanch the chicken in the coffee pot by passing fresh water through the coffee maker.

Step 2, drain the chicken and add the chopped onions, peppers and garlic to the coffee pot.

 Ad the tomatoes and all other spices and let cook all day. 

rinse pot out, add angel hair pasta with a tsp salt.

add water cook 3 minutes.

 drain pasta.

put on the plate, covered with the Cacciatore and liberally sprinkled with Parmesan Cheese.

ITALIAN SQUASH SOUP

Italian Squash Soup

 

Ingredients:
1 Tablespoon butter
1 small onion diced
1 small acorn squash
1 can vegetable broth
handful gemelli
Salt and fresh ground pepper to taste
Tablespoon grated Parmesan sprinkled on top.

The butter and diced onion are placed in the coffepot and put on the hot plate. While the onion is being glazed, Peal and cube the acorn squash and get rid of the skin and seeds. The squash was added to the pot and stirred with the onions and butter. Then the broth was added.

 After cooking a couple of hours, the squash is tender remove from the pot with a slotted spoon.

 mash the squash.
Add back to the pot.
add a handful of gemelli . After ½ hour the gemelli was done and the pepper ground on top.
 serve.

ROTINI

Rotini

 

Ingredients:
2 cups low fat milk
1 bay leaf
2 T. butter
2 T. cup flower
½ tsp salt
¼ tsp black or white pepper freshly ground
½ cup grated Parmesan cheese
¼ cup crumbled Gorgonzola
1 small red onion rough cut and flaked
1 small can mushrooms

Method:
Obviously this will work well in one of the modern bottom heated crockpots with a low temperature setting about 170 Fahrenheit.

1. Mix the flower and butter together with the back side of a fork until a smooth past is formed let sit at room temperature.

 2. Put the milk in the coffee pot with the bay leaf and let come to temperature about 2 hours.

 3. Remove the bay leaf and stir in the rue, the sauce will thicken right away. Be careful when stirring in the rue and the cheese. I used a fork to transfer the rue to the pot and a whisk to stir so as not to crack the glass pot.

  4. Add the cheese and stir in the pot. When all is smooth, add the mushrooms and onions to the pot and gently stir until uniform. I use a plastic spoon.

 Serve over pasta and don’t worry if you have to hold it a few hours, just dilute with a little more milk if it thickens too much. No burning, scalding or separating will occur even when you microwave the leftovers.

ITALIAN PUMPKIN SOUP

Italian Pumpkin Soup

 

Ingredients:
2 can vegetable broth or Chicken Broth
¾ to I pound pumpkin
3-4 cloves garlic minced
1 small onion diced
Salt and fresh ground pepper to taste
Optional – Piece of chicken with or without the bone
Optional – Coined Carrots, precooked
Optional -Tablespoon grated Parmesan sprinkled on top.

Method:

1. Peal and cube the pumpkin and get rid of the skin and seeds.
2. Add cubed pumpkin and garlic to the pot and cook with broth for 2 hours
3. Puree in blender or remove pumpkin from broth and mash by hand.
4. Add onion and chicken or cooked carrots if desired. Cook additional 2 hours.
5. Add salt and pepper to taste.
6. Serve with Parmesan at the table