Meatballs in Tomato Sauce is a classic in Italian cuisine. Much like Lasagna, each family modifies the ingredients to suit their taste. This is a particularly tasty version with moist meatballs that are cooked right in the sauce. Once prepared, … Continue reading
As fall sets in, it is a perfect time for Farfalle with Sausages and Mushrooms. It is comfort food at its best. Serve it with a nice green salad and perhaps a glass of wine. Farfalle with Sausages and Mushrooms … Continue reading
Southern Ontario is experiencing a real Canadian winter, that has not been seen for many years. Bitter cold, snow and then freezing rain, power outages…the whole gambit. Manicotti with Meat, Spinach and Cheese, uses fresh lasagna noodles and a wonderful … Continue reading
Minestrone Soup is filled with a hearty mix of vegetables, sausage and pasta and makes a satisfying main dish for supper. The nice thing about Minestrone Soup is that you can easily vary it according to what you have on … Continue reading
With a chill starting to show up in the mornings, our minds are now moving into fall colours and food….think comfort food! This version of Mac and Cheese is comfort food at it’s best……rich and creamy and includes swiss, old … Continue reading
The heat wave continues as we enter the third day of the heat alert. All winter, we have been waiting for the warm weather, but 38 degrees C is hot and with the humidity, brutal. The good news is that … Continue reading
Summer Vegetable Farfalle is a seasonal combination of Farfalle (bow-tie pasta), fresh vegetables, basil and garlic. Farfalle, dating back to the 1500s, originated in Northern Italy. Farfalle, means “butterfly” in Italian. It is shown here with barbecued salmon and roasted … Continue reading
Large Pasta Shells Stuffed with Spinach, Ricotta and Sun-Dried Tomatoes is a yummy meatless entree that is seasoned with garlic and fresh basil. The first time that I made it, I used at least double the spinach, but I found … Continue reading
We first encountered Spaetzle on a trip to Germany in the 1980’s in a local pub in the university area of Heidelberg. The texture and taste were amazing. When we arrived back to Canada, we looked for Spaetzle in our … Continue reading
This is a quick, easy and delicious method to make a creamy Parmesan Fettuccine, simplified by cooking the pasta in milk. I prefer to use fresh noodles, but you can also make it with dry noodles. In that case, you … Continue reading