Chicken Tortellini Soup & Leek, Zucchini, Proscuitto and Goat Cheese Tart

Stir-Fried Beef with Onions and Ginger

Keeping is short this tonight. This was delicious. And it was easy to prepare. It was classic Mark Bittman.

Peppers Stuffed with Chicken Sausage and Brown Rice

The stuffing for the peppers was made with sauteed onions, zucchini and the Chicken sausage. Seasonings were salt, pepper, crushed red pepper and oregano. The peppers topped with a marinara sauce I made from tomatoes I canned this summer with my dad. Then the peppers were baked for 30 minutes at 375 degrees. This was a very good dinner.

Philadelphia Cheese Steak Sandwich

I found this recipe on the Better Homes and Gardens site.
Almost as good as a Pat's Sub!

Pork, Potatoes and Vinegar Peppers

 

For dinner I was planning on making Spicy Pork Tenderloin with Potatoes from Real Simple. But as I was reading the recipe I remembered I saw something very similar to this in Cooking with Chef Silvio. And I figured seeing I made bread from See Naples... Then Eat! that I should stick with the pattern.

The Chef Silvio recipe was so easy. Saute the Pork Tenderloin, cut into cubes, along with hot peppers and cubed potatoes. Season it with salt and pepper and that is it. This recipe had less ingredients than the RealSimple.com recipe but the flavors were nice and spicy.
The Pork was delicious and the bread, well we devoured half a loaf!

Rigatoni with Vodka Sauce

Let's just go with wordless Thursday...

Escarole and Bean Soup

 

This meal reminds me of my mom. We had this quite often when I was growing up. This recipe came from Cooking With Chef Silvio. I added the kielbasa because someone I know really likes meat for dinner. Actually my mom added all sorts of meat to this so maybe Chris would have liked her version of this.

Anyway the soup was delicious. We toasted one of the loaves of bread I made this weekend and topped it with some Black Truffle Oil that I received from my Secret Santa! It was amazing.

Escarole and Bean Soup Recipe

1 head coarsely chopped escarole, well washed
1/3 cup extra virgin olive oil
5 cloves garlic chopped (I didn't add this)
4 cups chicken broth
1 cup undrained canned white cannellini beans
salt and pepper
Crushed red pepper

Fill a 4 quart pot halfway with salted water and bring to a boil. Add the escarole and cook for 10 to 12 minutes, stirring occasionally until the escarole is cooked al dente. Drain and set aside.
In the same 4 quart pot, heat oil over medium heat. Add garlic, and cook until golden. Stir in the escarole, chicken broth and the cannellini beans. Bring to a boil, turn the heat down, and simmer for about 10 minutes, stirring occasionally. Add salt and pepper to your liking, and crushed red pepper. Drizzle some extra virgin olive oil over each dish and serve with crusty bread.

Pollo alle Cipolle

Back in April I found this recipe on Italian Foodies. Chicken with onions. It was excellent. The sauce for this was so good. And I used chicken breast instead of the chicken legs. I made Quinoa instead of mashed potatoes. Also had some Italian bread to help finish off the sauce!

Minestrone Soup with Parmesan Dumplings

On Friday when I received my Foodbuzz email this recipe caught my eye. Minestrone Soup with Parmesan Dumplings. Today we reached the high temperature of 22 degrees so this was a perfect dinner.

Also made some bread... again the recipe from The Italian Dish, No Knead Artisan Bread.

Here are a couple of photos of the bread I made Friday, this loaf was made in a loaf pan instead of free form. It fits better in the toaster!

Steak Pizzaiola

 

I just did not know what to make tonight. So I picked up some Boneless Eye of Round Steaks and made a quick sauce of onion and peppers and crushed tomatoes. Seasoned the sauce with salt, pepper, oregano and crushed red pepper. Put that on top of the steaks and baked the steaks for 20 minutes at 400 degrees. Not bad, not bad at all.