It’s Spring… and I’m thinking about my herbs

Solomon in the Bible talked about ants… yes ants.  I can understand why.   Ants are great motivators when it comes to working hard and preparing, but in the case of this blog… gardening.   Ants are always working and gathering up their food to store in their ant holes so when the cold weather comes they are well stocked.

This behavior is what we should be modeling in our own lives cause we never know what is around the corner. However we do know 4 things – Spring, Summer, Fall and Winter.   So we work our gardens in the Spring and Summer (and some Fall) and we aren’t so lost when winter and early spring come around.

Gardening is great for kids

I remember as a little girl my mom sectioning off a part of our large garden just for me.  I remember the sticks of wood that defined my area of about 4×5 along the left edge of the garden.  If you have kids, this is a great way to provide a way to show encouragement and help them see the benefits of hard work and the rewards that follow.

I can only dream of having a large garden like the one in my memories… maybe someday, but for now I’ll have to be content with my space saving techniques for my fairly small back yard.

Despite the smaller size than what we had growing up, my enthusiasm is as big as it can get.  In all honestly I’ve been thinking of this garden since I emptied my container gardening tools at the beginning of last Fall.  This year, I’m doing a REAL garden.

This year I will attempt square foot gardening.   I’m going to follow the square foot gardening book and I’ve got pages and pages of notes I’ve taken from online sources about what to plant with other plants and herbs and what not to do, etc. etc.  It’s quite overwhelming to be frank.

So where does one start?   Naturally I decide to take the hard road and try to grow from seed.  I bought my organic seed packs at Walmart and I’ve got my bag of seed starting potting soil.

How do you know what to grow?

The best rule is… look at what you eat already.   Since I tend to enjoy Italian food the most I chose to go with the staples when it comes to herbs… basil, oregano and parsley.

Three Italian Herbs


frozen basil ice cubesBasil is great with pasta sauces, pizza (margarita pizza please!!!)  and rice dishes.  I know there are a zillion other uses, but these are my basic uses.

These are great to freeze in ice cubes as shown in the picture below.


Oregano is great for pizza sauce as this truly is the secret ingredient.   All you have to do is take your basic sauce and add oregano and your kitchen now smells like a pizzeria.   Oregano also is great with meats and poultry (lemon and oregano dressing for grilled chicken is amazing!).

Oregano is also super easy to grow, and it’s really forgiving.   I figured I can’t go wrong with this one since I see it grow in the cracks in my in-laws cement patio.   My brother in law gave me some last year to transplant and so I shoved it into a pot and sure enough it survived without much attention.  When it started looking like it was dying i added water and it perked right up.   But his oregano was called “Spicy Oregano” and indeed it did have a nice little kick.  I recommend it to try if you like oregano.


Gee, this is a great herb too and it is great for freshening your breath!   Parsley is also great to add to juices cause it helps remove metals from your system (not a doctor but just do some research on it’s properties).  One of my favorite recipes is my Italian breaded chicken breasts which uses chopped parsley as part of the breading.  Use plain breadcrumbs since you are adding your own seasonings.

There are two types of parsley that are most common – Curly and Italian.  Curly is what you get when you go to restaurants while Italian is a flat darker green and slightly more bitter tasting parsley.   Both are good but I recommend growing both b/c they have different uses.  I love just snacking on curly parsley, and it goes great in various salads.

So those are my three must haves.    I am going to try and grow Cilantro and Thai basil which are my two non-Italian favs.  Add them to freshly cooked rice along with some steamed vegetables and you’ve got a great little dish.

And always remember, don’t be shy like I am too often.   Plant more than you need because not everything is guaranteed to grow anyway.  If you have an over abundance that really is great because then  you have enough to freeze or dry for use during the winter and spring months.   I did this last year – both freezing my herbs and drying them.

My preference?   Except for the basil, I prefer dried herbs.  I use my Food Dehydrator and knock them out on a weekend and it works great.  I recommend getting one if you take your herb growing seriously.

I’ll try to post pictures as as I continue on my lovely journey.  I’m not great at gardening but I’m a glutton for punishment each year as I try new techniques and love every minute of it!

Till next time…  ciao!


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Learn how to Make Roasted Garlic recipe

Italians love their garlic!  Well, actually so do the Greeks, the Spanish, the Thai and well… lots of cultures!

Garlic is such a versatile herb which can be used in a variety of ways in a variety of recipes.  It can be chopped, pureed, diced, sliced, smashed and… roasted.

This post will focus on roasted garlic – what is it exactly and how do you make it?

I was inspired to talk about this recipe the other week when I was at work speaking with a friend about what she was going to make for dinner. She mentioned garlic and I mentioned how I love roasted garlic.

To my surprise she asked, “What is that?”   It didn’t even dawn on me that others don’t know what this is… I tend to always assume everyone knows more than I do!  So I said, “You just gave me a great idea for a blog post!”

I never started roasting garlic until about 5 or 6 years ago when I started my quest for simple Italian cooking.  It is super easy, healthy, and a great accompaniment to many dishes.

What is Roasted Garlic?

Roasted garlic is whole garlic cloves or bulbs that are roasted in an oven at a fairly high temperature.   The below images are the difference between a garlic “clove” vs. a “bulb”.  A bulb is what you see in the stores – a group of cloves bound together by the outer white papery skin.

Did you know you can take 1 single clove, bury it in the ground with the pointy end up, and it will grow into a bulb?  I have done this one year and it worked out except I forgot where I buried the cloves and I couldn’t easily differentiate between the tall weeds and the garlic stems.

How to Roast Garlic

Although others I’m sure have their preferences, I like mine as simplistic and mess free as possible. Here’s how:

  1. Take a whole bulb and slice off the top to expose most of the raw garlic heads
  2. If you can, try to create a little space between some of cloves by moving them around – but not to where it falls apart
  3. Place on top of a piece of parchment paper large enough to wrap it up
  4. Drizzle olive oil on the bulb trying to get the oil to drip into the cloves which you’ve wiggled apart
  5. Now wrap it up with the parchment and twist the top so it stays shut
  6. In an oven proof dish, bake for 45 minutes at 375F
  7. When finished, open the bulbs when slightly cooled and using a knife and fork (or hands), remove the garlic from it’s outer skin (don’t eat the skin)
  8. Eat and enjoy!


  • Garlic is potent and it will be noticeable.  If you have family that don’t like cooking smells (even if good ones), keep a window open or make sure to air it out when done.
  • I always wish I made more garlic.  It’s easy to think, “I won’t eat a whole bulb!”  but amazingly, when garlic is cooked like this, it is not filling and you end up wanting more.
  • Italian recipes that this side dish goes well with are meat recipes and pasta dishes
  • Accompany with a salad, and include a bunch of parsley on the side b/c parsley is a great at removing any garlic smells that might linger
  • If you do not have parchment paper, you can use foil
  • By using a wrapper, like parchment paper – it traps the steam and the cloves do not dry out.

Let me know how you roast your garlic!

Thanks for reading,




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Italian Christmas recipes that are easy to make

Every holiday whether Christmas or any other, its the same question (among many of course), “What will be on the menu?”.   If you are taking part of the whole cooking and planning ritual, but don’t know what to make, I’ve listed a few items below to consider, especially if looking for a Italian theme.

Most of these if not all are pulled directly from my site which has allowed me to post many simple Italian recipes over the years.

I’ve had some great food experiences with cooking holiday meals, and I’ve had some bad ones too… such as this past Thanksgiving where we had the most dry and rubbery Turkey ever, but that’s another post.

So what I’ve decided to do is list a few of my favorite recipes that I’ve used on special occasions – not just Christmas.


1.  Mediterranean Roasted Chicken Recipe

Easy recipe for chicken with olives prunes

image by


This recipe uses a whole chicken, basic ingredients such as green olives, prunes, olive oil, garlic, bay leaf, honey, etc. You’ll see the list by clicking the link above.   To sum up in one word… pure Mediterranean!

One of the biggest most common problems or annoyances I have with roasting chicken is that it always seems to smell better than it tastes.  I feel like it is very easy to have a bland tasting chicken, and that’s the last thing you want to serve for a special dinner (or any dinner).

This recipe’s ingredients not only complement each other, but ends up creating a sauce in the pan that can be used to pour on top of the served chicken pieces.   It is also the type of recipe that still tastes great if not even better when used as left overs.

Why so great?   Because this recipe has two major things going for it… saltiness and sweetness.   The olives give it the saltiness which brings out more flavor and the honey and apple cider vinegar bring out a tangy sweetness that when all baked together creates a beautiful balance of flavors.


2. Anti-pasto with artichokes Recipe

food tray


Here is one of my very early recipes from 2009!! I can’t believe its been so long.  This recipe is great b/c not only is it easy, it can be made in advance earlier in the day.  You can use the measurements I provide or adjust to your own liking. Some people absolutely love garlic while others do not.   It is also a nice appetizer that can be served with fresh Italian bread.  Alternatively you can serve this as a side dish and will in fact compliment the above chicken recipe.

If you are serving this as an appetizer you can serve it alongside cheese and crackers, or a meat tray.

3. Stuffed Pasta Shells Recipe



This is a great easy Italian recipe too!    It is so simple it will impress everyone…. and the other nicety about this recipe is that it too can be prepared ahead of time.   In fact, quite a bit of time in advance if you have a freezer to store it in.

Basically you make the inside mixture using the ricotta, spinach and seasonings.   Boil the shells a bit to soften them up then stuff them with the mixture, layer them in a pan with good Italian pasta sauce, and bake them in the oven till done.

Keep in mind its okay to have multiple main dishes.  In fact, this is typical in many cultures especially Italians.  So although you can definitely do this recipe alone, don’t be bashful to use it in addition to a meat dish such as the chicken recipe above.

4.  Ricotta Pie Recipe



A great Italian dessert!   This recipe I remember I was hesitant to try as I had never heard of a ricotta pie.   Short story made shorter, I loved it!

This recipe is fairly simple, but might be intimidating to anyone who isn’t used to baking at all as it does require whipping eggs into a froth like consistency.  In addition you’ll need a Springform pan, if you don’t have one make sure to get one because at some point later in life you will want one!  One of my readers said he made this for a church luncheon and it was completely demolished!

This pie has a nice creamy texture and if I had to give it basic description I’d say it is like an Italian cheesecake!   You’ll notice in the picture that I recommend strawberries, however any berries such as blueberries will do.


I wish you the best this Holiday and God Bless!


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Italian Roasted Red Potatoes with Rosemary Recipe


Ready for another easy and impressive Italian recipe?   This roasted red potatoes recipe is one of my favorites and I have a short video (shown below) to show how easy it is to make!   It uses 4 primary ingredients:

  • Red potatoes
  • Salt (& pepper)
  • Olive oil (extra virgin)
  • Dried rosemary (You can use fresh rosemary if you have it in your garden)

The steps for making this Italian favorite of mine couldn’t be easier, plus it’s a one pot dish recipe so we are talking about super easy clean up!

This recipe is for 2-3 people or 5 servings.  Adjust the ingredients as needed.

Food Prep Steps

First, chop the red potatoes into one inch pieces (I do find the red potatoes are best, but if you only have another kind of potato, then that is fine too).  If using organic potatoes you can leave the skin on – just give it a good scrubbing to remove any dirt.

Add about 3 tablespoons of extra virgin olive oil in your baking dish.  You’ll see in my video I used my Cuisinart French Classic Tri-Ply Stainless 5-1/2-Quart Saute Pan .  It was perfect for the approximate 2 – 2 1/2 lbs of potatoes I did, but if I were serving for more than myself and my husband, I would have used a standard 13×7 baking dish.

Add the potatoes into the pan, then add the olive oil, salt and pepper and rosemary.

Dried Rosemary

Dried Rosemary photo by Elisabeth Norris

Give it a good toss with your hands and make sure the potatoes are evenly coated.  There is no exact science to how much of each ingredient to use here.  In fact, this is probably my first video recipe I did where I didn’t actually have exact measurements.

For those who are petrified of using too much or too less, here is approximately what I used (remember if you are making more then increase these measurements!):

  • Salt – 2 teaspoons
  • Rosemary – 1 Tablespoons
  • Olive Oil – 3 Tablespoons

Note – if you don’t use enough olive oil to coat the potatoes they will not crisp up – and that is what you are aiming for.  You can see in the picture above some of mine have a really nice roasted skin on them – ideally you want all of them to be like that, however you have to make sure that to make all of them nice and brown you aren’t accidentally burning ones that for whatever reason have browned first.

Baking Instructions:

Bake the potatoes at 375F, or go to 400F if you want to speed it up just a little bit but make sure not to burn it!

Ready to go in oven

Ready to go in oven

Bake for about 30 minutes, then using a spatula or whatever you have, turn the potatoes so that the undersides can get roasted too.   It’s not an exact science like I said, so if you miss a few don’t worry about it.

Also, just take the whole pan out when you do this, don’t try to do it in the oven and be lazy like me – it’s easier to just take it out, set on top of the stove and then give the potatoes a stir.  My original video shows this but it made it too long so you don’t see this step in the video.

Then bake again for another 20-25 minutes.   The key is to keep your eye on it – when it gets nice an crispy looking it’s ready.  Not all of the potatoes have to have a crispy skin on them – but you definitely want the bulk of them to.

You will really begin to smell that rosemary and you will get hungrier as the aromatic minutes pass by!

 A few flavorful notes:

You will see that in the video I mention you can use black pepper along with the salt, however we don’t in our household.  This is not a flavor preference, but black pepper does not sit well with us so we rarely ever use it.  If you fit in this category try using white pepper.  We often use white pepper, but honestly this recipe isn’t lacking anything if you choose not to use it.

whole garlic cloves

whole garlic cloves

Garlic!  You can take some cloves of garlic and leave them whole or crush them and toss them in the pan – get them coated with the oil too.   If you are having guests and aren’t sure if they will like the garlic, then it’s best to leave it out.  Either way is fine.

If making this dish for a large party such as for Thanksgiving or Christmas holiday, you will obviously need to up the quantities I mention above.   Don’t even bother trying to measure, just sprinkle on the seasonings.    Don’t be shy!  This is one of the easiest Italian recipes to make!

Let me know if you like this recipe!  I hope you enjoy it!




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Easy recipe for making delicious Italian meatballs

I remember as a child my mother making homemade Italian meatballs and cooking them in her homemade Italian sauce.  To this day her meatballs are better than any I’ve had at any restaurant.Italian Meatballs

Her version of meatballs is a little different than mine however.   Mine is a little different because I add in Romano Cheese and tend to use a leaner meat rendering the finished product less greasy.

I learned about adding the cheese from my mother in law.  So in the end everyone has slight variations on how to cook Italian meatballs, and some may argue which way is better, I tend to believe whichever way you like it is the right way – perhaps not authentic, but right for you.

The total process for preparation was around 15 minutes if even, and then about 10 minutes to partially fry the meatballs and 20 minutes to finish them off in the oven.   The recipe will produce about 10-12 medium size meatballs.


  • 1 pound ground beef (organic and grass fed is my preferred choice)
  • 1/2 Cup of grated Romano cheese
  • 1 – 1 1/2 Cups of bread crumbs (I use plain Panko and crush them by either placing in a plastic zip lock and using a roller pin or I place in a small blender like a NutriBullet )
  • 2-3 finely chopped cloves of fresh garlic
  • 2 eggs
  • salt and pepper to taste


  1. In a large bowl, mix all ingredients evenly
  2. Form into meatballs
  3. Heat frying pan with olive oil so it is well coated on medium-high heat
  4. Add the meatballs a few at a time
  5. Let them brown and then move around to brown all sides (about 5 to 8 minutes total – don’t let them burn)
  6. When ready, remove to an oven safe dish and bake at 350 for 20-30 minutes until fully cooked through.  You don’t want any red meat at all.


  • The larger the frying pan the more meatballs you can fry and that saves time (I use my 5.5qt Cuisinart saute pan which I bought at Amazon)
  • Make sure all ingredients are evenly mixed before forming the balls to ensure an even flavor
  • You can use regular olive oil rather than extra-virgin for frying
  • Make enough to place in a freezer safe container to freeze and use for another day
  • When making Italian sauce, add some meatballs in to help flavor the sauce


Enjoy the recipe!



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Making Fresh Italian Tomato Pasta Sauce

There are three ways to make and/or prepare an Italian tomato sauce, all of which I have used.  This blog post focuses on homemade fresh Italian pasta sauce using fresh tomatoes right from the garden!

1. Buy a jar of prepared sauce and serve.  This method is my least favorite, but it is easy and worth it if you find a sauce you really like.

As with any prepackaged food, be careful of the sodium content.

Raos Vodka Sauce (image source

2. Make your own sauce using store bought cans of tomatoes.  This is my most common method of making sauce.  I make a large batch and freeze most of it.   cento-sanmarzano

You can grab my recipe here:

3. Lastly, make your own sauce using fresh tomatoes – nothing is prepackaged or processed.  This is my favorite method for a real fresh Italian sauce and can truly only be made towards the mid or end of summer when and if you are growing your own tomatoes.  This year I didn’t have enough tomatoes (another blog), but my mother-in-law had some great big ones that I used  – some are shown below.



I’ll show you the steps by photos (sorry didn’t do video), and you’ll see that it isn’t very hard at all.   A bit time consuming and not something you want to do if you are in a rush.    I’m not going to give you any quantities either to really follow b/c I don’t know how many tomatoes you have.  I used about 5 or 6 tomatoes and 4 of them are shown above.

Ingredients Needed

  • Fresh tomatoes
  • Fresh garlic chopped (I sliced mine this time)
  • Fresh onion chopped
  • Fresh basil (preferred)
  • Extra virgin olive oil
  • Food mill

Instructions to Make a Fresh Italian Tomato Pasta Sauce:

1. Chop all your tomatoes and place in a sauce pan.  I use my Cuisinart French Classic Stainless 5-1/2-Quart Saute Pan which you can get at Amazon .

chopped tomatoes

2. Cook at medium heat until the tomatoes have fully cooked down and the majority of the water is evaporated.

This is one of those times when you’ll know when you see it.  Although it drove me bonkers when my mother in law said those words to me as all I could imagine was burnt tomatoes in my pan and saying, well she said till no water is left.


Tomatoes cooked down

What this actually means is that the consistency looks like a tomato sauce, not watery.   The tomatoes will get very soft and it is super easy to pierce them.  In fact, the tomatoes will actually just fall apart.  If you ever cooked stewed tomatoes you will know what I mean.

3. Next, pull out your food mill and place over a large empty bowl as shown below.

We use a stainless steel one which is heavy duty and I know will last us a very long time. You can find many different sizes and kinds of stainless steel food mills online, like at Amazon.

The one we have shown below is a Cuisipro Deluxe Food Mill, and although it cost us a pretty penny, I know we’ll have it for ages.stainless steal food mill




4. Add in the tomatoes and work it until the skins are fully removed and dry and the juice is in the bowl


finished with food mill


5. Once done with the food mill, saute some garlic and onion in the extra virgin olive oil for about 3 or 4 minutes until translucent


6.  Add in your fresh tomatoes and simmer for about 30-45 minutes until you have the consistency you want and flavor has cooked throughfresh homemade sauce




7.  Tear the basil into pieces and add into the sauce. You can see in my photos above that the sauce has cooked down some.   It took some time, but it was the best batch.  I ended up not freezing any of it as we used it up throughout the week.finished sauce





This type of Italian tomato sauce is not a heavy sauce, rather it is lighter and works well with thin pasta such as angel hair or capellini.

As for recommendations for side dishes, geez, go with fresh Italian bread and a nice salad!   For dessert what else but gelato!

Let me know your tips and tricks for making your own Italian sauce!  I’d love to hear from you.

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Italian Recipe for Chicken Breasts with Peas and Spinach

Here’s an Italian chicken recipe I’m happy to share which I was inspired to create recently while on a visit where I stayed with my parents and aunt.

It’s an easy dish to make that can be cooked all in one pan – assuming you have a large enough pan.  I used my Cuisinart French Classic Tri-Ply Stainless 5-1/2-Quart Saute Pan which I’ve spoken of frequently which is great for frying chicken breasts. This is just one of the many dishes I’ve made in it.

Italian chicken recipe

From this one recipe you actually end up with two dishes (one main dish and a side vegetable dish) although the image in the picture I took doesn’t show it.

I must admit, I don’t have the frying part down, mostly in part due to not inexperience with frying quite honestly.   I tend to under fry or over fry where I end up with a smokey mess that fills the house.

This recipe requires just a few simple ingredients, and the ones it does use most people probably keep on hand.  I recommend using whatever quantity is needed and that will suit your tastes.  The measurements below are for two servings for those with a larger appetite.  Some people eat just a little like my older sister, or others eat more (like me).

Remember, there is no right or wrong – do your best and you’ll be sure to have a great meal!


  • 2 Chicken breasts sliced in half length-wise as if you were to butterfly them to make 4 chicken breasts
  • 1 Cup Breadcrumbs (I use plain and add my own seasoning of fresh or dried parsley)
  • 1/4 Cup Grated Romano (or Parmesan) cheese – to mix in with the breadcrumbs
  • Chopped Frozen Spinach (use fresh if you have it)
  • Peas (Frozen is fine)
  • A few good whole cloves of garlic smashed (not chopped or crushed)
  • Olive Oil
  • Milk (for dipping the chicken breasts into – this is optional really)


Cooking Instructions:

  1. Slice the chicken breasts into thinner chicken breasts by halving them length-wise
  2. Dip in a bowl of milk, then the breadcrumbs – I’ve done breasts without using milk and it still turns out fine.  My aunt used Ranch Dressing too in order to add more flavor – who would’ve known?
  3. Make sure the breadcrumbs stick to the chicken – be liberal with them and set aside
  4. Meanwhile, in a good size frying pan heat about 3-4 Tablespoons of olive oil until hot (add more as needed)
  5. Add the chicken breasts and fry for about 3 minutes on each side
  6. Once the breadcrumbs are browned and the chicken is partially cooked through on each side, add in the frozen spinach and peas in an area of the pan where they are not covering the chicken
  7. Toss in the garlic anywhere or keep together as a group
  8. Turn down to low and cover
  9. Cook until chicken and vegetables are fully cooked (about 20 minutes or thermometer reads 165F)
  10. Serve when done and use the spinach and peas as your side dish


Recipe Tips:

If you want to keep the chicken really crispy, you might just want to cook at least the spinach in a separate pan as the water from the frozen spinach will make the breadcrumbs go moist

If using fresh spinach, it will not produce as much water

In regards to whether to use fresh or dried herbs for the breadcrumbs I don’t think it will matter too much.  Fresh is always better, but with some good dried herbs and not being shy with them you will be just fine

Don’t be restricted to just peas and spinach.  This style of cooking is common and I’ve seen my family do the same technique except using slices of zucchini, squash, and tomatoes as the veggies inside. The key is to not overcook the vegetables where they become a mushy mess.

Side Dishes:

Well, you already have the vegetables from above, but you can also try a nice green salad, fruit salad, or fresh bread such as a french baguette or Italian.


I hope you give this a try!

Let me know how it turns out and please feel free to provide any feedback – especially if you gave it your own creative twist!









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Fresh Tomato, Basil and Mozzarella Italian Salad Recipe

With summer almost here and my garden doing rather nicely, I can’t help but want to promote one of my all time favorite Italian salads.

This quick recipe uses 4 ingredients: tomatoes, basil, mozzarella and extra virgin olive oil.

Key word here is “fresh”! No canned tomatoes, no dried basil and no deli style mozzarella! Simply chop everything up and mix together in a bowl, then add some olive oil to taste.

If the tomatoes don’t have much flavor, that will impact the taste of the salad so make sure you have ones that are ripe and flavorful.

What makes this an Italian recipe?

Some may choose to call it a Mediterranean salad, but honestly, a Greek version would most likely use feta cheese instead of mozzarella, add some olives and even some red wine vinegar.

Can you use it for a picnic and let it sit out?

I wouldn’t let it sit out for too long – mainly because of the cheese.   If you do, make sure to keep it chilled just as you would a mayo based potato salad.

Can you marinate it?

This salad can definitely marinate. Marinating helps blend the flavors together – especially the basil and the olive oil.

You could even get creative and make an olive oil/basil mixture first and then add it in along with the fresh basil.

What kind of meal to serve it with?

Well, I’m not the best when it comes to pairing foods, and I usually just eat this salad apart from any meals. I have had it as a side dish to any kind of pasta dish, however, I can truly confirm that serving it with something like a steak or hamburger is especially tasty and compliments the meal nicely.

I hope you find this recipe worth trying – it’s economical (especially if you grow your own tomatoes and basil), it’s easy and it is healthy!


Thanks and enjoy my video too!   Don’t forget to sign up for my newsletter if you haven’t already!


Liz from

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Italian pasta recipe with eggplant, zucchini and tomatoes

An Easy Italian Recipe with Fresh Vegetables!

To learn how to make a quick, easy and fulfilling… and don’t forget healthy Italian recipe is very simple.

Today I am sharing a recipe that does all that and tastes great!  To prove it I made a video to illustrate.

As usual the ingredients needed are items you can get at any grocery store and don’t cost an arm and a leg.

Italian recipe

  • One or two zucchini chopped
  • One eggplant chopped
  • A few fresh tomatoes chopped (or a can of rinsed diced will do just fine)
  • Pasta (short is preferred)
  • A few cloves of garlic crushed
  • Fresh basil (optional)
  • Italian grated cheese (I prefer Romano for the more robust flavor)


Here are the steps… ready??

  1. Wash and chop everything up to equal sizes (1/2 inch cubes are good)zucchini-tomatoes-eggplant-in-pan
  2. Heat olive oil in a deep pan on the stove over medium heat
  3. Put in all the ingredients plus the garlic (do not include the basil)
  4. Stir so everything is coated and cover
  5. Cook for about 20 to 25 minutes or until everything is soft (decrease time for more crisp texture to the veggies  – however eggplant should be cooked most)
  6. Meanwhile cook up the pasta and reserve 1 Cup of the pasta water when draining
  7. Mix in the pasta with the veggies when they are done
  8. Add in basil (optional) and let it rest for just a minute or two (cooking basil down too much will lessen the flavor)
  9. Use the reserve water if it is too dry
  10. Plate it and top with the cheese!


Recipe Tips:

If you can get organic it is worth it.   Organic produce should not (in theory) be grown with any pesticides or other chemicals.  However finding organic eggplant is hard, so the next best thing is to peel the eggplant.

If you don’t have fresh tomatoes, don’t sweat it – I used diced as you will see in my video and it still tasted great.

Zucchini – if you happen to get your hands on Italian White Zucchini (or pale green) it is awesome in this recipe b/c the flavor is a bit more mild and just adds a unique flavor.

Time frame – I’d allow about an hour total.   What is great about this dish is that it is a one pot meal – meaning everything (except the pasta) can be cooked all in one pan.

The best kind of pan is one with deep sides. I love my Cusinart pan that we got from Amazon
.  It is worth every penny and cleans up very nicely.  It’s 100% Stainless Steel with no aluminum.


I hope this recipe goes over well in your kitchen – if you try it let me know.  Make sure to sign up for my newsletter for any future updates and recipes!





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Simple Asparagus in Minutes

The other day a friend of mine casually mentioned that she wanted to learn how to cook asparagus.   I was happy to share my little bit of knowledge on how easy asparagus is to cook, and I hope it helps you too!cooking asparagus

Asparagus is great to use for four reasons:

1. Easy to prepare

2. It cooks quickly

3. Requires few ingredients to make it taste great

4. Healthy


Easy to prepare

Fresh asparagus is better than frozen, however I have used frozen asparagus and it’s tasted fine, but not as good as fresh.  If you have to use frozen, then buy the organic bags because it tastes a bit more robust.

However, for fresh asparagus, rinse well and then snap off the ends.   You’ll feel it bend and it will snap on its own.

I’ve seen on TV some chefs recommend scraping the end part of the asparagus to remove the tough skin.  I think I’ve done this a few times but honestly, I’m usually feeling too lazy for this step.   Although if using the asparagus chopped as part of meal – I would recommend this as you will get more out of it and it’s going to cook anyway.

So you rinse and snap.  Now you’re done with preparing and ready to cook.


Quick Cooking

Cooking asparagus is very simple indeed. Simply place in a frying pan so it’s a nice single layer, pour water on top, but not to cover fully.

Heat the water to a boil and then turn down to medium and cook until the asparagus turns bright green and you have an ever so slight crunch when you pierce it with a fork.

Drain and remove to plate.


Few Ingredients

So far all we’ve used is water and asparagus.  However there are so many things that can be added to make it more flavorful.  Here are some ideas:

1. After draining the water, add balsamic vinegar to the pan and move the asparagus around to coat.   Heat and serve.   Some people might say to cook the asparagus in more of the balsamic, and personally you can do whatever you want.  I’m not in love with balsamic vinegar unless mixed with tomatoes so I don’t use a lot.

2. Good old standby – butter.  Drain the water then add some butter, making sure the asparagus pick up the flavor as it melts

3. Salt – add a dash of salt and pepper for some basic flavor however honestly, I have never used salt and pepper b/c I rarely add salt to food and don’t like pepper

4. Slices of Romano Cheese – use some shaved slices of hard Romano cheese and add it to the asparagus after you plate

5.  Lemon – drizzle with some fresh lemon (or lemon juice if that’s what you have on hand)



Asparagus has lots of healthy nutrients.  To name a few are: Vitamin K, folate, copper, B1 and B2.  There are more but those are a few I’ve listed.


I hope you give it a try – it’s much easier than one would think, and although at the low end it might be $1.99 a pound, it’s completely worth every penny!  Enjoy!


Yours truly,



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