Chicken Spezzatino

2 tablespoons olive oil

4 celery stalks, chopped

4 carrot, chopped

1 small onion, chopped

1 teaspoon salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1 (14 oz) can chopped tomatoes with their juice

1 (14-oz) can chicken broth

½ cup fresh basil leaves, torn into pieces

1 tablespoon tomato paste

1 bay leaf

½ teaspoon dried thyme

4 chicken breasts (about 1 lb total)

1 (15-oz) can kidney beans, drained and rinsed

In a heavy saucepan, heat the oil over medium heat.  Add the celery, carrot, and onion, and sauté until the onion is translucent, about 5 minutes.  Add the salt and pepper.  Stir in the tomatoes, broth, basil, tomato paste, bay leaf, and thyme.  Add the chicken and press to submerge.  Bring the liquid to a simmer. Reduce the heat to medium-low and simmer gently, uncovered, turning the breasts over and stirring occasionally, until the chicken is almost cooked through, about 20 minutes.  Add the kidney beans and simmer until the chicken is cooked through, about 10 minutes. 

Discard the bay leaf.  Let the chicken cool for 5 minutes and cut it into bite-size pieces.  Return it to the stew and bring to a simmer.  Add salt and pepper to taste. 

Serves 6
Everyday Italian

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Marinara Sauce

¼ cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 celery stalks, finely chopped

2 carrots, peeled and finely chopped

½ teaspoon sea salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

2 (32-oz) cans crushed tomatoes

2 dried bay leaves

In a large pot, heat the oil over medium heat.  Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.  Add the celery, carrots, and ½ tsp each of salt and pepper.  Sauté until the vegetables are soft, about 10 minutes.  Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about1 hour.  Remove and discard the bay leaves.  Season the sauce with more salt and pepper to taste. 

("Everyday Italian")
makes about 8 cups

Italian Egg Sandwich

3 teaspoons olive oil

1 large egg

1/8 tsp salt

pinch of freshly ground black pepper

1 slice of rustic whole grain bread

1 garlic clove

1 tablespoon grated parmesan cheese

¼ cup warm marinara sauce (see previous recipe)

In a small skillet, heat 2 teaspoons olive oil over medium heat.  Crack the egg into the skillet and sprinkle with salt and pepper.  Cover and cook until the white is firm and the yolk is almost set, about 4 minutes.  Meanwhile, toast the bread until golden brown.  Brush the remaining teaspoon of oil over the toast.  Rub the garlic over the toast, then sprinkle with the Parmesan cheese.  Spoon the marinara sauce over the Parmesan cheese and top with the cooked egg.  Serve immediately. 

Serves 1
(from Everyday Italian)

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Salmon Baked in Foil

4 skinless salmon filets (about 5 ounces each) 

3 tomatoes, chopped, or 2 big handfuls of grape tomatoes, halved

1 bunch asparagus, halved lengthwise

2 shallots, chopped

2 tablespoons olive oil

2 tablespoons fresh lemon juice (about ½ lemon)

¾ tsp dried oregano

¾ tsp dried thyme

1 teaspoon salt

¾ tsp freshly ground black pepper

Heat oven to 400 degrees. Trim the tough, woody ends of the asparagus. Cut the asparagus horizontally in half. In a medium bowl, stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, ½ tsp of salt, and ¼ tsp of pepper. In the center of each of four large sheets of aluminum foil, place ¼ of the asparagus. Place 1 salmon fillet atop the asparagus on each sheet of foil. Sprinkle the salmon fillets with the remaining ½ tsp each of salt and pepper. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely, and seal packets closed. Place the foil packets on a large, heavy baking sheet. (The salmon packets can be prepared up to this point 6 hour ahead. Refrigerate until ready to bake.) Bake until the salmon is just cooked through, about 30-35 minutes. Transfer the foil packets to plates and serve.

Serves 4

"Everyday Italian"

Beef Stroganoff

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10 oz. package whole wheat egg noodles

1 lb. sirloin steak, sliced into thin strips

1 large yellow onion, chopped

16 oz. mushrooms, sliced

1 ½ cups beef broth

1 tsp dried thyme

3 tablespoons Worcestershire sauce

1 tablespoon Red Wine Vinegar

½ cup light sour cream

½ cup fresh parsley, chopped

1 tablespoons olive oil

2 tablespoons butter

2 tablespoons flour

salt

freshly ground black pepper

Cook pasta in a large pot of salted water according to package directions, until al dente. Drain, rinse, and set aside.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add steak, season generously with salt and pepper and cook until brown on the outside, but not completely cooked through, 3-4 minutes. Remove from skillet and set aside.

In same skillet, turn heat down to medium, add 2 tablespoons butter, and add onions and mushrooms. Season with salt and pepper and thyme. Cook until onions are translucent and mushrooms are tender. Sprinkle vegetables with 2 tablespoons flour; stir and cook for 1-2 minutes, until flour is cooked through. Add beef broth and Worcestershire sauce. Add steak back to the pan and stir to combine. Turn heat to low and simmer until sauce is thickened, about 5 minutes. Add red wine vinegar and cook 1 minute more. Turn heat off but keep pan on the burner. Add sour cream, parsley, and cooked egg noodles and stir until combined. Season with additional salt and pepper, to taste.