Homemade Limoncello Recipe - Imbibe Magazine

Homemade Limoncello Recipe - Imbibe Magazine

Trent & I fell in love with this liqueur when we went to Italy in 2010. The recipe looks hard but it isn't, it is just the waiting time that is a pill. Finishing up my second batch now. This one, I let the flavors macerate for about 5 weeks. I will update in a week when we drink it for the first time.   All Italians swear this is "very good for the digestive".

Healthified Pasta Primavera

inspired by a recipe from www.eatbetteramerica.com

• 1 box whole wheat or vegetable rotini pasta
• 2 cups Green Giant® frozen sugar snap peas
• 1 cup assorted fresh vegetables (such as fresh red sweet pepper strips, 2-inch-long pieces trimmed fresh asparagus, and/or quartered-lengthwise packaged peeled baby carrots)
• 1 cup sliced zucchini or summer squash
• 1 cup halved cherry tomatoes
• 1/2 cup Progresso® reduced-sodium chicken broth
• 3 TBS unbleached whole wheat flour
• 1/4 tsp salt
• 1 1/4 cups low-fat milk
• 1/4 cup dry sherry 
• 3/4 cup finely shredded Parmesan or Asiago cheese (or a combination for a more complex flavor)
• 1/2 cup lightly packed fresh basil, coarsely chopped(I have several varieties growing - I used Thai basil
• 4 tsp snipped fresh thyme or oregano(I used oregano)
• 1/3 cup sliced green onions (optional) 

1. In a 4-quart Dutch oven, cook pasta according to package directions; add the sugar snap peas and the 1 cup assorted vegetables for the last 2 minutes of cooking. Drain well. Return to hot Dutch oven. Add zucchini and cherry tomatoes.  Stir.
2. While Pasta is boiling, in a medium saucepan, whisk together chicken broth, flour, and salt until smooth. Stir in milk and sherry. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat; stir in cheese, basil, and thyme.   
3. Add herb sauce to pasta mixture; toss gently to coat. Divide among six serving plates. If desired, sprinkle with green onions. 

** Note: I used the veggie pasta. Think of this as a basic recipe and can be change depending on what vegetables are in season. Visit your local Farmers Market for inspiration.

LtL Red's Italian Soup

14 Red potatoes, diced
10 cups chicken broth
1 TBS Extra-Virgin Olive Oil 
1 bunch green onions, green & white sliced
5 Hot Italian Turkey Sausage links, casings removed
3 cloves garlic, minced
1 bunch or bag of kale, diced
1 TBS Italian Seasoning
1 cup heavy cream
salt and pepper to taste
rind of parmigiano reggiano cheese 

optional: diced chives

1. In a large stock pot add diced red potatoes and chicken broth. Bring to a boil and cook until potatoes are tender, about 40 minutes.
2. In a large skillet, heat olive oil and saute the onions.  Remove onions and add the sausage to the skillet. Breaking the sausage up as it browns. When the sausage is almost done, add the garlic and Italian seasonings.
3. When the potatoes are cooked, use a potato masher to break the potatoes up - not fine just smaller bits & to make the broth a bit creamier. Add the sausage, onions and cheese rind into the stock pot and allow to simmer for a bit (up to your schedule) for the flavors to meld. 
4. 15 minutes prior to serving, add the kale and stir well. Just before serving, turn the pot off and pour in the cream. Stir well to blend.
5. Serve with the chopped chives and grated cheese.

** Note: I like to use a crock pot to help the flavors "meld" so at step 3, I add all ingredients to my crock pot and cook on the low setting for 1 1/2 to 2 hours. 

Southwest Meatball Skillet

Southwest Meatball Skillet

Hot-N-Sour Soup

This is a very simple recipe and I hope you enjoy. I usually double the recipe for lunch leftovers and hungry teenagers/husband. I buy the tofu already sliced - don't be scared of the tofu it tastes just like the soup.

4 cups chicken stock
3 tablespoons soy sauce
1/4 cup cooked & diced chicken or pork
1/2 cup baby bella mushrooms, sliced
1/2 tablespoon garlic chili sauce/paste
1/4 teaspoon ground white pepper
1/4 cup white vinegar
1/3 cup bamboo shoots, julienned
3 oz of tofu, diced into 1/4" cube
2 tablespoons cornstarch and 2 tablespoons cold water (wait to add water)
1 egg, beaten
2 green onion stalks, diced (include the tops)
1/2 teaspoon toasted sesame oil.

1. Bring chicken broth to a simmer in a 2-quart saucepan.
2. Add soy sauce, meat, mushrooms & garlic red chili paste.
3. Simmer for 5 minutes.
4. Add white pepper, white vinegar, bamboo shoots, tofu.
5. Simmer for 5 minutes.
6. Combine 2 tablespoons cornstarch with 2 tablespoons of cold water in a cup. Stir until smooth. Add cornstarch mixture to soup and stir well.
7. Simmer for 5 minutes until soup is thickened.
8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into the soup. Stir soup several times. (I pour my beaten egg through the tines of a large fork so thin ribbons fall into the soup)
9. Wait 30 seconds.
10. Add green onions and sesame oil to soup. Stir well. Remove from heat.

I serve ours with the crispy noodles since I can't find fried wontons in the grocery store.