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Basic Polenta

Polenta is just a coarse corn-meal mush or a fancy term for grits. Corn wasn’t brought to Italy until the 16th century, but it quickly became a staple, especially in the northern regions. In Italy, polenta is stirred with a wooden stick in a heavy copper pot. Stir is the key word here – it […]

Italian-style Green Beans over Couscous

Extra Virgin Olive Oil 1 small yellow onion, slivered 1 green pepper, slivered 1 or 2 cloves garlic, minced (I used two) 2 cups fresh green beans, cut into bite-sized pieces One 14 oz. can diced tomatoes (do not drain) 6 leaves fresh basil, coarse chopped or chiffonade ½ cup vegetable stock, chicken stock or […]

Saffron Risotto

Lamb loin chops with saffron risotto 2 Tablespoons olive oil 1/2 cup finely minced shallots 1 cup Arborio rice 3 to 4 cups chicken stock 1/3 teaspoon saffron strands (big pinch) 1/4 cup finely grated fresh parmesan cheese 1 Tablespoon butter Heat the chicken stock in a small stock pan. Heat a medium soup pan […]

Caramelized Carrot Risotto

Arborio Rice Last April, I made Caramelized Carrot Risotto from a recipe I found in a magazine. It was good, but it was complicated and – for some unknown reason – included mascarpone cheese. This week, I thought about that recipe when I found myself with a bunch of absolutely gorgeous sweet carrots. My version is […]

Artichoke Risotto

There are several risotto recipes here. If you can make one, you can make them all, and will realize a recipe isn’t actually needed to make risotto – only an imagination. This dish is especially nice if you add a teaspoon of dried basil to the stock. Olive oil 1/2 of one large onion, minced […]

Mushroom Risotto

There are several risotto recipes here. If you can make one, you can make them all, and will realize a recipe isn’t actually needed to make risotto – only an imagination. The richer the stock, the richer the risotto. This tasty treat is wonderful if made with home made stock from a roasted chicken. 6 […]

Risotto with Peas (Risi e Bisi)

There are several risotto recipes here. If you can make one, you can make them all, and will realize a recipe isn’t actually needed to make risotto – only an imagination.  This is a very basic and popular risotto dish – you may easily vary the ingredients. With a tossed salad, a loaf of crusty […]

Pasta Arrabbiata

There cannot be a simpler sauce to prepare. This few-ingredient pasta sauce is a favorite from the area around Rome, and it comes together in about the same time needed to boil water and cook pasta – making it a few-ingredient two-pot RV-perfect meal. Penne is traditional, but any shape will do, especially spaghetti. Arrabbiatatranslates to […]

Pasta with Ricotta, Basil & Lemon

A classic Italian dish, this recipe comes together quickly and requires only one pot (to wash), so it is also great in the RV. The walnuts are not traditional, but I really feel they make the dish special. Recipe is easily doubled. ½ pound dried pasta, such as penne or orecchiette (little ears) 1 cup […]

Linguini with Caramelized Shallots, Mushrooms & Sage

This hearty vegetarian dish is perfect for fall. I used whole wheat linguini, but any linguini or spaghetti will do. Go easy on the salt, as the cheese is very salty. Caramelizing the shallots does take a few minutes, but the flavor is amazing – and it’s a perfect opportunity to enjoy a glass of […]

Spaghetti con Pepe

Spaghetti with Pepper. Four ingredients: spaghetti, black pepper, Pecorino Romano cheese and a splash of olive oil. One pot and a strainer/colander. My version of spaghetti cacio e pepe does not require making a cheese sauce which makes the pot so much easier to clean. And though the four ingredients sound easy and every-day, this dish just […]

Mushroom Fettuccini

My Mushroom Fettuccini is a rich and savory dish – but it is still low fat and does not use a cream sauce, which is often common in this recipe. I like to use chicken stock, but using a vegetable or mushroom stock, and omitting the cheese garnish, will make the recipe vegan. The sauce […]

Fettuccini with Asparagus & Lemon

This is a great one-pot (plus a strainer/colander) meal. Light and very nice for Spring when asparagus is in season. An icy-cold Italian Pinot Grigio is perfect with this dish. Serve with a tossed salad and a baguette for an easy meal. 10-12 spears fresh asparagus (cut into 1½ inch pieces) Salt 8 oz. fettuccini […]

Orecchiette with Spring Peas, Ricotta and Mint

  This recipe tastes just like spring and summer. I use fresh peas, but one cup of (thawed) frozen peas may be substituted (no need to boil). The sauce can be made up to one day prior (tightly covered and refrigerated). This recipe serves two people very generously as a main course; easily doubled to […]

Fettuccini Alfredo

An Alfredo sauce is so simple and only takes about 2 minutes – and one pan! This is our traditional New Years Eve meal – at home or in the RV. Don’t skimp with this dish – use only the finest Parmesan cheese, butter and cream you can find. This pasta dish, served with a […]

Artichoke & Spinach Manicotti

This recipe makes a lovely light filling for manicotti – and will also work well for stuffing giant shells or layering in lasagna. The filling can be made one day in advance. Easiest way to stuff the manicotti? Never cook manicotti according to the package directions – leave it a little more than “al dente” […]

Super Low-Fat Lasagna

This super easy vegetarian recipe is another version of my RV Lasagna – but very healthy! Perfect when you want something rich, savory and filling – but want to watch the fat. Using the calculations from the ingredients I used, a serving of this lasagna is only 255 calories with less than 12 milligrams of […]

RV Lasagna (step-by-step)

Though this recipe would send shivers down the spine of Mario Batali, it works perfectly well in a RV kitchen and is delicious. I have made this countless times with fabulous results. Using no-boil lasagna noodles, already-shredded mozzarella and a jarred red sauce saves steps, time and dish-washing. Don’t skimp on the pasta sauce – […]

Potato Gnocchi

Here is my recipe for potato gnocchi – fluffy little pillow-like dumplings. Tossed with butter, a red sauce or a little pesto, gnocchi are a tasty little addition to your usual Italian repertoire. Plus, they are fun to make. This really isn’t a recipe, so to speak. Egg, salt and flour are added to warm […]

Roasted Tomato Sauce

This half-recipe – made for two – used two pounds of tomatoes Who knew! All you need for a savory red sauce is a baking dish, a potato masher and 90 minutes. I think you will find this method so delicious and easy; it will become a favorite at your house. (And you don’t need […]

Basil Pesto

Basil is an aromatic plant, originating in India. The word derives from the Greek basilikos, meaning royal. Basil is, indeed, fit for a Queen! Pesto, made with fresh basil, is one of the oldest sauces known and one of the most popular to this day. Pesto combines fresh basil leaves, olive oil, garlic, pine nuts and […]

Turkey Tetrazzini

Turkey is traditional, and a great way to use up Thanksgiving leftovers, but if you are craving something creamy and satisfying, chicken is equally delicious. The recipe requires a skillet and a pot to boil the pasta… a colander… and a bowl… and a casserole… so maybe it isn’t so RV-friendly, but I think your […]

Turkey Lasagna

This recipe involves a simple Turkey Ragout layered between many sheets of lasagna noodles. The veggies need to be diced super small, so they will meld into the sauce. The only cheese is a little Parmesan sprinkled over the top. Low fat. Low calorie. (The sauce could also be served over spaghetti, penne or rigatoni […]

Chicken with Olives & Lemons

Ready for the oven – Chicken with Olives & Lemons DT ordered this wonderful dish our first week in Italy and never saw it again on a menu. He loved the salty olives baked with the succulent chicken, so it was up to me to recreate it for him! You will need a large covered […]

Chicken Parmesan

The chicken can be breaded earlier in the day, so all you need to do for dinner is to heat up the jar of pasta sauce and boil the spaghetti while the chicken is baking. It is traditional to fry the fillets in olive oil, so that is another option. (Now you can usually find […]

Chicken Piccata

Delicious and quite elegant. Serve over a bed of spaghetti or fettuccini. olive oil for frying flour, for dredging 4 chicken cutlets (or boneless, skinless breasts, pounded flat) 1/4 cup white wine 1 clove garlic, minced 1/2 cup chicken stock Juice from half a lemon 1 Tablespoon capers, drained and rinsed 2 Tablespoons butter 4 […]

Slow Cooker Chicken Cacciatore

Too easy to believe – yet very satisfying and good for you. Serve over hot pasta – spaghetti is traditional – for a busy-day dinner. I most-often use boneless, skinless, chicken breast halves. You can use frozen chicken breasts in this recipe – no need to thaw. (Of course, this dish can also be made […]

Chicken Mushroom Ragu

Extra virgin olive oil Flour, for dredging, about 1/2 cup 1 pound boneless, skinless chicken thighs 1 medium yellow onion, chopped 1 pound crimini or white button mushrooms, sliced 1 cup white (or red) wine, divided 1 jar pasta sauce (26 to 32 oz) I use Tomato-Basil Handful of freshly chopped flat-leaf parsley (plus more […]

Chicken Cutlets with Arugula & Tomatoes

Need something quick for two people? This dinner can be on the table in less than 15 minutes! Use the thin-sliced chicken breast cutlets available now in the supermarket. Peppery arugula, also known as rocket, is a perfect match with the balsamic dressing and savory chicken, but you could use baby spinach if you choose. I used […]

Spaghetti with Anchovies & Breadcrumbs

This one-pot RV-easy recipe uses mostly ingredients from the pantry and can be put together in the amount of time it takes to boil the pasta. It is filling, salty, spicy – with a wonderful anchovy flavor. Yes, there is a little bit of chopping/grating, but the dish comes together very quickly and is so […]

Pasta Puttanesca

There are many stories about how this dish was named, and they all seem to be about the “Ladies of the Evening” in Naples, Italy making this sauce. Some say they made it to tempt customers into their beds. Others suggest it was often cooked by the puttana’s (whore in Italian) because they could not afford meat. […]

Spaghetti con il Tonno (Spaghetti with Tuna)

Because most of the ingredients travel well, Spaghetti con il Tonno is a perfect RV recipe or quick week night supper. The olives and capers are pretty salty, so you probably will not need additional salt. Whole wheat spaghetti is especially good with the tuna sauce – a great way to add healthy fiber! I serve this […]

Lamb Shanks with Arugula & Cannellini Beans

The lamb shanks need four hours roasting time, but you are rewarded with flavorful meat that falls off the bone. Don’t worry too much about the size of the chopped veggies needed in the stewpot – they will be discarded before serving. If you can’t find lamb shanks, veal shanks would work as well. This […]

Italian Short Ribs

This dish is best made the day before, so it is perfect for a party. Do not skip the flour-dredging step – this will make the sauce nice and thick. And don’t be afraid of the spices – the sauce is rich and savory, not sweet. Olive oil Flour for dredging 3 pounds beef short […]

Chianti Beef

This is exactly the type of recipe I love because it is best made the day before and requires just a little time assembling the ingredients in a pot – and then the pot goes in the oven for four hours. My Chianti Beef is based on a classic Italian recipe, usually requiring beef chuck […]

Minestrone

Minestrone (big soup in Italian) is traditionally a tomato-based vegetable soup. There are no rules. Any vegetable will do. I often add kale, fava beans or zucchini. If at home, I cook the pasta separately and add it at the last minute – in the RV, I toss the dried pasta into the pot 10-15 […]

Lasagna Soup

I have seen many recipes for lasagna soup and they all seem to use a whole bunch of ricotta and mozzarella cheese. I wanted to lighten it up a bit. My butcher makes a spicy bulk Italian sausage using chicken thighs – it is perfect for this recipe. The only cheese I add is a […]

Panzanella

Italian Tomato and Bread Salad. A great recipe for those hot summer days when you have perfect tomatoes! Panzanella is also a great way to use day-old bread. This is the basic recipe – use your imagination and toss in additional ingredients. I often add fresh buffalo milk mozzarella cheese, but simple is best. Onion […]