Archive for the 'Marinara sauce' Category

08
Jan
13

Chicken Potato Marinara


[As I scoured the web to find delicious and hearty dishes to try, I came across a blog called Craving Haven. Though not a kosher blog - by any means - it has some really nice recipes that can be adapted or left as they are, therefore I will definitely be back again and again. Meanwhile, below is a recipe, I made last evening. CS]

Chicken Potato Marinara

Ingredients

  • 1 lb chicken drumstick
  • 4 pcs large red potatoes, quartered and peeled (optional)
  • 1/2 cup green peas
  • 1 cup homemade marinara sauce *
  • salt and pepper
  • bay seasoning
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/2 cup chopped onion
  • 1 cup water

Directions

  1. In a preheated skillet, pour oil, then add garlic, onion. Cook until garlic is browned and onions, transparent. Add the chicken, cook covered until chicken are cooked. Season with bay seasoning. Cook for 2 minutes more.
  2. Add water, bring to a boil. Add potatoes, and cook until fork tender.
  3. Add the marinara sauce. Simmer for 10 minutes. Season with salt and pepper. Add the green peas. Cook for 10 minutes more or until the chicken are cooked through.

—OXO---OXO---OXO—

* Meaty Marinara Sauce

Ingredients

  • 2 pcs yellow onion, peeled and chopped
  • 4 tbsp olive oil, divided
  • 6 cloves garlic, minced
  • 1 lb ground turkey (You may omit the ground turkey if you prefer just the sauce)
  • 2 tbsp dried herbs (or Italian seasoning)
  • 1/2 cup red wine (optional)
  • 12 cups fresh roma tomatoes, peeled, seeded and quartered
  • salt and pepper
  • old bay seasoning

You may omit the ground turkey if you prefer a parve sauce

Directions

  1. Heat olive oil. Add onions and cook slowly until they caramelize. Add garlic and dried herbs. Cook for 5 minutes.
  2. De-glaze the pan with 1/2 of the red wine and cook for 2 minutes more. Add the tomatoes and their juice, stir to combine. Bring to a simmer and cook low, stirring occasionally for at least two hours, depending on the water content of the tomatoes.
  3. The sauce should be thick with much of the water evaporated to concentrate the flavor. Add salt and pepper to taste.
  4. In a separate skillet, heat remaining oil, add and cook the ground turkey, and cook until brown. Season with salt and pepper and 1/2 tsp of old bay. Cook thoroughly. Mix with marinara sauce and simmer low for an hour. Serve together with your favorite pasta or meat.

Enjoy, gentle reader, enjoy!

CS

30
Dec
09

Colorful, Tasteful!


Having heard quite a bit, from some friends, about this six months old eatery I felt I had to try it out and taste their fares myself. Earlier this week, SYR and I made our way to Tuscany (547 Kings Highway, corner of 4th Street; Brooklyn, New York 11223; Telephone: 718.339.5200), the ambiance is casual and friendly.

We decided to go for their $44.99 special which consists of one salad, one appetizer, 2 mains and 1 dessert. We started with their Ceasar Salad, fresh, delicious and nicely presented! We followed it with Melanzane Di Rolentini…

Melanzane Di Rolentini

This is a delectable combination of Grilled Eggplant with Ricotta, Mozzarella and Parmesan cheese with mushrooms all rolled and baked in Marinara sauce. It looked great and tasted even better, both SYR and I loved it.

For the main dishes, SYR ordered Atlantic Salmon

Atlantic Salmon

The grilled salmon came with a teryaki sauce and some vegetables. There was nothing “fishy” about the taste, a masterpiece!

I ordered the Pasta Primavera

Pasta Primavera

This is a spaghetti pasta with carrots, zucchini, broccoli and mushrooms in a delicate homemade pink sauce, colorful and delicious.

The portions were generous and we certainly felt satisfied, we almost had no room for the desert, except… when we saw it… there was no question we’d have to have it! We got a  Homemade Tiramisu… while every dish, up to now, had been a veritable feast for both eye and palate the dessert was in a class by itself…

Tiramisu


It was a nice, filling, dinner for two with friendly, prompt service; all very reasonably priced. But, there is more! Enticed by the exclamations of delight at the table next to ours, we ordered – in addition – Tuscany‘s signature dish, the sushi Spider Roll. This was outside of the special, but worth it. We  had the rolls right before the Melanzane Di Rolentini, again the taste was superb and quite different from what either of us expected.

Sushi Chef Joe, takes special delight in coming  up with unusual flavor combinations and pleasing presentations. Those who recommended Tuscany to me said the sushi is unequaled. Having tasted the Spider Roll, I wholeheartedly agree. We’ll just have to work our way through the rest of Suchi Chef Joe’s creations. We can’t wait for an encore. Bravo, bravissimo!

CS
[In our upcoming website we'll have more about this delightful kosher restaurant specializing on fish and dairy, including their menu and MORE!]




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