Sheet Pan Gnocchi with Sausage, Tomatoes and Zucchini

I'm very fond of sheet pan dinners as they take so little effort as almost everything cooks together in the oven and so there's also very little cleanup. So, I decided to make Gluten Free Gnocchi with some vegetables. I had read about cooking Gnocchi directly in the oven on broil, but that was for regular Gnocchi. I wanted to use Le Veneziane GF Gnocchi and I knew that it needed to be cooked first. The good new is that it only take a minute in boiling water to get it ready for the sheet pan. And, you can do it while the other ingredients are cooking on the sheet pan and then add it in for the last five minutes on broil to crisp it up. I decided to make little Italian Sausage meatballs along with Cherry Tomatoes and cut up Zucchini. I also decided not to add fresh Onion and Garlic, but instead used both Garlic and Onion Powder as I wanted the flavor and I wanted to add Maldon Sea Salt. Of course, you can add Onion and Garlic if you like and you can also add some Red Pepper pieces too.  I cooked the Sausage and Vegetables in the oven for 20 minutes and then added the Gnocchi and cooked for 5 more minutes under the broiler. It was delicious!  This is a half recipe because I made it for myself and it was fantastic heated up the next day for lunch too!  

Sheet Pan Gnocchi with Sausage, Tomatoes and Zucchini

1 package GF Gnocchi (I used Le Veneziane)

Boiling Water

2 Italian Sausages, removed from casing and made into small meatballs

1 small Zucchini (or 1/2 of a larger one), cut into a large dice

10 Cherry Tomatoes

1/4 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

1/3 teaspoon Sea Salt (I used Maldon)

3 Tablespoons Olive Oil

Heat the oven to 425 degrees.

Heat the Water in a saucepan and bring to a boil. When boiling, add the Gnocchi and cook for 1 - 1 1/2 minutes. Drain and reserve in a bowl. Toss with Olive Oil.

Place the Italian Sausage Meatballs, Zucchini pieces and Cherry Tomatoes on a sheet pan. Sprinkle with 2 Tablespoons of Olive Oil and the Garlic and Onion Powder and Salt. Placce in the oven and cook for 20 minutes. Remove and turn the oven to broil.

Add the Gnocchi to the pan and put in the pan with the Sausage, Tomatoes and Zucchini. Cook for 5 - 7 minutes or until the Gnocchi starts too crisp. Serve with Parmesan Cheese if desired. 

Note:  If you would like crispier Gnocchi, cook in the broiler separately until crisp and then add back to the other ingredients. 

Five Element Analysis

The Gnocchi is made from primarily Rice Flour and that belongs to the Metal Element and the Garlic and Onion Powder add even more. The Italian Sausage was made of Pork, which contributes the Water Element. The Cherry Tomatoes contribute the Fire Element and the Zucchini adds the Earth Element along with a little fo the Wood Element too. And, finally the Olive Oil makes sure that more of the Wood Element is present. Who knew that this simple dinner could be so balanced!

Quick Clam and Cherry Tomato Sauce

I love clams and I especially love canned chopped clams. I know that may be considered a little strange when fresh clams are so wonderful.  But, I don't always remember to buy fresh clams when I'm in the mood for a clam sauce, so I love being able to make a wonderful Clam Sauce with Cherry Tomatoes. And with canned clams, you get all the chewy bits that are my favorite and none of the soft squishy parts.  This sauce is delicious with pasta (I use DeLallo's gluten free pasta) and it's also amazingly good as a pizza topping.  Now according to classic Italian food rules, seafood is not supposed to go with cheese and since I am lactose intolerant, I don't add it. But since I am here in America, I have to tell you that this sauce is also fabulous with Parmesan Cheese if you are using it for pasta or Mozzarella if you should decide to make it into a pizza sauce.  I've been known to use this sauce with a Nature's Hilights Brown Rice Pizza Crust and Lisanata Almond Mozzarella Cheese and it's really good - just be sure to toast the oiled pizza crust fully in a 425 degree oven before topping it and then baking for an additional 15 minutes. I also do another no-no according to the Italians and that is that I add some cornstarch to thicken it up as I like the creaminess it adds. You don't have to do this step, you can add some pasta water instead if you like.  And, this is also an excellent sauce base if you do want to steam some fresh clams in it (then be sure not to add the cornstarch). This recipe can easily be doubled or tripled. The proportions are 1 can of clams to 1 garlic clove, 1/2 cup of cut cherry tomatoes and 1 heaping teaspoon of cornstarch. I've made it as a potluck dish with pasta (baked) and it's been a big hit.  It's just a a delicious, easy and fast sauce - I encourage you to try it! 

Quick Clam and Cherry Tomato Sauce for Pasta or Pizza

2 cans of Chopped Clams in Clam Juice (I used Snow's Bumble Bee brand, 6.5 ounces)

1 cup Cherry Tomatoes, cut in half

2 garlic cloves minced

2 Tablespoons Extra Virgin Olive Oil

2 heaping teaspoons Cornstarch

1/2 teaspoon of Salt and sprinkling of fresh ground Pepper

Cooked Pasta of your choice

Optional: Parmesan Cheese for serving with Pasta or Mozarella Cheese for Pizza

Open the cans of clams and stir in 1 teaspoon of cornstarch into each can.  In a large frying pan, add the Olive Oil and the Garlic. Cook until you can smell the fragrance of the Garlic. Add in the Tomatoes, stirring until the Tomatoes start to soften.  Then add in the Clam and Cornstarch mixture with the Salt and Pepper and cook until thickened. Serve over cooked al dente pasta or put on top of pizza dough, top with cheese and bake in the oven for 15 - 20 minutes.

Five Element Analysis

Clams are part of the Water Element and are said to increase Kidney Yin, cleanse the Liver and reduce fevers and other inflammation. Cherry Tomatoes contribute the Fire Element.  The garlic bring in the Metal Element and the Cornstarch adds just a bit of Earth.  The Wood Element is missing, which is why it would be good to serve this with Pasta or Pizza Dough made from Wheat. If using Gluten Free Pasta like I did, it would contribute more of the Earth from the Corn, more Metal from the Rice and then I added a green vegetable to create a Five Element balance. 

Pronto Pasta Sauce with Prosciutto

Once in a while, I get a serious craving for pasta. This has especially been true since I visited Bologna the last two years.  As I am avoiding wheat, I have found some wonderful gluten free substitutes like DeLallo's corn and rice pasta and recently I found some fresh gluten-free pasta from a company called Manini's that takes only minutes to cook. Be sure to salt the water. My friend Camillo says the water should taste like the sea.

Anyway, I came home so hungry and I wanted to make a sauce and I wanted to make it fast. So, I threw together some garlic, onions, prosciutto and tomatoes and made a sauce in about 5 minutes!  This of course, was after I cut everything up. Since the pasta was fresh and only took a few minutes to cook, I had a lovely bowl of pasta fast! It was so delicious. Of course, you don't need to use gluten-free pasta, but I do recommend a fresh pasta as it is so much more tender and cooks faster.  I usually overlook adding prosciutto to my sauce as I am so fond of ground beef and Italian Sausage, but this sauce was so good that I had to share it with you. It's wonderful! 

Pronto Pasta Sauce with Prosciutto

4 ounces of Prosciutto cut up (I used Applegate Farms with no nitrates)

1/2 cup chopped Onions

1 Garlic clove minced

2 Tablespoons Extra Virgin Olive Oil

4 Roma Tomatoes, chopped

8 - 10 Basil Leaves, cut up

8 ounces of Pasta (I used macaroni)

Freshly grated Parmesan Cheese for serving

Fill a pot with water and add salt until you can taste it.  Bring the water to a boil. Put in pasta and cook. Reserve about 1/4 cup of the pasta water and drain the pasta while you make the sauce.

Heat a frying pan and add the Olive Oil then put in the Garlic and Onions.  Saute for about 2 minutes until the onions start to soften. Add in the Prosciutto and cook until it changes color - about another minute. Then add in the tomatoes and cook another 2 minutes or until the tomatoes just start to break down and turn into a sauce. Add the pasta to the pan and then add the reserved cooking liquid. Toss to coat the pasta and cook down the liquid for just a minute and then serve with Parmesan Cheese.

Five Element Analysis

Tomatoes belong to the Fire Element, so that element is covered. The Prosciutto, being a salted pork product contributes the Water Element. The Garlic, Onions, Basil and Parmesan all represent the Metal Element.  The Wood Element is seen in the Olive Oil and also the pasta if it is made with wheat. The one I bought has a lot of seed flour - amaranth and teff and millet, which add more of the Water Element and also has tapioca, sorghum and potato starch, which add the Earth Element.  So only the Wood Element was deficient, so I served it with a kale salad that had a lemon and olive oil dressing to create a five element balance. If you use wheat pasta, this dish will be missing the Earth Element so be sure to bring a food from that element in to balance out the meal and in that case, you can always seve a dessert.  

Breakfast Pasta with Sausage and Sage

I like savory food for breakfast and I often get a bit tired of what most people consider traditional breakfast foods. In other words, some people like breakfast for dinner but I like to eat dinner for breakfast! Today I wanted to share with you a breakfast pasta that I made for my kids, because like me, they don't like muffins or pastries that much and eggs are a sometime thing, not an everyday thing. Besides serving this for breakfast, I also use Breakfast Sausage in this dish and this sauce is served with my sons' favorite pasta shape - Fusilli or corkscrews pasta. This sauce can best be describe as a cross between Sage with Brown Butter and Carbonara.  It's another Italian mashup and it is delicious!  Pork and Sage go wonderfully together and the creamy sauce made from the butter, parmesan cheese and egg yolks coats the pasta and gives it a wonderful creamy texture. This pasta dish can also be served for lunch or dinner too if you like, but for us, it's a wonderful breakfast treat that keeps breakfast from getting too routine!

Breakfast Pasta with Sausage and Sage

8 oz Fusilli Pasta (For a Gluten Free Version - use DeLallo Corn Pasta)

8 oz Breakfast Sausage (1/2 of a roll or 1/2 lb ground pork seasoned with salt, pepper and garlic powder)

1/2 cup minced onion (1/2 of a medium onion - I used a red onion)

2 Tablespoons Butter

2 teaspoons fresh Sage Leaves, minced or 1 teaspoon dried Sage

2 egg yolks

3 Tablespoons Cream

1/3 cup freshly grated Parmesan Cheese + more for serving

¼ cup Pasta Water

Boil the water for the past and be sure to add in plenty of salt. Add the pasta when the water is boiling and cook for the required time. Be sure to save 1/4 cup of the cooking water before you drain it.

In a large frying pan, put in the butter and cook until just starting to brown.  Add in the sage and cook for a few moments longer.  Pour into a small bowl and put aside.  Add the breakfast sausage and the onion into the pan.  Break the sausage into little pieces and cook until no longer pink. Stir in the butter and sage. Mix together the egg yolks, parmesan cheese and cream in a small bowl.  

Add the pasta into the frying pan and stir in the egg mixture quickly so the egg yolks don't turn into scrambled egg pieces.  Add in some of the pasta water to thin down the sauce and keep tossing. Serve immediately with additional Parmesan Cheese.

Five Element Analysis

Pasta is made from wheat, which is part of the Wood Element so that element is covered if you use traditional pasta. The Sausage adds the Water Element and the Egg Yolks bring in even more.  The Metal Element is represented by the Sage, Onions, Cream and Parmesan Cheese.  The Fire and Earth Elements are missing, so serve this dish with some Fiery and Earthy foods or beverages - things like Tea or Coffee or sweetened red berries or pastries . If you use the Corn Pasta, it adds the Earth Element but then the Wood Element is missing so orange juice or a green smoothie would b a good addition to create a Five Element balance.

Carbonara-Alfredo Style Sauce

My almost stepdaughter, Antonie, loves creamy Carbonara Sauce and I wanted to make her some, but I was out of eggs. So, I made her a variation that I used to make for my kids when they were little.  It’s really a mashup of Carbonara Sauce and Alfredo Sauce.  My sons really disliked eggs back then and they were perfectly happy eating plain buttered pasta. In order to up the nutritional value of that frequent choice, I first added Parmesan Cheese and then eventually the Pancetta, lightly browned onions and the Cream. It became one of their absolute favorite pasta sauces. My kids always liked pasta with shapes rather than spaghetti  and I like to serve it with any pasta that has little nooks to hold onto the sauce so I usually serve it with the corkscrew kind even though I know that is not traditional.  And, I usually have brown rice pasta to make this dish Gluten Free. I don't make or eat this sauce very often because it is so rich and because I am lactose intolerant. Luckily, butter, Parmesan Cheese and whole Cream all have only a little lactose and this was worth taking a Lactaid pill for - it's that delicious. When I made it last night, Antonie loved it so much that she wanted to lick the bowl! 

Carbonara-Alfredo Sauce with Whole Grain Pasta

8 ounces cut up Pancetta (or bacon)

4 ounces Butter

1 small red onion, minced

2 cups Cream

1/2 cup grated Parmesan Cheese

Fresh Ground Pepper

¼ cup reserved Pasta Water

1 pound Whole Grain Pasta or Gluten Free Pasta, cooked according to package directions

Melt butter in a frying pan and add the onions. Cook until they become translucent.  Add the Pancetta and cook until it just starts to become crispy on the edges.  Add in the Cream and Parmesan Cheese and stir until well blended.  Sprinkle on pepper to taste. 

While Pasta is cooking, be sure to take out a small amount of pasta cooking water.  When the pasta is done, drain and return it to the pot.  Pour sauce over and stir to coat. Add in the reserved pasta water to thin the sauce a bit, stir again and serve immediately with extra Parmesan Cheese.

Five Element Analysis

Cream, Butter, Onions and Parmesan Cheese all belong to the Metal Element and the Parmesan in particular gives this sauce an amazing Umami flavor. The Pancetta contributes the Water Element and the Whole Grain Pasta brings in the Wood Element.  Serve this pasta with a salad that represents the Fire Element and something sweet for dessert to contribute Earth and you will have a balanced Five Element meal.  

Italian Meatballs in Simple Tomato Sauce

I have been down in Los Angeles cleaning out my Mom's condo and unable to cook. I have to say that I am now totally sick of eating out and the first thing I did when I got home was to go grocery shopping and the first thing that I cooked was Italian Meatballs. Italian food is one of my three ethnic comfort food categories - the first is Chinese and the second is Mexican, both of which I had lots of in LA. So, Italian was the kind of food I wanted. 

Now a lot of people like to make really giant meatballs, but I favor the smaller golf ball size.  And, I like to make a really simple Tomato Sauce to serve them in.  The sauce is based on Marcella Hazan's where she uses only canned Tomatoes (perfect for this time of year), butter and onions.  She leaves her onions whole and then removes them, but I like them minced.  I also like the texture of the onions in the sauce, but some of my friends prefer it when I puree it.  In either case, it is a great meatball recipe for serving over pasta or for making into Meatball Subs.  As you can see from the photo above, I made a lot - this recipe doubles and triples well for a party and because it also freezes very well.

Italian Meatballs in Tomato Sauce

2 pounds ground beef

½ cup milk                       

½ cup torn up Italian white bread, crusts removed (I used Udi’s Gluten Free White)

¼ cup grated parmesan cheese

2 eggs

2 tsps salt

1 Tbsp chopped fresh parsley

2 tsps black pepper

1 tsp dried oregano

2 garlic cloves, minced

1/3 cup olive oil

Serve with Simple Tomato Sauce

Simple Tomato Sauce:

4 Tbsps Butter

1 onion, finely chopped

1 large or 2 small clove garlic cloves, minced

1 28 oz. can San Marzano tomatoes

½ teaspoon dried basil (or several leaves of fresh if available)

½ - 1 Tablespoon Sugar

Salt and freshly ground black pepper to taste         

Cook Tomato Sauce first and leave it to simmer while you make the meatballs. Heat butter in a large pot. Add the onions. Cook until onion is translucent.  Remove the cover, add the garlic, and increase the heat to medium high. Add the garlic and then add the tomatoes, breaking them up with your hands or the spatula.  Season with sugar, salt and pepper. Bring to a simmer and let cook uncovered for up 30 minutes. Purée the mixture with a stick blender before adding to the meatballs, if you like a smoother texture. 

For meatballs:  Heat the milk until just about boiling in a small pot.  Take off the heat and put in the bread pieces.  Mash it and put it into a large bowl.  Add the beef, parmesan cheese, eggs, salt, pepper and garlic until just blended.  Wet your hands and form meatballs into the size of a golf ball.  Set on a baking sheet until ready to cook.

When all the meatballs are made, heat the olive oil in a large frying pan.  Put in as many meatballs as you can fit without touching.  Brown the meatballs on two sides and remove to a plate.  Add in the next batch of meatballs. 

When all the meatballs are browned, put them careful into the sauce and spoon sauce on top of them.  Heat the meatballs on a low simmer for 15 minutes.  When the meatballs are all browned, add them carefully to the sauce and heat for an additional 15 minutes. Serve the meatballs and sauce over cooked pasta or make into meatball subs with provolone cheese. 

Five Element Analysis

Beef belongs to the Earth Element so that element is well represented.  The tomatoes bring in plenty of the Fire Element. The Parmesan Cheese, parsley, oregano and basil, onions and garlic make sure that the Metal Element is present as well. The eggs contribute the Water Element and the bread in the meatball and the pasta or rolls if made of wheat bring in the Wood Element.  That makes Italian Meatballs in Tomato Sauce a balanced dish and anything else you serve is extra!

Connie's Pasta Sauce

Martin's sister-in-law Connie made the most delicious pasta sauce for us the other night before we left to come back to the US. I couldn't quite place the delightful sweet and rich taste it had and noticed that it also had a lovely rosy color. The secret ingredient for this delicious pasta sauce was: grated beets! Connie teaches kindergarten and each teacher has to make lunch for the students once a week and this is one of her most requested recipes from those discerning (and picky) 5 year olds!  She created this pasta sauce as a way of adding more nutritious vegetables to the students' meal.  As a mom herself, she has clearly mastered the age-old technique of hiding nutrients in your kid's food.... She uses a combination of beef and pork, which is sold already combined in Danish grocery stores and she serves this pasta sauce with whole wheat corkscrew (Fusilli) pasta, adding even more nutrition to their lunchtime meal. It's a simple sauce and it naturally appeals to kids because of the natural sweetness and for adults, the beets add a depth of flavor that is deeply satisfying. I'm sure people who think they don't like beets could be converted with this sauce. Besides that, beets are a blood tonic in Chinese Medicine, meaning they help build blood and support both the heart and the liver. So this sauce is really good for you too. I love beets and I couldn't stop eating this pasta sauce,  so I will be making it often in the future!

Connie's Pasta Sauce

1/2 pound ground beef

1/2 pound grond pork

2 Tablespoons Extra Virgin Olive Oil

1 medium red onion minced

2 beets grated

1 28 oz can Whole Tomatoes

1 15 oz can Tomato Sauce

Salt and Pepper to taste

Heat the olive oil in a large pot.  Add the onion and cook until softened.  Then add in the the ground beef and cook until it is no longer pink.  Add in the grated beets and Tomatoes and use the spatula to break up the whole tomatoes into smaller pieces.  Then, bring to a boil and turn down to a simmer.  Cook for one hour and then add salt and pepper to taste. Serve over whole wheat pasta, spelt pasta or gluten free pasta with lots of fresh grated Parmesan Cheese.

Five Element Analysis

Beef and Beets belong to the Earth Element so this is a very grounding food, plus it is cooked for a long time, which makes it even Earthier.  The onion adds the Metal Element and the Parmesan Cheese enhances this element even more. The Water Element is represented by the ground pork and the Tomatoes add the Fire Element. The Wood Element shows up in the pasta. This ends up being a balanced Five Element Meal and her students are very lucky when Connie makes this delicious sauce!

Italian Sausage and Peppers

I was at my hometown Farmer's Market and was impressed with a stand that made a very simple sausage and peppers sandwich that was stuffed into a cored out half of a baguette. M son said it was delicious, so I got inspired to recreate it at home. I bought some Spicy Italian Sausage and cooked it with some onions, garlic, red pepper and fresh tomatoes - I left out the green pepper as I tend to pick them out of dishes even when I use them for color. I cooked the sausages in a bit of olive oil and steamed them with a little water to make sure they were fully cooked. Then I took them out and cut them into pieces. I then sauteed the onions and red peppers until softened, stirred in some fresh cut tomatoes and wine and cooked it all until it made a sauce. I served mine on a special Gluten Free Sourdough Bread that I also found at the market, but my sons thought the carved out baguette ends were the perfect way to eat a sandwich. What we liked best was that the bread soaked up the sauce much better and made it a simply scrumptious sandwich. My son added some Parmesan cheese, which he said topped it off perfectly and next time he is going to try it with some Provolone. I also think this dish would also be good on pasta or polenta.

Italian Sausage and Peppers

1 pound Hot Italian Sausage (can also use Mild)

1/4 cup water

4 Tablespoons Olive Oil, divided

1 Onion, cut into square pieces

1 large clove Garlic minced

1 large Red Pepper, cut into small squares

6 Roma Tomatoes, cored and chopped 

1/2 cup White Wine

In a frying pan (with a lid), heat up 2 Tablespoons of the olive oil and add the Sausages.  Cook, turning until both sides are brown. Then add in water and cover, cooking until the water is evaporated.  Remove sausages and cut into pieces and set aside.  Add the additional 2 Tablespoons of olive oil and put in the onion, red pepper and garlic and cook until the onion is just beginning to brown.  Add in the Roma Tomatoes and the wine and cook until a sauce is formed.  Serve in the hollowed-out ends of a Baguette or with bread/roll of your choice

Optional:  Parmesan or Provolone Cheese

Five Element Analysis

Sausage is made from pork and that is from the Water Element.  The onions and garlic belong to the Metal Element and the spices (particularly the fennel) add even more.  The Olive Oil contributes just a bit of the Wood Element, but the Baguette brings in more. The red pepper, tomatoes and wine add a lot of the Fire Element. So, this ends up being a very balanced little sandwich!

Sausage, Tomato and Arugula Pasta Sauce

One of the great things I learned eating my way through Italy when I was younger was how little sauce Italian chefs actually used on their pasta.  So many of the sauces are really very light. That was a great revelation to me as I had been used to American style pasta sauces, which were thick, long cooked with canned tomatoes and heavy on the oregano.  And while that style of Italian cooking has a place in my heart, I love using fresh tomatoes instead of canned when I make pasta.  The other thing I learned was that you didn't serve the pasta with the sauce spooned on top, you actually tossed the pasta in the sauce. So when I am in the mood for pasta and tomatoes are not in season, of course I will turn to San Marzano tomatoes. But today when I went to the grocery store, I found some really ripe Roma tomatoes, which instantly got me in the mood for pasta. I grabbed some Italian Sausage (I am fond of the Iserno brand here in Seattle) and a bag of arugula.  When I took it all home, I cooked the sausage with some garlic and onion and then added some white wine and some pepper flakes before adding in the tomatoes. I cooked those only lightly enough to make a thin sauce and added in the arugula to wilt at the end. I served it with some al dente Buccatini from Italy (long hollow spaghetti like tubes) - rice pasta for me - and the sauce barely coated each strand. I served it sprinkled on top with a sprinkling of Pecorino Romano cheese. It was delightfully fresh and savory - full of the Umami flavor with a wonderful surprising bite from the arugula. It also can be made in the time that the pasta cooks.  I loved this pasta sauce and hope you will too.

Sausage, Tomato and Arugula Pasta Sauce

1 pound Italian Sausage (removed from the casings)

8 Roma Tomatoes, stem piece removed and diced

3 Tablespoons Extra Virgin Olive Oil

1 large garlic clove minced

1/2 onion, chopped fine

1/2 cup white wine

1/4 teaspoon Red Pepper flakes

2 cups Arugula 

Salt and Pepper to taste

1 pound cooked Italian pasta of your choice

For serving:  fresh grated Pecorino-Romano Cheese (or Parmesan)

Bring a large pot of salted water to boil and add pasta when the water boils. Cook following the package instructions to just al dente (most pastas will take 10 minutes once the water is boiling). Drain and add to sauce.

In a large frying pan, put in the olive oil and add the garlic and onions.  Cook until the onions become translucent. Put in the Italian Sausage and cook, breaking the sausage down into small pieces until it is no longer pink. Add in the Tomatoes and cook until they just start to break down into a sauce. Then add in the arugula until it wilts.  Season with salt and pepper to taste.  Toss with the cooked pasta and serve with Pecorino-Romano Cheese grated on top.

Five Element Analysis

Italian Sausage is made with pork so it belongs to the Water Element.  The tomatoes contribute the Fire Element and the white wine and red pepper flakes add even more. The Arugula and pasta bring in the Wood Element and the garlic and onion add the Metal Element.  Only the Earth Element is missing so add a sweet dessert and you have a balanced meal!

Warm Italian Steak Salad

I've been traveling so much that I haven't had a chance to cook much, which is always disconcerting for me.  I often crave salads when I am eating at hotels and always a bit disappointed at the lackluster ones that I end up getting.  For one of the things that shows that I am a true Californian is my love of big salads that include meat. It is one of my favorite lunches and is especially good when the weather is hot.  I know it's now fall and I will start making lots of soup soon, but I just had to make a salad that satisfied my craving and today was sunny and warm. So I created an Italianized stir fry with steak, red peppers, zucchini, garlic and onions and placed on top of a bed of lettuce - I used iceberg with arugula thrown in as that was what I had, but any kind will do.  I cooked the meat and vegetables in olive oil seasoned it with basil (I only had dried) and added a bit of balsamic vinegar.  That made a lovely savory dressing for the greens that included the liquid in the pan from making the meat and vegetables. It combined both a bit of Balsamic Vinegar and also a squeeze of lemon to brighten it up.  And, it was so good - you will want to try this!

Warm Italian Steak Salad

1/2 pound flank steak (can also use round steak or chuck steak) slice thin against the grain

1 red pepper, stem and seeds removed, sliced into thin strips

1 zucchini, stem removed, cut into half, then into quarters and then into thin strips

1 onion, ends removed, peeled and cut into thin strips

1 large clove of garlic minced

4 Tablespoons of Olive Oil

2 Tablespoons of Balsamic Vinegar

1 Tablespoon of Lemon Juice

Salt and fresh ground Pepper to taste

2 big handfuls of mixed lettuce leaves, torn into bite sized pieces (I used iceberg and arugula)

Put lettuce onto a large serving plate.  Heat 2 Tablespoons of Olive Oil in a large frying pan.  Add in the garlic and onions and cook until onions just become translucent.  Then add the red peppers and zucchini strips.  Cook until the peppers are softened and the zucchini and onions brown slightly.  Remove to a plate and reserve.  Add in additional 2 Tablespoons of Olive Oil and heat until smoking.  Add in steak and let cook until one side gets browned, turn and let other side brown.  Then return vegetable mixture to the pan.  Put in vinegar and salt and pepper to taste.  Toss until thoroughly mixed and spoon on top of the lettuce.  Serve immediately.

Five Element Analysis

Lettuce of any kind belongs to the Fire Element and the Red Pepper adds even more Fire.  The beef steak and zucchini both belong to the Earth Element so it is covered and the garlic and onions add the Metal Element.  The lemon juice, Balsamic Vinegar and Olive Oil bring in the Wood Element so only the Water Element needs support as there is only a small amount of salt.  So be sure to serve this with another Water food such as a berry dessert or showcase a Water food at another meal during the day to achieve balance.

Chicken Marengo

There is just a hint of fall as you can feel that little nip in the air in the mornings. Plus some of the Japanese Maples are beginning to turn color. For me, that means that it is time to bring back the stews that I love so much when the weather is cold. Oh, I know that tomorrow might be warm again and there are still some lovely summer vegetables to use, but today I was craving some comfort and I wanted Chicken Marengo, a dish that I have been making since I was 12. At that time, I was trying to make Chicken Cacciatore but I didn't have any red wine or mushrooms and all that was in the cupboard was some white cooking wine. Looking back now, I'm sure it wasn't very good wine and the dish ended up looking rather anemic compared to the picture of Cacciatore in my Italian cookbook. But, oh it was good - even with the bad wine. I liked it even better than Chicken Cacciatore and still do. I learned much later that I had actually made Chicken Marengo instead. 

 In this dish, the sauce is light, but complex and simply perfect for dunking in pieces of toasty baguette or spooning over some rice - actually my favorite accompaniment now, but pasta is good too. It became an instant hit for my family and I made it again and again. But, I realized that I hadn't made it in a very long time and it was time for some comfort from the past. I used a package of drumsticks from the freezer, but you can use thighs or breasts as well, or even a whole cut up chicken as I used to do. I like to leave the skin on as I think it adds more flavor, but you can use skinless chicken just as easily. Make sure to use a can of good Italian tomatoes. Yes, I could have used fresh tomatoes, but the flavor I was craving required this ingredient and is much easier to get when the weather really does get colder. Chicken Marengo uses onions and garlic as the flavor base along with the wine and please use a good light white wine to flavor this dish. Chicken Marengo is easy to put together and requires very little fuss once it starts cooking. It can also be made ahead and reheated and it may even be better this way. Serve with crusty bread, pasta or rice. Enjoy!

Chicken Marengo

1 whole chicken cut into 8 pieces or 8 drumsticks, 6 thighs or 4 large breasts (cut in half) preferably with the skin left on

1 14 1/2 oz can of Italian plum tomatoes, drained and chopped

1 large onion, chopped

3 garlic cloves, minced

1 cup white wine

2 cups chicken broth

1 teaspoon fresh thyme leaves

2 teaspoons salt

1 teaspoon sugar

1/2 teaspoon pepper

4 Tablespoons Olive Oil

Optional: 2 Tablespoons chopped Italian Parsley

In a large pot, add in the olive oil and heat. Then put in chicken pieces and cook until the skin is slightly browned. Add the garlic and onions and cook until onions are soft, making sure to stir frequently so the garlic doesn't burn. Add in chopped tomatoes and wine wine and stir up all of the little browned bit on the bottom of the pan. Add in the salt, sugar, pepper and thyme and bring to a boil. Reduce heat, cover and let cook for 45 minutes (for drumsticks) or up to one hour for thighs and mixed pieces, stirring occasionally. Remove chicken to a bowl and cover with foil. Turn up heat and bring broth to a boil again. Boil for 4 - 5 minutes until slightly thickened - stirring frequently so it doesn't burn. Add in one Tablespoon of butter and pour over the chicken to serve. Sprinkle with a bit of Italian Parsley for some extra color if desired.

Five Element Analysis

Chicken belongs to the Wood Element and the olive oil adds a bit more. The tomatoes and the white wine bring in the Fire Element. The garlic, thyme and parsley add just a bit of the Metal Element so using rice would bring in even more and the long cooking onions and the method of cooking contribute the Earth Element. The bit of butter is the only source of the Water Element so try serving this with a side dish of some eggplant or sauteed kale. Then you will have a balanced five element meal.