Cooking Method: Boiling
Eggplant Bolognese
Eggplant Bolognese is a fantastic option for vegetarians, vegans, or anyone looking to reduce their meat consumption. Tomatoes, onions, carrots, mushrooms, and garlic form the aromatic base, adding depth and sweetness. The eggplant takes center stage, offering a surprisingly meaty texture that will leave you wondering why you ever needed beef. It's a perfect choice for vegetarians, vegans, or anyone looking to lighten up their dinner.
By - Prep: 20 mins
- Cook: 55 mins
- Yields: 4 Servings
French Onion Beef Pot Pie
I am always trying to come up with meals that my father would like. This French onion soup meets beef pot pie and gets topped with flaky buttermilk biscuits, is a crowd-pleasing and easy-to-make casserole. He loved it!
- Prep: 5 mins
- Cook: 30 mins
- Yields: 4 Servings
Chicken & Asparagus Skillet Pasta with Pesto
Chicken & Asparagus Skillet Pasta with Pesto is a delicious and easy weeknight meal that combines the savory flavors of chicken and asparagus with the bright, herbaceous notes of pesto. There are also sun-dried tomatoes, which add a burst of concentrated flavor. What I like about this recipe is that you throw the asparagus and sun-dried tomatoes in with the pasta for the last 3 minutes of cooking. You can eat this dish hot or cold.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
Spaghetti with Prosciutto, Parmesan and Peas
My husband Eric and I have been making Spaghetti Carbonara for years. It's what we have when the is 'nothing to eat'! I saw this recipe for Spaghetti with Prosciutto, Parmesan and Peas from Milk Street Magazine and knew we had to make it. It supposedly was the signature pasta of Pope Pius XII. It's quite different from our go-to standard Carbonara recipe. I have to say, it's delicious, though more subtle than the saltier bacon-infused version. I think the late Queen Elizabeth would have liked it, due to the fact that garlic isn't even mentioned.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
Gnocchi with Sauerkraut and Ham
I made this Gnocchi with Sauerkraut and Ham while staying with my mom. She loves sauerkraut, so I concocted this combination of gnocchi and ham and she loved it. You can boil, sauté or, air-fry the gnocchi. I choose to air-fry mine. Either way, it's a very simple and delicious dish.
- Prep: 5 mins
- Cook: 25 mins
- Yields: 4 Servings
Ricotta Spinach Lemon Spaghetti
This Ricotta Spinach Lemon Spaghetti is light and flavorful. The creamy ricotta cheese, the bright tang of lemon, and the freshness of spinach, with spaghetti, can be thrown together in about 15 minutes.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
Tomato Soup
This Tomato Soup is really delicious and so simple to make. The surprise ingredient is Acini di Pepe Pasta, which is a tiny, round pasta that translates to "seeds of pepper" in Italian, though they are much smaller than actual peppercorns. They are classified as pastina, or "little pasta," and are often used in broth-based soups like Italian Wedding Soup.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6 Servings
American Goulash
American goulash is a hearty, one-pot dish that's considered a classic American comfort food. It's quite different from its Hungarian namesake. Think of it as an elevated Hamburger Helper.It's made in a single pot or Dutch oven. The ground beef is simmered in tomato sauce, beef broth and seasonings. Then, the elbow macaroni is added directly to the pot and cooked until tender, absorbing all the delicious flavors.
By - Prep: 10 mins
- Cook: 25 mins
- Yields: 4 Servings
Hungarian Mushroom Soup
I happen to love mushrooms and made this Hungarian Mushroom Soup. It’s so delicious and comforting. The mushrooms are sautéed in butter until softened, then simmered in broth with onions, paprika, and other spices until thickened and finished with sour cream. It takes no time to prepare and I served it with crusty bread.
- Prep: 10 mins
- Cook: 35 mins
- Yields: 6 Servings
Lighthouse Inn Potatoes
Lighthouse Inn Potatoes originated at an iconic hotel and restaurant located in New London, Connecticut, which closed in 2008. Executive Chef Leon “Wally” Walden, who worked there for nearly 50 years, created Lighthouse Inn Potatoes. It is similar to scalloped potatoes, but instead of sliced potatoes he used chunks of potatoes that are cooked in light cream and butter and a bit of baking soda, which neutralizes the potatoes’ tannins and create a velvety sauce. The potatoes are topped with buttery parmesan panko breadcrumbs and baked until the bubbling and golden brown.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 12 Servings
