Silvana's Family Recipes

My mom cooked with rosemary. She added it to the roast beef or lamb that she served for the holidays. This is a spin off of the French chef Pierre Franey's recipe for Chicken and mushrooms. I have created a chicken dish made with rosemary that is just as flavorful and simple. Ingredients: 1  3 lb chicken skinned and cut up 2-3 tablespoon of olive oil 1 finely chopped onion 2-3 cloves garlic chopped fine 1 tablespoon rosemary 3/4 lb of fresh mushrooms or  2  - 4 ounce cans of drained mushrooms 1/2 cup white wine 1/2 cup chicken broth or chicken base mixed with water 1/4 cup freshly squeezed lemon 1/4 cup chopped fresh Italian flat leaf parsley Salt and pepper according to your taste Directions: Rinse the cut up chicken and pat dry. Place a pot on the stove preferably one with more surface area than height. Add the  2 tablespoons of oil and turn the heat to medium. Add the chicken pieces one at a time do not over crowd the pot. Cook the chicken until golden b

When my Aunt Anita was young, my  grandma would make pickled eggplant and caponata using vegetables from her garden in Italy. Ingredients: 1 lb small eggplants or 1 large eggplant a pinch of salt 1 large onion diced 2 ribs of celery cut into small pieces  1 cup kalamata olives pitted roughly chopped 3 plum tomatoes cubed and seeded 2-4 tablespoons of olive oil 3 tablespoons of vegetable oil 1 tablespoon sugar 1/3 cup wine vinegar 1 tablespoon capers Pine nuts -optional 1/4 cup Directions: Wash and slice the eggplants, sprinkle with salt and place them on a sieve to allow the bitter juices to drain off. Meanwhile cut and blanch the celery then set aside. Rinse the eggplants off and pat dry. Heat the oil in a skillet and saute the eggplants on both sides until golden brown. Place them on a paper towel to cool and remove any excess oil. When cool chop the eggplant into small cubes-set aside. When done sauteing the eggplants -In the same pan add more olive

This is a quick meal you can throw together from your pantry. I find the canned clams just as good and easy to prepare. Ingredients: 3 6.5 ounce cans of chopped clams in clam juice 2-4 cloves of garlic chopped 1/4 cup fresh Italian parsley 3 tablespoons of olive oil 1 lb of linguine or spaghetti salt and pepper to taste pinch of red pepper (optional) Directions: Place a large pot with water on the stove to boil for the linguine. Cook according to the package directions. Meanwhile: Saute the garlic with olive oil until golden. **optional-Add the hot red pepper now if you like a spicy kick. Add the 3 cans of clams. Let it come to a boil, lower cook for 5-8 minutes Drain the linguine when it's cooked " al dente ". Reserve a little water (1/2 cup) from the pot to add to your sauce. **optional-Add a little olive oil to the linguine. Place your linguine in a large shallow serving dish. Pour the sauce over the linguine. Serve immediately S

This is how my mom makes her stuffed peppers. It's a meal in itself. I love to top it with her sauce and some cheese. Ingredients: 2-3 tablespoon of oil 1 1/2 lbs of lean ground meat - beef/turkey /pork 1 onion chopped fine 2 or 3 cloves of garlic minced 2 large tomatoes diced into cubes 1 8 ounce can of drained mushrooms (or you can use fresh about 5-8 ounces cut up) salt and pepper to your taste 1/2 cup Italian flat leaf parsley chopped finely 3-4 leaves of basil chopped finely 1/2 cup of grated cheese -Asiago, Romano or Parmesan- I prefer Asiago 2 eggs 1 cup cooked rice **Note -Cold rice is fine just make sure if you cook it fresh it's at room temperature 4 bell peppers: green, red, or yellow Directions: Wash and dry peppers. Cut the peppers in half, remove inside seeds and stem and set aside. In a large pan add the olive oil on medium heat and saute the onions and garlic. Add the meat and cook until the meat is no longer pink

My mom used to fry the light green  Italian long  peppers in oil after she stuffed them. She served with or without sauce. The stuffing ingredients is the same as the recipe for meatballs. I choose to bake them and use a spicier pepper and top it with salsa. Either way it's delicious. Ingredients: 1 1/2 lbs of lean ground meat - beef/turkey/pork 2 or 3 cloves of garlic minced 1/3 cup Italian flat leaf parsley chopped finely 1/3 cup of grated cheese -Asiago, Romano or Parmesan- I prefer Asiago 1/4 teaspoon of black pepper and salt 1 cup of bread crumbs -whatever you have on hand plain seasoned or even pankco breadcrumbs are fine 2 eggs 1/2 cup of water 4-6 medium sized Chiles Poblano-or green Italian long peppers ** The Chiles Poblano are spicy and the green Italian peppers are mild Directions: Pre-heat oven at 375 degrees. Mix all your ingredients in a large bowl. Wash the peppers and remove the seeds from them. **Cut the peppers by going around the stem caref

My mother in law serves this dish as an appetizer or as one of her main dishes. I love to eat it with my favorite hot mango relish and yogurt sauce. Ingredients: 2 pounds ground lamb, chop meat turkey or chicken 1 large onion 2-3 cloves of garlic 1/2 cup cilantro 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon turmeric 1/4 teaspoon fresh ginger pinch of salt and pepper 1/2 cup of plain bread crumbs 1 large egg skewers **Note soak them in water before adding the meat so they don't catch fire while grilling Directions: In a food processor pulse garlic, ginger, onion and cilantro to a mushy paste. Add the meat to a bowl with the spices, mushy paste, bread crumbs and the egg and mix well. Divide the meat into egg-sized lumps. Press them firmly around skewers and form into thin sausage like shapes. Cook over a hot greased charcoal grill or under broiler in a greased pan-400 degrees for about 10 minutes or until done, turning over once.

I love making a dish that has all the nutrition from all the basic food groups. This dish is quick, warm and tasty. The kids will love helping you make it as well as eating the little meatballs. Ingredients: 2 lbs of lean ground meat - beef/turkey/chicken 2 or 3 cloves of garlic minced 1/2 cup Italian flat leaf parsley chopped finely 1/2 cup grated cheese -Asiago, Romano or Parmesan 1/4 teaspoon of black pepper and salt 1 cup of bread crumbs -whatever you have on hand plain seasoned or even pankco breadcrumbs are fine 2 eggs 1/2 cup of water 1 bag of frozen spinach, fresh cut up escarole or curly endive (1 lb if you use fresh) 4 quarts low sodium chicken broth-Or use soup base: follow the directions for how much water to add Directions: Mix all the ingredients in a large bowl. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs or use a melon baller. Meanwhile -To make the soup: Bring the broth to a boil in a large pot

Everyone loves my Carrot Cake. It takes me back to when I was working at my Aunt Bea's Restaurant "The Park Bench" in Florida. She had the best food and the best desserts ~ I had to learn to make it for myself :) Ingredients: 3 cups all purpose flour 1/2 cup regular granulated sugar 1/2 cup of brown sugar 1 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 3 cups finely shredded carrots 3/4 cup vegetable oil 3 eggs 1  20 ounce can of crushed pineapple drained 3/4 cup shredded sweetened coconut 3/4 cup chopped walnuts 1 teaspoon vanilla extract 1 teaspoon grated lemon peel Frost with Cream Cheese frosting Directions: Grease and lightly flour 2 -9 1/2 inch round baking pans. Note** You can use 2 or 3 round baking pans~ or 1 rectangular pan ~13 inch  by 9 inch or  3   ~9 by 1&  1/2 inch round pans Mix in a large bowl the flour, sugar, baking powder, baking soda and cinnamon. Add the carrots, pineapple, oil,vanilla extract

I love artichokes. Mom stuffed hers and cooked it on the stove and then broiled them to achieve a golden color. Ingredients: 4-6 artichokes (the smaller ones are tastier but the big work well too) 1 cup of fresh Italian parsley chopped finely 4-6 cloves garlic chopped finely 1/2 grated cheese 1 cup bread crumbs 1/4 cup olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper Directions: Cut the base off (the handle) of each artichoke. Cutting the ends help them sit stable in your pan. Cut the ends off the top leaves and discard any loose leaves. You may peel the base piece (the handle) and cut it into pieces or discard it. Hit each artichoke-gently- upside down on the counter top to open them up for the stuffing mixture. Rinse under cold water Pat dry Get a shallow pan or pot with a cover -Pick one preferably with a lot of surface area.The artichokes should fit snugly and stand up. Add the parsley and garlic to a food processor and chop well Mix the chopped p

Mom took beef to another level of indulgence.I remember her filling, tying and rolling the braciole. Sometimes she would pound the meat to get it to the right thickness. She would sear them in a bed of perfectly sauteed, golden brown onions. It was a love affair for the senses. Ingredients: 5-6 lean flattened pieces of beef- thinnest cuts like Milanese/Milanesa 1 cup of fresh Italian flat leaf parsley chopped finely 4-5 cloves garlic minced finely 1 cup grated cheese-like Parmesan,Romano or Asiago Pinch of pepper Butcher's twine or tooth pics 3 tablespoons of olive oil Directions: On a clean surface open up your meat. Add the chopped garlic, parsley, cheese and pepper to each one-**distribute the filling mostly in the middle. Carefully roll and tie each one or secure with tooth pics. Tie them in the same place with the same amount of ties** this assures how many need to be taken off later when it is ready to be served. Add oil heat on medium and saute the

My mother makes her sauce 2 ways: one with onions and the other with garlic and oregano. She added her meatballs, braciole and sausages to this one. Ingredients: 1 28 oz can o crushed tomatoes - 1 large onion chopped 3 tablespoons olive oil 1 can tomato paste Add salt and pepper to your taste 3-4 large leaves of fresh basil 1/2-1 cup water Directions: In a large pot add your olive oil Saute your onions until golden brown don't burn but get a nice color it will make your sauce sweet Add the tomato paste Break the paste up and let it melt a bit into the oil Add your crushed tomatoes Add 1/2-1 cup of water Salt and pepper to your taste Sit and let the sauce come to a boil then lower to medium heat Add the fresh basil Cover and cook for 1 hour to 1 hour on medium heat Stir it occasionally while it simmers Add to your favorite pasta Our family loves Barilla or the brand called Garofalo pasta. You can serve it with your favorite raviolis or tortell

This quick and easy recipe can be served as a main dish or appetizer. I love to use it when we have barbecues during the summer months. Ingredients: 1 whole chicken cleaned, skinned and cut up small (you can use chicken legs or any other part only if you want) 1 teaspoon ginger pulp **Note- food processor will get it to a pulp cut a piece about an inch 1 teaspoon garlic pulp (about 2 pieces of garlic pulse it through the food processor) 1 teaspoon chili powder 1/4 teaspoon turmeric 1 teaspoon salt 2/3 plain nonfat yogurt 4 teaspoons lemon juice 1 teaspoon fresh chopped coriander 1 teaspoon olive oil or ghee Directions: Add the cut up,cleaned and skinned chicken to a bowl with the ginger pulp,garlic pulp,chili powder,turmeric,salt,yogurt and oil. Pierce the chicken meat so the marinade penetrates it Marinate for at least 2 hours Turn on the grill it should be 400 degrees or better Oil the grill so the chicken won't stick Add the marinated chicken to the gri

It was said that this dish can be compared to the "Ladies of the Evening" and those who dared cross the line couldn't stop going back once they had it. Ingredients: 1 28 oz can of crushed tomatoes 1/4 to 1/2 cup of capers 1/2 to 1 cup of kalamata olives pitted and roughly chopped **Add some of the juice from the kalamata jar to the sauce 1 can of anchovies 2 or 3 cloves of garlic chopped 1/2 to 1 cup of white wine 2 to 3 table spoons of olive oil 1 pinch of oregano 1 pinch of red pepper Add 1/2 cup of water 3 to 4 fresh basil leaves Directions: Saute the garlic until golden brown Add the anchovies to the oil they will melt into the oil Add the capers and olives Add a pinch of oregano,red pepper Add the wine to deglaze the pan Add the 28 oz can of crushed tomatoes and the water Add the basil Cook for about 35-40 min Meanwhile- boil your favorite linguine or spaghetti (1lb-1 1/2 lbs)drain and add a little olive oil to your pasta. Serve indiv

My mom told me that when she was a girl in Italy, it was her job to start cooking after school before everyone came home from working on the farm. This dish was an economical and nourishing dish to feed a family of eleven. She said she could hardly reach the stove. Ingredients: 3 tablespoons of olive oil 1 big onion 2 or 3 cloves of garlic 2 celery stalks chopped 2 medium carrots peeled and chopped 1 large tomato seeded and cubed 1 16 oz bag of small brown lentils 1 8 oz can of tomato sauce 1 and 1/2 to 2 teaspoons of chicken base -depending on how salty you prefer it start with less then add accordingly 1 bag of chopped frozen spinach -10 oz (optional) 1/4 fresh Italian flat-leafed parsley 1/4 cup grated cheese Bacon or pancetta Directions: Add the garlic, celery, carrots, tomato, and onions to a food processor. **Chop the vegetables by hand if desired. In a large pot and add the olive oil on medium heat. **Optional -You could fry some bacon or pancetta in the

My sister in law Bonnie makes the tastiest Beef Curry. She's given me a few family secrets to cooking and making their taste buds happy. Ingredients: 3 to 4 lbs of meat for stew- you can mix the meat and use beef short ribs and stew meat or chuck or leaner cuts.They should be cut into small pieces. Ask your butcher to cut the short ribs in half. 2 or 3 cloves of garlic 1 big onion 1 piece of fresh ginger -about an inch 1 1/2 teaspoons cumin 1 1/2 teaspoons coriander 1 1/2 teaspoons turmeric 1/2 teaspoon paprika 1/2 teaspoon garam masala 1/2 teaspoon chili powder 1 bay leaf 1 or 2 cinnamon sticks 1/2 to 1 cup fat free plain yogurt Directions: In a food processor or blender and add the onion, garlic, ginger and blend until it's a mushy pulp. Add the meat into a big bowl. Add the spices. Add the yogurt and mushy pulp mixture to the bowl of meat. Let the meat marinate

I have tried many chili's and I don't miss the extra calories. It's a great dish for the Superbowl or on a cold winter's night. Ingredients: 2-3 lbs of turkey-or lean chopped meat works too 2 medium onions 2 cloves of garlic 1 green pepper 1 red pepper 1 dry ancho chili pepper -if you can't find it leave it out 3 tablespoons of chili seasoning mix 1 tablespoon of Chili Powder 2 tablespoons of olive oil 2 packages of "Sazon Goya con Culantro Achiote"-in the Spanish Isle of your grocery store 1 15 oz can of pinto or red kidney beans -rinse them before adding to your chili 1 8 oz can of tomato sauce 1 8 oz can of Mexican Salsa To rehydrate the ancho chili pepper I left it in hot water and cut it in half to remove the interior seeds Directions: Add your olive oil to your pot on medium heat. Add your turkey and break it up while you cook it through. Add your chili mix and Goya seasoning packets to the meat and stir it around evenly. Me

This sauce mom made with garlic, oregano, olive oil, tomatoes and fresh basil. It doesn't get any simpler than this unless you use jar sauce but you wouldn't right? lol You can serve this with your favorite pasta, on top of fresh pizza dough, calzones, meatball heroes, chicken/veal cutlets, or mozzarella sticks.  Adding some fresh seafood to the sauce ie shrimp at the end of the cooking process is a good idea for a main dish too. Ingredients: 1 28-32 oz can of crushed tomatoes 3 tablespoons of olive oil 3-4 tablespoons of chopped garlic 3-5 basil leaves 1 pinch of oregano 1/2 -1 cup of water Directions: In a sauce pan add the olive oil on medium heat Add the garlic and saute until golden brown Add the oregano Add the tomatoes Add the basil Add the water Cook for about 45 minutes Meanwhile cook your pasta,drain add some olive oil to the pasta and scoop the sauce over the pasta.Our family loves linguine by the brand Barilla.

I've learned how to make a few Indian dishes from my mother in law. She is a very good cook and a patient teacher. Ingredients: 1 whole chicken cleaned, skinned and cut up into small pieces 1 large onion 1 teaspoon fresh ginger (1 inch in size) you can freeze ginger if you buy more than you need 1 teaspoon garlic 1 1/2 teaspoon coriander 1 1/2 teaspoon of cumin 1 1/2 teaspoon of turmeric 1/2 teaspoon of paprika 2 or 3 tablespoon of olive oil 1 16 oz can chicken broth 1/2 cup plain non fat yogurt 1 or 2 cinnamon sticks 4 or 5 cloves Salt to your taste Directions : In a large pot add your oil heat medium. Meanwhile- add the onion, garlic and ginger to your food processor or blender and blend until it is a mushy paste ****add a little water or lemon juice if it is hard to blend. Add the spices-coriander, cumin, paprika and the turmeric to the oil -let it cook a little stir it this releases it's natural oils and flavor. Add the mushy pulp mixture and

This recipe my mom taught me how to make and my family loves it. It's a nutritious meal whipped together in no time flat. It's perfect meal for unexpected company. Ingredients: Salmon -preferably the ones they sell frozen in cut portions vacuumed sealed 4 to 6 pieces **Note- Fresh salmon works well to cut into individual portions 1 28 oz can of crushed tomatoes- **Note- If you want more sauce add another the 8 oz can of tomato sauce or add fresh tomatoes or add a can of 12 oz tomatoes 3 or 4 cloves garlic chopped 2 or 3 tablespoons of olive oil 2 or 3 tablespoons of capers 1 pinch of oregano 1 pinch crushed red pepper- optional fresh basil 3 or 4 leaves Salt and pepper to you taste. 1/2 to 1 cup of Kalamata olives that are pitted-if you can't find pitted you can pit them yourself -if you want you can chop them a little if not don't worry about it. add a little of the juice from the jar of olives -it has good flavor. Directions: In a shallow pan or

My mom made the most authentic delicious Italian meatballs. She fried them and I remember while I walked home from church on Sunday,the aroma would carry down the block. I couldn't wait to come home and taste it. Ingredients: 2-3 lbs of lean ground meat - beef/turkey/pork you can mix it if you like- or all of one- no worries 2 or 3 cloves of garlic minced 1/2 cup Italian flat leaf parsley chopped finely 1/2 cup of grated cheese -Asiago, Romano or Parmesan- I prefer Asiago 1/4 teaspoon of black pepper and salt 1 cup of bread crumbs -whatever you have on hand plain seasoned or even pankco breadcrumbs are fine 3 eggs 1/2 cup of water **My mom chopped her parsley and garlic by hand-I use the food processor. Directions: Mix all your ingredients in a large bowl. Take a little meat and roll it -you can use a ice cream scooper for perfectly sized meatballs or eyeball it. **You can fry them like my mom but I choose to put them on a baking sheet to bake. I spray the bott

Lamb or Veal Stew My mom taught me this recipe. It's quick, easy and tastes delicious with or without the peas. Ingredients: 2-3 lbs of veal / beef/ lamb cubed 1 onion chopped 2 cloves of garlic chopped 1 teaspoon of rosemary 1/2 cup of white wine 2-4 potatoes quartered 1/2 cup of chicken broth salt and pepper to your taste Optional: 1/2 cup frozen peas Directions: Saute onions and garlic until golden in a pot. Add rosemary add the meat-sear the meat on all sides. Add the white wine and the broth. Let it come to a boil then lower the heat. Simmer on low for 45 min. Add the potatoes-Add the peas if you like too. Cook for additional 20-25 min or until the potatoes are done and the meat is fork tender. If you need more salt or pepper add it. Add fresh chopped Italian parsley or cheese if desired. Serves 4-6

There is a history that is behind this soup: I remember when my grandmother, Nonna Assunta was alive she taught me how to make this soup. She said my mom served it to her then FUTURE father in law and he loved it. Grandpa gave Pop (my father) the approval to marry mom. I think this recipe had something to do with it. Ingredients: 5 or 6 Center cut beef shanks (or 2 lbs of soup meat) 3-4 stalks of celery cut roughly 3-4 carrots cut roughly 1-2 onions chopped 1-2 tomatoes chopped 1to 2 cloves of garlic chopped 2 to 3 peeled and quartered cut potatoes 1 bay leaf 1 can of tomatoes 15 ounces or add fresh 3-4 diced tomatoes   1/4 cup of chicken base 4 quarts of water 1/2 cup chopped fresh Italian parsley 1 bay leaf Directions: In a tall pot fill with water & and let it come to a  boil ~about 3/4 full~leave enough room for the meat~When it comes to a boil,  lower the heat. Add the shanks and or soup meat. Let it come to a boil & lower the heat. Foam will