Quick and easy Asparagus

Quick and Easy Asparagus
https://youtu.be/Y7_7jtvaNh0

Makes a beautiful side dish to your Baccala or lamb!,
Takes about 10 minutes to prepare.

How to Make Fried Baccala, Egg And Dairy Free Fried Boneless Salted Cod
https://youtu.be/bNxVaLEx2wQ

Stuffed Artichokes, Dairy Free Egg Free Option

Stuffed Artichokes, with egg free dairy free option, simmered in tomato sauce
https://youtu.be/auLauJ-LIhw

How to pick an artichoke -  make sure it is tightly closed and avoid purplish in colour.
How to clean an artichoke - begin by pulling off at least two layers of the outer leaves as these would be the toughest to chew. Pull off until you see the lighter green part.
Using your thumbs, begin at centre of artichoke and begin to pry the centre apart. Be gentle as it may break apart if you tug too hard. When fully open at centre, you may or may not see a purple prickly centre. If you do, scrape out with a spoon.
Place artichokes in lemon water to prevent them from turning brown.

Dairy a Free /Egg Free stuffing - for one artichoke -
Half a cup of seasoned breadcrumbs
Add 3 tbsps of vegan Romano imitation cheese
1 tsp of freshly chopped parsley
Pepper to taste. Breadcrumbs and vegan cheese already salted so be careful if adding more salt.
Drizzle in about 2 tbsps of extra virgin olive oil and stir altogether.

Egg and cheese filled artichoke - for one artichoke
1 egg lightly scrambled
Add 3 tbsps of Parm cheese
1 tsp freshly chopped parsley
3 tbsps seasoned dried breadcrumbs
Pepper to taste. Cheese and breadcrumbs already salted so be careful if adding more salt.

Sauce
3/4 cup Passata, jarred crushed tomatoes or you can use any leftover tomato sauce that you have
Season the Passata with salt and pepper to taste, tsp each of oregano and basil, drizzle with one to two tbsps of olive oil.
How to Make Marinara Sauce Recipe
https://youtu.be/KBCZGHFdDK8
Place half of the sauce at bottom of small pot. You will need a small pot, with a lid, that will be able to support you “ standing” artichokes.
Generously stuff your artichokes and place them in pot. If your family has severe egg and cheese allergies, I don’t recommend you putting the vegan artichoke and egg artichoke in same pot.
Add half a cup of water to your pot along with the sauce. Bring to a boil and simmer for at least an hour checking regularly. Add more water if your sauce and water mixture evaporates too much.
It is ready when you can put your fork through it.
Sometimes artichokes can be tough so you may not be able to eat those few outer leaves that you left on the artichoke. You can scrape each leaf with your teeth as you pull them off. Don’t waste any of that delicious sauce.
Both artichokes are delicious but I must say that the egg and cheese one looks like a miniature soufflé stuffed in an artichoke and it is my favourite!!

How to Make Crusty Bread- Dairy Free, Egg Free

Bored and looking for something to do?? Want to learn something new??
Learn how to make crusty bread. This recipe is egg free and dairy free for those of you who have allergies.
Hopefully you have flour and yeast in the house.

How to Make a Crusty Loaf of Bread
https://youtu.be/HmmORP1tmBI

I use one package of traditional yeast for this recipe. If using bulk yeast, you will need 2 1/4 tsps of yeast. If all you have is instant yeast, then you can place yeast directly into the flour then add the warm water. I just find that using traditional yeast gives me a better texture.
Normally I make sourdough bread. I have my own starter yeast that I made from scratch about two years ago and I tend to it on a weekly basis as it sits in my fridge.
This yeast serves me well when I don’t want to go out shopping. The only issue with making this starter yeast is that it takes about 7 days to make. Not exactly quick nor is it easy.

So let’s go with the store bought yeast.

Place one package of traditional yeast into one cup of warm water. Add one teaspoon of sugar. Cover and leave it until it gets foamy, approximately 15 minutes.

Pour into large bowl and add 1 1/2 cups of warm water. Stir. I usually use filtered water. It makes the bread rise better.
Measure out 6 cups of unbleached flour.
Gradually stir 5 cups of flour and two teaspoons of salt into the yeast and water mixture until flour comes together. Reserve the one cup as you will need it as you go along.
Turn out onto floured surface and begin to knead adding more flour as needed so it’s no longer sticky, using the reserved flour. You should have about half a cup of flour left by the time the dough is ready.
Refer to video for kneading and shaping of dough.
Dough will need 1 1/2 to 2 hours to rise and double in size. I place my dough in a warm oven. I use the oven light to keep oven warm.
Once dough has risen, split in half and shape into 2 balls. Let rest in warm oven for 20 minutes.
Time to shape the dough. Refer to video.
Let rise in oven for roughly an hour.
Preheat oven to 400. I have a stone tray that I place in the oven to preheat. If you don’t have one you can use a regular tray.
I place some water in an aluminum tray and place it in the oven. This gives the bread a nice crust.
This bread is surprisingly delicious and fluffy and so delicious.

How to Cook Italian Sausages

 How to Cook Italian Sausages in a White Wine Reduction
https://youtu.be/fg5dRMVs--Q

How to Cook Rapini
https://youtu.be/aLEtPUCXkVM

If you have had the opportunity to try making your own sausages, then this method of cooking them will make them absolutely delicious and juicy!

You can find my sausage making video here:

How to Make Italian Sausage (Hot or Mild)
https://youtu.be/BtVgCWP-CWw

But you don’t need to make your own sausages........you can buy them. This recipe can be used to cook most sausages, and the wine reduction is sooooooo good.

You will need about half a cup of white wine and sausages. That’s it.

Follow my YouTube video for instructions. Quick and easy!

Anchovy and Toasted Breadcrumbs on Spaghettini - Dairy Free, Egg Free options

Anchovy and Toasted Breadcrumbs on Spaghettini
https://youtu.be/9TUSZQuILVQ

A perfect companion for Fried Baccala.

Fried Baccala, Egg And Dairy Free Fried Boneless Salted Cod
https://youtu.be/bNxVaLEx2wQ

Our Italian parents, grandparents and many more generations before that .....enjoyed this dish. From Calabria to Abruzzi Regions.
All they needed was bread, pasta, anchovies from the sea and olive oil from their olive groves.
This dish is normally made on Good Friday and Christmas Eve where we don’t eat meat.
Unfortunately there is no quick and easy version to this recipe. But there is dairy free and egg free!
You can make the breadcrumbs early in day and it can sit on the stove until you are ready for it.
You will need a fresh loaf of bread. It can be Italian or French. Any crusty bread. I am using a Calabrese loaf.
If using a large round loaf of Calabrese bread, cut two large slices of bread close to the middle of the loaf where the slices are larger, two inches thick. This will be enough crumbs for 4 to 5 servings of spaghetti. You will need to adjust accordingly if using a smaller sized loaf.
Cut bread into cubes and pulse in blender until you get coarse crumbs.
Prepare a large frying pan and add one tin of anchovies with its oil. You can add more if you like. The anchovies will break down as they cook on low to medium heat.  Throw in the garlic and stir. Add olive oil to the pan and some of the breadcrumbs. Toast gradually. Stir constantly as the breadcrumbs toast lightly. Be careful not to burn them. Add more oil and more breadcrumbs and repeat until all the crumbs are a golden colour.
Add 1.5 Tbsps chopped sundried tomatoes, 2 to 3 Tbsps chopped green onions,2 medium garlic cloves sliced and cook altogether. Season with pepper and hot chili peppers to taste. The last item added are the green olives as they don’t need to cook. Stir them in. Set aside.
To make the garlic infused olive oil you will need about a quarter cup of olive oil in a small pot. On low heat, warm the oil along with one large garlic clove, sliced. What we want here is garlic infused olive oil. Be careful not to burn garlic!
You can remove the garlic if you prefer, once the oil is infused.
Boil the spaghettini or spaghetti, whichever you prefer. Be careful when salting water as the anchovy crumbs will be salty. Pasta needs to be cooked well and totally drained. We don’t want pasta water in this dish.
Top pasta with 2 Tsps of Romano cheese or Parmigiano cheese....or no cheese at all for dairy free.
Take the garlic infused olive oil and drizzle over pasta and cheese. Then top with most of the breadcrumbs and toss well. You will want to save some breadcrumbs and allow guests to add extra!

You will want to eat this immediately. Do not let it sit or it tends to dry out.

How to Cook Rapini

How to cook Rapini / Broccoli Raab

How to Cook Rapini
https://youtu.be/aLEtPUCXkVM



Eating more Greens!

Many people avoid this very healthy green because they find it too bitter. However, this method of cooking will remove some of the bitterness and your whole family will love it.
First, begin by buying a bunch of rapini that does not have yellow flowers and the leaves are green and fresh looking.
I soak them then wash them thoroughly, removing and discarding any damaged or browning leaves.
I then trim each bunch by cutting off the bottom of the stem and then splitting the stem in half for even cooking.
Bring a pot of water to a boil and throw in the rapini. When the water returns to a boil, cook for 3 minutes. This precooking removes some, if not most, of the bitterness. I like some bitterness so I taste the rapini before I drain them.
I finish cooking the rapini by draining them and returning the rapini back to the pot with some leftover rapini water. To the rapini I add one teaspoon salt, pepper to taste, 3 to 4 extra virgin olive oil, or more, and  2 Bay Leaves.
I continue to simmer slowly for another 5 minutes or so until they are tender.
If you are not sure about rapini or tasted in the past but did not like it due to its bitterness, try this recipe.......you will love

Fried Baccala made with dried Salted Codfish - Dairy Free, Egg Free

Fried Baccala

Fried Baccala, Egg And Dairy Free Fried Dried Salted Cod
https://youtu.be/bNxVaLEx2wQ

Fried Baccala - Egg Free, Dairy Free
Fried Cod Fish Using Dried Salted Cod Fish

Baccala is the main attraction at an Italian dinner table on a Good Friday where we abstain from eating meat. It is also eaten on Christmas Eve where we focus on fish as the main star.
However, Baccala needs preplanning as the fish is purchased dried and salted and will need a few days to rehydrate.
Purchase your cod at least 4 days before you want to cook it.
Begin by cutting it into pieces that are all relatively the same size and thickness.This will ensure that they will rehydrate evenly.

Day 1 - Once cut, place your salted, dried fish in fresh water. Cover and refrigerate and soak overnight.
Day 2 -Same time next day, change the water, refill container with fresh water, and back in fridge it goes. You may need to set a reminder as changing the water is an important process that eliminates the salt from the fish.
Day 3 - change water, refill with fresh water and refrigerate overnight.
Day 4- Fish should be ready to fry. Do a taste test. If your fish is still too salty, leave in water little longer.

The fish is now rehydrated.
Before we fry it, it needs to be dredged in flour that is seasoned with pepper, garlic powder and dried parsley. Only salt it if needed.
Fish goes from flour straight into frying pan that is coated with any type of vegetable oil. I usually use canola oil. Fry on medium heat. Fish needs awhile to cook through and through so it needs to be monitored constantly. Do not walk away. You will need to add oil as needed.
The goal is to get a crispy exterior. 4 to 5 minutes on each side, depending on its thickness, should give it that beautiful golden colour and crispy exterior.

Go to Gina ‘s Bella Cucina YouTube Channel for more delicious Italian recipes.
If you have any questions, please leave  in the comment section.

Make your own pizza sauce, quick and easy, in under one minute

Pizza Sauce

Make your own pizza sauce, quick and easy, in under one minute and make quick and easy pizza with  your children.


Make your own Pizza Sauce, quick and easy, in under one minute
https://youtu.be/O4tfxeoQ0MQ

Easy Pizza Making with your Children, dairy free and egg free option
https://youtu.be/Szd1H2TPRoU

This pizza sauce does not require cooking and you will never want to buy canned sauce again.

You will need 3/4 of a cup of jarred Passata, which is uncooked crushed tomatoes. You can also use canned crushed tomatoes or canned plum tomatoes that you can chop up.
To the tomatoes you will add:
1 tsp salt
1/2 tsp pepper
1 tsp each of dried Oregano and Basil and Rosemary if you like
1/2 tsp garlic powder
Drizzle of Extra Virgin Olive Oil.
That’s it!!

Stir, and you have a delicious pizza sauce that’ll be enough for two medium pizzas.

While waiting for pizza to cook, go to “Getting Along with Lola Bird” YouTube channel link.
Children’s book read aloud written and Illustrated by Canadian author, Rita Di Gianvittorio
https://youtu.be/V-34Kc277H8
Book can be purchased on line at Amazon or Chapters.

Easy Pasta Making with the Children, Egg Free, Dairy Free

Easy Pasta Making with your Children, Egg Free, Dairy Free

https://youtu.be/WPeXZDWdPyQ

Making Bow Tie Pasta with the Children, Egg Free , Dairy Free
https://youtu.be/SBStyht_hqU

Easy pasta making with the children,  Egg Free, Dairy Free
You will not need any equipment such as a pasta machine for this recipe. It is all made by hand.

Well we survived week one of March Break....... barely, and we have a few more weeks of the kids saying “I’m Bored”.
Let’s get them involved in the cooking process! Children will love helping and they will enjoy the hands on component of cooking. There’s no better way to give your kids the tools to feed themselves in a fun and healthy way, than to involve them.
This recipe is very simple as are the ingredients- flour and water. I usually make my pasta with semolina flour, however, most people don’t have semolina flour in their cupboards so I will keep it simple and use unbleached flour.

You will need 2 cups regular unbleached flour
3/4 cup warm water
1 tsp salt

Make a pile of flour on your counter.  Granite works great as does a wooden board.
Add your salt and using your fingers gradually stir the water in. Keep stirring it all together until a ball of dough forms. Then you knead for at least 5 minutes until your dough is smooth.
Let the dough rest under plastic wrap for 10 minutes. This waiting will be the most difficult time for the kids. This would be a good opportunity for the kids to scrape off the flour from the work surface and the adults can get a pot of water boiling.
Cut of a small portion of the dough and roll  into 1 centimetre or half an inch long ropes.
Cut the rope into 5 cm pieces or close to 2 inches. You will need to use 3 fingers to roll into the dough to make indentations.
Refer to my YouTube video to see exactly how it’s made.
Boil the pasta in salted water until they float and then another few minutes. Taste the pasta for doneness.
A quick and easy dairy free and egg free sauce for the pasta can be made with vegan butter or margarine and dried sage. If you don’t have sage, vegan butter alone is delicious. If you like garlic, throw some in while melting the butter. Just melt in a pot, stir and combine with pasta. Top with vegan Romano cheese.
Of course you can use any tomato sauce for this pasta and if you don’t mind cheese, top it with Parmesan or Romano cheese. Your children will be so proud of their efforts and so will you!

Marinara Sauce Recipe
https://youtu.be/KBCZGHFdDK8
How to Make Easy Potato Gnocchi (Vegan)
https://youtu.be/2JP7HtJFbLY

Italian Potato Salad, Egg Free, Dairy Free

Italian Potato Salad, Egg Free, Dairy Free, Vegan - No mayonnaise 

Italian Potato Salad, Egg Free, Dairy Free
https://youtu.be/T51hAMg2hPI


This is a family favourite! You can eat it warm or make ahead and store it in the refrigerator.

I would normally make this using fresh herbs from my garden but I am tired of winter and want to bring some green into my kitchen. I do grow basil and parsley indoors so I have fresh herbs all winter long. I can also purchase fresh herbs from my grocery store. If you don’t have fresh herbs, you can certainly used all dried herbs which you can find all year round.

Ingredients:

5 Medium potatoes - peeled and chopped then boiled in salted water, about 1 tsp of salt.
3 tbsps of extra virgin olive oil
3 tbsps red wine vinegar
2 tbsps each of your freshly chopped herbs: basil, parsley, oregano, rosemary, and sliced green onion
If using dried herbs, then add 1 tsp of each.
Salt and pepper to taste
You can use any kind of potato and you have the option of keeping the skin on if you like. I tend to keep the skin on when using red potatoes. It looks very nice!
Keep track of the potatoes when boiling. Potato needs to be well cooked but not overcooked as it will fall apart. I begin checking after 10 minutes of boiling. It usually takes 15 minutes to cook if your potato chunks are larger in size.
Drain and rinse with cold water. This will stop the cooking process. The potatoes don’t have to be cold.
Now at this point, you can add all of the ingredients, stir and eat it warm! Delicious.
Or, you can let it cool and refrigerate and save for later use. If you allow it to sit, the potatoes have time to soak in all of the flavours!

Chicken Broth - Brodo Di Nonna

Chicken Broth - Brodo Di Nonna

Chicken Broth - Brodo Di Nonna- click on link below for YouTube video
https://youtu.be/agH3VD-XLQI

Feeling chilly?? Under the weather?? Learn how to make your own comforting chicken broth  that Nonna says makes everything better. You totally control the salt. Throw in any vegetables that you like....zucchini, tomatoes, squash, string beans, legumes, pasta, etc., and you have a very satisfying and nutritious meal in one pot! If your preference is vegan, click on the link below to learn how to make a vegetable broth.

How to Make Homemade Vegetable Broth
https://youtu.be/AJz-wu40v1E

Ingredients: 

A package of chicken backs. If you can’t find chicken backs in your grocery store you can use chicken parts such as legs, thighs, you can chop up a whole chicken or stewing hen.Nonna also uses turkey parts such as wings or thighs as well. I save the cooked meat for other meals.

3 chicken backs 

1 celery stalk,chopped

1 large carrot, peeled and chopped

2 small onions or one large, with skin on and chopped

I also sometimes add 2 quartered ripe tomatoes

1 to 2 Bay leaves

8 to 10 peppercorns.

One tsp salt to to taste

3 litres of fresh cold water or 12 cups

Bring your water and chicken backs to a boil. Skim off the white brownish foam which I call “scum”.Add all of your vegetables, salt and pepper and let simmer for about 3 hours. 

Strain all and I like to save the carrots and return them to the broth nicely sliced.

Now you have a blank slate or plain broth. You can drink it as is or you can get creative and throw in those beautiful vegetables that you harvested from your vegetable garden! I added carrots and celery that I saved from my strained vegetables. I also threw in spaghettini pasta broken in half and the boiled chicken meat from the chicken strained chicken backs. Top with any cheese you like and parsley.

Minestrone Soup, one Pot, Vegan, Gluten Free Pasta

Minestrone Soup - One Pot, Dairy Free, Vegan and Gluten Free!

Minestrone Soup, One Pot, Vegan and Gluten Free
https://youtu.be/NoNUMcdpeC8

This is a hearty meal made in one pot with cooking time of half an hour.
Perfect for a cold winter day and can be made with whatever vegetables you have in your fridge or freezer.
If you had the opportunity to make the vegetable broth from my last YouTube episode, this would be the perfect recipe to use it in.
Homemade Vegetable Broth
https://youtu.be/AJz-wu40v1E

You will need:
1 1/2 to 2 litres or 6-7 cups of vegetable broth (you can use chicken broth if you prefer)
If you didn’t make broth then you can buy stock in a box or use vegetable or chicken bouillon cubes - I would use two cubes.
1/2 cup of passata - jarred crushed tomatoes.you can also canned tomatoes or fresh ripe tomatoes
1 carrot -peeled and cubed
1 celery stalk - cubed
About a handful of celery leaves, chopped
1 small potato - peeled and cubed
1/2 onion- thinly sliced or chopped
1 cup white kidney beans, drained and rinsed- you can use chick peas or Romano beans or whatever you prefer
1 cup fusilli pasta- you can use any pasta- I used organic super grain pasta with chia, quinoa, amaranth and sorghum. Gluten free, vegan, rice free and corn free. Very high in fibre and iron.
1/2 medium sized zucchini - sliced or cubed - you can use any type of squash
Salt and pepper to taste
Extra virgin olive oil for drizzling and garnish with chopped parsley, Romano or Parm cheese or vegan cheese

Bring your broth and passata to a boil. Salt and pepper to taste. Add all your vegetable and pasta. Stir and drizzle with olive oil. Simmer until all is fork tender. 20 minutes.
Add any type of legume. I used kidney beans , warm and stir. 5 minutes.Taste for seasoning. DONE!
Ladle into a bowl. Add about two tablespoons of kidney beans to centre of soup and top with fresh chopped parsley. Sprinkle with grated, vegan Romano imitation cheese and drizzle with extra virgin olive oil.

Mmmmmmmmmmmmh. It will warm you up. Quick and easy easy, You can swap vegetables. I’ve often included spinach, Swiss chard, or escarole. Use whatever canned beans you have, including chicken peas.  You can also throw in frozen beans, peas or spinach. Stay Warm!!

Vegetable Broth, Vegan

Vegetable Broth
https://youtu.be/AJz-wu40v1E


Make your own vegetable broth in a little over an hour using fresh ingredients, no meat and can be used as a soup base or added to many other recipes.

Begin by adding 2.5 litres or 10 cups of water to a large pot.
To the water add:
2 large carrots, peeled and chopped
2 large celery stalks, chopped
One large onion, chopped ( add the onion skin too as it will give your broth that beautiful golden colour)
One leek, chopped. I cut the leek in half, separate it and wash very carefully as leeks tend to have sand in them
2 dried Bay leaves, whole
8 to 10 whole peppercorns ( just use regular pepper if you don’t have whole ones)
1 1/2 tsp salt... or to taste

Bring all to a boil and simmer. The water will begin to evaporate and the flavours will intensify. Taste after an hour and add salt as needed.  The longer it boils, the more flavour it will have.
After an hour and a bit, strain the broth. You can save the carrots and use them in a soup or make carrot puree for your little ones.
This recipe should make approximately 6 1/2 cups of delicious vegetable broth that you can use for minestrone soups, risotto, rice balls just to name a few.
Healthy, beautiful  colour and delicious!!