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!!

Pasta e Ceci, Vegan, One Pot

Pasta e Ceci , Dairy Free, Egg Free, Vegan

Pasta e Ceci Quick and Easy in One Pan
https://youtu.be/ld8XGGGMh_0




Nothing is quicker than this dish! Cooking time is 20 minutes and cleaning up is a breeze!
I start with half a cup of leftover Marinara sauce and add 2 -3/4 cups water. If you don’t have any leftover sauce, you can simply use a half cup of jarred Passata or canned crushed tomatoes. The Marinara sauce is seasoned so all I need to add is a little extra pepper to taste. If not using seasoned tomato sauce, simply season with salt, pepper, chopped onion to taste, oregano and basil.
Bring all to a simmer, then add half a vegetable bouillon cube for extra flavour.
Then add one cup of eggless pasta noodles. I used elbow pasta as all the kiddies, young and old, love it.
Simmer until pasta is fully soft and cooked. If you find that it is getting too dry, just add more water.
You can either eat this dish dry-or  liquidy. Depends upon how you like it.
It will continue to soak up the liquid as it sits.
Top it all off with Vegan Romano imitation cheese and fresh chopped parsley.
Healthy, delicious, quick, dairy and egg free, vegan..........simply beautiful!!


Marinara Sauce Recipe
https://youtu.be/KBCZGHFdDK8

Vegan Eggplant Lasagna - Without the Parm Cheese

Vegan Eggplant Parmigiana 

Vegan Eggplant Parmigiana- Without the Parm cheese.
https://youtu.be/fnNY3snkMvA
Yes, now you too can enjoy this classic dish without using dairy, egg or meat!

Vegan cheese is readily available at almost all grocery stores these days that you can easily replace dairy products. I decided to use vegan Romano and Vegan Mozarella cheese for this recipe.
What the video doesn’t show you is that half of the eggplant lasagna has  real parm and real mozzarella 😉 This way everyone can enjoy. This would be how I usually cook. I always have to have a dairy free and egg free option for family members with food allergies.
I begin by choosing a firm, medium sized eggplant. I slice it into quarter inch thick slices. They are placed on a cookie sheet and lightly salted.  This will help remove some of the bitterness and moisture. I leave them for about 10 minutes then I blot away the moisture with a paper towel.
I dip each slice into a vegan mayonnaise and water mixture then they go into the Italian Seasoned Breadcrumbs which I added some garlic powder to. If you don’t have vegan mayonnaise, just use water. You can dip into an egg mixture for the regular version. You can find a dairy free Italian Seasoned Breadcrumbs on my YouTube channel, Gina’s Bella Cucina or on my blog. I will include link for breadcrumbs and my Marinara Sauce below. Away into a 400 F oven they go for about 20 minutes or until fork tender and slightly golden.
Then we begin layering. Begin by spreading some Marinara tomato sauce on the bottom of baking dish. Lay a couple of slices of breaded eggplant on top of sauce. Top with sauce and Vegan Romano cheese. This is where I sneak in parmigiana cheese on my half. Begin the layering process again and repeat until done. Top with Vegan Romano and Mozarella cheeses.
Bake in 375 F oven for about 30 to 40 minutes. Everything is already cooked so basically all we are doing is warming up and melting all the cheeses.
You can do this ahead of time and refrigerate then pop into oven when ready to bake. If going into the oven from the refrigerator it will need more time in-the oven.
If you love eggplant you will love this recipe. It is very healthy as nothing is fried.

Marinara Sauce Recipe
https://youtu.be/KBCZGHFdDK8

How to Make Your Own Italian Seasoned Breadcrumbs - Dairy Free
https://youtu.be/-dy9bSWDyf4

Spaghetti and Meatballs - Dairy Free and Egg Free option

Spaghetti and Meatballs - (With Dairy Free, Egg Free Option)

https://youtu.be/cntHMYhhgqM

Spaghetti and Meatballs...... say this out loud and everyone will come running to the table,, except for those people with dairy and egg allergies who will wish that they can eat something this delicious.

The dairy free option recipe is delicious and everyone can eat it. You don’t miss the fillers such as breadcrumbs, eggs, milk and cheese.
I use simple ingredients but this dish has lots of flavour.
I like to use the triple mix of meats: pork, veal and beef, (lean). Seven hundred grams or half a pound of meat will make about 18 medium meatballs......enough for your spaghetti dinner and leftover to put into buns the next day as a meatball sub.
To the meat I add about 3/4 of a teaspoon of salt and 1/2 tsp pepper. You can, of course adjust to your taste. I add about a tsp each of basil and oregano, half an onion, minced and a medium garlic clove, minced. I love fresh parsley in my meatballs, about 3 tbsp finely chopped, but you can use dried parsley flakes, 2 tsps.
Then you have to get your hands dirty. Best tools for mixing the meat and making meatballs are your hands. Don’t over-mix the meat mixture as it will become mucky.
Form your meatballs and brown them in olive oil. My meat was lean so I didn’t have to drain off any fat. To that you add half an onion chopped and one large garlic clove minced and cook until translucent.
I then added a jar of my homemade crushed tomatoes but you can use a can of store bought crushed or plum tomatoes. Cooking meatballs in tomato sauce will not only make your sauce delicious but it will ensure your meatballs have tons of flavour. Once again, add salt, pepper, oregano and basil to your sauce and let simmer until sauce thickens, about 40 minutes.
Meanwhile boil your spaghetti. I used spaghettini as we prefer it. Once your sauce is done, remove the meatballs and set aside. Drop your spaghetti into sauce along with some pasta water and stir altogether and top with your meatballs. For those of you who can have dairy,  you can top with meatballs with Parmesan or Romano  cheese.
Go to Gina’s Bella Cucina YouTube link for visual .....up at top of page.

Italian Seasoned Breadcrumbs - Dairy Free

Italian Seasoned Breadcrumbs - DairyFree

Now you can bread anything ..... breaded fish sticks, veal scallopini, chicken and pork cutlets, rice balls etc. You don’t have to worry about finding dairy (ie:Romano or Parmesan cheese, milk)in your breadcrumbs.
Ensure you read the ingredients on the bread that you buy to make sure there is no dairy. I usually use an Italian loaf, French loaf or white sliced bread. All you need to do is let the bread sit on the counter for a couple of days until it gets hard. Don’t put it in a plastic bag. Paper bag is fine.
You don’t need a food processor or blender to crumble the bread. You can use a cheese grater.
I add basic ingredients to the breadcrumbs: salt and pepper, dried parsley flakes, dried oregano and basil.
You can add any other spices to this basic recipe to make it your own. I will usually add garlic powder, onion powder, Rosemary and Thyme.....depending on what I am breading.
The breadcrumbs will keep well in a glass jar or plastic container. You can even put into the freezer and use as needed.
One load of bread will usually make a jar and a half of breadcrumbs.

How to Make Your Own Italian Seasoned Breadcrumbs - Dairy Free
https://youtu.be/-dy9bSWDyf4

Arancini - Best Rice Balls EVER! - Dairy Free, Egg Free, Vegan Options

Arancini - Best Rice Balls Ever - Vegan option included

Arancini- The Best Rice Balls EVER!
https://youtu.be/nGmQlP1mI_c

Marinara Sauce Recipe
https://youtu.be/KBCZGHFdDK8

If you like them crunchy on the outside and creamy on inside, this is the recipe for you!
My family absolutely loves these Arancini especially the vegan ones. It’s not often that people with dairy and egg allergies get to eat food that taste like it is loaded with dairy and eggs.....but they’re not!
The secret is getting delicious flavours into your rice and making the texture creamy.
Most recipes ask you to use leftover risotto. I don’t know about you but when I make risotto, it usually disappears. So for this recipe, I will start from scratch. The rice is easier-to form into balls when refrigerated overnight so I recommend making the rice a day or two before you need it.

I don’t cook the rice “risotto style” cooking. As you may know, making risotto requires you to stand for at least half an hour constantly adding liquid and stirring. Because I am making rice balls, I make the cooking of rice a little quicker. Throw everything in a pot and let simmer stirring often.

I use vegetable broth from a carton which works well for the vegan recipe. If you don’t mind chicken, then by all means use chicken broth. The meat that I include in the regular rice balls is fried ground pork seasoned with salt and pepper.  You can use any kind of meat you like...beef, veal, pork or a combination of all three. I also stuff the middle of the rice ball with cubed mozzarella cheese. For the vegan ones I buy vegan cheese which you can find in most supermarkets. You can use the shredded mozzarella or for my recipe I used the vegan provolone slices cut into squares.
For the rice you will need one cup Arborio  or Italian rice. This makes 8 large balls.
 Add 3 cups vegetable broth. I used the full salt. You can use the no salt or 33% less salt and adjust if necessary. Then I added half a cup of passata which is the crushed tomatoes you find in jars. You can also use canned crushed tomatoes or whip up a few very ripe tomatoes in a food processor.
I added a bit of salt and pepper to taste and I let it simmer. I monitor the rice often. As the water begins to evaporate, it may begin to stick to bottom of pot. So keep an eye on it. Taste towards the end of the cooking period, which usually takes 20 to 25 minutes. Taste the rice. If not super soft then add a bit more broth or water. Rice can also be cooked in water but it won’t be as tasty.
For the coating I season my own bread crumbs with salt, pepper, dried parsley flakes, oregano and basil. Be aware that store bought breadcrumbs may have dairy in them. Read the labels!
I moisten vegan balls in a vegan mayonnaise and water mixture.  You can use just water if you don’t have vegan mayonnaise. I dip the regular Arancini in lightly stirred eggs.
I put about half an inch of canola oil in a frying pan and cook a few balls at a time turning often, until golden brown. Move them to a cooling rack so they remain crunchy.
Eat with or without a marinara tomato sauce. Delicious either way.
You can find a quick and easy Marinara sauce at Gina’s Bella Cucina YouTube channel.
Find attached the YouTube link for both the Arancini  and Marinara Sauce!