Good Dinner Mrs. Mellen

Traditional Pasta Fagioli is made with a pork product such as pancetta, ham or pigs feet(old time Italian) but growing up my mother always made meatless Pasta Fagioli on Fridays. I have fond memories of eating Pasta Fagioli on crisp fall nights before rushing off to a Friday night football game. Over the years I have added my own touches to my mother's Pasta Fagioli to make it an easy totally vegetarian meal. Pasta Fagioli 1 cup chopped shallots 3 cloves garlic, crushed 2 tablespoon olive oil 3/4 cup dry white wine 2 (16 oz) cans vegetarian baked beans, Bushes 1 can (8 oz) no salt Tomato Sauce Hunts 1 can (15.5 oz) Garbanzo beans, rinsed and drained, Goya 1 can (14 oz) vegetable broth 1/4 teaspoon crushed red pepper 1 cup dried ditali pasta 1/4 cup snipped fresh basil or 1 tablespoon dried basil 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano 1. In large pot cook shallots, garlic and olive over medium heat for about 5 minutes, stirring occasio

I have made this apple pie for over 30 years with some changes along the way. A disclaimer this pie is very rich but sometimes you just have to let go and indulge.  You can't each low fat cottage cheese and fruit every day. I just tell myself an extra hot yoga class and this piece of pie has my name on it. French Custard Apple Pie Crust 1 3/4 cup flour 1/4 cup sugar 1 teaspoon cinnamon 1/3 lb of butter 2/3 teaspoon salt 6-7 tablespoon apple cider or water Filling 6 large Granny Smith or Macintosh apples pared and diced (you can use a combination or just one kind of apple. I like the Granny Smith because they are tart and this is a sweet pie) 1 2/3 cup sour cream 1 egg(2 if small) 1 cup sugar 1/2 teaspoon salt 2 teaspoon vanilla or 1 tablespoon Brandy 1/3 cup flour Topping 1/3 cup brown sugar 1/3 cup sugar 1/2 cup flour 1 tablespoon cinnamon 1 cup chopped walnuts 1/2 cup dried crandberries 1 stick butter Crust : Combine all the ingredients expce

Now that the leaves are changing and the air is crisp my thoughts and taste turn to wonderful, warming soup. After working outside, getting my garden ready for a long winter nap, I just love to come inside and warm up with this Tortellini and Escarole soup. It's delicious and easy to make. And naturally good. Tortellini and Escarole Soup 3 Tablespoon olive oil 3 clovers garlic crushed 2 shallots, chopped 1 head of escarole, thoroughly washed and cut into bit size pieces 1 box organic low salt chicken broth 1 package cheese tortellini(9 oz) fresh or frozen Parmesan cheese (optional) Cook garlic and shallots in olive oil on low for 5 just until shallots  are translucent. Don't brown garlic (it taste bitter if you do). Add escarole, stir, coating escarole with olive and cook for another 5 minutes just until the escarole is wilted. Add chicken broth, tortellini, salt and pepper to taste. Bring to boil, then simmer for 20 minutes. Sprinkle Parmesan cheese over individua

I am a sucker for cookbooks and cooking magazines. I know why these magazines are just staring right up at me why I am waiting to pay for my order at the grocery story. I just can't resist the promise of wonderful new recipes, culinary delights just a few pages away. Racing home I can't wait to open the magazine to gaze on totally new and delicious delights.  Anticipation is high as I start to read through the magazine or cookbook and then more times than not, disappointment, same old retooled recipe or worst, like most long time cooks I can eye ball a looser recipe.  Well two weeks ago I brought home Better Homes and Garden Ultimate Italian Special Publication, yes, yes, yes, I was so excited to find wonderful delicious dishes, I could tell just by looking. Most of the  recipes are easy and quick to make with simple and ready available ingredients. I've made two of the pasta dishes this week and we really enjoyed both. And I'm not just talking good pasta recipes, but 

Now that the weather is changing and for the past three days the weather has been rainy and damp my thoughts turn to nice hot soup. I like to make this easy recipe for a tasty Mushroom and Rice Soup. And the soup is very filling and healthy. Mushroom and Rice Soup 2 shallot, chopped 2 cloves garlic. crushed 2 Tbs olive oil 8 oz of sliced mushrooms, either white or baby portobello, you choose your favorite 1 cup Trader Joe's Brown Rice Medley 2 32 oz boxes Organic low sodium chicken broth Saute shallots and garlic in olive oil for about 5 minutes. Add slice mushrooms, continue sauteing for an additional 10 minutes. Add chicken broth, bring to a boil. Add rice and lower heat, cover simmering for about 45 minutes. Salt and pepper to taste. If you want you can add cooked chicken to make a hearty soup or leave it vegetarian. That's it done. I freeze this soup and have wonderful homemade soup always ready for those days when you just need a nice hot bowel of soup.(Really