Tag Archives: Amp

Vegetable Frittata

Into tapas? Try this quick and easy vegetable frittata.  Perfect for a quick lunch, a late night dinner , or as part of a tapas party. It’s a terrific way to eat veggies! . Substitute eggs for egg whites for a low cholesterol version.

Ingredients: (for one 8-inch frittata)

2 cups cooked vegetables, such as broccoli, asparagus or green beans
4 eggs, beaten
1/2 onion, minced
2 Tbls olive oil
grated Pecorino Romano to taste

For best results, use a non-stick 8-inch pan. Sauté the onion in the oil till golden brown. Add the vegetables, salt & pepper to taste. Pour the eggs, let cook till barely set. Gently, slide the frittata on to another dish, then place back into pan to cook the other side, for about 3 minutes. Slide onto serving dish sprinkle with freshly grated pecorino Romano and enjoy!

Zucchini Fingers

Thinking of unique appetizer that is on the healthy-side? Try using zucchini!

If you are calorie conscious, bake the zucchini in a 375 degree oven for 20 mins.

This dish is so versatile  that it can be an appetizer or a side dish;

either way, boring zucchini never tasted this good!


2 medium zucchini
2 tbsp olive oil
salt & pepper to taste
freshly grated Pecorino Romano
2 tbsp fresh tomato sauce

Wash the zucchini thoroughly and pat dry. Heat the oil in a heavy pan and cook the zucchini till golden brown. You will need to do this with a very hot pan or broil them in a hot oven so the zucchini don’t become a mush. Drain excess oil over paper towels. Salt and pepper to taste. Arrange on a serving dish, sprinkle with grated pecorino romano and a small dish of fresh tomato sauce for dipping. Enjoy with Fernet Branca and friends.

Oven Roasted Sweet Potatoes

Are planning a sophisticated menu for the holidays? then ditch the candied yams and try these wonderful and nutritious oven roasted sweet potatoes


Ingredients: for 6 servings

6 medium sweet potatoes, peeled and quartered
2 medium onions, quartered
3 Tbls olive oil
1 tsp rosemary
salt & pepper to taste

Preheat oven to 375 degrees. Place potatoes with onions in a large bowl, add the salt pepper and rosemary. Mix well, stir in the olive oil, let rest for 10 to 15 minutes. Place on a large baking sheet and bake for 50 minutes to an hour or till sweet potatoes can be pierced with a fork. If you are in a hurry, slice the sweet potatoes into inch size cubes, they will cook in 30 minutes!

Pan Gravy

Roasted meats are not the same without a good Gravy. Over the years of trying ( and feeding the family) we noticed that the tastiest gravy  came by incorporating the drippings of the cooked meat . It accentuates the favor of the meat and ties in perfectly with the typical trimmings: mashed potatoes, roasted vegetables, and the bird!  

Gravy is very easy to make and takes very little time, and, it has NO LUMPS! The trick to smooth gravy is to dissolve the cornstarch with a little liquid before adding to the hot gravy,. If one of guests has seafood allergies, omit the Worcestershire Sauce since  it contains anchovies. Use an extra shot of sherry instead.


Ingredients: for 4 cups

drippings from a roasted turkey or other meat
plus enough broth or water to make 4 cups of liquid
1/2 tsp dried thyme
1 tsp paprika
2 Tbsp cornstarch
2Tbsp Worcestershire sauce ( Omit for fish and shellfish free, use 2 TBSP) extra sherry)
2 tsp sherry

Place the pan drippings with the sherry and the Worcestershire sauce ( if using)  in a large sauce pan over medium heat. Stirring constantly,  add the paprika and the dried thyme .

Take a 1/4 of the liquid into a small bowl and stir in the cornstarch  till it dissolves. Add the mixture to pan , stir in and let boil.  Lower the heat and continue to cook while stirring till it thickens and is bubbly. Test for salt & pepper. Serve over mashed potatoes and or roasted turkey. Enjoy!

Herb Crusted Fried Green Tomatoes

This is a modern version of classic fried green tomatoes.
They are so simple and fast to make!
It’s what to do with those tomatoes that quite did not get to ripen in time.
I jazz it up with some cayenne pepper when in the mood for some “kick”


2 green tomatoes, sliced 1/4 inch thick
fresh ground black pepper & salt to taste
1 cup coarsely ground cornmeal
1 Tbsp fresh thyme, chopped
1 Tbsp fresh parsley, chopped
1 Tbsp fresh tarragon, chopped
2 tsp finely chopped red onion
2 Tbsp olive oil

Place the sliced tomatoes on a plate, salt & pepper to taste, let sit for 10 minutes. Meanwhile, heat the oil in a sauté pan and place the cornmeal and the other ingredients in a bowl, mix well. Take the tomato slices one by one and coat both sides with the cornmeal mix. Cook the tomatoes on both sides till slightly brown. Drain on paper towels and serve.