What are you eating Sunday, 6/29/2025 to Saturday, 7/5/2025?

Supper tonight will be cavatelli with broccoli and garlic. ( stragna de privata ) as we called it growing up; Which means strangle the priest. There is a story, there was a couple of hungry priests in Italy that were given cavatelli to eat, and they ate them so fast, they choked to death. That's why my mom would limit how many we were allowed to have at once. She believed that story. LOL I know one thing. I cant stop eating them till they are all gone. There is no rest period between bowls full. 🧄🥦
 
Embryodad said:
Supper tonight will be cavatelli with broccoli and garlic. ( stragna de privata ) as we called it growing up; Which means strangle the priest. There is a story, there was a couple of hungry priests in Italy that were given cavatelli to eat, and they ate them so fast, they choked to death. That's why my mom would limit how many we were allowed to have at once. She believed that story. LOL I know one thing. I cant stop eating them till they are all gone. There is no rest period between bowls full. 🧄🥦
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YUM! I make it with linguine. Lots of cheese on top. I'll have to make that soon. Been craving that and pasta with green olive sauce. But too hot to boil pasta.

linguine_broccoli_031624_1_IMG_2463.jpg
 
I've got a chicken brining in the fridge. It was on sale at Chuck's for a very good price. I'll cook it on the rotisserie later this evening. I've got a can of red beans & rice. Never had it canned before, hope it is edible! Likely have some more of that white-four-letter-word stuff too.
 
Ginny said:
I've got a chicken brining in the fridge. It was on sale at Chuck's for a very good price. I'll cook it on the rotisserie later this evening. I've got a can of red beans & rice. Never had it canned before, hope it is edible! Likely have some more of that white-four-letter-word stuff too.
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Well, the Red Beans & Rice were not only edible, they were quite tasty! The chicken, superb! The corn, well, it is white corn, so very excellent!
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SilverSage said:
Pasta with green olive sauce sounds intriguing. Have you posted a recipe here?
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I tried to post the link but it kept coming out with johnny west picture on it for some reason.
smiley-scratch-head - Copy.gif


Peep's Green Olive Sauce

  • 15 oz can of plain Tomato Sauce with no spices or herbs added (or homemade sauce, nothing added to tomatoes)
  • 3 - 4 cloves Fresh Garlic (≈ 2 TBSP) minced fine, pressed or grated on microplane - or to taste
  • 1/4 cup Onion chopped fine - or to taste
  • 2 - 3 TBSP Olive oil
  • 2 TBSP Fresh oregano - chopped fine (1/2 tsp dry oregano; rubbed ) - or to taste
  • 2 TBSP Fresh flat leaf parsley - chopped fine (1/2 tsp dry parsley; rubbed ) - or to taste
  • 1/4 tsp Ground black pepper - or to taste
  • 1/8 tsp Ground red pepper flakes - or to taste
  • Green olives - stuffed Spanish or imported Spanish olives with pits removed (I used 1/2 of a 13 oz bottle of green "salad" olives with pimentos)
  • Burgundy wine - fill empty tomato sauce can 1/4 full with wine
  • *See note below
  1. Heat pot and add several turns of olive oil.
  2. Add garlic, onion to pot, herbs and spices (cooking the herbs and spices brings out the oils and flavors, it also makes the red pepper hotter so adjust accordingly to your personal heat tolerance). Cook gently over low heat till onions and garlic are soft. Do not brown or burn.
  3. Add remaining ingredients to pot.
  4. Bring to boil then lower heat and simmer till olives are no longer bitter; about 10 to 20 minutes.
  5. Serve over your favorite pasta and top with grated Romano and/or Parmesan cheese.
*Note: You can add a small amount of anchovy paste or chopped anchovy fillets to the soft onions and cook for about 1 minute before adding the tomato sauce. After all the ingredients are added and combined well you can add a spoon of capers.

Pictured below served over Mini Fusilli


olivesauce-2.jpg
 
Last edited:
lilbopeep said:
I tried to post the link but it kept coming out with johnny west picture on it for some reason. View attachment 75852

Peep's Green Olive Sauce

  • 15 oz can of plain Tomato Sauce with no spices or herbs added (or homemade sauce, nothing added to tomatoes)
  • 3 - 4 cloves Fresh Garlic (≈ 2 TBSP) minced fine, pressed or grated on microplane - or to taste
  • 1/4 cup Onion chopped fine - or to taste
  • 2 - 3 TBSP Olive oil
  • 2 TBSP Fresh oregano - chopped fine (1/2 tsp dry oregano; rubbed ) - or to taste
  • 2 TBSP Fresh flat leaf parsley - chopped fine (1/2 tsp dry parsley; rubbed ) - or to taste
  • 1/4 tsp Ground black pepper - or to taste
  • 1/8 tsp Ground red pepper flakes - or to taste
  • Green olives - stuffed Spanish or imported Spanish olives with pits removed (I used 1/2 of a 13 oz bottle of green "salad" olives with pimentos)
  • Burgundy wine - fill empty tomato sauce can 1/4 full with wine
  • *See note below
  1. Heat pot and add several turns of olive oil.
  2. Add garlic, onion to pot, herbs and spices (cooking the herbs and spices brings out the oils and flavors, it also makes the red pepper hotter so adjust accordingly to your personal heat tolerance). Cook gently over low heat till onions and garlic are soft. Do not brown or burn.
  3. Add remaining ingredients to pot.
  4. Bring to boil then lower heat and simmer till olives are no longer bitter; about 10 to 20 minutes.
  5. Serve over your favorite pasta and top with grated Romano and/or Parmesan cheese.
*Note: You can add a small amount of anchovy paste or chopped anchovy fillets to the soft onions and cook for about 1 minute before adding the tomato sauce. After all the ingredients are added and combined well you can add a spoon of capers.

Pictured below served over Mini Fusilli


olivesauce-2.jpg
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Since I’m allergic to capers and green olives, what can I substitute them with? Or can I just leave them out?
 
This is a rerun. Na'an bread with smoked gouda, bacon, anjou pear, balsamic glaze drizzle, and a sprinkle of sliced scallion.

Easy peasy with little cleanup. I toasted the na'an first in the toaster since it's not under the broiler long enough to crisp up and warm through. Top it with the cheese, cooked bacon, diced pear, and run it under the broiler until the cheese melts. Then drizzle & sprinkle.

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