Archive for July, 2009

This recipe is like souped-up arrabiata sauce!  The olives give it a distinctive taste.  I got lots of compliments when I served this at my last two dinner parties. 

  • 1/2 cup good olive oil
  • 1 onion, chopped
  • 5 garlic cloves, crushed
  • 2 14 oz cans fine-chopped tomatoes
  • 1 cup Kalamata olives, no pits (I cut them in half)
  • 1 small jar capers
  • 1 small can anchovies, chopped
  • 1/2 tsp crushed red pepper
  • 1 sprig fresh rosemary, chopped
  • salt and pepper to taste
  • 1/4 cup fresh Italian parsley, chopped
  • 1 pound pasta (penne is good)

Heat the olive oil in a medium saucepan; add the onion and garlic and cook until translucent.

Add the tomatoes, olives, capers, anchovies, red pepper, rosemary, salt, and pepper.  Simmer for about 30 minutes.  Stir in the parsley when ready to serve.

Meanwhile, cook pasta to al dente.  Drain (do not rinse).  Pour sauce over pasta and mix well.  Serve with fresh parmesan cheese.

Mangia Bene!

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admin July 26th, 2009      No Comments »

One of our family’s favorite dinners is my mom’s good old Hamburger Pie — topped with mashed potatoes and cheese.  Since we are watching our carbs, I needed to create a low-carb version in order to satisfy the craving!   I used the same ingredients for the “pie” portion, but did a faux-potato topping.  Surprisingly, it was very good and satisfying!  Yay!






  • 1 lb hamburger
  • 1/4 c chopped onion
  • 1 10 oz can fine-chopped tomatoes
  • 1 8 oz can French cut green beans
  • 1 tsp crushed garlic (or garlic powder)
  • salt & pepper to taste

Brown the hamburger; add the onion and rest of ingredients, mix well.  Simmer on low heat for 20-30 minutes.  Pour meat mixture into pie plate or casserole dish.

Preheat oven to 350.


  • 1/2 c mayonnaise
  • 1/4 c sour cream
  • 1/4 c cream
  • 2 eggs
  • 1 cup grated cheddar cheese (I used 4 cheese blend)
  • 5-7 shakes of Tabasco
  • pepper to taste

Mix all ingredients together well.  Pour evenly over the meat mixture. 

Bake for 30-35 minutes until top is lightly golden-brown.

Dig in and mangia bene!

P.S.  Dave loved this, so next time I am doubling the recipe!

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admin July 26th, 2009      No Comments »

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