Easy Chicken and Rice


  • 3 tablespoons olive oil
  • 2 medium onions, about 8 ounces, peeled and sliced
  • 1 cup peas
  • 8 oz mushrooms, sliced
  • 1/2 cup green olives, sliced
  • Salt and freshly ground black pepper
  • 1 chicken, cut up into serving pieces or 16 pieces Trader Joe’s tenderlions
  • 1 ½ cups white rice
  • Freshly minced parsley for garnish
  • Lemon or lime wedges
  • 3 cups chicken broth


  1. Set 3 cups of broth to boil. Place olive oil in a large skillet that can be covered, and turn heat to medium-high. Add onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes. Add mushrooms and cook until most of the water evaporates. Add olives. Remove skin from chicken.
  2. Add rice to onions; stir until each grain glistens; Nestle chicken in rice, add a little more salt and pepper and pour in the boiling broth. Turn heat to medium-low, and cover.
  3. Cook 20 minutes, until all water is absorbed and chicken is cooked through.  Add peas.  Garnish with parsley and serve with lemon or lime.
Posted in Beth's Recipes

Umbrian-Style Chicken alla Cacciatora


  • 1+ tablespoon olive oil
  • 1 lb  chicken tenderloins (trader joes)
  • 1 onion, sliced
  • 2 tablespoons capers
  • ¼ cup black or green olives
  • 1 sprig rosemary
  • 1 handful sage leaves or 2 tsps rubbed sage(?)
  • Salt and black pepper
  • 1 cup dry white wine
  • Zest and juice of 1/2 lemon
  • 1 tablespoon balsamic vinegar


  1. Heat 1 tablespoon olive oil in a large non-stick pan. Add chicken pieces and sear over medium heat until golden about 2-3 minutes. Transfer to a plate.
  2. Turn heat to low, add more olive oil if needed. Add onions and stir frequently until caramelized. Add capers, olives, rosemary sprig and sage leaves. Season with just a sprinkle of salt and black pepper.
  3. After a couple of minutes, when everything smells fragrant, add wine and return the chicken to the pan. Cover and simmer very slowly until the chicken is tender and cooked through. Avoid overcooking. Add some water if the sauce gets too dry while simmering.
  4. When ready to serve, reheat if necessary, then add lemon juice and zest and balsamic vinegar. Taste and add more lemon if desired. Remove the rosemary sprig and serve.


Posted in Beth's Recipes

Curried Cauliflower Soup

Amazing soup and love with red wine which enhances the spice!


1 tablespoon olive oil
1 onion, chopped
2 teaspoons grated ginger
2 teaspoons curry powder
2 teaspoons ground cumin
2 pounds cauliflower (1 medium head), roughly chopped
1 russet potato, peeled and diced
4 cups chicken stock
Salt to taste
Freshly ground pepper
Chopped cilantro for garnish


Heat the oil over medium heat in a non-stick pan and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the ginger, curry powder and ground cumin and cook, stirring, until fragrant, about 30 seconds. Add onion/ spice mixture to the cauliflower, potato, stock, and salt to taste in a large soup pot and bring to a boil. Reduce the heat, cover and simmer 30 minutes.

Using a regular blender, working in batches, purée until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.

Posted in Beth's Recipes

Coconut Rice With Peas


  • 2 tablespoons coconut oil
  • 1 cup finely diced onion
  • 2 cups long-grain rice, washed and drained
  • 1 teaspoon salt
  • 1 tablespoon grated ginger
  • ½ cup coconut milk (or coconut cream w/ water added)
  • 1 1/2 cup cooked peas
  • 3 tablespoons toasted coconut


  1. Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
  2. Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tight fitting lid.
  3. Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.
Posted in Beth's Recipes


5 Eggs
16 oz Mascarpone, room temperature
2 tbs Amaretto
2 cups strong Brewed Coffee or Espresso
Ladyfinger Cookies (2 boxes Trader Joes)
Cocoa Powder or Grated Chocolate
3 tbs Sugar
pinch Salt

Separate egg whites and yolks into different bowls. Add 3 tbs sugar to egg yolks and whip with beater until the color is a pale yellow, thick and creamy with little bubbles on top. Combine the mascarpone cheese into the whipped egg yolks until it becomes a smooth custard with pastry blender.

Add a pinch of salt and use beater to whip egg whites until they form soft peaks.

Pour and fold the whites delicately into the egg yolk and mascarpone mixture until combined. Do half first and then the second half.

Dunk the lady fingers for 3 to 5 seconds into coffee and line the bottom of an 8 x 12 inch serving dish. Add a layer of the custard, using half the quantity. Add another layer of coffee dunked ladyfingers on top of custard. Pour the rest of the remaining custard on top of the coffee dunked ladyfingers. Dust generously the top with the cocoa powder or grated chocolate.

Cover with plastic wrap and refrigerate overnight or at least 6 hours to allow the flavors to mingle.

Slice and serve.

View helpful video here.

Posted in Beth's Recipes

Gorgonzola Pear Cream Sauce

  • 2 tablespoons Butter
  • 2 firm pears(d’anjou or Bartlett), peeled and cut into a ½” dice
  • 2 sprigs Fresh Rosemary, chopped
  • 1 teaspoon Coarse Salt
  • ½ cup White Wine
  • 2 cups Heavy Cream
  • ¾ cup Gorgonzola, crumbled
  • Ground Black Pepper


  • Heat the butter on medium/high in a large frying pan. Add the diced pears, rosemary, and salt, and saute for 2-3 minutes, or until pear is soft. Pour in the white wine and cook until most of the liquid is evaporated. Pour in the cream and bring to a simmer. Cook, stirring occasionally, for about 8-10 minutes, or until cream has thickened and reduced by half.. Turn off the heat and gently stir in the gorgonzola crumbles.
  • Serve over pasta or gnocchi immediately with fresh ground pepper over the top.
Posted in Beth's Recipes

Gnocchi (under construction!)

2 kilo potato, pressed into strands w potato press. Cold
1 egg
Put potato into pile of 00 flour
Cut and put on tray dusted with semolina flour

BELOW IS FROM:  http://yourcontactinflorence.com/tuscan-gnocchi-recipe/

Ingredient (tuscan tradition? no eggs for lighter gnocchi):

  • Potatoes 2Kg/4,4 pounds
  • 00 flour 450g/0.97 pounds
  • Salt

Quantity of flour:
You will find that the dough is not exactly easy to handle, but if you use more flour, dumplings will taste of flour. Remember to boil potatoes with their skin, as suggested, and then try to work fast. The more you
wait, the more mashed potatoes will release starch and become gluey.

  1. Boil potatoes, without peeling them off, in abundant salted water
  2. Peel off potatoes while still hot and mash them into a bowl
  3. Add the flour and work with your hands to obtain a dough
  4. Move the dough on a pastry board; start taking one piece of dough
    at a time, create a big spaghetto, about 2cm/0.78 inches wide (help yourself
    with some more flour)
  5. Cut the spaghetto in pieces about 1,5cm/0.6 inches long, and again, roll each
    gnocco into flour

Now they are ready to be boiled, or frozen.

Freeze the gnocchi:

In order to freeze them, use a serving tray (mine is paper made), any serving tray or dish made in different materials than paper will cause them to attach to the dish while freezing, this is not good.
Place gnocchi over there on a layer of flour, without touching each other, and freeze this way. Once frozen, place them in a plastic bag and back in the freezer. One portion is about 200 g/0.44 pounds.


This is how we make gnocchi in Florence; in other parts of Italy egg is added to the dough. With eggs, the dough is easier to handle, but at the same time it tastes different and it is not so light; it’s also harder.

Cooking gnocchi:

Dive dumplings in abundant salted boiling water, as soon as they start floating they’re ready.

Cooking frozen gnocchi:

Use more water in a larger pot. You don’t want water to stop boiling when you add frozen dumplings. You also don’t want to place all of them into boiling water at the same time, for the same reason. Place some of them and continue adding, stop when you see that water is about to stop boiling. Wait for the water to boil strongly again and add more. In the meantime, remove the gnocchi that start floating, they are ready.

Sauces to complement the gnocchi:

Great with ragù. You can also use tomato sauce or any other sauce. I like asparagi (asparagus) for example. A wonderful vegetarian dish to make with gnocchi is to make a sauce of Gorgonzola cheese, white wine, some creme fraiche and ripe pear Gorgonzola Pear Cream Sauce Recipe.


Posted in Beth's Recipes