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Category Archives: main dishes

Simply Best Tomato Sauce

Posted on October 14, 2025 by nina in the kitchen
Tomato Sauce with a Halved Onion
Pasta with Tomato Sauce and Grated Parmesan with Meatballs

This Marcella Hazan recipe from the New York Times is my new favorite way to make pasta now!! It’s quick and delish! Easy and fast. Slice an onion in half and simmer it in a can of tomatoes or tomato sauce with 5 tablespoons butter! That’s it. Here’s the details

Ingredients

  • 1-29 oz can Marzano whole tomatoes without skins or tomato sauce, or any other canned tomato
  • 1 onion cut in half
  • 5 tablespoons butter
  • Pinch or two of salt

Directions

  1. In a saucepan or frypan combine tomatoes, onion, butter and salt
  2. Bring to a simmer for 30-45 minutes, covered at least partially. Stirring occasionally. I try to keep it covered.
  3. Break any tomato pieces with a spoon on the side of the pan.
  4. Remove onion and add 1/2 to 1 pound cooked and drained pasta. It depends how saucy you like your pasta. I like mine saucy so I add only 1/2 pound or so of pasta.
  5. Voila!

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Chicken Salad with Dill and Chickpeas

Posted on July 29, 2025 by nina in the kitchen
Shredded Chicken Salad

This is a very forgiving flexible recipe. Dill and chickpeas are optional. Even the celery is optional. You can cube the chicken if you prefer. I think most important is to not overcook the chicken. I think an instant read digital thermometer is extremely helpful to prevent overcooking.

I poach it in a pot of water with salt and a few herbs and veggies for added flavor. Bring it to a boil and then turn the heat off until done. I’ll give you more specifics below

Ingredients ready to go

Ingredients

  • 3 chicken breasts, boned and skinless and cut in half crosswise
  • 2 teaspoons salt for water
  • 1 medium onion, quartered , optional
  • 2 sticks celery, halved, optional
  • 5 whole peppercorns, optional
  • 1 bay leaf, optional
  • 2 cups diced celery
  • 2 handfuls of fresh dill, chopped fine
  • 1 can chickpeas, drained
  • 1/3 cup mayonnaise
  • 1/3 cup nonfat Greek yogurt
  • 1/3 cup sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons white balsamic vinegar

Directions

  1. Fill a large pot with water and add onion, celery sticks, 2 teaspoons salt, peppercorns and bay leaf. Bring to a boil.
  2. Add chicken breasts. Try to make sure they’re all about the same size so they cook evenly.
  3. Bring to a boil, cover and turn off the heat. If you have a gas stove turn the heat on as low as possible. An electric stove will maintain a low heat for some time.
  4. Using an instant read digital thermometer check the temperature of the breasts every 5 minutes. When it reaches 155 remove from hot water and place in a colander to drain. The chicken will continue cooking as it cools. All the breast halves may not get to the 155 degrees at the same time.
  5. When it’s cooled start shredding the chicken into a large bowl
  6. In a medium bowl combine mayonnaise, yogurt, sour cream, dill, salt, pepper, and white balsamic vinegar. Taste the dressing and add seasonings if you think it’s needed.
  7. Add chickpeas to the dressing and smash them against the side of the bowl with a fork. Smash as many as you like. They all don’t need to be smashed.
  8. Add the dressing to the chicken and mix well. Then add the celery and mix again.
  9. That’s it! Ready to serve or store in the frig. This keeps about 4 days.
Shredded chicken

Dressing with Dill

Dressing

Chicken Salad with Dill and Chickpeas

Voila!

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Broiled Pork Chops

Posted on March 13, 2025 by nina in the kitchen
Sheet Pan Broiled Pork Chops
Another day, another chop

This is a recipe we made when I was a teen. It’s very simple. It’s a bone in loin pork chop with a light bread coating. Not heavy and thick. Sprinkled breadcrumbs coat the chops. It’s not a chop dipped in flour, then egg, and then breadcrumbs. That’s another recipe entirely

My mom worked late so I often made dinner. This was one of her recipes

Pork chops today have become extremely lean. Don’t buy those. Look for loin chops with the bone. It also needs to have some visible fat or it will be too dry. Broiling needs to use meats that have some fat no matter what the meat is because it is a dry form of cooking. There is no moisture added during cooking like there is when cooking in a sauce.

When I was a kid we used a broiler pan and broiled both sides of the chops. You can also use a wire rack set in a sheet pan instead of a broiling pan.

Another method is sheet pan broiling which is broiling on a sheet pan and broiling only 1 side of the chops. It’s your choice.

The sheet pan broiling pork chops turn out moister. The true broiled on both sides chops have a nice lightly breaded crust on both sides.

I used the sheet pan method in these photos. Besides being moister the other reason I prefer the sheet pan method is some of the breading sticks to the pan when turning over the traditional broiled pork chops. It almost seems a waste to bread both sides and to then have part of the breading stick to the pan.

Also make sure to use real stick butter, not the spreadable butter. The real butter adds to the flavor of this dish. The spreadable butter has water in it and will make this a soggy mess

Have fun with this quick and easy dish that everyone loves!

Ingredients

  • 4 Loin pork chops, not too lean, bone in
  • 2 tablespoons melted butter or more
  • 1-3 tablespoons plain traditional dried breadcrumbs, not panko style
  • Salt and pepper
  • Paprika, optional

Instructions

  1. Decide which broiling method you’ll use
  2. For easier clean up it’s best to line your sheet pan or broiler pan with foil
  3. Place rack or broiler tray in place or if using the sheet pan method don’t add anything to the foiled sheet pan
  4. Place chops on a rack or a sheet pan. Season with salt and pepper on both sides of chops
  5. If using a rack, then brush both sides of chops with butter and sprinkle both sides with breadcrumbs. If using the sheet pan method, brush with butter and sprinkle breadcrumbs over one side of chops. Don’t add too much breadcrumbs. It will burn. This is a light bread coating
  6. Sprinkle with paprika if desired
  7. Broil both sides 3-5 minutes. Or broil 1 side 5-10 minutes depending on thickness of chops
  8. Internal temperature should be 165 degrees
  9. Serving traditionally with applesauce is the German influence. Any starch and vegetable would be perfect. Mashed potatoes and broccoli are typical or just a big salad as I have done here
Lightly breaded chops ready for broiling

Chops Pan Broiling
Sheet pan broiled breaded pork chop
Voila!

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Chicken Chili

Posted on October 25, 2024 by nina in the kitchen

This versatile chili recipe has shredded chicken as its star. The chicken is cooked in the chili tomato sauce and then removed and shredded with forks before returning to the pot. Very easy and has more texture than ground chicken. You can add your favorite type of beans, corn as I do, spicy or plain tomatoes. Add less spices or extra for more boldness.

Give it a try. Makes about 12 cups of chili. I serve with grated sharp cheddar and sliced green onion. Freezes easily.

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 6 large cloves garlic, minced
  • 1 – 4 oz can diced green chilis
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 – 14.5 oz can fire roasted tomatoes
  • 1 – 28 oz can diced tomatoes
  • 1 cup water
  • 1 pound boneless chicken thighs
  • 1 -15 oz can corn, drained
  • 1 – 15 oz can black beans, not drained
  • 1 – 15 oz can white beans, not drained
  • Grated sharp cheddar cheese for serving
  • Sliced green onion for serving

Directions

  1. Heat a large cooking pot over medium heat and then add olive oil
  2. Add onion and green pepper. Sauté until tender
  3. Add garlic and sauté 1/2 minute
  4. Add green chilis and sauté 1/2 minute
  5. Add spices and cook and stir 1minute. Do not allow to stick to pan
  6. Add tomatoes and water. Cover and simmer 10 minutes
  7. Add chicken. Cover and simmer 10-20 minutes
  8. Remove chicken and place on a plate or cutting board. Using 2 forks shred the chicken into small pieces as you like. Return shredded chicken to the chili.
  9. Add beans and corn. Simmer 5-10 minutes
  10. Taste and add seasoning if you like
  11. Voila!

I’d love to know if you make this recipe!!

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Costa Rican Black Beans and Rice

Posted on August 24, 2024 by nina in the kitchen
Black Beans and Rice
Lizano Sauce/Salsa Adds Great Flavor

This May my daughter and I spent 3 weeks in Monteverde, Rio Perdido and Nosara, Costa Rico. We loved the beautiful rainforest, cloud forest and Pacific coast. The yoga retreat near Nosara was unforgettable. All the local people were kind and helpful. Always relaxed and friendly

Black beans and rice was a standard served at every meal and at every location. What’s essential is using white rice (I used thai Jasmine), rinsing the raw rice till the water ran clear, and preparing the rice the day before to allow it to dry out a bit.

Red bell pepper is traditional, but today I used red and yellow. An essential ingredient is a sauce called Lizano. I ordered it online. It’s like a Worcestershire sauce. It’s added to the rice at the end of cooking and also served at the table if you want to add more. Use Worcestershire if you don’t have Lizano. But it’s easy to order Lizano from Amazon. Enjoy!

Ingredients

  • 2 tablespoons light oil
  • 1 small onion, chopped fine
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can black beans and liquid
  • 3 cups white rice, rinsed, cooked and refrigerated
  • 1/4 cup Lizano Sauce
  • 1/4 cup chopped cilantro

Directions

  1. Heat oil in a large frying pan. Add onion and red pepper. Sauté until tender
  2. Add garlic and sauté until fragrant. No more than 1 minute
  3. Add beans with it’s liquid and Lizano. Rinse out the can with 1/4 cup water and add that too. Cover and Simmer 5-10 minutes. Don’t evaporate the liquid. You can also make your own black beans from dried beans
  4. Add cold rice and stir and simmer a few minutes and it’s hot. If you want more of a bean and vegetable flavor add less rice.
  5. Season to taste
  6. Add cilantro just before serving
Black Beans and Rice Breakfast in Rio Perdido

Voila!

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Pepper Salsa/Sauce

Posted on August 2, 2024 by nina in the kitchen

This is a fresh chunky sauce that goes well with many foods, fish, pasta, sausage, eggs…. I was served a sauce like this in Costa Rica for breakfast. It was a crispy corn tortilla topped with a fried egg and covered with this pepper sauce. This is my recipe developed from memories of this yummy and mild pepper sauce

This recipe is very forgiving. It’s a sauce that has a lot of flexibility. The main thing is don’t overcook it. This is a fresh salsa, lightly cooked.

Crispy Tortilla, Fried Egg & Pepper Salsa

Ingredients

2 tablespoons olive or vegetable oil

2 small onions, diced

4 cloves garlic, minced

1/2 teaspoon oregano

1- 24.5 oz bottle Mutti Tomato Puree or 3 cups of canned or fresh peeled tomatoes

1 poblano pepper, roasted, peeled and cut in 1/2 inch pieces

1 yellow bell pepper, roasted, peeled and cut in strips

1-12 oz jar roasted red peppers, drained, cut in 1/2 inch pieces , or roast your own yellow bell peppers

2 tablespoons Lizano Salsa, optional

Directions

  1. Heat a large frying pan. Add oil and keep heat at medium
  2. Sauté onions until tender. Add garlic and stir and sauté 1 minute. Add oregano and stir
  3. Add tomato sauce and simmer 5 minutes, covered
  4. Add poblano and other roasted peppers. Stir, cover and simmer until heated through
  5. Add Lizano Salsa if you like. This salsa is a Worcestershire like sauce that’s used alot in South and Central America.
  6. Serve this as a sauce or salsa with anything your heart desires!

Voila!

Pepper Salsa Ingredients

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Leek Soup

Posted on May 18, 2024 by nina in the kitchen
Leek Soup

Modern Proper published this recipe. I found it on Instagram and it is delicious! Definitely worth buying some leeks! It doesn’t have potatoes as the traditional leek soup or vichyssoise. Instead it has garbanzo beans! An easy way to add some fiber and protein to this soup! And the surprise ingredient is Parmesan!

Ingredients

  • 4 tablespoons butter
  • 3 pounds leeks, use white and light green only, slice in half lengthwise, rinse well and slice crosswise
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 sprigs thyme
  • 5 cups chicken broth
  • 1 15-oz can garbanzo beans, drained and rinsed
  • 1/2 cup grated Parmesan
  • 1 cup half and half or cream
  • Extra Parmesan for serving

Directions

  1. In a Dutch oven melt butter. Add leeks and onion and sauté until tender, about 10 minutes. Add garlic and seasonings and sauté 1 minute.
  2. Add broth and garbanzo beans, cover and simmer 15 minutes
  3. Remove and discard thyme stems. Use a stick blender to purée soup. Add Parmesan and cream and then heat till hot.
  4. Ladle into bowls and sprinkle with extra Parmesan!
  5. I froze the leftovers and they thawed and reheated nicely!
  6. Voila!

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Red Lentil Soup

Posted on April 3, 2024 by nina in the kitchen
Red Lentil Soup

We all love this soup!! It’s a Melissa Clark recipe from the New York Times. The added punch here is carrots, cayenne, cumin and fresh lemon juice!! These all give the soup a wow flavor!

The lentils don’t separate as in some soup recipes. That’s because half of this soup is puréed after cooking is completed. This technique adds creaminess without removing all the texture. Great idea!!

I often double the recipe and share jars full with family and friends

I’m also generous with my carrots. How big is 1 large carrot? I often use 3 average carrots

I’m also generous with the tomato paste. I love that intense flavor!

The NYT recipe adds cilantro at the end, but I don’t. It’s your choice

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1-3 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1-2 dashes cayenne or chili powder
  • 1/2 teaspoon black pepper
  • Salt
  • 3 carrots, peeled and diced
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • 1 cup red lentils
  • 1/4 -1/3 cup fresh lemon juice
  • 2 tablespoons cilantro, chopped

Instructions

  1. Heat a large Dutch oven or stock pot. Add the olive oil.
  2. Add onions and sauté until softened
  3. Add garlic and stir 30 seconds
  4. Add cumin, cayenne, black pepper and tomato paste. Stir and simmer 2 minutes
  5. Add broth, water, carrots, and lentils. Use lid and leave partially uncovered. Simmer 30 minutes
  6. Add salt if needed
  7. Remove from heat and ladle 1/2 of soup into a large bowl. Purée mixing bowl of soup with a stick blender. Return puréed soup to Dutch oven.
  8. Reheat soup. Add lemon juice and cilantro
  9. Serve soup hot. Sprinkle with cayenne if you like
  10. Voila!
All the ingredients
Purée Half of the Soup
Puréed Soup is Added Back to Dutch Oven

Let me know if you make the soup!!

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Pastina

Posted on March 19, 2024 by nina in the kitchen
Pastina with Grated Parmesan

This Italian soup historically is made for sick family members. It’s called “Italian Penicillin” and is said to help illnesses go away!

It’s very simple and quick. Simmer, puree and serve. The secret ingredient is a rind from Parmesan Reggiano which is simmered with the vegetable soup. Keep these rinds in your freezer after you’ve finished the cheese. It adds a sweet umami flavor to this soup and many other sauces and soups

Homemade chicken broth is a perfect base for Pastina but a quick alternative is broth made from Better Than Bouillon

Ingredients

7 cups chicken broth

4 large carrots, peeled and cut in 4 inch pieces

2 medium onions, peeled and quartered

4 ribs celery, cut in 4 inch pieces

4 inch piece of Parmesan Reggiano rind

Salt to taste

1 1/2 cups tiny pasta such as Acini di Pepe by DeCecco

Finely grated Parmesan Reggiano for serving

Chopped parsley for serving, optional

Directions

  1. In a Dutch oven or large saucepan combine broth, vegetables and Parmesan rind
  2. Bring to a boil, cover and simmer till vegetables are very tender. At least 30 minutes
  3. With a slotted spoon remove vegetables from soup and place in a food processor. Remove Parmesan rinds and discard.
  4. Purée vegetables until very smooth. Return this purée to the pot of broth and whisk together. Cover and simmer 2 minutes
  5. Add salt if needed
  6. Now you have 2 options with adding the pasta. My choice is to cook the tiny pasta in water as directed on its package. Drain and add some pasta to each bowl and pour the soup over it
  7. The second option is to cook the pasta in the soup until tender. Either method is good
  8. Make sure to use the tiny pasta. I use the Acini de Pepe style of pasta by DeCecco
  9. When serving the soup and pasta make sure it’s piping hot and for sure top with finely grated Parmesan!
  10. The added chopped parsley is for color and can be added to each bowl if you like
  11. Voila!
All the Ingredients
Ready to Simmer
After Simmering and Ready to Pureé
Veggies in Food Processor
Puréed Veggies
Carrots add to this beautiful color!

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Split Pea Soup

Posted on March 17, 2024 by nina in the kitchen
Split Pea Soup

This is comfort food that’s easy, traditional and quick! The soup is not puréed as my Moms was. It’s still a smooth satisfying meal!

The ham bone adds alot of flavor. The size and type makes a difference. Honey Baked Ham bones are sweet, traditional ham bones are not. You can also use ham hocks instead of a ham bone. Try it!!

A large meaty ham bone adds big flavor
Diced carrots are added the last few minutes

Ingredients

2 tablespoons olive oil

1 large white onion, chopped

4 ribs celery, diced

2 large cloves garlic, minced

2 large bay leaves

10 black peppercorns

1 pound dried split peas, rinsed

4 cups chicken broth or your choice of broth

4 cups water

1 ham bone or 2 ham hocks (Honey Baked Ham is our favorite for ham bones!)

1 pound carrots, peeled and diced

2-4 tablespoons dry sherry, optional

Directions

  1. Heat up a large Dutch oven, saucepan or slow cooker and then add oil
  2. Sauté onion and celery until tender, not browned. Add garlic and sauté another minute
  3. Add bay leaves and peppercorns, split peas, broth, water and ham bone. Cover and simmer until ham is falling off bone, about 1-2 hours or longer for slow cookers
  4. Remove bone from soup and cut off ham into bite size pieces as you trim away any fat and skin. Return ham to soup or keep separate and add ham to individual bowls as you serve it.
  5. If you like, add sherry to the soup for its flavor at this time. Another option is each person can add a splash of sherry to her own bowl at the table when serving since everyone may not like the flavor
  6. Add the carrots to the soup and cook until just tender, about 5 minutes
  7. Serve piping hot in big bowls.
  8. The soup thickens as it cools. Add broth or water to leftovers when reheating if it’s too thick
  9. Voila!

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