PEAS & CORN MEDLEY

A colourful side dish to go with many chicken, beef and veal entrees.

                                                         Serves 4

1 large onion, sliced
1 garlic clove, whole 
1 can of peas, drained & rinsed
1 can of corn, drained & rinsed
1/4 piece of a bouillon cube
1/2 cup of water
1/2 tbsp of butter
salt & pepper to taste (optional)

In a skillet sauté garlic, onions & butter, until onions are soft. Then add the cube with water and add the peas, corn, salt and pepper. Simmer on low until water has almost evaporated, stir occasionally. Serve hot! 

STUFFED CHICKEN FILLETS

A good way to dress up chicken, also it was very fast and simple.

                                                         Serves 1-2

2-3 chicken breast fillets
1/4 onion, thinly sliced
mustard, as desired
smoked cheese that will melt easily, cut into thin slices
6-8 slices of pancetta

Pre-heat oven at 400F. In the centre each chicken fillet put slices of cheese, onions and squeeze some mustard. Once the chicken is rolled, place the pancetta slices on top of the chicken fillets. Then use toothpicks to hold the pancetta and chicken together. Place in an oven dish and cook for 20 –25 minutes. 

LENTIL SALAD

When it’s just to hot to cook, let alone eating a hot dish, like it is here in Naples, Italy. This main or side dish is perfect and nutritious. Also you can add more vegetables (there is no limit, go crazy!). Can be served with good crusty bread or garlic bread and treat yourself to a nice glass of wine.

                                                   Serves 2 –4

2 cans of lentils
2 carrots, chopped or shredded
1/2 onion, diced
1/4 of red pepper, chopped
1/2 of a beet, chopped
parmesan cheese, shaved
olive oil and balsamic vinegar
salt & pepper to taste
5 leaves of fresh basil, chopped

Add all the ingredients together, tossed. Taste to see if it is missing anything. Let sit for at least an hour for all the flavour to incorporate.   

MY STORY

After 8 months here in Naples Italy, I've decided to write a food blog on my ventures in my small Italian kitchen. My journey in Italy has been interesting to say the least. At the moment I don't care to get into my new Italian life but I will write this......I've never really cooked before coming to Italy, and having my husband enjoy my cooking is gratifying!

One day my mother spoke to Cris and asked him, in her Italian-English accent…..”how is the cook doing”, his responses was…..”I’m not dead yet!” It makes me laugh ever time I replay it in my head!

Ok so here I am not really sure where this food blog will take me but what else do I have to do here in Naples except for cooking, cleaning, enjoying a nice cappuccino and a warm croissant filled with Nutella at the local cafe bar?!….. With this blog, I’m going with the wind. Goodness I love that song “She’s Like The Wind”, even more I LOVE the movie “Dirty Dancing”. See what I mean, going with it!

The recipes I enjoy were given to me from family and friends as well as new ones I’ve concocted. I hope you will relish in these and perhaps come up with a new recipe, with your own twist!

I hope to hear your comments and views!

Ciao Ciao,
The Bean

VEGETABLE RICE

This recipe is so simple & tasty. It’s great the day after, it remains moist. Don’t forget to grate parmesan cheese on top!

                                                                  Serves 2

1 cup of rice                                                             1 cup of water
1/2 bouillon cube & add 1 cup of water
1 tsp worcestershire sauce (optional)
1 tsp salted butter

Add all ingredients and bring to a boil, then reduce heat to a simmer. Stir occasionally until rice is done.

In a skillet add all,

1 garlic clove, minced
1 tbsp olive oil or butter
1 onion sliced
1 1/2 – 2 cups of mixed vegetables, chopped

Sauté garlic then onion with oil or butter. After onions have soften add the veggies, Cook on medium heat until they are soft and no moisture remains. Then add to rice and mix together. Enjoy!