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1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery ribs, chopped (1 cup)
3 garlic cloves, finely chopped
1 (28 ounce) can diced tomatoes, undrained
2 cups spicy smoked sausage, fully cooked and sliced andouille is best
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce (more or less to taste)
3/4 lb medium shrimp, peeled deveined uncooked, thawed if frozen
4 cups cooked rice
Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.
  1. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
  2. Stir in shrimp.
  3. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm.
  4. Serve jambalaya with rice.
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Here is a recipe that I think you will enjoy. It is a pasta without the  red  sauce. I call it a ‘change of pace’ in pasta.

1  lb…………………………………………….penne, al dente

1 lb……………………………………………..sliced  mushrooms

1 lb……………………………………………..sliced baby zuchinni

3 cl……………………………………………..sliced fresh garlic

1/4 C……………………………………………chopped fresh parsley

1/4 C……………………………………………chopped fresh basil

SALT-PEPPER TO TASTE

1/4 C…………………………………………….olive oil

1/4 lb…………………………………………….butter

1/2 C……………………………………………..romano grated cheese

cook penne as directed–al dente

saute   mushrooms,zuchinni and garlic. add salt and pepper

mix penne with mushroom mixture and toss gently.

add parsley and basil and toss gently

serve with romano cheese and Italian bread

I had this recpe last week and it was enjoyed. Try it and let me know if you like it?

EGG NOODLES…………………………………………………………1 LB., COOKED AL DENTE

BEEF …………………………………………………………………………CUT IN CUBES, BITE-SIZED

BELL PEPPERS(GREEN-RED)………………………………….SLICED THIN(2)

GARLIC CLOVES……………………………………………………….(6)SLICED THIN

OLIVE OIL………………………………………………………………….1/4 C

BUTTER………………………………………………………………………1-STICK

ONION…………………………………………………………………………SLICED THIN

SALT & PEPPER TO TASTE

IN A LARGE SKILLET, SAUTE THE OIL GARLIC,BEEF,ONIONS,BUTTER & PEPPERS

COOK NOODLES  AL DENTE, COMBINE WITH BEEF MIXTURE, SERVE WITH CRUSTY ITALIAN BREAD AND PLENTY OF GRATED CHEESE

PLEASE LET ME KNOW IF YOU LIKE IT.

CHEF PASTA aka PAUL PASQUALE

I started wring under the name of “MR. PASTA E FAGGIOI”, for this site when it was first edited.  My sala ry was nothing , but i enjoed doing the column.  I received email from all over the country, complimenting me on my recipes. I tried to add a new one every ten days. In April of 2004, I was hospitalized. I reamained in the hospital for 6 months. I had the last rites twice and was in ICU for 3/4 months.  It all came about with a hip replacement that went bad at ROBERT PACKER HOSPITAL in Pa.

Iwas released to nursing-home for 6 weeks. I was allowed to go home as my insurance was running out.  I am confined to wheelchair. I triedto resume my writng, as best I could.  I was out of commission for awhile and not able to write. So ,cutting to the chase, I tried to get to the site. Much to my dismay, all was changed. I emailed the officials and was told that I was loger wring the column. They are ging in another diretion.  I guess that means I was fired,relive, or dismissed.  Couldn’t they have sent mr a email, inforing me as to what was taking place?  WAS IT PROPER THE WAY THEY DID IT?

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I have been up and down the Eastern seabord and this one recpe I like.

SPAGHETTI/FRIED BROCCOLI-CAULIFLOWER

1C……………………………………………BROCCOLI FLOWERETS,   BITE-SIZED PIECES

1C……………………………………………CAULIFLOWERETS,  BITE-SIZED PIECES

1-1/2C…………………………………….OLIVE OIL

1 cn………………………………………..ANCHOVIES

3…………………………………………….LGR. GARLIC CLOVES, SLICED

1 LB……………………………………….ANGEL HAIR PASTA

1C………………………………………….PECORINO/ROMANO CHEESE 

2……………………………………………EGGS, BEATEN

MIX BROCCOLI/CAULIFLOWER WITH EGGS. IN ANOTHER BOWL, COAT WITH CHEESE.  FRY IN OLIVE OIL AND SET ASIDE

FRY GARLIC, ANCHOVIES   COOK PASTA  AS DIRECTED

TOSS VEGGIES AND OIL WITH PASTA,  ENJOY!

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There are so many recipes that can be difficult. Todays is not one of them.  Enjoy!

2 hds……………………………………….escarole, cut-up

1 cn…………………………………………white beans

2 T………………………………………….chopped fresh garlic

4 T…………………………………………olive oil

Blanch escarole for 15 minutes and drain.  In a large skillet, place oil and garlic to heat.  Add escarole and saute until cookrd(about 10 minutes)’,  add beans ad finish sauteing.  Serve with crusty Italian bread and a meat of your choice.

I will be having guest chefs in the coming weeks.  Email me any suggestions you might have.