Meatless Meal For Lent “Penne with Broccoli & Mozzarella”

This year, Winter feels like it is Spring here on Long Island. To me personally, it feels like a yo-yo. Some days the temperature is in the 50s or higher and then a few days later it is freezing again. There has been only a few days of my waking up with a dusting of snow on the ground, as compared to last year, which was extremely cold and mounds of snow were piled up for days. I guess it is true what they say that when you get older the days, weeks, and months go by so fast. Here we are almost approaching the beginning of March. The weather is unsure of what time of the year it is, but my calendar is showing me that we have approached the beginning of the Lenten season.


The Lenten season officially started on February 22, Ash Wednesday and continues till Easter Sunday, April 8th. The traditional purpose of Lent is the preparation of the faithful, as they await the Resurrection of Jesus Christ on Easter Sunday. This is done by prayer, penance, and giving up certain types of luxuries for this season. A favorite food or drink for example; chocolate or soft drinks may be what someone would give up for Lent. I remember when I was a young girl my parents always made sure that we would give up something that was important and special to us. I remember the one thing that I would give up every year which was chocolate. As you, my readers know, I love chocolate and this was extremely hard for me. Then on Easter Sunday we would get a basket filled with goodies and I was able to enjoy my chocolate fix once again.

As good Catholics we do not eat meat on Holy Days of obligation which would include Ash Wednesday and Good Friday, plus on every Friday during the season of Lent. Observing these days were established by the Church to give Catholics another way to draw nourishment from a different source. As acts of penance, fasting and abstinence this helps us acknowledge the sins in our lives, which we can then take the attention away from ourselves. This tradition is based on the idea of denying oneself to focus on something greater.


So with this being said, I would love to share a recipe that I think would be a delicious meatless meal to serve on those Fridays during Lent called “Penne with Broccoli and Mozzarella”. So quick but very tasty and aromatic. This yummy recipe comes from"Great Chicago Italian Recipes". You can serve this dish with plenty of freshly grated Pecorino Romano on top and don’t forget a slice of garlic bread with a crisp green salad. My wine recommendation would be a light white wine called Pinot Grigio, Red Chianti or a Sangiovese. 
Buon Appetito !!!


“Penne with Broccoli and Mozzarella”

Ingredients:
2 bunches of broccoli in cubes or florets
1 pound of penne pasta (I usually use Barilla)
1 onion sliced
2 cloves of chopped garlic
3 tablespoons of extra virgin olive oil
3 tablespoons of butter
3/4 cup of seasoned bread crumbs
3/4 lb of fresh mozzarella cubed or sliced
Salt & fresh black pepper to taste
1/2 cup of freshly grated Pecorino Romano cheese

Directions:
Cook broccoli until almost tender. Cook the pasta until al dente. While the pasta is cooking, use a large pan to sauté the sliced onions and garlic in olive oil with butter for about 3 to 4 minutes. Stir in the breadcrumbs and cook until they are slightly browned. Toss the cooked broccoli into the pan. Drain the pasta and toss into the broccoli mixture. Stir in the mozzarella until slightly melted. Season with salt and pepper. Plate your dish and serve topped with freshly grated Pecorino Romano cheese.

Serves: 4-6 people
　

Till Next Time………..


Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

Celebrate "President's Day" With A "Lemon Meringue Pie"

Monday, February 20th, is President’s Day. On this day we celebrate the birthdays of George Washington, and Abraham Lincoln. These two President’s were very instrumental in the formation of our country, the United States of America.

George Washington was born, February 22, 1732. He was the leader of the Continental Army in the American Revolution, presided over the writing of the Constitution; he became the 1st President of the United States, and was regarded as the “Father of Our Country”. Abraham Lincoln was born, February 12, 1809. He was the 16th President and led his country through the American Civil War, preserving the Union, while ending slavery, and promoting economic and financial modernization. He was a country lawyer, and an Illinois State Legislator, plus a one term member of the House of Representatives.

Did you ever think about whom Washington and Lincoln really were? What they really thought about, what were their hobbies, and what did they like to eat? Yes, we know mostly about their official Presidential life, but what about who they really were as men.

Washington as a young man had red hair. He did not wear a wig, instead he powdered his hair. Washington had great physical strength. He was praised for his riding, which also benefited his hunting, his favorite hobby. George was an excellent dancer and enjoyed the theater. He drank in moderation and disliked gambling and profanity. Even though he grew tobacco, he eventually stopped smoking. Washington suffered from problems with his teeth throughout his life. His false teeth were not wood, but made from elephant ivory, held together with gold springs. George Washington is often associated with cherries, which he loved. He also loved a variety of fruits and fish. He would rather eat a simple meal than a fancy one. He ate heartily, didn’t have much dessert, and drank a few glasses of Madeira Wine. He was very fond of nuts, especially hazelnuts, he would buy them by the barrel. When he had guests he would have a table filled with Presidential foods such as beef, veal, turkey, fowls, hams, puddings, fruits, nuts, figs, raisins, a variety of wines, and punches. By no means were these dinners simple. If you would like to read some of Washington’s family recipes, they were recorded in “Martha Washington’s Booke of Cookery” by Karen Loft Hess, Columbia University Press.

As a young man, Abraham Lincoln enjoyed wrestling, playing ball, athletic activities, but his humor and storytelling ability is what separated Lincoln from his peers. He did not have many friends, but enjoyed the friendship of men. Abraham’s favorite hobby was reading. He believed in education and self education. Lincoln would often borrow books and when he was faced with a problem, he turned to books searching for answers and comfort in times of high stress. He enjoyed writing poetry, going to the theater, and he often recited Shakespeare word for word. Mr. Lincoln grew up on the frontier, were he ate very plain food. When Abe was young his diet consisted of cornbread, mush, bacon, eggs and milk. Lincoln’s breakfast was an egg and a cup of coffee; at lunch he barely ate a biscuit, a glass of milk, and a plate of seasonal fruit, especially apples. He never outgrew his love of wild game, fish, nuts and berries. He enjoyed his vegetables cooked soft and his meats cooked well, with not much seasoning. Abe loved sweets such as pies, cakes and puddings, but did not like beer or liquor. One of the few entrees that would tempt Lincoln was his wife’s recipe of Chicken Fricassee. One of Lincoln’s favorite treats was gingerbread, which his mother would make for him. If you would like to read about Lincoln’s favorites, there is a book that I would recommend, “The Taste Is in My Mouth a Little…Lincoln’s Victuals and Potables” by Wayne C. Temple

My recipe this week is one that honors our President’s, “Lemon Meringue Pie”. I remember my mom making this pie when I was young. It is so light and the lemon flavor is so refreshing. It is made with Jell-O Lemon pudding. Hope that you enjoy celebrating our “Presidents” and have a piece of Lemon Meringue Pie.

Lemon Meringue Pie
Prep time: 25 minutes

Ingredients:
1 box Lemon-Jell-O pudding and pie filling
1/2 cup of granulated sugar
1/4 cup of water
2 egg yolks
2 cups of water
1 baked 9 inch pie shell

Directions:
Mix contents of package with sugar, water and egg yolks. Stir in 2 cups of water. Cook and stir constantly over medium heat until mixture comes to a full boil. Cool for 5 minutes, stirring twice. Pour into cooled, baked 9 inch pie shell.

Meringue:
3 egg whites
1/3 cup of sugar

Beat 3 egg whites until foamy. Gradually add 1/3 cup of sugar, beating until stiff. Spread over filling sealing to the edge of pie crust. Be generous as the meringue will shrink when baked. Bake at 350° F 10-15 minutes or until meringue is lightly browned. Cool at room temperature 4 hours, then refrigerate. Serves: 8

Till Next Time……….

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

Celebrate Valentine's Day with "Chocolate Drizzled Cream Puffs"

Happy Valentine’s Day everyone! Take your loved one by the hand, and as this day of “Love” approaches, enjoy some interesting facts about this day called Valentine’s Day. Valentine greetings were very popular as far back in history as the Middle Ages. Written Valentine greetings did not appear until after the 1400s. The oldest known Valentine still in existence today was a poem written in 1415 by Charles, Duke of Orleans. He was imprisoned in the Tower of London and wrote a poem for his wife. It is believed that King Henry V hired a writer named John Lydgate to compose a Valentine note to Catherine of Valois. By the middle of the 18th century, it was common for friends and lovers of all social classes to exchange a small token of affection or handwritten notes. In the 1900s printed cards replaced hand written notes due to the progress in printing technology.

Americans began exchanging hand-made Valentines in the early 1700s. Esther A. Howland began selling the first mass-produced Valentines in America in the 1840s. She is known as the “Mother of the Valentine,” and made creations with real lace, ribbons, and colorful photos. Today, it is estimated that 1 billion Valentine’s Day cards are sent each year, making it the second largest card sending holiday. (Christmas is # 1)

The religious history and meaning of Saint Valentine started back on February 14, 269 A.D. who was killed for his faith on this day. He had refused to worship pagan gods, and some stories say he was a priest who would marry young couples who loved each other, in secret, but did not have parental permission. In the year 496, his “Saint Day” was established. He is associated with “Love” because he fell in love with the daughter of his jailer, and would pass love notes to her. His final note before he was executed, read “from your Valentine.”

In Italy, Valentine’s Day is greeted by a feeling of energy, spirit, and romance throughout the country. Showering of gifts such as; the sweet scent of flowers, sparkling diamonds, mouth watering chocolates and expressed words of love are believed to be the best way to communicate your feelings. Valentine celebrations were usually conducted outside centuries ago. Spring time is the season, when birds look for mates to propagate, which is why Valentine‘s Day is celebrated with great passion. Young men and women would gather around trees and gardens as they would listen to poetry or music.

Italian stores get decorated several days ahead of February 14th and prepare filling their shops with a variety of chocolates and candies. A delicious treat is called Baci, by Perugina, which is a small chocolate enclosed with a hazelnut filling. In its wrappings, a loving lyrical quote is expressed in four languages. Another wonderful idea to celebrate Valentine’s Day is to organize a candlelight dinner, with music, and wine overlooking the Italian country side.
　

　

Chocolate is known for romance and indulgence. Baking chocolate came about in the form of cocoa powder in 1828 and chocolate bars in 1842. Cream filled chocolates were either rolled into balls or dipped in melted chocolate, to create a shell. The flavors of the cream are made from liquors and extracts mostly, maple, vanilla, fruit, and coconut. Russell Stover was the first company to create a heart shaped box to beautifully hold your chocolates for a Valentine’s Day gift.

My recipe this week is a simply light and heavenly pastry called the, “Cream Puff” . What a way to celebrate your Valentine’s Day with your sweetheart, than by eating one of these luscious cream filled pastries, especially drizzled with chocolate. So enjoy with your favorite person and have a “Happy Valentine’s Day“!!!!!!

“Cream Puffs”

Ingredients:

1 cup of water

1/2 cup of butter (no substitutes)

1/4 teaspoon of salt

1 cup of unbleached all purpose flour

4 eggs

1 teaspoon of sugar

3 cups of whipped cream (cool whip or homemade)

Melted Chocolate

Directions:

Place butter in a medium saucepan. Add water and salt. Bring to boiling, stirring till butter melts. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that doesn’t separate. Remove from heat; cool 10 minutes. Once cooled add eggs, one at a time, to flour mixture, beating with a wooden spoon after each addition for about 1 minute, or till smooth.

Scoop up some dough with a tablespoon. Use another spoon to push off the dough in a mound onto a lightly greased baking sheet. Leave 3 inches between the puffs for expansion. Bake in a pre-heated 400 F. degree oven for about 30 minutes, or until golden brown. Remove puffs from pan, and cool on a rack.

Slice off the tops (or cut in half). With a fork, gently scrape out any soft, moist dough. Work carefully so that you don’t puncture the crust. After they are filled, you can drizzle melted chocolate on top as well.

Yield: about 15 or more servings, depending how big you make them.

Till Next Time………………..

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

Happy Birthday! Charles Dickens & Celebrate With Rice Pudding!

Today is the 200th Birthday of Charles Dickens. He is one of my very favorite authors of Victorian English literature. He is much loved for his contributions of epic stories and vivid characters which have become unforgettable classics in literature.

His own story is one of rags to riches. He was born on February 7, 1812 in Portsmouth, England. He was the 2nd of eight children born to John and Elizabeth Dickens. His father was a clerk in the Navy Pay-office. Charles spent most of his time outside and reading books. His memories of his childhood and his near photographic memory of people and events added to his writing later in life. His private education was brief and came to an abrupt end due to financial difficulties of his family. His father John lived beyond his means and was imprisoned in the Marshalsea, debtor’s prison in 1824. Charles was then sent to live with a family friend Elizabeth Roylance in Camden Town. To pay for his board and help out his family, Dickens began to work 10 hour days at a boot-blacking factory.

Charles’s father, John, inherited some money from his grandmother that died, paid off all his debts and was released from the Marshalsea prison. Charles then worked at a law office. Having learned shorthand which he taught himself, he left the law office and became a freelance reporter. In 1833 Dickens’s first story, “A Dinner at Popular Walk,” was published in a periodical magazine. His first novel “The Pickwick Papers,” was published in March of 1836, which began his literary career. Often the characters in his novels were based on people and places he knew. On April 2, 1836, he married Catherine Thomson Hogarth. They had 10 children, but separated from his wife in 1858, many years later.

Catherine Dickens (wife)

In 1842, Dickens made his first trip to the United States and Canada. He visited President John Tyler at the White House in his support for the abolition of slavery. He spent a month in New York City, giving lectures, raising support for copyright laws. As the years went by he continued to write his classic novels, spoke at lectures, and became involved in Philanthropy. Charles also furthered his interest in the paranormal becoming one of the early members of “The Ghost Club“.

Between 1868 and 1869, Dickens gave a series of “farewell readings” in England, Scotland, and Ireland, until he collapsed on April 22, 1869, showing symptoms of a mild stroke. After further readings were cancelled, he began work on his final novel, “The Mystery of Edwin Drood.” On May 2, 1870 he made his last public appearance at a banquet in the presence of the Prince and Princess of Wales.

 On June 8, 1870, Dickens suffered another stroke at home, after a full day’s work on Edwin Drood. The next day on June 9th, he died never having regained consciousness. He was laid to rest in the “Poet’s Corner” of Westminster Abbey. An epitaph circulated at the time of the funeral reads: “To the memory of Charles Dickens, who died at his residence, Higham, near Rochester, Kent, 9 June 1870, aged 58 years. He was a sympathizer with the poor, the suffering, and by his death, one of England’s greatest writers is lost to the world.” Charles Dickens’s last words, as reported in his obituary in The Times were alleged to have been: “Be natural my children. For the writer that is natural has fulfilled all the rules of art.”

In the 1800s food was prepared exactly as it is today, by baking, broiling, frying, and steaming. Until around the middle of the 1800s cooking was done over an open fire. The use of cast-iron stoves was rapidly spreading by the end of the nineteenth century. Technological innovations transformed the nature of food production as the population grew. The invention of the railways immensely improved the quality of produce in the cities. Milk was transported by rail and kept fresh with the aid of a mechanical cooler. The spread of the railways also brought international trade across European markets. The Victorian kitchens were also transformed with the addition of new ovens and nifty gadgets such as: graters, pastry cutters, pie molds, and muffin tins.

So, in honor of Charles Dickens Birthday, my recipe this week is "Rice Pudding," which was enjoyed in the Victorian Era. With your dish of creamy Rice Pudding, don‘t forget to read some of Dickens novels, you will be hooked I‘m sure!

Rice Pudding

Ingredients:
1 cup of Carolina Rice (uncooked)
3 eggs
1/2 pint of Heavy Cream
2 cups of milk
1 cup of sugar
A pinch of salt
2 tablespoons Vanilla
1 tablespoon of Cornstarch
1 teaspoon of ground Cinnamon


Directions:
Cook rice according to directions on box. While rice is cooking, in a bowl combine with whisk the rest of the ingredients, except the cinnamon. Add mixture in pot, to cooked rice and stir continuously on medium heat until thickens. (when it starts to bubble) Pour into glass baking dish and sprinkle with cinnamon on top while hot. Cool on counter and then refrigerate for 10-12 hours before serving. Optional: you can add raisins or currants.

Till Next Time………………….

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved.

The Feast of Saint Blaise and "Double Raisin Bread Pudding" Recipe

As we begin the month of February, we are reminded by so many special days and events such as Groundhog Day, the Super Bowl, Black History month, Valentines Day, and in my family, it is my dad’s Birthday. But, there is one special day that is important to the Roman Catholic religion and on February 3rd we celebrate, “The Feast of St. Blaise” or the Patron Saint of “Throat Illnesses.”

Very few facts are known about Saint Blaise. It is believed that he was a physician and a Bishop in Armenia who was martyred in 316 A.D. He was born into a rich and noble family who raised him as a Christian. As the persecution of Christians began, he received a message from God to go into the hills to escape persecution. Hunters discovered a cave surrounded by wild animals that were sick. St. Blaise walked among them unafraid, curing them of their illnesses. The hunters recognized St. Blaise as a bishop and captured him to stand trial. On the way to trial, he asked a wolf to release a pig that belonged to a poor woman. When St. Blaise refused to renounce his faith, he was thrown into prison where he helped the sick prisoners and saved a child who was choking on a fish bone. When St. Blaise was sentenced to be starved to death, a woman in gratitude, sneaked into the prison with food and candles. St. Blaise was tortured by having his flesh torn with wool combs and he was finally killed by the orders of the governor.

Montepulciano, Italy
St. Blaise Church

Many Catholics remember Saint Blaise’s feast day because of the Blessing of the Throats. Two candles are blessed, held slightly open, and pressed gently against the throat, while a blessing is said. Saint Blaise is the patron Saint of physicians, sick cattle, wax-handlers, wool combers and of wild animals because of his care for them, and most important he is invoked against afflictions of the throat. 

In Italy and Sicily, where St. Blaise is known as “San Biagio“, many stories and devotions are celebrated on his feast day, especially where wool is worked. Slices of Panettone bread or little cakes are baked on February 1st and blessed on St. Blaise’s feast day, February 3rd. In Serra San Bruno, in Calabria, a cookie is baked in the shape of a walking stick or a bishop’s crosier, which is called “abbacolo.” The legend says, that the young men of the town offer these cookies to their sweethearts. If the girl breaks the piece in two and gives part back to the boy, keeping the other for herself, it means she will marry him. On this feast day, Italians eat Panettone and drink a glass of red wine. This is done to “bless the throat.” Saint Blaise celebrations include a special mass, with blessings of the throat, parades with music, and many bonfires. The town of Mugnano di Napoli, is known for a huge fireworks display for this festive feast day.　

My recipe this week is in honor of St. Blaise. It is my take on Panettone bread. Usually Panettone Bread is made at Christmas time or sold in Italian Specialty stores. Sometimes we can’t always have  availability of this type of bread, so I think that this recipe is a delicious way to celebrate St. Blaise with a bread that can be found in stores mostly all over, Sun Maid Cinnamon Swirl Raisin Bread. My recipe is called “Double Raisin Bread Pudding.“ Don’t forget the wine glasses to enjoy some fabulous medium bodied red dessert wines, which are packed full of fruit flavors, making this variety an excellent choice for this recipe. A nice glass of Port or Vin Santo wine would be a tasty way to celebrate this feast day of Saint Blaise.
 
“Double Raisin Bread Pudding“

Ingredients:
6 slices of Sun-Maid Cinnamon Swirl Raisin Bread (cut into 3/4 inch cubes)
1/2 cup of Sun-Maid Raisins
2 cups of milk
2 large eggs
1/4 cup of sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
Unsalted butter to coat baking dish

Directions:
Heat oven to 350 ° F (325° F for glass dish) Butter a 1 quart square or round baking dish. Combine bread cubes and raisins in baking dish. Combine with a whisk; milk, eggs, sugar, vanilla, salt, cinnamon, and nutmeg. Blend well. Pour over bread cubes and raisins. Let stand for 5 minutes. Bake uncovered 45-50 minutes or until knife inserted in center comes out clean. Serve warm or at room temperature, plain, with ice cream or a spirited sauce over the top. (optional)
Yields: 6 servings

Spirited Sauce:
1-1/4cups of powdered sugar
6 tablespoons unsalted butter
1 large egg, beaten
1/4 cup of Dark Rum, Brandy or Apple Juice
In saucepan, combine all sauce ingredients. Cook over low heat stirring constantly until thickened, about 3 minutes. Add sugar, continue to stir. Serve over warm pudding.
　
Till Next Time………….

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved.

Keep Warm & Cozy With My Mom's "Ricotta Ball Soup" Recipe

Last weekend it was cold and snowy here on Long Island. We didn’t get to much snow, but it was definitely cold. We really have had a balmy winter so far, so we can't really complain. As the end of January comes to a close, let’s get cozy and have a bowl of delicious warm soup. Did you know that January is “National Soup Month“? Make sure you have a bowl of soup before January is a memory.

Soup is usually warm and it is homemade by combining ingredients such as meat, with vegetables, stock, and water. The flavors are extracted and this then forms a broth. Traditionally, soups are classified into two main groups; clear soups and thick soups. Broth is made from cooking vegetables, meat or fish in water. This is also called bouillon. Consommé, is a clear meat or fish broth, served hot or cold. It is often used as a base for other dishes and soups. Then there are stews, which is a thick soup-like broth containing meat and vegetables. Soups have generally more liquid than stews. Bisques are made from pureed shellfish or vegetables and cream is added to make it thicker. Stock, is a liquid that is strained after cooking vegetables, meat, or fish, and other seasonings in water.

In 1897, a chemist named Dr. John T. Dorrance, with the Campbell Soup Company, invented condensed soup. Condensing, allows the soup to be packaged into a smaller can and sold at a lower price than other canned soups. This soup usually doubles in volume by adding a “can full” of water or milk. Today Campbell’s Tomato, Cream of Mushroom, and Chicken Noodle are the three most popular canned soups in America. Canned Italian style soups, such as Minestrone or Italian Wedding Soup, are also among the most popular. Canned soup has added a convenience to today’s way of preparing an easy warm soup for your family. Microwaveable bowls have expanded the ready-to-eat canned soup market, by offering an easy way to have a flavorful lunch especially in the workplace.

January 1968 
From left standing, myself, my mom & dad,
 my brother Chris & my grandmother Julia

Memories of enjoying a warm bowl or cup of soup was like a big hug of comfort food on a day of rain, snow or just being cold. In my Italian family my mom would always make some form of soup or stew for our dinner, whether it was homemade chicken soup when we were sick or a cup of soup after we were out in the snow, building snowmen. There is nothing like that warm aroma of steaming soup to melt all your troubles away. One of my favorite soups that my mother made when I was young and still does today is called Ricotta Balls Soup. When any of my family members hear that she is making this, our mouths water and it brings back memories of when I was young, living at home. It is really a feeling of warmth, family, plus food, which of course brings much love. So I would love to share this recipe with you, my readers. Once you have had this soup, you will be hooked and want to make this creamy, yummy, Ricotta Balls recipe over and over again. Enjoy!! 　

My mom's Ricotta Ball Soup

　"Ricotta Balls Soup"

Ingredients:

2 lbs of Ricotta Cheese (Polly-O)
4 cloves of peeled whole garlic
Fresh cut parsley / a handful
1 cup of bread crumbs (unflavored)
3/4 cup of fresh Pecorino Romano grated cheese
2 eggs
Salt and pepper to taste
1/4 cup of vegetable oil
3 to 4 quarts of water

Directions:

Put water in a wide but not deep pot. (Dutch Oven) After water is boiled put in 4 cloves of peeled garlic. Add about 1/4 cup of oil to water. Then add fresh parsley and about 1/4 teaspoon of salt. Lower water to a simmer; meanwhile prepare the Ricotta Balls mixture.

Mix together in a large bowl, ricotta, eggs, grated cheese, salt, pepper, and the bread crumbs. After combined, roll the mixture into small balls, (like meatball shape) make sure they are small, they will expand when cooked. (Like golf ball size) Once they are shaped into balls, place carefully in simmering water to cook. Cook them for about 20-30 minutes. Turn them very carefully in the pot as they will break apart. They tend to puff so do not overcrowd them. The water which becomes the soup, turns a little creamy from the cheese of the ricotta balls, and has the flavor as well. This recipe makes about 30-35 balls depending on how big you make them.


　
Till Next Time…………


Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

It’s My "1" Year Anniversary Of My Blog, Let’s Celebrate!

It is official, today January 18th, “Family Plus Food Equals Love”, has been online for “1” whole year! 365 days ago today, I wrote my first blog post. I had no idea how this blog would impact so many people, including myself. Since I have started this blog, I have learned an awesome amount from my research, other bloggers, friends, and family. Thank you to my readers and all who have stopped by to read my blog. Every one of you have made me feel that I have something important to say and share. I am not sure where year "2" will take me, but I do know that I will continue to write stories of my family. I am looking forward to new experiences and new recipes to share. I hope that you will continue to comeback for year two! So let’s celebrate! What better way to celebrate my blog’s anniversary is with some tea and some sweets. January just happens to be, “National Hot Tea Month”. A cup of tea is my very favorite beverage to drink. It is like a warm blanket comforting me and a drink that I can indulge in without feeling guilty.

Tea is packed with antioxidants, flavonoids, and has even been proven to improve the body’s natural defenses against bacteria or viruses. Many tea drinkers find the beverage soothing, a remedy for sore throats, and upset stomachs. Tea is the world’s second most popular beverage consumed, second only to water. It is easy to make, affordable, and offers a variety of flavors. In Italy, coffee or espresso is the drink of choice after a meal. Tea is rarely consumed. 

The traditional method of making a cup of tea is to place “loose tea leaves” in a tea infuser or a teacup and pour hot water over the leaves. After a couple of minutes of steeping time, remove the leaves and strain while serving a perfect cup of tea. The “tea bag” was invented by an American tea merchant Thomas Sullivan in 1907. He began distributing samples if his tea in small bags of Chinese silk with a drawstring. Many people noticed that they could simply leave the tea in the bag and reuse it with fresh tea leaves. Another form of a tea bag was introduced by Lipton in 1996, which has a unique design. It is called the “pyramid tea bag,” or “sachet bag,” because of its three-dimensional shape which allows more room for tea leaves to expand while steeping.

“Afternoon Tea” or “High Tea” is still practiced all over the world. Afternoon Tea involves manners, lace, and finger foods that include, crust less cucumber sandwiches, baked scones served with jam, biscuits, and an assortment of loose teas. Afternoon Tea was considered to be a ladies’ social event. High Tea on the other hand was a working class meal served shortly after five P.M. It was a heavy meal of meat, fish, vegetables, baked goods, and other foods. Today, the tradition of the “afternoon tea” continues as many people love to celebrate a birthday, holiday time, or other special events with a “tea party”.
　
When I turned “50,”my best friend, Mary Ann, gave me an afternoon tea party to celebrate my birthday. She prepared crustless tea sandwiches, scones with jam, and an array of flavored teas. She made me a beautiful hat cake, surrounded by petals of roses and a silk ribbon around the brim of the cake, just like a Victorian hat. Thanks to Mary Ann, it will be a birthday that I will never forget.

So, as we celebrate my “1” year anniversary of my blog, my recipe this week is called “Favorite Scones”, Courtesy of Cook.com- And don’t forget to enjoy a cup of hot tea with these delicious baked goodies. 

“Favorite Scones”
Ingredients:
1/3 cup of unsalted butter
1 3/4 cusps of unbleached all purpose flour
3 tablespoons of granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon of salt
1 egg, beaten
1/2 cup of raisins or currants, optional
4 to 6 tablespoons half & half or milk
1 egg, beaten for brushing on scones

Directions:
Preheat oven to 400 degrees. Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in 1 egg, raisins and enough half & half so dough leaves the sides of the bowl. Turn dough onto lightly floured surface; knead 10 times. Roll 1/2 inch thick; cut with round or heart shaped cutters. Place on un-greased cookie sheet; brush with beaten egg. Bake until golden brown, 10 to 12 minutes. Remove immediately. Split scones and serve with butter, jams, and jellies. Serves: 15 Enjoy!

Till Next Time……… 

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved.
　　
　　

"Nanni's Broccoli Rabe" Recipe & Story By My Guest Blog Writer

Hi readers! This week’s post is written by my guest writer, Vincent, who is my cousin Ellen’s husband. He wrote this story about his visit to my grandmother’s apartment and her recipe for Broccoli Rabe. I have written about my Nanni before in earlier posts as she was a mentor to me in many ways. She definitely had a flare and her style was very unique. I remember when I was younger, she never used a recipe to cook. She would usually add whatever she had in her pantry and fridge to create a meal that was very satisfying.

My recipe this week, is called “Nanni’s Broccoli Rabe,” which she taught Vincent how to cook. Broccoli Rabe is a common vegetable in the cuisine of Southern Italy, especially in Sicily. This vegetable is described as having a nutty, bitter, and pungent flavor. Broccoli Rabe is also a great source of vitamins A, C, and K, as well as potassium, calcium, and iron.

 Ellen, Vincent, & Nanni

So, please enjoy Vincent’s story as well as trying “Nanni’s Broccoli Rabe” recipe. I also want to thank Vincent for writing such a memorable and colorful story about our Nanni.

“The apartment was really from a different world. The baby Jesus sat in a glass shrine in the bedroom. The ceilings were high, there were antique molding on the walls and the rooms were filled with dark old world furniture. I was visiting my girlfriend’s 82 year old Sicilian grandmother at her apartment in Queens, NY. The midday light struggled to filter into the rooms past the heavy ornate draperies. Nanni was not like any 82 year old woman I had ever met. She had manic energy, flitting about her apartment showing us memorabilia and photos from her younger life, talking non stop, simultaneously sizing me up and whispering her assessments to Ellen. She was wearing a blue patterned housecoat, but she wore it like it was a dress from a fine store, and carried herself upright and proud. At some point we all became hungry and she mentioned she had some Broccoli Rabe, which she offered to cook. I think she knew, that her energy and youthfulness at her advanced age was amazing, so every once in a while she would throw in some detail of her regimen as if she was trying to offer advice about how to live as long and as well as she had. The Broccoli Rabe was spoken of not only as a delicious dish but also as a life prolonging medicine.

I had been cooking with my mother in her kitchen since an early age, and by reflex I started to help her clean and trim the vegetable--I picked up a knife to cut the tough lower stalks. She gave me a look, and stopped me. “No you never cut them,” she said, “the stalk will break where it is tender.” Then she demonstrated, taking one of the florets in one hand and the stalk in the other, bending it slowly, until it just broke, and then throwing the good part into the bowl, the tough part into a waiting brown bag to discard. In a skillet she put a couple of tablespoons of olive oil on medium heat, and sliced a few cloves of garlic into the warming oil. While the oil was still warming she put the Broccoli Rabe in the skillet and turned up the heat to high, continuing to stir with a wooden spoon. After the pan was getting quite noisy from the searing Broccoli Rabe she poured in about a cup of chicken stock, a pinch of red pepper flakes, and let the mixture come to a boil. Then she lowered the heat to a simmer, put a cover on the pan and let it cook for about 10 minutes.

My Grandmother "Nanni"

We sat at her ornate dining room table, the three of us, and enjoyed the meal and the continuing conversation. She looked at me closely and said she thought I looked like a young Gregory Peck. I did not know what to say, so I just thanked her and smiled, that seemed to be enough. Soon the meal and conversation was over, we said our goodbyes, and left her apartment. Though she lived many more years, that was the first and last time I had a chance to spend time with her cooking. I found out recently, that very few people in the family had ever been able to get her to share information on her recipes. This took place about 25 years ago and I still make Broccoli Rabe the way she taught me, simple, with family around, and a lot of bantering conversation to season the dish.”

“Nanni’s Broccoli Rabe”

Ingredients:
2 bunches Broccoli Rabe (about 2 pounds)
2-3 tablespoons of extra virgin olive oil
2-3 cloves of garlic, thinly sliced
1 cup of chicken stock
A pinch of red pepper flakes
Salt to taste

Directions:
In a large skillet, heat olive oil over medium heat. Add sliced garlic to heated oil, cook until just beginning to turn golden, about 5 minutes. Add Broccoli Rabe, toss to combine and sauté. Now add chicken stock carefully and a pinch of red pepper flakes. Cook, till boiled on high heat. Then lower heat to simmer, cover pan, cook for about 10-15 minutes. Season to taste. Serve warm or at room temperature. Serves: About 8 people.


Till Next Time……………

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved.

　

Feast of the Epiphany & Citrus Butter Cookies

This weekend is the “Feast of the Epiphany”. In the Catholic religion the teaching of the word “epiphany” means “manifestation”. This is the day when the Magi (Three Kings) reached the Christ child and He became known to the world as Jesus. There were three manifestations of Christ’s divinity, one, the birth itself, the Adoration of the Magi is the second, and the third is Jesus’ baptism. In some regions the Feast of the Epiphany is also called the Feast of the Holy Kings. The Kings names were Caspar, Melchior and Balthazar. They followed the bright five pointed star in the heavens which brought them to Bethlehem, and the stable where Mary, the Mother of Jesus, had just given birth. The Three Kings presented their gifts of gold, frankincense, and myrrh to the baby in the stable in honor of Him being born. The Feast of the Baptism of Jesus follows the Epiphany, as the last in the Christmastide celebrations, which are from January 6-9 in the Roman Catholic calendar.

There are various customs and traditions on how to celebrate The Feast of the Epiphany all over the world. In southern Italy, especially Sicily, they celebrate by their children looking forward to a visit from the Three Wise Men themselves. A sign of the region’s historical ties to Spain. In Tuscany and other region’s of Italy on January 5th, there is the tale of La Befana. A witch with her clothing worn to rags, she flies through the Italian skies on her broomstick during the night, and fills stockings with toys, and sweets for the children who were good, and coal for the ones that were naughty. According to the legend, the night before the Three Wise Men arrived at the manger, they stopped at the shack of an old woman to ask directions. They invited her to come along but she replied she was busy cleaning her house with her broomstick. Later that night, she saw a great light in the sky and decided to join the Three Wise Men, bearing gifts that had belonged to her child who had died. She got lost and never found the manger. As the legend continues La Befana flies around on her broomstick each year and brings gifts to children in hopes that she may find the Baby Jesus.

The blessing of the home is also a popular Epiphany custom, using blessed white chalk. Many households mark their entrance door with the year and the inscription CMB, the initials of the Three Wise Men. This inscription also stands for “Christus Mansionem Benedicat” which means “Christ, Bless This Home”.

There are many traditional foods that the Italians prepared for the Epiphany. The Magi came from the Orient, so many of the foods served on this day are spicy. Spice cake is often prepared to adorn your festive table for dessert. Sweet breads made with dried figs, anise seeds and candied fruits are always a favorite. These breads or cakes are made in the shape of a circle or crown, to honor the Three Wise Men. Everyone drinks the local wine and eats a special fig and raisin bread baked in a wood-burning oven. The flavors of oranges, and tangerines, are included in many dishes, which represent sunlight. (Epiphany is also known as the holiday of light) Meats such as lamb and pork are rubbed with good olive oil, rosemary, and garlic, which add a festive fragrance to your table.

When I was growing up my parents would leave the Christmas tree up until the Epiphany. As a child and even now, I really never wanted Christmas to be over. So, as I try to keep the spirit of Christmas going all year, I would love to share a favorite recipe with you called, “Citrus Butter Dipping Cookies”. This recipe is so delicious and has the fragrance of the citrus orange zest flavor. This recipe is courtesy of Melissa d’Arabian of the Food Network. Hope that you enjoy!

Citrus Butter Dipping Cookies

Ingredients:

1 cup unsalted butter, cool but not straight from the fridge
4 ounces cream cheese, cool but not straight from the fridge
1 cup of granulated sugar
1 teaspoon vanilla extract
1 3/4 cups all purpose un-bleached flour
1/4 teaspoon baking powder
Dash of salt
Finely grated zest from 1 orange

Directions:

Preheat oven to 350° F. Add the butter, cream cheese, sugar and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. In a separate bowl, whisk together the flour; baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Gently stir in the zest. Scrape batter into a pastry bag fitted with a 1/4 inch tip, or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips, about 2 inches apart, on a cold unlined baking sheet. Bake for 12 to 14 minutes or until lightly golden brown. Remove from the oven, and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with chocolate sauce for dipping, or with coffee, tea, or just nibble.
Makes: about 60 cookies (depending on the size you make them.)
　
Till Next Time…………………
　
Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved.

"Mama’s Lentils with Pasta" for “Buon Anno!” or “Happy New Year!”

As the clock strikes twelve midnight, on December 31st, people all over the world will wish each other a “Happy New Year.” For many people, this symbolizes the beginning of a better year than the previous one. Many people celebrate, by going to parties, drinking champagne, eating, dancing, fireworks, and especially by being with their loved ones.

Begin an Italian-American, the chance to celebrate New Years Eve with family, friends and the kids were welcomed at my parents’ home. I remember when I was very young my mother would tell us to take a nap in the daytime so we would be able to stay up till midnight. As I tried to nap, I could hear all the hustle and bustle in the kitchen preparing the food for that nights festivities. I could hear the clicking of the wine and champagne bottles that were to be on the table that night. As I drifted off to sleep for my nap, I could smell the aroma of fried vegetables cooking and the sweet smell of onions with sausage and peppers being prepared for our party. The smell of food cooking was a delightful aroma that meant love and family to me. As the guests began to enter our decorated house from Christmas, you could see all the dishes of goodies that were being placed on the tables. As the party continued, it was almost that time, when the New Year was approaching. Everyone put on their hats, crowns, had noise makers and we would count down the time, 10, 9, 8, all the way to Happy New Years. This to me was my favorite part of New Years Eve. My mom would give us kids, spoons and the covers to her pots, and we were allowed to go out in the street, and bang on them, and we would yell, Happy New Year. As kids, this was the best part of the evening and will be remembered for a life time.

Celebrating New Year’s Eve in Italy is called Capuano (the “head of the year”) or Notte di San Silvestro (the night of St. Silvestro). St. Sylvester I, was the 33rd Pope. In Italy there are rituals or traditions that are really not followed anymore in today’s world. Some of these rituals include throwing old possessions out the window, in the hopes of forgetting past misfortunes and clearing the way for good luck in the New Year. Firing up the Yule Log on the last day of the year, is an invitation to the Virgin Mary, who can warm the baby Jesus and then the ashes would protect the house from damage. The dinner menu consists of pork sausage and a lentil stew. The lenticchie (lentils) represent coins, being round in shape and is eaten at midnight, one spoonful per bell. This is supposed to bring good fortune. The eating of pork is said to represent the fat, or riches, of the land. Pomegranates are also eaten as symbols of prosperity and faithfulness. Fireworks and lots of noise also “scare” away the bad spirits. (Now I know why my mom would let us bang pots on New Years Eve)

 So, as I close this post, I want to wish everyone across the world who reads my blog a very “Happy New Year”. I also have a recipe to share, which is called “Mama’s Lentils with Pasta”. I hope that you enjoy this hearty recipe, and make it your tradition for New Years as well.

“Mama’s Lentils with Pasta”
Ingredients:
3 tablespoons of olive oil (just enough to coat frying pan)
8 ounces of dry brown Lentils (1/2 package)
4-5 carrots (chunks)
2 celery stalks (cleaned and in chunks)
2 onions (sliced)
2 cloves of garlic (cut up)
4-5 cups of water or beef stock
Salt and pepper to taste


Directions:  (Cooking time 1 1/4 hours)
Clean thoroughly through the lentils, so no stones or pebbles can be found. Then rinse the lentils in cold water. Put 4 cups of water or beef stock in pot and boil. After water boils, now add the lentils and lower heat to a simmer about 1/2 hour. While the lentils are cooking, put oil in large frying pan and heat up. Now add the sliced onions and celery cut up in chunks. Cover frying pan and sauté 5-6 minutes or until all ingredients are soft. Now add the cut up garlic at the end so the garlic will not burn. Once these ingredients are cooked till soft add them to the lentils in pot. If lentils are looking dry add another cup of water or stock. Meanwhile, clean and cut up carrots in chunks and add to the lentils in pot. Let simmer for about 3/4 hour so carrots can cook. Add salt and pepper to taste. While the lentils are simmering cook your favorite pasta to add to your lentils. My family uses, elbow pasta, Ditalini pasta or even broken up spaghetti. (Which is what my great-grandmother would use, my family also likes it very thick) Servings: 4 Enjoy!!!!


Till Next Time………….


Copyright © 2011-2012 “Family Plus Food Equals Love” All Rights Reserved.