“Wrap”- This Around Your July 4th Celebration!

Wishing you, my readers a Happy 4th of July! We're so grateful to live in this great Country and to celebrate the birth of our Nation. Most of us celebrate our Nation’s birth filled with family gatherings, picnics, barbecues, parades, and showing a great emphasis on the American tradition of Freedom. Many people display the American flag outside their homes or buildings. The most common symbol of Independence Day is the American flag, but other symbols include the Statue of Liberty, Ellis Island, and in New York harbor where you can see the Macy’s fireworks display. I have to mention our thanks to the servicemen and women who have been fighting for our freedom and keeping our country safe. These are the people that our founding fathers would have called our heroes!

As July is upon us, the summer is really heating up. We are in the middle of our second heat wave here on Long Island. I’m sure you, like most people are preparing your menus for this July 4th for family cookouts. That means grilling hamburgers, hot dogs, ribs, steaks, chicken, and veggies. Wraps are a great addition to your BBQ grills. I’m not talking about the wraps that you eat, (even though I will be sharing a wrap recipe later in my post) but wrapping food in something to give it a unique flavor and aroma. Some foods that you may cook on the grill may be small and may drop between the grates which would spoil your meal. So, what comes to mind, is foil. 

Aluminum foil is a great way to steam and cook vegetables as well as fish. Wrapping your foods with foil will keep all your spices in and it is an easy clean up as well. Besides using foil, there are many other ways to wrap your foods in. Here are some tips that can help you on using wraps for your July 4th cookout. If you plan on grilling corn on the cob, save some of the husks for wrapping your vegetables. A corn husk can give a slight sweetness to whatever is wrapped in the husk. Swiss Chard, Kale leaves and Collard greens brushed with some olive oil can also be used to house your recipe, just make sure it is closed tightly. Collard greens have thicker leaves than Swiss chard so that is a good green to use on your grill.


Don’t overstuff, less is more and don’t overcrowd the grill either. You want to cook everything evenly and you want the heat to circulate around your packets. Corn husks, fresh or dried have to be soaked at least an hour before grilling to reduce chance of burning. One more tip is, instead of using bamboo skewers for vegetables, use rosemary branches instead. Make sure you pull the leaves off and use your bare branch for your skewer; it will flavor your veggies or fish delightfully.

Now, to the wraps you can eat. The “wrap” sandwiches are variations of traditional sandwiches, but the bread is different. They are basically made of a flat type of bread and is spread with a hot or cold filling and rolled up. Wraps are a great way to use up leftovers, but your imagination is endless. To create a wrap, it is best to prepare all of your ingredients before you start. To assemble, either spread ingredients over the entire roll, leaving a 1-inch border all around, or spoon filling in a row down the center of the roll. Once it is filled, fold one end of the roll over the filling about 1-inch (this will keep filling from falling out the end). Then fold the other side of the roll over filling and now roll into a bundle. Next, wrap your wrap in clear plastic wrap and refrigerate. This will help keep the rolls shape. Then you can cut your wrap diagonally or in round rolls and enjoy.

My recipe this week is a wrap that I created for a lunch with my sewing group. I call it my “Chicken Surprise Wraps.” Everyone loves these flavorful wraps. This recipe is a very easy and refreshing. It’s an enjoyable way to have a cool July 4th celebration. Enjoy!

 “Chicken Surprise Wraps”

Ingredients:

2 Flour Tortilla 12-inch Fajita size (8 count)
2 boxes Perdue Shortcuts Chicken strips (9 oz)
1 package of pre-washed spinach leaves (6 oz)
1 box Oscar Mayer Bacon fully cooked (12 count)
1 bag of Diamond Sliced Almonds (2.25 ounces)
1 bottle of your favorite Ranch dressing mix
2 jars of Roasted Peppers (olive oil & garlic) (12 oz)

Directions:
Spread 2 tablespoons of Ranch dressing in center of each tortilla. Layer with the spinach leaves, a couple of strips of chicken, 2 slices of bacon, piece of roasted peppers, and then sprinkle with a hand full of sliced almonds. Roll up tightly and cut in half. Keep in refrigerator till ready to serve. Serves: 8-12 according to how much you put in them.

Till Next Time……..

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

Everything Is Coming Up Onions! Plus A Tuscan “Onion Soup” Recipe

Everything is coming up Onions! All types, sizes and colors are all around us. They are sold in grocery stores and farmers markets all across the United States. Some onions are highlighted at sporting events, have been featured in movies, and written about in books. They add flavor to recipes for everything from breakfast to gourmet dinners. Onions can be eaten with your fingers, dipped in sauces, and covered with spices. You can eat them raw, grilled, cooked in soups, and caramelized or sautéed. So, come on with me and let’s see what onions are really all about.

The onion is believed to have originated in Asia, but it is likely that they may have been growing wild on every continent. Dating back to 3500 BC, onions were one of the foods that did not spoil during the winter months. The ancient Egyptians worshipped the onion, believing that its spherical shape and concentric rings symbolized eternity. In the Middle Ages, onions were used to pay rent and were given as gifts. Native American Indians used wild onions by eating them raw and cooking them. Onions not only provide flavor; but they also provided health benefits as well.

Italian Cippolini Onions


Did you know that Onions are high in energy and water content? They are low in calories, and have abundant amounts of B6, B1, and Folic acid. Chemical compounds in onions are believed to have anti-inflammatory and antioxidant properties. Raw onions have also been helpful in reducing swelling from bee stings. In the USA products that contain onion extract are used in the treatment of topical scars. According to an American chemist the chemicals in onions also have the potential to alleviate or prevent sore throats. While members of the onion family appear to have medicinal properties for humans, they can be deadly for dogs, cats, and guinea pigs.

Onions come in an assortment of sizes, colors, and shapes. Yellow, red, and white are the three colors of onions. Yellow onions are full-flavored and are mostly used in cooking. These onions turn a rich, dark brown color when cooked. The red onion, with its wonderful color, is a good choice for eating raw, or in grilling. While the white onions are traditional for cooking. They have a golden color and sweet flavor when sautéed. The Cippolini onion is specific to Italian cooking and is smaller in size. This onion can vary in colors, but the most common is the yellow Cippolini in a flatter shape. They are bittersweet bulbs that come from the grape hyacinth. Cippolini onions are delicious for pickling, and boiling, but are perfect for skewers, grilling, and roasting.
　
I know that when I am peeling onions or even cutting them, my eyes water and tear up. Here are some tips on avoiding teary eyes. To make onions milder, soak them in milk or pour boiling water over the slices and let stand. Rinse with cold water. Eye irritation can be avoided by cutting onions under running water. Another way to reduce irritation is by chilling, or by not cutting the root of the onion as that is the part that has the highest concentration of enzymes which activates the gas, so our eyes water. If you use a sharp blade to chop the onions, this will help with the tearing of your eyes.

How about some onion trivia? 1. What should you eat to get rid of onion breath? (Parsley) See if you get this one correct? 2. New York City is known as the Big Apple. Before having that nickname, it was known by a different nickname. What was that name? (New York City was called the “Big Onion” because it was a place from which you could peel off layer after layer without ever reaching the core.)

My recipe this week is my version of Mary Ann Esposito’s, “Onion Soup From Tuscany” or “Zuppa di Cippolle di Toscana” taken from “Ciao Italia”. Hope that you enjoy and try different types of onions in your next meal.

“Onion Soup From Tuscany”

Ingredients:
6 tablespoons of Extra Virgin Olive Oil
1/4 pound of pancetta or bacon, diced
5 large yellow onions, peeled and thinly sliced
5 1/2 cups of HOT beef or vegetable broth, low sodium (canned)
1/2 cups of dry red wine of your choice
Salt and freshly ground black pepper to taste
4 slices of coarse bread cut in 1/2 -inch thick
1 cup of grated Pecorino Romano cheese & Swiss cheese combined

Directions:
In a large soup pot heat 4 tablespoons of the oil over medium high heat, add the pancetta or bacon and cook for 2 minutes. Stir in the onions, cover the pot and cook slowly for about 15 minutes, stirring often. When the onions are soft and limp pour in the broth and wine. Stir the mixture. Cover the pot and simmer for 30 minutes. Add salt and pepper to taste. Keep the soup warm while you brown the bread. Preheat the broiler. Heat the remaining olive oil in a sauté pan and brown the bread on both sides. Drain the slices on paper towels, then place a slice in the bottom of each individual bowl. Pour the soup over the bread and sprinkle the cheese over the top. Broil until the cheese melts. Serve immediately.

Till Next Time………………….

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

Sizzling and Grilling for Father’s Day & A Beef Shish-Kebab Recipe

‘Tis the season---for sizzling and grilling. The first official day of summer is next week and this weekend we celebrate “Father’s Day.” This special day, is a celebration to complement fatherhood and male parenting. Father’s Day is celebrated in many countries, but the date varies. As our celebrations continue with our family gatherings, cooking on the grill or BBQ’s are a big part of Father’s Day. The weather is sunny and warm which is a perfect way to start the merriment of the day. So let’s go outside and get grilling!

Men, for years have been somewhat in charge of the “Grill or BBQ”. It is said that, “women cook” and “men grill.” It is a big thing to get prepared for the “Grill Master” or “King of the Grill”. There are special tools that are needed and we can’t forget the “grilling apron.” Grilling or BBQ’s are exciting and fun for men, due to the fact that there is fire, meat, and beer involved. Now, I am not saying that women can’t grill or BBQ, which they can, but most of the time they choose to leave this job to the guys.

Before we start grilling, eating, and celebrating, let me share with you some interesting facts about the way we cook our food with this method. Typically to “grill” is to cook quickly, while “barbecue” is a much slower method using less heat than grilling over an extended period of several hours. Whether you use gas, charcoal, or flavored wood chips/boards, all of these methods add flavor and tenderness to your meats, veggies, and yes, sometimes fruits for desserts. You can use a wide variety of marinades but look for something with an acidic base, like a vinegar or citrus juice with enough flavor, but not over power it.

Grilling is often presented as a healthy alternative to cooking with oil, although the fat and juices lost by grilling can contribute to drier food if you don’t watch your grill. Shish Kebabs are best grilled over a high heat. Kebabs are small pieces of meat on a stick. Or veggies, if you are a Vegan, even though the term shish kebab (şiş kebap in Turkish) translates to “grilled meat on skewers.” Orginally this was a Turkish dish of marinated lamb that was skewered and grilled over a charcoal fire. But today, we skewer and grill everything from eggplant to chicken, and fruits to marshmallows with chocolate. It is often recommened to choose food that will cook at the same rate and same size, when putting them on the skewer together.

My dad the "Grill Master"

My dad is our Grill Master. He either grills with charcoal or uses the gas BBQ. He would even go outside in the rain with an umbrella or in the winter when it was snowing and get the BBQ ready for our dinner. He still to this day goes out in his apron with his tools and cooks for the family, his famous steak, ribs, or shish kebab recipe. I would love to dedicate this recipe to my dad and wish him a very “Happy Father’s Day” from his favorite daughter (his only daughter). “Festa del Papa!” And a “Happy Father’s Day” to all of my readers as well.


Beef Shish Kabobs

Ingredients: (depending on how many people you are serving)
beef sirloin, top sirloin, or filet
yellow or white onions
green peppers
large white button mushrooms
red peppers
Meat Marinade (jar or mix)

Directions:
If you are using bamboo skewers, start by submerging them in water. Let them soak for 30 minutes. If you use double skewers it makes it easier to turn without having the ingredients spin on the skewer. You can use two bamboo skewers.

Make the marinade. (follow recipe on marinade) In a stainless or glass bowl large enough to hold the meat. Cut the steak into 1 inch to 1 1/2 inch cubes. Add the cubes to the marinade bowl. Let it rest for 2 hours in the fridge. Then remove it from the refrigerator and let it come back to room temperature.

Cut the onion in half and then cut each half into quarters. Cut the green pepper open and clean out the seeds. Cut the pepper into 1 inch squares. You can leave the mushrooms whole, but for larger mushrooms, you cut them in half. You can alternate between onions, peppers, and mushrooms, with the meat on the skewers. After assembling the kabobs, brush some oil on the BBQ grill with a paper towel dunked in oil so they will not stick.

Place the kabobs on the hot grill directly over the flame or coals. Keep the lid open since we are cooking on direct heat. Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness. Remove the kabobs from the grill and let them rest for 3 or 4 minutes before serving.

You can serve over rice with a crisp tossed salad and a glass of Redwood Creek Rich Red Blend wine, which has the luscious flavors of dark cherry and brown spice. Enjoy!

Till Next Time……….

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

Breakfast For Dinner: With A "Double-Coated Baked Chicken" Recipe

Decisions, decisions! How do you choose what cereal to have for breakfast? Should you have Corn Flakes, Special K or maybe a bowl of Rice Krispies? Well, maybe it’s a morning for oatmeal, Maypo, or my favorite which is Maltex, by Ralston. This is usually a difficult choice for most people, especially upon rising from a nights sleep. Your mood plays a part in deciding which you should choose. Hot, cold, Granola or Sugar Pops? I know it’s a rough one to figure out.

Did you know that cereal; the way we know it today was not a regular breakfast food until the early 1900’s? Before the 1900’s breakfast often included pork chops or rolled beef, as well as bread and biscuits. Porridge was the most common cereal throughout Northern Europe and Russia at least three centuries ago. Barley was the most common of grains used and was soaked to soften them to make it more of a pleasant taste. As the years went on the idea of boiling the barley was preferred, because it created a warm dish for cold mornings. Porridge was considered a poor man’s meal, but it took some time before it was socially customary among the richer society. Porridge was filling and nourishing but not very flavorful, so many people added brown sugar, honey, or maple syrup as sweeteners. 

Have you decided what cereal to choose for breakfast yet? I guess you want some more information ok; here is something to wet your whistle. Battle Creek, Michigan is the hometown of your favorite breakfast cereals. June 8-9th is the Battle Creek Cereal Festival. This event celebrates the city of Battle Creek and has the World’s Longest Breakfast Table. You can visit Kellogg’s Cereal City USA, museums, concerts, parades, movies, games, and everyone has the opportunity to eat breakfast cereal at the longest table in the US. You can even become a “Famous Flake!” Have your photo placed on an 18 oz box of Kellogg’s Corn Flakes, plus everyone also receives an individual size box of cereal.

Dr. J. H. Kellogg 1913

Are you getting hungry yet? But there is more, so get out your bowl, milk, a spoon, and some fruit, and decide what cereal you are going to eat and I will tell you more. This is where it gets interesting. In 1894, John Kellogg and his brother, Will, accidentally left a pot of boiled wheat grains overnight. When they found the pot in the morning, the softened wheat materialized as a large, thin flake. As they dried, these flakes became a tasty cereal. But they found that it worked even better with corn and by 1906, the brother’s had founded the Battle Creek Toasted Corn Flakes Company. Wait! Don’t forget the bananas, that adds to your nutritional breakfast. There is irony to this story. John Harvey Kellogg was a Doctor at the Battle Creek Sanitarium and had a patient named Charles William Post, who was intrigued by the “Corn Flakes” he was served. (Isn’t that name familiar?) He in time started his own operation and created what we know today as “Grape-Nuts”. He also originated his own brand of corn flakes called Post Toasties. Dr. John H. Kellogg and C.W Post both emerged from this one sanitarium in Battle Creek and became food giants. General Mills did not get into the cereal business until 1941, with its famous “Cheerios“.

Well, I am glad you enjoyed your breakfast and finally made your decision, but did you know that you can use cereal for not only breakfast, but have these tasty morsels for dinner as well? If you go online to Kellogg.com you can find many recipes that use corn flakes for adding flavor and crunch to any meal. My recipe this week is called Double-Coated Baked Chicken. Let your imagination go wild and use your breakfast cereal not only for breakfast but for creating new and exciting recipes too.

Double-Coated Baked Chicken

Serves: 8
Prep time: 30 minutes
Total time: 1 hour 30 minutes

Ingredients:
7 cups Kellogg’s Corn Flakes® cereal crushed with your hands
1 egg
1 cup of fat-free milk
1 cup of all purpose flour
1/2 teaspoon of salt
1/4 teaspoon pepper
3 pounds of chicken pieces, (without or with skin) rinsed and dried
3 tablespoons unsalted butter, melted

Directions:
Place Kellogg’s Corn Flakes® cereal in shallow dish or pan. Set aside. In medium mixing bowl, beat egg and milk slightly. Add flour, salt, and pepper. Mix until smooth. Dip chicken in batter, coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray, parchment or foil lined. Drizzle with butter.
Bake at 350°F about 1 hr or until chicken is tender, no longer pink and juices run clear. For food safety, internal temperature of the chicken should reach at least 165°F. Do not cover pan or turn chicken while baking. Serve hot.

****Important announcement!!! I was selected to be "Chef of the Week" from 6/8/2012 - 6/14/2012 on eRecipe.com . This is truly an honor and I thank you Raquel, from eRecipe.com for this award. Please when you have a chance go to eRecipe.com and you can see some of my recipes that will be posted. 　
　
Till Next Time……………………

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

"National Doughnut Day" & A "Whipped Cream Zeppole" Recipe

Let’s celebrate! Friday, June 1st is “National Doughnut Day!” Who knew that this incredible, edible, sweet, and torus-shaped piece of dough which is deep-fried would be one of our nation’s favorite foods? The doughnut or aka “donut” was first served to the soldiers by the Salvation Army during World War I. National Doughnut Day started in 1938 as a fund raiser for Chicago’s Salvation Army. The goal of this day was to help the needy during the Great Depression, and to honor the “Lassies” of the Salvation Army.

Soon after the US entered into World War I, The Salvation Army concluded that the needs of the US soldiers could be met by creating “huts”. These huts were canteens or social centers that would serve baked goods, provide supplies such as stamps, writing supplies, and a clothes mending service. They had six staff members per hut which included four female volunteers who could “mother” the boys. Because of the difficulties of providing freshly baked goods from these “huts”, two Salvation Army volunteers (Ensign Margaret Sheldon and Adjutant Helen Purviance) came up with the idea of providing doughnuts. This idea became an instant hit and soon many soldiers were visiting The Salvation Army huts. Margaret Sheldon wrote one busy day, “today I made 22 pies, 300 doughnuts, and 700 cups of coffee.” As the legend spread of the provision of doughnuts to US soldiers, the term “doughboy” was created to describe the US infantry. Today, National Doughnut Day is still used as a fund raiser run by the Salvation Army. So be sure to check out your local donut shop and other bakeries across the nation, they are sure to be celebrating. We have to thank Margaret and Helen for helping out our soldiers and giving them something so deliciously sweet to eat. 

Now, instead of an American donut method, I thought I would share an Italian donut recipe which is what I call a Zeppoli. (Zeppole is one and zeppoli is many) They also can be called Sfinge or Crispellis. I can’t imagine going to a feast or a carnival and not getting a bag of hot fried dough balls covered in powdered sugar. Also you can find them around the feast of St. Joseph. I know this sounds like a health hazard, which it probably is, but they are the most delicious dough balls ever. I would think that everyone has had a few in their lifetime, but if you haven’t had one I will try to explain what they taste like. They are like the middle of a doughnut, only bigger. They are chewy, sweet, and a lot greasier than a regular donut. You should have them hot, right from the oil served with confectioners sugar (powdered) sprinkled all over them. I have to tell you to try them, but I should say do not, due to the fact that they are so good and addicting.

Zeppole originated in Italy and is known in many Italian American communities in the United States as well. They can also be filled with custard, jelly, cannoli-style pastry cream, whipped cream, candied fruits, chocolate pudding, and also filled with ricotta mixed with small pieces of chocolate chips. The custom was popularized in the early 19th century by the Neapolitan baker Pasquale Pintauro. The terms zeppole and sfinge also are used to refer to baked cream puffs made with choux pastry. Zeppoli can also be savory, and consist of fried bread dough often filled with anchovies. In parts of Calabria, Italy, (my mom’s family is from there) the anchovies are consumed on New Year’s Eve and New Year’s Day. In Malta, anchovy zeppoli are traditionally consumed during the Lent fasting period.

To honor National Doughnut Day, I am sharing my version of an Italian donut called “Whipped Cream Zeppole.” This recipe is taken from Mary Ann Esposito (Ciao Italia). She filled hers with a Ricotta filling but I am using whipped cream instead.

Whipped Cream Zeppole

Ingredients:
2 cups of water
1 tablespoon unsalted butter
Pinch of salt
2 cups unbleached flour
6 eggs
Vegetable oil for frying
Whipped cream
1/2 cup of semi-sweet chocolate chips (optional)
Powdered sugar (optional)
Maraschino Cherries (optional)

Directions:
Bring water, butter, and salt to a boil. When boiling, add flour and stir until thoroughly mixed, for about 1 minute. Take off fire. Put into mixing bowl and cool for 10 minutes, so the eggs will not curdle. Mixing at a low speed add 1 egg at a time allowing each egg to blend. Put dough into a pastry bag. (a star tip) Cut 12 pieces of waxed paper into 3-inch squares and lightly dust with flour. Pipe a doughnut shape onto each piece of paper.

Heat oil to 350° F. Carefully slide batter off the wax paper into the oil. Fry for 7 to 8 minutes turning every couple of minutes. Doughnuts should double in size. Allow to cool on absorbent or brown paper. When cooled slice horizontally.

Mix the chocolate chips into the whipped cream. Put cream into a pastry bag and fill around the zeppole. Press the top of the pastry onto the bottom. Sprinkle with powered sugar and place a cherry on top of each pastry. Enjoy!


Till Next Time……………..

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

Strawberries, Farmers Markets, Plus A "Quick Coffee Fruit Torte" Recipe

It’s Memorial Day Weekend and that means the unofficial start of summer. A time to be outside enjoying the warmer weather, having fun, cookouts, and remembering our veterans. As May comes to a close there still is one more honor that we have to salute to and that is the “Strawberry” . The month of May is National Strawberry Month. This holiday is when we can celebrate the love of strawberries and be aware of the value this small sweet fruit has to offer. We also have to say a big shout out to our local farmers markets, which has brought us their very best, fresh, safe, sweet fruits, and vegetables that are grown here within our local neighborhoods.

It is so important to buy local every season. The local greenhouses, farm fields and vineyards are what make our neighborhoods so special. We have to invest into our own community which is vital for each of our regions to thrive. There are 5 reasons to buy at your local farmers markets.


1. Know that your food comes from a safe environment. Strict polices and regulations are put into place to keep our food safe and free of all pesticides, so buy organic as well.
2. Small farms and family owned. Growers often come from generations of farmers who have lived and worked in local communities. 3. Taking care of the land and protecting the environment by helping to develop new ways to reduce our carbon footprints, water usage, recycling, and be active environmentalists. 4. Good for economic reasons, which create sales tax, income tax, and real estate tax. Businesses add a lot of tax for each state. 5. Jobs and employment helps support hundreds outside those on the farm. Machine manufacture, equipment, dealers, suppliers and produce distributors.

Now, let’s get back to one of my favorite berries, which is the strawberry. The Garden Strawberries are the most common name known and was first bred in France in the year of 1750. This fruit is known for its characteristic aroma, bright red color, juicy texture and its sweetness. It can be either eaten as preserves, pies, ice cream, milk shakes, and yogurt. Strawberries are also known as the romantic picnic foods. They can be added to cream and also dipped in chocolate. You can also use them for cake decoration and fillings. The strawberry is an excellent source of vitamin C and 1 cup equals 45 calories. Strawberries are an easy plant to grow, and can be grown almost anywhere in the world. The best time to plant strawberries are in the middle of Spring. Strawberries can also be grown in clay pots, and will still produce fruit. Some farmer’s markets or farms stands will allow you to pick your own strawberries. Harvesting your own food is not only a family affair but also connects you with where your food comes from, the Earth.

　
I remember a story when I was about 22 years old; I had some relatives that lived upstate on a farm. We had a fun summer that year with the family and the air just seemed to be fresher. One day my uncle took us strawberry picking in the local farms. I was so excited. Well, remember I lived in Queens, NY, and I had never been berry picking or even knew anything about farms or produce. As we are in the car and riding along to the farm, I thought I saw some strawberries in the trees. Here I am looking in the trees and not having any idea of how they grew. Needless to say that this city girl was laughed at by the family the whole trip. I had no idea that they grew low to the ground. It was one of the best days in my life, getting that close to nature and spending time with my family.

So, in honor of strawberries and farmers markets, I want to share this recipe with you. This is an easy and delicious recipe for dessert as you enjoy your Memorial Day Weekend. It is called “Quick Coffee Fruit Torte” from Quick Cooking Magazine, but I put a “berry spin” on it. Hope that you have fun, be safe, and treasure your family time.

Quick Coffee Fruit Torte

Ingredients:
1/4 cup of sugar
1/4 cup of water
1 tablespoon instant coffee granules
1-1/2 teaspoons of butter (unsalted)
2 bananas sliced thin
1-1/2 pints of fresh strawberries, sliced (save a few whole ones)
1 frozen pound cake (10-3/4 ounces), thawed
1 carton (8 oz) frozen whipped topping, thawed
Grated Chocolate, optional

Directions:
In a small saucepan, combine the sugar, water and coffee. Bring to boil; cook for 3 minutes, stirring occasionally. Remove from heat, stir in butter. Cool slightly.
Split cake into three horizontal layers. Place bottom layer on a serving plate. Brush with about 1 tablespoon of coffee mixture, spread with 1 cup of whipped topping. Next place sliced bananas and sliced strawberries on top of whipped topping. Repeat layers. Brush remaining coffee mixture over cut side of cake layer; place coffee side down over topping. Spread the remaining whipped topping over top of torte. Garnish with grated chocolate, whole strawberries and chill until served.
Yield: 6-8 servings Prep/Total Time: 20 minutes
　
Till Next Time………..

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

Birthday's And Coconut Shrimp Lunch

Nestled in the heart of Smithtown, Long Island, sits a restaurant called “The Garden Grill”. I have passed this charming old Victorian country house many times going through town, but never had the pleasure of dining there, until last Wednesday.

My “sewing” group friends chose this lovely restaurant to take me out for lunch and celebrate my Birthday. I was pleasantly surprised when they suggested going out for lunch. Usually about every Wednesday we all get together to have our “sewing ” group at my house. When I say “sewing,” that means many different things, which would include crocheting, knitting, counted cross stitch, embroidery, crafts, and of course your traditional sewing projects. We all have learned from each other and have shared in each other’s celebrations as well as sorrows. It is a day of friends getting together that have the same things in common, we laugh, tell stories, chat about family, vent, share photos, recipes, and sometimes even cry. I was very blessed to have met these ladies and am very pleased to welcome them in my home.


As I entered The Garden Grill for the first time, I felt like I was stepping back in time. This 120 year old Victorian house was converted into a family owned country inn. The rooms are all romantically decorated with beautiful floral accents, ornate moldings, antique furnishings, black and white old photographs of family weddings, beautifully crocheted doilies, tea pots with cups, and so much more you didn’t know where to look first. The décor was definitely reminiscent of another era but had such a warm atmosphere that if you love the Victorian old world, this is the place for you to enjoy.

The Garden Grill

Our table was round with an elegant gold damask tablecloth. Flowers adorned the center of the table and water with lemon was poured in our glasses. The china was white with gold trim, and everything was placed perfectly. The choices on the menu at The Garden Grill include a wide variety of pasta, steak, seafood, and salads. As we were reading the menu everyone was saying that the description of each dish sounded scrumptious. There was a basket of sun-flower seeded bread on the table and to accompany the warm bread was sun dried tomato butter. Now our lunch was served and I couldn’t wait to taste my choice. The luncheon platter that I selected was called Coconut Shrimp. It arrived in a large white bowl filled with crispy fried, coconut crusted shrimp, on a bed of mixed greens with pecans, walnuts, mandarin orange slices, and drizzled with a ginger dressing. Simple but tropical, crispy and flavorful, I definitely made the right choice. No doggie bag this time, I ate it all and enjoyed every mouthful. My friends had a variety of different menu choices and they all agreed that our lunch was a yummy way to celebrate my special day. So as we left The Garden Grill that day, I know I will unquestionably go back there again someday.

After we had our fabulous lunch we all went back to my friend’s house to work on our sewing. Again to my surprise there was tea, coffee plus cake for my Birthday all out on her beautiful dining room table. The cake was not a traditional Birthday cake, but huge cupcakes that they put a candle on to sing Happy Birthday. The cupcakes were so big that we cut them so we could taste a piece of each. They were so delightful and different, but unbelievably decadent. The choices included were a carrot cake cupcake, red velvet, German chocolate, strawberry shortcake, hostess, and an Oreo cupcake. That to me was a perfect ending to a wonderful Birthday, with friends, good conversation and of course delicious food. So a big thank you to Carolyn, Ginny, Elaine, Debra, and Cathy plus two other “sewing” group friends that were not able to attend Kris and Carolyn.

So, as I was writing this blog I kept thinking about the Coconut Shrimp that I had at The Garden Grill. Wouldn’t it be fabulous to recreate the crispy fried Coconut Shrimp dish? I found a recipe that I had from a while ago, that I created and think you will love it. So, thank you Garden Grill and to my friends for a wonderful Birthday that I will remember for a long time. Enjoy!!

Coconut Shrimp

Ingredients:
1 lb of uncooked shrimp peeled, deveined, with or with out tails.
Peanut oil or vegetable oil (for frying)
1/2 cup of ice water
1/4 cup of cream of coconut (you can find this in the drink mix isle)
3/4 cup of flour, sifted
3/4 cup of Panko (Japanese breadcrumbs)
1/2 cup of shredded unsweetened coconut
Salt and pepper to taste

Directions:
Line baking sheet with parchment paper. Mix ice water, cream of coconut and flour together in a bowl, add your salt and pepper to your taste, this is your tempura batter. (You can also buy in the grocery store pre made mixes of tempura batter) Next, mix in a shallow bowl the Panko breadcrumbs and the shredded coconut together. Set aside. Put oil in pan and heat up, so you will be ready to fry the shrimp. Working with one shrimp at a time, dip in tempura batter, then coat the shrimp in the panko with the coconut and place on baking sheet. You can have all the shrimp ready to fry and can be prepared up to 4 hours ahead of time. Cover and chill. Now once oil is heated, place very carefully in hot oil and fry till golden brown. Can be served on top of a mixed green salad or also as an appetizer with a ginger dipping sauce or ginger vinaigrette.

Till Next Time………

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

May is Lupus Awareness Month! Band Together For Lupus!

Welcome! This week I am going a little off track and sharing something with you my readers, that I have never written about. I have a chronic illness called, Lupus (SLE). I was diagnosed when I was 45 and have been living with its wrath for over 13 years. Yes, it has been really hard dealing with this chronic illness, like a roller coaster ride, pain, lots of pills, doctors, side effects, other medical issues that add to my Lupus, fatigue, tears, and too many more to mention. But even with those issues I look at it as a blessing in some sort of a crazy way. The blessing is that I have learned so much from having this illness such as, life lessons about having patience, being a strong person mentally, have discovered the importance of being optimistic, understanding how people feel with disabilities, knowing and appreciate how important it is to have faith, family and friends, plus being proud of the woman I am despite having Lupus. It isn’t that I didn’t know all this before, but it just seemed different to me now, as I am a person fighting everyday with this illness.

There are two reasons why I am sharing this information and the first is that it is “Lupus Awareness Month,” which is observed in May. The other is that I hope sharing my experiences will help others who have Lupus know that they are not alone. May 10th is World Lupus Day, and May 18th is POP day, which stands for “Put On Purple”. The colors of Lupus are Orange and Purple. So, please show solidarity and support by wearing purple or orange in the month of May.

“Lupus Awareness Month,” is observed to increase public understanding of the unpredictable and potentially life-threatening disease that affects an estimated 1.5 million Americans and at least five million people worldwide. Someone in the US is being diagnosed with Lupus every 30 minutes. Lupus is a complex autoimmune disease that causes inflammation and can damage any organ in the body. Many symptoms of Lupus mimic those of other illnesses, which makes it very difficult to diagnose. Everyone who has Lupus can have different symptoms and different problems. No Lupus patient is the same. Researchers do not know the exact cause of Lupus, but it is NOT infectious, NOT cancerous and you CANNOT catch Lupus by coming in contact with someone who has the disease. It is important to emphasize that a complete medical evaluation by your doctor is essential to ensure a proper diagnosis and treatment. I hope that this gives you, my readers some understanding of the illness. We all have illnesses in our families, and try to give to so many different charities, I indeed understand. A new drug that will help Lupus patients just became available after 50 years. So we need more funding and support for awareness. Please, Band Together, so we all can Change Lives and join or give generously to the Lupus Foundation of America.

I remember when I was living in upstate New York, (which is where I was diagnosed), my parents came up to visit me in the summer. My dad had found an article on a website that he thought I may want to check out. The article was about the founder of this new web site called ButYouDontLookSick.com. Christine Miserandino has Lupus and is an advocate for people with all kinds of invisible illness. I couldn’t believe it when I visited her site. There were others who had Lupus plus other invisible illness and everyone was finding out information, expressing their feelings, and supporting each other. What a great title to call this website, as that is what everyone was always telling me, “but you don’t look sick” to have Lupus. Christine has hit it on the head, with this web site, where others can find a collection of stories, articles, book information, health resources and it is a very positive place for those who are living with chronic pain. So, needless to say I found a goldmine, I have to say a BIG thank you to my dad who found this article. 

Christine Miserandino you are my hero! Thank you for all you do. She gives inspiration to everyone that comes in contact with her. But when it comes to her “Spoonies” she is like a mother hen. Yes, I did say “spoonie”. I am a “spoonie” and so are over 11,000 other people that have joined Christine and the ButYouDontLookSick family. Christine is the author of "The Spoon Theory"which is a story to explain what life was like living with Lupus, a chronic illness to her friend. She used a “spoon” a normal every day item, so people would understand and be reminded of the small struggles and choices “we” make every day. When you are healthy you do not have to think about every thing you do within a day, such as working, cooking, the walk from your car to the store, or cleaning your house. It is a story about using your energy, choices and consequences, of every day life. The Spoon Theory is like our mantra or the secret society of the invisible illnesses. So that is why I have a spoon on my profile picture on Facebook and on Twitter. It is called a Twibbon to show that I can identify and support “The Spoon Theory”. Christine and the ButYouDontLookSick website has been my go to place where I can network with friends, have a positive attitude, and accomplish my goals.

Thanks for reading my story and I hope this has given you a better understanding of what it is like to have Lupus. “Spoonies” unite and please support our cause.

Come back next week for another recipe and more stories of my Italian family.

Till next Time……..


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

May Is "National Salad Month" & A "Tricolor Cauliflower Salad" Recipe

As we begin the month of May, the weather is getting warmer. This means that you will be outside more and enjoying your days in the sun. As you participate in activities outside, you will want to prepare quick and nutritious meals for your family. Well not to worry, because May is “National Salad Month“. Who knew that a whole month was allocated to celebrate and enjoy the “salad”? What can be more simple and easy so you are not stuck in the kitchen cooking all day by a stove or oven, so let’s make a tasty salad!

Salads can be served as an appetizer to stimulate your appetite, a side dish that will accompany your main course, for your entrée which would include your protein, (beef, pork, chicken, or fish) and also for desserts that you can add gelatin and whipped cream for a delicious sweet treat. The salad can be made from many different ingredients, not just lettuce such as vegetables, legumes, eggs, cheese, and pasta. They may be served either cold or hot, often raw vegetables are added and many sweet fruits.

The word “salad” comes from the French “salade” which has the same meaning. The first appearance of the word “salad” was in the 14th century. Salt is also associated with salad because the vegetables were seasoned with a brine or a type of vinegar dressing. The “Salad Bar” term first appeared in American English in 1976. Many food historians say that the Romans ate mixed greens and dressing over two thousand years ago. In the United States the “salad” became very popular in the late 19th century. Throughout the second half of the 20th century salads have been sold in supermarkets, at restaurants, (salad bars) and even fast food chains that appeal to the health conscious customer.

A simple “green salad” or “garden salad” is the most common to be consumed. It is composed of leafy vegetables such as lettuce varieties, spinach, and arugula cut into bite sized pieces. Due to their low caloric intake, salads are a common diet food. Other vegetables can be added to your “tossed salad” which includes; cucumbers, peppers, tomatoes, mushrooms, onions, carrots, nuts, and so many others too numerous to mention. That is what is so wonderful about a salad, you can make it your own by adding whatever you would like to your salad. There is no right or wrong, no special recipe, and you can use what is in season.

Sauces for salads are often called “dressings”. In our Western culture, there are three basic types of salad dressing; the first is called the Vinaigrette, which is an emulsion of salad oil mixed with vinegar, spices and herbs, plus salt & pepper. The second one is Creamy Dressings; usually a mayonnaise based, but may contain yogurt, sour cream, or buttermilk. The last is the Cooked Dressings, which resemble creamy, but are usually thickened by adding egg yolks with a gentle heating. In North America, mayonnaise based Ranch dressing is most popular, with vinaigrettes and Caesar-style follows close behind. Some other popular dressings are Italian, Blue Cheese, Russian, French, and Honey Dijon Mustard.


In my Italian family, there was never a dinner without a huge bowl of salad. My family would always say, that there was, “always room for salad“. Served along side our entrée or at the end of our meal, was mostly a green tossed salad with all the trimmings. An Italian vinaigrette dressing which consisted of the finest olive oil, Balsamic vinegar, and spices were drizzled on top of the salad. It was so tangy and sweet at the same time. Preparing any kind of salad is easy especially now you can purchase pre-washed salad greens at the supermarket or by supporting your local farmer’s market. So, no matter what type of salad you make for lunch, brunch or dinner, remember enjoy, and make family memories together.

My recipe this week is called, “Tricolor Cauliflower Salad”. One night I was watching “Ciao Italia” with Mary Ann Esposito and I saw her make this recipe. It looked so colorful and delicious that I had to try it. Fantastic! Not only the colors are so beautiful, but the taste is sweet and the scallions add a twist to its flavor. So enjoy a salad in the month of May and be creative with your ingredients.

Tricolor Cauliflower Salad

Ingredients:
2 cups yellow cauliflower, separated into small florets
2 cups white cauliflower, separated into small florets
2 cups of green or purple cauliflower, separated into small florets
2/3 cup of Extra Virgin Olive Oil
1/3 cup of White Balsamic Vinegar
Salt to taste
1/2 cup of diced scallions
1 clove of garlic, minced
1/2 cup of golden raisins
1/2 cup of diced black oil-cured olives

Directions:
Blanch the cauliflower florets in salted water for about 2 minutes. Drain and shock in a large bowl of ice water for about 1-2 minutes. Drain into a shallow bowl.
Whisk the olive oil, vinegar, salt, scallions and garlic together. Pour over the cauliflower and toss well. Sprinkle the raisins and olives over the top. Cover with plastic wrap and allow to marinate for 30 to 45 minutes at room temperature before serving. Serves: 4-6 people
　
Till Next Time……

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