"Double, Double, Toil And Trouble" A "Witches Garden" & An "Italian Fries" Recipe

A dark Cave. In the middle, a Caldron boiling. Thunder! Enter Witches.

Three witches speak: --------'tis time! 'tis time! Round about the caldron go; “Double, double toil and trouble; Fire burn, and caldron bubble.”

If that sounds familiar to all of my readers, it’s because it is a sentence from “Macbeth” by William Shakespeare. As Halloween is right around the corner, I thought it would be fun to talk about what is called a “Witches Garden”. Right now you must be thinking that I am a little “witchy” but everyone has used the items that are grown in a “Witches Garden” at one time or another.

A Witches Garden is an herb garden specifically designed and used for the cultivation of medicinal herbs and herbs used in everyday cooking. For centuries the “Wise Women” and healers understood the “magic” that herbs did for healing. During the medieval period, monks, and nuns acquired this medical knowledge and grew the necessary herbs to heal people. In fear of losing their power the nobility called the Wise Women and healers, “Witches” and evil for using these practices to help heal the common people. They were eventually burned.

In today’s world, a “Witches Garden” is the center of her creations. The medicinal qualities from many plants and flowers growing within her scared space are simple in design. They contain a wealth of magical materials that can be used for healing such as essences, lotions, and cures, if they are ground up or dried. Some typical plants and herbs that are found in a Witches Garden are Rosemary, Sage, Parsley, Mint, Catnip, Marjoram, Chives, Thyme, Angelica root and leaves, Bay leaves, Oregano, Dill, Basil, Mugwort and wildflowers of all sorts.

Then there is the “Kitchen Witch.” Her garden is also her home as well as her kitchen. She works with the cycles of the seasons and the moon as she nurtures her garden sanctuary and growing sacred trees, wildflowers, plus harvesting culinary organic fruits and vegetables. The Kitchen Witch will spend time in her garden connecting with Mother Earth and enjoying nature’s beauty. She meditates in a quiet spot perhaps on a calming chamomile lawn or under a shady tree. The Kitchen Witch shares her harvest with birds and wildlife. She recycles, composts, and tends to her plants with tender loving care. The Kitchen Witch recognizes that food is sacred, life-giving, and is part of the balance of nature. She uses the freshest ingredients with intent and purpose. She adds a little “magic” as she puts together a nourishing healthy meal using her herbs with her expert cookery skills. Her kitchen usually contains a comfy chair, she has utensils that are blessed and carved with scared symbols or sprinkled with a little “magic oil”. Don’t forget to look in your kitchen you may see a special witch’s apron hanging on a hook, if you look hard enough!

Herbs are an important addition in Italian cooking and can be grown easily in pots or in the garden. They should be stored in the freezer or hung up to dry in a cool place away from the heat. Once dry, they should be placed in air tight containers. The list of spices and herbs that Italian’s mostly use with their recipes are too many to mention, so I am going to give you a few of the important ones that my family uses. Basil, Garlic, Oregano, Bay Leaves, Mint, Parsley, Black Pepper, and Fennel.

My recipe this week is a delicious way to use your herbs. This recipe is called “Italian Fries” a mouth watering finger food that you bake not fry. I have modified this recipe to my families’ tastes, but you can use whatever herbs or potatoes your family likes. Recipe is courtesy of “Mad Hungry: Feeding Men & Boys” cookbook by Lucinda Scala Quinn. These savory scrumptious fries are full of flavor and I know you can’t just have one. Enjoy and remember if you pass an herb garden, know that a “Witch” is not far away…...

Italian Fries

Ingredients:
6 or 7 Yukon gold or Sweet Potatoes
4 or 5 tablespoons of olive or vegetable oil
1 tablespoon each of dried Italian Herbs or combo of (I use basil & oregano)
2 cups of freshly grated Pecorino Romano Cheese
1/4 cup of minced Italian parsley
4 tablespoons butter
Salt & Black Pepper to taste
You can use a small pinch red pepper flakes to top them (optional)

Directions:
Preheat oven to 400° F. Peel potatoes and slice into 1/3-inch thick French fry style strips. Place them in cold, salted water so they don’t turn color while you work.
Now drain potatoes and pat dry with paper towels. Spread 1 tablespoon of oil on each of two rimmed baking sheets and spread out the potatoes. Overlapping is fine. Sprinkle the dried herbs evenly over the potatoes. Liberally spread cheese and parsley on top. Drizzle the remaining oil over the cheese. Scatter bits of butter around the pans. Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for a total baking time of 45-50 minutes. Baking time depends on the size of your cut potatoes. Sprinkle with salt and pepper and serve hot.
　
Till Next Time………………

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

"Peppers and Eggs Italian Style Sandwich" Recipe for World Egg Day!

Happy World Egg Day! Every year the second Friday in October is celebrated across the world as World Egg Day. The first World Egg Day was held in 1996 and since that we have seen many events honoring the “egg” planned across the world. Eggs have a vital role to play in feeding people around the world. They are an “eggs“-cellent, affordable source of high quality protein.

Whether it’s your first time to celebrate World Egg Day or you are a pro, start “eggs“-ecuting plans today to commemorate the “egg”. Here are some “egg“-samples: family festivals that include games, or word games that have to do with eggs, who can cook the fastest egg contest, seminars that include egg information and nutrition, and my favorite is looking in cook books for recipes that include the “Egg”.

Eggs have been described by nutritionists as nature’s large vitamin pill, a mineral cocktail; they contain many of the essential vitamins and minerals required for a healthy diet. Jam-packed full of goodness; from vitamin A, which is needed for healthy development of the body’s cells, helping maintain healthy skin and eye tissue, vitamin B12, which is necessary for the formation of red blood cells, and it is important for the immune system to function accurately. A large egg contains only 70 calories and 5 grams of fat. Egg protein has just the right mix of essential amino acids needed by humans to build tissues.

Some “egg” trivia, see what you know? Did you know that the fastest omelet maker in the world made 427 two-egg omelets in 30 minutes? Yes, it is true, he is known as the Omelet King, Mr. Howard Helmer. He holds three Guinness World Records for omelet making. Here’s another one; to produce one egg, it takes a hen 24-26 hours, and as a hen grows older she produces larger eggs. An average hen lays 300 to 325 eggs a year. Here is one that I never knew; if an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy cleanup. Did you ever wonder why some yolks are more yellow than others? Well, here is the answer; Yolk color depends on the diet of the hen. The type of food she eats determines the color.


So let's all get “cracking” and make this World Egg Day the biggest and best ever. My recipe this week is my mom’s “Peppers and Eggs Italian Style Sandwich”. In Italy eggs are used all the time for many different recipes, from baking to putting sliced hard cooked eggs in Lasagna. “Uova” is the Italian equivalent of the English word “eggs”. I remember when I was growing up; my mom would make this sandwich for us on a chilly day or even for picnics. But my favorite time I can remember is when she would make it for my brothers and I on Fridays during the time in the catholic religion called Lent. My dad always joined a bowling league after work in New York City on Friday. We would eat dinner earlier and then go with my mom to the Long Island Railroad station to wait for him to come home on the train. Friday nights were always a fun night, it was a night that nothing was planned and what ever we wanted for dinner was on the menu. We would say, “Mom, please make peppers and eggs sandwiches!” It was an all in one sandwich. You have your peppers, eggs, onions, and it was incased in a crispy Italian bread or roll. This is a great sandwich which you can eat hot or cold. What makes this sandwich irresistible is that when you take a bite of the peppers with onions it gives a sweet taste to the eggs. It’s also very juicy, which the Italian bread or roll soaks up some of the juices but if I were you, I would make sure you have a napkin and a fork to pick up every last piece.

“Peppers and Eggs Italian Style Sandwich”

Ingredients:
4 green peppers, washed, seeded and sliced
1 medium onion, thinly sliced
4 eggs, beaten in a bowl
1/4 cup of Olive Oil (enough to coat bottom of pan)
Salt and pepper to taste
1 loaf of crispy Italian bread or Ciabatta rolls
Directions:
Heat a large skillet over medium heat, and then add enough olive oil to cover the bottom of pan. Next, add the peppers and onions, stirring while regulating the heat so the onions will not burn. Sauté until the peppers have softened and the onions are caramelized. Then add the beaten eggs and continue stirring until the eggs are cooked and set. Next, salt and pepper to taste. Make sure all are combined. (Just like scrambled eggs) Now slice the bread or rolls lengthwise without cutting all the way through. Fill the bread with the cooked mixture; don’t be afraid to stuff it fully. Enjoy with a tossed lettuce salad or a tomato with cucumber salad.

Optional: You can sprinkle some grated Pecorino Romano cheese on top of mixture or even put a slice of American or Provolone cheese in the sandwich. (If you eat it while it is hot, the cheese melts, yummy!) Mangia Bene! (Eat Well)

Till Next Time………

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

　
　
　
　

"World Animal Day" & "Little Bears" Homemade Bread

Anyone who knows me knows that I love all animals. From domestic to animals in the wild, they are all God‘s beautiful creatures. I have been an advocate to save the whales, seals, polar bears, and of course all sheltered domestic animals, just to name a few. I have had the pleasure of sharing some of my life with fish, dogs, cats, a box turtle, a bunny, and even a bird. Even after all of these animals, I would have to say that my favorite furry companions are cats. Our pets are just like family members. I, like so many other people have devoted time and love to our furry friends.

The reason why I am talking about these sweet creatures is that, October 4th is celebrated as the feast day of St. Francis of Assisi, the patron saint of animals and the environment. "World Animal Day" is known internationally and has now gone beyond being the celebration of a Christian saint and is today observed by animal lovers of all beliefs, nationalities and backgrounds. The origin of this holiday started in Florence, Italy in 1931.

On this day, animal life in all its forms is celebrated with special events planned all over the globe. Numerous churches throughout the world observe the Sunday closest to October 4th which is the feast day of St. Francis and recognizes him with what they call the “Blessing for the Animals”. Many animal blessings are not only held in churches or in synagogues, but also in parks, and fields. In the spirit of St. Francis, the celebration honors animals that share our lives and touch our hearts.

My recipe this week is called “Orsi Piccoli”, in Italian, which means “Little Bears.” This scrumptious, soft, warm homemade bread is in the shape of a teddy bear. It is courtesy of Mary Ann Esposito. It is a perfect way to celebrate the feast of St. Francis and “World Animal Day”.

There is a very famous quote that I love and it says it all within one sentence. This quote is from Anatole France; a French poet and novelist. The quote reads, “Until one has loved an animal, a part of one’s soul remains un-awakened.”

“Little Bears”



Ingredients:
1 1/3 cups of milk
1 tablespoon active dry yeast
2/3 cup of sugar
5 - 5 1/4 cups unbleached, all purpose flour
1 teaspoon of salt
8 tbsp (1 stick) unsalted butter, cut into pieces
1 egg beaten with 1 tbsp milk, for egg wash
Brown sugar for sprinkling
Raisins or currants

Directions:
In a saucepan, bring the milk almost to a boil. Let cool until warm (110° to 115° F).
Pour the mild into a large bowl, add the yeast plus 1 teaspoon of the sugar and stir to blend. Cover and let proof for about 10 minutes, until the yeast is foamy.

In another bowl, mix 5 cups flour, the salt, and the remaining sugar together. Add the butter and work it into the flour mixture until is resembles coarse meal. Slowly add the yeast mixture, and mix with your hands until a ball of dough is formed, adding additional flour only if the dough is very sticky. Turn the dough out onto a floured surface and knead until smooth, about 10 minutes.
Lightly butter a bowl, place the dough in the bowl and turn to coat. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Grease two cookie sheets. Punch down the dough and divide it into 24 equal pieces. Use 4 pieces for each bear. Roll 3 pieces if dough into balls about 2 inches in diameter. Place the balls of dough together in a line on one of the cookie sheets, as if making a snowman. One for the head, one for the upper body, and one for the lower body. Divide the fourth piece of dough into 7 pieces for the ears, nose, feet, and hands, and attach to the bear. Repeat with the remaining dough, placing the bears 3 inches apart on the sheets. Cover with a towel and let rise for about 20 minutes.

Preheat the oven to 350° F. insert raisins or currants into the heads for the bear’s eyes. Brush the bears with the egg wash and sprinkle the bodies with the brown sugar. Bake for 20 to 25 minutes, or until golden brown. Be careful when you take them off of the cookie sheets. You do not want them to crack. Cool on wire racks, and then tie ribbons around the necks. Makes: 6 bears.
Note: You can make more bears by using smaller pieces of dough.

Angel Kitty

In memory of my sweet cat, “Angel Kitty” 1998-2008. He was my friend and the love of my life. I know that someday I will see him again, near our special spot, under the tree.  　
　





Till Next Time…………
Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved.

"Oven Roasted Cauliflower with Raisin Vinaigrette" Recipe For "World Vegetarian Day"

Here we are approaching the beginning of October. The months are just flying by, but I bet you didn’t know that October 1st is World Vegetarian Day? It is the annual kick-off of Vegetarian Awareness Month that is full of parties, potluck dinners, food tasting displays and lots of friendly discussions.

This holiday is an International Observance so everyone all over the world will be celebrating. World Vegetarian Day was established as an annual celebration to promote the joy, compassion and life-enhancing possibilities of Vegetarianism. This day was originated in 1977 and was endorsed by the International Vegetarian Union in 1978.

You may ask, “Who celebrates this holiday?” Mostly Vegetarians, but even those who are not vegetarians who want to be healthy or just love fruits and veggies. This special day and month serves as an enticement to give meatless meals a fare try. It brings awareness to the ethical, environmental, health, and humanitarian benefits of a vegetarian lifestyle.

It is important to note that all vegetarian diets are not alike. There are many categories to vegetarian diets, but theses are the major ones used which include:

Ovo-vegetarian: eats eggs; but no meat
Lacto-ovo vegetarians: eats dairy and egg products; but no meat
Lacto-vegetarian: eats dairy products; no eggs or meat
Vegan: eats only foods from plant sources
Semi-vegetarians: who have eliminated red meat, but may eat poultry or fish

There are many cultures and religions that require you to eat vegetarian. People that are practicing vegetarians tend to have lower body mass index, (BMI) lower levels of cholesterol, lower blood pressure, and less incidence of heart disease, hypertension, type 2 diabetes, renal disease, and metabolic syndrome. This also includes dementia, Alzheimer’s disease, and other disorders. Non-lean red meat, in particular, has been found to be directly associated with increase risk of cancers of the esophagus, liver, colon, and the lungs.


Here is a small list of notable people who have been reported to have been on a vegetarian diet at some point during their life; Alyssa Milano, Bob Barker, Sir Paul McCartney, Russell Simmons, Carrie Underwood, Lea Michele, Kristen Wilg, Forrest Whitaker, Russell Brand, and Bill Clinton. So make a difference this October by informing others about the benefits of Vegetarianism. You will be helping to make a better world because vegetarian diets have proven health benefits, save animals’ lives and help preserve the earth.
　

This weeks recipe is one that is not only nutritious, but very tasty and it fits within the guidelines of a vegetarian diet. “Oven Roasted Cauliflower with Raisin Vinaigrette.” A slightly chunky raisin sauce dresses up roasted cauliflower florets to make this simple side dish that is special enough for a dinner party. This recipe was taken from the “Vegetarian Times”. Enjoy and don’t forget what you mother always told you to do which were, “to eat all of your fruits and veggies!”

“Oven Roasted Cauliflower with Raisin Vinaigrette”

Roasted Cauliflower

Ingredients:
1 small head of cauliflower, washed and cut into florets (1 1/2 lb)
2 Tablespoons of olive oil
2 cloves of garlic, minced (2 tsp)

Directions:
To make roasted cauliflower; preheat oven to 425° F. Toss together cauliflower, oil, and garlic on large baking sheet. Season with salt and pepper, if desired. Spread cauliflower in single layer on baking sheet, and roast 20 to 25 minutes or until florets are browned on the edges, turning occasionally.

Vinaigrette

Ingredients:
1/2 cup of raisins
3 tablespoons olive oil
2 tablespoons of balsamic vinegar

Directions:
To make Vinaigrette; place raisins in heat-proof bowl or measuring cup, and cover with 1 cup of boiling water. Let stand for 15 minutes or until the raisins are soft and plump. Drain and reserve 1/4 cup soaking liquid. Now blend raisins, soaking liquid, oil, and vinegar in blender until smooth. Season with salt and pepper to taste, if desired. Serve Roasted Cauliflower drizzled with the Vinaigrette. You can use this vinaigrette for other tasty veggies as well. Serves: 4 people.

Till Next Time……………….

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

September is "National Honey Month" & A "Baked Apples With Figs, Raisins, Nuts, And Honey” Recipe

“That buzzing noise means something. Now, the only reason for making a buzzing noise that I know of is because you are.. a bee! And the only reason for being a bee is to make honey. And the only reason for making honey is so I can eat it!” Pooh Bear himself said this quote and it was from, “Winnie The Pooh and The Honey Tree.” Yes, honey is a sweet and gooey fluid produced by honey bees, and derived from the nectar of flowers. According to the US National Honey Board, “honey is a pure product that does not allow for the addition of any other substance."


You must be wondering why I am talking about bees, honey, and Winnie the Pooh? That is because September is “National Honey Month” , which is why beekeepers and honey lovers are celebrating! Honey collection is an ancient activity. Humans began hunting for honey at least 8,000 years ago. In ancient Egypt and Rome, honey was used to sweeten cakes and biscuits, plus many other dishes. Ancient Egyptian people used honey for embalming their dead. The art of beekeeping in ancient China appears to be untraceable and was used not only for culinary purposes, but also for practical health uses. In 2010, China, Turkey, and the United States were the top producers of natural honey.

Did you know that honey is not all the same? Honey is available in many varieties! When bees visit mostly one kind of flower as they gather nectar, the honey they produce has a unique taste, aroma, and color from that particular flower. Other honeys are delicious blends of floral sources such as clover and wildflowers. There is raw honey, which contains enzymes that help digestion, several vitamins and antioxidants.

This brings me to the medicinal uses of honey. For at least 2,700 years, honey has been used to treat a variety of ailments through topical applications. Only recently honey has been found to have antibacterial properties and an antimicrobial agent for treating a variety of ailments. Did you know that honey is used in the treatment of diabetic ulcers? Honey also prevents dressings from sticking to healing wounds. I bet that you didn’t know that honey combined with lemon is often taken orally by laryngitis sufferers, in order to soothe them? But as we all know the main uses of honey is in cooking, baking, as a spread on bread, and as an addition to various beverages, beer, and tea.

My recipe this week is in honor of “National Honey Month,” is a baked apple recipe with dried figs, raisins, nuts, and of course honey. As the weather is getting cooler and the first day of fall is right around the corner, this recipe is a perfect warm and scrumptious dessert to serve for your family. Apple season is getting into full swing, so this is a delicious way to use those crisp, juicy apples. We know that baked apples are a favorite in America, but it is also a favorite in northern Italy. Half of the Italian crop of apples comes from the Alto Adige and Trentino regions. This comfort dessert is not too hard and it makes your taste buds dance. So enjoy and have some “Honey”!

“Baked Apples, Figs, Raisins, Nuts, And Honey”

Ingredients:
4 large Golden Delicious or Cortland apples, washed and cored through the center
5 dried figs (I use Mission / Kalamata Figs)
4 dried apricots, diced
1/2 cup chopped walnuts
1/2 teaspoon of cinnamon
1/4 cup of raisins
1/4 cup of honey
2 tablespoons of unsalted butter, in small cubes
1/2 cup of orange juice or apple juice

Directions:
Put the figs in a bowl and pour hot water over them which will allow them to soften up; let them stand for about 30 minutes. Drain the softened figs, cut off the stems and discard. Now cut figs into small pieces and place them in a bowl with the apricots, walnuts, raisins and cinnamon. Stir in the honey and coat well. This is your filling for the apples. Preheat oven to 350° . Next core apples and cut a shallow slit around the center of each apple, just through the skin, approximately 1/8 of an inch deep, this is so the apples don’t explode and it makes a better presentation on your plate or bowl. Divide and stuff the mixture in the cored apples. Dot the apples with the butter and place them in a baking dish. Pour the orange or apple juice in the bottom of the dish. Now bake for 20 to 25 minutes or until the apples are just soft enough but not collapsed. If filling begins to blacken, cover the apples with foil and continue cooking. Serve warm with some of the pan juices or a dollop of whipped cream. “Yummy in my tummy,” Winnie the Pooh would say!!!


Till Next Time…………..

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

 

"Purple Foot Festival" & A "Little Italian Wine Cookie" Recipe

Some of my readers maybe to young to remember an iconic TV show called “I Love Lucy”. In 1956 one of Lucille Ball’s episodes was called, “Lucy’s Italian Movie” or better known as “The Grape-Stomping” episode. On route to Italy, an Italian producer offers Lucy a role in a film called “Bitter Grapes.” So she decides to take a job in a vineyard to absorb a “little color.” This was one of the funniest story lines ever and one that will live on forever.

 Did you know that you can re-create this Grape-Stomping episode by attending the Casa Larga Vineyards in Fairport, New York? The Casa Larga Vineyards is New York’s premier wine producer and has won many awards for their highly regarded production of table wines. On Sunday September 16, 2012 the Casa Larga Vineyards will be host to “The Purple Foot Festival.” This is a way to celebrate and kick off harvest time at the Casa Larga plus take into account the owners (Colarutolo) family’s Italian heritage.

Casa Larga is best known for the authentic old world grape stomping that earned it the name of the “Purple Foot”. Grape stomping is done only at certain times of the year, when the grape picking is in full swing. This event gives you the opportunity to experience and learn traditional grape stomping methods. Their process is taking grapes and put them in wine barrels that are cut in half which then are pressed by machines. “Back in the day,” in Gaeta, Italy; the grapes were pressed by women because they had gentler feet. The idea for this event was thought up 16 years ago and it is fun to watch people’s expressions when they step in the barrel.

But the “Purple Foot Festival” offers much more than foot-staining grape stomping. Guests can take their purple feet around the vineyard on hayrides or attend and Italian dance class. There are activities for those under 21, including a children’s area with a maze, a magician, crafts, live music, and many vendors with irresistible goodies. Adults will enjoy beer tasting, Casa Larga’s wine tasting, hard cider samples, winery tours, and seminars on food paring with wines which can be purchased at their vineyards. Fairport is located in Monroe County, New York and is 9 miles east of Rochester. It is also know as the “Crown Jewel of the Erie Canal” and was named in Money Magazine’s “Best Place to Live”. So, if you find yourself up in that part of New York State, have some fun, turn your feet purple, and visit Casa Larga Vineyards.

My recipe this week is called, “Little Wine Cookies” or “Biscottini al Vino.” This recipe is courtesy of Mary Ann Esposito, of Ciao Italia. When these cookies are baking you can smell the wonderful scents of the wine and I’m sure it brings back memories of long ago. These cookies are made for dunking in wine or with coffee. They are not soft but keep well in an airtight container. My great-grandmother had a recipe for wine dunking cookies but that recipe was not written down and my great-grandmother is no longer with us to ask. But this delicious, hard cookie is a keeper.


Little Wine Cookies

Ingredients:
1 cup of sugar
1 cup of vegetable oil
1 cup of red wine such as Vin Santo or Corvo Red
4 1/2 cups of unbleached all-purpose flour
2 teaspoons baking powder
1 egg plus 1 tablespoon water, mixed together for egg wash

Directions:
In an electric mixer on medium speed, blend together the sugar, vegetable oil, and wine. Mix the flour and baking powder together, then add them to the sugar mixture and blend together at medium speed until a soft dough forms. The dough should not be sticky, but soft and smooth.
Transfer the dough to a bowl. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours or overnight. Once chilled, the dough is very easy to work with. Preheat the oven to 350° F.
To form the cookies, break off small pieces and roll them with the palm of your hand to form a 4-inch rope that is 1/2-inch thick. Bring the ends together and pinch them tightly, forming a circle that looks like a miniature bagel. Place cookies 1/2 inch apart on un-greased baking sheet. Brush the tops of each cookie with the egg wash.
Bake for 17-20 minutes, or until the tops are firm to the touch and the bottoms are golden brown. Remove the cookies to a cooling rack and cool completely.
Yield: 6 dozen
　
Till Next Time………

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

In Memory Of September 11, 2001...We Must Never Forget!

Today is the 11th Anniversary of 9/11, a day most Americans and the world will never forget. An attack on America took place that day, and thousands of people lost their lives. The entire country was impacted by this tragic day’s events.

I would like to say that my heart and prayers go out to the families that have lost loved ones in the World Trade Center in New York City, the Pentagon in Washington D.C., and in Shanksville, Pennsylvania. My prayers also go to the First Responders, who also have lost their lives due to their bravery. May our country and the world be safe and may,

“God Bless America!”

Till Next Time.......

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

 

"It's TV Dinner Time" & An "Easy Comfy Dinner" Recipe

September has begun and we are getting back to our normal routines. School is back in session and memories of summer vacations will hopefully last till next year. It is such a busy time of the year and parents everywhere are trying to make sure their children eat a well balanced dinner after school and activities. I remember when I was growing up; my mom always had a hot, fresh meal for our dinner after our school activities. Dinner time was sacred, it was a time to talk about our day and discuss the events of the world. It was family time, no phone calls, no television, and no friends came to the door, and nothing disturbed us, as we were all together enjoying my mom’s delicious fresh meal she made for us with her tender loving hands. Sometimes my brothers and I had commitments to school activities at dinner time and we were not able to be all together at the table. Most of the time there would be a plate ready to heat up in the oven, but once in a while my mom would give us a TV Dinner as a treat when we came home. It was a fast and nutritious way of having a hot meal before we had to finish our homework and then head off to bed. To me when I think or see a TV Dinner I think of comfort food that brings back many happy memories of my family when I was young.

September 10th is the anniversary of the TV Dinner and it is called “National TV Dinner Day.” The first TV Dinner was sold by C.A. Swanson & Sons in 1953. The TV Dinner was a frozen, precooked meal that was placed in three compartments in an aluminum tray and it was perfect for individual servings. The first product included turkey with dressing, buttered peas and sweet potatoes. A few years later, Swanson added another compartment to the tray for desserts. Each ready-to-eat meal cost under $1 and was packaged to resemble America’s latest craze-The Television! The product fit perfectly on folding trays so people could watch TV while they ate.

Vintage TV Trays

There is some debate as to who actually invented the frozen meal. We know that Gerald Thomas from Swanson & Sons is often credited as the inventor of the TV Dinner, but Clarence Birdseye probably invented the frozen dinner in 1923, as it was Swanson that coined the phrase “TV Dinner”. Many modern TV Dinners can now be cooked in the microwave as well. These TV Dinners are not just for dinner anymore. Today’s large assortment of frozen breakfasts, lunches, dinners, desserts or snacks are all available in all sorts of sizes and prices. These frozen meals come in many combinations, such as fried chicken, pizza, Salisbury steak to name a few. Other brands besides Swanson began making these meals such as Banquet, Lean Cuisine, Marie Callender’s, Stouffers and many more.

So to honor the TV Dinner I thought my recipe of the week would be, to re-create the TV Dinner as a comfort food, but without the compartments or trays. A dinner that is fast and easy for your active families. I call it “Easy Comfy Dinner”. This is so simple and nutritious plus it is something that can be heated up if you need to for the late bird in your family. This dinner includes a hot open-faced Turkey sandwich, sweet buttered peas, plus creamy mashed potatoes, with a crisp green salad and a home made warm brownie for dessert.

“Easy Comfy Dinner”

“Open Faced Turkey Sandwich”
Ingredients:
Leftover turkey meat, sliced (you can also use deli turkey)
1 can of turkey gravy or leftover homemade gravy
1 can of sliced mushrooms drained
4 large slices of whole grain bread

Directions:
Heat gravy in a skillet until heat up. Add pieces of cooked sliced turkey or sliced to the gravy. Coat the turkey with gravy and cool till heated through. Place a slice of bread on a plate. Top with sliced turkey and gravy. Yield: Serves 4

“Mashed Potatoes”
Ingredients:
2 pounds Yukon Gold peeled and cut into cubes
1/2 cup of sour cream
1/2 cup of milk
4-5 scallions thinly sliced
2 tablespoons of unsalted butter
Salt and pepper to taste

Directions:
Cook potatoes in a large pot of salted boiling water until tender. Drain well and place in a large bowl. Smash potatoes with a masher and add milk, butter, sour cream and scallions into potatoes until creamy. Season with salt and pepper.

“Sweet Peas”
Your favorite frozen or fresh peas cooked tenderly to perfection with a pat of butter to add flavor to your taste buds.

“Warm Brownie”
Your favorite Brownie warmed with frosting melting down its side and nuts to give it the right crunch. Yummy! Just hits the spot with a cup of tea, coffee or hot chocolate to end your “Easy Comfy Dinner.”

Till Next Time…….

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

Happy Labor Day! & A "Festive Fruit Tart" Recipe That Is Delish!

Labor Day is on Monday September 3rd, and I’m sure we are all looking forward to a long enjoyable weekend as we start the month of September. This weekend celebrates the “unofficial” end of summer. Everyone is going to the beach, having picnics, BBQ’s and enjoying the last weekend of their summer activities. After Labor Day most school districts start school back up again
for another year.

You may ask, what is Labor Day and why do we celebrate this day? So here are some facts about the holiday. Labor Day is an American Federal Holiday that celebrates the economic and social contributions of workers. We pay tribute to the achievements of the American workers with parades and fireworks that are a sight to see. It is also supposed to be a day of rest and considered a workingman‘s holiday. The first Labor Day was held on September 5th 1882 in New York City. Then on June 28th 1894 it became a Federal holiday, stating that the first Monday in September of each year would be legal holiday in all U.S. territories. In addition, Labor Day marks the beginning of the season for the National Football League, (NFL) and some college leagues as well. Labor Day is also a great day for stores to have “End of Summer” sales.

Whether you spend the day quietly at home relaxing, or enjoying one final celebration of the summer, you are sure to relish the day with your family and friends. A wonderful way to end this day is with a “Festive Fruit Tart” for dessert. This mouth-watering, sweet, and juicy fruit tart not only looks beautiful on your holiday table, but it is delicious as well. Simple, easy, and quick is what is on the menu for your day. This recipe is one that I have prepared for my family many times and it is a crowd pleaser. This fruit tart is courtesy from “Taste of Home” magazine. Hope that you enjoy and Happy Labor Day to all of my readers!

“Festive Fruit Tart”

Prep: 20 minutes
Bake: 10 minutes + cooking
Yield: 12 servings

Ingredients:
Pastry for single-crust pie (9 inches)
1 package (8 ounces) cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla extract
3/4 teaspoon almond extract, divided
1 cup of fresh blueberries
1 cup of fresh raspberries
1 medium ripe peach (peeled and sliced thinly)
1 kiwi (peeled and sliced thinly) (I added)
2 tablespoons apricot preserves (Sorrell Ridge)
　
Directions:
Press pastry onto the bottom and up the sides of an un-greased 9 in. tart pan with a removable bottom; trim edges. Generously prick the bottom with a fork. Bake at 450° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, sugar, vanilla, and 1/2 teaspoon almond extract until smooth; spread over crust. Arrange fruit over cream cheese mixture.
In a microwave, heat preserves ad remaining almond extract, uncovered, on high for about 20-30 seconds or until warm. Brush over fruit. Store in the refrigerator.

From Left: Uncle, my Mom & Dad, & Aunt

© I would like to wish a special “Happy Anniversary” to my aunt and uncle who have been married for “55” years. My uncle is my dad’s brother and my godfather as well. My Aunt Ann and Uncle Vincent are both very special to our family. My hope is that they have many more years of love with family, have health, and pray that their faith will bring them blessings. The best is yet to come! Leo Buscaglia said, “Love is life. And if you miss love, then you miss life.”

“When there is love in a marriage, there is harmony in the home; when there is harmony in the home, there is contentment in the community; when there is contentment in the community, there is prosperity in the nation; when there is prosperity in the nation, there is peace in the world.”
- Chinese Proverb

Till Next Time………

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

"Squash" Plus An Italian "Stuffed Cucuzza Long" Recipe

I can’t seem to fathom that the end of August is upon us. It feels like yesterday was Father’s Day and July 4th all wrapped into one. The days and the months are just flying by like a butterfly over flowers. Now I can understand what my grandparents and parents told me years ago about time going so quickly. September is approaching which means that school is starting soon here on the East Coast. Even though the kids are not looking forward to getting back in the routine, I know that many parents are. Colleges are about to begin their first semester and my niece Lauren is embarking on her freshmen year as her college journey commences. So with that being said it is also a time to start harvesting your garden and enjoying your many varieties of home grown fruits and vegetables.

Squashes, tomatoes, eggplants, cucumbers, and lettuce, are just some of the veggies that people are using to prepare for their family table. I always loved this time of the year, as it starts to get cooler and summer is winding down. Before you know it, the leaves will be changing colors and the trees will be like a kaleidoscope of colors. This is a perfect time of year to not only enjoy your own garden of home grown foods but also to frequent your Farmer’s Markets for their produce. They are stocked with many varieties of fresh tasty foods and are waiting for us cook them to perfection. One of my favorites is the squash.


Summer Squash

Squashes come in many sizes, colors, and shapes. They are considered a vegetable in cooking, but botanically speaking, a squash is a fruit because of its seeds. In North America, squash is grouped into two categories, “summer” and “winter”. Summer squash is divided into 4 groups such as, crookneck, zucchini (green and yellow), straight neck, and scallop (patty pan). They have thin, edible skins and soft seeds. Summer quash are high in vitamin A and C plus have niacin. The flesh is tender and sweet plus requires little cooking time. Winter squash can be stored through the winter, even though they are a warm weather crop. Some Winter squashes are acorn, spaghetti squash, calabaza, butternut, hubbard, turban, banana, and many other varieties including pumpkins. The winter squash has hard, thick skin, which requires a longer cooking time. They are high in vitamin A and C, plus iron and riboflavin. Gourds and pumpkins are from the same family as squashes.

Winter Squashes

I remember my mother used to make a type of squash called Cucuzza (means super long squash), but we called it in Italian “goo-gutzalong”. She would take this Italian squash and stuff it with a meatball stuffing, cook it and serve it over rice. Cucuzza comes from the southern regions of Italy; Campania, Calabria, and Sicily. It’s skin color is light green and the shape is very long, curved and bottom heavy. It is prepared just like zucchini and has the same tender, mildly-sweet flavor with it‘s pure white flesh. This Italian squash can grow to three feet in length. The season for this squash is from June until frost. Cucuzza is high in vitamin C and fiber plus contains no fat or sodium.
Italian recipes using Cucuzza range from very simple to quite complex. Anyway you prepare this sweet appealing squash would be a palatable experience and certainly full of flavor. I would love to share with you my mom’s recipe, called “Stuffed Cucuzza Long”. Mangia! Molto Bene!

“Stuffed Cucuzza Long”

Ingredients:

1 long Cucuzza
Onions
Celery cut in chunks plus leaves
Tomato sauce (small amount)
Olive Oil to coat bottom of pot
Salt & pepper to taste
1 recipe of “Mama’s Meatballs” (click link below)

http://familyplusfoodequalslove-dottie.blogspot.com/2011/09/mamas-meatballs-national-play-doh-day.html

Directions:

Prepare Cucuzza by peeling it and cutting it in rounds or cylinders about 2” thick. Next take out the seeds and leave most of the white pulp, just enough to be able to stuff with meatball stuffing mix. Put aside and prepare the un-cooked meatball mix. Once that is ready you can now stuff the cut rounds of uncooked Cucuzza. Stuff but not overflowing, then put aside. Now take a Dutch oven or large heavy pot and coat the bottom with some olive oil. Cut up your onions and celery. Once oil is shimmering add the onions and celery, sauté till somewhat soft, then add about 1/2 cup of tomato sauce for color. Stir and then add your rounds of stuffed Cucuzza. Add some salt/pepper and water to pot not to cover the squash, but just enough to go half way up each piece, to cook in. Cover and cook on medium heat for about 10 minutes. You need to turn each piece every 15 minutes, so each piece gets cooked and remember you are cooking uncooked meat. If you need more water add a small amount at a time. Cook for about 1 hour or so depending on the size of your Cucuzza rounds. You can serve over rice. Enjoy!

Till Next Time………………………….

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