“Eggplant Parmesan” Recipe With Antioxidants & Super Foods

So, here we are into the last week of January! Didn’t this month go by really fast? Most of the country is in an arctic freeze this past week. Snow, wind, and temps in the teens with below zero in many places will continue through this weekend. Whether you are searching for ways to boost your immune system, or recovering from a cold or flu, doctors often recommend healthy lifestyle changes. Prevention and management of symptoms can be helped through the foods that we eat. Experts say a diet rich in fresh fruits and vegetables, can help you ward off infections and help your body heal faster. They call these foods “Super Foods” due to the fact that they contain immune-boosting antioxidants.

Antioxidants are vitamins, minerals, and other nutrients that protect, and repair cells from damage. Fighting off damage with antioxidants helps keep your immune system strong, making you better able to ward off colds, flu, and other infections. Where do you find these antioxidants? Well, some foods are higher in antioxidants than others. The three major antioxidant vitamins are beta-carotene, vitamin-C, and vitamin-E. You will find them in colorful fruits and vegetables-especially those with purple, blue, red, orange, and yellow hues. To get the best benefits of these foods eat them raw or lightly steamed, don’t overcook or boil them.

Beta-carotene include: apricots, asparagus, beets, broccoli, cantaloupe, carrots, corn, green peppers, kale, mangoes, turnips, collard greens, nectarines, peaches, pink grapefruit, pumpkin, squash, spinach, sweet potato, tangerines, tomatoes, and watermelon.

Vitamin-C include: berries, broccoli, Brussels sprouts, cantaloupe, cauliflower, grapefruit, honeydew, kale, kiwi, mangoes, nectarines, orange, papaya, red, green or yellow peppers, snow peas, sweet potato, strawberries, and tomatoes.

Vitamin-E include: broccoli, carrots, chard, mustard and turnip greens, mangoes, nuts, papaya, pumpkin, red peppers, spinach, and sunflower seeds. 

Other foods that are called “Super Foods” and are rich in antioxidants include: prunes, apples, raisins, all berries, plums, red grapes, alfalfa sprouts, onions, eggplant, and beans.

Vitamins are not the only antioxidants in food. Other antioxidants that may help boost your immunity include: Zinc: found in oysters, red meat, poultry, nuts, seafood, whole grains, fortified cereals, and dairy products. Also there is Selenium: which is found in Brazil nuts, tuna, beef, poultry, breads, and other grain products.

If you can’t get enough antioxidants in your diet by eating fresh produce, some experts recommend taking a multivitamin that contains minerals, too. But be cautious about taking individual immune supplements to boost immunity. With antioxidants as with most anything, moderation is the key. Getting too much of Vitamins A and E for example are stored in the body and eliminate slowly. Getting too much can be toxic. Remember, if you don’t have good nutrition, get plenty of rest and exercise you are missing key weapons against colds and flu. Hands washed? Yes, Flu shot? Yes, Eating an immunity-boosting diet? Yes!!!!!

My recipe this week is “Eggplant Parmesan”. This recipe is one of my mom’s recipes and it is a total immune-boosting meal. Remember, eggplants are one of the “Super Foods” that have antioxidants included in it. Besides, it is delicious and very tasty. Made with the freshest ingredients and of course Love. As you take a bite of this wonderful dish, your cheese oozes and the eggplant with tomatoes are an awesome combination! What flavor and very satisfying. You would never know that you are eating something that was good for you. Enjoy, Mangia!
 
“Eggplant Parmesan”

Ingredients:
1 eggplant, cut into 3/4 inch slices
1 tablespoon salt
1/2 cup of Canola or Vegetable oil
1 lb of shredded mozzarella cheese
1/2 cup grated Pecorino Romano grated cheese
2 eggs, beaten
3 cups of plain bread crumbs & about 2 tbsp of flour added
4 cups or more of your favorite Marinara sauce

Directions:
Sprinkle both sides of the eggplant slices with salt. Place slices in a colander and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes. Preheat oven to 350° F. Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat oil over medium heat. Now dredge eggplant slices in egg and then in breadcrumb/flour mixture. After egg and breading them place one layer of eggplant in the oil and brown each side. When browned place on paper towel to drain. Repeat with the remaining eggplant slices, using additional oil if necessary. In a 9x13 inch baking dish, evenly spread Marinara sauce on bottom of dish, and then arrange a single layer of eggplant slices on top of sauce. Top the eggplant with some of the mozzarella cheese and grated cheese. Repeat process until all the eggplant and cheese is layered. Pour remaining sauce on top of layers and sprinkle with remaining Pecorino Romano grated cheese or more mozzarella. Bake 30 to 45 minutes in your preheated oven, until sauce is bubbling and cheese is melted.

Till Next Time…………………….

Copyright  © 2013 “Family Plus Food Equals Love” All Rights Reserved

"Asparagus Soup" To Celebrate My Blogiversary!!! Year "2"

“Family Plus Food Equals Love” is “2” years old today! I can’t believe it! 730 days ago was my first post. I had no idea how this blog would impact so many people besides me. I have learned so much from my research, other bloggers, family, and friends. My passion for my family traditions, recipes, and new experiences has given me confidence and drive. My potential to give you the best stories and recipes I can is limitless. I have learned about different ingredients and many recipes that have come from other cultures. I have shared with you my readers personal stories that I thought I never would have been able to do. I found that blogging is one of my loves and passion. I have made so many friendships online and everyone I meet has given me support.

So with this being said, I would like to take this opportunity to say “Thank You” to each and everyone of you across the world for reading, following, and supporting, “Family Plus Food Equals Love”. I can’t thank you enough for commenting, interacting with me, and your friendship which has been extremely special and rewarding within these two years. Every one of you have made me feel that I have something important to say and share. I am not sure where year "3" will take me, but I do know that I will continue to write stories of my family and I am looking forward to new experiences with new recipes to share. I hope that you will continue to come back and share in my journey for year "3" So let’s celebrate!

What better way to celebrate my blog’s anniversary is with some comfort food like hot “Soup?” January just happens to be, “National Soup Month”. It is like a warm blanket comforting you as you sip the soup from a cup or scoop it up with a spoon. With the winter weather upon us, January is the perfect month to celebrate and enjoy soup of all kinds.

What is soup? Soup is a liquid that is made by combining ingredients such as meat, vegetables or beans in stock or hot water, until the flavor is extracted forming a broth. Soups are classified into two groups: clear soups and thick soups. Clear soups are bouillon and consommé. Thick soups have a thickening agent; purees are vegetable soups thickened with starch; bisques are made from pureed shellfish thickened with cream; cream soups are thickened with béchamel sauce by using eggs, butter, and cream. Tomato soup and Chicken Noodle soup are the top 2 soups that are most popular today. We have all been raised eating and loving soup. Every country in the world has soup recipes and family traditions from long ago. There are many types of soup which are not hot, such as cold soups, desserts soups, fruit soups, and beverage soups. Which is no surprise that soup is probably the oldest form of food right up there with bread?

With the Flu season in full motion, soup has anti-inflammatory properties that help sore throats and stop the flow of mucus that accumulates in the lungs and nose. Sipping the hot soup and breathing in the steam helps clear up congestion. Spices that are often added to soup, such as garlic and pepper (these are ancient treatments for respiratory diseases), work the same way as modern cough medicines making it easier to breathe. Chicken broth contains drug-like agents similar to those in modern cold medicines. For example, an amino acid released from chicken during cooking chemically resembles a drug prescribes for bronchitis and other respiratory problems. 

My recipe this week is a soup that my mom would cook for us called “Asparagus Soup.” There is no better way than to come in from the cold and enjoy a warm comfort bowl of soup. Grab a blanket, a pair of fuzzy slippers, and get cozy while you enjoy this flavorful soup. It is good for you and you will want to eat more than a bowlful that‘s for sure. 

Asparagus Soup

Ingredients:
1/4 cup of vegetable oil
3 cloves of chopped garlic
1 1/2 lbs of thin asparagus (cut off tough bottom part & discard)
Salt and pepper to taste
Fresh parsley (a hand full / rough chopped)
1 egg (beaten)
Pecorino Romano grated cheese to top the soup
Small soup pasta (optional)

Directions:
Coat bottom of large pot with oil. When oil is warm, put in chopped garlic. Cut up asparagus into 2-3 pieces. Then place asparagus in oil with the garlic. Add a little salt and stir together. Add water to cover the top of asparagus. Then add the fresh parsley. Cook on medium heat for about 15-20 minutes. Once asparagus is cooked then stir in 1 beaten egg. Use a beating motion to stir in the egg as you want it to look like egg drop soup. Serve with small pasta mixed in (optional) or just plain. Also tastes wonderful with some Pecorino Romano grated cheese on top.


Till Next Time…………………..

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

An “Italian Beef and Pepper Soup” Recipe For The Epiphany, Plus La Befana Visits

I hope you have all had a wonderful Happy New Year with lots of partying and celebrations with your friends and family! However the fun is not over yet. The feast of the Epiphany is this Sunday which is celebrated all over the world. The Epiphany is the twelfth day of Christmas and on that day the Three Wise Men came to pay homage to the Christ Child called Jesus.

Storytelling, legends, and traditions are a way for us to preserve family history and its culture. In Western liturgical practices the Feast of the Epiphany the priest blesses water, frankincense, gold, and chalk. Yes, chalk. Chalk is used to write the initials of the three Wise Men or Magi over the doors of churches and homes. The letters are CMB, which is for Caspar, Melchior, and Balthasar. This translates the phrase “may Christ bless this house” or (Christus, mansionem, benedicat.) 

In Tuscany and other regions of Italy there is a tale of the La Befana. The La Befana is derived from the word Epifania, the Italian word for Epiphany. Every child of Italian heritage I’m sure has heard of La Befana, a character in Italian folklore who delivers presents to children throughout Italy. It is believed that the legend of La Befana may have originated in Rome, then spread to the rest of Italy and throughout the world.

La Befana With Children

In keeping with the tale, Befana is a witch with her clothing worn to rags. She flies through the Italian skies on her broomstick during the night, and fills children’s 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 held her broomstick up to the star and the magic of the night gave her broomstick the ability to fly. As the legend continues in gratitude for the woman’s generosity the Holy Child gave the woman the most wonderful blessing and gift of all. His blessing to the woman was that for one night, the eve if the Epiphany for all eternity the woman would have all the children of the world as her own. His gift was that her name be called “La Befana” the “Giver of Gifts”.

La Befana In Rome

Many cities in Italy celebrate the Epiphany with parades, food, and have Living Nativities. In Vatican City, Rome, following another Epiphany tradition, a procession of hundreds of people in medieval costumes walk along the avenue leading up to the Vatican, carrying symbolic gifts for the Pop. The Pope says morning mass in St Peter’s Basilica to commemorate the visit of the Wise Men bearing gifts for Jesus. So, with this being said, share these stories with your children and give them traditions and tales of long ago for them to tell their children.   

My recipe this week is a delicious Italian soup called “Italian Beef and Pepper Soup”. The winter is upon us and it had been really cold here in Long Island, NY. We need to cook something hearty but warm and I know that if La Befana comes to your door looking for the Christ Child she will be hungry. I’m sure when you invite her in she would just love a big bowl of this flavorful and mouthwatering dish. 

"Italian Beef and Pepper Soup"

Prep Time: 20 minutes
Cooking Time: 2 hours 45 minutes
Serves: 4 people

Ingredients:
1 1/2 lbs skirt or chuck steak, cut into 1 inch cubes
4 medium onions, peeled and chopped in quarters
2 green peppers, cored, seeded, and chopped
4 tomatoes skinned and quartered
4 tablespoons of tomato puree
1 pint of beef stock
2 tablespoons of butter
1 tablespoon of oil
1 lb of potatoes peeled and cut into bit sized pieces
1 tablespoon of flour
Salt and pepper to taste

Instructions:
Heat the oil in pan. When hot add the steak in batches so not to overcrowd and Sauté over high heat until browned on all sides. Remove and set aside. Add the butter, onions, and green pepper and fry until onion is lightly browned. Stir in the flour and then remove from heat. Add the stock, return to the heat and boil, stirring continuously. Add the tomato, tomato puree, and salt and pepper to taste. Reduce the heat, return the meat, cover and simmer for 2 hours, stirring occasionally and adding more stock or water if necessary. Add the potatoes and cook gently for a further 20 minutes or until the potatoes are cooked through. Serve with warm Italian bread and a glass of Red Wine like a Pinot Noir or Chianti. Enjoy, Mangia!   


Till Next Time………

Copyright  ©  2012-2013  “Family Plus Food Equals Love” All Rights Reserved.

"Happy New Year" With "Italian Stuffed Artichokes" And "Stuffed Mushrooms"

As the clock strikes twelve midnight, on December 31st, people all over the world will wish each other a “Happy New Year-2013”. New Year’s is thought of as a time for hope, new goals, and new opportunities. We celebrate by going to parties, drinking champagne, eating, dancing, fireworks, and especially by being with our loved ones. Many cultures believe the key to a Happy New Year is beginning with lucky foods for New Year’s Eve and on New Year’s Day. There are many other traditions of the season not only lucky foods to eat, but also the making of New Year’s Resolutions.

“First Foot Day” or “First Footer” marks the beginning of the New Year and is said to bring good luck. It is the first male person who enters your home on New Year’s Day, who brings good fortune for the coming year. The First-Foot usually brings several gifts, including coins, bread, salt, coal, or a drink, usually Whisky. This represents financial prosperity, food, flavor, warmth and good cheer. This tradition started in Scotland and England. So watch who steps into your house first! It is also believed that the more you eat on New Year’s Eve the more money you will have for the year.

The Italian people welcome the New Year by tossing old things out of their windows! This is supposed to make room for the new and lucky items to enter their households and lives in the year to come. Some of the lucky foods that are eaten are round fruits such as oranges and pomegranates which symbolize coins and bring a prosperous New Year. Many people make Struffoli which are round little dough balls held together with honey. These are to symbolize the year coming full circle. Lentils and sausage is also a traditional dish that brings prosperity. (cotechino con lentichhie) Many cultures eat Pork because the fatty meat is symbolic of fattening their wallets. Cooked collard, spinach, cabbage and kale are all to symbolize paper money. Black Eyed Peas and cornbread is a traditional Southern dish in the US.

Did you know that if you eat 12 grapes one at a time as each chime strikes at midnight on the clock, it is supposed to guarantee sweetness and fortune in the coming year? Each grapes follows a month, (first grape is January etc.) so if you happen to get a sour grape along the way, it is said to predict that month will be a challenging one in 2013. Fish is also a lucky food choice since most fish swim forward and the scales are believed to symbolize silver. No lobster or crab as they walk sideways and backwards.

So, as I close this post, I want to wish everyone across the world who reads my blog a very “Happy New Year 2013”. May we all have a year filled with Love, Family, Friends, Happiness, Health, Wealth, and Food. This week I have two recipes to share, “Stuffed Italian Artichokes” and “Italian Stuffed Mushrooms”. I guarantee you will not only enjoy these delicious recipes but you will want to make them for your family throughout the year.

“Stuffed Italian Artichokes"

Ingredients:
6 medium artichokes
1 1/4 cups of bread crumbs (plain)
1/2 cup of grated Pecorino-Romano cheese
1/2 cup of fresh chopped parsley
2 teaspoons of minced garlic (fresh or jar)
3/4 tsp of salt & freshly ground pepper to taste
1/3 cup of olive oil or vegetable oil

Directions:
Cut off stem and 3/4 off the top of artichoke. Then remove some of the outer leaves at the bottom. Use scissors to clip off top of side leaves. (That removes the sticky point on each leaf) Then wash in deep bowl. Fill large pot with water and boil. Place the artichokes in pot carefully and lower heat to medium for about 7 minutes. Fork test bottom of artichoke for tenderness. If fork goes in and out easily, they are done. Next drain and run cold water on artichokes let them sit and cool off. While they are cooling down, mix the bread crumbs, parsley, minced garlic, grated cheese and a sprinkle of salt with pepper. Mix in a little oil with hands. When it feels like a sandy consistency then you are ready to fill. Gently spread the leaves a little apart and sprinkle some of the bread crumb mixture between each of the leaves. Place the stuffed artichokes in a glass Pyrex baking dish. (7x11x1.5) Drizzle a small amount of oil on top of each artichoke. Put a small amount of water in bottom of pan about 1/ 4 inch deep. Bake for about 25-30 minutes at 350° The top should be a little browned and crispy. Serve hot.

“Italian Stuffed Mushrooms”

Ingredients:
48 oz large white button mushrooms
2 cups of plain dried bread crumbs
1/3 cup of Pecorino Romano grated cheese
3 teaspoons of minced garlic fresh or jar
2 tablespoons of fresh chopped Italian parsley
Salt and freshly ground pepper to taste
1/3 cup of olive or vegetable oil

Directions:
Preheat oven to 350 F. Clean mushrooms and take the stem off. Mix the bread crumbs with the parsley, garlic, Pecorino Romano, salt and peeper in a small bowl. Now add some oil (about 2 tablespoons) and mix with hands. If you need more oil put in small amount each time until you are mixing the right consistency. When it feels like a sandy consistency then you are ready to stuff the mushroom caps and place on a large cookie/pan sheet. Now, drizzle a small amount of the remaining oil over the top of each mushroom. (This is so they do not dry out, but do not soak) Bake until mushrooms are browned and tender about 25-30 minutes.

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

"Buon Natale a tutti"…. "Merry Christmas"

"Buon Natale a tutti"  …. "Merry Christmas"

 

From my family to yours, I would like to wish all of my readers a Blessed Merry Christmas. Thank you for your support and visiting “Family Plus Food Equals Love”. I hope that you have enjoyed my stories and recipes. Be sure to come back next week as I have more recipes to share.

Love & Peace,

                                                                            Dottie


Till Next Time………………………………...

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

"Biscotti With Cranberries And Pistachios" Plus "Italian Sesame Cookies"

Tis’ the season to be jolly and fill your tummy with some Biscotti! Christmas is less than one week away and it’s time to finish your baking. I have a few more desserts and cookies to bake before Santa comes tumbling down that chimney.

As I go through my recipe file, I am reminded of my favorite Christmas story, “A Christmas Carol,” by Charles Dickens. (December 19, 1843) Dickens resurrected the celebration of Christmas. He gave a rebirth to religious beliefs, jubilation, joyous feasts, family, generosity, and good will towards men by writing this beloved tale. Dickens illustrates how self-serving, insensitive people can be. Then transformed them into charitable, caring, and mindful members of society.

The practice of wishing others “Merry Christmas” can be traced back to “A Christmas Carol”. Christmas dinner became a respected tradition with the richness of family and friends. We need to cherish our loved ones every moment of the day and show them how important they are in our lives. This Yuletide season gives us an abundant amount of Christmas joy with friends, family, and the Ghost of Christmas Present! “God Bless Us Everyone!” (Quote by Tiny Tim, from a Christmas Carol)

I have two recipes of cookies to share with you this week. One is an “Italian Biscotti” and the other is an “Italian Sesame Cookie“. The Biscotti is a dry cookie that is twice-baked and traditionally served with a glass of Vin Santo wine after dinner. These crunchy cookies that taste sweet and savory are complemented by coffee, tea, or cappuccino. The Italian Sesame Cookie is also a cookie that reminds me of little Italian bread rolls. The sesame seeds add to the hint of anise flavor in this delightful small cookie. What a way to celebrate the Christmas season!
Buon Natale everyone!

Italian Biscotti with Cranberries and Pistachios

Ingredients:
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temp.
1 teaspoon vanilla extract
Pinch of cinnamon
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried sweet cranberries chopped

Directions:
Preheat oven to 350° F. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer beat the sugar, butter, vanilla, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture with cinnamon and beat just until blended. Stir in the pistachios and dried cranberries. Form the dough into a 13-inch wide log on the prepared baking sheet. Bake until light golden brown, about 40 minutes. Cool for 30 minutes. Place the log on the cutting board. Using a sharp serrated knife, cut the log on the baking sheet.
Bake the biscotti until they are pale golden about 15 minutes. Transfer the biscotti to a rack and cool completely. You can also dip one end in melted chocolate and then dip in chopped pistachios. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.

Italian Sesame Cookies

Ingredients:
4 cups of flour
1 cup of sugar
1 tablespoon of baking powder
1/4 teaspoon of salt
1 cup of Crisco Solid
2 eggs
1 /2 cup of milk
1 teaspoon of vanilla
1 teaspoon of anise extract
Sesame seeds

Directions:
Cut in 1 cup of shortening (Crisco Solid). Beat slightly 2 eggs. Add to eggs: 1/2 cup of milk. Combine dry and liquid ingredients. Pinch off a small amount of dough and roll in your hands. Shape into a size of a finger and taper at each end. (You can also create any shape to make these cookies in example: crescent, star, round etc) Now roll in the sesame seeds. Bake at 375° for about 12-15 minutes depending on your oven and the type of pans you use.
　
Till Next Time………………………..

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

Christmas Traditions & "Sicilian Rice Balls" Recipe

Family, traditions, religion, giving, sharing, and food. All of these words describe what Christmas is all about to me. As Christmas is almost a week away I sometimes wonder what traditions are really all about? I know that in my Italian family our customs are very important as we celebrate the Birth of Jesus, which is what they say is the "reason for the season". Our festivities include being together as a family, Christmas Mass, plus enjoying all the foods that have been passed down through many generations. We all know about the Christmas tree, Santa, and the Nativity. But do we really know how these customs became traditions?

The word Christmas is derived from the English “Christemasse” which it’s meaning is “Christ’s mass”, hence forth the word Christmas. This day commemorates the birth of the baby “Jesus”. Although no one knows the exact date Jesus was born, Christians have favored December 25th since ancient times. It is the date on which the Romans marked the Winter Solstice.

Modern customs include gift giving, exchange of Christmas cards, various decorations including the Christmas tree, lights, and of course Jolly Old Saint Nick. Santa Claus is also referred to as Father Christmas. It is believed that Santa first appeared in the 19th century and resembles Saint Nicholas. The first Christmas tree was brought to America from the German people that immigrated in the early 1800s. Tradition states that the tree symbolized the cross that Christ died for our sins. The green tree represents new life and the lights on the tree symbolize the birth of Christ, that He is the “Light of the World“. Red ornaments signify the blood Jesus shed for our sins. To top the tree either an angel or a star is used, to symbolize the angels that were there when Jesus was born, and the Star is to guide the Three Wise Men or the Magi to the baby Jesus.

Grandparents, Julia & Louis Fiore & me

Christmas Eve and Christmas Day is a time when family and friends enjoy feasting on traditional foods, sweet desserts, and drinks to enjoy the season. Eggnog, Fruit Cake, Gingerbread Men, Candy Canes, and Cookies are very popular at this time of the year. My mom would prepare her menu and guest list many days ahead of time. My maternal grandparents used to live upstairs from my family. I remember when I was young going upstairs, my grandfather would play with me. He loved wood puzzles, the kind that you had to fit the pieces into a ball or square. My grandfather Louis died when I was 7 years old so I can only remember a little of my time with him. But whatever I remember he was a loving man and my grandmother Julia, was a sweet, person who loved her family very much. She died much later in my life, when I was about 20. So I remember many times baking with her and my mother. In Italy, Christmas Eve is called “La Vigilia di Natale” and Merry Christmas is called “Buon Natale”.

My recipe this week I would love to share is called “Sicilian Rice Balls” or “Arancini”. These fried balls of tasty rice are filled with cheese and Italian ham all rolled into one ball of delightful flavor. You just can’t have one.

Sicilian Rice Balls

Ingredients:

1 cup of Arborio rice
3 large eggs
Salt & pepper to taste
1/4 cup of grated Pecorino Romano Cheese
1/4 cup of diced mozzarella cheese
1/2 cup of diced Prosciutto or ham (about two ounces)
3 tablespoons finely minced fresh parsley
2 cups bread crumbs
1/4 cup of tomato sauce
Vegetable oil for deep-frying

Directions:
Cook rice in 2 1/2 cups of boiling water for about 15 minutes. The rice should be still quite firm. Drain and put in bowl. Lightly beat 1 egg and add to the rice, along with the grated cheese, parsley, 2 tablespoons of tomato sauce and salt plus pepper. Mix well. Chill the mixture in the refrigerator for about 15 minutes. In another bowl, mix the mozzarella cheese, prosciutto or ham and the remaining 2 tablespoons of tomato sauce.
With floured hands, divide the rice mixture into 8 or 10 portions and roll each portion into a ball, the size of a small orange. Poke a hole into the center of each ball with your finger and insert about 1 1/2 tablespoons of the mozzarella mixture. Reshape and smooth the balls to enclose the filling. In a shallow dish, beat the remaining 2 eggs. Put breadcrumbs into a shallow dish. Dip the balls into the eggs, coat well. Then coat into breadcrumbs evenly. Let them dry on a plate in the refrigerator for about 30 minutes.
In deep fry pan, heat oil to 375° F. Fry the balls until they are golden brown on all sides. Drain them on paper towels and serve immediately, with some tomato sauce. Enjoy..Abbondanza!!!

Till Next Time……….

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

“Poinsettia Cocktail” & “Mexican Wedding Cookies” To Get You In The Holiday Spirit!

Christmas is almost here! I am so excited! Christmas is my very favorite holiday. Each year I start to plan my decorating strategy from the summer. Where to put my tree, what decorations should I use, and what new ideas have I learned throughout the year? If I could I would have Christmas all year long, but I don’t think my family and friends would appreciate seeing Santa next to the Easter Bunny. The colors I usually use at Christmas are the traditional gold, greens, and reds. My green tree is decorated with mini white lights and strings of white pearls as a garland that shimmers in between the glowing lights. I use many ornaments on my tree from beautiful sparkling balls to memorable items that have been made or given to me from family or friends. On top of my radiant Christmas tree I place a white Angel that glows just like a beacon of light as she shines on all of the spectacular decorations. One of the last items I will purchase to finish off my magical Christmas is some beautiful red Poinsettia plants that just bring the warmth of family and friends to any room. It just screams Merry Christmas to one and all!

Speaking of Poinsettias, December 12th just happens to be “National Poinsettia Day!” On this day it is a tradition to give a poinsettia plant to someone in your family or a friend, so they can enjoy its colorful beauty for the holiday season. The Poinsettia is also known as the Christmas flower. According to legend a child who couldn’t afford a gift to offer to the Christ child, was told by an Angel to pick some weeds from the side of a road. The tale continues that a humble gift, if it is given with love, would be acceptable in God’s eyes. The weeds turned into brilliant red blooms which we now call the Poinsettia. The Star-shaped pattern of the Poinsettia leaf is said to symbolize the Star of Bethlehem.

The Poinsettia is indigenous to Mexico and Central America. Its English name came from Joel Roberts Poinsett, the first US Minister to Mexico, who introduced the plant into the United States in 1825. The plant has dark green leaves and it colored leaves can be in a pale green, white, pink, cream, marbled, and of course flaming red. Poinsettias are also known as the Winter Rose, Lobster Flower, Mexican Flame Leaf, and the Christmas Star. Poinsettias are grown as indoor plants and need exposure to the morning sun and then shade in the hotter part of the day. In North America, Poinsettias are the number one selling potted plant, grossing more than $250 million in sales during the 6 week period before Christmas. 90% of all Poinsettias are exported from the U.S. and California is the top producing state. So, this year be sure to give someone you love a Poinsettia plant. After all it is “National Poinsettia Day!”

This week I have two recipes to share. One is a “Poinsettia Cocktail” that will put you in the spirit of the holiday season. The other is in honor of the Poinsettia called “Mexican Wedding Cookies”. Both are simple and scrumptious that you will add these two recipes to your Christmas celebrations every year. Enjoy!　
　
“Poinsettia Cocktail”


1 part of Vodka
1 part of Champagne/sparkling white wine
2 parts of cranberry juice
Some cranberries for garnish

Chill Champagne flutes before serving. First add the cranberry juice and vodka into a glass, mix well. Then just before serving, gently top off this mixture with the bubbly. Garnish with cranberries, even over crushed ice is nice. Merry, Merry Christmas!!!

“Mexican Wedding Balls”

Ingredients:
1 cup of unsalted COLD butter (2 sticks)
3/4 cup of granulated sugar
1 teaspoon of Vanilla extract
2 cups of all purpose unbleached flour; plus more for dusting hands
1 cup of chopped pecans or walnuts
Powdered sugar to coat balls

Directions:
Preheat oven to 300° F. Line cookie sheets with parchment paper. Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla.
At low speed gradually add the flour. Mix in the nuts with a spatula. With floured hands, take about 1 tablespoon of dough and shape into a ball. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 20-30 minutes. When cool enough to handle but still warm, roll in confectioners sugar. Cool on wire racks. Yield: depending on the size of the balls you make. This recipe makes about 2 dozen. Enjoy!

Till Next Time…………………………….

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

Cookie Cutters and an "Anise Cutout Cookie" Recipe

Welcome, I hope that everyone had a wonderful Thanksgiving weekend filled with family, friends, food, and fun. Now that Thanksgiving is behind us for another year, it is time to prepare for my favorite time of the year, which is Christmas! Have you decorated and put up your sparkling tree yet? Were you one of the many people that went Christmas shopping on Black Friday? Did you get all of your gifts on your list? Have you even thought of what to serve for Christmas Eve or Christmas day dinner for your family? I know, here we are and it is December 1st already and it is overwhelming. So many things to do, places to go and not enough time to really enjoy the season. Well, I have one solution for you!

It is time to bring out the cookie cutters! December 1-7th is "National Cookie Cutter Week," just in time for your holiday baking. This may be one thing that you can cross off your “Holiday To Do List“. Do you know what other day is celebrated on December 4th? It is "National Cookie Day". So what better way to honor one of the most loved desserts in the world? By making cookies with cookie cutters. What a delightful way to bring in the holiday season!

“National Cookie Cutter Week” was started in the mid 1990’s by Paula Mullins from KY. She designed a cutter for each year for the “Cookie Cutter Collector’s Club”. Lyn Linder took over in 2007 when Mullins decided she no longer wanted to be involved. The English word “cookie” is derived from the Dutch word “Koekje,” which means little cake. Bakers used to place a small amount of cake batter in the oven to test the temperature. They soon discovered that these little bits of cooked batter were quite tasty on their own, and the “Cookie” was born!

The holiday season means lots of goodies, especially cookies. In the next few weeks many people will be searching their kitchens, pantry, and drawers for the cookie cutters, which may have been passed down through their family generations. Cookie cutters come in many shapes and sizes. At this time of the year, you see Christmas Trees, Santa, Snowmen, Bells, Stars, Snowflakes, and Gingerbread people to name just a few. Choose simply shaped cookie cutters that are open in the back. If you have cookie cutters that are closed in the back, it is more difficult to work with as the dough warms up, they stick sometimes. Before you make your shape on the dough with your cookie cutter, dip the cutter in a small amount of flour. This prevents the cookie cutter from sticking on the dough. Any dough that you use cookie cutters with should be chilled before baking. Cookies can be classified into 3 categories. Drop cookies, Rolled and pressed cookies. They can have nuts, cranberries, raisins, and be decorated with sugar icing.

There is nothing more fun and relaxing than making home made cookies with my cookie cutters that have been passed down from my mom to me. It is a wonderful way to bake with your family and make memories that will last a lifetime. Let this be the day that you buy a new cookie cutter and start your own tradition. Enjoy your home made cookies with a tall glass of cold milk or hot chocolate. Remember 'tis the season to be merry!

My recipe this week is called “Anise Cutout Cookies”. This recipe I found in the “Taste of Home” magazine. What drew me to this recipe were the anise seeds which my family uses not only in baking, but also cooking, and eating raw. Fennel or Anise (Finocchio is the Italian word) is a vegetable like a celery. It has a fresh, sweet flavor. I bet you can’t just have one of these delicious cookies!

“Anise Cutout Cookie Recipe”

Ingredients:
2 cups of shortening
1 cup of sugar
2 eggs
2 teaspoons anise seeds (crushed)
6 cups unbleached all-purpose flour
1 Tablespoon baking powder
1 Teaspoon of salt
1/4 cup of apple juice
1/2 cup of granulated sugar
1 Teaspoon ground of cinnamon

Directions:
In a bowl, cream shortening and sugar until fluffy; add eggs and anise seeds. Combine flour, baking powder and salt; add to the creamed mixture. Add the apple juice and mix well.
On floured surface, knead until well blended, about 4-5 minutes. Roll dough to 1/2-inch thickness. Now, use any shape cookie cutter and cut into 2-inch shapes. Place on greased baking sheets.
Bake at 375° for 12-16 minutes or until lightly browned. Combine sugar and cinnamon; roll cookies in the mixture while still warm. Cool on wire racks.
Yield: about 4 dozen, depending on what size cookie cutters you use.

　
Till Next Time………………

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

Thanksgiving Italian Style & Two Italian Recipes

My wish for you, my readers is a festive Thanksgiving holiday filled with family, friends, and all the fixings. I, among everyone else, have many things to be thankful for, especially to you my readers from coast to coast and across the seas. May your day be filled with past blessings and prayers for a bright future! Thanks for coming back and enjoying my stories and my favorite family Italian recipes.

Italians love any holiday that brings family, friends, and food together. Every Italian family has traditions and recipes that are unique and make their Thanksgiving special. As well as turkey and the trimmings, Italian Americans will often add to their Thanksgiving dinner an antipasto, a pasta or soup course, and then the desserts come. The desserts are not only your typical pumpkin pie, but sweets and pastries that Italians have been baking for years. I have two recipes this week to share with you my readers. The first one is called “Ricotta Pancakes with Honey and Raisin Sauce”. What a light, fresh, and sweet dessert for after your Thanksgiving meal. A delightful accompaniment with a cup of tea, coffee, or an after dinner drink.

“Ricotta Pancakes with Honey and Raisin Sauce”
Prep Time: 10 minutes
Cooking Time: 2-3 minutes
Serves: 4 people

SAUCE
4 tablespoons of clear honey
Juice of 1/2 lemon
1 tablespoon of raisins
1 tablespoon of Pine Nuts

FILLING
8 ounces of whole milk Ricotta Cheese
Grated rind of 1/2 lemon
2 tablespoons raisins
1 tablespoon of Pine Nuts
8 small, (8 to 10 inch) pancakes. The pancakes should be sweeter and thinner than a pancake but thicker than a crepe.

TO ASSEMBLE
To make the sauce, put all the ingredients into a small pan and warm through gently. For the filling, beat the cheese and lemon rind until soft; mix in raisins and pine nuts. Divide the filling among the hot pancakes and either roll them up or fold into triangles. Arrange the pancakes on a warm plate spoon the sauce over the top and decorate with twists of lemon. Serve immediately warm or hot.

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The second recipe is one that my mom has used for Thanksgiving for many years. It is so delicious that we ask her to cook this dish even if it is not a holiday. This recipe has been passed down from my great-grandmother Sofia. It is called “Rice Stuffing: Rice, Sausage & Onions” My family loves this stuffing as it is made in a baking dish and not stuffed inside the turkey. The flavor is sweet from the onions and sausage plus has that savory taste from the cheese. It is a perfect marriage to have along side of your turkey dinner.


Sofia, great-grand mother

  “Rice Stuffing: Rice, Sausage & Onions”

Ingredients:
1 1/2 lbs of sweet sausage bulk (out of casing)
2 cups of rice (uncooked) Uncle Bens
3 large eggs
2 large onions (sliced thin)
3/4 cup of Pecorino Romano grated cheese
Salt and pepper to taste

Directions:
Sauté sausage in pan with a little oil. Before sausage is totally cooked add onions and finish cooking. While sausage is cooking cook rice. Drain rice and put in a large bowl. Next beat eggs in a small bowl. Then mix together cooked rice, raw beaten eggs, grated cheese, and cooked sausage with onions. Put in a baking dish. Bake in a 350° for about 40-45 minutes until mixture sets.

So, as we say in Italian, “Abbondanza!!” (Plentiful & Abundance) “Happy Thanksgiving” to everyone…..

Till Next Time…………………………

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