"Fish, Zucchini, and Lemon Kebabs" For A Meatless Friday

Spring may not have made a commitment to New York just yet, but regardless of the weather, it’s that time of year again: Lent. Fish or a meatless meal has always been a tradition for Catholics all over the world. The traditional purpose of Lent is the preparation of the faithful, as they await the Resurrection of Jesus Christ on Easter Sunday. As good Catholics we do not eat meat on Friday during this season.

Everyone knows that fish is good for you. The fats in fish, especially fatty fish like salmon, tuna, and mackerel, help to prevent Heart Disease and can even aid in preventing diseases like Alzheimer’s and stroke. Did you know that Americans eat only about 15 lbs of fish per person in a year, but we eat two times as much fish in restaurants than at home? I wonder why that is? Buying, storing, and cooking fish isn’t difficult; it just requires a little knowledge. Here are some ideas that will assist you in all things about “Fish.”

When you buy fish the first thing that you should do is smell it. Fresh fish should smell sweet like you are at the edge of the ocean. If you smell a strong or fishy odor that means that the fish is not fresh and it is past its peak. Do not buy it! The next thing when you are purchasing fresh fish is to look at it. If you are buying a whole fish it should look like you just caught it on your fishing pole and pulled it out of the water. It should have firm flesh and bright eyes which would indicate that it was extremely fresh. If fish fillets or fish steaks are your choice make sure that they are firm and bright looking, with no discoloration of any sorts.

When storing your fresh fish keep it in your refrigerator for only a day or two. Any longer than that it will be perishable but you can freeze it if you wrap it tightly in freezer wrap. (Make sure you date it)  Fish that is frozen can be thawed in the refrigerator, in the microwave, or under cold running water.

Don’t forget about the bones in a fish. Many types of fish including salmon and trout have small pin bones. These can be easily removed by using your fingers or small tweezers. You can buy fish with the bones taken out by your fishmonger but it will be generally more expensive. When I was a child my mother would make fish for Friday night dinner and she always told us not to talk when we were eating the fish. Her reasoning was that if there were any bones we could swallow them while we were talking. Which made perfect sense to a young child, but I don’t know if she was also trying to keep us quite so we could finish our dinner and not dilly-dally. You know mothers sometimes have ulterior motives!

When cooking fish to test if it’s done, see if the fish “flakes”. Insert your fork gently into the thickest part and see if the fish begins to separate along the natural lines. There is a balance between flawlessly cooked fish and overcooked- fish. Remember fish cooks quickly and if you leave it in the pan it’s cooked in for a while it will continue to cook. Tuna and salmon can be served medium rare, but some people like their fish cooked well done. It is your own preference, you choose.

So, have I caught your interest? Will you cook some fish tonight? Looking for a fish dish for Fridays? I have the answer, my recipe this week is a very easy and delicious meatless meal for not only Fridays but any day of the week. It is called “Fish, Zucchini, and Lemon Kebabs.” These small rolled fish filet kebabs are so superb. The combination of the zucchini and the lemons add freshness to the dish. The aroma of this recipe is so appealing that it will be pleasing to your appetite. This amazing recipe serves 4 and you can serve it on a bed of rice with a big tossed salad. Definitely a Friday night to remember! Enjoy and Mangia!

“Fish, Zucchini, and Lemon Kebabs”

Ingredients:
16 small, thin sole fillets, or 8 larger ones, skinned and cut in half lengthways
4 Tablespoons Olive Oil
1 clove of garlic, crushed
1/2 juice of a lemon
Finley grated rind of 1/2 lemon
Salt and black pepper to taste
3 drops of Tabasco sauce (optional)
2 medium-sized zucchini cut into 1/4 inch slices
1 green / 1 red pepper (to give some color to the dish) seeded, cut into 1 inch pieces

Directions:
Roll up each sole filet like a Swiss roll and secure with a cocktail toothpick. Place the fish rolls in a shallow dish. Mix together the olive oil, garlic, lemon juice, lemon rind, salt, pepper, and Tabasco sauce. Spoon the olive oil mixture evenly over fish rolls and chill for no more than an hour. Remove the toothpicks and carefully thread the rolled fish fillets onto the kebab skewers alternately with the zucchini slices and pieces of green and red pepper slices. Brush each kebab with a little of the lemon and oil marinade. Arrange the kebab skewers on a grill pan and cook under a moderately hot grill or broiler about 8 minutes, carefully turning the kebabs once or twice during cooking and brushing them with a little of the remaining marinade if required. Serve on a bed of rice with lemon slices on the side. Deelish!!!!



Till Next Time………………………………....


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

"Cherry Dump Cake" For "Presidents' Day" And "National Cherry Month"

Presidents' Day is Monday, February 18th and it is observed in honor of two of our greatest presidents; George Washington and Abraham Lincoln. For many years, Americans celebrated both Washington’s Birthday and Lincoln’s Birthday separately. Beginning in 1971, Congress combined these celebrations into one holiday. Presidents’ Day is when we recognize the lives and achievements of all America’s Presidents, past and present. Washington and Lincoln still remain the two most recognized leaders of America. It is also a Federal Holiday banks, schools, and the post office are closed in honor of America’s Chief Executives. Presidents’ Day is used by many historical groups that stage celebrations, reenactments, and other events. Some states also require that schools spend the days leading up to Presidents’ Day teaching students about the accomplishments of the presidents, which focus on the lives of Washington and Lincoln. 

Besides Presidents' Day, February is National Cherry Month and February 20th is National Cherry Pie Day. Did you know that in the United States, most cherries are grown in Washington, California, Oregon, Wisconsin and Michigan? The varieties of cherries grown in the states include the sweet Bing, Brooks, and the Sweetheart. Then you have Royal Ann or Queen Ann, which are lightly colored and used for the Maraschino Cherry. The sour cherries are called Evans and Nanking and come from Traverse City, Michigan which is called the “Cherry Capital of the World.” They host a National Cherry Festival and they make the largest Cherry Pie on record. So let‘s celebrate the Presidents and Cherries by eating them fresh off the trees, mixed in a pie, placed in a cold drink, covered in chocolate or in a delicious dessert, anyway you eat them they will be enjoyable and delightful.    

Want to have some fun? Well, here are some facts about cherries, see how many did you know?

Cherry Trivia Facts:

• Michigan grows 75 percent of the nation’s tart cherries.

• Cherries are a true ancient delicacy; explorers have found cheery pits from the Stone Age in European caves.

• Cherries were brought to America by early settlers in the 1600s. Cherry trees, in fact were part of the gardens of French settlers when they established Detroit.

• It takes about 250 cherries to make a cherry pie, enough cherries grow on the average cherry tree to make 28 pies, industry officials say.

• Tart cherries ripen two or three weeks after sweet cherries. Look for them in mid to late July.

• Tart cherries have fewer calories and more beta-carotene than sweet cherries.

• Tart cherries are loaded with antioxidants that are believed to relieve the pain of arthritis and gout, plus help fight cancer and heart disease. They are also especially high in the antioxidant melatonin, which may help prevent or reduce brain deterioration associated with aging. Plus to top it all off is that they are high in Vitamin A and Beta-Carotene.

My recipe this week is a perfect way to help celebrate Presidents' Day and National Cherry Month. It is called a “Cherry Dump Cake”. I know it may not sound very appealing, but believe me when I tell you, it is amazing. A medley of cake, sweet cherries, pineapple and crunchy nuts are all “dumped” in a pan and you bake it. Henceforth the name “Dump Cake”. This sweet cake is so simple, full of fruit, and the taste is so delicious. You can serve this warm or room temperature, and what would be really yummy is a spoonful of whipped cream, or a scoop of Ice Cream on the side. Oh my goodness, I could just taste it right now!  

"Cherry Dump Cake"

Servings: Makes 12 servings

Ingredients:
1 (20 oz) can crushed pineapple with juice, do not drain.
1 (21 oz) can Cherry Pie Filling (Comstock or your favorite)
1 box of yellow cake mix or chocolate (your favorite)
1 cup of chopped walnuts
1/2 cup (1 stick) of unsalted butter

Directions:
Preheat oven to 350°F. Grease a 13-X-9 inch pan with non-stick cooking spray. Dump pineapple with juice into pan. Spread evenly. Dump in pie filling and spread that evenly. Sprinkle cake mix evenly over cherry layer. Sprinkle walnuts over the cake mix. Melt butter and pour over cake mix. Bake 50 minutes or until top is lightly browned.

Optional: You can add 1/ 3 cup of flaked coconut in-between the layers. Also try apple or peach pie filling instead of cherry. They all work well. Enjoy!


Till Next Time…………………………..

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

“Pasta Shells With Walnuts & Cream Cheese” To Celebrate My Dad's Birthday & Valentines Day

Welcome readers…Here we are upon a Blizzard on Long Island called Nemo. This storm is supposed to bring much havoc to the Eastern states by a super snow storm this time. Last October (2012) we had Super Storm Sandy which brought devastation to many states along the Eastern seaboard. The year before that was Hurricane Irene, which was horrible as well. So now we are on the fringe of major snow totals. They, meaning the weathermen are saying that this could be the snow storm of the century. As you, my readers know that I love SNOW, but let’s not get crazy here. 

This weekend I have plans, so I hope that we can dig out because Saturday, February 9th is my father's Birthday and we are having a family dinner to celebrate. He will be 86, but you would never know it. He is as active as ever. He and my mom are always out either visiting friends or family. My dad has a lot of compassion, love, and strength. He is sensitive and will do anything he can for you. Commitment has always and still will be very important in his life. If he commits to anything, come hell or high water he will be there which is a great tribute to his character. I always admired his dedication to his family and his faith in God. He can be funny, warm, honest, fair, organized, and shares his wisdom to others. One of his commitments is to St. Thomas More Church where he is a member of the choir and is also the president of “The Young At Heart Senior Club.” My dad has a passion for puzzles, music, sports, reading, food, and most of all spending time with his family.

Besides my dad’s birthday this week there are other celebrations to be acknowledged such as Shrove Tuesday (Fat Tuesday or Mardi Gras) which is the day before Ash Wednesday and the beginning of Lent. Then on Thursday, February 14th is Valentines Day. A day where love, romance, and indulgence is in the air. Your loved ones may receive chocolates, flowers, and cards to express your feeling towards a special person. Some find romance on this day with couples becoming engaged. My dad proposed to my mom on Valentines Day in 1949 and they married in 1951. This year it will be “62” years of blissful marriage for them. My parents told me the story on how they got engaged when we went to dinner the other night. Seems that my dad took my mom to a Chinese restaurant that Valentines Day and he put the ring in the tea cup. Just before he poured the tea, my mom said, “What is in this cup?” And low and behold she saw the ring and that is how it all began. So the moral of the story is always look in the cup before you have some tea! 

Mom & Dad

My recipe this week is to honor my dad with something he loves called, “Pasta Shells with Walnuts and Cream Cheese.” My dad loves cream cheese, nuts, and pasta, so this has all of his favorites. This dish is something you can create for Ash Wednesday as it is meatless. This pasta recipe would also make a delicious creamy romantic dinner for your special Valentine too! The combination of the nuts with the creaminess of the pasta is very pleasing to your palate. So enjoy your Valentines Day, stay safe with the storm, and I will tell my dad Happy Birthday for you.

“Pasta Shells With Walnuts And Cream Cheese”

Prep time: 5 minutes
Cooking Time: 15 minutes
Serves: 4 people

Ingredients:
1 tbsp Olive Oil
1 clove of garlic, crushed
1 tbsp oregano
1 oz of unsalted butter
4 tbsp of whole milk
4 oz of cream cheese
4 oz of walnuts, chopped very finely
(Keep some extra on side for presentation)
Salt and pepper to taste
10 oz of pasta shells
4 tbsp of cream
Parmesan Cheese, grated

Directions:
Heat the oil in a pan. Add the crushed garlic and oregano and cook for 1 minute. Add the butter, milk, cream cheese, chopped walnuts, and salt & pepper to taste. Stir and leave to simmer gently for 5 minutes. Meanwhile, cook the pasta shells in plenty of boiling water for 10 minutes, or until shells are tender but firm. Drain in a colander, shaking to remove any trapped water. Put into a warmed serving dish. Remove the sauce from the heat; add the cream and stir. Pour over the shells and toss to coat evenly. Garnish with the walnut halves. Serve immediately with grated Parmesan cheese on top and a big tossed green salad.   Bellissimo!!! (Lovely)


Till next Time……………………..

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

A "Colorful Corn Salad" Recipe To Celebrate The Month Of February

There are many things celebrated in February, among them are Ground Hog Day, the Super Bowl, Valentines day, Presidents Day, Ash Wednesday, and we can’t forget my Dad’s 86th Birthday. But I think we forgot that February is “National Canned Food Month.”

Now, as you know I am an advocate for fresh fruits and vegetables, but there are some things that you need to eat that come from cans. When I was growing up my family used canned foods a lot. At that time (1950-1970) they did not have all of the fresh or organic fruits and veggies that they have today. Frozen foods were not readily available either at that time. Some of these items were what you would have called “off season.” So that is why canned foods were used more often. Foods in a can have a longer shelf life especially with canned soups and vegetables. What was a grilled cheese sandwich without a bowl of hot Campbell’s tomato soup? Or what would an Ambrosia Salad be without your cans of fruit?

We know that canning is a way of processing and preserving food to extend its shelf life. This is done by using a method of sealing foods in an airtight container. A cans typical shelf life ranges from one to five years. In the late 18th century in France, the Emperor Napoleon Bonaparte was concerned about keeping his armies fed and offered a cash prize to whoever could develop a method of food preservation. After 15 years of experimentation a man by the name of Nicholas Appert came up with the idea of an airtight container so the food would not spoil. He used glass jars sealed with corks held in place with wire. In 1812, Thomas Kensett who immigrated to the United States, opened New York’s first canning facility for meats, oysters, fruits, and vegetables. Louis Pasteur more than 50 years later demonstrated that growth of microorganisms is the cause of food spoilage which explained the effectiveness for canning. At that time the cans were made of tin, now in 2013 today’s cans are made of 100% recyclable steel.

Today any food that is harvested or processed will be found in a can. The consumer has many more options and will often find fresh and frozen food alternatives to canned food, but canned foods still remain an essential part of your modern day pantry.

Some Canned Food Trivia For Fun:

• Did you know that the “Can Opener” was invented 48 years after cans were introduced?  Most people feel they still haven’t invented one that works all the time.

• Almost 200 Billion cans of food are produced in the world each year.

• The Hormel Company of Austin, Minnesota sold the first canned ham in 1926.

• What a story! A 40-year old can of corn was found in the basement if a home in California. The canning process had kept the corn safe from contaminants and from much nutrient loss. In addition the kernels looked and smelled like recently canned corn.

• Did you know the most common food found in a can are baked beans, canned sardines, canned tuna, Pineapple, Vienna Sausage, Tomato soup, and last but not least Spam? 

I hope that you enjoyed the fun trivia. My recipe this week is a perfect dish for a Super Bowl party or any kind of celebration. It is my way of celebrating “National Canned Foods Month.” I call it “Colorful Corn Salad,” which is my rendition of a recipe I found in a magazine. (Taste of Home) I made this delicious cold salad one day for lunch for my “Sewing Group.” Everyone raved and wanted my recipe. I served it along side of “Chicken Salsa Wraps” and called it my Tex-Mex luncheon. The combination of all the ingredients mixed together is not only colorful but also is harmonious in your mouth.  I hope you all enjoy and don’t forget to buy some extra canned goods for your local Food Pantry, which will help some people to eat a meal they can’t afford. Thanks......
 
“Colorful Corn Salad”

Courtesy of Taste of Home

Ingredients:
3 cans of sweet corn niblets (water drained)
1 can of black olives (pitted) and chopped
3/4 cup of chopped grape tomatoes
1/2 cup of chopped green pepper
1/2 cup of chopped red pepper
1/4 cup of chopped onion or scallions
1/2 cup of ranch salad dressing (your favorite)

Directions:
In a large salad bowl, combine all vegetable ingredients, and then add the salad dressing. Stir till all coated, cover and refrigerate until serving. Serving is for 8 people or more, depending on how much of the ingredients you use. You can also add another ingredient or take one of them out. Your choice…just enjoy and Mangia Tutti!

Till Next Time………………………………...........

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

“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