“Apple and Sage Pork Chops” Plus “Roasted Carrots With Parsley and Thyme”

Welcome to “Wordless Tuesday!” Today I have two mouthwatering recipes which I know you will love…….. Enjoy!

 “Apple and Sage Pork Chops”

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 6

Apple and pork chops are enhanced by sage in this delicious dish.
 

Ingredients:
1 1/2 tablespoon flour
1 1/2 teaspoon salt
2 1/4 teaspoons Sage, Rubbed
1 1/2 teaspoon Garlic, Minced
1 1/2 teaspoon Thyme Leaves
3/4 teaspoon Ground Allspice
3/4 teaspoon Paprika
6 boneless pork chops, 1-inch thick
(about 1 1/4 pounds)
3 tablespoons olive oil
1 1/2 medium onion, thinly sliced
3 red apples, thinly sliced
3/4 cup apple juice
1 1/2 tablespoon brown sugar

Directions:
Mix flour, salt and seasonings in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour. Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes. Stir in juice, sugar, and remaining seasoned flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until done.

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“Roasted Carrots With Parsley and Thyme”

Yield: Serves 6

The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.

Ingredients:
2 Lbs carrots, peeled, cut into sixths lengthwise (depending on the size) then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 Tbs finely chopped flat-leaf parsley

Directions:
Preheat the oven to 400°F. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano. Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375°F and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.



Till Next Time………………………………...................

Copyright © 2014 “Family Plus Food Equals Love” All Rights Reserved

“Honey Butter Homemade Soft Pretzels” For "National Pretzel Month"

Who doesn’t love pretzels? Can you believe that October is "National Pretzel Month?" Pretzels come in so many varieties, sticks, loops, long, short, braids, hard, soft, thin and thick. Hard pretzels originated in the United States in 1850 at the Sturgis Bakery in Lititz, Pennsylvania.  In Europe, snack pretzels are sprinkled with salt, sesame and poppy seeds, or with cheese. In the U.S., they come in a variety of flavors and with different coatings, such as yogurt, chocolate, strawberry, cheese, mustard, nuts, sugar glazes, and also salted. Pretzels can be crumbled and used as a topping for ice cream, which eventually led to the development of an ice cream cone tasting like a pretzel.  

A pretzel is known by different names in other countries. In Germany, pretzels are called Brezel, in Polish it is known as Precel, the Norwegian and the Danish people call it Kringle, and the French, Spanish, and the Italians call it Pretzel, Bretzel, or Brezel. In Italy, the Taralli is an Italian snack food that is similar in texture to a pretzel. Taralli can either be sweet or savory. Sometimes they are glazed with sugar, may be flavored with onion, garlic, seeds, pepper, fennel, or just salt. The sweet and plain Taralli are often dunked in wine. The Taralli shapes are classically formed into small rings or ovals. They are boiled then baked, or deep fried.  

Most people agree that the pretzels were invented by monks and have a Christian background. According to history, in 610 AD, an Italian monk invented pretzels as a reward to children who learn their prayers. He called the strips of baked dough, “pretiola” (little rewards) These strips of baked dough were folded to resemble arms crossing the chest. However, there is no source cited to back up these details. Another source locates the invention in a monastery in southern France. In Germany there are stories that pretzels were the invention of their bakers. In Greece, ringed bread, derived from communion bread used in monasteries a thousand years ago, may also be related to the invention of the looped pretzel. 

Within the Catholic Church, pretzels were regarded as having religious significance for both ingredients and shape. Pretzels made with a simple recipe using only flour and water could be eaten during Lent, when Christians were forbidden to eat eggs, lard, or dairy products such as milk and butter. As time passed, pretzels became associated with both Lent and Easter. 

In the 19th centuries, southern German and Swiss German immigrants introduced the pretzel to North America. These immigrants became known as the Pennsylvania Dutch. Many handmade pretzel bakeries populated the central Pennsylvania countryside, and the pretzel‘s popularity spread. In the 20th centuries, soft pretzels became extremely popular in other regions of the United States. Cities like Philadelphia, Chicago, and New York became famous for their soft pretzels. With increased popularity due to mass production, pretzels were distributed at schools, grocery stores, movie theaters, sports stadiums, arenas, and street vendors. Selling pretzels on street corners in wooden glass enclosed cases were found in New York City. 

L-R: my aunt, my mom, my son Paul,
 myself, & brother Chris

As a young child, I remember when I would go to NYC with my family especially at Christmas, and the hot soft pretzels were always a treat. We would be walking along  5th Ave, near all the famous department stores, like Macy’s and Lord & Taylor, and low and behold we would see one, a vendor selling hot soft pretzels on the corner. You could smell the baked dough and the mustard as you were getting closer to the stand that sold them. It was wrapped in waxed paper and placed in a brown paper bag. To me, the best time to eat them was in the winter when the weather was cold outside. The hot bag filled with pretzels would warm your hands. Then as we continued walking, I would pull apart a piece of the warm pretzel and leave the rest in the bag to keep warm. All the salt would be the first thing that I would lick off. The hot soft dough would just melt in your mouth and it always seemed to warm up your stomach. At that time you could get 3 pretzels for $1.00, and what would be left, was an empty bag with some salt crystals left at the bottom. What a delicious memory to have with my family.

NYC Pretzel Vendor

Today, Pennsylvania is the center of the American pretzel production for the hard crispy and the soft bread types of pretzels. Pennsylvania with its large German background produces 80% of the nation’s pretzels. In 1963 the largest pretzel of its time weighing 40 pounds and measuring 5 feet across was baked by Joseph Nacchio of the Federal Pretzel Baking Company.  In 1993 the Pretzel Museum opened in Philadelphia, operated by the Nacchio family.

In the world of foodies drink pairings are an important part of the meal. There are some perfect matches: chocolate chip cookies and milk, coffee and donuts, and beer and pretzels. You're going to need something to wash that pretzel down with, and few things besides mustard go better with a soft and chewy pretzel than a beer. Just about any beer will work with a pretzel, but to make the most out of the match you'll want to pick a beer that complements the doughy and toasty knot. So I asked my dear friend, Jeff B. to give me some insight as to what beer may be a good choice to have with your pretzel. He is a connoisseur of beer and told me that everyone has their own preference but he likes a Stout or dry stout "black beer." His choice and the most famous example is Guinness followed by Murphy's and Beamish. Thanks Jeff for your insight on pairing pretzels and beer.

My recipe this week is called “Honey Butter Homemade Soft Pretzels” I have made these before and I usually have my family knocking on my door, for more. The soft dough is so light and the honey butter melted on the top of each pretzel reminds me that I’m back on the corner of 5th Ave, reliving my childhood all over again. Memories never tasted so good. So enjoy, whether you like the sticks, chocolate covered or the big soft ones with mustard on top, celebrate pretzels with a bag today.

“Honey Butter Homemade Soft Pretzels”

Total Time: 1 hr 55 minutes
Prep: 25 minutes
Yield: 4 to 6 servings

Ingredients:
2 tablespoons yeast
2 cups of warm water
6 cups all-purpose unbleached flour
1 tablespoon of salt
2 tablespoons of sugar
1/4 cup of honey
3 eggs beaten
Honey Butter Mix (recipe follows)
Kosher salt, for sprinkling




“Honey Butter Mix”
1/2 cup of melted butter
1/4 cup of honey
In a small bowl combine melted butter and honey

Directions:
Preheat oven to 425 degrees F. In a large bowl, combine the yeast and warm water; allow to sit for 5 minutes till somewhat foamy. Add the flour, salt, sugar, honey and eggs. Mix thoroughly for about 10 minutes. Let the dough rise about 10 to 15 minutes. Divide the dough into 4-ounce portions and roll out each piece into a long rope shape. Now shape the pretzel dough and pinch the 2 (arms) to maintain them from coming apart. Place on greased cookie sheet or you can use parchment paper and let rise for 1 hour. Brush with Honey Butter Mix and sprinkle with kosher salt. Bake for 20 minutes till light brown. Remove to cool for 5 minutes prior to eating; if you like them warm wait for just a few minutes. 


Till Next Time…..

Copyright © 2014 “Family Plus Food Equals Love” All Rights Reserved

“Roasted Broccoli & Olives” Plus “Fillet of Sole Piccata”

Welcome to “Wordless Tuesday!” Today I have two mouthwatering recipes which I know you will love…….. Enjoy!  

This recipe is both tender and crunchy. The Broccoli comes alive with the sharpness of the olives and garlic, plus the freshness of the lemon. This “Roasted Broccoli and Olive” dish goes deliciously well with the “Fillet of Sole Piccata” (recipe follows)


“Roasted Broccoli and Olives”

Prep: 15 minutes
Roast: 20-25 minutes
Makes: 8 servings

Ingredients:
6 cloves garlic, peeled and gently crushed
1 tsp kosher salt, divided
1/4 cup extra-virgin olive oil, plus more for drizzling
2 1/4 pounds broccoli, washed, drained and patted dry
1/2 cup mixed unpitted olives
1/2 fresh lemon or more

Directions:
Preheat oven to 425° F. Line a 15x10x1 baking pan with parchment paper; set aside. In a small bowl combine garlic and 1/2 tsp. of the kosher salt. Using the back of a spoon, muddle garlic and salt until garlic begins to release its oil; set aside. Trim broccoli stems; cut stalks lengthwise into halves and/or quarters. Place in prepared baking pan. Pour garlic oil and olives over; toss well. Sprinkle with remaining 1/2 tsp. kosher salt. Roast 20 to 25 minutes, tossing occasionally, until tender but al dente. Transfer to a serving dish. To serve, drizzle with additional olive oil. Squeeze lemon juice over.

Recipe adapted from “Better Homes and Gardens”


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“Fillet of Sole Piccata”

This recipe will work with any small flat fish fillet, example flounder, fluke or sole.

Ingredients:
1 pound skinless fillets
1 teaspoon salt
1 teaspoon finely ground black pepper
1/3 cup all purpose flour for dredging
4 Tbsp olive oil
1/2 cup dry white wine
(ex: Sauvignon Blanc or Pinot Grigio)
2 Tbsp real lemon juice
1/4 cup small capers
1/4 cup chopped fresh parsley
2 Tbsp unsalted butter

 

Directions:
Rinse the fish in cold water and pat them dry. In a small bowl, whisk together the flour, salt, and pepper. Then place the flour mixture in a long shallow bowl or dish. Dredge the fillets in the flour so that both sides are lightly coated. Heat the olive oil over medium-high heat in a large stick-free sauté pan. When the oil is hot (add a little pinch of flour to the oil, and if it sizzle immediately, you're ready), work in batches and place the fish fillets in the pan in one layer and fry until golden, about 2 minutes per side. Add more oil to the pan if needed. Once browned on both sides, remove the fish fillets from the pan, set them on a paper towel-lined plate (or keep them warm in a 200°F oven) Add the white wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine boil furiously for a minute or two, until greatly reduced, and then add the lemon juice and capers. Boil another minute. Turn off the heat. Add 1 Tbsp of butter to the pan, swirling it constantly. When it melts, repeat the process with the other tablespoon of butter. Stir in half of the parsley and pour it over the fish. Sprinkle the fish with the remaining parsley. Serve at once with the roasted broccoli and a baked potato would be nice! Enjoy! 

Recipe adapted from “Simply Recipes”


Till Next Time………………………………...................

Copyright © 2014 “Family Plus Food Equals Love” All Rights Reserved

“Baked Cauliflower with Anchovies” For "National Fruits & Veggies Month"

 How many fruits and vegetables does your family eat a day? Do you think they are eating enough? September is "National Fruits & Veggies Month"and unfortunately the majority of Americans are not eating enough fruits and vegetables. Eating more fruits and vegetables may reduce the risk of contracting certain diseases, including heart disease, high blood pressure, diabetes, and some cancers. However, it can be difficult for many Americans to eat the recommended amounts of fruits and vegetables because they might not be easily accessible, available, or affordable. Children eat more fruits and vegetables at some schools where they have a variety of choices, such as those provided in a self-serve salad bar. 

Here are some ways to increase your fruit and vegetable intake! Have a piece of fruit or a glass of juice at breakfast daily. Stock up on dried, frozen, and canned fruits and vegetables. Grab an apple, orange, banana, pear, or other piece of portable fruit to eat on the go. Snack on raw veggies like baby carrots, pepper strips, broccoli, and celery. Pick up ready-made salads from the produce shelf for a quick salad anytime. Pile spinach leaves, tomatoes, peppers, and onions on your pizza. Add strawberries, blueberries, bananas, to your oatmeal, pancakes, or toast. Stash bags of dried fruit in your car and at your desk for a convenient snack. Stir fresh or frozen vegetables into your pasta, noodles, or omelet. Whip up smoothies made from fresh or frozen berries, ice, and yogurt. 

*****Note: I have a new widget on the right side of my blog, called Seasonal Foods. It shows the month that we are in and the foods that are in season for that month. This is a perfect tool to use to buy fresh and in season fruits and veggies. Plus it is fun!..Don‘t forget to support your local farmer‘s market for your in season produce.

Make Colorful Food Choices:

Include Blue/Purple foods to help maintain: a lower risk of some cancers, urinary tract health, memory function, and healthy aging. Get blue/purple every day with foods such as: blackberries, blueberries, black currants, dried plums, elderberries, purple figs, purple grapes, plums, raisins, purple asparagus, purple cabbage, eggplant, and potatoes (purple-fleshed).

Include Green fruits and vegetables to lower your risk of some cancers, vision health, and strong bones and teeth. Go green every day with some of these: avocados, green apples, green grapes, honeydew melon, kiwifruit, limes, green pears, artichokes, arugula, asparagus, broccoli, Broccoli- Rabe, Brussels sprouts, Chinese cabbage, green beans, green cabbage, celery, cucumbers, endive, leafy greens, leeks, lettuce, green onion, okra, peas, green pepper, sugar snap peas, spinach, watercress, and zucchini.
 
White/tan, and brown fruits and vegetables to get all the health benefits by including foods such as: bananas, brown pears, dates, white nectarines, white peaches, cauliflower, garlic, ginger, artichoke, kohlrabi, mushrooms, onions, parsnips, potatoes, shallots, turnips, white corn.

Yellow/orange fruits and vegetables contain vitamin C, they include: yellow apples. apricots, cantaloupe, yellow figs, grapefruit, golden kiwifruit, lemon, mangoes, nectarines, oranges, papayas, peaches, yellow pears, persimmons, pineapples, tangerines, yellow watermelon, yellow beets, butternut squash, carrots, yellow peppers, yellow potatoes, pumpkin, rutabagas, yellow summer squash, sweet corn, sweet potatoes, yellow tomatoes, yellow winter squash.

Include a variety of Red fruits and vegetables to help maintain: a healthy heart, memory function, and urinary tract health. These include: red apples, blood oranges, cherries, cranberries, red grapes, pink/red grapefruit, red pears, pomegranates, raspberries, strawberries, watermelon, beets, red peppers, radishes, radicchio, red onions, red potatoes, rhubarb and tomatoes.

Lastly the good news is, communities, health professionals, businesses, and families can work together to encourage people to eat more fruits and vegetables. Make a difference: Spread the word about tips for healthy eating and encourage communities, organizations, families, and individuals to get involved.

This recipe is one that my mom has made many times and it is outstanding! This recipe is so yummy especially when you bake it and the spaghetti gets crispy. You don’t even taste the anchovies, they melt and it gives the dish a wonderful aroma and flavor. Enjoy! 

 
"Baked Cauliflower with Anchovies” 
         

Ingredients:                                                                       
1 large cauliflower- washed and cut in florets
3 medium onions (sliced)
3 cans of anchovies                                                            
Salt and Black Pepper
1 lb. of spaghetti
Vegetable oil to sauté
Pecorino Romano grated cheese

Directions:
Boil water and cook your spaghetti. Drain and leave on the side. After washing and cutting cauliflower put in large pot with water and par-boil until tender. In another large pot put a thin layer of oil on bottom. Put in onions and sauté, then add anchovies and mix with the onions. When cauliflower is cooked and drained (save some water) put in with onions and anchovies. Add some liquid from cauliflower cooking water, (not too much) not quite covering the cauliflower. Stir together carefully. In baking pan spoon some cauliflower mixture into pan. Place 1/2 of pasta on top of cauliflower. Sprinkle grated cheese on top. Then arrange another layer of cauliflower mixture and then spaghetti, grated cheese on top again. Bake for about 25-30 minutes at 350 F. should be lightly browned and crispy. You can serve with a big tossed salad and according to your taste add extra grated cheese on top.  Abbondanza!!

Till Next Time………………………………............

Copyright © 2014 “Family Plus Food Equals Love” All Rights Reserved

Hershey's "Perfectly Chocolate” Cake & Hershey’s “Classic Milk Chocolate Chip Cookies”

Welcome to “Wordless Tuesday!” The first full day of autumn! Today I have two mouthwatering recipes which I know you will love…….. Enjoy!  

Who can resist the aroma of fresh baked cakes and cookies wafting through the house? Whichever you choose to bake, you’re sure to please family and friends with these true classics from Hershey’s kitchen. Beautiful to look at and even better to eat as today is “National Chocolate Day!” 

1. Hershey's "Perfectly Chocolate” Cake

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
“Perfectly Chocolate” cake frosting (recipe follows)

Photo courtesy of "Hersey's Classic Recipe Book"

Directions:
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" frosting.   Yield: 12 servings

"Perfectly Chocolate” Frosting

Ingredients:
1/2 cup (1 stick) unsalted butter
2/3 cup Hershey’s Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Directions:
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.

Other Variations:
One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

Bundt Cake: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

Cupcakes: Line muffin cups with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

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2. Hershey’s “Classic Milk Chocolate Chip Cookies”

Ingredients:
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (11.5-oz. pkg.) Hershey’s Milk Chocolate Chips
1 cup chopped nuts (optional)

Directions:
Heat oven to 375°F. Beat butter, granulated sugar, brown sugar, and vanilla in a large bowl with mixer until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips and nuts, if desired. Drop by teaspoons onto un-greased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Yield: about 5 dozen cookies.

Till Next Time………………………………...................

Copyright © 2014 “Family Plus Food Equals Love” All Rights Reserved

September Is National Honey Month, “Baked Apples With Figs, Raisins, Nuts, And Honey”

“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…this includes, but is not limited to, water or other sweeteners.”

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 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,” 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 With Figs, Raisins, Nuts, And Honey”

Ingredients:
4 large Delicious or Cortland apples
5 dried figs (I use Mission / Kalamata Figs)
4 dried apricots, diced
1/2 cup chopped walnuts
1/2 teaspoon of nutmeg
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 peel just the tops  approximately 1 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 © 2014 “Family Plus Food Equals Love” All Rights Reserved

“Fresh, No Bake Blueberry Pie” For "Wordless Tuesday"

Welcome to “Wordless Tuesday!” Where I have a mouthwatering recipe which I know you have been waiting to try…….. Enjoy!

As we are in the last full week of summer, blueberries will be soon out of season. This may be your last chance to enjoy the fresh taste of these very nutritious little berries. Check with your Farmers Market to see if they still have any left. You will be pleasantly surprised as to the sweet and tartness of this easy and awesome pie. You will feel like you are on a cloud as you taste a slice of this light and heavenly pie. Enjoy!


                                          "Fresh, No Bake Blueberry Pie”

Ingredients:
1   9- inch Keebler Graham Ready Crust Pie shell or (reduced fat)
2 large Bananas
1 (13.5 oz) jar of Polaner Sugar Free Apricot Preserves
1-2 Pints of fresh Blueberries
1 container Cool Whip Whipped Topping or (Lite/Fat Free)

Directions:
This pie is so delicious and easy, it actually takes about 10 minutes to assemble. Start by cleaning the blueberries, wash and pull off stems and ones that are not good. Put in a bowl and set aside. Now take the Graham Ready Crust Pie shell and take off the cover, as well as pull up the sides of the aluminum a little bit. Take the two bananas and peel, clean, and cut into small rounds. Arrange bananas on bottom of graham cracker crust, in rounds. Put the 1 jar of Polaner Sugar Free Apricot Preserves in the bowl with the blueberries, and stir gently not to break down the berries. After all is mixed together now gently place the blueberries on top of bananas in the pie shell crust. Spread to the ends of the pie crust. Lastly, add the softened Cool Whip Whipped Topping to the pie and cover. (Plastic cover that comes with the crust) Now refrigerate till you are ready to use at least an hour. Serve with a cup of coffee or tea for a dessert to remember. 

NOTE: If you have any left, you must use up the pie within 1 to 2 days tops, or it will go bad.

 

 

 

 

Till Next Time………………………………...................

Copyright © 2014 “Family Plus Food Equals Love” All  Rights Reserved

“Italian Wine Dunking Cookies” To Celebrate "The Purple Foot Festival"

Some of my readers maybe too 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 the 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 14, 2014 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 harvest 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 18 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 known 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. If you are not on the East Coast in New York, you should check where you live, I am sure being harvest time, they may have a "Purple Foot Festival" your local vineyards. Have fun...

My recipe this week is called, “Italian Wine Dunking Cookies,” “Biscottini al Vino,” or “Ciambelle.” This recipe is adapted from “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 and keep well in an airtight container. My great-grandmother Sofia had a recipe for wine dunking cookies but that recipe was not written down and sadly my great-grandmother is no longer with us to ask. But this delicious, hard cookie is a keeper, and tastes just like my great-grandmother’s years ago. 

“Italian Wine Dunking Cookies”

Ingredients:
1 cup of sugar
1 cup of vegetable oil
1 cup of red wine such as (light) 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--depending on how big or small you make them.


Till Next Time………

Copyright © 2014 “Family Plus Food Equals Love” All Rights Reserved

“Lemon, Pepper, and Rosemary Rubbed Chicken” & “Roasted Root Veggies”

Welcome to “Wordless Tuesday!” Where I have just one or two mouthwatering recipes which I know you have been waiting to try…….. Enjoy!

“Lemon, Pepper, and Rosemary Rubbed Chicken”

Lemon and pepper are a classic combination. In this recipe, crushed whole peppercorns and coriander seeds add an appealing crunch, and rosemary gives this dish a lovely fragrance.

Serves: 4    Total Time: 45 min      Prep Time: 10 min

Ingredients:
1/2 teaspoon black peppercorns
1/2 teaspoon whole coriander seeds
2 tablespoons fresh lemon zest
1 sprig of fresh rosemary, needles removed and chopped
3/4 teaspoon of salt
2 tablespoons unsalted butter, at room temperature
1 tablespoon olive oil
4 small chicken legs split (4 thighs, 4 drumsticks)

Directions:
Heat oven to 425° F. Using a heavy-bottomed saucepan, or a mortar & pestle, crush the peppercorns and coriander seeds; place in a small bowl. Add the lemon zest, Rosemary, and 3/4 teaspoon salt and toss to combine. Stir in the butter and oil. Place the chicken on a large rimmed baking sheet and rub with the lemon-rosemary mixture. Roast until the chicken is golden brown and cooked through, 40 to 50 minutes. 



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“Roasted Root Veggies”

Ingredients:
2 large sweet potatoes (or yams), sliced in medium-sized wedge-style
6-8 carrots, quartered (lengthwise)
2 large white onions sliced
8-10 baby red potatoes, sliced in halves or bite-sizes
approx. 3 Tbsp. olive oil to toss
Fresh Basil (handful)
Fresh Rosemary (handful)

Directions:
Cut all veggies about the same size so they can roast at the same time. Use a covered pan; toss vegetables with olive oil, sprinkles of basil and rosemary. Bake for 45 minutes at 350° F covered, uncover and bake for an additional 15 minutes to get that “roasted flavor.” 





 
Till Next Time……………………………….........

Copyright © 2014 “Family Plus Food Equals Love” All Rights Reserved