“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.

*****************************************************
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

"Winter Salad With Pears and Pomegranate Seeds"

Long Island is coming back slowly but surely after hurricane “Sandy”. Everyone has a story to tell or knows someone that has lost their homes to this horrible tragedy. My thoughts and prayers go out to all that are still without electric, heat, and homes. They still need your help. Please go to your local Red Cross Center and give blood, your time, and food which are still needed. Here is where you can go to help. American Red Cross Phone: 1-800-HELP-NOW (1-800-435-7669) Online: Go directly to the Red Cross Donation page. Thank you to all who have helped.

Nanni

As I walk down the aisle in my supermarket, I can see that one of my favorite winter fruits are being displayed. The Pomegranates have arrived! I remember when I was young my grandmother (Nanni) was the first person to show me a pomegranate and how to eat them. She loved them and would always tell me stories of when she was young and how she learned about this colorful sweet, tart, juicy fruit. Mostly at holiday time is when she would visit and bring the pomegranates. We would pull up our sleeves as not to get them stained and start opening them. Sometimes we would eat the seeds as we were opening them, but other times we would not touch one and fill a big bowl. Then we would take a spoonful and pop them in our mouths. We would giggle as we could see our lips turn red from the seeds that we just squished in our mouths. This time of the year brings back many wonderful memories of pomegranates and more so of my Nanni.

The season for Pomegranates runs from September to February. They grow on shrubs or small trees and are considered a berry. The seeds are edible and can vary from 200 to about 1400 seeds in each depending on the size. Italians love them and consider them “Royal” fruit because they appear so much in Renaissance paintings. Pomegranates were also thought to be the “apple” that Eve plucked in the Garden of Eden. Many cultures have used the pomegranates throughout the world for symbols, health benefits, and religious reasons.

Nutritional benefits of eating a pomegranate include vitamin C, vitamin B5, potassium, fiber, flavonoids, unsaturated oil, and micronutrients. The rind of the fruit and the bark of the pomegranate tree are used as a remedy against diarrhea and dysentery. The seeds and juice are considered a tonic for the heart and throat. The astringent qualities are also good for a variety of purposes from stopping nose bleeds to skin aliments.

This sweet, juicy, and ruby red exotic fruit can be intimidating to anyone that has not tasted it before. However, opening a pomegranate and removing the juicy red seeds (actually arils) is quite simple. With a sharp knife, cut off the crown top of the pomegranate. Make a spiral cut in the skin around the fruit. Holding with both hands, pull the pomegranate apart to break into half, then into quarters. Invert each quarter by pushing the skin with your thumbs to let the seed fall out. There still may be remaining seeds, take them out with your fingers. You should be able to get 1 cup of seeds. Remove any white pith as they are bitter in taste.

You can use pomegranate seeds and juice for a number of recipes, from adding them to warm or cold soups or to creating scrumptious desserts. My recipe this week is called “Winter Salad with Pears and Pomegranate Seeds”. Hope that you enjoy!

Winter Salad with Pears and Pomegranate Seeds

Ingredients:
Depending on how many people you are serving will determine how much salad greens you need. So, I am giving you just the names of the ingredients. You can decide on how much you need.

Ken’s Steak House Lite Raspberry Pomegranate Vinaigrette Dressing
Red Bartlett Pears (ripe) cored and cut into thin slices
1 Pomegranate (seeds)
Toasted and coarsely chopped walnuts
Combination of salad greens:
Baby Spinach, Romaine, Red Leaf, Endive, Radicchio, Boston or Bib Leaf, Arugula, Frisee, and Iceberg Lettuce
Cucumber slices (thin)
Salt and Pepper to taste

Directions:
Wash and clean all salad greens, then pat dry. Tear the greens gently and place in a big bowl. Add the cucumber slices and then pour on the Raspberry Pomegranate Vinaigrette. Gently toss to coat. Salt and Pepper to taste. Sprinkle with pomegranate seeds and toasted walnuts. Place salad on a plate or in a bowl and then add your Red Pear slices on top of the dressed greens. Beautiful, colorful, and delicious too!

Till Next Time………………………

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

Hurricane "Sandy" and "Pasta Spirals With Bacon & Spinach"

It was a tough week for the entire East Coast especially New Jersey, Connecticut, and New York/Long Island where I live, as “Hurricane Sandy's” destruction left an unforgettable imprint on the lives of millions. I did not post last week due to the fact that I did not have electric and was staying with family. I finally was able to get my power back but my parents, brother, and my sister-in-law did not. As last week progressed my parents did get their electric back but the rest of my family has not. I apologize to my readers, but Mother Nature seems to be in charge lately and it can not be helped. I am very grateful to the powers that be, that my family and I have been OK and we did not have floods, lose our homes, or lose lives. So we just have to be so thankful for “Sandy” sparing us from total devastation. I look at photos from this major super storm; I can’t believe that this is New York, Long Island. As I watch the news and I see the damage across the East Coast, it reminds me of another world, or another country. I have never seen anything like this in my lifetime and pray that I never will again. Now as if what has happened was not enough, I have heard that another nor’easter is on the way towards the New York, New Jersey area on Wednesday and Thursday of this week. Pray that those of us that have our power back stays on and we don’t go backwards instead of forwards due to this storm. My prayers and thoughts go out to all of those people who have lost family members, lost their homes due to floods and fire, and to everyone that has been affected from this horrible nightmare called “Sandy”. My heart goes out to the young, the elderly, the sick, and many pets that have been misplaced. This tragedy will have touched our lives for many years to come. We are a strong nation these “United States of America” and it just seems to me that everyone comes together when there is a catastrophe from one coast to the other. People from all over the USA and the world have been helping in one way or another to ease the pain and upheaval of the East Coast. Thank you everyone!

With that being said, it is important that the victims of Hurricane Sandy get the help they need now. The Disney/ABC Television Group will donate $2 million to those severely impacted by “Sandy”. They call it a “Day of Giving”. During the network programming of daytime, news, primetime, and late night the message of giving and hope will be flashed on the TV screen. Please help out the victims of Hurricane Sandy by donating to the American Red Cross not only today but any day. Here’s how you can help:

Text to Give: Text ABC to 90999 to give $10.00 to the American Red Cross
Phone: 1-800-HELP-NOW (1-800-435-7669)
Online: Go directly to the Red Cross Donation page.

Our prayers and the little things that we can do for our family, friends, and neighbors will I’m sure be a blessing to all whom have been effected.


PS: Please don’t forget to VOTE, it is your right as an American!

My recipe this week puts a twist on an Italian favorite with this classic spiral pasta (fusilli) dish. The spiral shape provides lots of nooks and crannies to hide all of your delicious ingredients. This dish can be doubled and tripled to feed many people. So let’s make a big batch to be shared with others that need the food, warmth and company.

 　
Pasta Spirals With Spinach and Bacon

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

Ingredients:
1 red pepper
6 oz of sliced mushrooms
1 onion
6 pieces of uncooked bacon
1 red chili
1 lb of pasta spirals (fusilli pasta)
1/4 cup of olive oil
1-2 cloves of garlic, minced
1 (9 oz) bag of fresh spinach, roughly chopped
1/2 cup of Pecorino Romano grated cheese
Salt and pepper to taste

Directions:
Wash the spinach, remove the stalks and roughly chop. Core and seed the pepper and slice finely. Peel the onion and chop finely. Chop the bacon into small pieces. Now remove the seeds from the chili and slice finely. Cook the spirals (fusilli) about 8-10 minutes, stirring occasionally. Now drain when the pasta is al dente. Meanwhile, warm the olive oil in a large heavy pan over medium heat. Add the garlic till fragrant about 2-3 minutes, do not burn. Now add the onion, bacon, chili, mushrooms, and red pepper. Sauté for 3-4 minutes. Then add the spinach and sauté for 3-4 minutes until it wilts, while stirring. Season with salt and pepper to taste. When all is cooked together toss with the pasta spirals. Top with Pecorino Romano cheese and serve immediately.
　
　
　
Till Next Time…………………………

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

"Oatmeal" A Warm Comfort Food & An "Oatmeal Walnut Bread" Recipe

It has been cool here on Long Island, as October is winding down. The colors of the leaves on the trees are spectacular especially when they twirl in the air and touch the ground. It seems in spots you are walking on a crisp carpet of colors. Today was a chilly, windy, overcast day with rain in the forecast for the weekend. Days that are gloomy with rain makes me want to just curl up on the couch with a warm, soft, blanket and read a good book or watch a movie. It also brings to mind the thoughts of a cup of hot tea and warm comfort foods like a big bowl of warm oatmeal. Yes, I did say oatmeal! I remember when I was a young child my mom would always make oatmeal on a cool day or when it snowed out. It was so good and tasty that with each spoonful, it warmed up your belly. My mother would tell my brothers and myself that, “Eating oatmeal or any hot cereal would stick to your bones and keep you warm throughout the day”. I guess that is why I am thinking of oatmeal on a day like today, it makes me feel like I am home again, sitting at the kitchen table with my family as a young girl.

As I look at the calendar I am reminded that October 29th is "National Oatmeal Day." Can that be possible, that oatmeal has its own day? I guess so and there are so many more ways to make oatmeal than just in a bowl. Before I share an oatmeal recipe with you, there are many facts about oatmeal that you should be aware of after all it has its own day.

Oatmeal, also known as white oats is ground and can be crushed, rolled, and steel-cut. Instant oatmeal is pre-cooked and dried, usually with sweetener and flavoring is added. Both types of rolled oats may be eaten uncooked as in muesli. It can be called by many different names such as; porridge, gruel, and farina. Oatmeal is also used as a thickening agent for soups and stews. It is an ingredient used in baking, as a stuffing for poultry, and is also know as a major component of the Scottish dish called Haggis. An oatmeal bath, made by adding a cup of finely ground oatmeal to the bathwater is commonly used to ease the discomfort related with such things as chickenpox, poison ivy, sunburn, and dry skin.

There are so many health benefits to enjoying a bowl of oatmeal, that in recent years an increase of consumption has been reported. It is found that easting a bowl of oatmeal can lower blood cholesterol, because of its soluble fiber content. In 1997 the FDA found that a food with a lot of oat bran or rolled-oats may reduce the risk of heart disease when combined with a low fat diet. Oatmeal also contains more B- vitamins, plus it encourages slow digestion and stabilizes blood-glucose levels. You can dress up your oatmeal with healthy berries, nuts, fruits, and honey, which will enhance your oatmeal’s disease-fighting properties.

My recipe this week is an “Oatmeal Walnut Bread”. The crunch of walnuts, the rich molasses and the nutty flavors of the oats create a wonderful tasty warm bread. A perfect comfort food for a rainy, cool, gloomy day.
　"Oatmeal Walnut Bread"

Ingredients:
2 cups of Bread Flour
1 package of Red Star ™ Platinum Yeast (1/4 oz)
1 1/2 tsp salt
1 cup of water
4 Tbsp of Molasses
2 Tbsp of Vegetable Oil
1/2 cup Quick rolled oats
1 cup of whole wheat flour
3/4 cup Walnuts, chopped
Egg, water, and rolled oats for topping

Directions:
In large mixing bowl, combine 1 1/4 cups bread flour, yeast and salt; blend well. Heat 1 cup water, molasses, vegetable oil and rolled oats until warm. (120° -130° F) Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in whole wheat flour, nuts and enough remaining bread flour to make your dough firm. Knead on floured surface 5-8 minutes or until dough is smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place about 15-20 minutes.

Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat dough to a rectangle, approximately 14x7. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in a greased 8 x 4-inch loaf pan. Cover; let rise until indentation remains after lightly touching the side of the loaf, about 30-40 minutes. Combine egg and 1 tablespoon water; brush top of loaf. Sprinkle with rolled oats. Bake in preheated 375° F oven 30 to 40 minutes. Remove from pan; cool.
　
Till Next Time………………………………................

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

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

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

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

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

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

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

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

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

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

Italian Fries

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

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

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

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

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

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

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

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


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

“Peppers and Eggs Italian Style Sandwich”

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

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

Till Next Time………

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

　
　
　
　

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

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

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

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

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

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

“Little Bears”



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

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

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

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

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

Angel Kitty

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





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