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

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

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

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

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

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

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


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

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

“Oven Roasted Cauliflower with Raisin Vinaigrette”

Roasted Cauliflower

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

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

Vinaigrette

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

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

Till Next Time……………….

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

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

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


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

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

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

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

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

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

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


Till Next Time…………..

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

 

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

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

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

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

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

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


Little Wine Cookies

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

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

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

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

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

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

“God Bless America!”

Till Next Time.......

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

 

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

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

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

Vintage TV Trays

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

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

“Easy Comfy Dinner”

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

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

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

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

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

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

Till Next Time…….

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

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

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

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

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

“Festive Fruit Tart”

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

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

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

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

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

Till Next Time………

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

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

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

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


Summer Squash

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

Winter Squashes

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

“Stuffed Cucuzza Long”

Ingredients:

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

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

Directions:

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

Till Next Time………………………….

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

When Life Hands You Lemons, You Make Lemonade!

What can be more refreshing, tasty, and perfect for this hot, humid weather most of us are experiencing? Give up? It is Lemonade! Yes, what better way to cool off with a big glass of Lemonade over ice? National Lemonade Day is August 20th, so I am honoring this lemony old favorite that everyone loves.

The lemon is a small yellow fruit that is native to Asia. The origin of the lemon is somewhat a mystery, but it is a hybrid between a sour orange and citron. Lemons were found in Europe near Southern Italy no later than the 1st century AD, during ancient Rome. They were later recorded in Persia, Iraq and Egypt around 700 AD. The lemon was introduced to the Americas in 1493 by Christopher Columbus, who brought us the lemon seeds. Today India produces the most lemons and then Mexico, Argentina, Brazil, Spain, China, USA, Turkey, Iran and Italy.

There are many health benefits to lemons, one is that it has high levels of vitamin C. The average lemon contains approximately 3 tablespoons (50 ml) of juice. The vitamin C acts as a powerful antioxidant against harmful environmental toxins, and protects the immune system which reduces the risk of hypertension. Historically lemons were used to fight scurvy on Navy ships.

There are many other uses for lemons besides lemonade. One way they can be used is for aromatherapy, which seems to enhance your mood. The low pH of its juice makes it antibacterial. The juice of the lemon may be used for cleaning and a deodorizer as well. Lemon oil is used for a polish, a wood cleaner, and an insecticide treatment. Many children start lemonade stands in their neighborhoods to make some spending money. Who knew that the lemon was so versatile?

The lemon is mostly used for its juice, pulp, peel, and zest, which are used in preparing many recipes. Lemon juice is also used to make lemonade, soft drinks, and cocktails. The lemon leaf accompanies foods as a garnish, plus many teas are made with lemon leaves for flavor. Now that you know about lemons, let’s make some Lemonade!

Lemonade is a lemon flavored drink made from lemons, water and sugar. It comes in other forms as well as fresh, from frozen juice, dry powder, concentrate, slush (lemon ice) and carbonated. The Femminello St. Theresa, or Sorrento lemon is native to Italy and the zest is traditionally used in the making of Limincello an alcohol based drink. Lemonade is made in many flavors such as pink, strawberry, watermelon, and its traditional lemon flavor. Pink lemonade is very popular and it is made by adding fresh raspberries, strawberries, blueberries, or grenadine to the lemonade which typically makes the color pink. All of these are cool and refreshing drinks and make great bases for cocktails too. The basic lemonade recipe has been popular in the Southern United States for years. Sweet tea and lemonade are trademarks for great southern hospitality.

This week I have two recipes to share, one is a Traditional Lemonade Recipe (non-alcoholic) and the other is called a Blueberry Sangria Lemonade courtesy of Sandra Lee from the Food network. These two drinks should quench your thirst on a hot August day or for any day of the year. You get the sweetness from the sugar and berries, which enhance the tartness of the lemons all wrapped up in one cool, fresh, flavorful drink.

Traditional Lemonade Recipe

Ingredients:
6 medium lemons, yield 1 cup of juice
3 1/2 cups of water
3/4 cup of sugar (can be adjusted by taste)
Lots of Ice

Directions:
Juice the lemons on a citrus reamer. If you roll the lemons on a counter before you squeeze, you will get more juice from each lemon. You can add some pulp if you prefer, but discard the seeds. Dissolve the sugar in the water. Combine the juice and sugar water in a pitcher. Stir well and serve over ice cubes.

Blueberry Sangria Lemonade

Ingredients:
1 1/2 cups frozen blueberries
1 (12 oz) can of frozen pink lemonade concentrate
1 bottle of (750ml) Chardonnay
3 cups lemon lime soda (recommended: Sprite)
1/2 cup of Cognac

Directions:
In a large pitcher, combine all ingredients and stir. Refrigerate for 1 hour to blend all the flavors. Serve chilled in glasses filled with ice. Serves: 4 people


Till Next Time…………………….. 

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

La Notte di San Lorenzo & “Steak Pizzaiola” Recipe

Benvenuti, Welcome…..In Italy, there is always a feast or holiday to celebrate. The Italian people celebrate with gusto everything from family to religion and we can’t forget about the food. That is what is in the heart of every Italian person. Many of their holidays revolve around a religious Holy day or to give homage to one of the many feast days of the Saints. Special traditions of these days could be parades, family gatherings and attending church to say “thank you” for the many blessings of the saints.

August 10th is known across Italy as “La notte di San Lorenzo” or the “Night of the Shooting Stars.” These shooting stars are also called Saint Lawrence's tears, or Saint Lawrence's fire. This is to symbolize the sufferings of the Saint during his martyrdom, which happened in the year 258 on this particular night, in Rome. As deacon of Pope Sixtus II, San Lorenzo had been ordered by one of the tyrant Valerian’s judges to offer up the church’s treasures; San Lorenzo presented the poorest of his congregation, and said, “These are the treasures of the Church”. Then the judge ordered San Lorenzo to be burned alive on a gridiron. San Lorenzo bravely faced his death and his famous words were, “I am roasted on this side; turn me over and eat.” He is the patron saint of many things related to fire-cooks, chefs, and bakers. The Basilica of San Lorenzo fuori le Mura, in Rome was built over the saint’s tomb in the fourth century.

Basilica of San Lorenzo

Scientifically, why do the stars fall during this time of year, you ask? This phenomenon is due to the rain of meteors, which represent the debris left by the “Comet Swift Tuffle,” identified in 1862. Small fragments which are stationed in space come into contact with the atmosphere, resulting in an intense long glow with great speed. The falling of the stars is due to the passage, inside the Earth’s orbit, the asteroid belt of the constellation Perseus. If it is a clear night this year it will be more visible on August 13-14th at the rate of 60 or more per hour in the Northern Hemisphere. As with all meteor showers, the rate is greatest in the pre-dawn hours, since the side of the Earth nearest to turning into the sun scoops up more meteors as the Earth moves through space.

The feast day of San Lorenzo in Rome has become a venue for a huge public celebration. The La Notte Di San Lorenzo starts out on August 9th at the Grand Harbor in Malta Italy, with a spectacular fireworks show. The Gran Finale will be a large pyro musical display where fireworks will be perfectly synchronized to all types of music.

As the celebration continues more than 150 Italian towns take part in an event organized by the Movimento Turismo del Vino called, “Calici di Stelle”. This tradition is dedicated to all those passionate about wine tasting and to reveal the local producers new wine collection. Calici di Stelle is one of the most awaited wine tasting events of the year. Historic and renowned wineries will open their doors to visitors with music and entertainment. Local markets, guided visits, and tantalizing themed menus from local eateries will fill your weekend with splendid memories to last till at least next years celebration. “La Notte di San Lorenzo” or “The Falling Stars” combines fireworks, good food, family and flavorful wines with tradition which is an expression of the local heritage in the streets of Italy. Have fun star gazing and don‘t forget to make a wish!

My recipe this week is called “Steak Pizzaiola.” This recipe is ready in no time, when you keep tomato sauce on hand. The aromatic spices enhance the flavors of the steak and believe me; you won’t be able to get enough. Mangia!!


“Steak Pizzaiola”

 Vegetables

Ingredients:
1 pound boneless sirloin steak, thinly sliced
Salt and pepper to taste
2 cloves of garlic sliced
1 onion sliced thinly
1 red bell pepper sliced thinly
8-10 button mushrooms washed and sliced thin
3 tablespoons unsalted butter
1 teaspoon dried oregano
2 1/2 cups of prepared tomato sauce
1/3 cup minced fresh flat-leaf parsley
3-4 tablespoons of olive oil
Pecorino Romano grated cheese for topping

Directions:
Season the meat on both sides with salt and pepper. Melt the butter in a large sauté pan over medium-high heat. Sauté the meat in batches if necessary, on both sides until lightly browned. While meat is cooking put olive oil in another sauté pan and add the garlic, onion, peppers and mushrooms. Cook until soft and caramelized. If you need more olive oil add a little at a time. Once the meat is done sprinkle with the oregano. Stir your tomato sauce and simmer the mixture for 15 minutes. Now take your vegetable mixture and add to the meat in sauté pan. Next take your cooked tomato sauce and pour on top of vegetables and meat. Stir in fresh parsley and plate. Serve with some grated Pecorino Romano cheese and enjoy. Serves about 4 people according to how big your steak pieces are.

Till Next Time…………

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

August Is "National Peach Month" & A "Fruity, Nutty, Chicken Salad" Recipe

Everywhere I look this summer there are delicious, sweet, juicy peaches. There is a reason why I am seeing more peaches all over and that is because August is “National Peach Month”. This holiday is honoring and enjoying the flavor of the peach. The peach is a member of the Rose family. It was first cultivated in China. The peach tree is considered to be the tree of life and peaches are symbols of immortality and unity. Peach blossoms are carried by Chinese brides and the image is placed on pottery as a gift which has great value. 

Travelers along caravan routes carried the peach seed to Persia before it was cultivated in Europe. In the 1600s Spanish explorers brought them to the New World and by the 1700s missionaries had established peaches in California. Columbus brought peach trees to America on his second and third voyages. The United States is the world’s largest producer of peaches. The peach is the state fruit of Georgia and South Carolina. The peach blossom is also the State Flower of Delaware. Johnston, South Carolina is known as “The Peach Capital” of the World. 

Map of Italy's Peach Region

Other major producers are Italy, France, Greece and Spain. Peaches (or pesca in Italian) have grown in Italy since the Middle Ages. The yield time is from July to September. There are four main growing regions in Italy and they are; Emilia Romagna, Campania, Piedmont, and Veneto. Many products are made from peaches such as; peach marmalade, peach essence, peach juice concentrate, and peach puree to name a few. My mother told me that my grandfather would slice a peach into a glass of wine. In order to eat the peach slices, they would take a knife and use the tip to spear them in the glass. This is the classic Italian way. The peach adds a pleasant accent to the wine, and the wine can be either red or white depending on the region you are in. We are all peach lovers in my family. My dad especially loves them on top of cereal and I love peach pie.

Peach varieties can be either clingstone, where the flesh of the fruit clings to the stone, or freestone, where the stone twists away from the fruit. The peach pit contains hydrocyanic acid, which is a poisonous substance. Peaches are a good source of vitamins A, B and C. Medium peaches contain only 37 calories. You can ripen peaches by placing them in a brown paper bag for two to three days. Nectarines are a variety of peach with a smooth skin, and are not a cross between a peach and a plum. The juice from peaches makes a wonderful moisturizer, and can be found in many brands of cosmetics. Summer and peaches make a perfect pair. Peaches are a favorite fresh snacking fruit and make wonderful pies and jams. Peach ice cream and peach sherbet are a cool and refreshing summer favorite. Ripe peaches also freeze well for later use.

My recipe this week is another recipe that I created for my sewing group. It is called, “Fruity, Nutty, Chicken Salad”. This recipe is a perfect summer lunch or for a light dinner. It enhances many different textures that explode your taste buds. The juicy peaches added to the chicken, with the nuts which adds flavor and raspberry vinaigrette. Simplicity is at its best. Don’t forget to get your peaches, fruits and vegetables at your Farmers Markets. It is important to support our local farmers.

“Fruity, Nutty, Chicken Salad” 

 

Ingredients:

2 1/2 cups cubed cooked chicken breast

2-3 fresh large peaches, peeled and chopped
1/2 cup chopped walnuts
1/2 cup fresh carrots cut into julienne strips
1/4 cup raisins or currants
Salt and pepper to taste
1/2 cup raspberry walnut salad dressing of your choice
(I use Ken’s or Newman’s Own)
1 package spring mix salad greens (5 oz)

Directions:
In small bowl, combine all the ingredients. Divide salad greens and top with your chicken salad. Yield: 4 or more servings depending on the size of your ingredients.

Till Next Time………………………..

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