"Rack Of Lamb With Roasted Fennel And Garlic" For Easter Dinner Plus A Fun Drink To Celebrate Called "Peeps On The Beach"

Buona Pasqua! Happy Easter! “May your Easter basket be filled with blessings and joy. I wish you, your family, and your friends a day filled with loving memories.”

It’s finally Spring time on Long Island! You can see the trees starting to bud, the flowers are starting to bloom, the sun is getting a little warmer, and the air has that hint of freshness that only spring can bring. Easter falls in the spring, which is when the earth renews itself after winter. Easter is a day to dress in your Sunday best, go to church, celebrate life, enjoy traditional foods with your family, and of course eat way too much chocolate. But, sometimes we forget that Christians all over the world celebrate Easter as a religious holiday, commemorating the resurrection of Jesus Christ, the son of God. In Italy, the church bells stop ringing on Holy Thursday and Good Friday to remember the death of Jesus on the cross. Then on Easter Sunday morning, the church bells ring out once again, telling people that Jesus has risen. Italian children wake up on Easter morning and find eggs scattered in their rooms. Eggs, rabbits, and young animals are thought to represent re-birth and fertility in the spring.

Throughout the world the most popular Easter symbol is the lamb. The reference to the lamb in Christianity goes back to the book of Genesis, from the Bible. In past centuries it was considered a lucky omen to meet a lamb, especially at Easter time. In the 7th century the Benedictine monks wrote a prayer for the blessing of lambs. A few hundred years later a roasted lamb became the feature of the Pope’s Easter dinner, and has ever since. Little figures of a lamb made of butter, pastry, cakes, or chocolate have been used for Easter table centerpieces. Many Easter Sundays, I can remember my mom cooking lamb for Easter dinner along with our Italian traditional dishes. 

If you do not want to have the bone in your roast you can ask your butcher to remove it, but remember when you cook the meat on the bone it is much more flavorful. There are numerous ways to cook lamb along with many different spices and ingredients. My recipe this week is called, “Rack of Lamb with Roasted Fennel and Garlic”. Fennel or in Italian we call it “Finocchio” are leaves of delicately flavored and similar to those of dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled or eaten raw. The greens of the fennel (fronds) can be saved and used to put in soups and stews. Fennel seeds are sometimes confused with those of “anise,” which are similar in taste and appearance, though smaller. The flavor of Fennel if you eat it raw is said to have a licorice taste.

“Rack of Lamb with Roasted Fennel and Garlic”

Recipe from New York Times- November 1994

Ingredients:
2 teaspoons olive oil
5 cloves garlic, 2 cloves minced, 3 cloves thinly sliced
1 tablespoon fennel seeds, crushed
2 teaspoons Dijon mustard
1/2 teaspoon salt, to taste
1/2 teaspoon freshly ground pepper, to taste
1 rack of lamb, prepared by your butcher
3 medium-sized fennel bulbs, trimmed and cut in half lengthwise,
Then across into 1/4 inch thick slices
1/4 cup chicken broth, low sodium canned or homemade

Directions:
Preheat the oven to 400° F. Combine 1 teaspoon of olive oil, the minced garlic, fennel seeds, mustard, and 1/2 teaspoon of pepper in a large bowl. Rub the mixture over the back of the lamb. Set aside. Place the fennel in a large, shallow roasting pan and toss with the sliced garlic, remaining olive oil, chicken broth, 1/2 teaspoon of salt and pepper to taste. Roast, tossing from time to time, for 35 minutes. Place the lamb over the fennel and roast until the lamb is medium-rare, about 30 minutes longer. (Depending on how you like your lamb) Let stand for 10 minutes. Carve the lamb. Season the fennel with additional salt and pepper if needed. Divide the lamb and the fennel and serve immediately. Yield: 4 people 

I also have a fun adult drink to celebrate Easter which is called, “Peeps On The Beach”. We all know what marshmallow “Peeps” are and they are more popular than ever. A web site called peepdrinks.com has many different adult drinks that use Peeps as a garnish for their cocktails. Try this one as we are getting into the spirit of summer. 

"Peeps On The Beach"
1 oz vodka
1 oz peach schnapps
2 oz orange juice
2 oz of cranberry juice
1 marshmallow peep

Fill a highball glass with ice (or chardonnay glass). Add vodka and peach schnapps, then fill glass with equal parts of orange juice and cranberry juice. Garnish with a peep. Not only delicious but colorful as well.  Enjoy!


Till Next Time…………………..

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

Traditional, Italian, Calabrian, Easter Cakes Called, "Cuzzupa"

Spring has finally arrived, even though the weather is still cool. But that is not going to stop the coloring of eggs, bunny rabbits, Easter bonnets, parades, and egg hunts as Easter is right around the corner. It’s also time to start thinking about baking Easter cakes and sweet desserts for your Easter dinner. Christians in over 80 nations will be celebrating Palm Sunday this week and Easter Sunday next week. “Happy Easter” is translated in Italian as “Bouna La Pasqua,” and “Happy Palm Sunday” is “Felice Domenica delle Palme.” 

On Palm Sunday or Passion Sunday as it is often called, Christians celebrate the entry of Jesus Christ into Jerusalem, the week before his death and resurrection. The Bible reveals that when Jesus entered the city of Jerusalem, the crowds greeted him by waving palm branches and covering his path with palms. In Italy, this Palm Sunday and Easter, mass will be celebrated by our newly elected, Pope Francis I. He is the 266th pope and spiritual leader of the world’s 1.2 billion Roman Catholics.

Also want to wish all of my Jewish friends out there a “Happy Passover” as well. Passover begins at sundown on Monday evening March 25th and concludes April 2nd. Passover is a beautiful and meaningful holiday. It allows the Jewish community to relive its past, celebrate the present, and hope for its future by lovely rituals and by being together with family and friends which is bound by tradition.

great-grandmother-Sofia

I have a recipe that I would love to share with you. It is a very traditional Italian Easter cake called "Cuzzupa". This recipe was my great-grandmother; Sofia’s and originated from Calabria in Italy. It is baked with Anise seeds (licorice flavor) and made into a braided wreath or nest and colored sprinkles are added to top off the cakes. The consistency is a cake type of dough not bread and the anise flavor adds a very distinct taste to them. We had a large kitchen and we would prepare for baking day with a large wooden board that we used to roll out our dough and create our special cakes and cookies for special holidays through out the year. This antique pastry board was passed down through the years which now I have inherited to create my own delectable sweet treats. As I roll out my dough, I think back to a simpler time. The smells in the kitchen would always give me that warm and toasty feeling. It was a feeling of love, family and food. Food was and still is a big part of my family.

"Cuzzupa"

Ingredients:
6 cups of flour
4 teaspoons baking powder
Pinch of salt
Anise Seeds (between 1/3 and 1/2 oz of crushed and cleaned anise)
4 tablespoons Crisco (room temperature)
1 cup of sugar
6 eggs (save 1 egg white to brush on cakes before baking)
3/4 cup of milk
Confetti candy sprinkles

Directions:
Color hard boiled eggs (amount is up to you) a few days ahead of time. Preheat oven to 350° -375° depending on your oven. Grease flat cookie sheets or pans.
Crush Anise seeds and put into dish (before, use a cotton handkerchief to gather anise and twist hanky under it. Then rub hard on the ball of Anise. After rubbing it rolled up in between both hands (make fists.) Open carefully and sort out Anise from brown husks and sometimes small stones.)
Sift together flour, baking powder and salt. Then mix in Anise. Mix in Crisco with sugar and after make a well shape. (Remember, this is the traditional Old Italian way, but you can also use a bowl to mix all ingredients.) Put in eggs (save/1 egg white) and milk.
Gradually take flour from sides of the well and mix with eggs and milk. Don’t break the wall as all liquid will run out. When all mixed you knead dough till all mixed good and a smooth texture. Might have to put a little flour on board or counter, so it will not stick. Not too much flour or the cakes will be too dry. Then cut a chunk and leave the rest on the side of board or counter.
Roll out dough in a long and thin strip. Make the strip the thickness of a wooden spoon handle, not any thinner as the dough will break. If you twist 2 strips together to make a braid make each a little thinner than your finger. They will swell as they bake. Put your colored eggs in the braid, nest or dolls, whatever you decide to create. Be careful as you put them on a baking sheet so they don’t break or crack. Roll small pieces of dough and then flatten out with the palm of your hand to cover around the side of the egg on dolls or nests. This helps keep the eggs more secure. If you make dolls, put a slit on feet and hands.
Now beat saved egg white and with a pastry brush, brush egg white on all parts of your cakes. (Careful not to get egg white on cookie sheet as it will burn and also try to keep egg white off of colored eggs as they will be spotty after they bake.)  After the egg whites are on brushed on the cakes dip a finger in egg white mixture and then dot with candy confetti sprinkles on the dolls, crosses or what ever you made.
Then bake in oven for about 20-25 minutes depending on your oven. They should be lightly browned. Let them sit about 10 minutes to cool off before taking them off the cookie sheet/pans, they may crack or break so be careful removing them from the pans. You can store in an air tight cookie tin for about a week, if they don’t get eaten before that.

Till Next Time…………….

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

"Irish Soda Bread" For St. Patrick's Day And The Feast Of St. Joseph

“May the Irish hills caress you. May her lakes and rivers bless you. May the luck of the Irish enfold you. May the blessings of Saint Patrick behold you.” This is a blessing for St. Patrick’s Day which is celebrated on March 17th. This is a day that everyone is Irish, a day to be merry and commemorate the love of St. Patrick for his followers, Irish or not. This is also a day when stories of Leprechauns and spirits are told.

In Irish mythology, a Leprechaun is a type of male faerie said to inhabit the country of Ireland. According to folklore, these “faerie folk” were to have inhabited Ireland before the arrival of the Celts. Leprechauns usually take the form of old men who enjoy partaking in mischief. In most tales and stories Leprechauns are depicted as generally harmless creatures that enjoy solitude and live in remote locations. They are said to have been cobblers or shoemakers. They are supposed to be very rich, having many treasure crocks filled with gold buried in secret locations. Another popular belief is that you may find a Leprechaun and his pot of gold at the end of a rainbow. Some say that they have mythical power and magical control over the workings of Earth, and even have the power of trickery that confuses their target allowing the Leprechaun to play tricks on his victims. In 1831 Samuel Lover describes the Leprechaun wearing a red coat that was laced with gold, a cocked hat, pointed shoes, a beard like an elf, silver buckles on his shoes, and spectacles stuck on his pointed nose. The modern image of the Leprechaun is depicted by having red hair; with a beard, wearing an emerald green frock coat, and often with a crock of gold.  He has knowledge of the many locations were more treasure is buried.

Did you know that the color associated with St. Patrick was originally blue not green? Green was the color that was most widely associated with Ireland and the Irish people.  St. Patrick‘s color now in modern times is green, also due to the phrase, “the wearing of the green". St. Patrick used the shamrock, a three-leaved plant to explain the Holy Trinity to the pre-Christian Irish. The shamrock is now the symbol of Ireland. Shamrocks are considered to bring good luck. The change from blue to green began about the 1750s.

“St. Joseph, protect me and my family as you did with the Holy Family. Kindly keep us ever united in the love of Christ, ever strong in the virtue of the Blessed Mother, and always faithful in devotion to you. Amen” This is a blessing to St. Joseph which the Italian people celebrate the Feast of St. Joseph on March 19th. As like St. Patrick often it is expressed through the “wearing of the green,” “wearing of the red” is what the Italian people do for St. Joseph. The spouse of the Blessed Virgin Mary and Jesus’ step father, St. Joseph has solemnity and rank in the Roman Catholic Church. St. Joseph was a carpenter by trade and is the patron Saint of not only carpenters but also, married people, family life, and workers. In Italy, especially Sicily, St. Joseph is also regarded as their patron saint. In some Catholic countries, mainly Spain, Portugal, and Italy, St. Joseph’s Day is regarded as Father’s Day. Giving food to the needy is a St. Joseph’s custom. In Italy a typical St. Joseph’s Day alter would have flowers, limes, candles, wine, fava beans, cookies, specially prepared cakes, breads, and Zeppole. (A Neopolitan pastry)  This is done as a thank you to St. Joseph for surviving a famine that the Italian people went thorough. Foods that are traditionally served containing bread crumbs to represent saw dust since St. Joseph was a carpenter. The alter usually has three tiers to represent the Holy Trinity.

St. Joseph’s Day is also the day when the swallows are traditionally believed to return to Mission San Juan Capistrano after having flown south for the winter.

My recipe this week is “Simple Irish Soda Bread”. This sweet, delicious bread is traditional for St. Patrick’s Day. It can be served warm with some butter or room temperature with a cup of tea or a mug of cold beer. Enjoy your St. Patrick’s Day and the Feast of St. Joseph. Hope that you find the luck of the Irish and the peace of St. Joseph!

“Simple Irish Soda Bread”

Ingredients:
1 cup of all-purpose unbleached flour
1 tablespoon brown sugar
1/4 teaspoon baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
4 - 1/2 teaspoon cold butter
1 egg
1/3 cup Buttermilk
3 tablespoons of raisins or currants

Directions:
In a small bowl, combine the flour, brown sugar, baking powder, baking soda, and salt. Cut in butter until crumbly. Combine egg and buttermilk; stir into crumb mixture just until moistened. Fold in raisins. Turn onto a lightly floured surface; gently knead 6-8 times. Shape into a 5-inch round loaf. Place on a baking sheet coated with cooking spray. Using a sharp knife cut a 1-inch cross about 1/4 inch deep on top of loaf. Bake at 375°F for 18-22 minutes or until golden brown. Cool on a wire rack. Yield: 1 loaf 

Till Next Time……………….

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

Think Spring! "Baked Spaghetti With Cauliflower And Anchovies" For My Mom's Birthday

Daylight Saving Time starts at 2am this Sunday March 10th. This means you will “spring ahead” and move your clocks forward one hour, which unfortunately because of the time change you lose an hour of sleep. Everyone now has to adjust to their own spring schedule. Speaking of spring, March 20th is the first day of spring officially and the warmer temperatures will be headed our way. Right now we are in the throes of a snow storm again here on Long Island. It has been snowing throughout the evening and it is still coming down this afternoon. Everyone is hoping that this is the “last hurrah” for the Winter Season. Spring is on its way, I could hear the robins singing the other day and some flowers are pushing up from the ground. Easter is upon us which means New Life and everything is waking up from winter’s slumber. So don’t forget to change your clocks ahead before you go to bed on Saturday night or you‘ll miss spring and stay in winter.

This Sunday, March 10th is a special day in my family. It is my Mother’s Birthday! Mothers are angels sent from God. They are like snowflakes; each one is different and unique in their own way. Not until I had my son did I realize the sacrifices mother’s make. My Mom is the heart of our home. She is the one that gets everyone together for Birthdays and Holidays. She loves to cook meals for the family. She exhumes Love, Joy, Faith, and has the patience of a Saint. Everyone in the family can attest to her strength, her honesty, and her warmth. My Mom embodies what a Mother should be and shares her wisdom with everyone she meets. Her hobbies include reading, gardening, cooking and spending time with my Dad, her family and friends. I have so many memories of my childhood with my Mom, but these thoughts are a special way to wish my Mom a Happy Birthday !!!

My mom Madeline

My mom was a teacher by profession and as they say chief, cook and bottle washer. She did it all. Took care of three children, ran a home, worked, and there was always a hot meal on the table at night for dinner. On Sundays, church was always the top priority as the whole family would go to Mass together. Sunday was not only for church but for family. We always had grandparents, friends, and relatives to share in our Sunday dinner. The table had to be set just so, with the proper placement of forks, spoons, and knives. A typical Sunday meal was centered on pasta (macaroni or mac’s for short we would call it) and meatballs as a first dish and then came the entrée with all the trimmings. After every one was almost busting out of their clothes came the coffee, demitasse, (Italian black coffee) tea, fruit, nuts, figs, and the desserts. We of course do not eat like that anymore, thank goodness or we will have to be rolled out of the house. Things were different then. Both my parents are my heroes. They not only share their love of family and food but also their faith. No matter what life brings, they taught me to be strong and know that family and God is always there with love and support. So, I dedicate this blog post to not only my mom but my dad as well. Abraham Lincoln said, “All that I am or ever hope to be, I owe to my angel Mother.”  

Here is a recipe that my Mom really enjoys. She loves pasta of any kind. If she was on an island and could bring only one kind of food with her it would be pasta. So this one is for you Mom…Hope that you enjoy your Birthday……
Love your daughter Dottie xx :)

Baked Spaghetti With Cauliflower And 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. I large pot put a tin 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 © 2013 “Family Plus Food Equals Love” All Rights Reserved

"Tomato Cheese Biscuits" for "National Flour Month"

Another month has passed us by, today is March 1st and it is the beginning of another busy month. With St. Patrick’s Day, first day of Spring, Daylight Savings Time begins, Passover, Easter Sunday, and my mother’s birthday, I will have just enough time to bake my mom a special treat using flour. Oh, I forgot to mention that March is also known as “National Flour Month”. Come, join me as we take a look at many different types of flour and how can we use it?  

Flour is an essential ingredient in baking and cooking. In European and American culture it is a defining ingredient that is used for making breads, pies, cakes, cookies, pastries, pancakes, and can be also used as a batter for frying foods. When brought together with the help of a few basic ingredients flour can be transformed into a delightful treat. Flour is a fine powder made by grinding grains that is high in starch. It is commonly made from wheat but also can be made from corn, rye, barley, and rice. Ground legumes and nuts such as soy, peanuts, almonds, and other tree nuts are also called flours. Grinding stones from Italy, Russian and the Czech Republic have been found embedded with starch grains, suggesting that many years ago people processed roots from cattails and ferns into flour.
                                   

In today’s world we have different types of flour that comes in many varieties of flavors, textures, and colors. Some of them I know you have used but some you haven’t and may want to try experimenting with. All purpose flour or plain flour is the most widely used. Bleached or non-bleached, that is the question? Bleached flour is when they put bleaching agents to whiten the flour which also gives it more gluten-producing potential. In my opinion, I use only non-bleached, but it is your preference. 
Bromated flour is another type that also has bleaching agents added to its finely milled flour. Bromated flour has been banned in much of the world, but remains available in the United States. Then there is cake flour, Graham flour, Pastry, Cookie, or Cracker flour, and Self-Rising or Self-raising flour, and Wheat flour. Some other types include; Corn, Rye, Tapioca, Brown Rice, Noodle, Buckwheat, Chestnut, and Chickpea flour. Did you know that Pillsbury began its annual “Bake Off” in 1950 to promote its “Flour” line?

Besides using flour for baking my family uses it as an egg and bread technique for frying fish, chicken, pork, and vegetables. Flour is added to the breadcrumb mixture as that will help the egg and breadcrumbs stick to the food. It also helps the fish, etc. not stick to the frying pan, and makes your foods crispy. 

My recipe this week is a perfect way to celebrate “National Flour Month” with “Tomato Cheese Biscuits”. A savory, cheesy biscuit--delicious--served with a flavored spiced butter. This biscuit is delightful as an accompaniment to a warm bowl of soup.  Enjoy! 

“Tomato Cheese Biscuits”

Ingredients: For Biscuits
2 cups of all purpose unbleached flour
1 tbsp. of baking powder
2 tbsp. of cold unsalted butter
1 cup of grated medium cheddar cheese (white or yellow)
1 cup of Buttermilk
1/4 cup of Delallo sun-dried tomato paste (6.5 oz jar)
1 Egg yolk, fork beaten

Ingredients: For Spiced Butter
1/2 cup of unsalted, softened, butter
2 tbsp. Chopped fresh chives
1 tsp. of Chili powder

Directions: For Biscuits
Combine flour and baking powder in large bowl. Cut in butter until mixture resembles coarse crumbs. Add Cheddar cheese, buttermilk, and paste. Stir until soft dough forms. Press (do not roll out) mixture onto lightly floured surface to 3/4 inch thickness. Cut 2 1/4 inch rounds from dough with biscuit cutters. Arrange, just touching, in greased 9 x 9 inch pan. Brush tops with egg yolk. Bake in 450°F oven for about 15 minutes until tops and bottoms are golden. Let stand in pan for 5 minutes before removing to wire to cool.

Directions: Spiced Butter
Combine butter, chives and chili powder in small bowl. Makes 1/2 cup of spiced butter. Serve with biscuits. Yields: 10 biscuits.

    


Till Next Time………………….

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

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

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

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

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

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

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

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

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

“Fish, Zucchini, and Lemon Kebabs”

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

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



Till Next Time………………………………....


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

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

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

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

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

Cherry Trivia Facts:

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

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

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

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

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

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

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

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

"Cherry Dump Cake"

Servings: Makes 12 servings

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

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

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


Till Next Time…………………………..

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

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

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

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

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

Mom & Dad

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

“Pasta Shells With Walnuts And Cream Cheese”

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

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

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


Till next Time……………………..

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

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

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

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

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

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

Some Canned Food Trivia For Fun:

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

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

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

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

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

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

Courtesy of Taste of Home

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

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

Till Next Time………………………………...........

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

“Eggplant Parmesan” Recipe With Antioxidants & Super Foods

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

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

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

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

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

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

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

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

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

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

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

Till Next Time…………………….

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