Buona Pasqua! Happy Easter!

To All My Facebook Friends, 

Family, And Followers:

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 and all the joys of Spring.”

Love and hugs.... Dottie x

 

*****IMPORTANT: Thank you for all of your thoughts, prayers, and comments about my mom and dad, as well as my own health issues. Things are looking better,  but it is a slow process with my mom. Sorry, I have not written sooner, but my family is my first priority. I will be back stronger, with more fabulous recipes, and stories as soon as I can. Feel free to go through my blog at anytime and see other posts with delicious recipes from other years…Enjoy! Ciao!********

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

Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved

“Easy French Onion Soup” For "Soupy Tuesday" & "Cruise with Castaldo" On The Regal Princess

Welcome to “Soupy Tuesday!” For those of you that are new to my blog…For the next few months I will be sharing a recipe for a delicious easy soup. Everyone enjoys a hot bowl of soup especially this past weekend which the temps were below zero! So this soup or any soup for that matter is like a welcoming friend. Warm and comforting…If you would like to see a special recipe for soup or have one that you want to share just email me (angellite13(at)optimum(dot)net) or post something in the comments below. I will be happy to give you a shout out. Hope this keeps you warm and cozy for the next few months…

******* I just want to thank all of you who have been sending well wishes and  prayers to my mom who is in a rehab center for her back. Her condition is getting better. We did have a few set backs but she is trying to regain her strength. It is very slow going and my family thank you for your continuing prayers and thoughts. Also want to let you know that I will be only posting on “Soupy Tuesday” for a while. Thank you dear family and friends. **********

My recipe for today is one that my mom used to make for dinner when my brothers and I were young. “Easy French Onion Soup” This rich soup is great for a Friday-night supper. (If you omit the Pancetta) Indulge your senses in a bowl of steaming French onion soup you’ve made yourself! This dish uses onions simmered with butter, beef broth, and dry white wine. With those savory flavors, all that’s left is to add cheese to melt over every bowl ensuring each spoonful is deliciously cheesy. I always enjoyed this soup so much as the flavor is delicious but also the cheese melted on top is heavenly. So I am sharing this recipe with you so you can feel all the warmth inside and make memories with your family.
 
“Easy French Onion Soup”

Servings: 6 -8

The onions can be caramelized a day ahead. Let cool to room temperature, then transfer to an airtight container, cover and refrigerate until you are ready to finish the soup. 

Ingredients:
4 Tbs. (1/2 stick) unsalted butter
4 Tbs. olive oil
2 lb Vidalia onions, thinly sliced
2 leeks, thinly sliced
1/4 pound Pancetta diced (optional)
1/2 tsp. sugar
1/ 2 tsp. salt
1 1/2 Tbs. all-purpose unbleached flour
2 quarts beef stock, homemade or purchased
1/2 cup dry white wine
1 tsp. freshly ground pepper
12 to 16 French bread slices, each 1/2 inch thick
3 garlic cloves, halved
1/2 lb Swiss, Gruyere, or Provolone cheese
Some Pecorino Romano grated cheese for topping

Directions:
Caramelize the onions: In a large fry pan or Dutch oven over medium heat, melt the butter with 1 Tbs. of the olive oil. Add the onions, diced Pancetta, and the leeks, now cook, stirring occasionally, until golden, 4 to 5 minutes. Reduce the heat to low, cover and cook, stirring occasionally, for 15 minutes. Uncover, add the sugar and salt and cook, stirring occasionally, until the onions and the Pancetta are caramelized, about 25 minutes. Add the flour and stir for 2 to 3 minutes.

Simmer the soup: In another saucepan, bring the stock and wine to a boil over high heat. Slowly add the stock mixture to the onion mixture, stirring to blend. Add the pepper. Reduce the heat to medium, cover partially and simmer until the onions begin to break down and melt into the broth, about 45 minutes.

Finish the soup: Meanwhile, preheat a broiler. Place the bread on a baking sheet, drizzle with the remaining 3 Tbs. olive oil and toast under the broiler, turning once, until golden, 3 to 4 minutes per side. Rub the bread with the cut sides of the garlic and set aside. Reduce the oven temperature to 400°F. Place 6 to 8 ovenproof bowls on a baking sheet. Ladle the soup into the bowls, filling them about three-fourths full. Top each serving with 2 slices of toast. Sprinkle with the cheese. Bake until the cheese is golden brown, about 15 minutes. Remove from the oven and serve immediately. Enjoy!

                 Wine Pairing : This pairs well with rich, medium-bodied white wines.

     

            "Cruise with Castaldo up the Atlantic East Coast" (New England & Canada)

"Micheal Castaldo"

Ciao a tutti, I know that my readers have heard of my personal friend Micheal Castaldo. I have written about Micheal before on my blog posts. He is an Award-winning song writer/producer, recording artist, composer, Italian Cultural Ambassador, and entrepreneur. Micheal is very proud and excited to announce a U.S. Atlantic  Seaboard/Canada performance cruise along the east coast, from New York City to Halifax, Canada, and back, on the elegant and premium Princess Cruise Lines newest ship, the Regal Princess. He will perform several times during the seven-night cruise. Travelers will have the opportunity to dine with the performer, accompany him on special optional excursions throughout the trip, and join in his birthday celebration as well. The ship departs from New York on Saturday, September 24, and returns on Saturday, October 1, 2016. Click here for rates. Click here to learn how Princess Cruise Lines is an award winning ADA compliant ship. For info on internet access and in-cabin calling click here.

Castaldo, an award-winning Italian tenor, sings in the style of Andrea Bocelli. His body of work has been called a “plush world of ballads and utter sweetness” by celebritycafe.com and “the perfect complement to an Italian music collection” by La Gazzetta Italiana. His passionate performances consistently transport audiences to his native Italian world of beauty and sweeping romanticism, and his loyal fans truly believe his voice has healing powers.

             To learn more about Michéal Castaldo visit www.michealcastaldo.com 

 

Ports of Call:
New York, NY (Planned Excursions)
Newport, RI (Planned Excursions)
Boston, MA (Planned Excursions)
Bar Harbor, ME (Planned Excursions)
St. Johns, Canada (Planned Excursions)
Halifax, Canada (Planned Excursions)
New York, NY (Planned Excursions)

For more information and all the details about this Cruise with Castaldo,
visit http://www.expertiseintravel.com/cs/530821/true  or contact travel consultant and cruise expert, Matilde Pope, of Cruise Planners, at 800-464-1380 | 973-521-9030 or mpope@cruiseplanners.com.

Matilde Pope

                   Micheal thanks all of his fans for their awesome support and love!


Till Next Time………………………………...

Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved

“Easy Shrimp Creole Soup” For Soupy Tuesday & “Cenci Cookies” To Celebrate "Carnevale"

Welcome to “Soupy Tuesday” and Carnevale!!! Being an Italian American, Carnevale is celebrated much like Mardi Gras, but with an Italian flare to it. Carnevale which means in Italian “goodbye to meat” is celebrated before the beginning of Lent. It is the last chance to party-hardy before the days of abstinence. Traditionally during Lent, people refrained from eating, meat, dairy, fats, and sugars. So to dispose of these types of foods and drinks they involved the whole community to consume this food many years ago. You could say a giant party thus became Carnevale. 

The Lenten season officially starts on February 10, (this year) Ash Wednesday and continues till Easter Sunday. The traditional purpose of Lent is the preparation of the faithful, as they await the Resurrection of Jesus Christ on Easter Sunday. This is done by prayer, penance, and giving up certain types of luxuries for this season. A favorite food or drink for example; chocolate or soft drinks may be what someone would give up for Lent. I remember when I was a young girl my parents always made sure that we would give up something that was important and special to us. I remember the one thing that I would give up every year which was chocolate. As you, my readers know, I love chocolate and this was extremely hard for me. Then on Easter Sunday we would get a basket filled with goodies like a chocolate bunny and I was able to enjoy my chocolate fix once again. 

Carnevale is a festival traditionally held by Christians, but many cities and regions worldwide celebrate with large events leading up to Ash Wednesday. In fact the last day of Carnival is called "Mardi Gras" in New Orleans and precedes Ash Wednesday. This day also is called by other names as “Shove Tuesday,” or “Fat Tuesday.” Most Christians celebrate Shrove Tuesday. For most Christians it is a time to reflect, confess, and ready one's spirit for the forty days of repentance that is Lent. That's where the term "shrove" comes from. "To shrive" is to hear confessions. Thus, Shrove Tuesday is a day of feasting as well as penance.

 There are many places that these festivals take place. To name a few famous ones which are held in the cities of Venice, Milan, and Verona in Italy. They have a variety of celebrations which include floats, parades, stilt walkers, throwing confetti, and masquerade balls. Masks are worn to allow people of the lower class to be mixed and undetected with the aristocrats. 

The traditional colors of the masks are purple, green, and gold. These colors capture the essence of the Holy Trinity. In the Christian faith it is related also to the Three Kings of the Orient. The colors represent purple for justice, green for faith, and gold for power. The Carnival is a colorful, joyful party during which tasty and rich dishes are traditionally prepared. Loved by young and old, it is celebrated with masks that create a humorous and playful atmosphere. Like any self-respecting party, Carnivale is also an excellent opportunity to share something special like the recipes.

Today I have a yummy recipe for “Soupy Tuesday” as well as a sweet dessert for “Carnevale!” The soup is called “Easy Shrimp Creole” and the dessert I am sharing is called “Cenci” in Italian which means “rags/ribbons.” When I was young I remember my grandmother “Nanni” used to make this type of Italian cookie. Instead of long strips she would take up the two ends and make a knot in the middle before frying them. They would look like bow ties or bows but how sweet and yummy they were especially with some powdered sugar or honey on them. Delizioso!

Enjoy this hearty shrimp that's served with rice – a wonderful dinner ready in an hour. It is a little thicker, not as soupy, but has all the flavors of Carnevale or Mardi Gras.

 
   “Easy Shrimp Creole”

30-minutes for prep
60-minutes total time
6--servings

Ingredients:
2 lb uncooked medium shrimp in shells, thawed if frozen
1/4 cup butter
3 medium onions, chopped (1 1/2 cups)
2 green bell peppers, finely chopped (2 cups)
2 medium stalks celery, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup Chicken stock
2 teaspoons chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper (cayenne)
2 dried bay leaves
1 can (15 oz) tomato sauce
6 cups hot cooked rice

Directions:
Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate. In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery, and garlic in butter about 10 minutes, stirring occasionally, until onions are tender. Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes. Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.

******* Notes: you can add as much heat as you like! You can also add some scallops, or even cut up in rounds some Andouille Sausage.********** 

             
One of the most familiar treats at this time of year are mounds of crispy sugared strips called “cenci,” which are also called rags, but cenci sounds more elegant. These randomly cut pieces of dough are fried and then coated in confectioner's sugar. In Tuscany at Carnivale time this sweet treat is made everywhere and everyone has their fill before the austere Lenten season of denial begins.                                                                                                      

"Cenci"

Ingredients:
3 eggs
3 Tablespoons of sugar
1/2 teaspoon of vanilla or almond extract
1/2 teaspoon of salt   
Grated zest of 2 oranges or lemons
2 cups of unbleached all purpose flour   
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of unsalted softened butter
About 6 cups of vegetable oil for deep frying
A pasta machine is perfect for thinning the dough
Confectioner’s sugar or honey

Directions:
In a bowl, beat eggs, sugar, and salt until frothy. Stir in vanilla or almond extract, and the orange or lemon zest. Sift flour with baking powder and gradually add to batter. Add butter and mix well. Turn out on a floured surface: knead for at least 10 minutes. Divide dough into half; then roll each as thin as possible (noodle thickness) Cut into 5” x 1” strips with a knife or scalloped pastry wheel. Preheat oil to about 375°F; then fry strips until golden brown about 1 minute per side. Drain on paper towels, sprinkle with confectioner’s sugar or drizzle honey on top. Cookies are best served the same day.

Till Next Time………..

Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved

“White Bean Soup with Swiss Chard” For "Soupy Tuesday" and Groundhog Day!

Welcome to “Soupy Tuesday!” For those of you that are new to my blog…For the next few months I will be sharing a recipe for a delicious easy soup. As the days get colder, everyone enjoys a hot bowl of soup. So this soup or any soup for that matter is like a welcoming friend. Warm and comforting…If you would like to see a special recipe for soup or have one that you want to share just email me (angellite13(at)optimum(dot)net) or post something in the comments below. I will be happy to give you a shout out. Hope this keeps you warm and cozy for the next few months…

******* I just want to thank all of you who have been sending well wishes and  prayers to my mom who is in a rehab center for her back. Her condition is getting better with her PT and OT. She is trying to regain her strength. It is very slow going and my family thank you for your continuing prayers and thoughts. Also want to let you know that I will be only posting on “Soupy Tuesday” for a while. Thank you dear family and friends.**********
 

Not only is it “Soupy Tuesday” but it is also “Groundhog Day!” Groundhog Day is always in the month of February and is held on February 2nd each and every year. Groundhog Day or Groundhog's Day is a holiday celebrated in New York and Pennsylvania as well as many other states across the USA. In weather lore, if a groundhog emerges from its burrow on this day and fails to see its shadow because the weather is cloudy, winter will soon end. If the groundhog sees its shadow, it will return into its burrow, and the winter will continue for 6 more weeks.

You may be saying what is a Groundhog anyway? The groundhog (Marmota monax) is a rodent of the family Sciuridae, belonging to the group of large ground squirrels. It's also known as a woodchuck, whistle pig, or marmot. “Punxsutawney Phil,” in Pennsylvania is the world’s most famous groundhog.

The earliest known American reference to Groundhog Day can be found at the Historical Society of Berks County in Reading, Pennsylvania. The reference was made Feb. 4, 1841 in Morgantown, Berks County, Pennsylvania storekeeper James Morris' diary: "Last Tuesday, the 2nd, was Candlemas day, the day on which, according to the Germans, the Groundhog peeps out of his winter quarters and if he sees his shadow he pops back for another six weeks nap, but if the day be cloudy he remains out, as the weather is to be moderate."

So what do you think will happen today? Will the Groundhog see his shadow or not? What ever will happen, we will still have our bowl of hot soup! Join me today as I share with you a soup called “White Bean Soup with Swiss Chard” Generous measures of Swiss Chard and white beans make this soup filling enough to serve as a main course, accompanied by whole-grain bread and a salad on the side…Enjoy and stay warm….. 

“White Bean Soup with Swiss Chard”

Prep time: 10 minutes Cook Time: 25 minutes Servings: 6

Ingredients:
1 Tbs olive oil
1 large red onion, chopped
1 leek, white part only, halved, rinsed and sliced (see directions below)
1 garlic clove, minced
3 oz Portobello mushrooms, stems & gills removed then dice
1/2 tsp dried thyme
4 cups Chicken Stock or Vegetable Stock
3 oz Swiss chard, cut into strips 1/2 inch wide ( you can also use spinach or kale)
2 cans (15 oz each) Cannellini beans, drained & rinsed

Directions:
1. Sauté the vegetables: In a large saucepan over medium-high heat, warm the oil. Add the onion and leek and sauté until the onion is translucent, about 4 minutes. Add the garlic, mushrooms and thyme and cook, stirring occasionally, until the liquid released by the mushrooms has evaporated, about 6 minutes.

(To clean a leek quickly, trim off the dark green tops. Cut the stalk in half lengthwise, leaving the root end intact. Rinse the leek under cold running water, separating the layers to remove any embedded dirt. Prepare as directed, removing the root end.)

2. Finish the soup: Add the stock, chard and beans and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until the chard is just tender, about 8 to 10 minutes. Serve immediately.

“Wine Pairing” This pairs well with rich, medium-bodied white wine. Cin Cin!

           "Please Drink Responsibility"
 




Till Next Time………………………………...

Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved

“Crab, Shrimp, and Corn Chowder Soup” To Keep You Warm On A "Soupy Tuesday"

Welcome to “Soupy Tuesday!” For those of you that are new to my blog…For the next few months I will be sharing a recipe for a delicious easy soup. As the days get colder, everyone enjoys a hot bowl of soup. We here on the East Coast had a Blizzard this passed weekend. I ended up with about 27 inches of snow with the drifts on Long Island. It took a few days to clear out. So this soup or any soup for that matter is like a welcoming friend. Warm and comforting…If you would like to see a special recipe for soup or have one that you want to share just email me at this address (angellite13(at)optimum(dot)net) or post something in the comments below. I will be happy to give you a shout out. Hope this keeps you warm and cozy for the next few months… 

******* I just want to "thank" all of you who have been sending well wishes and prayers to my mom who is in a rehab center for her back. She has been there since the beginning of December and her condition is getting better with her PT and OT, but she had a set back the weekend of the January 16th and was taken to the hospital for a blood transfusion. She is now back at the rehab and is trying to regain her strength. It is very slow going and my family thank you for your continuing prayers and thoughts. Also want to let you know that I will be only posting on “Soupy Tuesday” for a while. Thank you dear family and dear friends.**********
 

The soup that I would love to share with you today is called “Crab, Shrimp and Corn Chowder” Just as good as the satisfying chowders you find in restaurants along the New England coast, this creamy chowder can easily be made at home in less than an hour. Why not whip some up right now?

“Crab, Shrimp, and Corn Chowder Soup”

Serves: 6; 1 3/4 cups each

Ingredients:
4 slices bacon
1 medium sweet onion, coarsely chopped (about 1 cup)
2 cloves garlic, minced
6 cups Chicken Broth homemade or cans
2 teaspoons seafood seasoning
7 red potatoes or fingerling potatoes, cut into 1-inch pieces (about 2 cups)
2 cups frozen whole kernel corn
1 container (8 ounces) pasteurized refrigerated lump crabmeat
12 small shrimp, cooked, and deveined
1/2 cup heavy cream

Directions:
Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until crisp. Remove the bacon from the saucepan and drain on paper towels. Pour off all but 2 tablespoons drippings from the saucepan. Reduce the heat to medium. Add the onion and garlic to the saucepan and cook until the onion is tender, stirring occasionally. Stir the broth, seafood seasoning, potatoes, and corn in the saucepan. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender, stirring occasionally. Stir in the crabmeat and shrimp, plus add heavy cream and cook for 5 minutes or until the mixture is hot and bubbling. Divide the chowder among 6 bowls. Top each with about 1 tablespoon bacon. Serve with a big green salad and a chunk of crusty bread…to get up every bit…Enjoy!

*****Ingredient Note: If you can't find sweet onions, regular white or yellow onions will work in this recipe.


Till Next Time………………………………...

Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved

“Lasagna Soup” And My "5th" Year Blogiversary! Bring A Spoon!

“The only rock I know that stays steady, the only institution I know that works, is family”  Lee Iacocca

Welcome to “Soupy Tuesday!” Today is a special day for me as well as being Soupy Tuesday…. can you guess why? I’m celebrating “5” years of blogging. It’s my Blogiversary! I am amazed and blessed everyday at the amount of my readers that have visited. I have 161 countries and over 90,000 people who come back to visit and read my story as well as my recipes each week. Wow, that is impressive! My heart overflows with thanks for reading, subscribing, commenting, and liking what I write.

I had no idea how this blog would impact so many people, including myself. Since I have started this blog every one of you has made me feel that I have something important to say and share. My passion for writing, my family traditions, recipes, and new experiences have given me confidence and motivation. Blogging has given me the opportunity to share my personal stories, create friendships, and give me support. I am looking forward to new experiences, with new recipes to share. I hope that you will continue to come back as my journey of year “5” continues! There is so much more to be accomplished! So let’s celebrate!

Wow, times flies when you are busy baking and cooking. So glad that you are coming along for the ride on this journey of mine. As I have stated many times in  previous posts, this blog was for me to share my memories of my Italian family with all of you. That still holds true but it is also for you as well to share your memories and food thoughts along the way. “5” years going strong, and looking forward to doing better as a blogger within 2016. Along the way I have met amazing bloggers, friends, and an incredible online community from all parts of the world. I have also been introduced to many new cuisines. I hope that my recipes and stories have inspired you to create your own memories. 

Not everyone will understand why you blog, but it is okay. People you never would have expected will turn out to be your biggest supporters; unfortunately, the opposite is also true. But at the same time, the blogging world can also be like high school at times, very judgmental. It’s okay to only post when I really have something to say. But at the same time, you can’t take yourself too seriously. The most important thing — which I think about with every post — is to genuinely be myself. People have told me that I write as if I were talking to my girlfriends. I hope that’s how it comes across. 

It is time to move forward, and I promise I will be giving my best whenever possible. If you would like to see something different or have an idea, please comment below and let me know what I can do to make your stay more enjoyable. 

Today sounds like a day for comfort food. Comfort food is what we all need once in a while to bring back those warm days of being home with family. The kitchen was and still is the heart of our home. Our family did everything in the kitchen. It was a small room compared to the kitchens of today, but that made it even better as it was our gathering place. We would talk at the kitchen table; we did our homework there, and many other family projects. It always seemed that as my mother was cooking or baking we gravitated to that room. 

Maybe because it was a happy place to be with everyone while we were waiting for dinner. Sometimes my mom and dad would take out a deck of cards and play Kings Corners with us, remember at that time there weren't any of the electronic games or computers that we have today. Not even cell phones. We had one phone in the house with an extension that would go into my parent’s room. But the main phone was in the kitchen. So cards and board games were always at hand. I remember the kitchen windows would be foggy with steam from the warmth of the kitchen, as we tried to look out to see when my dad would be coming home from work.

As we had our dinner we would talk about the days events, and God forbid that the phone would ring and it was one of our friends, that was a no-no. Dinner time was for family and nothing could come between that. Now dinner was always a hearty and comforting meal, especially on cold days. Winter time meant meat loaf, stews, and hearty soups, were on the menu for those days. Soups were so good back then and good for you. My mom would always use fresh ingredients and the best meats as possible. So you can see that food and the kitchen were pure comfort to us when we were growing up and it was those times that meant something so special to all of us.

What better way to celebrate my blog’s anniversary is with some comfort food like hot “Soup?” January just happens to be, “National Soup Month.” It is like a warm blanket comforting you as you sip the soup from a cup or scoop it up with a spoon. With the winter weather upon us, January is the perfect month to celebrate and enjoy soup of all kinds. This soup that I am sharing with you today is one that really proves you can eat your Lasagna even in a soup. So get your fork or better a spoon you want to get every drop and let’s “mangia tutto!”---(eat together)

                                                               “Lasagna Soup”
   
All the traditional flavors of lasagna come together in this heartwarming meal in a bowl.

Yield: 8 servings (2-3/4 quarts)

Ingredients:
1 tablespoon of olive oil
1 pound lean ground beef
1 large green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 oz) diced tomatoes, un-drained
2 cans (14-1/2 oz) reduced-sodium chicken broth
1 can (8 oz) tomato sauce
1 cup frozen peas
1/4 cup tomato paste
2 teaspoons Italian seasoning
1 1/2 Tbsp chopped fresh parsley
Salt and pepper to taste
2-1/2 cups uncooked cut up lasagna pasta
1/2 cup Grated Pecorino Romano cheese

*****Optional: 8 oz of Ricotta Cheese. You can take 1 oz of cheese and dollop a spoonful on top of the soup. I just makes it creamier and also tastes more like Lasagna. Also instead of Pecorino Romano you can use Mozzarella cheese sprinkled on top and even place in bowl in broiler to get it melted….yummy!

Directions:
Place olive oil in pot; heat in a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink. Breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in tomatoes, broth, tomato sauce, peas, tomato paste, Italian seasoning plus season with salt and pepper to taste. Bring to a boil. Stir in cut up lasagna. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with fresh parsley and cheese at the end before serving.



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

Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved

A Yummy "Stone Soup" For A Cold "Soupy Tuesday"

Welcome to “Soupy Tuesday!” Hope that all of you had a magical holiday and that your New Year will be filled with all good things.. For those of you that are new to my blog…For the next few months I will be sharing a recipe for a delicious easy soup. As the days get colder, everyone enjoys a hot bowl of soup. If you would like to see a special recipe for soup or have one that you want to share just email me at ......(angellite13(at)optimum(dot)net) or post something in the comments below. I will be happy to give you a shout out. Hope this keeps you warm and cozy for the next few months…

******* I just want to thank all of you who have been sending well wishes to my mom who is in a rehab center for her back. She is coming along, but it is very slow going and thank you for your prayers and thoughts. Also want to let you know that I will be only posting on “Soupy Tuesday” for a while. I also want to mention that on January 18th is my “5th” year Blog Anniversary. So please come back on next Tuesday the 19th for that, I have so much to be grateful for. Thank you dear family and friends.**********

 
The soup that I would love to share with you today is called “Stone Soup.” I remember when my son Paul, was young and in school, he had a teacher called Sister Grace Ann, at St. Kevin’s, which is located in Flushing. Sister Grace Ann asked each child to bring in a flat stone so they could make “Stone Soup.” You can imagine what questions I got from my son, “Are we going to eat the stone?” etc. It was such a wonderful lesson that he learned and we had so much fun looking for a flat stone, which he brought to school for class that day. All the children were glued to Sister Grace Ann as she told the story of “Stone Soup.” The classic tale tells of three hungry travelers who encourage an entire community to work together to make a feast fit for a king. It starts with water and a stone, and slowly the soup builds into a healthy and hearty meal with everyone contributing an important ingredient. Much more than a classic folk tale, “Stone Soup” is an inspirational story about the strength people possess when they work together.

“Stone Soup,” is a folk tale told all over the world and is a parable about the sharing of resources, particularly in times of scarcity. In the tale, a community who think they have no food to spare when strangers enter the village asking for a meal, create a nourishing soup by unwittingly working together. They each contribute an invaluable ingredient after being asked to help add a little something to improve the flavor of a soup that the strangers are preparing, using only boiling water and a simple stone. (I should probably mention here that the stones are not actually eaten!) Before long, a delicious pot of soup has been made, to feed villagers and strangers alike. In the story, the stone serves as a tool to bring people together but it could also be a button, nail, shoe, or anything that you might carry with you. 

“Stone Soup” has been made many times and it is one of my favorite "recipes" because there is no recipe! Just water, stones, and just whatever food you have available. There is no secret to stone soup, but one thing is certain, it takes many people, sharing what they can to make a great feast.

So, come on in and create a big pot with your family and friends.. Here is a simple but enjoyable recipe that will bring everyone together for a delicious soup. Don’t forget to find that flat stone, which is an important ingredient in making your own “Stone Soup.”

“Stone Soup”

Number of servings: 8

Ingredients:
1 large cleaned flat stone
1 tablespoon olive oil
1 cup chopped onion
2 potatoes, peeled & chopped
2 large carrots, peeled & sliced
4 cups chicken broth, homemade
vegetable stock, or water
1 cup tomato sauce
1- 15.5 oz can corn, drained
1- 14.5 oz can petite diced tomatoes
1 to 2 cups cooked meat (Chicken or Turkey)
1 cup cooked beans (your choice)
1/2 cup chopped bell pepper and peas
1 teaspoon Italian seasoning mix 
Salt and pepper to taste

Directions:
In a large stockpot, heat the oil until shimmering. Add the onion and cook, stirring, on medium-low for five minutes. Place a stone in bottom of pot. Add the potatoes and carrots and stir. Continue cooking for another 5 minutes. Stir in the broth and puree. Add the corn, tomatoes, meat, beans, peppers, peas, and seasonings. Stir well and bring to a simmer. Simmer for 20 to 30 minutes until the vegetables are tender. Adjust seasonings.

Till Next Time………………………………...

Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved

"Christmas Around The World" Days--10 & 11-Recipe --“Italian Struffoli"”

“Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful.” By Norman Vincent Peale

Welcome to the 10th & 11th day of “Christmas Around The World!” For my readers who are new, everyday I have been posting a story of a country of the world and a Santa that goes according to the countries customs and traditions. Besides the World Santa’s, I have shared a favorite recipe that I think goes with that country, all leading up to “Christmas.” I have decided to write two days together as I will not be able to post on Christmas Eve. Have a family member in a hospital and I realize that I can not split myself into two places. This has been an incredible year! I have met many people, learned many new things, but most of all, I want to say thank you to my readers, as we prepare for the most joyous time of the year!

So again, I will be posting to this blog days 10 & 11 today and then I will taking some time after Christmas to take care of this family situation. My next blog post will be on January 12, 2016 a Tuesday and that means “Soupy Tuesday.” So please enjoy this blog post and be sure to mark it on your calendars to come back for January 12th, 2016. Merry Christmas and a Happy Healthy New Year to all!

Day 10 & 11, my countries are Italy and USA, America! “Buon Natale & Merry Christmas “

I decided to group these two countries together because I am an American and Italian. Christmas is a very important holiday for me and my family. We are very religious and this day is not only for gifts, Santa Claus, parties, and food, but it is the day that the Baby Jesus was born, which is the reason for the season.

One of the most important ways of celebrating Christmas in the USA and in Italy is the Nativity crib scene. Using a crib to help tell the Christmas story was made very popular by St. Francis of Assisi in the year 1223. The previous year he had visited Bethlehem and saw where the stable, where it was thought that Jesus was born. A lot of Italian-American families have a Nativity crib in their homes. The city of Naples in Italy is world famous for its cribs and crib making. 

These are known as 'Presepe Napoletano' (meaning Neapolitan Cribs). The first crib scene in Naples is thought to go back to 1025 and was in the Church of S. Maria del presepe (Saint Mary of the Crib), this was even before St. Francis of Assisi had made cribs very popular! Having cribs in your own home became popular in the 16th century and it's still popular today (before that only churches and monasteries had cribs). Cribs are traditionally put out on the 8th December. But the figure of the baby Jesus isn't put into the crib until the evening/night of December 24th! Naples is also the home to the largest crib scene in the world, which has over 600 objects on it!

In Italy an old Italian custom is that children go out Carol singing and playing songs on shepherds pipes, wearing shepherds sandals and hats. We in the USA do something similar and go Caroling from house to house, singing Christmas songs.

For many Italian-American families a big Christmas Eve meal of different fish dishes is now a very popular tradition! It's known as, “The Feast of the Seven Fishes.” ('Esta dei Sette Pesci' in Italian) The feast seems to have its root in southern Italy (Sicily) and was bought over to the USA by Italian immigrants in the 1800s. It now seems more popular in American than it is in Italy!

Common types of fish eaten in the feast include Baccala (salted Cod), Clams, Calamari, Sardines, Shrimp, Filet, and Eel. There are different theories as to why there are seven fish dishes eaten. Some think that seven represents the seven days of creation in the Bible, other say it represents the seven holy sacraments of the Catholic Church. But some families have more that seven dishes! You might have nine (to represent the Christian trinity times three), 13 (to represent Jesus and his 12 disciples) or 11 (for the 11 disciples without Jesus or Judas!)

Some families have a 'Creppo' or Yule Log which is burnt through the Christmas season. In Italian Happy/Merry Christmas is 'Buon Natale', in Sicilian it's 'Bon Natali' and in Ladin (spoken in some parts of the northern Italian region of South Tyrol) it's 'Bon/Bun Nadèl'. Epiphany is also important in Italy. On Epiphany night, children believe that an old lady called 'Befana' brings presents for them. The story about Befana bringing presents is very similar to the story of Babushka. Children put stockings up by the fireplace for Befana to fill. In parts of northern Italy, the Three Kings might bring you present rather than Befana. On Christmas day 'Babbo Natale' (Santa Claus) might bring them some small gifts, but the main day for present giving is on Epiphany.

Befana

Santa Claus is called “Babbo Natale” in Italy. Some people say that Santa lives at the North Pole. In Finland, they say that he lives in the north part of their country called Lapland. But everyone agrees that he travels through the sky on a sledge that is pulled by reindeer, that he comes into houses down the chimney at night and places presents for the children in socks or bags by their beds, in front of the family Christmas tree, or by the fire place. In the early USA his name was 'Kris Kringle'. Later, Dutch settlers in the USA took the old stories of St. Nicholas with them and Kris Kringle became 'Sinterklaas' or as we now say 'Santa Claus'!

I love and enjoy cooking but baking is my favorite. I guess in my Italian family, I must have inherited the “baking gene.” I have learned so much from watching my mother and grandmothers when I was growing up. We had this wooden board, which was my great-grandmother’s. When the board was placed on the table, I felt like I was transported back in time, and I could see my great-grandmother Sofia rolling out the dough on her board. I have since inherited “the board” which I use to create my own traditions. I never had the pleasure of meeting her, she died when I was too little to remember, but I know that my sweet great-grandmother is right next to me and watching.

Babbo Natale

"Struffoli," is one of the most popular Italian sweets found on a dessert table for Christmas Eve. I remember the towers of Struffoli in my mother’s kitchen! I can just see my mom, my grandmother Julia, and my aunt Sophie making these sweet honey balls in the kitchen in our house. I am so grateful that I was there to learn and help make these fried goodies. These are reminiscent of mini éclair puffs drenched in honey! I hope that you try this recipe and make your own memories of this very sweet and traditional dessert.

"Struffoli"

Ingredients:
2 cups of unbleached all purpose flour
(plus a little extra to work with)
3 Eggs
1/4 tsp of salt
2 cups of vegetable oil
2 cups of honey
1/2 cup of sugar

Directions:
Place the flour in a large mixing bowl add the eggs and salt. Mix well then put on floured board and knead until smooth. Allow the dough to rest for 10 minutes. Roll the dough into 1/2 inch strips, and then cut the strips into tiny pieces 1/2 inch long. Shape these tiny pieces into balls by rolling them in your hand. Heat oil to 350°F. Drop the balls into the oil carefully a few at a time. Cook until lightly golden, turning them constantly with a wooden spoon, or a spider wand. Remove balls and drain them on a paper towel or use a clean brown paper bag.

Combine the honey and sugar in a saucepan and boil the mixture over low heat about 2 minutes, stirring constantly. Now, add fried balls, 1 cup at a time, and coat in the honey syrup, stirring constantly for 1 minute. Remove the balls with a spider or slotted spoon and place on a flat plate to cool. Now you can shape you coated Struffoli into a tree or piled up high like a mountain. (A trick if you want to mold the coated honey balls into a wreath or tree shape, wet your hand slightly and that will help you mold the Struffoli easier. Your hands will not stick to the honey.) Then add confetti or sprinkles. They keep up to 2 weeks, if they last that long. Enjoy !

Till Next Time………………………….

Copyright © 2015 “Family Plus Food Equals Love” All Rights Reserved