“Rice Stuffing: Rice, Sausage, & Onions” Plus “Ricotta, Pancakes with Honey, & Raisin Sauce”

My wish for you, my readers is a festive and Thanksgiving holiday, filled with family, friends, and all the fixings. I, among everyone else, have many things to be thankful for, especially to you my readers from coast to coast and across the seas. May your day be filled with past blessings and prayers for a bright future! Thanks for coming back and enjoying my stories and my favorite family Italian recipes.

FYI: I will not be posting a recipe for the Friday after Thanksgiving…So the next time I will post is on December 2, 2014.  Thank you!

Italians love any holiday that brings together family, friends, and food. Every Italian family has traditions and recipes that are unique and make their Thanksgiving special. As well as turkey and the trimmings. Italian Americans will often add to their traditional Thanksgiving dinner with an antipasto, a pasta or soup course, and then after the turkey, the desserts come. The desserts are not only your typical pumpkin pie, but sweets, and pastries that Italians have been baking for years. I have two recipes this week to share with you my readers. The first one is called “Rice Stuffing: Rice, Sausage, & Onions.” The second is a scrumptious dessert, “Ricotta, Pancakes with Honey, and Raisin Sauce.” 

The first recipe is one that my mom has cooked for Thanksgiving every year. It is so delicious that we ask her to cook this dish even if it is not a holiday. This recipe has been passed down from my great-grandmother Sofia. It is called “Rice Stuffing: Rice, Sausage, & Onions.” My family loves this stuffing as it is made in a baking dish and not stuffed inside the turkey. The flavor is sweet from the onions and the sausage has that savory taste with the added grated cheese. It is a perfect marriage to have along side of your turkey dinner.

great grandmother Sofia

“Rice Stuffing: Rice, Sausage & Onions”
  
Ingredients:
1 1/2 lbs of sweet sausage bulk (out of casing)
2 cups of rice (uncooked) Uncle Ben's
3 large eggs
2 large onions (sliced thin)
3/4 cup of Pecorino Romano grated cheese
Salt and pepper to taste

Directions:
Sauté sausage in pan with a little oil. Before sausage is totally cooked add onions and finish cooking. While sausage is cooking cook rice. Drain rice and put in a large bowl. Next beat eggs in a small bowl. Then mix together cooked rice, raw beaten eggs, grated cheese, and cooked sausage with onions. Put in a baking dish. Bake in a 350° for about 40-45 minutes until mixture sets. Yummy!  

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The second recipe is called “Ricotta, Pancakes with Honey, and Raisin Sauce.” What a light, fresh, and sweet dessert for after your Thanksgiving meal. A delightful accompaniment with a cup of tea, coffee, or an after dinner drink.

“Ricotta, Pancakes with Honey, and Raisin Sauce”

Prep Time: 10 minutes
Cooking Time: 2-3 minutes
Serves: 4 people

Sauce:
4 tablespoons of clear honey
Juice of 1/2 lemon
1 tablespoon of raisins
1 tablespoon of Pine Nuts

Filling:
8 ounces of whole milk Ricotta Cheese
Grated rind of 1/ 2 lemon
2 tablespoons raisins
1 tablespoon of Pine Nuts

Yield: 8 small, (8 to 10 inch) pancakes. The pancakes should be sweeter and thinner than a pancake but thicker than a crepe.

To assemble:
To make the sauce, put all the ingredients into a small pan and warm through gently. For the filling, beat the cheese and lemon rind until soft; mix in raisins and pine nuts. Divide the filling among the hot pancakes and either roll them up or fold into triangles. Arrange the pancakes on a warm plate spoon the sauce over the top and decorate with twists of lemon. Serve immediately warm or hot.

So, as we say in Italian, “Abbondanza!!” (Plentiful & Abundance)  “Happy Thanksgiving” to everyone…..    


Till Next Time…………………………

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

Festive Table Setting & My “Grandma Julia’s Giblet Gravy” For Thanksgiving

As we plan for our Thanksgiving feast, I thought it might be a wonderful idea to talk about some guidelines that may help you dress your table. I would love to share some ideas about the meal courses that you will be serving and eventually becoming your holiday traditions. 

Sitting at your home table is the place where your family and friends gather together for two important things in life, to eat and talk. You can’t go wrong when you use the traditional warm amber hues for Thanksgiving, the blues, whites, and silver of Hanukkah, and the classic red, green, white, and gold’s of Christmas. Traditional colors and table settings communicate love to anyone that shares a meal with you in your home. 

To choose a tablecloth really depends on your dinnerware. You could use a patterned cloth or a solid color. A nice touch is adding place cards to your table, and be sure to allow enough room for seating. I know that in my family, when we have a holiday or special meal, we sit at the table for most of the day, even after eating. So you want to be comfortable.

Worried about what fork to use? Don’t worry, I am going to give you some guidelines. The basic place setting for your holiday meal will consist of an appetizer, salad or soup, and a main course. In a traditional Italian menu, a dish of pasta is eaten prior to the main course. Following the main course will be dessert and coffee or tea. At this point of the meal, my mom would also put out fruit, chocolates, nuts, and mints. By this time everyone is stuffed and has been at the dinner table for over 5 hours or more. Another Holiday Dinner was a success!

One rule I always follow, is that the utensils are arranged in the order of which a person will use them. In our Western culture, this means that the forks, bread plates, and napkins are to the left, while the knives, spoons, glassware, cups, and saucers are to the right. In many other countries the left-right order is reversed. Often, in less formal settings, the napkin and /or cutlery may be held together in a single bundle by a napkin ring. Napkins rings are very rare in the United Kingdom, Spain, Mexico, and Italy. In informal dinners you can even place the napkin on the plate.

Some final table details, don’t forget the salt and pepper shakers. If you find some room on your table, a floral centerpiece and unscented candles would be a beautiful warm finishing touch to your holiday table. One last item I would love to share is a little hostess gift that I give to my guests as they leave my home. It can be something small, even a cookie cutter with a lovely ribbon on it, which is a thoughtful thank you for coming to my dinner party. 

I think back when I was still living at home, my mother would always have the family over for the holidays. The smells in the kitchen would always give me that warm and toasty feeling, especially the aroma’s that would float all the way up to my room, which was on the second floor. Food is a big part of my Italian family and it always centered around the kitchen. My mom’s dinner table was simple, but beautiful, especially with the proper placement of forks, spoons, and knives. We always had to have a centerpiece with candles on each end of the table. Everything sparkled, from the good china to the sterling silverware. As my family would be seated around the table, I could see how proud my mother was as she would hear her guests, admire her elegant table. My memories of how my mom prepared for her holiday dinner parties will last me my lifetime.    

My mom's Table at Thanksgiving

Everyone has a favorite recipe they look forward to enjoy at a family holiday meal. The smell and taste of a special dish can evoke memories from the past or create new ones for the next generation. My recipe this week is “Grandma Julia’s Giblet Gravy.” This is delicious gravy to add to your turkey especially on Thanksgiving..  


“Grandma Julia’s Giblet Gravy”

Ingredients:
Chopped cooked giblets
1/4 cup of vegetable oil
1/4 cup of flour
2 1/2 cups of water (saved from boiling giblets)
3 chicken bullion cubes
Salt and Pepper to taste
Gravy Master

My grandma Julia

Directions:
The giblet bag in the turkey you purchase usually includes the heart, liver, gizzard and the neck. (Exclude the liver) Boil giblets in water for about 15 minutes. Remove from heat and strain water. (Don’t forget to save some water for making gravy later) Pick meat from neck and finely chop all the giblets, so you can add to the gravy. (This was always my job when I was young)

Heat oil and add flour, brown lightly. Stir in water, bullion cubes, and seasonings. Cook, and continue stirring until thickened. Then add the giblets and reheat gently. Gravy Master may be added for coloring, a drop at a time.

Yield: This recipe makes 3 cups of gravy.


Till Next Time……..

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

Two Recipes For Your "Thanksgiving" Gathering, “Cranberry Sauce with Walnuts” & “Cran-Limoncello”

Welcome to Wordless Tuesday! Thanksgiving is one week away and everyone is planning their meals for “turkey day.” My thoughts go to cranberries. If you really think about it, the month of November is when we eat the most cranberries, since it is a Thanksgiving tradition.

 

I have two recipes this week for you to enjoy. “Cranberry Sauce with Walnuts," is really easy. You will be the most popular person at your Thanksgiving dinner when you place this on your table. Between the tartness, sweetness, and crunch of the walnuts, this will be a wonderful dish to add to your turkey dinner. The second recipe is called “Cran-Limoncello,”a drink that will enhance your holiday party.


“Cranberry Sauce with Walnuts”

Prep: 5 minutes
Cook: 35 minutes
Yield: 3 1/2 cups

Ingredients:
2 cups of sugar
1 cup of water
1 package (12 oz) fresh or frozen cranberries 
1/2 cup of apricot preserves
1/4 cup of lemon juice
1/2 cup of chopped walnuts, toasted

Directions:
In a large saucepan over medium heat bring sugar and water to a boil. Simmer uncovered for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes. Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.



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“Cran-Limoncello”

Serves: 1 glass

Ingredients:
1/2 cup of seltzer
1/4 cup of Limoncello
2 tablespoons unsweetened cranberry juice
Ice cubes or crushed ice
One small strip of lemon peel, for garnish
3-4 cranberries, for garnish

Directions
Stir together the seltzer, Limoncello and cranberry juice. Pour into a glass filled with ice. Garnish with the lemon peel and some fresh cranberries.

Adapted from, “Every Day with Rachael Ray” 

 




Till Next Time……..

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

For A Cold and Windy Day, “Split Pea Soup” Is On The Menu!

It’s the middle of November and here on Long Island the temperatures are finally getting colder. It’s that time of year again when the fall season is in full swing. The holidays are coming close and it’s time to be with family in a warm, comfortable home.  

As I look back to when I was much younger, I am reminded that my mom would always have comfort food for dinner, especially when it was cold, rainy, or snowy outside. To me comfort food is like a big hug, which just wraps its arms around you, and makes you feel safe at home. I found a photo of my brother Chris and myself when we were very young. (1964) These would be the days that comfort foods were defiantly needed. 

My brother Chris and I (1964)

Some of my mom’s favorite foods that she would prepare for us would be lentils, chickpeas, and dry peas, plus many other hearty vegetables. These meals were sometimes mixed with pasta, like the lentils and chickpeas, and the dry peas were made into a very thick and hearty nutritious soup. It was a lot of work to cook homemade food, rather than using a can or jar. My mom knew that it was worth the extra time even though she was a teacher and had to work, she knew it was important to eat and enjoy a healthy meal that was made with love. Speaking of soups, the second week in November is “National Split Pea Soup Week.” So, stay a while and let’s explore some information that you may not know about split peas. 

It is a food holiday that is only celebrated in the United States since 1969. But split pea soup recipes in some form or another are enjoyed all over the world. North Dakota and Montana farmers grow 84% of all the dried peas, making them our top producers in the United States. Pea soup is made from dried peas. Many cultures have variations of this soup. The color of many varieties of peas comes in a grayish-green or yellow color depending on the region they are cultivated in. Pea soup has been eaten since antiquity. According to a source, the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup. 

“Pea Soup” usually means a perfectly smooth puree. “Split Pea Soup” is a slightly thinner soup with visible peas, pieces of ham, and vegetables (mostly carrots). This is done by using dried, green split peas. As consumers become more aware of the tremendous health benefits of peas, we are encouraged to eat this popular staple food and share it with our friends and family. So pull out those cookbooks and try a new bean recipe, or cook a nice pot to share with your whole family. Did you know peas, lentils, and chickpeas are excellent sources of fiber, protein, are fat-free, sodium free, are a good source of iron, potassium, and finally, are all gluten-free.

My recipe this week, you guessed it, “Split Pea Soup”. For starters, you need a meaty ham bone. So the next time you buy a ham on the bone, save the bones, or freeze them. When you have enough, make this wonderful rich thick soup, that will leave you and your family warm inside and asking for more.

                “Split Pea Soup”

                                                        Serves-10 to 12 people

Ingredients:
1 lb of split peas, washed & sorted
3 quarts of water
1 large ham bone
4 large onions, finely chopped
1/2 tsp of fresh oregano or dried
2 tsp of instant chicken bouillon
1/2 tsp of black Pepper
1 bay leaf
3 1/2 cups of sliced carrots
3 cups of finely chopped celery

Directions:
In a deep pot, combine the peas, water, ham bone, onion, bouillon and the seasonings. Simmer uncovered for 1 1/2 hours. Remove the ham bone and trim off all the meat, chop it finely and return the meat to the pot. Stir in the carrots and celery and simmer the soup, uncovered, for about 2 1/2 hours or until the soup is thick. Serve with hot crusty bread and a crisp green salad.

Till Next Time……

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

“Hershey's White Chip Brownies” To Say "Thank You" For "Veterans Day"

“Our debit to the heroic men and valiant women in the service of our country can never be repaid, they have earned our undying gratitude…America will never forget their sacrifices.” President Harry S. Truman 


Welcome to “Wordless Tuesday!” Today is "Veterans Day," November 11th. A Big “Thank You” to all of our Veterans! To honor our past and current military a lot of stores and restaurants are offering free meals and special discounts. Please note: to participate in these “Freebies” proof of military service, (current or retired) is usually required. Below is a list of meals and special discounts that may be in your area. 

List of restaurants and special deals:

APPLEBEE’S: FREE meal on November 11th for Veterans and Active Duty Military!

BOB EVANS: FREE All You Can Eat Hotcakes on November 11th for Veterans and Active Duty Military!

CALIFORNIA PIZZA KITCHEN: FREE meal on November 11th for Veterans and Active Duty Military!

CHUCK E CHEESE: 20 FREE tokens for Military Families November 9-15!

DENNY’S: FREE Build Your Own Grand Slam from 5 am – Noon on November 11th for Veterans and Active Duty Military!

FAMOUS DAVES: FREE One-Meat BBQ Salute on November 11th from 11 am-4:40 pm only!

GOLDEN CORRAL: FREE meal on November 17th (note this is on the 17th, not the 11th!)

GREAT CLIPS: FREE haircut on November 11th for active, inactive and retired military! If you can’t get the cut that day, you can get a voucher to come back before December 31st!

KRISPY KREME: FREE doughnut and small coffee on Novmeber 11th for Veterans and Active Duty Military!

LONESTAR STEAKHOUSE: FREE lunch on November 11th from 11 am – 2 pm for Veterans and Active Duty Military!

OLIVE GARDEN: FREE meal on November 11th for Veterans & Active Duty Military!

OUTBACK STEAKHOUSE: FREE Bloomin’ Onion and a drink on November 11th for all Veterans and Active Duty Military!

PANERA BREAD: FREE You Pick Two Meals on November 11th for Veterans and Active Duty Military!

PUBLIX: 10% off entire purchase for all Veterans and Military Personnel!

NATIONAL PARKS: FREE park admission at over 100 participating parks on November 11th!

RED ROBIN: FREE Tavern Double Burger with Bottomless Steak Fries on November 11th for Veterans and Active Duty Military!

SMOKEY BONES: FREE meal on November 11th for Veterans and Active Duty Military!

STARBUCKS: FREE Tall 12-ounce brewed coffee on November 11th for Veterans, Active Duty Service members, AND their spouses!

TEXAS ROADHOUSE: FREE meal on November 11th for Veterans and Active Duty Military!

TGI FRIDAYS: FREE lunch on November 11th from 11 am – 2 pm for Veterans and Active Duty Military!

(Thank you to: hip2save for the list of “Freebies”)

*****Remember if you see a military man or women in your travels, please say, “Thank You” for their service…..

What can be more “American” than an irresistible and tempting Brownie? My recipe today is “Hershey's White Chip Brownies.” These rich, chunky, chewy brownies are a true classic from Hershey’s Kitchens and a timeless chocolate lover’s dream. Beautiful to look at and even better to eat!


“Hershey's White Chip Brownies”

Makes: 24-28 brownies (depending on the size)

Ingredients:
4 Eggs
1-1/4 cups granulated sugar
1/2 cup (1 stick) unsalted butter; melted
2 teaspoons vanilla extract
1-1/3 cups all-purpose flour
2/3 cup Hershey’s Cocoa
1 teaspoon baking powder
1/2 teaspoon salt
2 cups (12 oz. pkg.) Hershey’s White Chocolate Chips

Directions:
Heat oven to 350°F. Grease 13x9x2-inch baking pan. Beat eggs in large bowl until foamy; gradually beat in sugar. Blend in butter and vanilla extract. Stir together flour, cocoa, baking powder and salt; add to egg mixture, blending thoroughly. Stir in white chips. Spread batter into prepared pan. Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares or bars. Enjoy!!!

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

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

Some A−peel−ing Facts on "Apples" & “Caramelized Applesauce”

Benevento, Come on in! I have coffee brewing, would you like a cup? Can it be…. I feel a big chill in the air! When it gets cooler, I love to open the windows and just be able to breathe the crisp air that comes at this time of year. The chill in the air means sweaters, jackets, and rosy cheeks on children’s faces from playing outside in the leaves. To me this is a magical season. The colors of the leaves, with its gold, red, and green hues are so brilliant, it is like a kaleidoscope of colors. The leaves are falling fast but will not last too much longer, so make sure you get to see some trees in their magnificent colors. Pumpkins, apples, Indian corn, gourds, and Turkeys are all around us. The hustle and bustle of the approaching holidays, Thanksgiving and my favorite of all is Christmas. As you look inside the windows of the houses, you can see families cooking, fireplaces lit, and you get the feeling of a warm cozy home. Cooking hearty meals, such as stews, soups, baked bread, and apple pies are all aromas that enhance your senses that fall is here. As you take a brisk walk in the nippy air you can see pumpkins, wreaths, and scarecrows decorating the houses on the blocks. To me fall is also a time to be thankful for your family and your friends. So, now that you know what autumn means to me, come along and let us explore the “Apple.”

Originally founded in 1904 National Apple Week, was expanded in 1996 to three months, from September through November. Apples are one of the few fruits you can find fresh any time of the year. However, to me the apple is the one fruit that I associate with fall more than any other. Apples are America’s favorite fruit. The state of Washington grows the most apples followed by New York, and then Michigan. This is a perfect time of the year to head on out to an apple orchard and pick your own apples for a pie, applesauce, or even baked apples. But to me the best way is to pick one off of the tree and try it. There is nothing like the crisp, cool, crunch you hear as you take a bite of this juicy, sweet piece of fruit. Today we have numerous varieties of apples to choose from. Some are best to eat while others are best for cooking and baking. You must have heard the old saying, “An apple a day keeps the doctor away.” This saying comes from an old English adage, “To eat an apple before going to bed, will make the doctor beg for his bread.”

My son, Paul at Maskers Orchard

I remember when I was about 11 or so, my parents would take the family to Maskers Apple Orchard in upstate New York, for a fun afternoon of apple picking. We would run and find a spot so we could pick the apples from the trees and put them in a big bushel.  My mom would make us lunch and we were allowed to picnic on the grounds in-between the apple trees. It was wonderful, especially on a crisp day. The orchard had a Country Store that we would visit at the end of the day. As we entered the store, the aromas that would encircle our heads were the smell of the apples, cinnamon, and nutmeg. The shelves held home made jams, jellies, honey, and candy apples. They also sold baked goods, like home made breads, cakes, and pies, which would fill the air with memories of home. The drive back home was always fun as we all decided on what we were going to make with all the apples. As I glanced in the back of the car, it was filled with baskets of apples and goodies. My mind went back in time to the fun memories of the day with my family. When I had my son, many years later, I continued the tradition of going apple picking at Maskers Orchards and now my son will have memories like I did. 

Some A−peel−ing Facts on Apples: 

Though some historians are in dispute over exactly who first cultivated the wild apple, many believe it was the Romans who discovered they could cultivate these wild apples into fleshy, sweet, and juicy fruits. Some historians report the apple's origins were rooted in Southwestern Asia, just south of the Caucasus Mountains between the Black Sea and the Caspian Sea.

Apples are grown in every state in the continental United States. Top-producing states include Washington, New York, Michigan, Pennsylvania, California and Virginia.

Two pounds of apples make one 9-inch pie. Apple blossom is the state flower of Michigan. 2500 varieties of apples are grown in the United States. 7500 varieties of apples are grown throughout the world. 100 varieties of apples are grown commercially in the United States. Apples are grown commercially in 36 states. Apples are grown in all 50 states.

A survey by the American Pie Council and Crisco found that apple pie is the favorite flavor among one out of four Americans, followed by Pumpkin Pie, Chocolate Pie, Lemon Meringue, and Cherry Pie. The term "as American as apple pie" traces back to 14th century England. The Pilgrims brought their pie-making skills, along with the apple seeds to America. As the popularity of apple pie spread throughout the nation, the phrase grew to symbolize American prosperity. A cosmetic dentist at New York University says apples are the perfect teeth cleaning and whitening tool. And lastly, apples provide whole-body health benefits.

So, in honor of the “Apple,” I am sharing with you my “Caramelized Applesauce” recipe. This recipe is a favorite among my family and friends. After years of making this scrumptious applesauce, I have perfected its fruity richness and I’m sure it will be very pleasing to your taste buds. Enjoy and make memories!

“Caramelized Applesauce”

Cooking apples in a brown sugar syrup gives the finished applesauce a wonderful caramelized flavor. Watch the apples carefully while cooking; they should be tender but still a little chunky. If you like a smooth consistency, (what I like) put in blender, food processor, use an old fashioned masher, or an immersion blender for a thinner texture after it is cooked. 

Ingredients:
1/3 cup firmly packed light brown sugar
2 Tbs. plus 1/2 cup water
5 apples, (whatever you like, but Granny Smith is the best) peeled, cored & cut into 1-inch chunks
1 tsp. lemon zest
1/4 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg

Directions:
In a 4-quart saucepan over medium heat, combine the brown sugar and the 2 Tbs. water. Cook, stirring occasionally, until the sugar is dissolved and the mixture resembles maple syrup, about 7 minutes. Add the apples, lemon zest, cinnamon and nutmeg. Continue to cook, stirring occasionally, until the apples are tender and slightly broken down but are still chunky, 20 to 25 minutes. If the mixture starts to get dry, add the 1/2 cup water during the last 5 to 10 minutes of cooking. Serve the applesauce warm or at room temperature. Makes 2 cups. Double recipe if you want to make more.(Recipe adapted from Williams-Sonoma Kitchen)


Till Next Time………..

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

“Italian Style Soup with Turkey Sausage" & “Fall Fruit Salad with Pomegranates”

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

Hearty vegetable soups with pasta are a favorite in Italian kitchens. The addition of turkey sausage makes this soup satisfying enough to be a meal in itself. You can serve this soup with a chunk of bread and a tossed green salad if you wish. Then end your dinner with a delicious “Fall Fruit Salad with Pomegranates.” 

“Italian Style Soup with Turkey Sausage”

Serves: Makes 8 (1-cup) servings
Prep Time- 10 minutes
Cook Time- 30 minutes

Ingredients:

2 tablespoons olive oil
8 oz sweet or hot Italian-style turkey sausage, cut into 1/2-inch thick slices
1/2 cup chopped onion
1 can (32 oz) reduced sodium chicken broth
1 can (15 1/2 oz) red kidney beans, drained and rinsed
1 can (14 1/2 oz) no salt added diced tomatoes, un-drained
1 teaspoon  Oregano leaves
1 teaspoon Thyme leaves
1 teaspoon Rosemary leaves, finely crushed
1 package (6 oz) baby spinach, leaves
1/2 cup uncooked small pasta, such as mini bowties or elbows

Directions:

Heat oil in large saucepan on medium heat. Add sausage; cook and stir 3 minutes. Add onion; cook and stir 3 minutes longer or until onion is tender and sausage is browned. Pour chicken broth, beans and tomatoes into saucepan. Stir in oregano, rosemary and thyme. Bring to boil. Reduce heat to low, simmer 10 minutes. Stir in spinach and pasta. Return to boil on medium-high heat. Reduce heat to low, cover and simmer 10 minutes or until pasta is tender.


 

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“Fall Fruit Salad with Pomegranates”

Serves: 4
Total Time: 20 minutes

Ingredients:

1 pomegranate (seeds)
2 oranges (slices)
2 grapefruits (slices)
2 crisp apples (Fuji or Honey Crisp)
1 ripe yet firm pear (slices)
1 tablespoon sugar

Directions:

Slice the pomegranate almost in half, from the crown halfway to the bottom. Use your fingers to break the two halves apart, then squeeze the halves over a large bowl to release the seeds and juices. Don't worry about getting all the seeds out; just get as many as you can without pulling out the membrane. Squeeze out as much juice as possible. Remove any bits of membrane from the bowl. For each orange and grapefruit, slice a little off the top and bottom. Using a serrated knife, go around the fruit and cut off the skin and white pith. Holding the fruit in one hand and working over the fruit bowl, carefully cut the segments out from between the membranes. Be sure to cut only until you reach the middle of the fruit. Squeeze the remaining membrane over the bowl to release all the juice. Cut the apples and pear into slices and toss with other fruits. Add sugar and toss well, then cover and refrigerate until ready to serve.




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

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