“Chicken Soup with Gnocchi, Basil and Parmesan” For "Soupy Tuesday"

                                                            “Between soup and love, the first is better” 

                              Old Spanish Saying.......

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 cooler and eventually 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…

Today’s soup is called, “Chicken Soup with Gnocchi, Basil and Parmesan” I must say that this one is on the top of my “soup” list. Anything with Gnocchi and cheese is my kind of soup. Potato gnocchi, which are increasingly available at many grocery stores, make assembling this substantial soup a snap. After Thanksgiving, you are tired and this would be a perfect soup to prepare for your long holiday weekend. If you have leftover roast or grilled chicken, (even turkey)  you can use it to save even more time. Now you will have that time to get some of your Christmas Cards written, or maybe even put up your Christmas Tree. That is what I usually do on this weekend after Thanksgiving. I hope you love this soup as much as I do. 

                            “Chicken Soup with Gnocchi, Basil and Parmesan”

Serves: 4 to 6

Ingredients:
2 small skinless, boneless chicken breast halves
3 tbs. olive oil
Salt & freshly ground pepper
1/2 yellow onion, chopped
2 garlic cloves, minced
4 cups (32 fl. oz) chicken broth
(you can use homemade chicken stock by clicking here)
1 can (14 1/2 oz) diced tomatoes
1 package (17 1/2 oz) potato gnocchi
1 cup (1 oz) baby spinach
1/4 cup chopped fresh basil
Grated Parmesan cheese for serving

Directions:
Preheat an oven to 375°F  Place the chicken breasts on a baking sheet, brush with 1 Tbs. of the oil and season with salt and pepper. Roast the chicken until opaque throughout, 18 to 20 minutes. Let the chicken cool to the touch, then shred into bite-sized pieces. In a large, heavy pot over medium-high heat, warm the remaining 2 Tbs oil. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the broth and tomatoes with their juices and bring to a boil. Add the chicken and gnocchi and cook for 5 minutes. Remove from the heat, add the spinach and basil, and stir just until wilted. Season with salt and pepper and serve, passing the Parmesan at the table. You can serve with a salad of your choice and a crispy bread.

******Reminder: Special Note: I will be posting today Tuesday November 24th. But will not be posting on the Friday after Thanksgiving. I am taking some time off and will be back on December 8th, for another fabulous “Soupy Tuesday.” 

As Christmas is approaching I will be posting what I call “Christmas Around The World” or “Old World Santa’s.” It is like The Twelve Days of Christmas, but only Christmas around the world. These posts will start on December 13th and I will be posting one a day till Christmas Eve. They will contain a story about the traditions of that Country, the Santa’s and a Christmas recipe according to that country. I did these two years ago and my theme was “Christmas Music.” Everyone is always asking me if I am going to post my rendition of the twelve days, so this year I will be able to do it.. I look forward to these posts as I love Christmas as you my readers know, so this will be fun and I would like to get some recipes from other countries. So I hope to see you everyday from December 13 through Christmas Eve. As usual if you have any ideas of countries or recipes of that country please feel free to email me: (angellite13 [at] optimum [dot] net) and I will be more than happy to share your input. 


Till Next Time………………………………...

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

Thanksgiving Italian Style With “Rice, Sausage & Onion Stuffing” & “Cinnamon Apple Rings” For Dessert

As Thanksgiving is less than one week away, I wanted to wish for you, my readers a very grateful and Happy Thanksgiving holiday. I hope that your day is filled with family, friends, and all the fixings for your holiday dinner. I, among everyone else, have many things to be thankful for, especially to you my readers from coast to coast and across the seas. May your day be filled with past blessings and prayers for a bright future! Thanks for coming back and enjoying my stories and my favorite family Italian recipes.

Italians love any holiday that brings family, friends, and food together. Every Italian family has traditions and recipes that are unique and make their Thanksgiving special. Italian Americans will often add to their traditional Thanksgiving dinner with an antipasto, pasta or soup course, and then after the turkey and the usual trimmings come the Italian desserts. The desserts are not only your typical pumpkin and apple 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, Sausage, & Onion Stuffing.” The second is a scrumptious dessert called, “Cinnamon Apple Rings.”

Sofia Puzelli

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 Puzelli. 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.

“Rice, Sausage & Onion Stuffing”
  
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°F for about 40-45 minutes until mixture sets. Yummy!
                                  

*******Special Note: I will be posting on Tuesday November 24th, for “Soupy Tuesday.” But will not be posting on the Friday after Thanksgiving. I am taking some time off and will be back on December 8th, for another fabulous “Soupy Tuesday.” 

 

As Christmas is approaching I will be posting what I call “Christmas Around The World” or “Old World Santa’s.” It is like The Twelve Days of Christmas, but only Christmas around the world. These posts will start on December 13th and I will be posting one a day till Christmas Eve. They will contain a story about the traditions of that Country, the Santa’s, and a Christmas recipe according to that country. I did these two years ago and my theme was “Christmas Music.” Everyone is always asking me if I am going to post my rendition of the twelve days, so this year I will be able to do it.. I look forward to these posts as I love Christmas as you my readers know, so this will be fun and I would like to get some recipes from other countries. So I hope to see you everyday from December 13th through Christmas Eve. As usual if you have any ideas of countries or recipes of that country please feel free to email me: (angellite13@optimum.net) and I will be more than happy to share your input.

So, now let’s get back to our Thanksgiving recipe for a delicious dessert!

                                 

The second recipe is called “Cinnamon Apple Rings.” 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. A quick and delicious snack that will be a guaranteed hit in your home! What are you waiting for? Whip up a batch today!

“Cinnamon Apple Rings”

Total Time: 20 minutes
Yield: About 20 apple rings

Ingredients:
4 large Granny Smith apples
1 cup flour
1/4 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 large egg, beaten
3/4 cup milk
2 tsp pure vanilla extract
Vegetable oil for frying

For the cinnamon-sugar topping:
1/3 cup sugar
2 teaspoons cinnamon

Directions:
In a medium bowl, whisk together the flour, baking powder, sugar, salt and cinnamon. In a small bowl, beat together the egg, milk, and vanilla. Slice the apples into 1/4 inch thick slices, and remove the center of each slice with a small biscuit cutter or apple corer. Heat 1/2 inch of oil in a large skillet until it reaches 350° F.  Mix the egg/milk/vanilla mixture into the flour mixture and whisk until a smooth batter has formed. Dip each apple ring into the batter, allowing any excess batter to drip off before adding to the oil. Fry apple rings, 2 or 3 at a time, until golden, about 1 minute per side. Remove rings from oil and drain on a paper towel lined plate for a moment before dipping apple ring into the cinnamon-sugar topping. Serve warm or at room temperature.

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

Recipe Source: DIY


Till Next Time…………………………

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

"Homemade Vegetable Stock" & “Fall Vegetable Soup” For "Soupy Tuesday!"

“Soup is a lot like a family, each ingredient enhances the others; each batch has its own characteristics and it needs time to simmer to reach full flavor”
By Marge Kennedy  

Welcome to “Soupy Tuesday.” For those of you that are new…For the next few months I will be sharing a recipe for a delicious easy soup. As the days get cooler and eventually 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…

Last Tuesday I shared my recipe for “Homemade Beef Stock,” today I am sharing with you a “Homemade Vegetable Stock.” Plus I have a warm and delicious soup called “Fall Vegetable Soup” that is simple and you can freeze leftovers for another day. That is if there are any leftovers! I hope that you enjoy these soups and if you print them out you can keep them in your recipe binder for other great dishes you may want to create…Any type of  stock (more of a broth) is the foundation or a building block necessary for fine cooking or domestic home cooking.

Vegetable Stock

“Homemade Vegetable Stock”

Ingredients:
2 medium yellow onions, sliced
3 medium carrots, peeled and sliced
2 stalks celery, sliced
3 cloves garlic, halved
1 medium Yukon Gold potato, peeled & cut into 1” chunks
2 leeks cleaned and cut
1 bay leaf
2 teaspoons whole black peppercorns
4 sprigs fresh parsley
3 sprigs of fresh thyme
Pinch of cinnamon
Salt to taste

Directions:
Place all ingredients and 1 gallon water in a large pot. Bring to a boil over high heat. Reduce to a simmer and cook 2 hours. If you need more water add. Then strain and discard solids. Make sure you take out the bay leaf. Strain once more through a fine mesh sieve. Cool and refrigerate for up to 3 days. Stir before using if broth separates.

“Fall Vegetable Soup”

Hearty beans, leafy greens and brightly colored vegetables are all combined in this satisfying soup, which makes a warming dinner on a fall evening. Leftover pasta makes a great addition too. Do make enough for leftovers, as the flavor deepens each time this soup is reheated.

Prep Time: 20 minutes  Cook Time: 45 minutes  Servings: 4 to 6

"Fall Vegetable Soup"

Ingredients:
1 Tbs. olive oil
1 large onion, finely chopped
1 red bell pepper, seeded & chopped
1 Tbs minced fresh rosemary
1/4 tsp red pepper flakes (more or less)
2 lb butternut squash, peeled, seeded & cut into 3/4-inch pieces
Salt & freshly ground pepper, to taste
4 cups vegetable stock, plus more as needed
1 can 15 oz. Cannellini beans, rinsed & drained
1 bunch Swiss chard, tough stems removed, leaves coarsely chopped

Directions:
In a large saucepan over medium heat, warm the oil. Add the onion, bell pepper, rosemary and red pepper flakes. Sauté until the onion and bell pepper are tender, about 12 minutes. Add the squash, season with salt and pepper and cook, stirring frequently, until the squash starts to soften, about 2 minutes. Add the stock and the beans. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the squash is tender, about 25 minutes. Add the chard and simmer until wilted, about 3 minutes. Thin with more stock if desired. Taste and adjust the seasoning, ladle into warmed bowls and serve.

Till Next Time………………………………...

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

"Sausage With Peppers & Onions" To Ward Off Evil Spirits For "Friday The 13th"

Today is "Friday the 13th"— what is called the unluckiest day on the calendar. Be careful, don’t take any chances, or walk under a ladder, watch out, it’s a black cat---oh no, and for God’s sake stay away from men in hockey masks.

In Italy the number "13" is a lucky number. Superstition has played a role for many centuries; it dates back to a least 1700 BC. The number’s association with Friday didn’t take hold until the 20th century. In 1907, an eccentric Boston stockbroker Thomas Lawson published a book called “Friday the Thirteenth.” The book sold nearly 28,000 copies within the first week. In 1916 the book was turned into a feature-length silent film. Then in 1980, Paramount Pictures released a movie called “Friday the 13th” This horror/slasher movie centers on Jason, born on Friday the 13th who murders summer campers. So, try not to go to camp on Friday the 13th. You have been warned!!

Omens reveal many things that are all around us. They can be quite beneficial especially in warning us of possible dangerous situations ahead of time. The technique is knowing how to interpret them. The kitchen is one place in which many omens and superstitions manifest. This is an example of one of them, if a fork accidentally falls onto the floor, a woman will soon knock on your door, which indicates the arrival of a gentleman. (In some parts of the world, the fork means a man, and the spoon means a woman) Another one is that money will soon come your way if any of these things occur: bubbles appear in a cup of coffee, you accidentally knock over a sugar bowl, rice forms a ring around the edge of a pot, or tea leaves float to the top of the cup. If you spill salt that means a quarrel. This may be avoided by throwing a pinch over the left shoulder. If pepper is spilled on the table or floor, prepare to be in an argument.  If you dream of eating honey that foretells that you will have wealth and love.

Growing up in an Italian American household, many of these rituals and beliefs were practiced by family members. My Nanni (grandmother) always used the number 13..she even had a key ring with the number. I remember when she passed I asked to have her 13 key ring and I have it ever since. Generations of Italian Americans were superstitions and took to heart these traditions. The fact that these superstitions are still with us is a testament to just how strong forces of good luck, prosperity, and good fortune are even with us in today’s world. The following are some commonly known Italian American rituals and superstitions. There are many more to numerous to mention, but this may give you an example of some of them.

The Evil Eye (Malocchio): The evil eye is caused by jealousy and envy. By coveting somebody’s possessions or more importantly admiring another family’s children. You can test this curse, by dropping olive oil in a plate of water. If the oil formed one large drop in the middle of the plate it was a sure sign of the Evil Eye. To break this curse, chanting of the right prayers that only women were allowed to know, over the oil, and it would break up into tiny droplets and spread out. Now the curse was broken.

The Devil’s Horn (Corno): These twisted red coral; gold or silver amulets are often worn as necklaces by men to ward off curses on their “manliness” very similar to a Mojo. Most men who wear one will say it represents one of the horns of the devil. The hand gesture that implies the Evil Eye is extending only the pinkie and index finger like a pair of horns and pointing it down. When the gesture is made pointing upward, it is an insult to somebody, meaning their husband or wife is unfaithful. 

Blessing or Exorcising a New House: Esorcismo di S Benedetto - Some Southern Italians (Sicilians) immigrating to new lands as they moved into their first new home, would practice the necessary rituals to rid the new place of any spirits that may have been left by the previous owners. Before moving in to their new home, they would take a broom and sweep away the evil spirits, followed by sprinkling of salt in the corners of the house to purify it. Holy water that was blessed by a priest was also used to exorcise any evil spirits. I remember my grandmother telling me when you visit someone in their new home you bring a loaf of bread (not to go hungry), salt (to season their life), and last but not least sugar (to add sweetness to their family).

One person’s superstition is another person’s religion, way of life, or cultural identity. It is all about perspective. No matter how strange the omens or superstitions may seem to others who don’t practice or understand them, it can bring cultures and people together. Different cultures will pass down their traditions from generations to generations, and it just continues, and continues. That is just the way it is.

Today, I would love to share this simple but tasty authentic Italian meal called “Sausage With Peppers & Onions.” All the flavors blend together and the onions as they caramelize give the peppers a sweet taste. A simple easy recipe that may just ward off Friday the 13th evil spells.

                                        "Sausage With Peppers & Onions”

Ingredients:
2 large green peppers, cored, seeded & cut into 1 inch strips
2 large yellow peppers, cored, seeded & cut into 1 inch strips
1 large red pepper, cored, seeded & cut into 1 inch strips
2 large yellow onions, cut into 1 inch wedges
1/4 cup of olive oil or more if needed
2 tablespoons of Oregano
Salt & Pepper to taste
1 to 2 lbs of Italian style pork sausage
(the amount of sausage depends on how many people that are eating)

Directions:
Preheat the oven to 375°F. Spread the vegetables in a shallow roasting pan. Drizzle with olive oil and sprinkle with salt, pepper, and oregano. Make sure vegetables are in a single layer so they will all cook and brown evenly. Now pierce or stick each link of sausage two or three times with a fork, so they will cook through. Place sausage in between the peppers and onions. Bake till sausage and vegetables are cooked and browned. Bake uncovered about 45 minutes depending upon your oven. Your vegetables should be still firm, and no traces of pink should remain in the sausage. Serve hot, with a crusty Italian bread and a tossed salad. Heaven on earth!

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

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

“Homemade Beef Broth” & “Beef Barley Soup” For "Soupy Tuesday"

“Worries go down better with a bowl of soup" A Jewish Proverb

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 cooler and eventually 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…

Last Tuesday I shared my recipe for “Homemade Chicken Stock,” today I am sharing with you a “Homemade Beef Stock.” Plus I have a warm and delicious soup called “Beef Barley Soup” that is simple and you can freeze leftovers for another day. That is if there are any leftovers! I hope that you enjoy these soups and if you print them out you can keep them in your recipe binder for other great dishes you may want to create…

“Homemade Beef Broth”

Roasting soup bones in the oven first gives hearty beef flavor to this basic stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes.

Prep: 25 min.
Cook: 5-1/2 hours + chilling
Yield: 10 servings or about 2 1/2 quarts

Ingredients:
4 pounds meaty beef soup bones
(beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water
3 bay leaves
3 garlic cloves
8 to 10 whole peppercorns
3 to 4 sprigs fresh parsley
1 teaspoon each dried thyme, marjoram and oregano
3 quarts cold water

Directions:
Preheat oven to 450°F. Place soup bones in a large roasting pan. Bake, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat. 

Beef  Stock

Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits from pan. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming the surface as foam rises. If necessary, add hot water during the first 2 hours to keep ingredients covered.

Remove beef bones and set aside until cool enough to handle. If desired, remove meat from bones; discard bones and save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen 4-6 months. Source of Beef Stock: Taste of Home
                  

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If you've been looking for a beef barley soup recipe that's made with good ingredients, then this easy soup recipe for you. Plus, you can pack up the leftovers to reheat the next day for lunch unless you have eaten it all up in one sitting….

“Beef Barley Soup”

"Beef  Barley Soup"

Ingredients:
2 tablespoons vegetable oil
1 lb beef stew meat, cut into 1/2-inch chunks (see notes)
1 onion, chopped
8 oz sliced fresh mushrooms (your choice)
3 carrots, coarsely diced
1 (14.5-ounce) can diced tomatoes, not drained
8 cups home made beef broth (see above)
1 Bay Leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup quick-cooking pearl barley

Directions:
In a soup pot over high heat oil. Add beef, onion, mushrooms, and carrots and sauté 6 to 8 minutes, or until they begin to brown. Add diced tomatoes including the  liquid, beef broth, salt & pepper; bring to a boil. Reduce heat and simmer on low 30 minutes, or until beef is tender, stirring occasionally. Add barley and simmer an additional 15 to 20 minutes, or until barley is tender. Take out the Bay Leaf, and serve immediately with a good slice of thick bread and a big crisp green salad. Enjoy!

Notes: If you add more beef  and cut the liquid down a bit, this soup will be a little thicker…so it depends on how you like it…I love mine more soupy.Source for Beef Barley Soup: Mr. Food
                                

Everyone knows my friend Michéal Castaldo who is the living embodiment of authentic Italian culture for modern North Americans. A native of Calabria in the “tip of the toe” of Italy, Michéal is an accomplished pop-classical crossover singer of his native songs and a purveyor of his family-made, heirloom Italian luxury products in North America.

Michéal’s music is a life-long passion. His businesses began as gifts for friends from his family’s pursuits in Calabria. Today, in addition to performing his heart-warming Italian songs to adoring audiences, Michéal Castaldo rents his refurbished childhood home (Villetta Mimma Vittoria) in the heart of Calabria. He imports his family’s high-quality true extra virgin olive oil, Aceto balsamic vinegar and Musica perfume fragrances, as well as the planning and staging of full-service, high-end Italian-themed events through his Tuscan Weddings and Events division.

Michéal Castaldo Announces Extravergine, A Mediterranean Christmas Music Folio is available now on Amazon.com  A perfect way to enjoy the holidays with your family.

Michéal Castaldo’s first Christmas Music Folio, entitled Extravergine: A Mediterranean Christmas Folio, (in Italian, Natale nel Mediterraneo) offers up sacred, liturgical Christmas carols in Italian, and Latin in lead sheet form. Castaldo has arranged these carols completely with the power deserving of these immense classics. He uses special effects and proves that his novel interpretation of Christmas classics are ones to enjoy year after year.

The folio includes the music for 15 carols, including the following seasonal favorites: “Oh Santa Notte (Oh Holy Night),” “E Nato Il Bambino Gesu (What Child Is This?),” “Batte nel Cuore, Suona Natale (Little Drummer Boy),” a very upbeat, uplifting spirit for the Christmas Season, “Gioia Nel Mondo (Joy To The World),” “Puoi Sentire Quel' Che Sent Io? (Do You Hear What I Hear?),” “Astro Del Ciel (Silent Night).” In addition, “Piccolo Jesu,” an Italian translation by Castaldo of the well-known Polish carol, “Jezus Malusuenki.” Castaldo is said to be the first to perform this lovely carol in Italian on his “Extravergine” CD. Completing the perfect package, Castaldo also offers up a mash-up medley of “Day’o” (The banana boat song) and the classic Italian carol, “Gloria In Excelsis Deo,” as well as “Tu Scendi Dalle Stelle,” “Va Pensiero,” and “Adeste Fideles (Oh Come All Ye Faithful).” Rounding off the folio’s final musical selections are “Ave Maria,” “Panis Angelicus,” and Leonard Cohen’s “Allelulia.”

Extravergine does not shy away from embracing songs of faith. For Italian-Americans, the folio serves as an Italian language lesson. We know almost every song and can sing them in English. And now thanks to Castaldo’s translation efforts, we can grasp the meaning of a host of Italian words in the best way possible, through song. Playing these carols repeatedly, an Italian-American wanting to learn Italian can benefit by singing along with Castaldo arrangements. 

Till Next Time………………………………...

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

It's Pomegranate Season! Celebrate With 3 Recipes! A Chicken Meal, A Salad, & A Warm Pomegranate Cider!

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

Nanni and myself

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


Nutritional benefits of eating a pomegranate include vitamin C, vitamin B5, potassium, fiber, and antioxidants. The rind of the fruit and the bark of the pomegranate tree are used as a remedy against dysentery. The seeds and juice are considered a tonic for the heart and throat. The astringent qualities are also good for a variety of purposes from stopping nose bleeds to skin aliments. When buying pomegranates, choose ones that are deep-red colored and are heavy for their size; this usually indicates that they’ll be sweet-flavored, juicy ones. 

Renaissance paintings

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

You can use pomegranate seeds and juice for a number of recipes, from adding them to salads or to creating scrumptious desserts. One of my three recipes this week is called “Winter Salad with Pears and Pomegranates” another is called “Rosemary Pomegranate Chicken,” and then you have to have a cocktail which I call, “Spiced Pomegranate Apple Cider.” A meal fit for a royal King or Queen….

“Winter Salad with Pears and Pomegranates"

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

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

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

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

“Rosemary Pomegranate Chicken”

Dinner for 8 ready in an hour! Serve your family this chicken with rosemary in a skillet, then top with pomegranate seeds. Delish!!

Total time: 60 minutes
Serves: 8

Ingredients:
1 1/2 cups pomegranate juice
1/3 cup packed brown sugar
1/4 cup balsamic vinegar
1 sprig (5 inch) fresh rosemary
8 bone-in chicken breasts (4 lb)
2 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1/3 cup pomegranate seeds
2 tablespoons chopped fresh parsley

Directions:
Heat oven to 425°F  In 1-quart saucepan, mix pomegranate juice, brown sugar, 3 tablespoons of the vinegar and the rosemary sprig. Heat to simmering; reduce heat to medium-low. Cook until reduced to 3/4 cup. Remove from heat; discard rosemary sprig. Stir in remaining 1 tablespoon vinegar; set glaze aside.

Rub all sides of chicken with chopped rosemary, salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add 4 chicken breasts, skin side down; cook 5 to 6 minutes, turning once, until golden brown. Remove chicken from skillet to shallow roasting pan. Repeat with remaining chicken. Place chicken skin side up in pan; baste with 1/2 cup of the glaze.

Bake uncovered 35 minutes or until juice of chicken is clear when thickest part is cut to bone, (at least 165°F) basting once with 1/4 cup glaze. Drizzle chicken with remaining glaze. Sprinkle with pomegranate seeds and parsley. Enjoy!

                                      ***********************************************
“Spiced Pomegranate Apple Cider”

Ingredients:
6 cloves
3 thin slices ginger
5 cups apple cider
1 cup pomegranate juice
6 sticks cinnamon

Directions:
Stick 2 cloves into each slice of ginger. In a large pot over high heat, bring the cider and pomegranate juice to a boil with the ginger. Reduce the heat and simmer for 10 minutes.. Pour into mugs and serve each with a cinnamon stick.
Source: http://www.pillsbury.com for the chicken dish


Till Next Time………………………

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

"Homemade Chicken Stock" & "Cheesy Creamy Broccoli Soup” For "Soupy Tuesday"

                  “Only the pure of heart can make good soup”
                               Ludwig Van Beethoven

Welcome to my first “Soupy Tuesday.” For the next few months I will be sharing a recipe for a delicious easy soup recipe on Tuesday. As the days get cooler and eventually 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…

Before I give you a recipe for a warm and mouthwatering soup, lets see exactly what is the definition of soup. Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat, and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally has more liquid than stews.

Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include eggs, rice, lentils, flour, pasta, and grains; many popular soups also include carrots and potatoes.

Evidence of the existence of soup can be found as far back as about 20,000 BC. Portable soup was devised in the 18th century by boiling seasoned meat until a thick, syrup was left that could be dried and stored for months at a time. Commercial soup became popular with the invention of canning in the 19th century, and today a great variety of canned and dried soups are on the market.

Now with that being said, you can get caned soups, soups sold in packages, and dried soups in the market. But to make a tasty, flavorful, and delightful soup you need to start out with good homemade stock. There are four main stocks: chicken, beef, vegetable, and fish. What I would like to do is give you a recipe of a homemade stock each week with a delicious soup recipe that your family will love. My food blogger friend Nee, from “Nee’s Place,” told me that she keeps a pot of soup on the stove, so everyone can get a cup of soup when they are craving warmth in their stomach’s. Check out her food blog by clicking “Nee’s Place” and tell her I sent you…

The first stock I want to share with you is a “Homemade Chicken Stock.” The trick to the color of the stock and the rich flavor is the parts of chicken you choose to use. The best part of the chicken is the chicken breast, as it is the most flavorful, but to get that rich deep color you need to use chicken wings. This recipe is rich in chicken flavor, and is traditionally seasoned with herbs. Besides making wonderful chicken soups, it can be used in casseroles, rice dishes, and other recipes that call for chicken stock or broth.

“Homemade Chicken Stock”

Total cooking time: 2-1/2 hours + chilling
Yield: 6 servings or 6 cups

Ingredients:
2-1/2 pounds bony chicken pieces & breasts
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Directions:
Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. ****Important to skim foam from the top of pot. Next cover and simmer for 2 hours. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. ****Important to skim fat from surface.
                       
                                                        

Hope that you have made a delicious and satisfying Chicken Stock. Now for the recipe of the week…Pam, is another food blogger friend from, “Pam’s Midwest Kitchen Korner” asked me for a good “Cheesy Creamy Broccoli Soup.” So I found one for her and if you want to visit her food blog just click on “Pam’s Midwest Kitchen Korner,” don’t forget to tell her I said hello…Enjoy!

“Cheesy Creamy Broccoli Soup”

Servings: 6 servings, about 1 cup each

Pinch yourself. You're not dreaming. This thick, creamy broccoli cheddar soup that's ready in less than 30 minutes is the real deal.

Ingredients:
2 Tbsp unsalted butter
1 large onion, chopped
1 clove of garlic minced
2 Tbsp unbleached flour
2 cups milk
3/4 lb (12 oz.) Velveeta cheese, cut into 1/2-inch cubes
1 pkg (10 oz.) frozen broccoli florets, thawed, drained
1/8 tsp ground pepper
Salt to taste (see directions)

Directions:
Melt butter in large saucepan on medium heat. Add onions and garlic; cook and stir 5 minutes or until onions are crisp and tender, do not burn garlic. Add flour; cook 1 min. or until bubbly, stirring constantly. Makes like rue for thickening. Stir in milk. Bring to boil; simmer on medium-low heat 1-3 minutes. Add remaining ingredients; stir. Remember cheese has salt, you can always add but it is hard to take out. If it is too salty add a potato cut up in chunks that will absorb the salt. Cook 5 to 8 minutes or until Velveeta cheese is completely melted and soup is heated through, thick, and stirring occasionally. Pour into cups or bowls and serve with crusty bread and a big crisp salad. Delightful!


Source: “Taste of Home” for chicken stock

Till Next Time…………….

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