“Veteran's Day"..As My Grandfather Was Honored For His Service In WWI

“Our debt 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 

This Veterans Day we have to say a heartfelt “Thank you” to all service men and women that are with us, and those who have died for us protecting our country so we all can be free. This weekend was a special one for my family. My grandfather was honored for his service at our church on Saturday evening, with a special ceremony to commemorate his service history…….

Louis A. Fiore
He had just enlisted

My grandfather, Louis A. Fiore, died in 1962 from cancer. I was about 7 years old and only remember a little about him. He was a wonderful man, husband, father, and grandfather, but he was also in the Army, and one of the bravest men in WWI. My grandfather was a Corporal in the U.S. Army’s 9th Infantry Regiment of the 2nd Infantry Division, Company A. He was 17 when he enlisted. (he was under age) He did not tell his mother that he enlisted till after the fact. My great grandmother, Madeline, had 9 children. Five were boys, all of whom were in the Armed Services. One of my grandfather’s brothers was in the Coast Guard, and his other three brothers were in the Army. My grandfather was wounded, (shot in the leg) in the battle at Chateau-Thierry, in France. He was taken to a MASH unit and told the Dr’s to take care of the other soldiers first. He was very compassionate and thought that there were other men that were hurt more than he was. Finally, he had his surgery and was taken with an ambulance to another site. As they were leaving in the ambulance, they looked back and the MASH unit where he had his surgery had been blown up. He received a Purple Heart for his bravery and other medals as well. After his leg healed, he chose to go to Germany and joined the Army of Occupation with his old unit. He wanted to see if any of his Army buddies were still alive and made it out ok. (The Army of Occupation goes into a defeated country to enforce peace and keep order) When he died he was buried with honors in the Long Island National Cemetery, Farmingdale, N.Y. As you can see he was brave, compassionate, and fought for our freedom…………..

Louis A. Fiore (1916-1919)
During WWI

As my whole family entered the church, we were greeted by retired service men in full dress uniforms. Their medals and pins shone brightly displayed on their chests. They handed out some information about our Nation's Flag and how to fold one properly. We looked over to the right, and there was this beautiful small table decorated with a white lace tablecloth. On this table were 2 photos of the two men that were being honored for their service, from two forgotten wars. One of the photos was of my grandfather. My mother was later presented with this blown up photo of her father. 

As the special mass and ceremony at our church, St. Thomas More in Hauppauge, LI started, the honor guard brought up the flags, and placed them on the altar. The honor guard was on behalf of the William F. Taylor Post 9486, of the Veterans of Foreign War. (VFW)  They had their uniforms on, and they were very striking. This beautiful mass was to honor not only my grandfather, but also another man, William J. Finn, a Private in the US Army Battery B of the 5th Regiment Artillery 1898 to 1899 of the Spanish American War. His granddaughter, Maryann DeGaynor, was also present to honor his name as well as my mom, dad, and my whole family. After the mass was over, everyone went outside to the flag pole, and the flag ceremony took place. All the Veterans in uniform surrounded the pole as the bugler played "Taps". They then took the flag that was given to my mom at my grandfather’s funeral and hoisted it up on the flag pole. This will be flying on the church’s flag pole in honor of all Veterans. I am extremely proud to have a grandfather who loved his country and defended it for our freedom. Today I honor him on this Veteran's Day. I want to personally thank all of our service men and women, past and present, for their service today and everyday! I pray for their safety and their determination for our freedom. 

Cake my mom had for the
family celebration after the service

Post script: Last summer my mom found a shoe box of letters my grandfather wrote to his mother when he was in WWI. My mom read them to me, and it was like a good book you couldn’t put down. We stayed up most of the night and read through each one. Some of the letters were very sad, and we cried, but others were interesting on how things worked in the Army. They were very impressive as some of these letters were written in the trenches. One particular letter he wrote, told of him writing to his mother by candle light, and then he said he had to close the letter and put out the candle as the troops were moving in. Another one was when he wrote to his mother to tell her that he had enlisted in the army. There were also papers about his earnings, which he sent back home to his family. It must have been really cold at the time, because in numerous letters he asked for a sweater to be sent to him, and we still do not know if he ever received it. I have to say that that evening as we read the shoebox of letters it bonded my mom and I, plus now I also feel I know my grandfather a little better, a brave soul, for sure!  

I want to thank St. Thomas More, the VFW Post 9486, and Jerry Ferrara for making this a very proud and special day for my family. May God Bless America!!!   



Till Next Time……..

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

"Split Pea Soup" A Warm And Hearty Comfort Food

It’s the beginning of November, and the temperatures are getting colder. It’s that time of year again when the fall season is in full swing. The leaves are falling, and it is a time to be with family in a warm and 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, windy, 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 recently found a photo of my brother Chris and myself when we were very young. 

1964-My brother Chris and myself

These would be the days that comfort foods were definitely needed.  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 to eat and enjoy a healthy meal that was made with love. Speaking of soups, I just found out that 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. 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. 

“6 Reasons To Use Dry Peas, Lentils and Chickpeas.” 

 1. Peas, lentils, and chickpeas are excellent sources of fiber.
 2. Peas, lentils, and chickpeas are a good source of protein.
 3. Peas and lentils are fat-free, and chickpeas are low in fat.
 4. Peas and lentils are sodium free & chickpeas are low in sodium.
 5. Lentils and chickpeas are a good source of iron and potassium. 
 6. Peas, lentils, and chickpeas are all gluten-free ingredients.

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 and when you have enough, make this wonderful rich thick soup, that will leave you warm inside and asking for more.

“Split Pea Soup”

Serves 10 to 12 people

Ingredients:
1 pound of split peas, washed and sorted
3 quarts of water
1 large ham bone
4 large onions, finely chopped
1/2 teaspoon of fresh oregano or dried
2 teaspoons of instant chicken bouillon
1/2 teaspoon 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 © 2013 “Family Plus Food Equals Love” All Rights Reserved

Halloween “Horror” Night & “A Vampire Kiss” Adult Drink!

When I was a young teen I would tell my younger brother Chris, spooky stories! I took him to see his first scary movie called, “The Night Of The Living Dead”! I would thrive on watching horror movies, seeing blood, and terror on TV. Then I would run into the living room, or the kitchen where ever my parents were and be so glad that I was not home alone, as these shows really scared me to death! I bet you never knew that I really enjoyed these movies, but I scared myself at the same time! As I grew up these movies scared me so I never watch them again until …..I married my husband. Then things turned around totally! 

Top photo is Gas Station,
Middle photo, Cemetery,
Bottom photo, the original house.

My husband is a huge horror fan! I mean BIG! He enjoys many types of movies, and music, but his ultimate favorite is the “Horror Genre”. Before we married his apartment was filled with memorabilia of these movies. There were posters, photos, props, action figures, and oh I forgot, a replica of “Chucky”. The posters were in frames on the walls, some were from the USA and others were foreign from Germany, Italy, and I think even a Danish one. Many had authentic signatures of the cast on them. As I began to understand him more, he started showing me his horror DVD collection of movies. They were really scary! I still do not know how I watched these movies. After we got married there were many times that we went to horror conventions. We traveled to Ohio, New York City, and Pennsylvania for some of them. Then one day my husband received an email from a fellow horror fan and was told that his favorite movie of all time was having a reunion in Texas, and we had to go. His favorite of all times is “The Texas Chainsaw Massacre” (the original:1974)  Are you getting the picture now….yes, we went to Texas to see the cast reunion. Now we just didn’t go to the convention, and meet the cast, we had to follow the path of how they made the movie! We flew in to Austin, Texas, and rented a car. I was the navigator with a map, and we started to follow the path of this movie. The next part of this story was written by Rick, my husband as we got to meet most of the cast of “The Chainsaw Massacre.“ or as he calls it for short TCM. (Those of you that have seen this movie will know who we are talking about, sorry if you do not know the cast of the movie, now you have to watch it) This is how my nightmare begins!

Bottom photo is myself,
 Gunner Hansen, and Rick

September 22, 2000...Austin, Texas...Our first stop is the famous cemetery where the opening shots of TCM were filmed. It's pretty impressive to see in person. The huge column where the hitch-hiker poses the corpse in front of the tombstone is awesome! Dottie took all the photos and also a video of the whole time in Texas. She was a real trooper. Next we went to see Allen Danziger. (He played Jerry, the van driver) He seemed amazed that TCM has developed such a following over the years! He happily signed ALL of my TCM memorabilia (I have tons), even though he was extremely busy. All I can say is he's really a great guy! He also acquired some fantastic pieces from TCM that were framed and hanging in his office. Now it was time to head to Houston for the reunion. It's a good 3 hour drive, and we still had to find our hotel room before the show. On the way there we found the famous gas station-BBQ from the movie. Now that was really IMPRESSIVE!! It still looks like it did in TCM except a couple small sheds were added next to it. Dottie (my wife) got all nervous as we approached it! HA!! The people that owned it now were very nice and even took me to the back room where all the action took place between Sally and the Cook. Anyone who visits Texas must go see that place! Finally made it to Houston and arrived at the Fear Factory about 7:15 p.m. There were lots of people young and old, mingling around waiting for the cast to appear. There was a radio station set up outside on the street (which was blocked off), and they were announcing to come down and meet the cast! 

Bottom photo is the 4 cast
members with Rick on the left.

Finally, my excitement peaked as the four members of the greatest horror movie ever, arrived!! There was a tent set-up with tables, and they had many photos for sale. Everyone had to stand in line, and they'd let about 5 or 6 people at a time in to greet the cast. They are all such cool people! I'm proud to say Gunnar Hansen (Leatherface) remembered us from our meeting last year! And Marilyn Burns also knew who I was from corresponding with her! Jim Siedow (the Cook) was very friendly, and he was amazed at all the foreign posters I have that he's never seen. He told me to keep in touch with him and believe me, I will!! Ed Neal (the Hitch-hiker) was impressed that I had all ORIGINAL memorabilia and no reprints. We also discussed the possibity of purchasing some props from him from the TCM movie! He gave me his agent’s card to keep in touch. He's a real character, many times doing his best hitch-hiker impressions from the movie. Marilyn (the girl that was screaming in the movie) was a sweetheart, and she was also in awe of all the TCM things I had that she had never seen before. And of course Leatherface himself, Gunnar Hansen, was so nice, so friendly and witty! Before we left he GAVE me a sketch of himself signed by the artist. It was also a limited edition and inscribed it with, "To Rick Balin, one of the biggest Chainsaw fans in the world and one of the best!!.” I now have that framed and hanging on my wall! It was a memory I will never forget!

Thank you for stopping by on this spooky day! I hope you all have a fun, safe, and a Happy Halloween!! My recipe this week is an adult drink as you enjoy your spooky movie! 

"Vampire Kiss"
Serves: 1

2 parts passion fruit-flavored rum
1 part tonic water
Splash of cranberry juice
Black cherry, for garnish

Directions:
Shake all ingredients with ice. 
Strain into a cocktail glass and garnish with a black cherry

Please drink responsibly and be safe on this fun night!

Till Next Time…………..

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

"Zesty Shrimp Pasta" For "World Pasta Day" As We End The Month Of October

As October is coming to an end, for another year, I want to end the month with a pasta recipe. If you remember October is Pasta Month and today is “World Pasta Day.” One of my blogger friends Louise, from "Months of Edible Celebrations" is having a Pasta Party today! I am sure she won’t mind some extra guests coming to see the delicious dishes that she is presenting at her Pasta Party. Don’t get too stuffed, when you return to me, I also have that mouth watering pasta recipe I promised, called “Zesty Shrimp Pasta”. 

I have another blogger friend, Catherine, from "Living The Gourmet" that I need to say a big “Thank you”! She had a give away on one of her posts, and I won the give away! A beautiful book called, “Bless This Food”. Sharing food is the most universal cultural experience connecting people to one another. Expressing thanks for food was the world's first act of worship and is common to every known society. Saying grace before meals is a wonderful family tradition to observe as it acknowledges bounty and our daily food as gifts from the divine. Bless This Food gathers 160 timeless mealtime blessings. This book will come in handy for my family, as the holidays are approaching. 

I know you are waiting for that recipe I promised, but I just wanted to touch on a topic that I thought may be a very important part of your kitchen, and that would be your pantry or the Italian pantry! A well-stocked pantry makes whipping up a delicious well-balanced Italian meal a snap. Countless dishes can be made from ingredients on hand, the options are limitless. Most major grocery stores carry many items imported from Italy; other sources for those main ingredients would be Italian specialty stores in your area. If your grocery store does not carry your item, you can ask a manager if they might be able to order your ingredient for you. By stocking your kitchens with a few basic ingredients, you will be ready to prepare many Italian recipes. Premium ingredients are crucial to Italian cooking. The better your tomatoes, olive oils, and cheeses are the better your dishes will be. The Italian table is the heart of the family, a celebration that comes from making and eating a delicious meal. If you use the freshest ingredients and what is in season, you will find that you can create the most flavorful dishes. 

In my family as in most Italian kitchens, you will find a large amount if not all of the following items in the pantry. These ingredients are essential to creating a traditional Italian meal. Check, if your pantry is stocked with any of these items, if not it is time to go shopping….

Cans of tomatoes-whole & crushed, tomato paste, beans-dried or canned, olives, mushrooms, and anchovies. Flour, quick rise yeast, rice-Arborio, sea salt, Extra Virgin Olive Oil, Canola oil, cornmeal, breadcrumbs, broths/stocks, sun dried tomatoes, nuts, figs, granulated and confectioner’s sugar.

Jars of dried Italian spices, black pepper, red pepper, Vinegar-red, white and balsamic, red & white wine for cooking, (always buy a wine that you would drink) dried pastas, Capers, Espresso coffee, pure extract, raisins, and honey.

Refrigerator items would include; sausages & salamies, pepperoni, pancetta, Proscuitto, parmesan & mozzarella cheese, grated Pecorino Romano Cheese, eggplants, escarole, broccoli rabe, spinach, and Swiss chard.  

Fresh items should include; garlic, parsley, basil, mint leaves, onions, peppers,  Zucchini, tomatoes, lemons, breads, fruits of all kinds: pomegranates, oranges, etc. 

Remember there are so many additional pantry items that you can stock, the list is endless, but with this starter list you will be able to begin cooking the Italian way. All you have to do is add some of these ingredients, and you will be all set to prepare an authentic Italian meal that will impress your family. My recipe for this week is called “Zesty Shrimp Pasta” which is incredible. The combination of all of these Italian ingredients not only makes this dish very tasty, but the aromas fill your home with love. So try this delicious pasta recipe for your family, especially that your pantry is filled with these mouth watering ingredients. Happy Cooking! 

“Zesty Shrimp Pasta”

Ingredients:
1/2 lb. Linguine, uncooked 
3/4 cup prepared Good Seasons Zesty Italian Dressing Mix (divided) 
2 cups sliced fresh mushrooms 
1 large Onion, thinly sliced 
1 green pepper sliced
1 red pepper sliced
1 lb. uncooked cleaned large shrimp 
1 Tbsp. chopped fresh parsley 
1/4 cup Grated Pecorino Romano cheese

Directions:
Cook pasta as directed on the package meanwhile, heat 1/2 cup dressing in a large skillet on medium heat. Stir in mushrooms, onions, red and green pepper, and cook 3 min or until onions are crisp-tender, stirring occasionally. Add the shrimp, and parsley, then stir. Cook 2 min or until shrimp is pink, and vegetables are tender, stirring occasionally. Now drain the pasta; return to pot. Add shrimp mixture and remaining dressing; toss lightly. Sprinkle with cheese. Total time 25 min Prep 10 minutes. Servings is for 6. 

Till Next Time…………….

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

“Spice-Roasted Butternut Squash With Red Onions”--A Witches Garden--"Double, Double, Toil, And Trouble"

A dark Cave. In the middle, a Caldron boiling. Thunder! Enter Witches. 

Three witches speak: --------'tis time! 'tis time! Round about the caldron go; “Double, double toil and trouble; Fire burn, and caldron bubble.” 

If that sounds familiar to all of my readers, it’s because it is a sentence from “Macbeth” by William Shakespeare. As Halloween is right around the corner, I thought it would be fun to talk about what is called a “Witches Garden”. Right now you must be thinking that I am a little “witchy”, but everyone has used the items that are grown in a “Witches Garden” at one time or another. 

A Witches Garden is a herb garden specifically designed and used for the cultivation of medicinal herbs and herbs used in everyday cooking. For centuries the “Wise Women” and healers understood the “magic” that herbs did for healing. During the medieval period monks, and nuns acquired this medical knowledge, and grew the necessary herbs to heal people. In fear of losing their power the nobility called the Wise Women and healers, “Witches”. They were said to be evil for using these practices to help heal the common people. They were eventually burned.

In today’s world, a “Witches Garden” is the center of her creations. The medicinal qualities from many plants and flowers growing within her scared space are simple in design. They contain a wealth of magical materials that can be used for healing. They were essences, lotions, cures, and some were ground up or dried. Some typical plants and herbs that are found in a Witches Garden are Rosemary, Sage, Parsley, Mint, Catnip, Marjoram, Chives, Thyme, Angelica root. They also had Bay leaves, Oregano, Dill, Basil, Mugwort, and wildflowers of all sorts.

Then there is the “Kitchen Witch.” Her garden is also her home as well as her kitchen. She works with the cycles of the seasons and the moon as she nurtures her garden sanctuary and growing sacred trees, wildflowers, plus harvesting culinary organic fruits and vegetables. The Kitchen Witch will spend time in her garden connecting with Mother Earth, and enjoying nature’s beauty. She meditates in a quiet spot perhaps on a calming chamomile lawn or under a shady tree. The Kitchen Witch shares her harvest with birds and wildlife. She recycles, composts, and tends to her plants with tender loving care. The Kitchen Witch recognizes that food is sacred, life-giving, and is part of the balance of nature. She uses the freshest ingredients with intent and purpose. She adds a little “magic” as she puts together a nourishing healthy meal using her herbs with her expert cookery skills. Her kitchen usually contains a comfy chair, she has utensils that are blessed and carved with scared symbols or sprinkled with a little “magic oil”. Don’t forget to look in your kitchen, you may see a special witch’s apron hanging on a hook, if you look hard enough!   

Herbs are an important addition in Italian cooking and can be grown easily in pots or in the garden. They should be stored in the freezer or hung up to dry in a cool place away from the heat. Once dry, they should be placed in air tight containers. The list of spices and herbs that Italian’s mostly use with their recipes are too many to mention, so I am going to give you a few of the important ones that my family uses. Basil, Garlic, Oregano, Bay Leaves, Mint, Flat Leaf Parsley, Black Pepper, Red Pepper Flakes, and Fennel. 

My recipe this week is a delicious way to use your herbs and spices. This easy, savory, sweet, and scrumptious side dish is full of flavor. A perfect recipe for this time of year called “Spice-Roasted Butternut Squash With Red Onions.” Enjoy and remember if you pass a herb garden, know that a “Witch” is not far away…...

“Spice-Roasted Butternut Squash With Red Onions.” 

Ingredients:
1 Tbsp light brown sugar
1 Tbsp ground cumin
1/2 tsp ground coriander
1/4 tsp freshly grated or ground nutmeg
1/8 tsp cayenne pepper
Salt to taste
2 small butternut squash (about 2 lbs each)
Peeled, seeded, and cut into 1/2 inch chunks
2 small red onions cut into 1/2 inch thick wedges
10 sprigs fresh thyme
4 Tbsp Olive Oil

Directions:
Heat oven to 425° F. In a small bowl, combine the sugar, cumin, coriander, nutmeg, cayenne, and 1/2 teaspoon of salt. Divide the squash, onion, and thyme between 2 large rimmed baking sheets. Toss the vegetables on each sheet with 2 Tbsp Olive Oil, then half of the spice mixture. Arrange in a single layer and roast, turning once, until golden brown and tender, 25 to 30 minutes. Serves: 4    

Till Next Time………………

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

“Stuffed Artichokes” For “Columbus Day” & “Italian-American Heritage Month”

Every year the United States President signs an executive order declaring October as “Italian-American Heritage Month.” This is a perfect time to enjoy the festivities surrounding "Columbus Day", and to recognize the many achievements, contributions, culture, history, and food, of the Americans with Italian descent. There were over 5.4 million Italians that immigrated to the United States between 1820 and 1992. Today there are over 26 million Italian Americans living in the United States. This makes them the fifth largest ethnic group. The New World was named “America” for Amerigo Vespucci (1451-1512), the Florentine explorer and geographer who was a friend to Columbus. 

The first recorded celebration of Columbus Day in the United States took place in New York City on October 12, 1792 when a group known as the Columbian Order held a parade to celebrate the 300th anniversary of the landing of Columbus. In 1866, following the start of Italian immigration to the U.S., another parade was held in New York City, this time by the Italians celebrating their link with American history. In 1937 President Franklin Roosevelt proclaims October 12th as Columbus Day. Then in 1968 President Lyndon B. Johnson declares Columbus Day a federal public holiday, to be celebrated on the second Monday in October, rather than on October 12th. The new "Uniform Monday Holiday Act" goes into effect in 1971.

On August 3, 1492, Christopher Columbus, a sailor from Genoa, Italy and the 88 members of his crew, plus their families attended Mass in the Church of St. George the Martyr. They prayed for a safe voyage. Leaving the church they boarded their three ships the Nina, the Pinta, and the Santa Maria which was Columbus’ flagship and began their voyage to the East Indies. Columbus Day is also celebrated in Spain, the country which sent Columbus on his famous voyage and whose Queen, Isabella of Castile provided the financing (money came from the Queen’s personal funds not the national treasury) for his expedition. In Spain the holiday is known as Hispanic Day, and it is celebrated with a huge parade in Madrid. In New York City, they celebrate with an annual parade which is also broadcasted internationally to Italy. While it is a nationally recognized holiday, not everyone is quick to participate in the festivities. Many people are insisting that it is not fair to celebrate a “discovery” that already had inhabitants, the Native Americans and therefore some states celebrate the holiday by a different name.

The arrival of Europeans in the Americas was without a doubt one of the most important events in modern history, including food history. Many foods that were native to the Americas were brought to Europe and even more European products were brought back to America. Many Americans, especially Italian-Americans, celebrate Columbus Day with food. In honor of the meal that Christopher Columbus must have eaten on the sail to the Americas, people cook a typical seaman’s dinner. That meal consisted of fish, potatoes, beef, cheese, and a variety of other foods such as rice, dried fruits, and legumes. 

Even though it must have been a good meal for them on the sea, it just doesn’t sound Italian enough for me. Where was the lasagna, meatballs, pasta, and we can’t forget Italian cookies, and desserts? Well, I am not at sea, but I do have a wonderful recipe of the week for you and it is called “Stuffed Italian Artichokes.” I know, you must be saying, I don’t like them, you are wrong! Till you have tried my mom’s recipe made with spices, cheese, and bread crumbs all tucked together inside the leaves of this wonderful little green vegetable, and then baked with a crispy top, you really haven’t tasted anything like this before! Now, that’s Italian! So in honor of my Italian-American Heritage and Columbus Day, have fun, celebrate, and eat something Italian!  
“Buon Appetito!”  

"Stuffed Italian Artichokes"

Ingredients:
6 medium artichokes
1 1/4 cups of bread crumbs (plain)
1/2 cup of grated Pecorino-Romano cheese 
1/2 cup of fresh chopped parsley
2 teaspoons of minced garlic (fresh or jar)
3/4 Tsp of salt & freshly ground pepper to taste
1/3 cup of olive oil or vegetable oil

Directions:
Cut off the stem and 1/4 off the top of an artichoke. Then remove some of the outer leaves at the bottom. Use scissors to clip off top of side leaves. (That removes the sticky point on each leaf) Then wash in a deep bowl. Fill a large pot with water and boil. Place the artichokes in the pot carefully and lower heat to medium for about 7 minutes. Fork test bottom of an artichoke for tenderness. If a fork goes in and out easily, they are done. Next drain and run cold water on artichokes let them sit and cool off. While they are cooling down, mix the bread crumbs, parsley, minced garlic, grated cheese, and a sprinkle of salt with pepper. Mix in a little oil with hands. When it feels like a sandy consistency then you are ready to fill. Gently spread the leaves a little apart and sprinkle some of the bread crumb mixture between each of the leaves. Place the now stuffed artichokes in a glass Pyrex baking dish. (7x11x1.5) Drizzle a small amount of oil on top of each artichoke. Put a small amount of water in the bottom of a pan about 1/4 inch deep. Bake for about 25-30 minutes at 350° F. The top should be a little browned and crispy, when they are ready to eat.    

Till Next Time…….

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

Celebrate the Pasta-bilities, With “Mama’s Homemade Manicotti”

Beneventi! Welcome everyone, to my table, and let’s eat pasta, pasta, and more pasta! Did you know that October is “National Pasta Month?” Thirty-one days devoted to enjoying America's favorite food! It is estimated that pasta lovers eat their favorite food seven times a month - nearly twice a week! It shouldn't surprise anyone that when asked what food they could not live without 60% of those surveyed chose pasta, even instead of chocolate! Bringing American families exactly what they are looking for. Pasta is a versatile dish which can easily fit into a healthy lifestyle. It boosts energy, satisfies hunger, tastes great and can be prepared in a numerous ways. Pasta is a global food, which is consumed in all five continents. 

The first American pasta factory was opened in Brooklyn in 1848. I bet you thought it was an Italian that started the industry, you would be wrong! It was a Frenchman named Antoine Zerega. Pasta is enriched with vitamin-B which is necessary for cell formation, mental alertness, and energy conservation, plus it is very helpful in boosting the immune system. When the pasta is combined with vegetables, legumes, cheeses, olive oils, and fish, it is an added health advantage. To celebrate National Pasta Month, it is suggested that you try a new pasta. There are 600 shapes and flavors produced worldwide, including many whole grain options, as well as gluten free. But, watch your portions. Americans tend to overload their plates. A healthy portion of pasta is one to two cups cooked (1 cup of cooked pasta is about 200 calories). When eaten in the proper portions and in combination with healthy foods, pasta does not cause weight gain. Another way to enjoy pasta is to go meatless, try a hearty vegetable and bean soup or pasta with seasonal vegetables like cauliflower, or even pumpkin for a perfect fall meal. It's hard to pick a favorite. In 2011, Americans named spaghetti as their favorite shape. So, celebrate pasta and gather with family and friends to take advantage of a delicious meal. 

As you prepare pasta I would love to share a few tips with you: 
  
1. Use lots of water when cooking pasta. Do not add oil. Stir occasionally to keep the pasta from sticking together. 
2. Pasta is ready when it’s “al dente.” It should be cooked completely through, yet firm enough to offer some resistance to your bite. 
3. Many pasta shapes come in different sizes. The Italian suffix “ini” means smaller (Example: Spaghettini is a thin version of Spaghetti), while “oni” means larger.

Being an Italian-American, pasta is a big part of our family gatherings. I remember on Sundays my parents would invite the whole family over and “macaroni” as we called it, was on the menu for the day. The question everyone wanted to know was what type of pasta would my mom cook for our Sunday dinner? My personal favorites are Shells and Angel hair, or Capellini. The Shells always held the sauce in the little pockets and was fun to eat. The Angel hair, is much thinner than Spaghetti, it also cooks very fast. My recipe this week is one that my mother taught me how to make, which are like pillows of soft cheese in your mouth. “Mama’s Homemade Manicotti” is so delectable that you won’t mind some extra time in the kitchen creating these scrumptious crepes. Buon Gusto!! (Enjoy)

Mama’s Homemade Manicotti 


To make the shells (crepes):

Ingredients:   Makes about 24
8 eggs
2 cups all purpose flour
1 teaspoon of salt
1 cup of water
Small amount of butter for pan                                   

Directions: 
Put eggs in a blender, and then add water and salt. Then add flour a little at a time as you are blending together. Brush melted butter or a bit of oil in your sauté pan and pour batter into the pan, (I use a shot glass to measure out the amount of batter) tilting to coat the bottom of the pan (you want a very thin crepe). Cook only until the underside is lightly browned and is just set, then turn and cook the other side. Invert onto plate; continue until you have about 24 depending on the size of the crepe. *** You can freeze these crepes till you are ready to use. Make sure you use a piece of wax paper in between them before you freeze, so it is easier to take apart without breaking the crepes.

The Filling for the crepes:

3 lb container of part skim or whole milk Ricotta 
1 lb part skim or whole milk Mozzarella cheese
3/4 cup Pecorino Romano cheese  
Fresh Parsley flakes chopped
1 large egg
Salt and pepper to taste
Marinara or Meat Sauce 

Directions for filling: 
1. Mix ricotta, cheese, parsley, and salt. Taste. Adjust seasoning according to taste and then stir in one egg. 
2. Slice mozzarella into small bite size pieces. Then add to the mixture of ricotta etc. Mix all together. 
3. Lay crepe on a flat surface or in your hand. Place about 1 tablespoonful of ricotta (more if the crepe is larger) into the center of the crepe and spread out to edges. Fold one edge halfway over and then fold the other side to form a packet. They should be sort of flat.
4. Spread a layer of sauce onto a baking pan. Lay manicotti side by side and arrange them until the pan is filled. Add another layer of sauce on top and sprinkle with grated cheese. 
5. Bake at 350° for 25-30 minutes and the sauce is bubbling and cheese is melted.

Till Next Time…….

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

“Dottie’s Apple Pie” Recipe As Fall Begins….

Can it be….I feel a chill in the air! The leaves are starting to fall, and the kiddies are back in school. This means only one thing, that Fall has turned the corner. The first day of autumn was last Sunday, the Autumnal Equinox. It is so hard to believe that the summer went by so fast and here we are in the fall season. I think as the years go by, time gets shorter, especially when we are getting older.

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. To me this is a magical season. Pumpkins, Apples, Indian corn, and Gourds are all around us. The colors of the leaves, with its gold, red, and green hues that are so brilliant it is like a kaleidoscope of colors. The hustle and bustle of the approaching holidays, Halloween, Thanksgiving, and my favorite of all, Christmas. The chill in the air means sweaters, jackets, and rosy cheeks on children’s faces from playing outside in the leaves. 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.”

Apples are one of the few fruits you can find fresh any time of the year, especially September through November. 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, when he was young
at Maskers Orchard

I remember when I was about 11 or so, my parents would take the family and drive 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 like a bit of heaven. The shelves held home made jams, jellies, honey, and candy apples. They also sold baked goods, like home made breads, cakes, and pies. Driving back home with the car filled with apples and goodies, I always thought that this was one of my favorite memories 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.  

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

"Dottie’s Apple Pie"

Ingredients:
8-10 apples (Macintosh and 2 Granny Smith)
1 cup of granulated sugar
1/4 teaspoon of salt
2 1/2 tablespoons of flour
1 teaspoon of cinnamon
1 tablespoons of unsalted butter
1 recipe of Pillsbury™ Pie Crust (just unroll)
(You can make your own crust, but this is a time saver) 
Secret ingredient is a dash of fresh Nutmeg 

"Dottie's Apple Pie"

Directions:
Pare and slice apples very, very thin. Sift dry ingredients together and mix with apples. Line pie pan (9 inch glass or aluminum pie tin) with the pastry crust. Fill with apple mixture, dot with butter before putting on top crust. Then put top crust on the pie. Crimp edges, cut three slits in top of pie or use a pie stencil. Brush pie with milk, cream, or egg wash. Then sprinkle the pie top with some granulated sugar before baking. Bake in a very HOT oven 450 ° for the first 15 minutes. Then reduce the temperature to 350 ° for the next 45 minutes or longer till golden brown. Put pie on lined cookie pan, (foil or parchment paper) so if any drippings come out from the pie, it will be easier for clean up.      

Till Next Time………..


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

“Gatto di Patate” or “Neapolitan Potato Pie” Recipe For "National Potato Month"

“You like potato, and I like potahto - You like tomato and I like tomato-Potato, potahto, tomato, tomahto. Let's call the whole thing off” This fun song “Let’s Call The Whole Thing Off” was written by Ira and George Gershwin, and sang by many different artists. No matter how you say it, the “Potato” is a very important root vegetable. It contains, vitamins, minerals, and fiber that is vital for your daily nutritional requirements. This little tuber is rich in Vitamin C and potassium.  Potatoes are one of the vegetables in the nightshade family, which includes eggplant, tomatoes, and bell peppers. 

The potato is the world’s most widely grown, and the fourth largest food crop of fresh produce, after rice, wheat, and corn. The month of September is scheduled as “National Potato Month.” It is thought that the potato was first brought to the United States in the early 18th century by the Irish immigrants who settled in New England. In Europe, the Carmelite Sisters, introduced the potato in Genoa, Italy in the year 1584. They were also known as the “Bread of the Poor.” 

The potatoes appearance is small, lumpy, and clumsy. Its color can be yellowish, purple, red, orange, or white. They are easy to cultivate, maintain, and are highly prized in kitchens around the world. The ways to prepare this valuable tuber are almost unlimited. Potatoes can be served hot or cold, with or without the peel, whole or in pieces, mashed, fried, seasoned or plain. They can be eaten alone, or with other ingredients, they are an empty canvas for your own masterpieces. The potatoes are a favorite food for many people across the world and consider them a comfort food. 

The potato is most accommodating, but did you know that it can be used to brew alcoholic beverages such as Vodka? Potatoes are used as well to feed domestic animals. The starch of the potato is used in the food industry for thickeners and binders of soups and sauces. In India, potato skins along with honey are a folk remedy for burns. Mainly Russet potatoes are commonly used in plant research. I bet you didn’t know that in the textile industry they use the potatoes as adhesives for manufacturing of papers and boards? 

The potato is so versatile that it can be eaten many different ways. Potato gnocchi is particularly popular in Italy. These little pillows of pasta are made with potatoes, and tomato sauce is added on top with grated cheese. Another popular dish is a gratin which is made with mashed potatoes, cheese, and baked so all the cheese is gooey. An Italian version of a gratin is what we call a “Gatto” or a Potato Pie. My recipe this week is my updated version of Mary Ann/Ciao Italia’s “Gatto di Patate” or a Neapolitan Potato Pie. This savory potato pie can be used as a side dish, but also can be eaten as a main dish, due to all the ingredients that are added. It can be made with fresh or leftover mashed potatoes. Bits of cheese and cured meats that you may have on hand can be a delicious addition. There is no right or wrong to this recipe, whatever you like can be an extra treat to your recipe. Hope that you try this recipe and enjoy! Delizioso!!

“Gatto di Patate” or “Neapolitan Potato Pie”

Serves: 6-8 people

Ingredients: 
4 large baking potatoes, baked. peeled, and mashed
1 stick unsalted butter, softened
2 eggs, slightly beaten
1/2 cup of milk
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Pecorino Romano cheese
1/4 pound of diced ham
1/4 pound of Italian salami, diced
3 tablespoons fresh minced parsley
1/2 pound of mozzarella cheese, cubed
Some breadcrumbs for top of Gatto 

Directions:
Butter a 4.8 quart or a 15 x 10 x 2 inch baking dish and set aside. Preheat the oven to 350 ° F. Mash your potatoes in a large bowl until smooth. Stir in 1/2 stick of butter, 2 eggs, milk, and both grated cheeses. Now stir in the ham, salami, mozzarella, and fresh parsley. Spread the mixture in the buttered baking pan. Sprinkle the breadcrumbs over the potato mixture. Heat the rest of the butter and drizzle over the breadcrumbs. This will make the top crispy. Bake the Gatto for about 20-30 minutes or until the top is nicely browned. Serve hot so the cheese is gooey, and all the ingredients are blended beautifully. Enjoy!

Till Next Time……………………………

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

A Story From The Past...Plus A "Baked Chicken with Onions and Potatoes" Recipe

Before chickens came packaged in plastic wrap and became available in our chain grocery stores, there were live poultry markets in many cities. I remember a story that my mother told me about this very subject. 

Picture it, about the middle 1930’s my mom would go with her mother……They lived in Bensonhurst, Brooklyn and would go to a live poultry market to pick a chicken for dinner. As my mom walked to the market with her mother, she would see many pushcarts and vendors of street food. When she finally got to the poultry market she would see the two windows on each side of the door. In those windows were live ducks and live rabbits. As she entered the front door to the market there were many size crates with live chickens lined up on shelves. They had about 15 chickens in each crate. My grandmother would then go to the crates and feel a chicken’s breast for fullness. She would then call the owner of the market who wore a white lab type coat. He took the chicken my grandmother had chosen and went to the back of the store. My mother being very young and curious peeked in the back door and watched what happened next. I am not going to get as graphic as my mom did when she told me this story, but let us just say that the chicken was killed, cleaned, and the feathers were taken off.  The man would then place the chicken in a paper bag, and now it was ready to be prepared for dinner that night. There were no freezers at that time, so all the food had to be bought daily. There are still today some cities that have live poultry markets, but I still prefer to go to my local Stop and Shop and get my chicken there. As they say, “we have come a long way baby,” since the 1930’s. 

1943 grandma Julia, my mom,
and grandpa Louis

September is “National Chicken Month,” so come with me and let’s see what all this cackling is about! The domesticated chicken has a genealogy that is very complicated. It stretches back 7,000 to 10,000 years. Europeans arriving in North America found a continent filled with turkeys, and ducks for eating. Some archaeologists believe that chickens were first introduced to the New World by Polynesians who reached the Pacific coast of South America a century or so before the voyages of Columbus. Well into the 20th century, chickens are valued, and they produce eggs, which plays a role in the American diet and economy. 

By the way, has anybody figured out if it is the chicken or the egg, what came first?

Poultry is the term for domesticated birds that are meaty enough to eat. Poultry tends to be lower in saturated fat than other meats, so it's a good choice if you're worried about your health or weight. You can lower the fat still more by removing the skin and by using light meat from the breast. Younger birds are more tender than older ones, so they're best for grilling, roasting, and frying. Older, tougher birds do better if they're cooked in stews or soups. Because of its relatively low cost, chicken is one of the most used meats in the world. Nearly all parts of the bird can be used for food, and the meat can be cooked in many different ways. Popular chicken dishes include roasted chicken, fried chicken, chicken soup, and Buffalo wings just to name a few. 

Chicken cut up: legs, thighs, breasts, & wings

Chicken Equivalents: One pound boneless chicken = 3 cups cubed meat. Chicken is a relatively lean and inexpensive meat, so it's a culinary workhorse. Broiler-fryers = fryers = broilers are between 2 1/2 and 5 pounds, and can be broiled, roasted, or fried. Capons-are castrated male chickens that are large (between 5 and 10 pounds) and tender, and have relatively more white meat. They're great for roasting. Free-range chickens are tastier and more humanely raised, but tougher and more expensive. Cut-up chickens are broiler-fryers that are cut up and packaged with two breast halves, two thighs, two drumsticks, and two wings. 

My recipe this week is called “Baked Chicken With Onions and Potatoes”. This dish is one that my mom taught me, and it is very scrumptious. The flavors of all the ingredients melt in your mouth as you take that first bite. The aromas fill the kitchen with a feeling of contentment and love. Delizioso! 

"Baked Chicken with Onions and Potatoes"

Ingredients:
3 1/2 to 4 pounds whole chicken or cut up pieces
2-3 yellow onion, chopped into 1 inch wedges
4-6 potatoes, peeled and cut into 1 inch chunks (white or sweet)
1/4 cup vegetable oil (enough to just coat the chicken)
Salt and pepper to taste
2 tablespoons of oregano

Directions:
Preheat oven to 350° F. Rinse chicken and pat dry. Arrange chicken, onion and potatoes in a baking dish and drizzle with oil. Season with salt, pepper, and oregano. Add a small amount of water to the bottom of the pan so the chicken doesn’t stick. Bake, stirring the vegetables once, until chicken is cooked through, about 1 1/2 hours. Let rest 10 minutes before serving. Serves 4-5 

Till Next Time…………………………….

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