“Rainbow Fruit Kabobs" As May Is "Lupus Awareness Month"

Welcome! This week I am going a little off track and sharing something with my readers. I have a chronic illness called, Lupus (SLE). Some of you know this already. I was diagnosed in 1998 and have been living with its wrath for 17 years plus. Yes, it has been really hard dealing with this chronic illness, like a roller coaster ride, pain, lots of pills, doctors, side effects, other medical issues that add to my Lupus, fatigue, tears, and too many more issues to mention . But even with those issues I look at it as a blessing in some sort of a crazy way. The blessing is that I have learned so much from having this illness such as, life lessons about having patience, being a strong person mentally, have discovered the importance of being optimistic, understanding how people feel with disabilities, knowing and appreciate how important it is to have faith, family, and friends, plus being proud of the woman I am despite having Lupus. It isn’t that I didn’t know all this before, but it just seemed different to me now, as I am a person fighting everyday with this illness. 

There are two reasons why I am sharing this information and the first is that May is “Lupus Awareness Month.” The other is that I hope sharing my experiences will help others who have Lupus know that they are not alone. May 10th was "World Lupus Day," and May 15th is POP day, which stands for “Put On Purple.” The colors of Lupus are Orange and Purple. So, please show solidarity and support by wearing purple or orange in the month of May and Purple on May 15th..

“Lupus Awareness Month,” is observed to increase public understanding of the unpredictable and potentially life-threatening disease that affects an estimated 1.5 million Americans and at least five million people worldwide. Someone in the US is being diagnosed with Lupus every 30 minutes. Lupus is a complex autoimmune disease that causes inflammation and can damage any organ in the body. Many symptoms of Lupus mimic those of other illnesses, which makes it very difficult to diagnose. Everyone who has Lupus can have different symptoms and different problems. No Lupus patient is the same. Researchers do not know the exact cause of Lupus, but it is NOT infectious, NOT cancerous and you CANNOT catch Lupus by coming in contact with someone who has the disease. It is important to emphasize that a complete medical evaluation by your doctor is essential to ensure a proper diagnosis and treatment. I hope that this gives you, my readers some understanding of the illness. We all have illnesses in our families, and try to give to so many different charities, I indeed understand. After 56 years a new drug that will help Lupus patients became available a few years ago. So we need more funding and support for awareness. Please, Band Together, so we all can Change Lives and join or give generously to the "Lupus Foundation of America." Thank you. 

I remember when I was living in upstate New York, (which is where I was diagnosed), my parents came up to visit me in the summer. My dad had found an article on a website that he thought I may want to check out. The article was about the founder of this new web site called "But You Don't Look Sick." Christine Miserandino has Lupus and is an advocate for people with all kinds of invisible illness. I could not believe it when I visited her site. There were others who had Lupus plus other invisible illness and everyone was finding out information, expressing their feelings, and supporting each other. What a great title to call this website, as that is what everyone was always telling me, “but you don’t look sick” to have Lupus. Christine has hit it on the head, with this web site, where others can find a collection of stories, articles, book information, health resources and it is a very positive place for those who are living with chronic pain. So, needless to say I found a goldmine, I have to say a BIG thank you to my dad who found this article. 

Christine Miserandino you are my hero! Thank you for all you do. She gives inspiration to everyone that comes in contact with her. But when it comes to her “Spoonies” she is like a mother hen.  Yes, I did say “spoonie”.  I am a “spoonie” and so are over 11,000 other people that have joined Christine and the "But You Don't Look Sick" family. Christine is the author of “The Spoon Theory”which is a story to explain what life was like living with Lupus, a chronic illness to her friend. She used a “spoon” a normal every day item, so people would understand and be reminded of the small struggles and choices “we” make every day. When you are healthy you do not have to think about every thing you do within a day, such as working, cooking, the walk from your car to the store, or cleaning your house. It is a story about using your energy, choices, and consequences, of every- day life. The Spoon Theory is like our mantra or the secret society of the invisible illnesses. I can identify and support “The Spoon Theory.” Christine and the "But You Don't Look Sick" website has been my go to place where I can network with friends, have a positive attitude, and accomplish my goals.

Thank you for reading my story and I hope this has given you a better understanding of what it is like to have Lupus. “Spoonies” unite and please support our cause.

My recipe this week is a simple and easy dish called “Rainbow Fruit Kabobs.” With Lupus as many other diseases it is important to eat many fruits and veggies. Now as the weather is getting warmer, this will be a sweet and delicious dish to serve your guests, or treat yourself.

“Rainbow Fruit Kabobs”

Ingredients: (You can use any fresh fruit, Organic if you prefer)
Grapes
Blueberries
Kiwi
Pineapple
Oranges
Strawberries

Directions:
Wash and clean all fresh fruit. Cut Kiwi, Pineapple, and Oranges to bite size pieces. Any juice save for later. Clean strawberries, cut tops off. Now just thread the fruit on skewers. You can place them like the photo or you can put them in anyway you prefer. Pour over the fruit skewers reserved juice. Serve on a platter so the rainbow colors all match up…nice and refreshing…Enjoy!

Till next Time……..

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

“Rigatoni with Prosciutto & Peas In Vodka Sauce” To Celebrate Mother's Day

Ciao, it is Mother’s Day on Sunday.. I just want to wish all of my readers and followers who are mother’s, a beautiful, relaxing, and enjoyable day with your families. 
 

(L-R) Grandma Julia, Great-Grandma Sofia, & my mom, Madeline

As both a daughter and a mom, Mother’s Day gives me the opportunity to tell my mom how much I appreciate, respect, and admire her. It also reminds me of what my mom really means to me. As the oldest sibling in my family, I had the privilege of watching my mom raise my two younger brothers, work full-time as a teacher, and take care of our entire family, which included my dad, and my grandmother that lived with us. Her tireless example taught me the value of hard work and her encouragement of my creativity. Her ideas gave me the confidence to pursue my own dreams. She helped me to believe I could do anything that I set my mind to. My mother taught me the importance of education, work ethic, faith, and of course family. My mom taught me to be generous, grateful, and how to keep strong. Her attitude is always positive and is always trying to make everyone comfortable. Even if she is tired and exhausted, she pushes to make everyone happy. To her, my Dad and the family are so important. Her children and grandchildren are extra special in her life as well. 

Mother’s Day is an annual holiday that recognizes mother’s and motherhood. In the United States we celebrate Mother’s Day on the second Sunday in May. The holiday was created by Anna Jarvis who lived in West Virginia. The year was 1908 and she wanted to accomplish a dream her mother had, which was to have a celebration for all mothers. She kept promoting the idea and even enlisted John Wanamaker, a wealthy business man from Philadelphia. Her persistent promoting finally paid off, President Woodrow Wilson finally make it an official holiday in 1914. Eventually the holiday became so commercially publicized that Anna Jarvis ended up opposing the holiday she helped to create. When she died in 1948 she regretted that it had become a holiday in the United States. Today, Mother’s Day still remains one of the biggest days for selling flowers, greeting cards, and other gifts to celebrate mothers. It is also the biggest holiday for long -distance telephone calls. Carnations, became the traditional flower to represent the celebration of Mother’s Day. Anna Jarvis, chose the carnation because it was her mothers’ favorite flower. As florists sales expanded the more types of flowers were sold. Florists promoted wearing a red carnation if your mother was living, or a white one if she had passed on.

In Italy, Mother’s Day was celebrated for the first time on May 12, 1957, in the city of Assisi. Throughout  Italy, it is usually celebrated on the second Sunday in May just like the United States. Italian Mother’s Day is not as commercialized like the United States. It is a day for families and for very personal expressions of love. Italian mothers, traditionally celebrate Mother’s Day by bringing the whole family together. La Mamma is not allowed to do any housework on that special day. She will have breakfast made for her, (fresh pastries and coffee/tea.) Cards are not as popular either. It is far more common for children to write their own poems or thanks for Mother’s Day than buy a store bought card. As for Italian mothers, attending church on Mother’s Day morning is still an important part of their tradition. In Christianity, the word “mother” is referred to the mother church, the giver of spiritual life. 

Well, Mom here’s to you! “Auguri per la Festa della, Mamma” (Happy Mother’s Day) I just want you to know that you are very special to me. You’re my mother, and a friend also. Just want you to know how lucky I am to have you in my life. Thanks for always being there for me and  I love you very much. So “Ti Viglio Bene Mamma” (I Love You, Mother) to you, enjoy and relax. It is your day to celebrate!

One of my Mom’s favorite foods is pasta. This recipe I am sharing is a delicious and simple Italian pasta recipe called, “Rigatoni with Prosciutto & Peas In Vodka Sauce”

“Rigatoni with Prosciutto & Peas In Vodka Sauce”

Ingredients:
1 pound Rigatoni
2 tablespoons olive oil
1 tablespoon of unsalted butter
1/4 cup shallots (finely chopped)
4 cloves minced garlic
1/4 tsp red pepper flakes (optional)
1/2 cup good Vodka
1 1/2 cups heavy cream
1 1/2 cup tomato sauce
3 ounces Prosciutto, chopped bite sized pieces
1 1/2 cups frozen sweet peas, brought to room temperature
Salt & fresh ground pepper to taste
3/4 cup grated Pecorino Romano
1/4 cup chopped parsley flakes 

Directions:
Start by cooking rigatoni according to package directions. Reserve about 1/2 cup pasta water. Heat extra virgin olive oil over medium heat. Add the chopped Prosciutto. Cook until crispy, about 3 minutes. Remove Prosciutto from skillet and place on paper towel to drain. With remaining olive oil in the skillet, add about 1 tablespoon butter to skillet. Add shallot and cook for about 2 minutes. Add garlic and red pepper flakes (optional) and cook for another minute. Remove skillet from heat and add tomato sauce, vodka and salt to taste. Stir to combine and place back on heat. Cook for about 8-9 minutes to allow the vodka to burn off. Add the heavy cream and stir to combine. Cook for another 3-4 minutes until the sauce becomes thick. Turn the heat down to low and add the peas. Cook for about 1-2 minutes and remove from the heat. Add crispy Prosciutto. Stir in pasta. If the sauce is too thick, you can add some of the reserve pasta water. Place parsley on top of pasta then serve with freshly grated Pecorino Romano cheese, a crisp salad, and your favorite crusty bread.  Serves: 4-6

As I close this post for now, have a wonderful and relaxing day. Everyday should be Mother’s Day. Enjoy the day and make many memories with your family and friends. Buon Appetito !!

Till Next Time…………………….

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

“Garbanzo, Tomato, & Cilantro Salad with Lime & Chile Dressing” To Celebrate "Cinco de Mayo"

Welcome to “Wordless Tuesday!” Where I have a fabulous and delicious recipe or two waiting for you to try ….. 

Happy Cinco de Mayo or the fifth of May. This day commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances, street festivals, and traditional foods such as tacos and mole poblano. Some of the largest festivals are held in Los Angeles, Chicago, Houston, and New York.

One of my recipes today is a wonderful and nutritious dish that is perfect for a celebration. The flavors are just the right amount of spiciness to let your taste buds know that Cinco de Mayo is a time for a Fiesta! So try my recipe and under this recipe is a “Margarita” drink that you will love to go with your salad.…Olé!!



 “Garbanzo, Tomato and Cilantro Salad with Lime and Chile Dressing”

Ingredients:
1 can garbanzo beans (chickpeas), rinsed well
4-5 tomatoes, diced in 1/2" pieces
1/2 cup green onion, sliced
1 cup (1 large bunch) cilantro, washed, dried and chopped coarsely with chef's knife or food processor

Dressing:
2 Tbsp fresh lime juice
2 Tbsp extra-virgin olive oil
1/4 tsp ground chipotle chili powder (You could substitute hot sauce if you don't have ground chipotle)
1/2 tsp mild chili powder
1/2 tsp ground cumin
1/2 tsp onion powder
Zest from one lime
Salt & fresh ground pepper to taste

Directions:
Drain beans into colander and rinse until no foaming remains. Let drain well. Mix dressing ingredients, then put beans and dressing into a container with a snap-on lid and shake a few times. Let beans marinate in dressing one hour or longer. Dice tomatoes, place in colander with a small amount of salt and let tomatoes drain 10 minutes while you dice onions and chop cilantro. Combine marinated beans with dressing, tomatoes, green onion, cilantro, and then stir gently until well combined. Season with salt and pepper to taste and serve immediately. Serves: 4 

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Olé!! Time for “Margaritas:”

 

(Please Drink Responsibly)


Till Next Time……………………………

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

“Blueberry-Lemon Muffins” To Celebrate "May Day"

 Every May 1st historians generally agree that May Day celebrations probably originated in ancient Rome. The May Queen would oversee crops and rule the day. Some places also selected May Kings. The crowns were typical made of twigs, leaves, and flowers. The Maypole was typically fabricated the night before. 

The men would strip down a birch tree and plant it in the ground; this ceremony was symbolic of fertility rites. The next day, both men and women danced about the Maypole. Several longs ribbons hung from the top of the Maypole holding up a crown of colorful flowers. Each dancer held an end of one of the ribbons. The dancers alternated man and women. All the women would dance in one direction and the men danced in the other direction. The dancers would go under the first person and over the next person, weaving the ribbons about the tree and lowering the ring to the ground. Today, this tradition is still practiced but danced mostly young boys and girls.

The Celts had a similar celebration known as Beltain, Beltane, or Bealtaine which in Gaelic means “Fires of Bel” or “Bright Fires”. The ceremony honored the god of the Sun and the rebirth of the earth. Feasting, games, and bonfires began on the eve of May Day and continued through the next day with a day of bonfires and merrymaking. It was customary for couples to walk through the fires smoke or leap over the flames to insure a successful relationship. Faeries were (and are) abundant on the first day of May. Windows were decorated with flowers and food was left on the doorstep to keep the mischievous faeries out. During this time women would wash their faces with the May Day’s morning dew believing it would bring a good complexion and everlasting beauty.

Remember the childhood rhyme April showers bring May flowers? Flowers are a big part of May Day celebrations. May Day brings the image of maypoles, collecting flowers, and the delight in finding a surprise basket of flowers on your doorstep. Throughout its history, May Day has traditionally been a joyous celebration of spring, femininity, fertility, and the coming summer. The first day of May is celebrated in many parts of the world. It is believed it evolved from ancient agricultural and fertility rites of spring. There are signs of the first celebrations in Egypt. However, the majority of the current traditions stem from the Roman Festival, Floralia. This was a five day festival to honor the Goddess Flora with offerings of flowers, dancing, ringing bells, May Queens and erecting a Maypole.

The Maypole is to celebrate May Day or Midsummer. It is most popular in Germany, Spain, France, Sweden, Austria, England, USA, and many other countries. In Italy, May Day is called “Albro della cuccagna“ which translates in English as “trees from the land of milk and honey.” May Day, is a public holiday all over Italy as the day of the worker. Many services will be closed but you may find interesting parades and festivals to celebrate the day. Maypole Dancing is now regarded as the most 'traditional' of May Day's characteristics.

Maypole

In the United States today, a Maypole Dance is an important part of many Elementary, Secondary or High School celebrations. Often the Maypole dance will be accompanied by other dances as part of a presentation to the public. When I was in elementary school, our class had many “May Day” celebrations. It took place in the school yard and all the grades participated. Many of my readers will remember my grandmother “Nanni” who I have written about in past posts on my blog. For those who do not know her story, I will tell you a little about her. Nanni’s profession was a milliner and an interior decorator. She made hats for those of you who do not know what a milliner does. She was very creative and had finesse for making beautiful things. She had her own business which was called “Roberta Originals.” Well, one year she had heard that my school wanting to have a May Day celebration. She thought that it would be a wonderful idea if she made and donated the Maypole for the children to use for the celebration.

"Nanni"

She spoke to the school and they agreed. So she made this huge very colorful Maypole. She attached streamers of colorful ribbons on the top and added decorations to the pole which gave it just the right touch. I was so proud that my grandmother (Nanni) made this for my school. After it was made, and the school had possession of it, we learned how to dance around it to create the braided ribbons. My family came to see the classes perform with the Maypole in the school yard that spring. If I remember correctly it was in the 1960’s. My parents took movies and photos of the Maypole celebration, but to no avail I have not found any photos yet. I have been searching for photos in my parent’s albums and boxes. If I find them I will post them on this blog.

Now, I have a very unforgettable recipe to share with you. It is a Blueberry Lemon Muffin. It is very good especially with a cup of coffee or tea. The blueberries are so sweet and the lemon gives this muffin a fresh flavor. As you enjoy these luscious muffins you can think about the flowers blooming and the sun shining. Plus the aroma of the muffins baking in the oven brings back memories of home, family, and fun mainly May Pole Dancing. 

“Blueberry-Lemon Muffins”

Yield: 12 muffins

Ingredients:
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
Zest of one lemon
1 egg
1 cup milk
1/2 cup softened unsalted butter
1 cup frozen blueberries

Topping:
1/4 cup butter, melted
1/2 Tablespoon real fresh lemon juice
1/2 cup sugar

Instructions:
Preheat oven to 375°F degrees and spray muffin tins with cooking spray or use paper cups. Mix dry ingredients and set aside. With a mixer beat eggs, milk and butter. Add dry ingredients and mix until just combined. Stir in blueberries gently. Bake for 20-25 minutes.

For the Topping:
Combine butter and lemon juice for the topping. While the muffins are still warm, dip the tops in the butter and lemon juice, and then dip in sugar. Enjoy!

Till Next Time………………………………...

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

“Shrimp Scampi Florentine” For National Shrimp Scampi Day..Enjoy!

“National Shrimp Scampi Day” is celebrated tomorrow, on April 29th every year. The word Scampi suggests the cooking style of the shrimp in the United States. This Italian -American shrimp dish is prepared by sautéing the shrimp in butter or olive oil, with garlic, lemon juice, fresh parsley, and your favorite white wine, which is then placed over Linguine pasta. National Shrimp Scampi Day is an unofficial holiday of unknown origin. The Italian people have been cooking shrimp this way for many years from the 1920‘s.

Shrimp is America’s favorite seafood and tastes succulent and sweet. Shrimp is available, fresh all year-round and is an excellent source of protein. Naturally low in fat, carbohydrates, and calories which are an ideal choice for a low-carbohydrate diet. They are also a source of omega-3 fatty acid, which medical research shows may reduce the risk of heart disease. The average life cycle of a shrimp in is only 13 months or less. They reproduce rapidly, which is a good thing since so many people like to eat them. Female shrimp lay over a thousand eggs, which are attached to her swimming legs. Most shrimp release eggs offshore in deep water from early spring through early fall.

Here are some tips to help you purchase, safe handling, preparation, and cooking of shrimp:

• Raw, headless and unpeeled shrimp: 1/3 pound per serving

• Peeled and de-veined shrimp: 1/3 pound per serving

• Two pounds of raw headless, unpeeled shrimp will yield 1 pound of cooked, peeled and de-veined shrimp

• Remember to purchase seafood last and keep it cold during the trip home

• Shrimp are available in a variety of fresh or fresh or frozen and can be sold by peeled, de-veined, or with the tail on.

• Shrimp should have a mild aroma (similar to the ocean), tightly adhering shells and firm fresh

• Store shrimp in the coldest part of your refrigerator at 32 degrees F. and use within two days, or freeze at 0 degrees F for up to six months

• Keep raw and cooked seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water

• Always marinade seafood in the refrigerator

• Discard marinade; it contains raw juices which may harbor bacteria

• When marinade is needed for basting reserve a portion before adding raw seafood

• Shrimp are easily prepared by the following methods: boiled, broiled, baked, grilled, or fried.

 My recipe this week is my take on Scampi called: “Shrimp Scampi Florentine.” This delicious dish is made with fresh flavors of spinach, tomatoes, mushrooms, spices, and sweet shrimp. I would also recommend a very aromatic bottle of "Vintner's Cuvée Sauvignon Blanc, 2008" from "Rosenblum Cellars" in California. This Sauvignon Blanc is crisp and has aromas of citrus, melon, and figs. Chill a bottle to share with friends over good conversation. This versatile wine makes the perfect complement for fresh green salads, especially topped with crab or shrimp. 

 "Please drink responsibly" 
 
“Shrimp Scampi Florentine”

Prep time: 15 minutes
Cook time: 15-20 minutes
Serves: about 4 people 

Ingredients:
2 1/2 lbs of fresh spinach
2 oz. of unsalted butter
1 shallot
8 oz of button mushrooms
2 tomatoes, seeded, sliced thinly
Salt and fresh ground pepper
A pinch of Nutmeg
1/2 ounce of flour
1/2 pint of whole milk
1 ounce of grated Fontina cheese: (Mild provolone, Gruyere, or Gouda cheeses may all be substituted for Fontina, depending on your personal preference)
1 lb of cooked, de-veined, and shelled shrimp
Cooked Pasta of your choice  

Directions:
Rinse the spinach well, removing any thick stalks, and put into sauce pan with a good pinch of salt. Cover and cook for about 3-5 minutes. In a small saucepan, heat half the butter. Chop the shallot finely and cook it in the butter until soft. Next, wipe and slice the mushrooms. Place in pan and cook with the shallots. Drain the spinach well and chop finely. Mix the shallots, mushrooms, and tomatoes with the spinach. Then add seasonings and a pinch of nutmeg. Place mixed ingredients into oven proof dish. Melt half the remaining butter in a saucepan and add the flour. Gradually stir in the milk, return the sauce to the heat and bring to a boil. Season with salt and pepper. Grate the cheese and add half to the sauce. Heat the remaining butter and quickly toss the shrimp over heat. Put the shrimp on top of the spinach mixture and cover with sauce. Sprinkle the remaining cheese over and brown quickly under a hot broiler. Serve immediately over pasta with a big tossed green salad, and a piece of crunchy Italian bread.  

Till Next Time……………………………

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

“Tuscan Salmon Pasta” A Recipe From "The Old Farmer's Almanac"

Welcome; All of my followers and readers know that one of my passions is reading, which includes books, magazines, short stories, and of course I wait every year to read the “Old Farmer’s Almanac.” I love this magazine/book. The Almanac is full of interesting stories, has so much information as to gardening, the weather facts, and of course how to grow foods and flowers. Each page has so much information, it is like an encyclopedia. If you have not tried a copy of the Old Farmer’s almanac you need to get a copy, you will not want to put it down. Do you know who’s Birthday is today? Robert B. Thomas’s Birthday is today…You may be saying to yourself who is Robert B. Thomas? Read more and you will find out….

Today, Robert Bailey Thomas was born in 1766. He was the founder and long time editor of the “Farmer's Almanac,” now known as the “Old Farmer's Almanac.” There were many competing almanacs in the 18th century, but Thomas's upstart was a success. In it’s second year, distribution tripled to 9,000. The initial cost of the book was six pence (about four cents). The words of the Almanac's founder, Robert B. Thomas, guides us still: "Our main endeavor is to be useful, but with a pleasant degree of humor." To calculate the Almanac's weather predictions, Thomas studied solar activity, astronomy cycles, and weather patterns. He also used his research to develop a secret forecasting formula, which is still in use today. Other than the Almanac's prognosticators, few people have seen the formula. It is kept in a black tin box at the Almanac offices in Dublin, New Hampshire.

Robert Bailey Thomas

Thomas also started drilling a hole through the Almanac so that subscribers could hang it from a nail or a string. Thomas served as editor until his death on May 19, 1846. As its editor for more than 50 years, Thomas established The Old Farmer's Almanac as America's "most enduring" almanac by outlasting the competition. In 1832, with his almanac having survived longer than similarly named competitors, Thomas inserted the word "Old" in the title, later dropping it in the title of the 1836 edition. After Thomas's death, John Henry Jenks was appointed editor and in 1848, the book's name was permanently and officially revised to “The Old Farmer's Almanac.”
 
The Old Farmer's Almanac, North America's oldest continuously published periodical, since 1792, features the best in home, garden, history, food, and fun. All this and the famous weather forecasts: as always, traditionally 80% accurate. The Old Farmer's Almanac is a reference book that contains weather forecasts, tide tables, planting charts, astronomical data, recipes, and articles on a number of topics, including gardening, sports, astronomy, and farming. The book also features anecdotes and a section that predicts trends in fashion, food, home décor, technology, and living for the coming year. 

The Old Farmer's Almanac has spoken to all walks of life: tide tables for those who live near the ocean; sunrise and planting charts for those who live on the farm; recipes for those who live in the kitchen; and forecasts for those who don't like the question of weather left up in the air. Released the second Tuesday in the September that precedes the year printed on its cover. In recent years, The Old Farmer's Almanac line of products has expanded, always with an eye on Mr. Thomas's wise words about keeping things fun and practical. So now they produce many calendars, cookbooks, journals, the All-Season Garden Guide, music CDs, and many handy reference charts. In its bicentennial edition, the Almanac stated, "neither we nor anyone else has as yet gained sufficient insight into the mysteries of the universe to predict weather with anything resembling total accuracy."

 

Today’s recipe is one that I am sharing from the “Old Farmer’s Almanac.” This dish is not only easy but a great way to incorporate Smoked Salmon and veggies together for a scrumptious pasta dish.

“Tuscan Salmon Pasta”

Ingredients:
8 oz. bow tie pasta
1 cup broccoli florets, chopped into bite-sized pieces
2 oz. (3 to 4 tbsp) low fat cream cheese, roughly cubed
3 oz. smoked salmon, roughly chopped
4 artichoke hearts, chopped into bite-sized pieces
1 tbsp lemon juice
Salt and pepper to taste

Directions:
Cook pasta as directed until al dente. While the pasta is cooking, steam broccoli. Drain pasta and add cream cheese to the pasta. Toss a bit to melt the cheese, then add smoked salmon, artichoke hearts, broccoli, and lemon juice. Salt and pepper to taste. Enjoy!



Till Next Time………

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

“Ravioli with Snap Peas & Mushrooms” & “Blue Sea Martini” For Earth Day!

Yes, I am back and ready to post fabulous stories and the most yummy and delicious recipes, that I know you will love and enjoy! So welcome back to “Family Plus Food Equals Love.”
  
It is “Earth Day’s” 45th Anniversary (tomorrow) April 22. In 1970 the first Earth Day was celebrated by 20 million people across the United States with Senator Gaylord Nelson as its founder. Senator Nelson realized that the US cities were being choked by smog and the rivers were getting polluted which meant that our environmental landscape in the USA was gloomy. This US Senator from Wisconsin succeeded in passing a Congressional resolution declaring April 22 a National Celebration of the Earth. This ground breaking effort earned Senator Nelson the Presidential Medal of Freedom award. More than 5,000 groups from 184 countries celebrate Earth Day. National events are held across the globe from Africa to Washington D.C. Today, Earth Day is an event to celebrate the environmental victories of the past four decades and consider the many opportunities for improvement in the future of our Mother Earth. Earth Day is a catalyst for ongoing education, action, and change. It simultaneously broadens the base of support and rekindles old commitments through highly participatory strategies.

Pledge to plant and speak for the trees, for April 22, 2015 - Be a part of the biggest grassroots effort in history by planting a seed/tree as a “give back” to Earth. It's a Native American tradition that when you take something from the Earth, you must give something back. Earth Day 2015 will be a global "give back to Earth" event, for all the planet gives humans. Their goal is to plant one billion seeds or trees! Please plant something that is organic, perennial, and suitable to the growing conditions in your area. Please nurture your plantings, like children, until they can sustain themselves on their own!

A great way to celebrate Earth Day is to prepare your food in a way that is easy on the environment. Earth day recipes should include local produce of fruits and vegetables which would contain less harmful pesticides as well as support your local farmers. If you use organic it could cut your families pesticide exposure by almost 90%. Purchase foods with less packaging so you do not crate more waste. Use your own reusable containers for your grab and go foods. Start to rethink the most energy efficient cooking methods for your foods. Avoid using your oven, and go for using your stove top, crock pots or even a toaster oven. When cooking, prepare enough to save or freeze to eat later. You will use fewer resources. Eat more raw foods, less to cook and better for your health. Run only full loads of dishes or clothes with Energy Star appliances. Wait till after 8 PM, as it saves energy by avoiding the power “rush hour,” when more resources are strained by higher emissions. These are just some ways to help out planet earth and our environment. So next time you purchase a bottle of water, remember to please recycle!

One of my two recipes this week is a very environmentally friendly dish. You can use organic vegetables from your local farm growers and only use your stove top to prepare this recipe. Don’t forget to celebrate Earth Day and be environmentally friendly! Enjoy!!

“Ravioli with Snap Peas & Mushrooms”

Serves: 8
Ingredients:
1 package (20 ounces) refrigerated cheese ravioli
1 pound fresh sugar snap peas, trimmed
1 tablespoon butter
1/2 pound sliced fresh mushrooms
3 shallots, finely chopped
2 garlic cloves, minced
2 cups fat-free evaporated milk
8 fresh sage leaves, thinly sliced or 2 teaspoons rubbed sage
1 teaspoon grated lemon peel
1 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
1/4 cup shredded Parmesan cheese
1/4 cup hazelnuts, (or whatever nuts your family likes) coarsely chopped & toasted

Directions:
In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain. Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon peel, lemon-pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened. Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.

Yield: 8 servings

Wine Pairings: Full-Bodied White Wine---Enjoy this recipe with a full-bodied white wine such as Chardonnay.

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

My second recipe is a cocktail called “Blue Sea Martini.” This delicious concoction gets its beautiful blue color from the addition of blue Curacao. Although this may look like the beautiful ocean, it certainly doesn't taste like it (thankfully) and instead tastes like a tropical island vacation.

“Blue Sea Martini”

Serves: 1
Ingredients:
1-1/2 ounces lemon vodka
1 once blue Curacao
1 tablespoon fresh lime juice
1/4 cup light white cranberry juice
Lime and lemon for garnish

Directions:
Mix all of the ingredients in a chilled drink mixer filled halfway with ice. Shake vigorously. Strain drink into two chilled martini glasses and garnish with your favorite fruit!



Please Drink Responsibly…….

Till Next Time…….

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

"Easter Greetings" & An Important Message

        
           To All My Family, Friends, Followers, & Readers : 
 

                     Wishing you all the Blessings of Easter
                               and all the Joys of Spring…

                                           *   Dottie  *                                         







*****IMPORTANT: Thank you for all of your comments and reading my posts every week. I will be taking a hiatus for some R & R for 2 weeks. I will be back stronger, with more fabulous recipes, and an updated blog on April 21 for “Wordless Tuesday.” Feel free to go through my blog at anytime and see other posts with delicious recipes from other years...... Enjoy! Ciao****










 


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

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

“Baked Fresh Ham with Port Wine” & “Bunny Buns” To Celebrate Easter Sunday

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

Here on Long Island and many other places the weather is not cooperating with the time of the year. It is taking Mother Nature much longer to see the flowers starting to bloom. The sun should be getting warmer, and the air should have that hint of freshness that only spring can bring. Easter falls in the spring, which is when the earth renews itself after winter. Easter is a day to dress in your Sunday best, go to church, celebrate life, enjoy traditional foods with your family, and of course eat way too much chocolate. Sometimes we forget that Christians all over the world celebrate Easter as a religious holiday, commemorating the resurrection of Jesus Christ, the son of God.

In Italy, the church bells stop ringing on Holy Thursday and Good Friday to remember the death of Jesus on the cross. Then on Easter Sunday morning, the church bells ring out once again, telling people that Jesus has risen. Italian children wake up on Easter morning and find eggs scattered in their rooms. Eggs, rabbits, and young animals are thought to represent re-birth and fertility in the spring. Easter is considered the most important religious event of the year in Italy, even shadowing over Christmas in its religious and cultural importance.

Lauren (my niece) at Egg Hunt

In my family we always had an Easter egg hunt for the small children. I recall back, taking those plastic colored eggs and filling them with some change plus candy or chocolate eggs. Then we would go outside in my parent’s yard and hide them. My nieces, nephews, and my son would all go out and see who could find the most. It was so funny to watch the really small children find the eggs; they would get so excited when they found one.

Throughout the world the most popular Easter symbol is the lamb. The reference to the lamb in Christianity goes back to the book of Genesis, from the Bible. In past centuries it was considered a lucky omen to meet a lamb, especially at Easter time. 

Butter in shape of lamb

In the 7th century the Benedictine monks wrote a prayer for the blessing of lambs.  Little figures of the lamb are made of butter, pastry, cakes, or chocolate have been substituted for the meat, forming Easter table centerpieces. Many Easter Sundays, I can remember my mom cooking lamb for dinner along with our Italian traditional dishes.

Easter celebrations have many customs and legends that have nothing to do with the religious Christian celebration of Christ’s rising. Did you ever think of where and how these traditional celebrations of colored eggs, cute little bunnies, and Easter Lilies come from? Let’s start with the Easter Bunny, which was a symbol of spring and fertility, due to the rapid reproduction habits of the rabbit. This custom originated in Germany and brought to America particularly to Pennsylvania. The German children would eagerly await the arrival of the Oschter Haws, a rabbit who delighted children on Easter morning by laying colored eggs in nests. The German’s baked cakes for Easter in the shape of bunnies they spread the tradition of chocolate bunnies and eggs across the country. The practice of making nests for the rabbits to lay its eggs in became decorated baskets and colorful eggs which were swapped for candy, treats and small other gifts. The white Easter Lily has come to symbolize the spiritual values of Easter; purity, life, and renewal. The flower’s trumpet shape is a reminder of the heralding of Jesus, returning to Jerusalem.

Christians consider eggs to be “the seed of life” and so they are symbolic of the resurrection of Jesus Christ. Easter eggs are colored and decorated to represent the sunlight of spring. Different cultures have developed their own ways of decorating Easter eggs. The most celebrated workshops are Faberge. They created exquisite jeweled Easter eggs for the Russian Imperial Court, and they are still the most sought after eggs in the world.

My recipe this week is called “Baked Fresh Ham with Port Wine.” My brother found this recipe in the New York Times, many years ago and thought my mother would like to prepare this as our Easter Sunday Dinner one year. And I must say it was delicious. Between the ham, wine, rosemary, and sage, the aromas were incredible as well as the taste. This dish can be prepared for any day or any occasion.
 

“Baked Fresh Ham with Port Wine”

Ingredients:
1  12-to-14-pound fresh ham, unsmoked 
3 large garlic cloves cut into 12 slices
1 tablespoon crumbled leaf of rosemary
1 tablespoon crumbled sage
Salt and freshly ground pepper to taste
2 medium-size onions, peeled
1/2 cup port wine
2 cups chicken stock
1 tablespoon tomato paste
2 cups water, if necessary.

Directions:
Preheat the oven to 375°F  Place the ham, skin side up, on a flat surface and, using the tip of a very sharp knife, make 1/4-inch-deep gashes, from the butt end to the shank end, cutting through the skin at 1-inch intervals. Insert a sliver of garlic into each gash. In a small mixing bowl, blend well the rosemary, sage, salt and pepper and rub the mixture on the ham. Place the ham, flat side up, in a large baking dish or roasting pan and place in oven. Bake, basting occasionally, for 2 1/2 hours. Remove all the fat from the roasting pan and add the onions. Reduce the oven temperature to 350°F and cover with aluminum foil. Continue baking and basting for an additional 30 minutes.  Remove the fat from the pan. In a small mixing bowl, blend the wine, chicken stock and tomato paste. Add to the ham in the roasting pan. Re-cover ham with foil and continue baking for 1 1/2 hours or until the ham is thoroughly cooked to an internal temperature of 165°F degrees. If the liquid is reduced too much, add 1 or 2 cups of water. Remove the ham from the roasting pan. Tilt the pan and using the spoon, skim off the fat and return the ham to the pan.  Cover with foil and let the ham rest for at least 20 minutes before carving.  Serve the ham sliced with the pan gravy spooned over. Yield:  12-20 people
                                 

My other recipe this week is called “Bunny Buns” by Rhodes Bake and Serve Rolls. This is an easy recipe and the children can help make these little delicious warm rolls for your Easter table.

“Bunny Buns”

Ingredients:
12 Rhodes Dinner Rolls, thawed but still cold

Directions:
Cut a small piece off of one roll for a tail. Roll remaining piece into a 12-inch rope with pointed ends. Twist top of rope together. Place on a large sprayed baking sheet and pull pointed ends apart for ears. Roll small cut off piece into a ball for the tail. Make an indentation with your finger at the spot for the tail. Moisten the tail with water and place in the indentation. Repeat the above steps with remaining rolls. Cover with sprayed plastic wrap and allow to rise 30-45 minutes. Remove wrap and bake at 350° F 15-20 minutes or until golden brown. Enjoy with butter for your Easter Dinner. Serves: 6

Till Next Time…………………..

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