tag:blogger.com,1999:blog-11560252154741298222024-02-19T01:17:34.811-08:00Becoming Italianxhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-1156025215474129822.post-3906721753070412732012-06-28T17:02:00.000-07:002012-06-28T17:03:13.338-07:00Bruschetta Chicken BakeLooking for a fresh, healthy, and easy chicken dish with the taste of summertime? So was I. I scoured the internet for a chicken bruschetta recipe and all of them contained Stove Top Stuffing mix. Um, bruschetta does not taste like Thanksgiving dinner. I quickly discarded my search and created my own recipe.<br />
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<h3 style="text-align: center;">
Bruschetta Chicken Bake</h3>
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3 chicken breasts, cut in half lengthwise</div>
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5 tablespoons EVOO</div>
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1/2 cup Fresh chopped Basil</div>
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1 tablespoon Fresh chopped Oregano</div>
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Dash of salt<br />
2 Cloves Crushed Garlic</div>
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3 Roma Tomatoes, chopped</div>
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3/4 cup Grape tomatoes, halved</div>
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1 onion, chopped</div>
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1/2 cup Shredded Mozzarella Cheese (optional)</div>
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1/4 loaf of French Bread (stale is ideal)</div>
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In a 2.5 quart baking dish, place the chicken breast strips. Cover with 4 tbsp of the EVOO. In a separate bowl combine the tomatoes, onions, basil, oregano, salt, garlic, 1 tbsp EVOO, and 1/2 of the mozzarella. Pour mixture over the chicken breasts, cover with remainder of cheese. Cut french bread to cover entire dish. Cover dish with foil and bake for 40 minutes or until the chicken is completely cooked. Serve either warm or cold with extra pieces of bread. Perfect summertime dish.<br />
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<br />xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com1tag:blogger.com,1999:blog-1156025215474129822.post-62870142749568147882012-06-26T13:01:00.000-07:002012-06-26T13:01:10.821-07:00Eggplant, Capicola, Mozzarella BakeA few weeks ago my FIL did some experimenting in the kitchen and came up with this delicious Eggplant, Capicola, Mozzarella dish! <br />
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<h3 style="text-align: center;">
E. C. M. Bake</h3>
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1 large eggplant</div>
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flour for dusting</div>
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Olive Oil for frying</div>
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Capicola</div>
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Mozzarella cheese</div>
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Marinara sauce</div>
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Heat about 1/2 cup oil in frying pan. Thinly slice peeled eggplant. Dredge in flour for a light coating. Fry eggplant slices. Let cool on paper towel to soak excess oil. Once cool, line a 13x9 baking dish with a layer of the eggplant. Next the capicola, marinara, and sliced cheese. Repeat until the top layer is the last of the eggplant slices. Spoon more marinara on the top and add some extra cheese. Bake for about 20 minutes or until the cheese is completely melted. Serve with a fresh garden salad. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2pSuMhYOrk5lrTmbRx9wBSfrEj12pkKmXYg_jcmUNco9OePAhnl3vbwaAZDFbjDwgZAR8poKKLk5qr6VvxCUAzvwZFF0DUzEFIk8heDzv2IyFt9h-TJx0V6Y1RR_-drJdRQIWq05ad-3/s640/blogger-image--1158094284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2pSuMhYOrk5lrTmbRx9wBSfrEj12pkKmXYg_jcmUNco9OePAhnl3vbwaAZDFbjDwgZAR8poKKLk5qr6VvxCUAzvwZFF0DUzEFIk8heDzv2IyFt9h-TJx0V6Y1RR_-drJdRQIWq05ad-3/s640/blogger-image--1158094284.jpg" /></a></div>xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-22151147198097372042012-05-30T12:47:00.002-07:002012-05-30T12:47:58.604-07:00Recipe: Tzatziki (Yogurt & Cucumber Sauce)<h2 style="text-align: center;">
<b>Tzatziki (Yogurt & Cucumber Sauce)</b></h2>
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Tzatziki is definitely not an Italian dish; it's 100% Mediterranean and delicious! I suggest to make this a few hours to a day before you plan on using it just so the flavors set in and get stronger. If you can't wait that long, it's still good immediately after making. I use this on falafel, as a side salad, and thin it with a bit of water to use as a dressing for a baby spinach salad. It's of course great on gyro meat and any lamb dish.<br />
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<b>1 large, long cucumber</b></div>
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<b>Salt</b></div>
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<b>2 Garlic Cloves</b></div>
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<b>1 tbsp White Wine Vinegar</b></div>
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<b>2 tbsp Olive Oil</b></div>
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<b>1 1/2 cups Plain Greek Yogurt, non fat can be used</b></div>
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<b>1 tbsp Dried Mint or 2 tbsp fresh mint (I use fresh wild mint from my garden)</b></div>
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<b>2 tbsp Fresh Mint for garnish</b></div>
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Peel the cucumber. Thinly slice and quarter it. Put in a bowl, sprinkled with salt. Let sit for about 15 minutes to draw out some of the water.<br />
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In the main bowl, crush the garlic with 1 tsp salt until it is almost a paste consistency. Add the vinegar and olive oil, mix thoroughly. Stir in the yogurt and dried mint.<br />
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Place sliced cucumber in colander and rinse for 5 minutes under cold water to remove all the salt. Stir it into the yogurt mixture. Garnish with fresh mint.<br />
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Best served chilled.<br />
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Does the idea of Home Canning intimidate you? Some fond memories from my childhood are of canning. As an adult I now realize why my parents had me start canning so young...to help break up the time. It does take a good time commitment. To this day string beans make me take cover like a tornado is heading my way! With Spring in the air I had a nostalgic desire to do some sort of canning, quick & easy canning of course.<br />
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Tuesday B &I went <a href="http://en.wikipedia.org/wiki/Foraging" target="_blank">foraging</a> for dandelions by the canal to make some Dandelion Jelly. "<i>WHAT? You are going to consume dandelions?</i>" Yep, and here's how:<br />
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<b><span style="font-size: large;">Dandelion Jelly</span></b></div>
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(Yield: 4 cups)</div>
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4 cups dandelion petals</div>
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4.5 cups sugar</div>
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2 tbsp lemon juice</div>
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1 box powdered pectin</div>
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Cut the green part off the dandelions and collect 4 cups of just the pretty yellow petals. Its easiest if you do this when they are open. Put the petals in a pan and pour about 3 cups boiling water over them. Cover and let sit overnight. The next day, strain the "tea" into a measuring bowl with a coffee filter to remove all the petals. Add more water to the tea so it equals 3 cups (after the petals are removed...just a reminder).<br />
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Put your jelly jars in a hot bath until time to fill them. Add the tea, sugar, lemon juice, and pectin to a large saucepan and boil for 2 minutes. Pour the hot "jelly" into your jars, leaving about 1/4-1/2 inch room from the top. Put your canning lids on then seal them in a hot water bath for about 10 minutes. The jelly should set once the jars cool down, so wait until the next day to eat!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuBs3XfTNrTH9kDk6eqa3Al6B396HjfnJvX1YTxLlTT_oMYoz0fJlQM3bbBZkej4cP90Ps_jjTyl28cF0DqzVpcyMXJc1M5mne5sY3oh0erXzfJVAzhPNLZxANiMgfr1ACGzf-jx14ulA/s640/blogger-image--780841538.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuBs3XfTNrTH9kDk6eqa3Al6B396HjfnJvX1YTxLlTT_oMYoz0fJlQM3bbBZkej4cP90Ps_jjTyl28cF0DqzVpcyMXJc1M5mne5sY3oh0erXzfJVAzhPNLZxANiMgfr1ACGzf-jx14ulA/s320/blogger-image--780841538.jpg" width="239" /></a><i>WAIT, you don't have a canning pot with a jar rack? Well, neither do I and until I score one from the thrift store I won't have one. Use a LARGE stock pot, fill with enough water to cover the jars by about 2 inches. Here's where you can get creative and daring: fold up a towel and put on the bottom of the pot to keep your jars from rattling around or falling to their sides OR if you have round cooling rack that will fit, put that baby in there. Bring the water to a boil then add your jars, very carefully. Since you have already cooked the jelly the sealing stage will go quick...about 10 minutes. When you take the jars out, a few minutes later you'll hear a ping...that's a good sound! It's telling you that your jars are sealed and can be stored up to a year!</i><br />
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I paired the jelly with Feta Cheese and Wheat Bread: D-Lish! The jelly has a lemon & honey taste to it. If I were to try to sound like a foodie, I'd call the taste Regal. It is sweet yet tart and pairs well with other strong tastes...like cheeses. Of course you can put it on crackers or bread and gobble it up like that too!<br />
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Let me know if you try it and what you think!<br />
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<br />xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com2tag:blogger.com,1999:blog-1156025215474129822.post-58482734740083351182012-04-07T20:43:00.001-07:002012-04-07T20:43:28.998-07:00Taralli Dolci Di Pasqua - Italian Easter Ring Cookies Recipe<div style="text-align: center;">
<b><span style="font-size: large;">Taralli Dolci Di Pasqua - Italian Easter Ring Cookies Recipe</span></b></div>
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<div style="text-align: center;">
2.75 cups flour</div>
<div style="text-align: center;">
3/4 tbsp baking powder</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
3 eggs</div>
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1/2 cup sugar</div>
<div style="text-align: center;">
6 tbsp butter, melted</div>
<div style="text-align: center;">
1 tbsp vanilla extract</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<u>Icing</u></div>
<div style="text-align: center;">
3 cups powdered sugar</div>
<div style="text-align: center;">
1/4-1/2 cup water</div>
<div style="text-align: center;">
1 tsp vanilla extract</div>
<div style="text-align: center;">
1 tsp lemon extract</div>
<div style="text-align: center;">
Sprinkles</div>
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<div style="text-align: center;">
Preheat oven to 350</div>
<div style="text-align: center;">
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<div style="text-align: center;">
In a large bowl soft the flour and baking powder.</div>
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<br /></div>
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In a medium bowl whisk the eggs then slowly add the sugar then add the melted butter and vanilla slowly.</div>
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<br /></div>
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Fold the egg mixture into the flour mixture. Knead the dough in the bowl until it is a good cookie dough consistency.</div>
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<br /></div>
<div style="text-align: center;">
Pull 1" size balls of dough, roll between hand to form a 3-4" rope. Loop and pinch ends together. Place on lightly greased cookie sheet 1" apart.</div>
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<br /></div>
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Bake for 22 minutes until brown. Let cool.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Combine icing ingredients. When cookies are cool dip tops in icing, place on cooling rack, add sprinkles.</div>
<br />xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-71061773814425746902012-04-07T13:15:00.002-07:002012-04-07T13:53:03.201-07:00Pupa con l'uova - Italian Easter Bread Recipe<div style="text-align: center;">
<b><span style="font-size: large;"> Italian Easter Bread</span></b></div>
<div style="text-align: center;">
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2.25 tsp instant yeast</div>
<div style="text-align: center;">
pinch of salt</div>
<div style="text-align: center;">
2 eggs, beaten</div>
<div style="text-align: center;">
1.25 cups milk</div>
<div style="text-align: center;">
1/3 cup butter, melted</div>
<div style="text-align: center;">
1/2 cup sugar</div>
<div style="text-align: center;">
4 cups flour</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 egg, beaten with 1 tsp water</div>
<div style="text-align: center;">
6 Easter Eggs</div>
<div style="text-align: center;">
Decorative edible sprinkles</div>
<br />
Combine melted butter with milk and heat til just warm. In your mixer bowl combine the yeast, salt, sugar, 2 eggs. Using your dough hook mix these until well incorporated then add warm milk/butter and combine. Once all is combined add the flour until the dough is not too sticky. Knead the dough until smooth and place in greased bowl. Cover and place in warm area to rise until double in size.<br />
<br />
Punch down the dough, divide it into 12 pieces. Roll each piece into long strands about 12-14 inches long. Take two strands and twist. Pinch both ends then form a loop and pinch ends together. Place on a cookie sheet lined with parchment paper. Let rise til double in size, about another hour.<br />
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Once loaves are risen, paint with egg wash, add the sprinkles and place an easter egg in the center, making sure to push it down for an indention. You do not need to hard boil the eggs before, they will cook in the oven with the bread. Just be careful when coloring and placing them.<br />
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Bake at 350 degrees for about 20 minutes until the tops are a golden brown.<br />
<br />
These make great gifts too! Put in a cello bag, tie a pretty bow around it and give to your Easter guests as a take home treat. I'd advise you to replace the real egg with a plastic egg for this, real eggs, though cooked will go bad after a bit.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqU0QT_x03ZbYzWarthqqWjugcFb6wDFqsQyDmLJsUzeWX4tmPSAbaSZvmE26ZwqgKkiLkFcxtPDzJOiyn5tBqd4ceV0om6e35elZP8YrG_j1pPcyQu9QToa8JUL_yR02KDOd1w_p5rhmC/s1600/thumbsup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqU0QT_x03ZbYzWarthqqWjugcFb6wDFqsQyDmLJsUzeWX4tmPSAbaSZvmE26ZwqgKkiLkFcxtPDzJOiyn5tBqd4ceV0om6e35elZP8YrG_j1pPcyQu9QToa8JUL_yR02KDOd1w_p5rhmC/s400/thumbsup.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thumbs up by my official taste tester!</td></tr>
</tbody></table>
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<br /></div>xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-684312364033807312012-03-08T13:35:00.001-08:002012-03-08T13:35:59.092-08:00Festa della Donna 2012<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8j5mqrjn4AlxGOOgvB89yAuW-9JIMrG0mW7oJAaEe54KJI8__fNDERhD88Bt5iRswDtAXEqnrQe8asDNxnhhcZKJYCGoTrHYwr_4GIYAQ5soV8828PqScWK0FmtXf18yMRRoGk-tgyjsf/s640/blogger-image-962944528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8j5mqrjn4AlxGOOgvB89yAuW-9JIMrG0mW7oJAaEe54KJI8__fNDERhD88Bt5iRswDtAXEqnrQe8asDNxnhhcZKJYCGoTrHYwr_4GIYAQ5soV8828PqScWK0FmtXf18yMRRoGk-tgyjsf/s640/blogger-image-962944528.jpg" /></a></div>xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-25890193285119346022012-03-07T04:32:00.003-08:002012-03-07T04:32:52.573-08:00Anisette Cookies<div style="text-align: center;">
A delicious cookie that is easy to make. It is a staple on Italian cookie trays!</div>
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<div style="text-align: center;">
<span style="font-size: large;"><a href="http://www.italian-dessert-recipes.com/anisette_cookies.html">Anisette Cookies</a></span></div>
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<span style="font-family: Verdana, Arial, sans-serif;"><span style="font-size: 14px;"><b><br /></b></span></span></div>
<span style="background-color: #ffffe1; font-family: Verdana, Arial, sans-serif; font-size: 14px;"><div style="text-align: center;">
<b>Ingredients </b><br />
1cup butter, softened<br />
3/4 cups sugar</div>
</span><span style="background-color: #ffffe1; font-family: Verdana, Arial, sans-serif; font-size: 14px;"><div style="text-align: center;">
1 teaspoon anise extract</div>
</span><span style="background-color: #ffffe1; font-family: Verdana, Arial, sans-serif; font-size: 14px;"><div style="text-align: center;">
1 teaspoon lemon extract</div>
</span><span style="background-color: #ffffe1; font-family: Verdana, Arial, sans-serif; font-size: 14px;"><div style="text-align: center;">
3 cups flour</div>
</span><span style="background-color: #ffffe1; font-family: Verdana, Arial, sans-serif; font-size: 14px;"><div style="text-align: center;">
3 teaspoons baking powder</div>
</span><span style="background-color: #ffffe1; font-family: Verdana, Arial, sans-serif; font-size: 14px;"><div style="text-align: center;">
1/4 teaspoon salt</div>
</span><span style="background-color: #ffffe1; font-family: Verdana, Arial, sans-serif; font-size: 14px;"><div style="text-align: center;">
1 egg</div>
</span><div style="text-align: center;">
<span style="font-family: Verdana, Arial, sans-serif;"><span style="font-size: 14px;"><br /></span></span></div>
<span style="background-color: #ffffe1; font-family: Verdana, Arial, sans-serif; font-size: 14px;"><div style="text-align: center;">
<b>Glaze Ingredients</b><br />
1 cup powdered sugar milk</div>
<div style="text-align: center;">
colored sprinkles<br />
<b><br /></b><br />
<b>Directions</b><br />
Pre-heat oven to 350F. Beat together butter and sugar until creamy. Add anise & lemon extracts, beat some more until fully incorporated. Add the flour, baking powder, and salt. Mix until almost powdery. add the egg and mix on low until a nice dough forms on the paddle. Form into 1" balls and place on un-greased cookie sheet about 1" apart. Bake for 15 minutes. Let cool for about 15 minutes then glaze.</div>
</span><br style="background-color: #ffffe1; font-family: Verdana, Arial, sans-serif; font-size: 14px;" />xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-61156857623554847352012-02-25T22:10:00.001-08:002012-02-25T22:10:04.094-08:00Italian Greyhound Attitude<div><br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCguFf0hhrrysoAyArQlPY5xYkiKqpUereZqmI-OxSnzKk07Ptk_bsKwQQ3mhbFQpyslQbh5mMzZwB56QqBcd88IyZ4bnF2Za1KW8WgHuSsDNImKswto_MYxebUVHscfoSe5KXUsYEMh6q/' /></div>xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-80102654593181758472012-02-22T01:13:00.000-08:002012-02-22T01:13:00.556-08:00Sunday Dinner a Pictoral<div class="separator" style="clear: both; text-align: center;">
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<br />xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-50846231469388860582012-02-21T10:20:00.000-08:002012-02-21T10:20:24.651-08:00I'm getting closer to becoming ItalianOK, after nearly 4 years of marriage I finally changed my last name at the begging of my husband. So I now have an ending in an "O" Italian last name. I don't have my new signature figured out (my old one was world renown as the best, unable to be duplicated signature ever) but in due time.<br />
<br />
Ciao!xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-76472120848601173792012-02-21T10:16:00.001-08:002012-02-21T10:16:42.359-08:00Figgy the Italian Fairy<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;">Figgy the Italian Fairy</span></b></div>
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The Fairy Figgy loves all the trees</div>
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but her favorite of all has big sweet fig leaves.</div>
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She sings and dances and glows with much love.</div>
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She even talks to the figs in their own native tongue.</div>
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Figgy speaks Italian,</div>
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a language so sweet.</div>
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Another fairy who speaks it</div>
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she has yet to meet.</div>
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The Fairy Queen one day had a sorrowful job.</div>
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One lonely fig tree, she had heard it sob.</div>
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<i>"This cannot be, all trees must be sprite</i></div>
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<i>I'm sending Figgy to tend, immediately tonight."</i></div>
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Figgy was sent to an area unknown.</div>
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She didn't know the fairies,</div>
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she didn't know the gnomes.</div>
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Figgy was scared when she arrived late that night,</div>
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she ran to her tree and sang <i>"It'll be alright"</i>.</div>
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She looked at the house and in the window she saw</div>
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a fairy like human a couple feet tall.</div>
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Figgy grew happy, she knew she'd be fine</div>
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she had her own fig tree and a little human divine.</div>
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One day her humans were out in the sun</div>
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her little human divine was having much fun.</div>
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The language they spoke made the fig stand with pride,</div>
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Figgy's ears perked to listen and her heart happily cried,</div>
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<i>"I found more like me, this was the Queen's plan</i></div>
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<i>She sent me to live where they speak Italian."</i></div>
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-Kimberly Demetrio</div>
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<span style="font-size: x-small;"><i>Figgy the Italian Fairy copyright 2012</i></span></div>
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B is in Italian school. She understands the language quite well, yet, doesn't use it much on her own. To encourage her to speak more of the language I made this wool fairy to hang in our window, looking out at our fig tree. I wrote the story to go along as a reference. B loved the story and the fairy. She still doesn't like to speak Italian much, but I have caught her using her new language skills whispering to Figgy in the window. My plan is working!</div>
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</div>xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-72167156755716209292011-10-05T13:21:00.000-07:002011-10-05T13:21:49.124-07:00You say Gravy, I say Sauce. Let’s Call it Ragu!<div style="text-align: center;"><strong><span style="font-size: large;">You say Gravy, I say Sauce. Let’s Call it Ragu!</span></strong></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4HdcVtQSJ6BKUEORzLBsV3vcSvOk3duvPu4SCEfv-bUpBM1YNl44IcqdbJ-4km4NBhTZUDd2m07nK0pSsICrRaPc0sT5ZUGVRCfqahKOKTaGwaRNm93TkcfU08nWAfb21hvRErLLH8SU/s1600/gravyonpasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4HdcVtQSJ6BKUEORzLBsV3vcSvOk3duvPu4SCEfv-bUpBM1YNl44IcqdbJ-4km4NBhTZUDd2m07nK0pSsICrRaPc0sT5ZUGVRCfqahKOKTaGwaRNm93TkcfU08nWAfb21hvRErLLH8SU/s320/gravyonpasta.JPG" width="320px" /></a></div><br />
In many an Italian home on Sunday morning a big pot of Ragu is simmering to be ready for Sunday dinner. It is the simplest of recipes, quite economical, and can feed you for a week! Here’s how we make it in our home.<br />
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<div style="text-align: center;"><strong><u><span style="font-size: large;">Demetrio Ragu</span></u></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2.5lb Boston Roast: cut up in big chunks</div><div style="text-align: center;">7 cloves Garlic: smashed</div><div style="text-align: center;">1 large onion: chopped</div><div style="text-align: center;">EVOO to coat the bottom of your BIG POT</div><div style="text-align: center;">Splash of white wine (optional)</div><div style="text-align: center;">¼ can tomato paste</div><div style="text-align: center;">6lb tomato sauce or crushed tomatoes</div><div style="text-align: center;">Salt/Pepper to taste</div><div style="text-align: center;"><br />
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Sautee onions in EVOO until they are soft, add garlic and meat. Brown the meat, let the juices cook off a bit to avoid greasy gravy. Add your splash of white wine. Stir. Add tomato sauce & paste. Stir over medium heat for about 15 minutes. Add Salt & Pepper and other herbs here if you’d like. You can never go wrong with a bit of oregano!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Bgo14iaS2B7mzmqmf7EaEkD6zPiHyGx4NeA0uGTK9Hrgk7-OGrfJkCc2D-l28MTI1Q-TJxbMIeyPtaqIwsONA0AqMZSNrqoojLSrrRP7AJ0Nd5_35zS1clLB8O77ERFy5h3MR_2xUXWP/s1600/gravystir.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Bgo14iaS2B7mzmqmf7EaEkD6zPiHyGx4NeA0uGTK9Hrgk7-OGrfJkCc2D-l28MTI1Q-TJxbMIeyPtaqIwsONA0AqMZSNrqoojLSrrRP7AJ0Nd5_35zS1clLB8O77ERFy5h3MR_2xUXWP/s320/gravystir.JPG" width="268px" /></a></div><br />
Turn the heat down to low and let it simmer for 3-5 hours. If it gets too thick for your liking add water. <strong><em>Here’s a little secret</em></strong>, when putting the lid on the pot, rest the wooden spoon on the rim so the steam escapes and doesn’t turn the ragu into a watery mess.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDuXZz7VE-O-4Kwi-xsz-eqtqUjJOxTxOix3VRtcqEbUXQQSeDS1OvFDPDRWxCYruyV8wiV2HsvHP79d9NVgspmJRbpKb9aTCBKia8lMaLALXRjfyivDvQIur5_EjfSLj_EnXhAMTzhJi/s1600/gravypotwithspoon.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDuXZz7VE-O-4Kwi-xsz-eqtqUjJOxTxOix3VRtcqEbUXQQSeDS1OvFDPDRWxCYruyV8wiV2HsvHP79d9NVgspmJRbpKb9aTCBKia8lMaLALXRjfyivDvQIur5_EjfSLj_EnXhAMTzhJi/s320/gravypotwithspoon.JPG" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't you just love our Vintage Pot?</td></tr>
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Turn the gravy every 15 minutes or so, SCRAPE THE BOTTOM of the pot so nothing sticks or burns. <br />
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When done, traditionally the meat is removed and plated separately from the pasta and gravy. Top your pasta of choice with the Ragu, grate some cheese on it, and enjoy!xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-77006204995776709872011-08-05T08:45:00.001-07:002011-08-05T08:45:36.406-07:00Flag Day Feast?<br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/08/05/1884.jpg'><img src='http://photo.blogpressapp.com/photos/11/08/05/s_1884.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />- Posted using BlogPress from my iPhone<br />xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-69610050559130953442011-07-14T07:52:00.000-07:002011-07-14T07:52:39.435-07:00Feast of Our Lady of Mount Carmel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv890C2xqFgKPG1tG5of542VZ2byvH_dvhY5mj7TMafnLG6-cxT_kOcz1jGi22MfRyQzXiZL4XSMv_NQGK0sxeczrihu1ITdnnMqgmwxWCiMo0qdDzdRnUeUyP5gigvsBIi6A8UUuoICkb/s1600/about-main.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv890C2xqFgKPG1tG5of542VZ2byvH_dvhY5mj7TMafnLG6-cxT_kOcz1jGi22MfRyQzXiZL4XSMv_NQGK0sxeczrihu1ITdnnMqgmwxWCiMo0qdDzdRnUeUyP5gigvsBIi6A8UUuoICkb/s320/about-main.jpg" width="265px" /></a></div>This past weekend we attended the Feast of Our Lady of Mount Carmel at the National Italian Parish in the Archdiocese of Chicago. <br />
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I am not Catholic. The pomp & circumstance of the religion intrigues me. The devotion, tradition, and rituals are fascinating. The number of saints blows my mind. <br />
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This weekend I learned about Our Lady of Mount Carmel. From the <a href="http://olmcshrine.org/history.php">church's website</a>, here's the cliff notes version of how this ornately and highly regarded Lady of Mount Carmel came to be.<br />
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<blockquote>Mrs. Emanuella De Stefano came to the United States circa 1870 and bought property – farmland – at 25th and North Avenue. In 1894, Mrs. DeStefano’s husband became ill. Her fervent prayers to Our Lady of Mount Carmel spared his life, and in thanksgiving, Emanuella collected funds from her friends and commissioned Neapolitan artist Raffelle della Campa to create a replica of the famous statue of Our Lady of Mount Carmel that was long-venerated in a church in Laurenzana, Provincia Potenza.<br />
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The statue arrived at the De Stefano farm, and it was here that the first Feast Mass was held in Melrose Park with the new statue of Our Lady of Mount Carmel on July 16, 1894.<br />
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After visiting the statue in the church we feasted on Italian Ice, Fried Dough, and Funnel Cake. We "won" a very expensive dolphin balloon and watched B as she had her 3rd ride ever on a carousel. I also scored some prayer cards with the Statue's image on them AND a blessed scapular. <em>For you non-catholics this is a necklace that if worn when you die may just get you in the VIP part of the pearly gates' line! How awesome is that? </em><br />
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<div style="text-align: center;"><em><strong>Prayer to Our Lady of Mt. Carmel </strong></em></div><div style="text-align: center;"><em>Feast Day July 16th</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em>O beautiful flower of Carmel, </em></div><div style="text-align: center;"><em>most fruitful vine, splendor of </em></div><div style="text-align: center;"><em>Heaven, holy and singular, who </em></div><div style="text-align: center;"><em>brought forth the Son of God </em></div><div style="text-align: center;"><em>still remaining a pure virgin, assist </em></div><div style="text-align: center;"><em>us in our necessities. O star of </em></div><div style="text-align: center;"><em>the sea, help and protect us. </em></div><div style="text-align: center;"><em>Show us that thou art our Mother.</em></div>xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-60086306697856157842011-07-14T06:17:00.000-07:002011-07-14T06:17:05.662-07:00Tiramisu. Pick me up, I'm in love!Desserts. I LOVE them! One of my tried and true loves has always been Tiramisu (means "pick me up" in Italian). <a href="http://bucadibeppo.com/">Buca di Beppo</a> restaurants serve my all time favorite 'su. Its a huge honking bowl of sweet, coffee, liquor, cream cheese deliciousness that is meant to be shared but I dare not!<br />
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My in-laws make a killer tiramisu also. Here's the recipe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEICcIvD6PZBmSz6ic4FSpI2_-6R36rqOIOOgCCCf1teWwc3ouZU_tIXJXW0lHpQUYK70mmCTvxRZ2Gu-folIMs1a1yDD0FNU-OAgnMfZhjcCflMdm87aazMJSBZErV7P7FBYI9fKDdREb/s1600/croptiramisu+032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEICcIvD6PZBmSz6ic4FSpI2_-6R36rqOIOOgCCCf1teWwc3ouZU_tIXJXW0lHpQUYK70mmCTvxRZ2Gu-folIMs1a1yDD0FNU-OAgnMfZhjcCflMdm87aazMJSBZErV7P7FBYI9fKDdREb/s320/croptiramisu+032.JPG" width="320px" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;">3 large eggs</div><div style="text-align: center;">4 tablespoons sugar</div><div style="text-align: center;">8 oz mascarpone cheese</div><div style="text-align: center;">2 cups cold strong black coffee or espresso</div><div style="text-align: center;">5 tablespoons of <a href="http://www.frangelico.com.au/">Frangelico</a></div><div style="text-align: center;">1 package Savoiardi ladyfinger biscuits</div><div style="text-align: center;">Unsweetened cocoa powder</div><br />
Separate the eggs in a bowl. Beat the yolks and sugar, until fully combined and creamy. Beat the egg whites until stiff peaks form. Add the mascarpone to the yolk mixture, <u>a spoonful at a time</u>. Stir until all is incorporated and mixture is smooth. Slowly fold in the egg whites. Set aside.<br />
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Combine the coffee and Frangelico in a shallow dish. Dip half the package of ladyfingers (one at a time) in the liquid, soaking both sides. Don't let them soak too long, they will fall apart! Line a serving dish with the coffee coated ladyfingers. Pour half the mascarpone mixture into the dish to cover the ladyfinger layer. Dip the remaining fingers in the coffee and repeat the layering. Pour the remaining mascarpone mixture on the ladyfingers and smooth the surface.<br />
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Cover and chill for at least 2 hours in a refrigerator.The colder the better so if you can, leave it overnight! Before serving coat top with sifted cocoa powder. Serve and enjoy!xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com1tag:blogger.com,1999:blog-1156025215474129822.post-83237124186986920032011-07-13T09:01:00.000-07:002011-07-12T21:25:46.544-07:00Spinach Rigatoni BakeHere's an <em>off the cuff</em> recipe I put together with what I had on hand. It turned out GREAT!<br />
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<div style="text-align: center;"><strong><span style="font-size: large;">Spinach Rigatoni Bake</span></strong></div><br />
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<center><a href="http://photo.blogpressapp.com/show_photo.php?p=11/07/12/5368.jpg"><img border="0" height="281px" src="http://photo.blogpressapp.com/photos/11/07/12/s_5368.jpg" style="margin: 5px;" width="234px" /></a></center><br />
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</div><div style="text-align: center;">8 oz sliced mushrooms</div><div style="text-align: center;">1 large onion</div><div style="text-align: center;">4 cloves garlic</div><div style="text-align: center;">8 cups fresh baby spinach</div><div style="text-align: center;">2 large cans tomato sauce</div><div style="text-align: center;">Salt, pepper, oregano to taste</div><div style="text-align: center;">1 pound rigatoni noodles</div><div style="text-align: center;">1/2 cup shredded asiago</div><div style="text-align: center;">1 8 oz brick of fresh mozzarella</div><br />
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<center><a href="http://photo.blogpressapp.com/show_photo.php?p=11/07/12/5370.jpg"><img border="0" height="281px" src="http://photo.blogpressapp.com/photos/11/07/12/s_5370.jpg" style="margin: 5px;" width="210px" /></a></center><br />
Sauté in EVOO the mushrooms, onions, garlic until all are soft. Add spinach, continue to sauté until spinach is soft and reduced. Add tomato sauce. Add seasoning to taste. Turn to a slow simmer. <br />
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<center><a href="http://photo.blogpressapp.com/show_photo.php?p=11/07/12/5372.jpg"><img border="0" height="281px" src="http://photo.blogpressapp.com/photos/11/07/12/s_5372.jpg" style="margin: 5px;" width="210px" /></a></center><br />
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<center><a href="http://photo.blogpressapp.com/show_photo.php?p=11/07/12/5375.jpg"><img border="0" height="281px" src="http://photo.blogpressapp.com/photos/11/07/12/s_5375.jpg" style="margin: 5px;" width="210px" /></a></center><br />
Cook rigatoni noodles half way. In a deep rectangular baking dish begin layering. Sauce mixture first, rigatoni, sauce, asiago, mozzarella. Repeat until all sauce and noodles are in dish.<br />
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<center><a href="http://photo.blogpressapp.com/show_photo.php?p=11/07/12/5380.jpg"><img border="0" height="281px" src="http://photo.blogpressapp.com/photos/11/07/12/s_5380.jpg" style="margin: 5px;" width="210px" /></a></center><br />
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<div style="text-align: center;"><a href="http://photo.blogpressapp.com/show_photo.php?p=11/07/12/5382.jpg"><img border="0" height="281px" src="http://photo.blogpressapp.com/photos/11/07/12/s_5382.jpg" style="margin: 5px;" width="210px" /></a></div><br />
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Cover with foil and bake for 35 minutes. Remove foil and bake until top layer of cheese is melted and slightly browned.<br />
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<center><a href="http://photo.blogpressapp.com/show_photo.php?p=11/07/12/5384.jpg"><img border="0" height="281px" src="http://photo.blogpressapp.com/photos/11/07/12/s_5384.jpg" style="margin: 5px;" width="210px" /></a></center><br />
<div style="text-align: center;">Serve hot with fresh bread, a fresh salad, and a glass of Chianti!</div><br />
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- Posted using BlogPress from my iPhonexhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com1tag:blogger.com,1999:blog-1156025215474129822.post-61967187673510686042011-07-12T19:49:00.000-07:002011-07-12T19:49:39.532-07:00Toddler classe di italiano<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://languagestars.com/images/logo_language.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="78px" m$="true" src="http://languagestars.com/images/logo_language.jpg" width="200px" /></a>Today I registered my daughter for Italian School! She will be attending the <em>classe di italiano</em> one day a week at <a href="http://languagestars.com/center_Hinsdale_new.html">Language Stars</a> in Hinsdale. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">After much searching for a Montessori preschool that offered Italian <em>(Montessori was Italian for heaven's sake)</em> and finding none, the next best option was Language Stars! It's not as pricey as a Montessori school <em>(thank God)</em> but certainly is not as cheap as a public English only preschool <em>(boohoo). </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This coming Monday we go to sit in on a class, then August 29th <em>via al divertimento!</em></div>xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-75454693093508272012011-07-12T17:33:00.001-07:002011-07-12T17:50:17.751-07:00Strawberry Italian Ice<div style="text-align: center;"><span style="font-size: large;"><strong>Strawberry Italian Ice~Fragola Ghiaccio </strong></span></div><br />
<div style="text-align: center;">Perfect on a hot summer day!</div><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Yes, we have a Gelato Maker, not an Ice Cream Maker :-)</td></tr>
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<div style="text-align: center;"><strong>1 pound fresh Strawberries</strong></div><div style="text-align: center;"><strong>1 cup sugar</strong></div><div style="text-align: center;"><strong>1 cup water</strong></div><div style="text-align: center;"><strong>Juice of 1 lemon</strong></div><div style="text-align: center;"><strong>1 egg white</strong></div><br />
Make a simple syrup. Bring water and sugar to a boil. Remove from heat once sugar is dissolved. Pour in a bowl and place in refrigerator to cool.<br />
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Purée the fresh strawberries. Add lemon juice and mix well.<br />
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Combine syrup and puree mixture. Cool for at least an hour. When cool, mix in one lightly whisked egg white then put mixture into ice cream maker.<br />
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Run ice cream maker per manufacturer instructions. Serve ice immediately or freeze for up to 3 hours.<br />
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<div style="text-align: center;"><span style="font-size: large;"><strong>Buon Appetito!</strong></span></div><br />
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<div style="text-align: center;">(Instead of sugar, I used Splenda to save some calories)</div><br />
Posted using BlogPress from my iPhonexhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-33425989145280071042011-07-07T06:03:00.000-07:002011-07-07T06:03:50.181-07:00Sun Dried Tomato Pesto Pasta<div style="text-align: center;"><span style="font-size: large;">Sun Dried Tomato Pesto Pasta</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuo2xnD_NHqka4C5GEIlKo7NxeshJnYJP8_pGfAWAisCjg65UecGWOSQDuD5oRfdQ3X_dBbW8uEBnNzYQlycO92u_vzjCdmJ1xArbbYCem39rRd9a4tGGu7qW9e80RZXjirNofyWw-fREO/s1600/pesto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuo2xnD_NHqka4C5GEIlKo7NxeshJnYJP8_pGfAWAisCjg65UecGWOSQDuD5oRfdQ3X_dBbW8uEBnNzYQlycO92u_vzjCdmJ1xArbbYCem39rRd9a4tGGu7qW9e80RZXjirNofyWw-fREO/s400/pesto.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">4 ounces sun-dried tomatoes </div><div class="separator" style="clear: both; text-align: center;">2 tablespoons chopped fresh basil </div><div class="separator" style="clear: both; text-align: center;">2 tablespoons chopped fresh parsley </div><div class="separator" style="clear: both; text-align: center;">1 tablespoon chopped garlic </div><div class="separator" style="clear: both; text-align: center;">1/4 cup chopped pine nuts (or pistachios) </div><div class="separator" style="clear: both; text-align: center;">3 tablespoons chopped onion </div><div class="separator" style="clear: both; text-align: center;">1/4 cup balsamic vinegar </div><div class="separator" style="clear: both; text-align: center;">1/4 cup red wine </div><div class="separator" style="clear: both; text-align: center;">1/2 cup olive oil </div><div class="separator" style="clear: both; text-align: center;">1/2 cup grated Parmesan cheese salt to taste </div><br />
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Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender. <br />
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In a food processor combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste. <br />
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Pour on pasta noodles, serve immediately. I like to grate some old asiago on each bowl to add a bit more sharpness.xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-32572877944123472552011-07-06T18:46:00.001-07:002011-07-06T19:51:40.279-07:00Tonight's Coffee Ceremony<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yIdrQeMbcKVDdqM0PpNXT6T9Qns62a5je2qQyve81jS8f6WdTYa2MBOByJRGJF-Iohp4E8CsktSGmNdxLNzcFdjkOh4WJXD9BNkTuzzAr3CEfjR3srbRGcn95DGgTXJ9eGqBEw-QePGp/s1600/FreeVector-Coffee-Time-1_jpg_646x0_max_q95.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yIdrQeMbcKVDdqM0PpNXT6T9Qns62a5je2qQyve81jS8f6WdTYa2MBOByJRGJF-Iohp4E8CsktSGmNdxLNzcFdjkOh4WJXD9BNkTuzzAr3CEfjR3srbRGcn95DGgTXJ9eGqBEw-QePGp/s320/FreeVector-Coffee-Time-1_jpg_646x0_max_q95.jpg" width="273px" /></a></div><center><a href="http://photo.blogpressapp.com/show_photo.php?p=11/07/06/4962.jpg"><img border="0" height="281px" src="http://photo.blogpressapp.com/photos/11/07/06/s_4962.jpg" style="margin: 5px;" width="210px" /></a></center><br />
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Posted using BlogPress from my iPhonexhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-43212918242718843072011-06-06T16:46:00.001-07:002011-06-06T16:46:55.541-07:00The Farmers Market is OPEN!<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/06/06/3993.jpg'><img src='http://photo.blogpressapp.com/photos/11/06/06/s_3993.jpg' border='0' width='241' height='281' style='margin:5px'></a></center><br />Tonight is the first night of our local farmers market. Since the season is early the produce available is slim.<br /><br />We did score some delicious asparagus. We grilled it up and served it with a wonderful Old Asiago! Minimal yet quite satisfying.<br /><br />Our excitement is growing for the mushroom farmer and pretzel bread baker to set up shop soon too! Let the countdown to next Monday begin.<br /><br /><br /><br />- Posted using BlogPress from my iPhone<br />xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-80543490376459704232011-05-30T06:46:00.000-07:002011-05-30T06:46:00.394-07:00Quick Spinach PizzaThe other night we were scavenging through the kitchen for dinner ideas. Fortunately I had pizza dough thawed so whoa-la, Spinach Pizza it was.<br />
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<div style="text-align: center;"><strong><span style="font-size: large;"><u>Quick Spinach Pizza</u></span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em>1- ball pizza dough</em></div><div style="text-align: center;"><em>2 tomatoes</em></div><div style="text-align: center;"><em>1 box thawed spinach (or fresh baby spinach if you have some</em></div><div style="text-align: center;"><em>1 Fresh Mozzarella ball</em></div><div style="text-align: center;"><em>Olive Oil</em></div><div style="text-align: center;"><em>Garlic</em></div><div style="text-align: center;"><em>Salt & Pepper to taste</em></div><br />
The instructions are easy: Build the pizza! <br />
Drizzle olive oil and garlic on the dough. cut the mozzarella into thin slices and place all over the dough. Place the sliced tomatoes on the cheese. If using thawed frozen spinach, dry it as much as possible before adding to pizza and put it on top so the dough doesn't get too soggy. Bake for about 10 minutes on 425.xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-23677876673188687682011-05-29T06:42:00.000-07:002011-05-29T06:42:21.354-07:00Portobollo Fungo Caprese<div style="text-align: center;">Perfect for the grilling season, Portobello Mushroom Caprese!</div><div style="text-align: center;"><br />
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<div style="text-align: center;"><strong><span style="font-size: large;"><u>Portobollo Fungo Caprese</u></span></strong></div><br />
<div style="text-align: center;"><em>1 Good sized portobello mushroom cap, wiped clean</em></div><div style="text-align: center;"><em>Olive Oil</em></div><div style="text-align: center;"><em>Garlic Powder</em></div><div style="text-align: center;"><em>1 oz Mozzarella Cheese</em></div><div style="text-align: center;"><em>Tomato</em></div><div style="text-align: center;"><em>Balsamic Vinegar</em></div><div style="text-align: center;"><em>Basil for garnish</em></div><div style="text-align: center;"><em>Salt & Pepper for taste</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Drizzle olive oil on both sides of the mushroom cap, sprinkle with garlic powder. Let sit for 10 minutes or so.</div><div style="text-align: center;">Fire up the grill! Place the mushroom caps on grill, inside down. Grill for approximately 5 minutes then flip. Put about 1 oz Fresh Mozzarella on the cap. Continue grilling until cheese is melted. Remove from grill, put a couple tomato slices on each cap, a bit of salt and pepper, a sprinkle of balsamic and garnish with basil.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Serve with a nice side salad and cold fruit! </div><div style="text-align: center;"><strong>Buonappetito!</strong></div>xhttp://www.blogger.com/profile/00811072726685497078noreply@blogger.com0tag:blogger.com,1999:blog-1156025215474129822.post-81673387242469752482011-05-04T09:10:00.000-07:002011-05-04T09:11:19.812-07:00Strawberry & Pancake Breakfast ParfaitOK, this isn't really Mediterranean but gosh darn it was good! (And so easy to make!)<br />
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<div style="text-align: center;"><strong><span style="font-size: large;">Strawberry & Pancake Breakfast Parfait</span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFHdkgjHn4r9GE4EghSHAoqnhgxzgOvQHNOIQWgYdC_uUBi2tJ3IKuF0e6QqLD26XIoYSX-PKVl5PLqQpeAUqMBdehFR5Z3WDBGLmXCzG81THHc2hu_uzE-eMP6nifsP4OHXQJlZrQ-y/s1600/parf+018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFHdkgjHn4r9GE4EghSHAoqnhgxzgOvQHNOIQWgYdC_uUBi2tJ3IKuF0e6QqLD26XIoYSX-PKVl5PLqQpeAUqMBdehFR5Z3WDBGLmXCzG81THHc2hu_uzE-eMP6nifsP4OHXQJlZrQ-y/s400/parf+018.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">2 Silver dollar sized pancakes (from a box mix is fine)</div><div class="separator" style="clear: both; text-align: center;">1/4 cup cottage cheese</div><div class="separator" style="clear: both; text-align: center;">1/2 cup fresh or frozen strawberries</div><div class="separator" style="clear: both; text-align: center;">3 tablespoons Corn Syrup</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a small saucepan put the strawberries, corn syrup, and a splash of water. Bring to a boil, remove from heat, smash the strawberries, let cool.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Make your pancakes while your strawberry syrup is cooling.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a small bowl (I used a ramekin) put the parfait together.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Break up in pieces one pancake, put in bottom of bowl as first layer. Add cottage cheese as second layer. Take half of the strawberry syrup and use as third layer. Break up second pancake as fourth layers and top with remainder of strawberry syrup. Eat! </div><div class="separator" style="clear: both; text-align: left;"><br />
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