Food and Thrift

Rakott Krumpli=Hungarian Layered Potatoes

2018-06-07T12:42:00.000-05:00

As a child, growing up in Cleveland, Ohio, I have fond memories of traditional Hungarian classic dishes my mother used to make for us...bringing these 'hand me down' recipes with her from Hungary. I hesitated to make this dish for so many years...although I did make it here in S. Florida for my family and it turned out great. I don't recall using Hungarian Paprika, but when you can get the 'best' Paprika imported from Hungary...you know it's 'authentic'!

I've been absent from my blog for 3 weeks now, visiting my family in Cleveland, and not wanting to deal with their computer, and me not able to sign in to my own blog from my cell phone😐(just not acceptable!)...anyway, certain ethnically prepared dishes require the right spices, and ingredients, such as in this case the special Hungarian smoked sausage...you can 'omit' the paprika, but I chose not to!

As far as I'm concerned this is not the most photogenic dish, and I did google it to see others which have even worst photos than mine, but I must confess, this is soo very delicious if you are a 'potato' lover such as I...of course, you can omit the sausage, and make it 'vegetarian'...but it will have an entirely different taste. You can substitute with Polish kielbasa, which will also make it so good, but the smoked Hungarian kolbász...Polish, Italian, or Croatian is the best used in this casserole! I will guide you through, step-by-step how to make this 'vintage, classical' dish, although you have to be cautious of your cholesterol because it is loaded with it, and very filling!
So, let's get started...

Rakott Krumpli=Hungarian Layered Potatoes
recipe source: Elisabeth

8 medium Idaho (baking potatoes)
8 large eggs, (hard boiled)
1 cup sour cream
salt, and pepper to taste
1 link of smoked sausage (abt. 1/2 lb.)
1/4 cup canola, or vegetable oil
1 teaspoon Hungarian sweet Paprika

Boil the potatoes in their skins, just not quite till soft (easier to peel that way and to slice and to bake)
Peel and slice the potatoes, just not too thin, about a quarter of an inch thick, so they don't crumble apart.

In a large bowl, add them, and take a tablespoon or two of the oil, and also the salt and pepper, to mix carefully, and start layering them in the casserole dish. Also add the remaining oil to the sour cream and stir carefully.

Slice the hard boiled eggs, and layer them carefully over the potato slices.

Next step, slice the smoked sausage into 1/2 inch thick slices, you can remove the thin casings if you like, but in my opinion, the casing holds the slices together, and will not fall apart.

Layer them in one row over the sliced hard boiled eggs, and cover them with a generous layer of the sour cream (you can also add the layer of the sour cream in-between the potatoes and the layers of the eggs and sausage if you want more saucy finish)...although I only used a generous amount over the top, and sprinkled it with the paprika.

Bake for 30-45 minutes on 350 degrees F. until it is nice and bubbling and top has a nice shine to it and you can see the individual potato slices.

Linking to: Full Plate Thursday #383

New York Cheesecake

2018-05-17T05:13:00.000-05:00

I have been making cheese cakes for years...in fact, my friends and neighbors call me the 'cheesecake lady'😊 which is really a nice compliment! I made this wonderful, not so dense, but just the right texture cheese cake, exactly 1 year ago when I was visiting my hometown in Cleveland, and I've never posted this, on my blog because I was juts 'anti-blog' and now, as I was browsing through my photos I came across it...so why not feature it?...and I'm doing so now!

Spring has really 'sprung' last year up north, and as you can see in the background the beautiful green grass, and flowers sprouting out everywhere. I will be leaving again tomorrow for my 2 weeks stay, but this year the weather is not as nice as it was last year. I love my hometown, and also my family there, as well, so it will be a nice visit again!

Served with marinated strawberry slices...it was 'heavenly'...I must admit! By the way, this time I omitted the sour cream topping, and baked it 15 minutes less, which was the extra time for the topping! The recipe is on my blog...going back to 'memory lane'...when I started to blog, a long time ago...so no wonder why I need to stay 'on board' and keep blogging! Check out the link to this amazing cheesecake, you won't regret it if you decide to try it out!

New York Cheesecake

Linking to: Full Plate Thursday #380

Banana Cream Cheese and Chocolate Chip Bundt Cake

2018-05-10T13:05:00.001-05:00

I don't know how you feel about homemade Banana Bread...but, as for me; I never get tired of it. I always buy a nice bright yellow bunch of bananas every week and look forward to leaving at least 3 or 4 bananas to ripen to a 'brown spackled' stage that is the perfect way to make banana bread, muffins, or switch it around and make a nice bundt cake with just about the same recipe...the basic for banana bread, just adding more ingredients to 'spike' it up!

It depends what you have on hand to add to the batter, but I do get excited when I find that I have at least 1 block of Philadelphia Cream Cheese, and as always...I do keep chocolate chips around when I'm in the mood to make Chocolate Chips Cookies. In this case I decided to add these yummy ingredients to the Banana Bread recipe...which in this case...became the Banana Cream Cheese and Chocolate Chip Bundt Cake...wheww, that was a long title for this simple coffee cake or with your favorite tea...on a leisurely afternoon!

The recipe is too long for me to type, so I will guide you to the source where I actually got the idea from!

Banana Cream Cheese and Chocolate Chip Bundt Cake

Linking to: Full Plate Thursday #379

Antipasto Salad... two ways

2018-05-03T12:02:00.001-05:00

Ever wonder why would anyone want to call this colorful, healthy, and so delicious fresh salad mixed with black and green olives...and don't forget the pepperoncini, the artichoke hearts, and if you like, add some little cubed feta cheese, some vinaigrette dressing, some nice crusty bread, and you got yourself a meal that you will truly enjoy! It really is more of a vegetarian antipasto because there is no prosciutto, or salami in this...and that's fine with me!

The best part is that you can be so creative with this amazing salad, that you can first start off with the fresh salad part of it, fresh chopped Romaine lettuce, the best of the best red ripe tomatoes diced, I love fresh crunchy red radishes sliced, cucumbers if you like...which I did not use this time; I adore sweet onions like Vidalia or another brand if Vidalia is not avaiable, also sliced.

Not to be confusing the first version...with this version, which is the second, that in this salad, there is no 'lettuce'...just a simple Vegan Antipasto! This one has the artichoke hearts, which are already marinated, and comes in a cute little jar...made in Italy, some cherry or grape tomatoes, onions, garlic, and chopped Italian parsley. Both are mixed with the simple and the best extra virgin olive oil, and red, or white wine vinegar...no Balsamic at all for me, it changes the color, and for me it's too sweet!

I got the inspiration from Rachel Ray, whom I adore, ever since her old cooking show was featured on the Food Network, and I subscribe these days to her magazine as well!

Antipasto Salad
adapted from Rachel Ray

Ingredients

2 hearts romaine lettuce, chopped
2 beefsteak tomatoes diced
1 bunch red radish cleaned and sliced thin
1 sweet onion, peeled, halved, and sliced
1 small block of Feta Cheese diced small
Few pieces of marinated red chili peppers
~~1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced~~
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped*
12 pitted black olives, ~~coarsely chopped,~~ such as Kalamata
12 jumbo green olives, pitted, ~~coarsely chopped~~
~~1 small jar, 8 ounces, roasted red peppers, drained and diced~~
1 small jar, 6 ounces, marinated artichoke hearts, drained
2 tablespoons ~~balsamic~~ vinegar, eyeball it...(I used red wine vinegar)
1/4 cup extra-virgin olive oil, eyeball it...add salt and pepper

Directions

Combine lettuce, ~~salami, chopped hot~~ pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

Linking to: Full Plate Thursday, #378

Tabbouleh

2018-04-26T09:40:00.000-05:00

I have discovered this amazing Bulgur (cracked wheat) back in the late 80's which would be at least 30 years ago, and have been making it quite often.
It is originated from the Mediterranean/Middle Eastern Region.

Tabbouleh is a Levantine vegetarian salad made of mostly finely chopped parsley with tomatoes, mint, onion, Bulgur, and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur.

This is a vegan dish, and can be gluten-free if you replace the bulgur with quinoa. Here are the health benefits of each of the ingredients, which make this dish a combination of superfoods! Bulgur is high in fiber and protein, low in fat, has a low glycemic index, and contains potassium and iron!

I stay away from purchasing 'store bought' Tabbouleh, simply because it has very little grains, and it is mostly with soggy parsley, and mushy pieces of tomatoes, and mostly because it's costly. You can get a whole bag of these lovely cracked wheat, and make enough for an 'army' that is super fresh, tasty, and will last throughout the entire week to snack on or have it as a side dish!

INGREDIENTS

- 1/2 cup fine bulgur
- 3 tablespoons olive oil
- 1 cup boiling-hot water
- 2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
- 1/2 cup finely chopped fresh mint
- 2 medium tomatoes, cut into 1/4-inch pieces
- 1/2 seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
- 3 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper

PREPARATION

1. Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
2. Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
1. - These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

Linking to: Full Plate Thursday #377

Linguine and Clam Sauce

2018-04-19T13:11:00.001-05:00

As you have noticed it by now, my most favorite dish is 'seafood', and of course Chicken...and more chicken ...not to advertise it, but that is the actual name on my PINTEREST board! Here, in S. Florida we get the freshest seafood from our local fish stores, and supermarkets, but better yet, just go to the docks where the boats return from their fishing trips every early evening and you could have the choice of the day, and have it scaled and cleaned ready to take home and prepare your way! As for the clams...well, it is always available all year round!

I love, love shellfish, especially clams and mussels, which are so easy to prepare. The main thing is not to overcook them. You can't miss overcooking them, because as soon as the shells open up they are ready, which take only a few minutes. The ones that are already open when you purchase it...make sure you toss them because they are bad! All you need is a few ingredients for this simple dish and the main 'star' is of course the clams. Linguine is so comforting to go with this dish there is no other way to serve it as far as I'm concerned!

The only ingredient I did not use which I always have plenty of...fresh, or in a jar which I prepare, is the Fresno red chile...I added them separately to my dish since young children and some adults in my family do not like it so spicy. Notice my 'treasured' serving bowl with the cute flowers?...this bowl is an 'antique'...going back to 1938, 'made in the USA'...purchase at my local favorite Goodwill store from a few years ago, You would have to pay ate least $30. at a real 'antique' shop, but I paid less than $5.00...what a great 'thrift find' from someone that cherished it for decades and now I gave it a 'good home'😊

I've been subscribing to Cooking Light magazine for years, and I also have several of their annual cookbooks. You can't go wrong with their recipes and they are light...light...light, which is what we are aiming for in cooking these days. Everyone is health conscious, for looking and feeling better. Longevity, and being healthy is what's important in our life which we can achieve by watching what we eat!

For the recipe: right here...Linguine and Clam Sauce

Linking to: Full Plate Thursday #376

Roasted Vegetables with Roasted Branzino

2018-04-12T14:21:00.000-05:00

When you don't have much time to prepare a healthy and delicious dish for dinner, there's always fresh seafood available right here in S. Florida. Branzino is an Italian Sea Bass, very delicate and fairly small, but you have to make sure to have it properly filleted! Broiling, baking, poaching, and roasting is always a great option, just never...ever fry these babies or they will fall apart and the grease will absorb!

The Branzino is rather a little expensive, but it's so well worth it! The veggies only cost a mere couple dollars, purchasing them at our local produce market. $1.00 per each bag of tomatoes, onions, and the greens...which are baby dandelions, I think...never a label on the bag to let you know what it is😃

This is a perfect 30 minute meal, and guaranteed that your family will love it, that is if they like fish...this is the 'top of the line' fish!

Roasted Vegetables with Roasted Branzino
recipe by; Elisabeth

4 - 6 plum tomatoes sliced lengthwise into strips
1 med. onion sliced
2 - 3 garlic cloves sliced thin
1 bunch of greens, such as dandelions, escarole or kale
4 Tblsp extra virgin olive oil
1/2 cup of water
few leaves of fresh basil
salt and pepper to taste
3 pieces of Branzino (Sea Bass) filleted in half
and tail cut off

Preheat oven to 425 degrees F.
Just as in the photo, first line the bottom of a large broiling pan, or baking pan with a rim, with aluminum foil, dull side up. Drizzle 1 Tblsp of the oil on the foil, and line the pan in a row starting with the sliced tomatoes, sliced onions, sliced garlic, and the greens. Drizzle another Tblsp of the oil over the vegetables, and sprinkle the salt and pepper over them. Drizzle 1/4 of the water over the vegetables, and bake for the first 10 min without checking on it.

After the first 10 minutes check the vegetables, stir them gently and add the other 1/4 cup of water so they don't dry out! After the 20 minutes, gently push the vegetables to one side and line the fish pieces. Drizzle with the remaining 2 Tblsp of extra virgin olive oil, sprinkle the salt and pepper, and add the chiffonade slices of basil. Bake for exactly another 10 minutes, (not 1 min. over)
You can easily serve right out of the baking pan, over rice, or just plain, but don't forget to serve some nice crusty bread to mop of the pan juices...it's soo good!
Serves 4.

Linking to: Full Plate Thursday #375

Quick Chicken Pho

2018-04-05T11:30:00.000-05:00

While all you nice northern friends of ours are still having such awful cold and some snow flurry weather in the first week of April, which is almost unheard of...we, in S. Florida are getting your 'cold front' with lower temperatures, and windy sometimes quite chilly weather. It is certainly a goo 'soup' day again, so I concocted an easy, yet interesting Vietnamese version of a Quick Chicken Pho!

There's a good reason why I call my blog 'Food and Thrift'...because I'm always looking to find ways of using everything up in my frig, and pantry, and of course looking for sales and 'thrift finds'. In this case I'm using up the breast part of my purchased rotisserie chicken, which is the breast! Instead of using the boneless chicken breast that the recipe calls for, I add the roasted chicken, cleaning it from the skin and bone and shredding it in small section to add at the end of the cooking process!

Just look at the beautiful golden color of this Asian version of chicken soup, with fresh herbs and spices...not to mention with my favorite little red hot chili pepper slices.

The recipe is so easy, you really want to try this which will take you no longer than 45 minutes!

Quick Chicken Pho
recipe adapted from:
Cooking Light magazine, March 2017
my adaptation in blue

1 3/4 section ginger
2 med. large green onions
1 small bunch cilantro sprigs
1 1/2 teaspoons coriander seeds
1 teaspoon coriander powder
1 whole clove
3 1/2 cups unsalted chicken stock
2 cups of water
1 8 oz. skinless boneless chicken breast
1 whole breast saved from leftover rotisserie purchased chicken
3 oz.dried flat rice noodles, such as Pad Thai
3 oz. dried thin spaghetti broken into 3rds
1 tsp. fish sauce (optional)
1/2 tsp. organic sugar or maple syrup (opt.)
Fresh basil leaves, mint leaves, mung bean sprouts
sliced red Fresno chili, and lime wedges for garnish
(optional)

Directions:

Peel and slice the ginger crosswise into 4 or 5 coins, then smack with the flat side of a knife. Set aside. Cut the hollow green parts of the green onion into thin rounds to yield 2 to 3 tablespoons; set aside. Cut the leftover white sections into pinkie-

finger lengths, bruise, then add to the ginger.until fragrant. Add the ginger and green onion mixture; stir 30 seconds or until aromatic. Slide the pot off the heat and cool for about 15 seconds, then pour in the stock. Return the pot to the heat; add 2 cups water, cilantro sprigs, ~~and chicken.~~ Bring to a boil over high. Lower the heat, and gently simmer for 30 minutes. While the broth simmers, soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside.

After 5 to 10 minutes of simmering, add the skinned and boned rotisserie chicken pieces. and cook and additional 15 more minutes. the chicken should be firm and cooked through (it should yield slightly when pressed). Transfer the chicken to a bowl, flush with cold water to stop the cooking, then drain. Cool and cut or shred into bite-size pieces. Cover loosely to prevent drying.

Bring the strained broth to a boil over high. Put the noodles into the boiling broth and cook for an additional 10 minutes. ~~in a noodle strainer or mesh sieve and dunk into the hot broth to heat and soften, 5 to 60 seconds.~~ Lift the noodles from the pot and divide between 2 large bowls. Lower the heat to keep the broth hot.

When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart pot (line the strainer with muslin for a super-clear broth). Discard the solids. You should have about 4 cups broth. Add fish sauce ~~and sugar or maple syrup, if needed, to create a strong savory-sweet note.~~

Lower the heat to keep the broth hot while you arrange the chicken on top of the noodles and garnish with the chopped green onion, cilantro, and a sprinkling of pepper. Return the broth to a boil before ladling into the bowls. Enjoy with basil, mint, sprouts, chili and lime if desired.

Serves 2.

Linking to: Full Plate Thursday #374

Grilled Lamb Chops with Tomato, Mint, and Garlic Sauce

2018-03-29T09:24:00.000-05:00

I don't know how you feel about grilling on an outdoor barbecue grill whether it may be a simple charcoal grill or, a fabulous spacious gas grill that just with one click of the starter button, it lights instantly...just stay away from the fire and not let your hair catch on fire...lol!

Grilling is not just for men...your hubbies are not always the 'grill masters'! When you watch those cooking shows you can see how many women are quite competent in the grilling contest against the men and win! Well, this is not a grilling or cooking contest post, I'm getting way too off from the subject!

If you're a 'meat lover' and like grilled meats, these succulent 'bone in' lamb chops are perfect and easy grilling, once they have been properly marinated for at least 30 minutes in a simple drizzle of extra virgin olive oil, salt and pepper...ready to grill!

I do recommend the delicious Tomato, Mint, and Garlic Sauce to go along with it. Easter is around the corner this Sunday and if weather permits just get out to enjoy the beautiful Spring weather, and light up your grill. There are other enjoyable side dishes to grill along with the lamb, and have yourself a fun and blessed day!

Grilled Lamb Chops with Tomato, Mint and

Garlic Sauce

recipe ispired by; William-Sonoma

8 thick-cut bone-in lamb loin chops, each 1 1/2
inches thick, 2 to 2 1/2 lb. total weight
Extra-virgin olive oil for coating, plus 1 Tbs.
Kosher salt and freshly ground pepper,
to taste
2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. chopped fresh basil

For the sauce:

1 Tbs. extra-virgin olive oil
1 small shallot, minced
2 garlic cloves, minced
3 tomatoes, peeled, seeded and coarsely
chopped
2 Tablespoons balsamic vinegar
Kosher salt and freshly ground pepper, to taste
6 to 8 fresh basil leaves, cut into narrow strips
6 to 8 fresh mint leaves, cut into narrow strips
1/4 cup dry red wine
In a small saucepan over medium-low heat, warm the olive oil. Add the shallot and sauté until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Increase the heat to medium-high, add the tomatoes and cook, stirring frequently, until the tomatoes soften and release their liquid, 3 to 4 minutes.
Add the wine and vinegar ,season with salt and pepper. Cook until flavors have incorporated, 3 to 4 minutes. Remove from the heat, stir in the basil and mint, and set aside until the lamb chops are roasted.

Chops cut from the loin are the most costly of the various types of lamb chops, but they are also the tastiest and most tender. This recipe calls for double loin chops, which are simply cut twice as thick as a typical loin chop. While the chops are resting, a quick pan sauce of tomatoes, garlic, basil and mint that will be drizzled over them at once it is served. Roasted potatoes on the side, couscous or Basmati rice would round out the plate.

Light up your outdoor gill on high and let it heat up for about 10 minutes. Place the lamb chops on the hot and high grill and sear for 2 minutes. Turn the chops and sear for 1 minute on the other side. Immediately turn the grill temperature down to medium and grill the lamb until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125° to 130°F for medium-rare, 5 to 6 minutes.

Remove the pan from the grill, and transfer the chops to a warmed platter and cover loosely with aluminum foil. Let rest for a few minutes and add the accumulated juices to the sauce.

Divide the chops among warmed plates. Divide the sauce evenly among them, spooning it over the top. Serve immediately. Serves 4.

Linking to:
Full Plate Thursday #373

Roasted, Corned Beef and Cabbage

2018-03-21T11:46:00.000-05:00

St. Patrick's Day has come and gone now, and before you know it, Easter will be coming sooner than we think. Already Spring has 'sprung'...only to find out that some parts north of us are still dealing with snow storms...how dreadful! I must share this amazing new way of making Corned Beef and Cabbage...Do Not Boil...seriously, even if the package says so!

I didn't have to google this recipe of mine...just practice, and the common sense of how to roast meats! Here are all the ingredients, that I already love to roast, or bake...but roasting is more appropriate, in fact on the newer models of the stoves there is an option for actual 'roast' selection and do take advantage of it if you can...if you don't have that option, a higher temperature of 425 degrees is the ideal temperature to use for the first 25 minutes will be a great help!

This is how it looks after the first 25 minutes on 425, plus an additional 30 minutes on 350 degrees temperature...but we're still not done roasting yet! As you can see, I even cut a nice chunk of the the corned beef off to sample for my sweet grandson who could not wait to enjoy this feast...still not quite done.

Accompanied by Gold Smashed Potatoes, (no dairy)...just some of the cooking water, and the pan juices used to smash them!d not so tender!

Irish Soda Bread is a must have for St. Patrick's Day, and I must admit this was a perfect combination...half of the bread was gone before the roast was even served. My daughter Lora made the bread this year, and with the raisins which we love so much...it is called the 'Spotted Dog'...what a cute, and odd name for Irish Soda Bread! Link to my daughter's recipe...on Savoring Italy

Irish Soda Bread=Spotted Dog

Before I even go any further, I'm gonna share my recipe with you for the Roasted Corned Beef and Cabbage!

Roasted Corned Beef and Cabbage
source: by, Elisabeth

1- 3 to 3 and 1/2 lbs. Round Beef (with spices inc. in packet)
1 head of Cabbage quartered and core removed
1 or 2 sweet potatoes peeled and quartered
3 stalks of large carrots scraped
1 large sweet onion peeled, and cut in quarters
1 head of garlic with top cut off (optional)
2 cups from a (32 ozs Beef, or Vegetable Broth)
4 Tablespoons extra virgin olive oil
1 Tablespoon Worcestershire Sauce

Remove beef from plastic bag, wash and pat dry if bloody. In a 9x13 in. baking pan, or a small roasting pan, arrange the beef in the middle, empty the packet that has the seasoning spices, and rub it on top of the beef, patted down well, so it doesn't slide off. Sprinkle the extra virgin olive oil on top, and pat it down firmly. Arrange the vegetables around the pan, and also the garlic with the top cut off.

Sprinkle 1 Tblsp. of the oil on the garlic head and the rest, sprinkle around the vegetables. Add 1 cup of the broth around the vegetables, cover with Aluminum foil, and with a sharp knife slash some vents on the top of the foil.

Roast, or bake at preheated 425 degree oven for the first 25 minutes, remove the foil, and add the other 1 cup on top of the beef, and around the pan over the vegetables, but not the garlic. Lower temperature to 350 degrees...bake for another 30 minutes covered, and remove the aluminum foil....and bake for an additional 30 minutes uncovered until it gets a nice crust on the top and vegetables are roasted nicely. Let the roast rest for 15 minutes and slice across the grain. Serves 6-8 generously

Linking to:
Full Plate Thursday #372

Learn To Cook: How to Make Fresh Pasta (Homemade Fettuccine)

2018-03-14T12:36:00.000-05:00

"Get to the chase"...a favorite saying of mine! OK we're there! I have these photos of some of the process in my fresh pasta making from a few months ago, and decided to do a post on it. Instead of showing the video at the end, it showed up on the actual beginning, by googling ...'how to make fresh pasta' to show you, instead of me explaining step-by-step!

So, this is my pasta sheets without seeing the video, but now I see my mistake where I should've cut the pasta strips straight across to make even to feed into the machine...but, no worries, it still worked feeding it into the machine to stretch the dough out to the right consistency.

Homemade Pasta from 2010, and other memories!

When you finish the pasta strips, you are ready to stack them into little nests and let them dry like that...no need to hang them on a rack, unless you make a lot and plan to freeze them, which is way too much work. Just make enough for one serving, enough for 4-6, which is plenty. I actually made a double batch recently when we had family visiting from Italy!

Pasta Fresca...versus Pastasciutta...that is the question?

Fresh, or dry pasta...should not even be the 'question', because there is no such question here in the U.S. asking, which one you prefer to eat. Hahh?...why would you even want to ask...only in Italy they ask; as far as I remember it wasn't like that 30 or so, years ago! Either way, you have to boil both type of pastas and serve them topped with sauce of your choice! When I first heard that term a few years ago...'Pastasciutta'...literally, 'dry pasta'...now why are you asking me if I want to eat 'dry pasta'!?...so insane, so not correct...we all know you're not gonna run into the kitchen at that point and start making a batch of 'fresh pasta' if that is what I would prefer to have...so why are you asking me if I would like to eat Pastasciutta! OK, I made my point, I think...go figure, only in 'Italy'! Mangia, mangia ! Basta parole! (enough words)

Pastasciutta=Dry Pasta

Pasta Fresca=Fresh Pasta

Linking to:
Full Plate Thursday, #371

Crespelle con il Ragú=Italian Pancakes(Crepes) Filled with Meat Sauce

2018-03-07T11:23:00.001-06:00

Since I've been MIA...totally 'missing in action', I've still been 'cooking my heart out'...just not focusing on food photos, snapping a few pictures here, and there, so to speak! One recipes that really got my attention was the Crepes with the Bolognese meat sauce which truly is a classic from the 70's...a vintage sauce that never goes out of style!

As for the photo...please excuse the unprofessional presentation of what should have been nicer if I focused more on the presentation knowing that I would post it on my food blog!

So, here's the finished product of the Italian comfort casserole of the Crespelle con il Ragú, that is a famous vintage recipe from non other than Marcella Hazan the Queen of retro 70's and 80's and into the 90's cookbook author whom we worshiped back in the 'good old days'! I still have 4 of her 6 books and still cherish them. She passed away in 2013, but her Facebook profile still lives on by her beloved husband, Victor! She is truly loved and missed by us all, still learning so much technique and followed her recipes!

Crespelle con il Ragú
Italian Pancakes filled with Meat Sauce
source: The Classic Italian Cookbook
~Marcella Hazan

for 4 persons

1 1/2 cups meat sauce, Bolognese Style
1/2 cups plus 2 tablespoons Béchamel Sauce
1/4 teaspoon nutmeg
Crespelle (Italian Pancakes=Crepes)
1/2 cup freshly grated Parmesan Cheese
2 tablespoons butter

1. Draw off all the fat that floats to the surface of the meat sauce, then combine 1 cup of the meat sauce with 2 tablespoons of béchamel and the nutmeg in a bowl.
2. Preheat oven to 450 F.
3. Stuff the crespelle (fill and roll up) and arrange them in a lightly buttered flameproof bake-and-serve dish, following the directions of the preceding recipe.
4. Mix the remaining 1/2 cup meat sauce with the 1/2 cup béchamel and spread it over the crespelle. Sprinkle with the grated cheese, dot lightly with butter, and place in the uppermost level of the preheated oven for 5 minutes, then run under the broiler for less than a minute, until a light crust has formed. Allow to settle for a minute or so, then serve from the same dish.

In order to properly assemble this recipe, you will need Marcella's recipe...

Classic Bolognese Sauce by: Giuliano Hazan (Marcella's son)
Marcella's Béchamel Sauce...by Giuliano Hazan

You will need Marcella's Crespelle recipe...

Crespelle:

1 cup milk

¾ cup flour

2 eggs

1/8 teaspoon of salt

Put the milk in a bowl, and sift in the flour, whisking to remove any lumps in the mixture. Beat the 2 eggs in a separate bowl, then whisk to incorporate. Season with salt. Place the bowl in the fridge for an hour. When you’re ready to cook the crespelle, put a non-stick pan over medium heat, and coat with non-stick spray (or use butter). Ladle between 1/8 and ¼ cup of the batter into the center of the pan, swirling to spread the batter in a circle. Cook for about 45 seconds/side, until they start to get some color on them.

Sharing a photo of the actual Crespelle Bolognese by:Gavin's Cooking...

We salute you Marcella, and you will stay in our hearts with your famous Classic Italian recipes that will live on throughout generations!💖

Photo source:New York Times, in honor of Marcella Hazan's famous classic Bolognese Sauce
on... PINTEREST

Linking to:
Full Plate Thursday#370

Banana Oats (raisins) Mini Breads

2018-02-19T11:43:00.000-06:00

Before I even get started with my 'thrifty' recipe...I have some ~~splaining~~...explaining to do. If it weren't for my awesome 'thrift finds' useful and new...yes new wares because people buy these beautiful wares, keep them around or maybe use them once, and they donate it to Goodwill! I adore these mini loaf pans and they have become so useful, especially during the holiday when I can make my quick breads and give some out as gifts to friends!

As a matter of fact, everything here in this photo is a 'thrift find'...except of course is the yummy Banana Oats Mini Breads! The mini loaf pans, the round table mat, and the pretty 'milk glass plate'...all for the use of taking photos for my blog...yesss! As for the price on these items...you would not believe, because they are 'dirt cheap'. Goodwill Industries in our area in West Palm Beach has a huge donation every single day, and a tremendous turnover. From simple every day folks to the wealthiest people pull up in their Lexus and Jaguars, shop there!

Getting back to the Banana Oats Mini Breads...there isn't a day that I don't have bananas hanging around in my fruit bowl...if not, I run out the next day to get some. They get overripe so quickly and I make sure I use them up or freeze them, so I'm actually never without them. As for the recipe, I just did my basic quick bread, and figured out the rest this time with 4 ripe bananas!

Banana Oats (raisins) Mini Breads

1 1/2 cups all purpose flour
1 cup Quaker Quick Cooking Oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon powder
2 whole large eggs
1/4 cup canola oil
1/2 cup light brown sugar
1/4 cup cane sugar
4 ripe bananas
1 cup raisins, or any other dried fruits (optional)

In a large bowl, add the flour, the oats, baking powder, baking soda, the salt, cinnamon powder and stir together. In a smaller bowl, mash the bananas, add the oil, the eggs, brown sugar, cane sugar. Stir to mix by hand with a wooden spoon, and beat lightly with a whip for a few minutes until they are well combined. (Do not over whip!)

Spray Mini Loaf Pans, or 1 regular Loaf Pans with cooking spray and spoon to 3/4 full. Sprinkle the Oats Streusel (optional) on top and bake. Cool for 15 minutes and turn out. They will slide out easily!
Baking temperature time for both type of loaf pans:
For Mini Loaves...350 degrees for 20 min. and an additional 15-20 min. on 325
For large loaf pans...350 degrees for the first 30 min. and additional 25-30 min. on 325 degrees. (these timings and temperatures are 'tried and true' and never fails)

Streusel Oats Topping

1/2 cup butter, or vegan butter (for dairy free)
1 cup light light brown sugar
3/4 cup quick cooking oats
3/4 cup all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt

In a medium mixing bowl combine all the ingredients except the butter.
Cut butter into mixture with pastry blender, and mix together until mixture resembles coarse bread crumbs. Spread crumbs with a small teaspoon evenly on top of the Banana Oat Breads, and bake according to time and oven temperature!

Note: I noticed other Streusel Oats recipes that do not recommend quick cooking oats...well, that's not so true! I do have both type of Quaker Oats, Old fashioned, and Quick cooking. I buy both kind, especially when it's buy one...get one free in our supermarket! I save the Old fashioned oats for crunchy oatmeal cookies, or cook for breakfast!

Last but not least: I have been photographing my foods with my Android Samsung Cell Phone camera for the last 2 years...rarely use my regular Nikon camera which I paid for over $400. five years ago. I thought myself to learn how to take food photos back in the days when I started with my food blog along with my flood blog friends. Now days practically no one drags along their real camera to take picture anywhere...unless you are a pro, and set out to take some real serious photos!

Last: Lesson learned...to think that I was gonna stop blogging until I buy a more expensive up-to-date camera; no way!

Have a nice week ahead my friends, please come and visit my blog, I'm still here!
Hugs,

Linking to:

Full Plate Thursday #369

Roasted Cherry Tomatoes

2018-02-05T11:39:00.001-06:00

I must admit, that I have this passion for tomatoes, mostly red ripe tomatoes whether they would be the large beefsteak, the Roma, or the cherry and even more cute little succulent sweet grape tomatoes, which I have used in this recipe for my Roasted Tomatoes, although the recipe I followed was Cherry tomatoes!

The best part of these yummy tomatoes, is that you could roast them in a 'jiffy' at a high temperature whole, in one of your nice ovenware casseroles, especially a clean white ceramic casserole to show it off...from oven, to table. You just have to add some fresh chiffonade cut basils. (chiffonade=a few leaves of basils stacked up and rolled up in cigar fashion, and sliced thin)

What I love about these little beauties, is that you can dip some crusty baguette or rustic Italian bread pieces to dip in and sop up all the juices from the tomatoes, fresh garlic and olive oil, to make it a perfect rustic appetizer. Also, you can combine fresh angel hair spaghetti and it will make a perfect meal with a side salad! Can't brag enough about this amazing roasted tomatoes, so I will just share the recipe with you that I got from Ina Garten...enjoy!

Roasted Cherry (or grape) Tomatoes

4 pints cherry tomatoes
Good olive oil
Kosher salt
Freshly ground black pepper
20 fresh basil leaves, chopped or julienned
Sea salt

Preheat the oven to 400 degrees F.

Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.

Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

Venison Stew with Potato Balls

2018-01-19T07:59:00.000-06:00

After a long absence from my blog, I decided to return or just leave things the way they are...which is the wrong choice. Eight years have passed and things have changed so much on social media but I do feel proud to have accomplished so much not to give it all up!

I have several photos of great dishes I've made since my absence and would like to share them with you. While enjoying my Christmas vacation along with my daughter and grandchildren staying with family in Ohio, I did prepare some nice dishes since it's my second home and I enjoy feeling home and comfortable in the kitchen.

I must admit, venison is not on my favorite list of meat to prepare, but since I was asked to prepare something, I decided on a stew. There are three types of meats that I would rather stay away from cooking, is venison (poor 'bambi') lamb, and rabbit...each of these 3 I have witnessed being butchered, so I have a difficult time preparing them to be eaten! So that narrows things down to occasional beef, and pork...chicken is still on my list, and of course seafood as well! So, I will share the recipe with you how I prepared the Venison Stew...so northern style and for sure not something we make here in S. Florida for sure. We don't hunt...we fish!

Venison Stew with Potato Balls

1 large onion chopped
3 cloves of garlic minced
3 carrots scraped and chopped
3 stalks celery diced
4 Tbsp extra virgin olive oil
32 oz. vegetable broth
1 yellow hot wax pepper sliced (opt.)
salt, and pepper to taste
2 Tbsp Hungarian hot, and/or sweet
Paprika
3 - 4 1/2 lbs. venison cubed to 1 inch
pieces

In a large deep skillet, or dutch oven, on medium high heat, add oil and the chopped onion, garlic, celery, carrots, and yellow hot wax pepper, until onions are soft. Add the Hungarian paprika, and add about 1/4 cup of the broth. Stir and let it cook down until it thickens. Add the cut up venison cubes, stir and let it cook down until all is incorporated with the paprika mixture. Add the broth, cover with lid and let it simmer on med-low heat for at least 1 1/2 to 2 hrs until sauce is thickened, and meat is tender.
4-6 servings

For the Potato Balls

4 med potatoes peeled and diced
2 to 3 cups all purpose flour
2 eggs lightly beaten
salt and pepper to taste

Boil potatoes until tender

With a potato ricer, or in a food processor, mash the potatoes to a fine pulp

Mix together with the flour and eggs (not shown)

Lightly form into a large balls and with an ice cream scooper, scoop out equal amounts and form into balls.

Shape the balls into about 2 or inches round. Bring water to boil in a large pot and drop the balls into the rapid boiling water.

Potato balls should come to the surface and simmer for at least another 15-20 but no longer than that, or it will fall apart!
Scoop potato balls unto a platter with a large slotted spoon, and serve with the Venison Stew!
4-6 servings

Please Note: I've been having some serious issues with my comment section. I had 18 comments, and missing 8. I feel so bad because I have no idea what happened to the last 8 comments. Also, I'm not able to comment on most blogs, so I did leave comments on Google + on some of the comments, hoping that you would see them. I think the problem started when I tried to change and upgrade to a new look and lost some apps and content. I will try to work out these issues and try to comment on your blogs and reply back on mine as well! So sorry for not being able to comment on your blogs, but I will be contacting you one way or the other!
Hugs,
Elisabeth ...aka Liz, Lizzie, Eli, Elisa...Food and Thrift

Cleveland Winter 2017

2018-01-04T14:34:00.000-06:00

Hello my friends, I hope you all had a great holiday. I just got back from Ohio and I thought it would be nice to put together a post to show you all a series of snowy pictures, family gathering, and great food! I'll be back to post weekly, since that was my new year's resolution! I missed you all and I promise I will be more active on the blog (and at the gym ;) ).

Check out my granddaughter's post on Ohio!

This is my family property.

This is in Willoughby Ohio on Christmas Day

Standing Rib Roast sliced up by my nephew, Denes

This is a vintage ceramic tree from the 70's

These are various homemade Christmas cookies

Me and Santa Claus selfie

This is the first day of snow before Christmas

This is at my friends house

Family Christmas tree

Thank you all for visiting my post, I would love to hear from you!

Carrot Cake with Cream Cheese Frosting

2016-03-30T12:32:00.000-05:00

Spring has arrived, and so have Easter, which came early this year! What is more befitting than to make everyone's favorite Carrot Cake with Cream Cheese Frosting...and the best part is to top it off with Shredded Sweetened Coconut, and the best...of the best part of this fabulous cake is
the Candied-Spiced Walnuts
which I happened to think of at the last minute! You can certainly skip the spice, and just go with the sweet, and crunchy glaze. Once they are dry and separated, it can be easy spread on the cake for decoration and an added yumminess that I guarantee will be the first to disappear before cutting the cake!

This was our first Easter holiday without family and friends, and not a very comforting feeling to all of a sudden just have a complete change. Just like from childhood, mine and yours perhaps, we can see the changes that are happening in our lives when it comes to the holidays that are spent with our loved ones and friends, and one day...everything changes, just like it did this year! Death of a loved one, family being separated from each other, dearest friends moving away across the United States whom you've been close to and spending the last 15 years each holiday, and now...gone, perhaps forever; very sad, but total reality which we must learn to adjust to!

Best Carrot Cake with Cream Cheese frosting recipe: courtesy of Chew Out Loud

Note: the only change I made to this recipe...I used 1 cup of canola oil (instead of 1 1/2 cup)...I omitted the sour cream. My addition was the shredded coconut, and the Candied Walnuts for decoration!

We have to appreciate everything in life...the small and simple things especially, family, friends, and our health, which is not to be taken for granted! Learn to be happy with ourselves, and one-another is the key to life's simple pleasures! I don't always have the energy or passion to cook and bake at home since this is what I have been doing for decades as a professional career, but I always make an exception to do my best for family and friends if the occasion calls for it. No holiday has gone by without my contribution to a special occasion, and that will always go on as long as I can physically make it happen. It brings me joy, and contentment to see the smiles on the faces of the people I love!

As the lyric of the song goes..."I beg your pardon, I never promised you a rose garden"...we are not promised a rose garden, but we can certainly enjoy one, especially this particular one from 2 years ago when I visited extended family in Como, Italy. Could not believe my eyes, and how much joy it gave me to enjoy this beautiful little rose garden on a tiny little balcony overlooking a spectacular tall mountain, so actually I fared better, and I was promised a 'rose garden' ...and much more than that...love and devotion from a beautiful Italian family!

This beautiful white rose was from 'the actual' rose garden of Teresa...she so lovingly takes care of them, and they in return give so much peace and beauty for all eyes to gaze upon them!

I picked these gorgeous roses from the rose garden to put them in water, to enjoy!

As another saying goes..."stop and smell the roses"...yes indeed, you should take time to stop and smell the roses, whenever, wherever you might get the chance to do so. The only ones that really matter with such a beautiful perfume fragrance of their own are the ones that are naturally growing in a garden, and when you get the chance, don't pass them by!

I feel so blessed to have this opportunity to enjoy 'life's simple pleasures'...like this gorgeous scene looking out from the back of the house...never, ever, pass up the opportunity to find beauty in nature which are the simplest gifts from nature. You will never see the most beautiful healthy and the tallest pine trees, like in northern Italy, in the Como, and Lago di Como region. I was fortunate to spend 2 weeks there and loved every minute of it. I am so happy to share this with all my blogger friends!

Thumbprint Cookies

2016-03-22T12:35:00.000-05:00

I made these lovely jewel cookies over the Christmas holidays, and did not bother to post them until now. I certainly was so perfect, buttery, and the different fillings, other than just the plain jams made a huge difference. So light,flaky, and melt in your mouth. You just couldn't stop at one, since the different jams, including my homemade mango jam, seedless raspberry, lemon curd, and the most favorite was the Nutella filling that the kids loved the most!

Creation of the 'Thumbprint Cookies' came from the 19th century, either from Sweden, or the Jewish people of Eastern Europe. It's such a versatile, popular holiday cookie with so many variations. Of course it's self explanatory about the 'thumbprint'...in which, one will press with the thumb in the center of the cookie dough, for jam filling. The jam can be filled while baking the cookies, or after it has been baked. I make mine both ways, but I do prefer to fill the cookies after it has been baked to enjoy the filling more!

You can't deny how flaky and light these cookies are...and just look at the 'jewel like' filling ones...and oh, I forgot the I also used orange marmalade filling, as well, but the Nutella filling was every one's favorite, except the lemon curd filling. It was not my homemade lemon curd, but if you find a nice bright yellow colored lemon curd in a specialty store, or your favorite supermarket, just grab it, because it will show that it's very fresh, vibrant and true lemony flavor! Never mind the cost, which is not really cheap...it's well worth it, rather than using the 8 egg yolks, and all that butter and fresh lemon juice, plus time consuming, can be costly as well!

The best part is the sharing...pack most of them up in a plastic container, just make sure you overlap them carefully, otherwise they will smear! This is the only time I wish that I had baked them with the filling...instead fill them afterwards, but I assure you, this way it has a more intense flavor from the various jams, lemon curd, and Nutella filling...yumm!

I used the recipe from my trusted Gourmet magazine, from Dec. of 2007...which they called it Trios, because 3 cookies were joined together and baked that way, but for me it did not sound logical, just to break them apart!

Check out the recipe for the...
Thumbprint Cookies...TRIOS

Cranberry Muffins

2016-03-13T22:02:00.000-05:00

Since we're on the 'cranberry' page...I just wanted to share with you another delicious cranberry recipe! Who can resist fresh Cranberry Muffins, straight from the oven, fresh and homemade. So easy to prepare so moist, and delicious! Still using up my fresh frozen cranberries which I can no longer find in any supermarkets, so you have had to 'squirrel' away your very own! A few days ago, I made stuffing with fresh cranberries pre-cooked and folded in to the stuffing. Looked a little strange reddish in color, but oh, so good with roasted chicken!

These muffins were so incredibly good, I just wish I had saved more fresh cranberries in my freezer. There's so many ways to use up fresh cranberries. I will either look for frozen ones at Whole Foods or will have to wait till November again! For some reason,

I noticed in some of the Hungarian food bloggers' posts about muffins verses cupcakes...so if you make small muffins and put frosting on it...does that become a cupcake?...or is it the same thing...muffins with frosting?...I have never heard of such a thing! It's either muffins, or cupcakes! Seems to me that cupcakes get the frosting on them, and muffins may have a yummy glaze...but never, ever frosting! ...and anyway, cupcakes are more moist and delicate, and muffins seem to be more dense. I love the large muffins, but the regular basic size work just fine!

Today, was such a beautiful, pleasant, breezy, and sunny day, here in S. Florida, and especially on the beach, now that we have our beach back after practically losing the entire beach...due to heavy rains, and winds for the last few months, the beach erosion was terrible. We got tons, and tons. of sand being brought in, and have our beach back again to enjoy. Just wondering what will happen in the next 20 or 30 years from now...are we going to be washed away by the ocean?...seems like the beach erosion is such a problem here...wonder if 'global warming has anything to do with it! I would upload some photos for you re: the beach erosion problem, but that would be another long story that I would not want to get involved with on my 'food blog' at this time... (not that I haven't done that in the past.)

Cranberry Muffins
recipe; courtesy of Ocean Spray

1 1/4 cups sugar

1/4 cup butter, softened

2 eggs

1/2 cup milk

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped

Preheat oven to 350ºF.

Mix sugar and butter together in a medium mixing bowl until completely blended. Add eggs one at a time, beating after each addition. Stir together flour, baking powder and salt in a separate medium mixing bowl. Add this alternately with the milk to the butter mixture. Stir in nuts and cranberries. Spoon into 12 paper-lined muffin cups, filling 3/4 full with batter.

Bake 25-30 minutes or until golden brown. Makes 12 muffins.

I haven't promoted any of my other recipes in a long time, but I'm really fond of my Blueberry Muffins, especially with the added sour cream to it...do try these, and forget about the calories or the added fat from the sour cream. Just enjoy, and have a wonderful week! Hugs, Elisabeth

Sour Cream-Blueberry Muffins

Cranberry Pancakes

2016-03-06T12:12:00.000-06:00

Such a beautiful Sunday morning here, in S. Florida. Windy, mostly sunny, and 74 degrees F. which actually feels like in the low 60's...always about ten or more degrees cooler on the beach! A perfect time to make pancakes from scratch, especially when you still have a couple bags of fresh cranberries that you put in your freezer from last December...better use them up, although you can keep them in the freezer for at least 1 year! I always use my 'tried and true' Mark Bittman's Basic Pancake recipe, but this time I followed the Better Homes and Gardens, which has the addition of fresh orange juice as well. A good way to start your morning, on a lazy Sunday!

I have absolutely no clue, how many points these yummy pancakes are for Weight Watchers, but I quit temporarily again...for the third time, not easy to keep up with the points. You have to be really diligent to stay with the program!

Close up, you can see the beautiful ruby red chopped fresh cranberries, nestled in the fluffy light pancakes. This is a rare treat, which is the best way to enjoy at home, and forget about Pancake House, which we only have a couple left over now, in our area. Even if you would go out for breakfast or brunch, you will not find this anywhere...so stay home, and follow this easy recipe. You can also use frozen cranberries, but fresh cranberries are totally out of season for now!

Now, are you convinced how much tastier it is to make your own homemade pancakes from scratch, and adding cranberries, blueberries, chocolate chips that my grandchildren love...but one of my all-time favorite is perfectly ripe, sliced bananas dropped right on the top of the batter, as you're making it...yumm...enjoy!

Cranberry Pancakes

1 1/2
cups cranberries, coarsely chopped
1/4
cup sugar
2
teaspoons finely shredded orange peel
1 1/2
cups all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1
egg, slightly beaten
1
cup buttermilk

In a small mixing bowl combine cranberries, sugar, and orange peel; set aside. In a large mixing bowl combine flour, baking powder, baking soda, and salt. In another mixing bowl combine egg, buttermilk, orange juice, and margarine or butter. Add to flour mixture. Stir just until combined but still slightly lumpy. Fold in cranberry mixture.
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle.
Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Maple Syrup. Makes 16

Romaine and Potato Salad with Artichoke, Tomato, and Parsley Dressing

2016-02-28T13:09:00.000-06:00

Just back in September, around Labor day, I was so inspired to make this healthy, and beautiful salad, not realizing that I might want to use it as an inspirational post for my food blog, so I just snapped a photo of it and that was 'that'...in retrospect, now I'm sorry that I didn't take more time getting better 'shots' of this delicious and unusual salad! As the saying goes..."it is what it is, and move on", so I'm moving on, not just with my photos, but with my blog, and mostly with my life!

Nowdays we are all so concerned about eating healthy, and 'clean'...so what really is, clean eating? In my opinion, free of chemicals, antibiotics, mostly vegetarian? I'm not too sure, but I do know it is wise to be eating fresh, raw, green vegetables, fruits, all free of pesticides, and buying organic as often, as you can. It does take a little more time and effort to create healthy, meals, but so well worth it!

This particular photo...I just decided to 'pop' it into my posts to show that even when we were asked to join a simple extended family Labor Day get together, this was my contribution! A healthy and refreshing fresh vegetable tray with simple plain Light Greek Yogurt, and sprinkled with Pink-Peppercorn Lemon-Thyme spice mix, that can be used on meats, and vegetables as well. I just love it and use it in dips as well!

Romaine and Potato Salad with Artichoke, Tomato, and Parsley Dressing

recipe inspired by; Real Simple magazine

Per Serving
- Calories454 calories
- Fat24 g
- Sat Fat3 g
- Cholesterol0 mg
- Sodium927 mg
- Protein12 g
- Carbohydrate49 g
- Sugar4 1 1/2pounds fingerling potatoes, halved1 1/2

1 1/2 pound fingerling potatoes, halved
1 beefsteak tomatoes chopped
1 15.5-ounce can artichoke hearts, drained and quartered
1/3 cup chopped roasted almonds
1/4 cup chopped fresh flat-leaf parsley
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
kosher salt and black pepper
4 romaine hearts, halved or quartered if large

DIRECTIONS

Steam the potatoes in ½ inch water until tender, 12 to 15 minutes. Drain and let cool.
Meanwhile, combine the tomato, artichoke hearts, almonds, parsley, oil, vinegar, and ½ teaspoon each salt and pepper in a medium bowl.
Serve the dressing spooned over the lettuce and potatoes.

Torta Soffice di Mele {Light Apple Cake}

2016-02-21T14:27:00.000-06:00

Hello everyone! Just when I thought I was returning to my blog...my world have seemed to have fallen off a large cliff, and it was not so easy to climb back. Since the first week of last October of 2015, everything have seemed to change...sudden death of my beloved older sister Anna (Aniko) in Cleveland...who I have blogged about one year ago...my weird and bizarre (at home) accident, ripping my upper arm open...(due to falling over my simple little Pilates chair in the middle of the night...goes to show you that if you can't see to go to the bathroom...have a 'night light'...which I do have but did not turn on! (some of those exercise equipment do have sharp edges that can actually, certainly injure you. Got rid of it after having it next to my bed for six years!

Spending two weeks in the hospital, due to allergies to 3 different antibiotics did not help either for the wound to heal, instead...making it worst for infections. I ended up having to be hooked up to a wound vacuum machine, at the hospital, and using a smaller version of it at home...having a nurse come out every day to change bandage! So, October and November of last year was the worst 2 months of my life...I must admit honestly. December was slightly better, and I went back to my beloved home town re-visiting my family and painfully missing my dear sister Aniko who has left this world but her presence is forever there at the house, and in our hearts!

It seems like I have abandoned my blog...which actually I did, in a sense that I did not even want to peak in to see what's going on; not just with my blog, but with others' as well! I owe all of you friends, and followers a huge apology...not visiting, and commenting on your beautiful blogs. To make things worst...I have lost nearly 100 followers, not blaming them for leaving because I was a 'no show'...simple as that! Since then, my photos have show up regularly and 'thrift' blogs...yet, another 'food and thrift' blog...taking away from entering into my blog...which is totally different. I tried to change the name, but will have to really start all over, perhaps and have my own domain?! which will co-host it, not worth the hassle! Besides the familiar name I decided to chose close to the 'food' name is taken by another blogger some time ago...so I will remain with the same title that I chose close to 6 years ago, and that's ...that!

I made this Italian apple cake last September, and was going to post it, and I did not get a chance. Photos are not the best, taken with my cell phone camera, but then again...I was not anticipating to want to post about it, so I did not bother taking better pictures with my camera...and of course, cloudy and dreary day did not help either...although, the sun does peak out just about every day here in S. Florida, even if for an hour or less which is really nice! The cake is light, buttery, and so very moist and delicious!

Since the last few months, I have been quite active on Facebook, keeping up with some of my food blogger friends, and old and new friends, as well. As for family, not so active...for some reason, they don't want to associate with their own...due to 'exposure', I guess, not wanting the world to know 'who belongs to whom'?! My daughter never, ever posts anything about me, and has told me, she wants to keep her Facebook page, and friends private...knowing that her friends know who her family, i.e. (mom) is...I suppose it's better this way!

Now, I have totally gotten off the subject about the Light Apple Cake! I made this amazing cake withe the fresh apples, at my sister's house when I was there last October, and I was so thrilled that she absolutely loved it, and wrote down the recipe...but sadly she passed away one week later!

Torta Soffice Di Mele{Light Apple Cake}

2 1/2 cups flour
2/3 sugar
3 eggs
2/3 melted, unsalted butter
grated zest of 1 lemon
1 teaspoon baking powder
pinch of freshly ground nutmeg
1/3 cup milk
3 apples (golden delicious or granny smith work well)

Preheat oven to 350 degrees. Combine all ingredients except the apples. Mix until smooth batter is formed.

Butter and flour a 9″ spring form pan. Pour in the batter. Peal and core apples, then slice thinly and arrange in a circle pattern on top of batter. Apples may sink slightly into the batter.

Bake the cake until a wooden toothpick inserted into the center comes out clean, about 1 hour. Remove room oven and let cake cool slightly on wire rack. Remove the pan sides and slip the cake onto a serving plate. Serve at room temperature.

The only addition I made, I added 1 teaspoon baking soda, juice of 1 lemon as well, 1 tteaspoon cinnamon powder ( for me, cinnamon goes well with apples, and it's a must have. I also changed it to 1/2 cup of cup of milk, for softer texture!

Our last 'selfie'...together, one week later
on Oct. 7th, 2015
she collapsed and 'died'!

I made the Torta Soffice di Mele the second time a month later in Cleveland, for my sister, and I do think it turned out better than the first time. I added the sliced apples in half of the batter, and added the remaining sliced apples on the top, and also sprinkled it with a mixture of cinnamon, and sugar. The additional added ingredients made it lighter, and not like a pound cake batter, which is also good, but I prefer a light cake. Pound cake is...pound cake, but this recipe is supposed to be a (Light) version, which the title says so, therefore I had to adjust it. Not every recipe is 'true'...so you have to make it 'tried and true'

I did miss all of you dear blogger friends, and I will try my best to keep blogging, which is a good 'therapy'...and NOT to be occupied with thoughts of sadness...life has to continue, which is proper to say, and most importantly we all have families and loved ones that need us here, right now. Everything in it's earthly, and heavenly order must be decided and done to the best to our ability, and... capability. Heavenly matters are, and will be decided by a 'higher power' at the right time when it is decided by God!
Love, and Peace,
Elisabeth

White Chicken Chili

2015-09-03T11:22:00.000-05:00

I've been contemplating whether to just quit the whole blogging, or continue on, even if I post once a month...at least it's better than none at all. I've invested five years into food blogging. so I'm not gonna stop now! I've been using my smart phone to take quick photos of everyday 'life' and I must say it's a lot more convenient than lugging around your digital camera although, today I decided to get my camera out for this 'brainstorming' quick idea of making chili...not just any chili with the beef, I decided to use white chicken breasts...no big deal just leftover rotisserie chicken from my local Publix supermarket.

What a fun way to welcome September, and fall season just around the 'corner' to come up with all these beautiful and vivid falls colors, and hardy 'stick to your bones' goodness with a bowl of warm chili with chicken which is so much lighter than beef. Instead of making it in the slow cooker (crockpot) I just didn't want to wait for it to cook for 6 hours...although, I did cook the dark red kidney beans, and the Great Northern beans ahead of time separately, and added the shredded chicken at the end of cooking time.

Let me tell you, this amazing chili with is such a $ stretcher...a real 'thrift' bargain, you can feed an 'army' with it and they will love it and thank you for it, and you can 'pat' yourself in the back that you have a winning recipe idea on your hand. Also, you most likely have most of these ingredients in your cupboard and in your fridge. As for the spices, they are also very basic as well. You can make this as hot, medium, or mild if young children are eating it. Since I'm such a Pinterest 'geek' I actually did find this recipe on Pinterest by a well know food blogger, so I will post her recipe and my adaptation of how I made it!

{ Crockpot} White Chicken Chili

My adaptation in BLUE
serves: 8-10

1 large yellow onion, chopped
1 can (15-ounces) low sodium Great Northern Beans, drained and rinsed well
2 cups dry cooked Great Northern Beans+ ( save1 cup of the liquid it was cooked in)
1 can (15-ounces) low sodium Red Kidney Beans, drained and rinsed well
2 cups dry cooked dark Red Kidney Beans + (save 1 cup of the liquid it was cooked in)
2 cans (10-ounces each) diced tomatoes with green chilies
1-28 oz can diced tomatoes (drain liquid and save in a measuring cup)
1 can (15-ounces) sweet corn kernels
I used 2 fresh leftover cooked corn (shaved off the kernels to add at the end)
¼-teaspoon chili powder
1 teaspoon chili powder
¼-teaspoon ground cumin
1/2 teaspoon ground cumin
¼-teaspoon garlic powder
1/2 teaspoon dry granule garlic and parsley
⅛-teaspoon paprika
1 teaspoon Hungarian sweet paprika
salt and fresh ground pepper, to taste
1 cup low-sodium chicken broth
2 cups of the liquid from the beans it was cooked in
1 tablespoon extra virgin olive oil
1 bottle (12-ounces) beer
1 bottle Samuel Adams beer
4 chicken breast halves
whole breast of a store bought rotisserie chicken taken off the bone
1 avocado, diced, for garnish
shredded cheddar cheese, for garnish
sour cream, optional

Instructions

Place the chopped onions, beans, tomatoes, and corn in the crock pot.
1-1lb. bag of dry Great Northern Beans soaked for 2 hrs. after bringing it to a boil (in a large pot covering it with water) adding 2 bay leaves, 1 half onion, salt and pepper. Do the same with the red Kidney Beans. Simmer beans on low heat till almost tender to the 'al dente' about 1 hr.

Stir in chili powder, cumin, garlic powder, paprika, salt and pepper.
Add both beans with their liquid to a 'Dutch oven' (heavy duty large pot) the drained diced tomatoes, add the spices, and the beer. Cook for an additional 1 hr. on med- low uncovered.
Add chicken broth and beer.
Place chicken breasts on top.
Cover and cook for 3.5 to 4 hours ON HIGH, or until chicken is thoroughly cooked. Or cook
on LOW for 5 to 6 hours, or until chicken is done.
Shred the deboned chicken breast, and add it to the pot, along with the corn kernels. Add the olive oil. Add 1/4 cup of flour to the reserved tomato juice, which is about 1/2 cup, whisking it till a smooth paste, and add it to the pot with all the ingredients. Simmer for an additional 25 minutes
Remove chicken breasts from the pot and place on a cutting board; let cool for a few minutes.
Shred chicken and stir it back into the pot; cover and continue to cook for 15 minutes.
Ladle chili into bowls and garnish with avocado, shredded cheddar cheese and sour cream.

Serve.

Notes

RECIPE SOURCE: DIETHOOD

Nutrition Information

Serving size: 486 grams (17-ounces) Calories: 345 Fat: 5.3

Cream Cheese Filled Banana Bread

2015-08-02T13:44:00.000-05:00

By the time I get to catch up posting again...I will be going back to Cleveland for another visit to check on my sister; who is not improving with her mental and physical health...sad to say! In the meantime, I have not spent any time on my blog for one month. I do have several photos of things I have made that I would love to share with you and this amazing Banana Bread with Cream Cheese filling is one of them!

Now that I have joined Weight Watchers again, for the 'upteenth time'...in my opinion, this time is the best time joining and still losing the desired weight is beyond my 'wild' expectation. It is so easy to track the points and stay within the 'portion control' is so important. The extra point allowance of (49) is used at your own convenience, which I chose for Saturday and Sunday. That's when I can bake and cook to my 'heart's content' and I love it.

We all love a good homemade banana bread and my daughter ~~and I make a loaf every week~~ makes a loaf with the leftover ripe bananas. Actually I just make the special ones every now-and-then when a new recipe catches my eye! Since I'm a Pinterest addict, I save quite a few interesting and new recipes...although this may not be so new, but 'new to me'!

Cream Cheese Filled Banana Bread

recipe source; lil luna

Ingredients

1 cup sugar
½ cup butter, softened
2 eggs
3 mashed ripe bananas
1 tsp. salt
1 tsp. baking soda
4 TB sour cream
2 cups flour
1 TB Sugar
½ tsp. cinnamon

Cream Cheese Mixture :

8-10 ounce cream cheese, softened
⅓ cup sugar
1 egg
1 TB flour

Instructions

Mix sugar, butter & eggs. Dissolve baking soda in sour cream, add bananas, salt and 2 cups flour. Mix all together.
Divide ½ of this mixture into 2 floured loaf pans.
Combine cream cheese ingredients and spread over mixture in pans. Spread remaining banana batter on top.
Sprinkle top with 1 TB sugar mixed w. ½ teaspoon cinnamon before baking.
Bake at 350 for 50 min. Cool and serve.

Been having much needed rain here in Palm Beach...just wanted to share this beautiful photo with you that I snapped at the 'spare of the moment' with my Smart Phone...also, all the previous photos have been taken with my cell phone since most of the time I'm not prepared to take photos and do not have my camera 'on hand'.
Wishing you all a beautiful Sunday...although in most parts of the globe Sunday has ended, so have a beautiful and pleasant week, to all my friends!

My Cleveland visit...Part 2.

2015-06-30T17:55:00.000-05:00

Here we are in the middle of summer, and I'm showing you winter photos...how silly is that!?
The reason for that is because I need to catch up over the last six months that I have missed posting.
Thank you so much for your sweet and kind comments that you left on my blog, and I truly appreciate that you care and have missed me...as I certainly have missed you!

So here we are, on our way to visit my parents' grave near by...me taking the beautiful scenery winter photos which I rarely get to experience since I moved away from Ohio decades ago to sunny S. Florida! One thing for sure, I don't miss the terribly cold winters, but I do love the snow when it's just like this, with a bit of sunshine, clear skies -minus- the snow storms.

We arrived at the cemetery, all the graves are covered with blankets of crisp fresh snow, glistening in the sun. It's about 27 degrees F. way too cold for me, but I decided to take a 'selfie' of us and my sister actually was happy to pose for the photo!
Now comes the good part...she thinks she recognized our parents' grave which is near that tree in the background (turns out it was actually in the next row) also near the tree!
In the meantime...she decides to say a prayer and have a conversation with our parents standing on the wrong grave...to say the least!

I must share this most amazing, super moist and sooo delicious Apple cake that Susan, (my nephew's wife) made for us, after a scrumptious Bolognese sauce with homemade gnocchi!
You probably recognize this famous Jewish Apple cake...a recipe which I also had from the seventies and eighties that is still very popular!

This apple cake is super moist, with all these wonderful apple chunks half of them in the middle of the batter, and the other half on the top which makes it so attractive...so pretty!

Mom’s Apple Cake
by: Smitten Kitchen

6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)
Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean. Cool completely before running knife between cake and pan, and unmolding onto a platter.

Food and Thrift

Rakott Krumpli=Hungarian Layered Potatoes

New York Cheesecake

Banana Cream Cheese and Chocolate Chip Bundt Cake

Antipasto Salad... two ways

Tabbouleh

INGREDIENTS

PREPARATION

Linguine and Clam Sauce

Roasted Vegetables with Roasted Branzino

Quick Chicken Pho

Grilled Lamb Chops with Tomato, Mint, and Garlic Sauce

recipe ispired by; William-Sonoma

For the sauce:

Roasted, Corned Beef and Cabbage

Learn To Cook: How to Make Fresh Pasta (Homemade Fettuccine)

Crespelle con il Ragú=Italian Pancakes(Crepes) Filled with Meat Sauce

Banana Oats (raisins) Mini Breads

Roasted Cherry Tomatoes

Venison Stew with Potato Balls

Cleveland Winter 2017

Carrot Cake with Cream Cheese Frosting

Thumbprint Cookies

Cranberry Muffins

Cranberry Pancakes

Cranberry Pancakes

1 1/2cups cranberries, coarsely chopped1/4cup sugar2teaspoons finely shredded orange peel1 1/2cups all-purpose flour2teaspoons baking powder1/2teaspoon baking soda1/2teaspoon salt1egg, slightly beaten1cup buttermilk

Romaine and Potato Salad with Artichoke, Tomato, and Parsley Dressing

DIRECTIONS

Torta Soffice di Mele {Light Apple Cake}

White Chicken Chili

Cream Cheese Filled Banana Bread

My Cleveland visit...Part 2.

1 1/2
cups cranberries, coarsely chopped
1/4
cup sugar
2
teaspoons finely shredded orange peel
1 1/2
cups all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1
egg, slightly beaten
1
cup buttermilk