Leave it to Lucia......

Greek Yogurt Cheesecake.........What???

2013-12-29T15:17:00.002-08:00

Yes, it's absolutely true, you can make a delicious cheesecake using greek yogurt! And it is so simple to make. You have got to try it and see for yourself just how easy it is to make. The best part is that using greek yogurt will save you on a few calories which is a bonus this time of year!!

Makes one 9" round springform pan

For the crust:

1 cup crushed graham wafers
1/2 cup butter, melted
3/4 cup sugar

pulse everything together in a processor. transfer to your pan. press firmly with your fingers to coat the bottom of the pan and slightly up the sides.

Filling:

2 cups greek vanilla yogurt (I used 2%, but Im sure any kind will do)
4 eggs
1TBSP corn starch

Whip everything in a mixer. (see......I told you it was easy!!)

pour into pan.

Bake at 350' until slightly golden around sides, or sides start to come away from the pan. about 35 minutes.

Topping:

You can certainly top this cheesecake with canned pie filling, but I made a blueberry topping very easily.

1 1/2 cups fresh or frozen blueberries
1/4 cup sugar
2TBSP cornstarch

Heat all together in a small saucepan on medium heat, once it comes to a boil and thickens remove from heat. Pour onto warm cheesecake and let the cheesecake come to room temperature, then refrigerate. Best if made a day ahead, but if you can't, refrigerate it for at least 4 hours in advance.

Enjoy!

Apple coffee cake

2013-11-18T18:58:00.001-08:00

We had a surplus of apples on our tree this year, and I always love to try something new with them. This cake is so moist, and the original recipe encourages you to make the cake a day in advance so the flavours in the cake deepen. It is a fabulous cake, and is definitley a keeper recipe. Enjoy!

Adapded from epicurious

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 cups oil
2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3 cups peeled, cored, and thickly sliced apples
1 cup chopped walnuts ( I did not add)
1 cup raisins (I did not add)
Vanilla ice cream for serving (optional)

preparation
1. Heat the oven to 350 degrees. Butter and flour a 9-inch tube pan. Sift together the flour, salt, cinnamon, and baking soda.
2. Beat the oil and sugar together in a mixer with a paddle (or in a bowl with a hand mixer) for 5 minutes. Add the eggs and beat until the mixture is creamy. Stir in the dry ingredients. Add the vanilla, apples, (walnuts, and raisins if adding them ) and stir until combined.
3. Turn the batter into the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out.
4. Serve with vanilla ice cream, if desired.

Banana Coconut muffins

2013-09-15T18:47:00.000-07:00

I always seem to have brown bananas on my counter. So, of course I make banana cake, loaf, muffins, smoothies etc. I tried these muffins and since I'm a coconut lover, I thought the combo was stellar!

Enjoy!

Banana Coconut Muffins

2 cups all-purpose flour
1/2 cup oatmeal
2 teaspoons baking powder
1/2 teaspoon salt
5 very ripe bananas
1 cup oil (I used 1/2 cup coconut oil, and 1/2 cup oil)
1 1/3 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cup sweetened flaked coconut, plus more for sprinkling on top of muffins

Whip bananas, oil, sugar and vanilla on high speed of mixer until smooth and creamy. Add eggs. Continue to beat until combined. In another bowl add all dry ingreedients. Add to wet ingreedients. fold gently with a spatula until moistened and combined. Scoop into muffin lined tins. Sprinkle with a bit of flaked coconut. Bake at 350' for 15-20 min. Makes 24.

Best Ever Rhubarb Crumble

2013-09-02T20:23:00.000-07:00

I love cook books. I have a bit of an addiction really. No matter where I am I gravitate to cookbooks, and could sit and flip though the pages over and over again. I found this recipe in an old coil bound book from a thrift store, and it was called " best rhubarb crumble ever". I am always looking for some good rhubarb recipes and was drawn to this one. It truly is a wonderful recipe and the crumble top is amazing. I have used it several times since discovering this special recipe and have substituted any fruit with the rhubarb. Hope you enjoy it as much as our family does.

Rhubarb Crumble

Butter a 9 x 13 dish

In a large bowl combine:
8 cups rhubarb, or any kind of fruit
1 1/2 cups sugar
1/2 cup flour
1/2 tsp cinnamon

Toss to coat all the fruit with flour mixture and then pour it into the prepaired baking dish.

In another bowl combine:
2 cups flour
1 1/2 cups brown sugar
1 cup rolled oats
1 cup butter, melted

Combine all ingredients and sprinkle over fruit. Bake at 375' for about 35 minutes. Serve warm or at room temp, with a scoop of vanilla ice cream.

Enjoy!

Nicoise Salad

2013-07-15T20:41:00.003-07:00

Don't you just love having salads in the summer time? I love a good salad for lunch with all sorts of fresh goodness from the garden. This salad, is a great way to use up leftover salmon. It is a hearty salad, with the potato, salmon and eggs in it but it is a beautiful meal to have on a hot summer evening with an ice cold glass of vino......

Nicoise salad

2 handfuls of green beans, trimmed
10-15 baby new potatoes
1 1/2 cups roasted salmon or tuna, (or canned would be fine)
2 roma tomatoes, cut into wedges or chunks
4 hard boiled eggs, cut into quarters
1/2 cup black olives, pitted
1 large handful of arugula (optional, but its sooo good!)

Dressing:
in a jar or salad container combine:
1/2 cup olive oil
1/2 cup white wine vinegar, cider vinegar is fine
1 tsp honey
1 tsp dijon mustard
salt and pepper to taste

Shake well and keep refrigerated

Boil potatoes until fork tender, drain and put them in a bowl with very cold water or an ice bath. Do the same with the beans. Cook the beans only a few minutes and quickly transfer them to an ice bath. Boil your eggs, peel them and then chill. (These ingredients call all be done the day before you'd like to serve this dish to make less work for you on salad day!)

To serve this salad, assemble every item in rows on a shallow platter, it looks so beautiful when it's done. Drizzle with all the dressing.

You're going to love this one......

Baked, Not Fried!

2013-07-07T20:16:00.000-07:00

The kids go on these kicks. They ate a cheese string every day in their lunch for months. They won't touch them anymore. It happened just after I purchased a costco sized pack of cheese strings, of course. So I was wondering how to use up the pack, and thought about making mozza sticks. I love mozza sticks as an appetizer when we go to a restaurant. So I did some research and found that I just made my own little concoction and they were a hit!

Baked Mozza Sticks With Marinara Sauce

20 Cheese strings
4 eggs, beaten
1 cup flour
2 TBSP corn starch
1 cup dry bread crumbs
1/2 cup corn flake crumbs
1 tsp seasoning salt
1 tsp dried oregano
1 tsp dried basil

Get three large shallow bowls. In one bowl place the eggs. In another bowl place flour, corn starch and seasoning salt, and in the last bowl place bread crumbs, corn flakes and herbs.

Step 1: roll cheese string in egg, shake off any excess
Step 2: roll cheese string in flour mixture
Step 3: roll cheese string in egg mixture
Step 4: roll cheese string in bread mixture

line each cheese string on a parchment lined baking sheet.

All this rolling will ensure a very crispy cheese string. At this point you need to freeze the prepaired cheese strings for 2 hours and up to two days.

When you are ready to bake them, preheat your oven to broil. Place cheese strings on top rack for 4 minutes. Remove from oven and turn each cheese string. Place in oven again for 4 more minutes or longer if you want them more crispy. (just be careful not to over bake them or the cheese will begin to ooze out)

Serve warm with a bowl of warmed marinara sauce.

Marinara sauce:

1 TBSP olive oil
1-2 cloves garlic
1 cup of tomato puree (crushed tomatoes, or diced)
salt and pepper to taste
pinch of sugar

In a small pot heat your oil. add chopped garlic and turn in the pan for about 10 seconds. add tomatoes. Cook on low heat for about 20 minutes. Add salt and pepper, and pinch of sugar.

These were a hit today, and guess who loved the most.......the same kids who refused to eat cheese strings!!

Have a great day,
Lucia

Caramelized Sweet Potato Fries

2013-05-27T08:39:00.000-07:00

Who doesn't love fries? These sweet potato fries are divine. I try and make them as often as possible, everyone just loves them around here. They are soft on the inside, crispy and caramelized on the outside, and no need for ketchup.......these fries are delicious on their own. If you have any leftover, cut them up into bite sized pieces, and toss them into a salad for a nice twist.

Go get yourselves a sweet potato and try them this week, you'll love them!

Enjoy!

2 sweet potatoes, peeled and cut up into fries or bite sized pieces

2 TBSP olive oil

2 TBSP brown sugar

1 TBSP chili powder

1/2 tsp salt

Preheat oven to 400'

In a large bowl mix everything together, making sure to coat he potatoes with all the gooey goodness.

Transfer to a cookie sheet and roast for 25-30 minutes or until you just can't take it anymore and need to try one. Go ahead.

I made these ones into bite sized pieces but feel free to cut them into long strips. Anything goes!

pineapple, black bean and red pepper salad

2013-04-11T06:28:00.004-07:00

If you've never looked through a Costco cook book, you have got to get your hands on one. Their recipes are absolutely stunning. This recipe, is such a refreshing, flavorful treat. The lime, and cilantro combo is always a winner .

For the vinaigrette:

1 lime, juiced
3 TBSP marmalade, apricot, or apple jelly
1 TBSP olive oil

For the Salad:
2 cans black beans, rinsed
2 cups fresh pineapple cut into tidbits
2 cups frozen corn kernels
1 red pepper cut up into small bits
1/3 cup red onion finely chopped
1/3 cup finely chopped fresh cilantro
**optional** seeded and dices jalapeno pepper

Whisk dressing together in a small jar or bowl. Add all the salad ingredients into a large container. Toss with dressing. Refrigerate for several hours.

This is a perfect summer salad.

Enjoy, enjoy, enjoy!

Potato chips

2013-04-09T19:22:00.001-07:00

Ok, another mandolin recipe for you all, and if you weren't sold on getting a mandolin slicer for my apple chips, you need to get one for these potato chips.
Easy. Low fat. Crunchy. Healthy!

Russet potatoes ( as many as you need for your crew)
Olive oil for drizzling
Salt

In a large bowl add thinly sliced potatoes. I used a number 2 thickness on mine and they were fabulous. Add enough olive oil to coat them, not too heavy on the oil. Add salt and line them on a parchment lines cookie sheet. Bake at 300' for 15 minutes, turn each chip over and then watch them for the next ten minutes or so. If you like them more crispy and brown leave them in longer.

The result is amazing. They taste like potato chips you buy, but so much better. You would never guess they were a healthy snack!

Enjoy these ones!
Xo
L.

Apple chips

2013-04-02T17:23:00.001-07:00

I himmed and hawed about buying a mandolin for years. I've always wanted one, but thought that for the amount of times that I would use it, it was not worth the money. Well, let me tell you, if you get one for these chips alone, it is worth every penny!

These "chips" are more like candy really. You may find other apple chip recipes that don't call for the simple syrup used in this recipe, and you just simply bake the chips. This recipe is a special one....

Boil 2 cups of water and 2 cups of sugar in a small saucepan for about ten minutes until you get a light syrup consistency. In the meantime, while the syrup is boiling, wash, core using an apple correr ( you can omit this step if you don't mind the center core being in the chip) then using your brand new mandolin, slice very thinly 8 Granny Smith apples, though I'm sure any kind would be delicious. Add apple slices to the pot of syrup. Add enough so syrup can cover each apple, you may need to do a couple of bathes. Bring to a boil for two minutes. Using tongs, carefully place each apple slice onto a cooling rack placed onto a cookie sheet.

Bake at 300' for about ten minutes. Watch them because they will turn brown quickly thereafter. Once you remove them they will continue to crisp up.

Now go on, grab those apples that have been sitting in your fridge and make some apple chips! You are going to love them!

P.S. don't throw away the syrup when you're done. It has an amazing apple flavor to it. Refrigerate it and add it to a martini!

My new found love........

2013-02-22T17:49:00.000-08:00

Coconut oil!

I had heard about coconut oil before, but never thought about using it. A couple of weeks ago, I was at costco and they were selling it for $16.00 for a huge tub. I figured, what the heck, I'll try it. Well, now Im just looking for things to use it in all the time. I'v been using it on my face, skin, hair, for cooking and tonight, I made these beauties. Coconut, oatmeal chocolate drop cookies. NO BAKING REQUIRED!! The kids stirred everything up, we scooped up all the cookies onto a parchment lined sheet, and threw them outside for a few minutes to chill (one good think about living in a cold climate is that you have an extra freezer outside your front door)

These are chewy, chocolatey, and every little but addictive!

This recipe is an oldie but a goodie. They are a favorite of ours and now with the substitution of coconut oil, I guess I can eat a whole whack of them!

In a saucepan combine:
1/2 cup coconut oil ( butter if you don't have the oil)
1/2 cup milk
1 cup brown sugar

Let it come to a boil, stirring occasionally and allow to boil for 4 minutes.

Add in 1/2 cup cocoa powder and mix well. Add a teaspoon of vanilla and stir in.

In a large bowl add in 3 cups oats ( I used half quick oats and half old fashioned)
1 pkg shredded sweetened coconut ( about 2 cups)

Dump hot cocoa mixture into the bowl and mix very well until everything is coated in chocolate , your mouth is salivating and you can't help but eat a spoonful right out of he bowl!

Line 2 sheets with parchment paper. Using a small scoop or teaspoon drop heaps of the mixture onto the pan. Refrigerate until hardened.

Keep in a Tupperware container in the fridge or freezer.

These are absolutely decadent. Enjoy!

Heavenly ham roast

2013-01-07T19:23:00.003-08:00

My husband loves roast ham. I make it often for him, but I try not to get too fancy with ingredients when it comes to ham, because it is just so nice as is, roasted in the oven. I came across this recipe, and based on the reviews just had to try it. I don't think I will ever try a different ham recipe again. This is a keeper!

Old Fashioned Ham
with Brown Sugar & Mustard Glaze
recipe from Bon Appetit, March 2008

1 10-pound smoked ham with rind, preferably shank end
1 cup unsweetened apple juice or apple cider
1/2 cup whole grain Dijon mustard ( I used plain dijon)
2/3 cup (packed) golden brown sugar
1/4 cup honey

Preheat oven to 325°F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F. Remove ham from oven. Increase oven temperature to 375°F.

Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. (I didn't do this since my ham was already spiral sliced.)

Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes. Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature.

Egg nog cookies

2013-01-07T19:11:00.001-08:00

Here is an old, old, recipe from from my nonna's collection! Traditionally they are called lemon twists, lemon knots or in Italian "tarralli". It is a moist cake like cookie but super simple, makes a whole bunch, and they freeze well.

I had egg nog left over from the holidays that I wanted to use up, so I made an egg nog version of this cookie, and let me tell you......I've been told they were the best cookies I've ever made! So, I will leave you with both recipies, traditional and my version....egg nog!

Wishing everyone near and far a very blessed and happy New year.

Much love
Lucia
XOOO

Egg nog Cookies

In a large bowl or mixer combine:
1 Cup of sugar

1 3/4 cup of shortening

Whip these two ingreedients together until fluffy. Then add in:

3 eggs

Slowly add in:

1 cup plus 2 TBSP egg nog (milk in traditional version)
grated zest of an entire lemon (traditional version only)

Then mix in:

5 cups flour
5 teaspoons of baking powder

The dough should be slightly sticky, add more flour if you think it is goopy sticky though.

Preheat oven to 350 and using an ice cream scoop, place balls of dough onto parchment lined baking sheets. bake for 12-15 min. Do not overbake, these cookies are best, in my opinion, just baked with no golden edges, but bake them to your preference.

Once you remove them from the oven, let them cool for just a few minutes and brush on the icing while still slightly warm.

ICING

1/2 cup icing sugar
2 TBSP egg nog
1tsp rum

For the traditional version ICING

juice of one lemon (the one you just zested)
icing sugar
grated lemon peel, otional

These were the best cookies I made all through the holidays, and I made a lot of cookies.....

enjoy!

Candied Pumpkin Seeds

2012-11-05T14:06:00.001-08:00

I have always been a fan of roasted pumpkin seeds, but sweet? Oh yes, my friends, this is where its at.

2 cups pumpkin seeds
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
1 cup packed brown sugar.

Mix everything together in a bowl. Transfer to a cookie sheet and spread the seeds evenly.

Bake at 250' for about an hour. Turn the seeds about halfway through.

Enjoy this sweet treat, and don't feel guilty about chomping down too many of these little seeds. They are FULL of nutrients:

Crunchy, delicious pumpkin seeds are high in calories, about 559 calories per 100 g. In addition; they are packed with fiber, vitamins, minerals, and numerous health promoting antioxidants.

Their high caloric content mainly comes from protein and fats. On the positive side, the nuts are especially rich in mono-unsaturated fatty acids (MUFA) like oleic acid (18:1) that helps lower bad LDL cholesterol and increases good HDL cholesterol in the blood. Research studies suggest that Mediterranean diet, which is liberal in monounsaturated fatty acids help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.

The seeds contain good-quality protein. 100 g seeds provide 30 g or 54% of recommended daily allowance. In addition, the seeds are an excellent source of amino acid tryptophan and glutamate. Tryptophan is converted into serotonin and niacin. Serotonin is a beneficial neuro-chemical often labeled as nature's sleeping pill. Further, tryptophan is a precursor of B-complex vitamin, niacin (60 mg of tryptophan = 1mg niacin).

Glutamate is required in the synthesis of γ-amino butyric acid (GABA). GABA, an anti-stress neurochemical in the brain, helps reducing anxiety, nervous irritability, and other neurotic conditions.
Pumpkin seeds are a very good source of anti-oxidant vitamin E; contain about 35.10 mg of tocopherol-gamma per 100 g (about 237% of RDA). Vitamin E is a powerful lipid soluble antioxidant. It prevents tissue cells from the free radical mediated oxidant injury. Thus, it helps maintain the integrity of mucus membranes and skin by protecting from harmful oxygen-free radicals.

Pumpkin kernels are an also excellent source of B-complex group of vitamins such as thiamin, riboflavin, niacin, pantothenic acid, vitamin B-6 (pyridoxine) and folates. These vitamins work as co-factors for various enzymes during cellular substrate metabolism in the human body. In addition, niacin helps to reduce LDL-cholesterol levels in the blood. Along with glutamate, it enhances GABA activity inside the brain, which in turn reduces anxiety and neurosis.

Furthermore, its seeds contain very good levels of essential minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium. Just as in pine nuts, pumpkin seeds too are very rich in manganese (provide 4543 mg per 100 g, about 198% of daily-recommended intake). Manganese is an all-important co-factor for antioxidant enzyme, superoxide dismutase. It is therefore, consumption of pumpkin kernels helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.

Medicinal values of pumpkin seeds.

Research studies suggest that pumpkin seed to have DHEA (Di hydro epi-androstenedione) blocking actions. Thus, it cuts the risk of prostate and ovarian cancers.

In addition, experimental studies suggest that certain phytochemical compounds in pumpkin seed oil may have a role in prevention of diabetic nephropathy (kidney disease).

Pumpkin Chocolate Chip Muffins

2012-11-05T08:19:00.000-08:00

You know me......I can't throw anything away when it comes to food. I just hate being wasteful, and I like to be creative in trying to use things up without having to throw them away.

The kids carved their pumpkins for Halloween night, but on Nov. 1st, mom was peeling and chopping up Mr. Jack o lantern into bits. I cubed some and froze it, which I will use to make pumpkin Chili (will post it soon....) The rest I placed in the oven flesh side down on a baking sheet, roasted for about an hour and once it cooled, simply scooped it into a bowl, gave it a quick whirl with my hand blender and packed it into 2 cup portions in ziplock bags so I could make these fabulous little muffins all year long.

Pumpkin Chocolate Chip Muffins

Makes 24 muffins

4 eggs
1 3/4 cups sugar
2 cups grated pumpkin, cooked and mashed pumpkin or canned pumpkin
1 1/2 cups vegetable or canola oil

Mix all of the above very well in a large bowl until smooth.

Combine in another bowl:

3 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
2 cups chocolate chips

Add the dry ingredients to the pumpkin mixture. Don't over mix, but mix until well combined.

Bake@ 400' in 24 paper lined muffin tins for 15-20 minutes

Enjoy the warm smell of cinnamon and pumpkin wafting through the house.......

Bolognese Sauce

2012-10-15T08:59:00.001-07:00

Comfort food at its finest, this bolognese sauce hits the spot every time. If you don't subscribe to it already, the ANNA magazine is absolutely a stunning compilation of wonderful recipes. This bolognese sauce comes from ANNA and it is perfect.

As the fall days are getting crisp and cool, let this sauce simmer up a fragrance in your home that is irreplaceable. It freezes well, so make lots and then you can have it any day of the week....even on those crazy busy school nights.

Enjoy!

From ANNA magazine:

3 tablespoons unsalted butter
1 small onion, minced
1 small carrot, minced
1 celery stalk, minced
1 ounce pancetta, minced
1 pound ground veal
1⁄2 pound lean ground beef
1⁄4 pound lean ground pork
1 cup whole milk
1 cup white wine ( I use red too and it is great)
1 (28-ounce) can diced good-quality tomatoes
1 (14-ounce) can crushed good-quality tomatoes
Coarse salt and freshly ground pepper, to taste

Melt butter in large heavy saucepan over medium heat. Add onion, carrot, and celery; cook until soft, about 5 minutes. Add pancetta and cook 7 minutes. Add ground meats and cook until mixture breaks up but is not yet browned. Add milk and bring to simmer, cook 15 minutes. Add white wine and tomatoes. Reduce heat to low and partially cover. Cook 3 hours, stirring occasionally. Season with salt and pepper.

Makes 4 cups.

Note: Use 2 cups of Bolognese sauce for 1 pound of uncooked pasta. Sauce becomes very thick as it cools. When serving, leave a bit of the pasta water with the pasta when combining with Bolognese sauce to thin it. Sauce can be frozen for up to 1 month. For best results, ensure that the cooking temperature is set at low for the final cooking stage.

Irresistible Granola Bars

2012-10-15T08:48:00.001-07:00

Granola Bars

These chewy granola bars are irresistible. Simple to make and they keep for several days. Great for lunches or breakfast on the go kind of mornings.....

Adapted from Healthy Recipes From the White House to You

Ingredients

6 tablespoons grape seed oil, or other neutral oil, plus extra for brushing the pan
2 cups quick oats
1/2 cup mixed seeds (such as pumpkin seeds, sunflower seeds, and sesame seeds)
1/2 cup honey
1/3 cup dark brown sugar
1/3 cup pure maple syrup
Pinch of salt
1 cup nuts (optional) walnuts, almonds, pecans, or hazelnuts
1 1/2 cups mixed dried fruit (such as cranberries, raisins, cherries, apricots, papaya, and pineapple — use at least three kinds and cut large fruits into dime-sized pieces) I used only cranberries
1 teaspoon ground cardamom or cinnamon

Directions

This recipe calls for one teaspoon ground cardamom or cinnamon, so I used 1/2 teaspoon of each.

Heat the oven to 350ºF. Line a nine-by-nine-inch square baking pan with parchment paper or foil, letting a few inches hang over the sides of the pan. Brush with oil.
Spread the oats and seeds and nuts if using them on another baking pan and toast in the oven until they're golden and fragrant, about six to eight minutes, shaking the pan once during toasting.
In a saucepan, combine the oil, honey, brown sugar, maple syrup, and salt. Stir over medium heat until smooth and hot.
Transfer the toasted oats and seeds, dried fruit, and cardamom and/or cinnamon to a large mixing bowl. Pour the hot sugar mixture over the oats, seeds, and dried fruit, and stir until well combined.
While the mixture is warm, transfer it to the prepared pan, pressing it into the pan easily with an offset spatula. Bake until brown, 25 to 30 minutes.
Transfer the pan to a wire rack and allow it to cool completely.
Using the overhanging foil or parchment paper, lift the fruit and oat mixture out of the pan and place on a work surface. Cut into 1-1/2-inch-by-3-inch bars.
Serves nine.

Fresh tomato, garlic and basil linguini

2012-09-01T18:28:00.001-07:00

This pasta dish is a perfect summer dinner. We make it all summer long using the fresh ingredients from our garden. The best part is, it is EASY, FAST and sooo delicious!

4-6 ripe tomatoes, finely chopped ( I added red and yellow tomatoes)

2 cloves garlic, minced

1/4 cup extra virgin olive oil

1/4 cup freshly grated parmesan cheese

salt and pepper to taste

fresh basil, chopped

linguini pasta

Cook pasta according to package. While pasta is cooking, chop tomatoes, and add all your ingredients to your pasta serving bowl. When pasta is cooked, strain and immediately toss into your tomato mixture. add more olive oil if needed. Grab some napkins and enjoy slurping up this delicious dinner!

Strawberry Rhubarb Amaretto Jam

2012-09-01T18:18:00.001-07:00

Everything tastes better with Amaretto. When I cam across this recipe, I just knew I had to try it, and let me tell you, what a fabulous way to start any morning!

Strawberry Rhubarb Amaretto Jam

8 cups strawberries, washed and hulled

8 cups rhubarb, washed and chopped

12 cups sugar

4 TBSP fresh lemon juice

2/3 cup Amaretto liquor

Heat fruit and sugar over medium heat until sugar is dissolved. Bring to a boil and boil rapidly for 20-30 minutes. Stir in lemon juice. Remove foam. Allow jam to cool for 5 minutes. Stir in Amaretto. Pour jam into hot, sterilized jars, 1/4 inch from the top. Process for 15 minutes.

ENJOY!

Home made tortillas.....Si Senior!

2012-06-16T19:24:00.002-07:00

I will never buy store bought tortillas again! These soft, fresh tortillas took no effort to make at all. They freeze well in a large ziplock bag, if they last......they also keep well refrigerated for several days.

I used white flour, but by all means, feel free to use whole wheat.

Homemade Flour Tortillas

4 cups all-purpose flour
1/2 cup vegetable oil
2 tsp salt
1 1/3 cup warm water

1. In a medium sized bowl, stir together flour and salt. Add oil and warm water, stirring to combine. Transfer dough onto a lightly floured surface, and knead for about 3 minutes, until dough is smooth. Divide dough into equal pieces, rolling each piece into a ball about the size of a tennis ball. Allow to rest, covered with plastic wrap, for at least 30 minutes.

2. Once dough has rested, preheat pan over medium-high heat. Roll out each ball into a circle, about 6 inches in diameter. Cook one at a time in the hot pan, when it starts to puff and a few brown spots have appeared its time to flip it over. Cook other side for about another minute.

ENJOY!

Artisan Bread

2012-05-19T16:18:00.001-07:00

This is by far, the BEST BREAD I'VE EVER HAD!!!!!

You need to plan ahead when making it, but before bed tonight, mix this up. Tomorrow, you will be so proud of yourself that you could produce such perfection. BEWARE: you will eat the entire loaf in one sitting......so make a double batch!!

Enjoy!

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups ( 5/8 cup = 1 1/2 cup plus 2 TBSP) water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.

Hearty Sicilian Soup

2012-05-07T13:36:00.000-07:00

There is nothing better then a hearty soup on a rainy day......This is what's on tonight at our place. The best part is that it is a one pot meal, and is wonderful reheated. Great for lunches too! A steaming hot bowl of this Sicilian soup is sure to warm you up and make you feel cozy. Comfort food at its finest. Enjoy!

15-20 meatballs, large or small, I like bite sized ones
5 cloves garlic, minced
1/2 onion, chopped
2 TBSP olive oil
1 can rinsed kidney beans
2 1/2 tsp black pepper
salt, to taste
2 carrots, chopped
2 stalks celery, chopped
1 zucchini, chopped
1 can chicken broth
1 can crushed tomatoes
1 can diced tomatoes
1/2 tsp fresh chopped rosemary
1 can tomato paste

cooked macaroni, or short pasta

Fry your meatballs in a large stockpot with the olive oil until browned. Add onion and garlic, saute just a minute or two. Add all the other ingredients, but the pasta. While the soup is simmering cook your macaroni in another pot. once they are fully cooked, add them to your soup.

Serve with grated parmesan cheese on top.

Enjoy this one, let me know if you like it....

XO
L.

2012-05-02T07:54:00.000-07:00

Good morning everyone! Just wanted to share this fabulous recipe, a recipe that we enjoy very much at home and one that is great to send to school with the kids for a snack with their yogurt (although I would make it nut free for the kids) This is such an easy recipe, even a child could make it!

Homemade granola

4 cups large rolled oats
1⁄4 cup wheat germ
1/4 cup wheat germ
1 cup any type of nut, coarsely chopped
1 cup dried cranberries
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1⁄4 cup butter
1⁄2 cup honey

Preheat oven to 350°F. In a large bowl combine all dry ingredients and stir well to combine. In another bowl, melt butter with honey (microwave for about 1 minute) and pour over dry ingredients. Stir well. Spread a thin layer onto 2 baking sheets and bake until golden, about 20-25 minutes. Remove from oven and cool. Store in an airtight plastic container or ziplock bag. Makes 6 cups. Keeps for about 2 weeks.

Serve over yogurt with freshly cut berries or fruit, eat it plain or sprinkle it over ice cream.

Enjoy! Let me know if you try this, I'm curious to hear what you think.

Have a wonderful day!

XO

Lucia

As refreshing as it gets....

2012-04-02T06:44:00.000-07:00

There is nothing..... NOTHING better then home made ice cream. I got myself an ice cream maker last year and have been addicted to making every and any kind of ice cream. If you don't have one, it is a great investment in my opinion. You can control what goes into it. If you are a person with allergies....this is a must have. Making ice cream is simple and does not require a lot of time.

I had some strawberries that I wanted to use up, and since the warm weather is MAKING me pull out the gin and tonic, I figured I had better make some strawberry lime sorbet to add to it!!

So here it is, a beautiful burst of red, to add to your gin and tonic, or to any drink for that matter to make a spritzer. Simply delicious on its own, Strawberry Lime Sorbet.

Strawberry Lime Sorbet

1 quart fresh strawberries, washed and hulled
1/2 cup water
1 lime, squeezed (if you are not a lime person, use a lemon or orange)
3/4 cup sugar
1 tsp grated lime zest
1 TBSP gin or vodka

In a blender, mix everything together untill it is smooth and creamy. At this point, stop yourself from getting a straw and slurping it down!!! Trust me, it is tempting! Refrigerate 1-2 hours.

Pour this mixture into your ice cream maker and churn for 15-20 minutes (sorbet is soft after churning, it will firm up once frozen). Transfer to a plastic container and freeze.

**if you do not have an ice cream maker**
reduce the sugar to 1/4 cup and add 3/4 cups corn syrup.....the corn syrup helps the sorbet to stay softer so it does not freeze into an ice block.

Pour the blended mixture into a plastic container and every hour stir it up with a fork until set.

Now, for the most delectable part, add a scoop of your sorbet to a glass. Top with any beverage of your choice, and sit down, sip, breath and restore.

Enjoy this one friends!

XO
Lucia

Date anyone??

2012-03-20T16:48:00.000-07:00

I was always skeptical to try them, even though I love dates, and I love mascarpone cheese, but together?? My rule of thumb is try everything once, especially when it is made in an amazing restaurant. Don't be afraid of food!! You will more then likely surprise yourself and discover a new flavor that you never knew you would enjoy.

Last week I was out with a dear friend, and they were selling mascarpone stuffed dates for dessert......this was my big chance!

They were spectacular! So delicious that I went out the next day to buy some ingreedients and made them at home.

So simple, delicious, and.......healthy really!

Mascarpone filled dates with maple syrup and chopped pistachios

Medjol dates (large succulent dates, no substitutions)
mascarpone cheese
unsalted pistachios, chopped (for garnish)
pure maple syrup, also for garnish

Cut dates lengthwise, leaving bottom intact. Remove pit. Whip mascarpone in a bowl. Fill dates with whipped mascarpone and gently close them together. Arrange on a dish. Refrigerate for at least 2 hours. Can be made day before. Before serving, drizzle with maple syrup and sprinkle with pistachios.

Is your mouth watering yet?