GAME DAY!

Watching the Superbowl?  There are certain foods that are synonymous with this all-American celebration.  Chicken Wings along with some blue cheese dressing, carrot and celery sticks make a great appetizer.  For heartier fare, set up dinner at half-time with a good old fashioned bowl of Chili.  Whether you’re serving a large crowd or a small family, how about making it more interesting by switching it up a bit to a Chili Bar?

What to include?  I have a vegetarian in my family, so I traditionally prepare a meat chili as well as a vegetarian chili.  Build upon some creativity and grab a serving bowl or a bread bowl (a small bread round with the top sliced off and the bread hollowed out, creating a crusted bowl).  Start building!

• meat chili
• vegetarian chili
• mashed potatoes – yes!
• grated cheddar, monterey or pepper jack cheese
• sour cream
• guacamole
• sliced scallions
• freshly chopped cilantro
• freshly chopped tomatoes
• sliced black olives
• chopped jalapeno peppers (for kick!)
• tortilla chips
• salsa
• corn bread

Set up ‘The Bar’, call in the gang in to help themselves and enJOY your friends & family…EASY!

Don’t forget the Margaritas ~ Virgin for the kids.

Chester County Book & Music Company in West Chester, Pennsylvania

It was 1997 when I walked into The Chester County Book and Music Company in West Chester, Pennsylvania to do some market research.  It was part of a research project that I was working toward as a pre-requisite to my studies at Immaculata University.

My topic of choice for my research project was on how to write a cookbook.  On that day in 1997, I walked into the largest bookstore in the county, scoped it out and saw an employee on a ladder loading the shelves with books.  There we were – in the cookbook section of the store as I looked up at thousands of cookbooks, dreaming that one day, mine would be on that shelf.  He was kind and took a few moments to speak with me.  His words remain with me today as he said, “Write what you know and put it on the shelf!”  I did.   The first publication of MaMa Mia Cucina was published in November, 2007.

The book store is a Chester County icon and I am sorry to say that they are closing their doors in February.  My hope is that they will re-open one-day soon.

When I walked into the store today, January 8, 2013 to thank my friends at The Chester County Bookstore, I am grateful for my beginnings, their advice, and all that they continue to bring to our community.

Forever grateful and best wishes to my friends at The Chester County Book & Music Company!

How do they do it?  Their turkeys are raised on their family farm with lots of fresh air, clean water, sunshine and nutritious grains.  They take special care of their birds ensuring quality to all who share in the bounty.

As a group of us gathered at their farm store prior to making the walk up to the turkeys, we first wiped our shoes with anit-bacterial wipes in an effort of eliminating any potential bacteria and illness to the turkeys.

On our way up we first visited the cattle.  The Pounds’ family also raises beef.  I must say, it was quite pleasurable to watch the cattle roam the land as nature intended.

As we approached the turkey gathering, the birds greeted us, reacting to our visit.  Evidently, turkeys like, and are attracted to visitors, as well as shiny and sparkling objects.  Some shiny and sparkling objects also hang in the hen house as a distraction to the sometimes frustrated birds.

The Tom Turkeys are slightly larger than the Hens and enjoy opening their wings and ‘strutting their stuff’, as they say.  The Hens have pink/red necks, while the Toms have some blue.  I guess this is where the pink and the blue come in distinguishing the boys from the girls?  Don’t you just love nature!  And…there really is a ‘pecking order’ in the world of turkeys.  As geese know and understand the importance in flying in formation, the turkeys are also aware of their place and order in society.  Animals, like children, teach us many important life lessons if we study them.

Our tour ended with a visit from a brave and special Hen who sat nicely for a visit from all who welcomed an opportunity to offer a special touch. 

If you have not had the opportunity to share in an all-natural fed antibiotic and hormone- free turkey, you must!  Pounds’ Turkeys are available at Thanksgiving, Christmas and late summer.  Their birds are free of added salts, oils and water/broth solutions.  Frozen turkeys, as well as delicious turkey selections, are available all year.  Personally, I am a big fan of their Turkey Pot Pies, which are freshly-made on the farm.

Place your order quickly, the celebrated holidays are around the corner!

Orders accepted at:  724-845-7661

Visit the Web:  www.poundsturkeyfarm.com

For our family favorites of stuffing, apple pie and many side dishes, order your copy of MaMa Mia Cucina HERE.

 

HAPPY THANKSGIVING!

 

The autumn harvest is in full swing, and eating seasonally is beneficial to your health as well as pleasing to the senses.  Savor the flavors and take in the colors, textures and aromas.

Enjoy your favorites, new varieties and try a new option each week.  Experiment in the kitchen.  So, what’s in season?

  Apples – Try the many varieties!

Beets

Blood Oranges – you must try one!

Broccoli

Broccoli Rabe

Brussels Sprouts

Cauliflower

Celery Root

Chard

Chestnuts

Chilies

Cranberries

Fennel

Figs

Grapes

Green Beans

Green Cabbage

Kale

Pears

Persimmons

Pomegranates

Potatoes

Pumpkin

Radishes

Rutabagas

Sweet Potatoes

Squash, Squash and Squash… (to name a few…)

Kids are back to school, the weather is turning cooler, the leaves are beginning to change color, and… let’s face it…we live in a society that I truly believe wants to eat healthier, but can’t seem to find a lot of time to cook.  Am I talking to you?

Soups are comforting, warm, inexpensive to prepare and nutritious.  With a little planning and a small investment in time, a large pot of soup goes a long way.  I like to keep a little extra in the freezer for those nights that I don’t have time to cook.

Chicken Soup means many things to many people.  It is a simple and basic soup that you can prepare as a broth, or add an abundance of grains and vegetables for a satisfying meal.  If you have a friend or neighbor that isn’t feeling well, share a little with them while building community.

Gather the kids in the kitchen and teach them to peel and chop vegetables.  Give them a kid-friendly knife and cutting board and teach them safety first.  The vegetables can be chopped and prepared a day ahead of time and sealed in a plastic bag to be added to the pot of soup to be cooked the next day.  When you’re ready to cook the soup, add chicken, seasonings, water and chopped vegetables to a large stock pot and simmer while you’re at home, or cook in a crock pot.

Cook a traditional Chicken Noodle Soup recipe, or substitute the noodles for rice, quinoa or another favorite gluten-free grain for those that are gluten intolerant.

Try my family’s BEST favorite recipe in MaMa Mia Cucina ~ A Flavor of Good Food and Good Family.  Click HERE and order your copy today!

Remember cooking with Grandma?  Food is supposed to be fun.  If your child learns one new skill each day and you enjoy each other’s company – mission accomplished!  Let’s get our children back in the kitchen sparking their creativity, and teaching them good nutrition and health.  Let them see, taste, smell and play.  They will thank you!

Keep some extra fresh fruit salsa in the refrigerator for a healthy snack.

Fruit Salsa with Whole Wheat Tortilla Chips

½ cup each of favorite fruits, chopped – to equal 3 cups of chopped fruit

(Suggestions:  kiwi, grapes, blueberries, mango, peaches, strawberries, oranges)

1 tablespoon of freshly chopped cilantro

1 whole scallion, chopped

1 tablespoon honey

1 tablespoon freshly squeezed lime juice (you may substitute lemon or orange juice)

Combine ingredients and set aside.

Tortilla Chips

Cut each whole wheat tortilla round into 8 pieces, cutting as pie slices.  Brush with olive oil, and sprinkle with sugar and cinnamon.  Bake at 400 degrees until lightly brown, approximately 5 to 7 minutes.  Dip into the salsa…enjoy!

Note:  A great after-school snack for the kids!

Enjoy!

The kids are home from school and want to experiment in the kitchen.  Try this no-bake cookie that they can prepare with little supervision.  And, for the kid in each of us that loves the combination of chocolate and peanut butter…yum.

This cookie recipe is an oldie but a goodie.   As a kid, my mom prepared these cookies for my brother, often – they were his favorite.  It wasn’t long before he began making them for himself.  Recipe can also be found in MaMa Mia Cucina.

Chocolate Oatmeal Cookies

Biscotti di Farina d’Avena con Cioccolato

1-1/2 cups sugar

½ cup butter (or Earth Balance Spread)

½ cup milk (may substitute almond or rice milk)

boil for 1 minute and add 2/3 cups peanut butter

5 teaspoons cocoa

1 teaspoon vanilla

4 cups oatmeal

In a large saucepan, melt butter, then add the sugar and milk.  Boil for 1 minute, and then add peanut butter.  Add remaining ingredients into the saucepan and stir with a wooden spoon until well-combined.  By the teaspoon, place cookie batter onto a sheet of wax paper, spacing evenly and let cool completely.  MANGIA!

Note:  Transform this recipe to a gluten-free version using gluten-free oats.

Switch up the traditional, and serve individual servings by placing a scoop of potato salad in an individual lettuce leaf, garnish and add individual potato salad servings to a large platter.  Very pretty…  And, either way, delish!

All-American Potato Salad

6-8 large red bliss potatoes

2 stalks of celery, diced

1 small Vidalia onion, diced

3 hard-boiled eggs, sliced

Boston lettuce leaves for garnish

Dressing

6 tablespoons mayonnaise

4 tablespoons sugar

2 tablespoons white vinegar

2 tablespoons light olive oil

1 teaspoon sea salt

White pepper to taste

Paprika for garnish

Wash and scrub potatoes, add to a large saucepan, cover potatoes completely with water and boil on medium heat until potatoes are cooked through and tender.

Add eggs to a small saucepan (so that they don’t roll as they’re cooking) and completely cover eggs with water and cook over medium heat until eggs are cooked – about 5 minutes.  Drain and cool completely.

Meanwhile, as the potatoes and eggs are cooking, line a serving bowl with lettuce leaves that have been washed and patted dry with paper towels.

For the dressing, add mayonnaise, sugar, white vinegar, oil, salt and pepper to a small mixing bowl.  Whisk all ingredients until well combined.  Chill.

Drain potatoes in a colander and let cool slightly.  Peel, and cube potatoes.  In a large mixing bowl, add cubed potatoes, diced celery, onion and dressing.  Mix well until all vegetables are well combined with dressing.  Add to lettuce-lined serving bowl and add sliced hard-boiled eggs and a sprinkling of paprika for garnish.  Chill for at least 4 hours before serving.

*Note:

For Vegans, omit the eggs and substitute mayonnaise for Vegan mayonnaise.

Like music, food is reminiscence of some of our cherished memories.  It takes us back in time as we experience our senses…once again.

I hope you enjoy this simple summertime recipe that can be enjoyed all year long.  You may also roast all varieties and colors of peppers.

Roasted Red Peppers

(Peperoni Rossi Arrostiti)

6 large red bell peppers

1/2 cup extra-virgin olive oil

1/2 cup fresh chopped parsley

4 cloves garlic, peeled and minced

salt and pepper to taste

Wash peppers, pat dry, and place on oven rack.  (I place a sheet of foil on the rack first to catch the drippings).  Turn on broiler and broil until the skin turns black.  Continue to rotate the pepper until it is all black.  Remove from oven and place in a bowl, covered with plastic wrap.  Set aside, and cool for at least one hour.  Once the peppers have cooled, peel the skin off the peppers.  Remove the seeds and tear or cut into strips.

In a large bowl, combine the oil, parsley, garlic, salt, pepper, and add the peppers.  For a stronger flavor, marinate for at least one day for the flavors to blend.

My grandfather loved to feast on roasted peppers.  He roasted the peppers on the grill, prepared them with the marinade, and made a sandwich with fresh Italian bread.  Who had time to wait for the flavors to blend?  Afterwards, my grandmother became upset with him because he made a mess!  This is still my favorite way to eat roasted peppers, and my favorite sandwich!