Spaghetti with Calamari Sauce

Being in a mostly Italian family, we seem to eat a lot of pastas and never get tired of it. In Italy, a meal without pasta every day, is unheard of...just as in Hungary, a meal without soup every day is 'not a meal' ...as my father used to say...so, I'm 'famous' for both! I make a lot of different pastas with different sauces, and I also make a lot of soups, as well. The most popular sauce in my family is the simple 'red sauce' that you cook up in 30 minutes. It doesn't have to be with fresh tomatoes...if you have a favorite good canned tomato puree, which is the easiest way, add some seafood...as in this case calamari/squid... then you have dinner PRONTO~

I'm not going to make a big deal about this; it's one of those pastas that I rarely take photos of...cooking this at the last minute...lighting in the evening not the best, not so great photos...been cloudy and rainy just about every day, but here in S. Florida, we can have a rainstorm and half an hour later the sun will come out, and sometimes it even rains when the sun shines...just from one single cloud...strange, but true! Family away to NYC for the weekend, and I'm staying here withe the cute little Chihuahua pups...Stella and Luigi. They are such a joy, so happy, and a delightful pair. On to the recipe...actually no recipe; mad from 'scratch' but will be jotting down the easy method!

Spaghetti with Calamari Sauce
recipe by; Elisabeth

1- 28 oz. can Tomato Puree (I used Hunt's this time)
1 onion chopped
3 cloves garlic mince
3 Tbsp extra virgin olive oil
fresh basil snipped
fresh oregano snipped (you can use dried)
1 cup white wine (you can use veg. broth, or fish stock in place of wine)
1/2 cup water
salt and pepper to taste
red pepper flakes (use the amount you like)
1 lb. calamari-squid cleaned and sliced (not too thin, 1 inch)

In a medium saucepan, heat olive oil on med. high heat. Saute chopped onions and garlic until soft, and wilted. Add the wine and let it cook down to half the amount. Add the tomato puree, and add 1/2 cup of water right into the can...swish around to clean out the leftover sauce in the can. Add that to the saucepan. Switch to high heat, let it come to a boil, and turn down the heat to med./low to simmer for at least 20 to 25 minutes longer. Add the fresh snipped herbs, and the cleaned and rinsed calamari; also the little tentacles. Cook for no longer than 5 minutes. Caution not to cook any longer, or it will turn to a 'rubbery' texture.
Serve over spaghetti, or linguine...Enjoy!

Mango-Lime Sorbet

'Rainy Days, and Mondays'...is precisely what is happening here, in S. Florida at this very time! It is a lazy day...or I should say morning. I'm watching the Olympics as I'm typing my post...barely able to take my eyes off the T.V...watching the water polo with U.S. and Hungary...with a 4 - 0 ...Hungary leading! (ending with 11-6, Hungary winning!)

Very strong defense from Hungary! ...last night I watched the women's volleyball...U.S. against Italy, with U.S. pummeling the Italian team, wow!

Mango season is just about over now...I saw 3 lonely mangoes leftover on the mango tree, but we did get quite a few even towards the end to make some more mango creations. Nothing compares to fresh fruit sorbet...I love sorbet, more than ice cream...because of the light texture and pure fruit flavors along with the citrus fruit, such as lime! You really just have to know the formula, in making sorbet. It has to be equal amount of sugar and water for the simple syrup, which you just bring to a boil, and cool down, even best to chill several hours, or overnight!
Just add the chilled fruit puree with the cold simple syrup, and the lime juice, and you're good to go, mixing it in your ice cream maker.

Mango-Lime Sorbet
recipe by; Elisabeth

1 1/2 cups granulated sugar
1 1/2 cups water
4 cups mango puree
juice of 3 limes
a pinch of salt

In a medium saucepan, bring water and sugar to boil.
Stir frequently, just until sugar melts, and water comes to a full boil. Set aside to cool.
Peel and dice about 4  mangoes...more if needed to make 4 cups of puree. Add the juice of the 3 limes to the puree. Cool the the simple syrup in the fridge for several hours, ore overnight, before adding to the puree.

Combine the simple syrup and the mango puree in in the ice cream maker, and mix for about 20-40 minutes. Next...with the mango sorbet in the ice cream maker cylinder, put into freezer...no more than 40 minutes.



Spoon sorbet into a quart size plastic container, and freeze until firm! It is the best sorbet, that you can make homemade with other fruits as well. I would love to make a strawberry, or blueberry sorbet. Next, on my list!

Speaking of which, I totally wiped out my blog list by mistake...always messing around, fixing things. Now, I have to add my favorites...one-by-one. I did not intentionally wipe your blog out, will get my list back up soon, since I rely so much on my regular commenter friends.











Linking to: Full Plate Thrusday, @ Miz Helen's Country Cottage

                Thursday Favorite Things @ Katherines Corner

Ricotta Spiral Pastry

 

I am so behind with my post that I intended for Thursday...and here we are, it's Friday now, and way into the evening. I don't have any new things to post, except these perfectly yummy Ricotta Spiral Pastries that I got the idea from a food blogger friend Gizike from Hungary. @ Gizi Receptjei (Gizi's Recipes)...Click over to check her Ricotta Spiral Pastry with Bacon Bits...in English, but you will recognize it from the inviting photo of her yummy creation! While you're there, browse through her other amazing recipes, and lovely photos to illustrate them!

Hers is with crispy bits of bacon, and mine is with fresh chopped basil, and fresh chopped oregano. I used what my daughter had in her fridge, and freezer...she just diddn't have bacon. Lora and I are never without Pepperidge Farm  puff pastry, or phyllo dough, and other ingredients which for us are 'staple ingredients' such as ricotta, and Reggiano Parmigiana cheese.

Just reading the recipe in Hungarian, and knowing I had all these ingredients on hand, I got so thrilled about making it. Just thaw out the puff pastry and you're ready to start. Gizike's blog is in Hungarian, but she has a TRANSLATE option. Just 'sift' through some of the inconsistencies on the translator because some stuff may sound totally ridiculous, which does not fit correctly into the English language, or vica-versa, according to a Hungarian food blogger, constantly mentioning to me that the translate is humorous most of the time!

Speaking of which! Couldn't be any more humorous than, trying to translate from a Bulgarian food blog. Wonder who does these translations...because, that specific time, when I tried to get the recipe of a stuffed chicken, and was interested in the stuffing ingredients. I certainly was not about to print it out (in fact, I let the blogger know of the problem)...no response!......translate option said, instead of 'stuff the chicken'...'f--k' the chicken ...now I'm blushing! So just venture with the translate, carefully!

 Ricotta Spiral  Pastry
 adapted from,Gizike

1 sheet puff pastry
1 cup whole milk, or low-fat ricotta cheese
1/4 cup parmesan cheese, grated
1 egg
a few basil leaves, and oregano leaves, chopped
or herbs of your choice
2 cloves garlic chopped
salt, and pepper to taste
2 Tbsp butter, melted (optional)

In a medium bowl, mix together with a fork; the ricotta, parmesan, basil, oregano, eggs garlic, salt, and pepper.
With a rolling pin, roll the thawed out puff pastry lightly, and evenly. Brush some of the butter on it, and spoon the ricotta mixture evenly.

 Start to roll up the dough 'jelly roll' style.

Now, you can start to cut them with a sharp knife.

Cut the slices carefully about 1 to 1 1/2 inches.

(note: the little end piece on the right corner. I actually saved that too.)

Place the spiral rolls carefully in a round cake pan...(I used a pan with a removable bottom. Make sure you spray the pan with cooking spray!
You can also use a rectangular pan, depending if you use a single portion, or double portion!

Brush the rest of the butter on top, and with a soup spoon, pat them down lightly and shape them into rounds.

In a preheated 375 degree F. oven, bake for 35-45 minutes, until it gets golden brownish around the edges.

It turned out incredible, flaky, and oh, so ridiculously overly amazing!












Now, on to some other things to mention!

I received a small package the other day...a fabulous gift for Lora and I, from our dear friend,  Lizzy...the most amazing French soap, the fragrance alone, is breathtaking...one sniff, and you feel like you're in Paris...actually it was from Paris. This was her gracious token of gift to all of us who has guest posted for her, while she flew off to Paris...doesn't it sound romantic?...well it should, and I should be the one to go next time...LOL

Another thing:
I already announced the winner of my giveaway...which is Sissi, from With a glass ...Congratulations to Sissi!
Sissi was contacted and already responded by e-mail, and was very thrilled. I will soon have another giveaway, just can't decide yet, what it will be. Thank you Sissi, and thank you all for your kind comments, and participation!..xo

I wish you all lived closer, so I could give you some mangoes...I've been giving them to Lora's neighbors. Since we had that hard wind, and storm, the mangoes have been dropping from the tree like "dead flies"...oooh, not a good comparison. I even got one fall down and knocked me on my head...ouch!...got a nice bump...saw some 'stars'...even split the ripe mango open...ha,ha....just didn't want to post that photo.

Now, all I need is some ideas, and recipes to make mangoes with!...any suggestions?...please, send some my way!

Easter Menu Suggestions...and Awards!

Homemade Garlic Rolls

These amazing homemade garlic rolls, filled with fresh herbs and lots of garlic may not be the appropriate type of rolls for Easter, but I assure you everyone will love it as an appetizer to start a fabulous Easter Sunday early dinner...or lunch

I've had the pleasure of being invited to join in the fun, from two of my lovely and talented food blogger friends, from Hungary, to feature 10 different suggestions from appetizers to desserts for Easter. Petra @ Reformkori Konyha. Also, Katalin @ Katalin Konyhája... were so kind and gracious to invite me that I was so thrilled to participate... I appreciate the offer.

 At the same time I will also mention the sweet award I received from two other talented, friends, that I will pay forward!

I am starting with some appetizers, and make my way to the desserts from my blog!

Arancini di Riso-Sicilian Rice Balls

Arancini di Riso-Sicilian Rice Balls

A closeup of the Arancini di Riso-Sicilian Rice Balls, so incredible, filled with ground beef in sauce, cooked rice, and a cube of mozzarella cheese, breaded, and fried to perfection, served with fresh Marinara sauce. Absolute comfort food for any occasion!

Beautiful Braised Lamb Shank, served over basic Risotto Milanese...my son-in-law Fabrizio's contribution, from Easter Sunday, 2011~

Teresa's Zucchini Quiche

Teresa's Zucchini Quiche...also from last year's Easter. According to Italian tradition...you have to have an egg dish, or at least some type of eggs, for Easter!

Gingered Soba Noodles with Spicy Tofu

For Vegan lover's delight...Gingered Soba Noodles with Spicy Tofu. This was awesome...your don't have to be Vegan to enjoy, and really love this dish!

...and for dessert, may I suggest?

Carrot Pineapple Cake

New York Style Cheesecake

Fresh Strawberry Tart

 Angelfood Cake with Fresh Berries

This is the perfect time to mention the awards, that I received...and not passed on. My previous one, from my dear friend Amelia @ Amelia's De-sserts, and another recent one from a new friend,Carmen @ Carmen's Kitchen.

I would like to pass these awards on to Petra, and Katalin, who have invited me to join in the FUN GAME...for the Easter Menu Suggestions. Thank you once again, Amelia, and thank you Carmen!

Thanks to all othes who have presented me with awards, that I have already received in the past. as well!

I would love to link everybody, but again, from Amelia @ Amelia's De-sserts ...presenting these two beautiful awards to Petra, Katalin, and Carmen...incidentally, the roses, I personally "hand picked" from Amelia, and asked her if I could keep it as an award!

Also, the Happy Blogger Award, that I received from Carmen, that is so cute, and I am so honored to have been chosen as a participant to receive this awesome award. Thank you Carmen...again, back to Petra, and Katalin, and Amelia!

Köszönöm szépen Katalin, és Petra, a kedves meghivást, a Husvéti ajánlat játékra...fogadjátok szerettel el, a dijakat tőlem, és adjátok át akinek szeretnétek!

Puszillak!

Plum Dumplings-Szilvás Gombóc...and a Guest Post

I am so thrilled and honored that Roxana of A Little Bit of Everything asked me to guest post for her, while she is vacationing in her homeland, Romania. She has asked some of us who was born outside of the United States to guest post for her, I almost felt as if I'm not going to be able to fulfill this request, because although I was born in Hungary, I did not grow up there. I was 8 years old when we came to the United States. My maternal grandmother, and mother was also born in Romania, what was considered part of Hungary up until after WW1. They were originally from Transylvania...yes, the actual home of Count Dracula, from the 15th century, whose castle still is in existence, as a big tourist attraction. Transylvania/Romania is still in very much existence, and I still have most of my relatives living there, whom I have never met, also, in Hungary as well!

I feel as if I know Roxana in person, because of the background connection.We seem to have had this special bond instantly, since we first met through our blogs.

Thank you Roxana, for your invitation to guest post for you, and I hope I don't disappoint you with my traditional Hungarian dish, that I actually learned how to make when I was a young "mommie"...from my Hungarian aunt, right here in Florida, which was over 30 years ago!

If you would like to get the recipe, please stop over to Roxana, also know as Green Girl! You will find other delicious and amazing desserts, and yummy yeast rolls...which is her "forte."

Watermelon Knife...and Awards!

If you've never seen, or used a Watermeon Knife, neither did I, until I won the amazing giveaway from 

Chef Vicki, At Home with Vicki Bensinger.

 She was hosting this amazing giveaway on her blog. The KUHN RIKON Watermelon Knife is made in Switzerland, and its a high quality Japanese carbon steel, with an 11-inch serrated blade. The safety sheath is more desirable to bring along on picnics or camping trips, and for easy storage at home. Thank you Vicki for the fabulous giveaway gift, and thanks to the KUHN RIKON team for such an amazing giveaway gift that I won!

Just look how it glides through with ease...although this watermelon is not as large as the ones I usually buy, but I wanted to make sure that this does not have seeds, and is perfectly ripe, which it was, and oh, so sweet! I'm not quite done demonstrating, because I wanted to do more special cutting with this beautiful Watermelon Knife...love the color of bright red, and green as well...just like the color of the watermelon.

I turned the knife over to the opposite side so you could see the high quality Japanese carbon. Just don't put this knife if the dishwasher, to dull the carbon, or fade the pretty red color...although I did not read it in the instruction, I never put my good knifes in the dishwasher.

Well, I decided to get a little fancy with the cutting. I cut the watermelon in half, then, I cut a small piece off the bottom of one half, to make it stand even. Also, I hollowed out the watermelon and cut the chunks into smaller pieces, and I put them back inside. With the other half of the watermelon, I cut them across into slices, and then into wedges, and linted them back into the watermelon half. Also, I sliced some starfruit...which by the way is not done right, I was supposed to peel them...then slice them.

So, check out the cute picnic table cloth...it was a "thrift find" fabric, brand new, but it appears that it's from the seventies, I made it into a picnic table cloth, so much fun for the little grandchildren.

I also receive a bundle of star fruit, also known as Carambola from my ex-hubby...here's a basket full of starfruit at his house (our house) where my children grew up...he has all kinds of fruit trees, including star fruit, and various herbs, including the Sicilian rosemary.

My two precious grandchildren posing for the watermelon...both 5yrs old, two months apart. First cousins...we've been told that they look like twins! Mattia on the left (son Joe's) Luca (male) on the right (daughter (LORA'S)...they get along so well together, as long as Luca lets Mattia boss him around. She's a little "spit fire" and he is so "laid" back, and "yesses" everything to her. He worships the ground she walks on...seriously! When he gets tired of her bossing him around...that's it...fun and games are over, and she wants to go home...playtime is over!

...and finally the Awards!...Such beautiful "pretty in pink" awards!

 It's been a while, since I received this lovely Pink Lady award from my dear friend Petra,

@Reformkori Konyha from Hungary

She was kind enough to include me in her circle of Hungarian blogger frends and passed on this lovely little award! Thank you Petra...Köszönöm Petra, nagyon hálás vagy a dijért...igyekszem tovább adni!

This second lovely Pink award, I received from Maria, and Xara

@ COOKANDFEED...from Canada, and Greece! I am so honored to receive this equally pretty, and pink award, with a "cherry on the top"...how cute is that?! I will be happy to pay this award forward, as well to 10 bloggers! Thank you Maria, and thank you Xara!

p.s. one more thing...I will pass these two awards on to 10 bloggers each. It will take a little while to link, and notify 20  10 bloggers, but I will do it. I'm one of those bloggers that like to include more people so we can get to know more bloggers, and share the fun!

Hugs,

Elisabeth

...and the awards goes to the following bloggers! Congratulations!

Petra

Kim-Livl Life

Dzoli

scrambledhenfruit

Veronica's Kitchen

Michelle Smith

Quay Po Cooks

Patty-Patty's Food

ping

Sandra