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!

Orange Almond Mandelbrot...a.k.a Jewish Biscotti!

To think that I was going to skip making cookies for the holidays...when this morning, I called my daughter Lora, and said..."I want to make some biscotti...but you know, that  my kitchen is way too small, so I will come over to
your house and will make it there! Of course, she agreed, as she always does, because she likes to see me out of my "rut"...even though I live on the beach, but I get into those "holiday blues" just before the holidays, and I tell you...You got to snap out of it!!!...seriously! Life is too short...life is GOOD! It's what you make of it!

You want to feel sorry for this person...for that person...their sad situation, but when you seriously think about it, you really have to think about "yourself!"...You have "issues" just as the next person does...except, you deal with it much better than they do! They make you feel, that you have to help them, it's your responsibility!...enough said, just check out my amazing Orange Almond Mandelbrot (Jewish Biscotti) for the holidays!

Linking my Orange Almond Manderbrot to: Full Plate Thursday 12-8-11 @ Miz Helen's Country Cottage

Forgive me, for not "staging" my biscotti, with photo props, holiday decors, or anything "fancy, schmancy"...what you see, is what you get! ...but I promise you it's GOOD STUFF!...no fancy "frills"

Grandson Luca, checking his little "car programs" on Mommy's I-Pad, while Luigi is  checking out the new lawn chair!

S

 Stella watching me...while I'm studying the recipe for the Mandelbrot ...literally meaning: Almond Bread!

Orange Almond Mandelbrot
(originally adapted by, Orange Walnut Mandelbrot)
from: Rosie's Bakery, by Judy Rosenberg

2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
4 Tablespoons, (1/2 stick unsalted butter. at room temperature)
1/4 cup vegetable oil
3/4 cup sugar
1 Tablespoon pure vanilla extract
Grated orange zest, of 1 orange
2 large eggs
1 cup of sliced toasted almonds

Preheat oven to 350 degrees F. Line baking sheet with parchment paper. In a medium size bowl, mix baking powder, baking soda, and salt.

Using an electric mixer, on medium-high speed, cream the butter, oil, sugar, vanilla, and orange zest together in a medium size mixing bowl, until light and fluffy. Stop the machine twice, during the process to scrape the bowl with a rubber spatula.

Ad the eggs, one at a time on medium speed, mixing until each egg is partially incorporated, about 5 seconds. Scrape the bowl, after each addition.

Using the rubber spatula, mix in half the flour mixture by hand. Then blend with the electric mixer on low speed for several seconds. Add the remaining flour mixture and mix on low speed until the dough is smooth, about 5 seconds. Add the nuts with a few more turns. of the mixer.

Turn the dough out unto a work surface, and divide it in half. Dough will be somewhat sticky...that's why you need extra flour added unto the work surface, just as in the upper photo!

Form a strip about 3 inches wide, and 11 inches long, with both of the portions, and set it on to the baking sheet.

 Bake the dough strips at 350 degrees F. for 20 to 25 minutes, until golden, and firm to the touch!

Turn the oven down to 275 degrees F. Cut the biscotti, using a serrated knife, about half to 3/4 inch slices, slightly diagonal. Arrange the slices standing up, about 1/2 inch apart, and bake until crisp, golden... about, 20 minutes.

Turn the oven off, and leave the biscotti in for an additional 15 minutes longer. Then, remove from the oven, and let them cool on the baking sheets.

Now, you can drizzle the glaze on it, if you like!
Mix 1 cup powdered sugar, with about 2 Tbsp. of mil,, until smooth. If it's too dry, add a drop or two of more milk, if it's too thin, add more powdered sugar, until yo get the right consistency. Drizzle with fork...and  not spoon, unto the biscotti...just like Gabby does it, longways, and across, if you like.

Gabby (granddaughter) loves to do the decorating part.

After the drizzle part is done...comes the fun, decorating part, where you shake the multicolor sprinkle candy!

Store cookies in an airtight container, at room temperature, or freeze, for up to 2 weeks. Bring them to room temperature, before eating!

Makes up to, about 44 cookies!