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!

Black Beans and Rice...and Cuban Picadillo

Being on WeightWatchers is so much fun, and versatile with all the interesting and delicious foods you can prepare, right out of the cookbook, or get recipes online. Not only that, but you can create your own menus, as long as they are not too fatty, or too much carbs. I love beans, any kind...especially black beans. Here is South Florida we have a huge population of Cuban/Americans that have brought their culture, and cuisine with them to carry on and you can find a Cuban restaurant, or market all around town, here in West Palm Beach, but mostly in Miami!

It's so easy to make Black Beans and Rice, very satisfying with the addition of the Picadillo, which is stirred into the ready made Black Beans and Rice, and if you want to keep it vegetarian...just omit the Picadillo. I will include the basic ingredients for the Picadillo, which is a Cuban hearty ground beef dish, that can be also served with rice, just by itself...combining it with the black beans is really, so hearty and delicious with a simple salad on the side!

Black Beans and Rice
by; Weight Watchers New Complete Cookbook

4 teaspoons olive oil
1 green bell pepper seeded and chopped
1 onion, finely chopped
5-6 garlic, minced
1 (16-ounce) can black beans, rinsed
and drained
1 (14 1/2-ounce) can diced tomatoes
1 cup vegetable stock, or broth
4 teaspoons dry sherry
1 teaspoon finely chopped fresh thyme
or 1/2 teaspoon dried
1 bay leaf
1/4 teaspoon dried oregano
1/4 teaspoon hot red pepper sauce
1/2 cup water
1 teaspoon finely chopped fresh cilantro
Salt and ground black pepper to taste
4 cups cooked white rice

In a medium saucepan, heat the oil. Saute the bell pepper, onion, and garlic, until very soft, about 15 minutes. Stir in the beans, tomatoes, stock, sherry, thyme, bay leaf, oregano, pepper sauce, and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and vegetables are tender, about 45 minutes. If the mixture becomes too thick, add hot water to thin to desired consistency. Stir in the cilantro, and season with the salt and pepper; discard the bay leaf. Serve over the rice. Makes 4 servings.
Points Value: 9

Note: with the addition of the picadillo, another 3, or 4 points are added. What I did, was have my usual coffee at breakfast, and ate an entire grapefruit (0 points)...NO OATMEAL...I saved my 4 points to have the Picadillo

For the Picadillo:
Saute 1 medium onion, 4 cloves chopped garlic, in small amt. of olive oil. Add 3/4 cup tomato sauce, 3/4 cup beef broth, 1 teaspoon oregano, 1 teaspoon cumin, few dashes of red hot sauce, and simmer for about 30 minutes. Stir in 8 to 10 pimento stuffed green olive (you can cut them in half) and chopped cilantro. Simmer for an additional 15 minutes. You can serve them over rice, or add, and stir in with the Black Beans and Rice.

Linking to: Cookbook Sundays @ Couscous & Consciousness



On a lighter, and brighter note: Thank you all, for your caring, and kind comments regarding my kitty, Prince, who is just about 19 years old now...Last week, I almost had to put him down, at the urging of my vet, Dr. Eric. Since Prince's eyesight came back, after mysteriously losing it for several hours (still a mystery) his pupils totally covered his beautiful green eyes, which disappeared into 2 total black eyes...lasted for hours, me...comforting him, the next morning, after a total sleepless night, it came back, but then...so, since last week, he is eating well, and is his "old" sweet, and calm self...just taking one-day at a time. Dr. Eric is out of town for 5 days, and I will have to take him to his colleague vet, if an emergency should happen...otherwise, we are just fine! Thank God!

Last, but not least...I do want to pass this beautiful award that I received from my dear friend, Amelia to 6 wonderful food blogger friends...hopefully, they will pay this forward to at least 8 to 10 deserving food bloggers. The only reason I'm passing this on to 6 food bloggers, is...because since the last year, or two...I have received just about every award out there on the Internet, and faithfully passed it on...to only have about a handful of bloggers to even acknowledge that they received it...never mind, passing it on! So now, I am passing it on to 6 food bloggers from 3 different countries, including the United States...they are all well deserving participants, and my dear followers/friends!

All you have to do, is to copy, and paste...mention who it came from, and pass it on to at least, 6 to 10 bloggers of  your choice, who you think are deserving of this. Thank you Amelia, and thanks to all of you, dear friends...you all deserve an award, so please consider yourself being awarded...take the award, and pass it on!
Hugs, to all!

Gizi- @ Gizi Receptjei- from Hungary
Wanna @ Relaxotour-from Hungary
Csilla @ Csilla Konyhája -from Hungary


Jo @ChicGeorgious- from Malaysia
Ping@ Ping's Pickings- from Malaysia


Beth @Baking and Cooking, A Tale of Two Loves-from the United States
Lyndsey @ Tiny Skillet-from the United States

Related articles

• Picadillo with Ground Turkey (citymama.com)
• Picadillo (culinaryspirits.wordpress.com)

Alaska Surimi Seafood Lettuce Cups

Alaska Surimi Seafood Lettuce Cups, from Taste Pavilion, in San Francisco

With more holidays just around the corner, how does anyone find the time to do all the cooking, baking, Christmas shopping, taking photos, uploading them, and  posting stories, and recipes? As for myself, not easy! I have not baked any cakes, cookies at all for awhile, but did make hearty soups, and seafood dishes, but just did not want to post about them, although they were delicious, and totally my creations...just off the "top of my head" recipes! Sometimes, I get into these moods where I think, "why should I even bother to take photo, try to remember the ingredients used"...why?...who really even cares, other than my family, or friends!?...well, obviously they do/did care, or I would have leftovers! Just not feeling up to "par"...must be the "holiday blues"...when it should be the most joyous occasion!

Alaska Surimi Seafood Lettuce Cups

12 oz. Alaska Surimi Seafood
1 1/2 cups cooked rice (preferably short grain)
1/2 cup cucumber, peeled, seeded and chopped
1/2 cup avocado, peeled, and chopped
1 cup Asian style salad dressing, bottled (preferably with ginger and wasabi)
1/4 cup pickled ginger chopped, for garnish
1/2 cup toasted seaweed (nori) for garnish, (optional)
3 Tablespoons toasted sesame seeds for garnish
1 head iceberg lettuce

Lettuce cups:
Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 minutes-this will help separate the leaves, one at a time to make the cups. Using scissors, trim each lettuce cup to form circles. A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for chopped lettuce salad.

Salad:
Combine Alaska Surimi Seafood, cooked rice, cucumbers and avocado in a large bowl. Add salad dressing, toss to coat all ingredients. Place lettuce cups on a large plate and fill each with about 1/2 cup of the surimi-rice filling. Garnish with pickled ginger (optional,) nori (optional) and sesame seeds to serve.
Makes 4 servings, ( 8 lettuce cups)

Can't believe it's been 1 month since we were at the 3rd. Annual Blogger Festival! So much fun, such fond memories, totally enjoyed all the blogger friends I met up in person, the sights were incredible, the food, the bakeries, especially the BOULANGERIE, that was about 2 blocks away in Japan town, where Jo and I stayed at the cute little Tomo Hotel, after the Foodbuzz Festival ended.

So sorry to show these photos without description...had an entire step-by-step instruction on them, and my link with Zemanta seemed to have "swallowed" the link up, when I clicked to change format, so it maybe out there on their link that I link to. I do love the Zemanta program, linking your posts, and you, finding links, but sometimes I wonder where my photos, and links end up!

Would have loved to pick at least one of each!

Such amazing tarts, and cakes

My dear food blogger friends...Nami, from Just One Cookbook, and Jo from ChicGorgeous at the bakery

Brenda, graciously let me take photos preparing delicious sandwiches for their daily lunch!

House For Sale...anyone interested?...I know I would love to have a Victorian style house.

Hotel Tomo, on Buchanan

Butternut Squash Risotto, and more of San Francisco

I almost totally forgot that, before I left for the 3rd Annual Blogger Festival, I did make a fabulous Butternut Squash Risotto, and I was reminded by my daughter Lora to be sure to post my risotto for the month of November, which is the SQUASHLOVE MONTH!  So, I'm linking this to the wonderful squash recipes that other bloggers have participated in, before the month is over.!

I love risotto so much, but I rarely make it, because Lora makes it often, as do Fabrizio, her executive chef hubby. He makes the most amazing seafood risotto, which really is my all-time favorite!

If you don't think this is the most perfect Butternut Squash Risotto, you've ever seen, or might have tasted...then I can personally come to your house to make it for you, just to prove it! As you can see for yourself, each grain of rice is perfect, and separated...yet, still the right amount of crunchiness on the inside! The flavor is, divine...I promise you, that!

I must sound like a broken record because, time, and time again, I keep bringing up Mark Bittman's Cookbook. As for me, it's like a "bible"...and a thrift find, which I have been bragging about, over, and over again! This is the basic book, where I adapted my Butternut Squash Risotto from.

Although, the recipe calls for Risotto with Vegetables, I followed the recipe, only to substitute vegetables, for butternut squash...therefore, adapting it that way.

Butternut Squash Risotto
adapted by me: from Mark Bittman's Risotto w/vegetables

4 to 6 cups, chicken, beef, or vegetable stock
2 Tbsp. butter, or extra virgin olive oil
plus 2 Tbsp. butter, softened
1 medium onion, chopped
1 bunch curly parsley, chopped
1 1/2 cups Arborio  rice
4 cups cubed, peeled, butternut squash, about. 2 lbs.
Salt, and freshly ground pepper, to taste
1/2 cup dry white wine
Freshly grated Parmesan cheese (about 1/3 cup)

Warm the stock over medium heat. Place the butter, or oil ( I used oil)... in a large saucepan or skillet, preferably non-stick, and turn the heat to medium.

When it's hot, add the chopped onion, the small cubed butternut squash, and cook stirring occasionally, until onion and squash is softened...about 3 to 5 minutes.
Add the rice, and stir until it is coated with butter. Add a little salt, and pepper, then, the white wine. Stir, and let the liquid bubble away!





Begin to add the stock, 1/2 cup or so, at a time, stirring after each addition. When the stock is just about evaporated, add more. The mixture should be neither soupy, nor dry. Keep the heat to med. to med. high, and stir frequently! (Constant stirring is not necessary.)










Begin, tasting the rice after 20 min. after you add it; you want it to be tender but with still a tiny bit of crunch. It could take as long as 30 minutes to get to this stage.

When it does, add the 2 Tbsp. softened butter, a handful of the chopped parsley, and Parmesan. Check the seasoning, adjust if necessary, and serve immediately, with extra Parmesan cheese if desired.
4 to 6 servings.

When you are on your own, after the Blogger Festival, you can catch the Open Top Sightseeing Bus right across, from the Grand Hyatt Hotel, by Macy's, at Union Square.

It costs $35. for a 24hr. pass, and you can save money by purchasing your ticket for $31. right at the hotel. It takes you, right around the city, and back. You can get off at designated stops, and catch another bus every 15 minutes to continue...just don't lose your pass!

Sights that I captured from the open top bus!

The bus makes 22 stops, where you can get off, and back on again, at the designated stops. This is about # 9 stop. Alamo Square.

I just love the Victorian style houses that they have all over San Francisco!

The ever famous HAIGHT-ASHBURY streets, from the sixties "hippie" era! Still, almost untouched, and the same. Old "burned" out hippies roaming the streets.

Would have love to get off the bus here, but would have to walk from # 10 stop, or backtrack from # 9. Did see a Goodwill store, right along the way!

My heart goes out to unfortunate homeless people like this poor man...his entire life in that shopping cart, and trash bags. So sad!

We're approaching the Golden Gate Bridge!

In the far distance, you can see Alcatraz. Too bad I didn't zoom in with the camera, for a closer shot!

I'm leaving you with this last magnificent view of the way back, from the Golden Gate Bridge. Good thing I had my nice royal blue windbreaker jacket. The weather was clear, sunny, and beautiful, but oh, so windy, and chilly!

Related articles

• Recipe Time: Butternut Squash Risotto. (veggiefitness.wordpress.com)
• Butternut Squash Risotto a perfect dish for fall (seattletimes.nwsource.com)
• Butternut Squash and Mushroom Quinoa Risotto (cookingconsal.wordpress.com)
• Recipe: Butternut Squash Risotto With Hazelnut Oil (seattletimes.nwsource.com)
• Butternut Squash Risotto.... (rollinoatstampa.com)