Farfalle with Basil Pesto

There's something about pesto sauce that I really love. Maybe its bright green color, and oh, the aroma of fresh basil infused with imported extra virgin olive oil, the pine nuts, the garlic, just a little whirl in the food processor, and you have a gourmet sauce, that is quick, and delicious. A few shavings of Parmigiana Reggiano, and you have an incredible meal. All you need, is a nice fresh Italian bread, or French baguette, a salad, and you have a gourmet dish, with very little fuss! I used the recipe from the Food Network, but otherwise, I use the same one myself, not know where the original came from.
    
          Pesto Sauce

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese (see Cook's Note)

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Adapted from Television Food Network

I decided to remove the second photo of the yummy pesto pasta, so I could include the photo of this year's Christmas tree, at my daughter's house. This year, as in every few years, they put up a live tree, but unfortunately my little 4yr old grandson is allergic to the fresh pine, so he has to take his allergy medicine, which is helping...otherwise they would have to take the tree down before Santa Claus arrives!

Chili Con Carne and Buttermilk Corn Bread

I had this yummy Chili post up for about 10 minutes earlier, and for some technical problem, lost the entire post...so here I go again, repeating the post, and my recipe.
Also, my apology to Sandra @ Sandra's Easy Cooking for having to remove her kind comment to re-do the post.

As I mentioned earlier, we've been having some pretty chilly weather here in South Florida, as an example, last night the temperature dipped down to 31 degrees and the wind chill made it drop down an additional 10 degrees or more. It was unbearable for the Palm Beaches, but than again, at least we only had to just watch all the snow storm up north.
The best thing to make when the weather is as CHILLY, is to make a nice batch of CHILI...to take the CHILL off.
Wow, it even rimes...chilly...chili...and chill, as long as I get the spelling right, you know what I mean.
Lora @Cake Duchess  has a wonderful recipe called: Grandmother's Buttermilk Corn Bread...no clue as to whose grandmother, but it sure is the best, with real butter, and the buttermilk.

As you can see, I photographed this with my awesome new camera, and this is the actual color, and the moist texture, and also the nice wedges cut, from the cast iron skillet, which it was baked in. If you would like the recipe, you will have to click over to Lora's blog. My recipe for the chili is to follow. It's my very own recipe, and I did not want to even check for references, because I prefer the simple, yet homey and tasty chili, without all the mystery ingredients added to it. This doesn't have any kind of peppers, so the kids won't complain, so it's just the beans, and the meat sauce, with a medium spicy flavor to it.

Chili Con Carne
my own recipe

1-1/4 to 1-1/2 lb. organic ground beef
1-28 oz can crushed tomatoes
2-15 oz. cans light kidney beans
2-15 oz cans dark kidney beans
2-15 oz cans black beans
1 teaspoon good quality chili powder
(more if you want it spicier)
1 teaspoon cumin
1 teaspoon dry oregano
a dash of Worcestershire sauce
salt and pepper to taste
1 onion, chopped
2 cloves garlic, minced
2 Tbsp vegetable oil

Saute onion and garlic in the oil, until it starts to wilt. Add the ground beef, all the spices, and cook until it loses all the pink color, and starts to get brown. Now, add the crushed tomatoes, the Worcestershire sauce, and simmer for about 30 minutes till it gets thick, and the excess liquid starts to evaporate. If it doesn't, you can always ladle out the excess, from the top. At this point you can add all the beans, but drain the liquid from them, before adding them to the sauce. Simmer for another 30 minutes, stirring occasionally, and serve with a dollop of sour cream if you like, and some shredded Cheddar, or mixed Cheddar, and Jack cheese.
Very delicious, and filling. Serves 6.

note: You can also make this vegetarian if you omit the ground meat, and follow the rest of the recipe, after sauteing the onion and garlic

Cookbook Sundays-Cream Cheese Brownies

For someone who rarely bakes, I must say this decadent brownie turned out super great. When I decide to bake, it has to be either very simple, like chocolate chip cookies, or banana bread, but I couldn't resist making these brownies, because I love chocolate, and so does just about every one else in the family, except my daughter, who can live without it. She's an apple-anything, with apples lover. I found this wonderful book  called, How to Cook Everything, by Mark Bittman...where else?...but at Goodwill, for $.79. This bright gold color, caught my attention, and I immediately delved into it, grabbing it off the book shelf. This is a paperback, it was and I say, seriously, brand new. I know for a fact that the hard cover book costs $29.99, so the paperback must cost about $10.00 less. What a bargain! I am so happy that I joined Brenda at Brenda's Canadian Kitchen for the Cookbooks Sundays, except, 75% of my cookbooks are collected from my thrift finds, that I should be feeling "guilty" about for finding such treasures, but maybe not so guilty...after all those people that got rid of them had their own reasons. Just like to know what reasons?

So sorry for the inconvenience...I will post the recipe ASAP, just a lot of things going on here!

Cream Cheese Brownies

Adapted from How to Cook Everything
by; Mark Bittman

6 ounces semisweet chocolate roughly chopped
8 Tablespoons (1/4lb. unsalted butter)
softened, plus some for greasing the aluminum foil lined pan (overlap the foil, for easy removal.)
8 ounces cream cheese softened
3/4 cup sugar

1-8oz. Heath English Toffee Bits
4 eggs
1-1/2 cups plus 1 Tbsp. all-purpose flour
1 teaspoon baking powder
pinch of salt

Preheat the oven to 350 degrees. Line a 9x13 baking pan with heavy duty aluminum foil, let it overhang a few inches for easy lifting. Grease the aluminum foil.Combine the chocolate and 5 Tbsp.of the butter in a medium saucepan over very low heat, stirring occasionally. When the chocolate is just about melted, remove from the heat and continue to stir until the mixture is smooth.

Use a fork or electric mixture to cream the remaining butter with the cream cheese, and 1/4 cup of the sugar. Beat in 1 of the eggs, and stir in the 1 Tbsp. of the flour, and the 1 teaspoon of vanilla.

In a separate bowl, beat the 3 eggs with the 3/4 cup sugar, until thick, and creamy. In a large separate bowl, mix together the baking powder, salt, and the flour. Gently stir into the egg mixture, and fold in the melted chocolate mixture and the Heath Toffee Bits, or (1/2 cups chopped nuts) Spread the chocolate mixture in the prepared pan, and spread the cream cheese mixture on the top. Swirl through all, with a rubber spatula, to create a marble effect.
Bake for 25 -35 minutes, until barely set, to create a fudge effect. Cool on rack before cutting.
Store covered in the refrigerator. Serves 16. (I was able to get 20 servings)

Note: I used a little more flour, less sugar, increased the butter, and eggs...otherwise, I followed the recipe, and instructions for baking.

As you can see, I use this book so much...it has "doggie ears"...if you're looking for pictures of foods, this is not the book to find it, but if you want to look up any great and uncomplicated recipes, this is the book to find anything from A-Z.

Now, on to some great news: I'm one of the WINNERS! ...
Veronica, of The Enchanted Cook had a wonderful givaway, of the O olive oil and vinegar selection!
Thank you, Veronica, and thanks to O.

---

Risotto with Peas, Zucchini and Saffron

I finally started to take pictures with my new camera, and this is one of the first photos of food...although, my granddaughter already is way ahead of me, while I'm still reading the instruction manual, she not only took photos of the Christmas tree, and decorations, but also made a video, of the tour of their house...LOL.
Here's a fabulous shrimp dish, made by my daughter...cannot take credit for it, but I will post the basic risotto recipe, and the finishing of the shrimp, and veggies.

Basic Risotto

1 cup white arborio rice
1 tablespoon Olive oil
1 large onion, chopped
1/4 cup Parmesan cheese, grated
5 cups hot stock (or water)
1/2 cup white wine (optional)

 Heat olive oil in a heavy non-stick 2-quart pot. Saute onion in oil until translucent. Add rice and stir rice until grains are coated with oil Add wine and stir constantly on medium heat until wine is absorbed. Add 1 cup hot stock or water, stirring until liquid is absorbed. Continue cooking for about 20 minutes, adding the remaining liquid 1 cup at a time. This rice creates its own creamy sauce; add additional liquid if creamier texture is desired. Remove from heat, stir in cheeses and serve immediately. 

For the shrimp:

Just cook 1 lb.of shrimp-which is peeled, and deveined, tails removed, in small amount of broth, or water, and fold in at the very end, when risotto is done.

For the vegetables:

Sauteed, thin sliced zucchini, and frozen peas, added at the end of cooking the risotto, along with a few strands of saffron.

Very tasty, and yummy!

Today, I was watching my precious little grandson, and could not decide what to make for lunch...well, "lo and behold" mommy always has fresh chicken broth on hand, and marinara sauce, not to mention leftover rice, steamed spinach, and steamed broccoli, which was a side dish the night before. Such a beautiful solution, to Minestrone soup, on a cold, and damp S. Florida day. Always have staples, like canned beans of any kind. In this case, we had the perfect Great Northern beans, which was the best choice, for the soup.

Minestrone Soup

32 oz. of chicken broth, homemade, or canned, or in a 32 oz. carton

16 oz. of Marinara sauce, homemade, or from a jar

2- 15oz. can of Great Northern beans, or (any kind of your choice)
1 15 oz can of dice tomatoes
you can add, leftover broccoli, steamed chopped spinach, or any
other cooked vegetables, ie. carrots, celery, additional beans,
( I added leftover rice, you can add dittalini (tube) pasta, even leftover meatballs
or chopped leftover chicken is good.

All you have to do is add all the ingredients of your choice, together and simmer to
an almost boil, and serve. Really delish! Serves 6.

I kid you not...my grandson had two bowls of this yummy and comforting soup...and after that, had a nice sampling of the Tate's cookies. so crisp, and yummy!

All set for Christmas...all the stocking hanging, and waiting for Santa. Decorated by my 9 year old granddaughter, the mini "Martha Stewart"...and photos done by her, with my new camera...yeahh!...I finally was able to upload them. Now, I'm on my way to take fabulous new photos, and say goodbye to my old camera, of only less than 3 years...sigh...I still like the old 35mm. with the film. I still have my Canon, 1985 model, with all the extra lenses, but it's obsolete for today's use. I even have another one, which is a Nikon, same year. I have close to $1,000.invested in each of the 2 with several lenses, and fancy case, (now, just a memory)

Sweet Potato Latkes and Pickles?

These are the best sweet potato latkes I've made, this year, for the first night of Hanukkah, and my camera went "blank" on me...the screen, just totally gave out. My nine year old granddaughter, (bless her little heart) stepped right in, to take the first shot...and that's the only photo I have of this, while still frying in the cast iron skillet, she took such a nice pic. I finally got my new camera-Canon SX130 IS, which I will be taking my photos of my foods. Gabriella did not waste any time, checking out my camera, while I was still reading the instruction book, she already took such amazing photos of the Christmas tree, and her little brother, and figured out the video. Fort the sweet potato latkes, the real secret to it, as far as I'm concerned, the best way to make it crisp, and not come out soggy, you have to add a couple of Idaho potatoes to it, and make sure, you use matzo meal, instead of flour.

I have been wanting to make my homemade pickles for quite a while now, but not been able to, because I could not find the small cucumbers for pickles. I really like the Kirby brand, but cannot  find them anywhere. While at Costco's, I found a bag of these cute gourmet mini cukes and got all excited, about jarring them...and the jar?...yeahh..."thrift find" a quart size  light blue mason jar, 2 of them, from Goodwill, for $.99. each.
All you have to do is to sterilize the jar in the dishwasher, just run it through a regular wash with the other dishes, prepare the brine= vinegar and water, and pack them tightly in the jar with the boiled water/vinegar, and the herbs. I will post the recipe for the latkes, and the pickles. I also have a Tagging to pass to 15 bloggers., with 7 questions...tthanks to my sweet friend Jo, from Chic & Gorgeous, who passed the tagging to me, last week. So, I'm posting the recipes, and also the tagging.
Sweet Potato Latkes


2 Idaho, or any kind of white potatoes
4 medium sweet potatoes
1 medium onion chopped
1 sprig of fresh rosemary
2 eggs
kosher salt and freshly ground black pepper
1/2 cup of matzo meal


First peel and  cut onion into large chunks, peel the rosemary sprig. In food processor, chop the onion with the rosemary, and empty the food processor container, put the onion mixture into a large bowl. Change the chopper to a grating disk, cut the potatoes into chunks to pass through the chute, to grate, or grate the peeled potatoes on a hand grater.
Have a large bowl of water ready, as soon as you grate the potatoes, put the grated potatoes in the bowl of water, so they don't turn color. Squeeze as much water from the potatoes, and place them into the bowl with the onion mixture, and add the matzo meal on top of the potatoes, along with the 2 whole eggs,

By this time, have the vegetable oil ready, in a large heavy skillet, have the oven set on 350 degrees, along with a aluminum lined baking pan. Also have a large platter ready, when the latkes come out of the oven. Mix the potato mixture with the matzo meal, eggs, salt and pepper...work quickly, to form about 3 inch patties with with a 1/4 measuring scoop, and drop them directly into the hot oil. Do not touch them for about 1 minute, let them fry a little (this way they don't fall apart, when you flip them) With a metal spatula, flip them over, and pat it down, to make nice thin crispy and flaky pancakes.

Fry them a few minutes more, until they are lightly fried. Next step-place all the latkes on the baking sheet, and bake them in the oven, for about 25 minutes, flipping them over after about 10 minutes. When you take them out of the oven, put them carefully on a paper towel lined platter, and stack them up making sure lining them with more paper in between them. They are ready to serve at this time, and you can still heat them a little if they get cold. Serve with dollops of sour cream and apple sauce.
Serves 12 latkes

Homemade Dill Pickles

Small pickling cucumbers (about 1 dozen)
4 cups water
1 cup white vinegar
1 teaspoon black peppercorn
dash of kosher salt
1 bayleaf
2 whole garlic cloves
1 small bunch fresh dill

1 GET ALL OF THIS GOING BEFORE FILLING THE JARS.

2 Wash your mason quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.

3 Fill a large pot half-full with hottest tap water; set on burner over high heat.

4 In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.

5 In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.

 6 FILL JARS: ( I used 2, 1 quart size jars) place a layer of dill at the bottom of each jar, along with one garlic clove (if used), the peppercorn, and the bay leaf, sprinkle som kosher salt... then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.

7 Once jars are loaded, pour in the brine leaving half-inch head space in each jar.

8 Add lid and ring to each jar, tightening evenly.

9 Place jars into pot with water JUST to the necks of the jars.

10 Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up).

11 Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.

12. Check for seal (indented lid), label jars or lids, store in the refrigerator. Will keep fresh and crunchy for up to 3 months-if it lasts that long.

Not- So Traditional Apple Crisp

If you ever tasted the most delicious apple crisp...this is truly the one. I guaranty you that you will not switch back to the same old...same old. I made this about a month ago, and did not intend to post it on my blog, but now's a good time as any, since my camera broke down, and I will be picking up the new one at my friend's house today. She works at the largest and second favorite department store, Wal-Mart, and passed on her employee discount to me....and not just any discount, but she bought the same camera for herself, and passed both discounts, and that is a huge favor, and present a friend could give to you. I still have quite a few of my little index recipe cards from 20 years ago, before even Windows 95, which was my first computer.

I have cut out this recipe, called Traditional apple crisp from our local Palm Beach Times food section, and carefully glued it onto the index card.The recipe calls for 6 apples, but I only had 4, so I substituted a can of sliced peaches in syrup, and gave it a shot...and you know what? It's the best apple crisp I have tasted so far, and I know for a fact, that there are other versions of this, which I have seen on the food blogs. So here is my adaptation of the recipe.

Not-So Traditional Apple Crisp

1/2 cup quick cooking rolled oats
1/2 cup light brown sugar
1/4 cup all-purpose flour
cinnamon
1/2 cup (4oz.) butter
4 medium apples
1 15 oz can sliced peaches in syrup
(save 1/2 cup of the syrup)
2 Tbsp. granulated sugar
Dash of salt

Combine oats, brown sugar, flour, cinnamon, and salt. Cut in butter, until mixture resembles coarse crumbs; set aside. Peel, core and slice apples. Fold in the canned, sliced peaches, and add the syrup. Place in a 10 x 6 by 2-inch baking dish, or a square 8x8 dish. Sprinkle with the granulated sugar, sprinkle the crumb mixture  over all. Bake in a 350 degree oven for 40-45 minutes.
Serve with vanilla ice cream, or ice cream of your choice. So yummy, and comforting, it is a simple, yet a wonderful easy dessert. Serves 6.



Cranberry Sauce, and a Stylish Blogger Award

It  is Hanukkah, and it officially started at sundown on Tuesday, and will last for 8 days. We just left Thanksgiving behind, and here comes all the holidays one, and before you know it, it's the New Year.
Well, for Hanukkah, all we do is just keep frying the nice and aromatic shredded potato latkes=pancakes. The best way to do them is to just pass it through the shute of your food processor with the shredding disk, and you'll have a big bowlful to work with, a super messy kitchen, and the aroma of fried potatoes, and onions...and before you know it, your batch of latkes are gonna be eaten up in less than 10 minutes.

Will post some photos about the latkes, my granddaughter took the photos with her camera, mine just totally went blank...no screen. Will be getting my new camera this weekend. A present to myself!



Christmas is around the corner too, but we're still in the Hanukkah celebration.

Here's the recipe which I used from Chef Ris La Costa that was featured in the Fine Cooking magazine from 2009.
The only change I made, was that I used Gran Marnier instead of  Creme de Cassis liqueur


Cranberry Sauce with Vanilla, Maple Syrup, and Cassis


6 cups (about 1-1/2 lb.) fresh or frozen cranberries, picked over and rinsed
2/3 cup granulated sugar
1/3 cup fresh orange juice (from 1 orange)
1/3 cup crème de cassis (black-currant liqueur)
1/4 cup maple syrup
1 Tbs. finely grated orange zest (from 1 orange)

Half a vanilla bean, split and scraped
Put 3 cups of the cranberries and all the remaining ingredients in a 3- or 4-qt. saucepan. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, stirring occasionally, until the cranberries have popped and broken down and the juices look slightly syrupy, 5 to 7 minutes. Stir in the remaining 3 cups cranberries and cook until these have popped, 3 to 5 minutes more. Remove from the heat, discard the vanilla bean, and let cool to room temperature. Cover and refrigerate if not serving right away.

Now, it's time to thank Wendy, from The Weekend Gourmet whom I received the wonderful
Stylish Blogger Award.
Wendy, certainly has a Stylish blog, and is truly deserving of receiving the award. She graciously passed it on to me, and 14 other great bloggers. I truly appreciate it, Wendy, you're a sweetheart!

*To accept this award, there are 4 rules:*

1. Thank the person who gave you the award: 

2. Share seven things about yourself

3. Pass the award on to bloggers you have recently discovered and who you think are fantastic.

4. Contact the bloggers you picked and let them know about the award.

Here are 7 things about myself, that I'm sharing with you!

1. I excelled in art from elementary school all the way through high school, but did not pursue it afterwards.

    I majored instead in business administration with an associate degree...moved to S. Florida in the seventies.

       

2. We opened up a "turn key" " mom and pop" pizza and pasta restaurant-- I then pursued a culinary degree. 

 

4 Our 2 children, both decided to use their

  scholarship attend college in Europe...daughter in the South of France, and Italy, and son

  in Florence, Italy, and Israel.

5.I  worked for a large catering company...I had 

  quite a few clients encourage me to start my own little business, which I did.

6 I used to live a very private life during my work years, until I started to work in a beautiful country club
for the last few years.

7.I am very close to my two children, my ex husband, but mostly my daughter, and son-in-law.





1. Barbara-Cucina di Barbara 


2. Marie-   The English Kitchen

3.Carolyn- All Day I Dream About Food

4..Joanna-ChicGorgeous

5.. Gourmet Getaways

6..Luna-  Luna's recipes

7..Ping- Ping's Pickings

8. Biren.Roti n Rice

9. Nancy-Kitchen Gypsies

10. Evan-Sweets by E

11. Mia- Bright Morning Star

12.Veronica- The Enchanted Cook

13.Swathi-Zesty South Indian Kitchen
14.Monet Anecdotes and Apple Cores

15.Aipi US Masala

16.. Kavita-Kavita's Kitchen

17. Lora-Cake Duchess

18. Priya Priya's Easy and Tasty Recipes

19. Chef Dennis-More than a Mountfull
20. Jennifer-Jane Deere

21. Veronica-Quay Po Cooks

22-Lizzy-That Skinny Chick Can Bake

23.Kitchen Boffin


CONGRATULATIONS  to the Stylish Blogger Award winner...well deserved!

Unfortunately, we received bad news, last night...my son calling me sobbing, and screaming...I was at my daughter's watching my two grandchildren, while my daughter was attending a school function dinner.  She left her work and was walking to a nearby function to attend an award, and was struck by a hit-and-run driver, and left on the road, never even stopping. Another car came speeding through and she was struck again.
Sheryl was a beautiful angelic lady, only 59...she had plans to celebrate her 60th. birthday, next month, and she never made it.

I cannot begin to tell you, how important it is to appreciate your loved ones, because in a "split second" you could lose them.

What really is comforting, that they all celebrated Thanksgiving with extended family, just last week, and they kept in touch by phone, every single day.
Sometimes illness is not the one that takes a toll, to end a life...a sudden weird and freaky accident could take a person's life!


Sheryl died on the first day of a joyous celebration; Hanukkah! She will always be remembered with kindness, and love, and will always live in our hearts, forever.
May your memory be a BLESSING Sheryl...and MAY YOU REST IN PEACE!

The "Smiling" Hug (huge) Pot

You may may be wondering what this crazy woman is up to...a  Hug pot?...yet alone, a smiling one?...
(this is a reflection of the corner of the white rimmed stove top...so cool!)well, actually, this is my wonderful turkey leftover resource, a hug pot of turkey broth which I made after Thanksgiving, as a thrifty, and frugal person that I am, living the good life, on the beach, in S.Florida

I could not bare the thought of throwing good leftovers out, when there are so many people in the world, even in this country who go hungry, and not enough food to eat. We have so many things to be thanking God for our everyday life's blessing, and Thanksgiving is the one most important day of them all!

I commented on Chef Dennis at More than a Mount Full post late last night about his amazing, and beautiful Thanksgiving feast, and also his gorgeous Turkey Pot Pie. Left a comment with a "typo" error which I do so often because I type too fast, and have this crazy "gift for gab"...just saying what comes to my mind, and like magic, it's all there in typewritten words, not looking back for goofy and weird mistakes, sometimes!

Just to prove to you, here's the copy and past comment posted to Dennis, but immediately I posted another one correcting it. You have to have enough sense of humor sometimes to laugh at your own self...well, in that case, no wonder I have such happy days, and not be in a "funk". When you learn to laugh at your own self, and not be so self-absorbed, I find that the world looks to me like a happier one, and people will tend to get closer to you, and understand you better. (I've been trying to explain that to my children.)

In the midst of my Smiling Hug Pot, I've decided to post my sweet friend Kavita's rules for the tagging, along with the wonderful bloggers she tagged, including me. I am so honored, once more, or should I say twice more, the first time was from my awesome same name foodie "buddy" Lizzy. As you might as well know, I am Lizzie too, only with a different spelling, which I told Lizzy, from... That Skinny Chick can Bake....you can call me Lizzie, every one else calls me that...close family, friends, and mostly my 4 precious grandchildren...to them, I am NONNA LIZZIE...sounds real nice! 

  

   Here are my sweet friend's Kavita's from... 

  Kavita's Kitchen  questions

1. What is your take on organic food , is it a big deal for you ?  
It certainly is a big deal for me. I feel more assured that it is left natural, without pesticides, that would certainly kill the bugs that attack to fruit or vegetables, but would also harm, and kill humans after a period of time. To me, any homegrown, or private farm grown fruit and vegetables are considered organic. It's so much healthier for you.  

2. Do you time your breakfast,lunch & dinner or eat when you are hungry ? 

 For breakfast, it's mostly oatmeal, and before lunch, some healthy fruit or plain yogurt w/granola, and throughout the day just small portions of healthy things, like fresh fruit, or a smoothie. and for dinner, a balanced meal. I'm not really hungry during the day, and don't nibble on junk food!

 3. What inspired you to write a food blog ? 

It's mostly, not what, but who?...the "what factor" was, that I was no longer working due to my health issues, which is under control, and had time to spare, and the main factor was that my daughter inspired me, to just post about my daily routine, and foods that I prepare. By that time, May, of this year, she already had a food blog, and encouraged me to do a blog too. I wasn't totally sold on it, I was more interested in sharing my "thrift finds"...glad that I added more foods, thanks to joining Foodbuzz!    

 4. You try a new recipe and it does not turn out good,what will you do ?      
Usually, in cooking, I don't follow the recipes, I just need to know the basic ingredients, and I always change it around to my way, adding different ingredients. Just need the idea! As for baking, it has to be more precise...the only recipes that do not turn out are yeast dough breads, or rolls, (which most of the time, I blame it on the yeast, that it wasn't fresh)...LOL..just a big "copout"...in that case, it gets thrown out! 

5. Name three ingredients you consciously avoid or eliminate even when the recipe calls for it ?

The 1st. one is yeast, because I would much rather prefer fresh yeast from a bakery...don't care too much for the powdered yeast. 2nd. is sugar, but I just try to cut down on it, and not avoid it. 3rd. would have to be adding too much butter, to a recipe...in most cases, it would be in desserts, or cakes. As far as food recipes are concerned, there really is not a thing I would avoid, accept in baking.      

 6. Name three things you have to use in most recipes ?  

 Again...I will refer to baking recipes, which would be 1. sugar, 2. butter, 3. eggs. Cannot bake without those three things. There really is no substitute for achieving a beautiful result without those three things.   

 7. How important is eating meals together as a family to you?     
As a kid, growing up, in Ohio, my dad worked two jobs, my mom was a seamstress... always busy sewing clothes for people in our own home, and she only had time to make 1 pot meals, or casseroles, and during the week every one ate at different times. The only day we ate together, was on Sunday. I did not want to carry on that same tradition, and it was very important to me, that with my children, we always have our meals together. This tradition has been carried on by my children and to my little grandchildren.  

 8. You do not like a particular dish at your favorite restaurant,what will you do ?  

 Somehow, that has not occurred in a favorite restaurant, but it occurred in a restaurant, where I haven't eaten before. Just tried to make the best of it, and not go back again...that's all!    

 Thank you Kavita, I will be posting my 8 questions to 8 bloggers, on my next post. Also I have 2 more Lovely Blog Awards to pay forward, and another one from Wendy, at

 Weekend Gourmet which is the Stylish Blog Award to pay forward, which is slightly different.  I already contacted a few people to let them know about awarding them, and will follow through in the next few days.    

Elisabeth said...

Thank you for sharing your Thanksgiving story and showing off your feast. Everything looks so inviting, and beautiful. So funny about the crostata story...LOL I made a hug pot of turkey broth with my leftover carcass, that I strained and froze in plastic containers. I love your turkey pot pie, will work nice for chicken as well. This is the perfect recipe that I'm looking for, and the crust is Superb!

November 30, 2010 1:27 AM



These are two of the leftover amazing foods that I recycled...A HUG-e pot of turkey broth, and the next day, a mussels, and clams, in wine/lemon/herb sauce from the leftover seafood that was made at Thanksgiving by my son-in-law. Lucky for us, he is an executive chef.


I invited a friend over for this yummy feast.
and she brought over a nice bottle of Chardonnay...another recycle...a bottle of wine that I have given to her the week before. Yet, another feast! ALL FREE!



Herb Biscuits, and a Giveaway Winner!

These herb biscuits were actually made yesterday morning, for Cookbook Sunday, which I did not post, since my mentor Brenda, from Brenda's Canadian Kitchen is vacationing, and celebrating her birthday, in
Las Vegas.
Brenda  is having the time of her life, in Las Vegas, and keeping us posted with such beautiful and envious photos of the places she visited, and having a glorious time.
But in the meantime, her 8 days are almost over, and she will be back continuing her drool worth cooking, and baking....moving on!


WE HAVE A WINNER for the GIVEAWAY!!!

Congratulations, Carolyn.. from. All Day I Dream About Food.  has such a beautiful light, and balanced food blog, with yummy main dishes, like this recent Lemon Tarragon Chicken  Soup and the unforgettable
Pumpkin Bourbon Cheese Cake with a Spiced Pecan Crust.
You gotta check it out, and browse through all her other delicious recipes.

Carolyn is a gracious and lovely lady, who always visits so many blogs, and leaves such upbeat, and kind comments, you can't help but notice. This is what friendship, and support is all about...and not just...me, me, and only me, and myself. I cannot tell you how it irritates me, when you have a friend request on Foodbuzz, and they answer you back, with "don't forget to visit, and follow my blog, etc. etc., or with a "you're welcome"...and nothing else, or better yet: :DITTO...well, ditto to you too, but I don't want to say it, just keep thinking, Ughhh!...OK. that's enough of that, now I sound like an old Yenta!

You are the winner of the Giveaway cookbook. I left you a comment on your blog, and also where to contact me, so I can mail the book out to you, by tomorrow. I know you will love this book or the person you will be giving it to, as a gift.

Thanks to all of you for participating...and thank you, Carolyn, enjoy the book!

I also would like to let all my friends know that I will be giving away more books, since I have such easy access to them at such a ridiculous small price, no more than $3.00 tops, for a book that is worth at least $30.00, and in new condition. Apparently in this area, either people are just buying them and recycling them, or getting them as gifts and not liking them. At any rate we're the winners for being able to acquire such great books.

Again, I bought this book at yet, another thrift store, that is a huge warehouse, and one entire large section, is loaded with all kinds of books, including great cookbooks. I have a photo of this fabulous book section in my previous post about a month or two ago.

This place is called  World Thrift, and here, you can find everything to your heart's desire. Prices are a little higher than Goodwill, but you have a lot more choices. Books range between $.95 to $3.95 for a recently published book....no kidding. Dressed to Grill, is a hard back cover book, with spiral notebook look, inside. It is inspired for single ladies wanting to please their guy. No photos, just cute drawings, and cute, and silly names for recipes.
For instance, this herb biscuits is called: Hey, I bake biscuits, too! This is a 2002 edition, retails, at $16.95, I paid $.95...now how can you not want to buy a great book for 95 cents?

Recipe, for Herb Biscuits

2 cups all purpose flour
3/4 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon freshly ground pepper
4 Tbsp. ice cold unsalted butter cut into
small pieces
2 Tbsp. minced fresh parsley
1 Tbsp. fresh rosemary
3/4 cup plus 2 Tbsp. buttermilk, or plain
yogurt
1 1/2 Tbsp. olive oil for brushing

Preheat oven to 425 degrees. In a large bowl, combine the dry ingredients. Scatter the butter over the top. With a pastry cutter, or your fingertips, work the butter into the flour until the pieces are no larger than peas. Add the herbs and buttermilk or yogurt, stirring just to blend. (Handle the dough as little as possible to keep the biscuits, tender and light.)

Turn the dough out unto a lightly floured work surface, then, with your fingertips, (I used a rolling pin) press, or roll into a circle about 1/2 in. thick. Cut 3 inch rounds, (I used 2 /12in.) with a biscuit cutter, or the rim of a glass.
Reshape any remaining dough and cut more biscuits. Place the rounds on an ungreased baking sheet. (If making ahead, cover, and refrigerate until ready to pop in the oven.)

Brush the biscuits with olive oil. Bake until golden brown, about 18-20 minutes.
Makes 10 to 12 biscuits. (Incidentally, mine turned out super golden, and flaky.)

Thanksgiving Turkey, and other Goodies

Hi friends... Thanksgiving is over, but the show is not, or should I call it "show and tell?" Anyway, here's the scoop. My son-in-law, the executive chef, and his best friend/neighbor/Vet had this brilliant idea to have 4 families, and 2 sets of grandparents come together, and everyone making something. This was the first Thanksgiving to have all these families, and children eat together under one roof. It was quite an adventure, but lots of great food, and desserts, and lots of fun. (Glad I wasn't hosting it)...anyway, we had two, 20lb. turkeys, this was mine that I made to bring along, with all the trimmings. For that matter, getting up at 6 AM and have the turkey in the oven by 7...luckily all the other thing were done the day before. For that matter, I could've had it in my little condo, but how do I fit 20 adults, and 10 children in? I surely would have the "condo commandos" on patrol and be not only reported, but be "blacklisted"

So, bare with me, while I show off my "dressed bird" at both angles. Got this yummy tender Butterball turkey at Costco a couple days before, and all the other good stuff, including a huge bag of fresh cranberries. Can't beat Costco, that's for sure!

Here's the backside of my beautiful "broad breasted" turkey. It was so tender, melt in your mouth white meat, that my electric knife just would not work slicing it, because it was so moist, and tender, any knife for that matter worked. The stuffing was made from Pepperidge Farm Herb seasoned, from 3, 16ozs. bags...(4 in a huge box) plus half of a huge bag of Nonni's brand of foccacia parmesan croutons. Just simple sauteed mushroom, onions, and celery, and about 1/4 cup of my pecan pesto mixed in their for more flavor. Stuffed the bird, and made a casserole of it on the side. Yumm!

This amazing sweet potato casserole was made by a family friend...it was incredible with orange zest, orange juice, fresh ginger, thyme, and shallots. Sorry don't have the recipe, just know the ingredients that she used.

This was another contribution of mine...spiced lemony brussel sprouts, from this month's edition of Every Day Food from Martha Stewart. Loved the roasting of the sprouts, and the curry spiced flavor. Turned out delish!

My best ever, yet...Vanilla Maple Cranberry sauce, adapted from Ris Lacoste, former executive chef, from a restaurant, in Georgetown, Washington DC. Will include recipe for this, my adapted, and the original, where it calls for Cassis liqueur, which I did not have.(that means I would literally have to have a bar for all the needed liqueurs that recipe calls for)

If you didn't think the turkey, ham, and seafood pasta wasn't enough for the main course, what about this huge dish of steamed clams, and mussels?...honestly, that was "overkill" and way over the "top" because I ended up with about half the portion of this enormous seafood platter, to make seafood chowder with...when? now...or maybe not! Tomorrow I have Cookbook Sunday to feature something from yet, another "thrift find" book. This steamed seafood platter was made by no other than, Chef Fabrizio...my son-in-law.

Can't end a wonderful Thanksgiving without my daughter Lora's homemade pumpkin pie, with the flakiest homemade crust. Simply, divine!

This, I tell you...is pure "heaven"...chocolate espresso pecan pie, and of course, with homemade crust, lovingly made by Lora. I managed to sneak an extra piece to take home, and share with a friend, the next day. Refrigerated is even better, because you get all that gooey chocolaty goodness and a nice mild flavor of the espresso coffee (not instant powdered) but a small amount of the real strong double shot. Yumm!