tag:blogger.com,1999:blog-17266615014240779842024-02-19T08:19:52.136-08:00Una Mamma Italianathe voice of a modern day mammarella...una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.comBlogger171125tag:blogger.com,1999:blog-1726661501424077984.post-49118749902207667672012-09-12T10:18:00.001-07:002012-09-12T10:18:44.411-07:00Meal Planning 101As a meal planning HATER for many years, I must say it has taken a small personal breakthrough for me to accomplish what you are about to see. I am the kind of gal that RARELY uses a recipe, and <i>LOATHES</i> standing over a hot stove, especially on school nights when homework (or diapers, or our NEW PUPPY) are all awaiting my attention! Meal planning just is not in my vocabulary. We often throw something together at the last minute or settle for cereal on super busy nights.<br />
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Well, I finally got sick of that. No longer am I standing in my kitchen, WELL past dinnertime, staring at the fridge wondering what I can concoct with the available ingredients. Truly, it should be a food network series (if food network still had good old cooking shows, that is!) I was sick of the guessing game.<br />
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So, I made a list of the typical EASY meals I make for my family. Then I charted them onto a 28 day calendar (so that I would have four weeks worth of meals). I made sure to place the meals strategically. Like tacos on a night where there's football practice so I can guarantee a quick meal!<br />
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Then I made sure to have meatloaf and mashed potatoes two nights before shepherds Pie, so that I could make the pie using the leftover mashed potatoes. A lot of thought went into the planning, and this is the hardest part.<br />
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Next, for each meal, I listed the ingredients it took to make it. i omitted the obvious ingredients (like eggs, milk, or water to boil pasta, etc) because I know I always have those on hand. This makes it easy to make your grocery list for the two weeks - and this REALLY helps know your grocery budget.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNEAMbKERgam5HtPc0hkzo0quAPDKjThyZyDuUvRrD8zCvt9WEiut6nXci2XtmUVNLUtlSsFdcHFYj_r1CF4uaRiUy6xnkSVpa3C6LqKW2X0jnLbQyGvuUuRXPqqiJI2f6iMarztCzPoAY/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNEAMbKERgam5HtPc0hkzo0quAPDKjThyZyDuUvRrD8zCvt9WEiut6nXci2XtmUVNLUtlSsFdcHFYj_r1CF4uaRiUy6xnkSVpa3C6LqKW2X0jnLbQyGvuUuRXPqqiJI2f6iMarztCzPoAY/s400/photo.JPG" width="400" /></a><br />
I just go through the ingredients for each meal and write out y list. Then when i come across a duplicate ingredient (like onions) I make sure and increase the amount listed so I purchase enough for each meal.<br />
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Now, it may sound like a lot of work but it's the kind of job that if you do it right the first time, it pays off in the end and you won't have to do this dirty work again. The rest is easy as you simply live with the certainty that you have EVERY ingredient you need for a wholesome dinner on a whim! No more drive-thrus, cuz we all know <a href="http://italiansrus.com/articles/unamamma/familymeal.htm" target="_blank">how I feel about those</a>!<br />
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SO here is an image of my meal planning calendar: It's very basic considering the fancy ones out there. Websites sell meal planning software for an arm and a leg, but I'm a bit old fashioned. Paper, scissors and tape is all it took for me. This way I could move around the dinners as desired by simply unsticking my taped-on squares:) This is <i>VERY PROFESSIONAL</i>, people!<br />
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Now for the disclaimer - weekday meals are simply fuel for my family. There is NOTHING elaborate about these dinners. I try to stay as simple as possible for my own sanity! I often make the family much nicer meals but that's usually during the summer or on the weekends in the off-season! So the following meals are very simple, easy, quick ideas to throw together - AND they feed a family of 7 pretty darn well:) <br />
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As you can see, I am missing a couple of days worth of meals. And that's a lot of Mexican for an Italian mamma, right?! Well let's face it, Mexican food is cheap and quick! Just my style!<br />
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Hopefully I will come up with some more EASY meal ideas soon. I guess I should take a look at my <a href="http://unamammaitaliana.blogspot.com/p/recipes.html" target="_blank">recipes archive</a>, huh?! But "easy" to me means it takes 30 minutes to make (Rachael Ray style) or I can prepare it ahead of time (i.e. crock pot). So lasagne didn't make the cut:( I will work on getting recipes for most of my meals on the blog soon, but for now - here are some I've already shared:<br />
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<a href="http://unamammaitaliana.blogspot.com/2010/08/sunday-gravy-war.html" target="_blank">Pasta & Gravy</a><br />
Grilled Sausage & <a href="http://zucchini%20pie/" target="_blank">Zucchini Pie</a><br />
<a href="http://unamammaitaliana.blogspot.com/2011/03/5-things-to-do-with-ground-beef.html" target="_blank">Sloppy Joe's (Sloppy Giuseppes!)</a><br />
<a href="http://unamammaitaliana.blogspot.com/2011/02/meatball-stew-and-italian-herb-beer.html" target="_blank">Meatball Stew</a><br />
<a href="http://unamammaitaliana.blogspot.com/2010/11/meatloaf-italiano.html" target="_blank">Meatloaf </a><br />
<a href="http://unamammaitaliana.blogspot.com/2011/08/vodka-sauce.html" target="_blank">Penne a la Vodka</a><br />
<a href="http://unamammaitaliana.blogspot.com/2010/06/shepherds-pie-italiano.html" target="_blank">Shepherds Pie Italiano</a><br />
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<br />una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com5tag:blogger.com,1999:blog-1726661501424077984.post-89145859122216413112012-08-11T14:00:00.001-07:002012-08-11T14:20:16.770-07:00Cupcakes in an Ice Cream Cone!<div class="separator" style="clear: both; text-align: center;">
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I had to make something for a bake sale and I had seen these done somewhere...maybe pinterest? I thought I'd give it a try.....<br />
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And to save the general public from making the same mistakes I did, I thought I'd post some tips for a successful cupcake in a cone:<br />
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1.) Fill each cone with 1 - 2 TB batter. <u><b>NO MORE.</b></u> Trust me. The end.<br />
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2.) I used regular cake cones in a box, bought from the grocery store. I have heard of people using waffle cones but I am unsure as to how those would stand up - plus who wants to try that hard to make a cone stand up?! Really...<br />
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3.) Rest each cone in the muffin cups of a muffin tin (paper liners optional) as there could be some spillage, and this helps them to stand up well when baking. It is also helpful to <u>fill them when they're in there.</u><br />
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4.) Consider using a pastry tip and swirling the icing to make it look like soft serve. That would be much cuter, in my opinion, then my uneven spreading of rainbow chip <strike>hydrogenated oil</strike>..........um, icing.<br />
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5.) I only bought one box of cones and had batter left over. I used it to make my daughters 3 little ramekins full of cake. I figured I would have been able to get another dozen at least - <b>so buy 2 boxes per one box of cake mix</b> <i>(or one batch of your cake recipe, if you're doing it right and baking from scratch!)</i><br />
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Good luck! And has anyone else made these? I want pics!!<br />
<br />una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com3tag:blogger.com,1999:blog-1726661501424077984.post-44940897411623714912012-08-07T18:04:00.001-07:002012-08-11T13:45:12.405-07:00Tomato & Cheese Stuffed Sausage Meatballs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjudP674qnnvpC6jvQ3W3k7yFQbgtsIOfeY239JDvXmV1FsKqdwxhMypzPvd1OMdwOkL0jKPR0YZZ8MLsJkcPC25-1xB-OmArroJCP_zEJx6ksXPqEgPk2wb0x6AVbq8a4wFzbfhf6trK/s1600/IMG_6780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjudP674qnnvpC6jvQ3W3k7yFQbgtsIOfeY239JDvXmV1FsKqdwxhMypzPvd1OMdwOkL0jKPR0YZZ8MLsJkcPC25-1xB-OmArroJCP_zEJx6ksXPqEgPk2wb0x6AVbq8a4wFzbfhf6trK/s640/IMG_6780.JPG" style="cursor: move;" width="640" /></a><br />
Okay for any of you locals, the restaurant Twigs has a pretty eclectic menu and I love it!!! It's not an Italian place, but last time I was there I tried this dish that was basically a breaded meatball. But it was Italian sausage and inside was gooey mozarella cheese and a cherry tomato. Can you say incredible?<br />
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No, really.......can you say it? SAY IT! Okay, good:)<br />
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Truly - these were amazing! Naturally I had to make my own copycat version at home, and I think I pretty much mastered it! To make stuffing easiest, I would suggest starting with a big patty of sausage meat cupped in your hand. Then fill it with the cheese (a cube or two) and a cherry tomato (smaller tomatoes works best). <br />
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Then, get some more meat on top and roll it into a meatball over the stuffing. Next, roll the ball in some Panko breadcrumbs and fry in oil on the stove top. Drain on a paper towel, sprinkle with salt, and enjoy!! I love this with a side of marinara!<br />
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<i><b>TIP:</b> If your meatballs cook quicker on the outside than the inside, just finish them in a 350 degree oven for 10-15 minutes, depending on the size:)</i><br />
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<br />una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com0tag:blogger.com,1999:blog-1726661501424077984.post-8187881289380252772012-07-17T08:56:00.000-07:002012-07-17T08:56:01.753-07:00Bite Size Caprese Salad!!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDBmHSwLE0ivjtiIOqLLwL699e5CF8NRD5KziDUQ-Slrkw8tc6lYIst8I9xktjS1bVbY-SkqilLJMD8F8HmdsWCf15DPF8baZRSzSY6OJ3g1T0p6rP7AKZjtivV5kj_Z1pP4hqJNawJdF/s1600/IMG_6751.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDBmHSwLE0ivjtiIOqLLwL699e5CF8NRD5KziDUQ-Slrkw8tc6lYIst8I9xktjS1bVbY-SkqilLJMD8F8HmdsWCf15DPF8baZRSzSY6OJ3g1T0p6rP7AKZjtivV5kj_Z1pP4hqJNawJdF/s320/IMG_6751.JPG" width="320" /></a><span class="Apple-style-span" style="font-size: large;">This is a fabulous summer party appetizer since it can easily be eaten without a plate and a fork! </span><br />
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<span class="Apple-style-span" style="font-size: large;">It's a casual twist on an elegant classic!! </span><br />
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Just cut your cherry tomatoes, and place them cut side down on a plate. Top with a basil leaf, and a cube or ball of fresh mozarella, and you're done!!!<br />
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Crack some fresh black pepper over the top and drizzle with balsamic and olive oil if you wish:) Super easy and can be made ahead of time, the day of your party! Buon Appetito!una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com1tag:blogger.com,1999:blog-1726661501424077984.post-25758715567426094842012-06-25T17:30:00.000-07:002012-06-25T17:30:29.877-07:00Italian Mothers and Italian Mother-In-LawsAs I have embarked on the journey that is motherhood, I have learned some very valuable lessons - like not running over to my kid the minute they fall, otherwise they actually will cry....<br />
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Or how very cool ice cream can make potty training sound to a 3 year old...<br />
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And even the really important lessons - like what kind of mother I want to be to my sons and daughters when THEY are parents.<br />
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You see, I got lucky since my mom is a pretty typical Italian grandma that yells at my kids without any qualms......and I LOVE IT!! Saves me the work, right?! But I know not all people LOVE that as much as I do. Will I have to hold myself back when I am a Grandma? Will I reserve myself with my son's future wife (you know, the wife he will choose from my pre-approved list of my friends' cute daughters) since SHE is the mom and I shouldn't step on her toes?<br />
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<i><b>Yikes!</b></i> <span class="Apple-style-span" style="font-size: x-small;">(yes, I just said <i>Yikes</i>, and yes, it is still a cool word)</span><br />
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That is a scary thought. I am used to being the boss around here, and besides how could ANYONE else step in and raise the <i>flesh of my flesh</i> better than I? (By that I mean my grandkids, since I'm pretty sure I will still think I know everything when I'm 60)<br />
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And what about spoiling my kids? You know Italian Mothers are known for this one. It was true for me, but I make my kids do EVERY bit of work they can around here, after all <a href="http://unamammaitaliana.blogspot.com/2011/04/grandmas-garden-next-generation.html" target="_blank">I am the queen of Laziness, remember?!</a><br />
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Well, I have a reader who has her own issues with an ITALIAN MOTHER IN LAW! Although this mom-in-law may not be trying to raise her kids, she has done a heck of a job raising her Italian son to only be happy with her very own cooking. This has made it nearly impossible for his non-Italian wife to please his palette! <br />
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From what I hear this is the true story with Italian men. I married an Italian guy - kinda. His DAD is Italian, not his mom, so there wasn't too much competition on that end. But here is a portion of an email I recently received:<br />
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Mamma,</div>
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 16px;">I've read your blog quite a bit, snatching a few minutes here and there. </span><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 16px;">I wanted to contact you privately because something you wrote struck a chord with me. I'm a non-Italian married to a full-blooded Italian for ten years. </span><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 16px;">We have six children, four boys and two girls, ranging from age nine down to a two month old. <div>
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I was reading your post on your children's birthdays, with all the stipulations your kids like to make for their birthday dinners. It made me wonder if everybody is like that. My husband's mother was such a great cook and spoiled him so rotten that I cannot do anything to please him. Nothing steals my joy so much as seeing him sit down to dinner with the usual disappointed expression on his face. I'd bake and cook 'till I'd drop, with a kitchen that was a disaster, until I was muttering all the things I'd like to do to him under my breath! What a life.</div>
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I finally decided my health and sanity were more important than trying to cater to him and I gave up on him. I am so tired of cooking and wearing my patience and health thin. <em> </em>Now I save time wherever I can, use whatever ingredients I have on hand to put together simple healthy meals, and I TOTALLY ignore my husband! And I actually can laugh again, enjoy life with my kids, and know what it's like to finally have peace and joy once more.</div>
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My point is that this isn't a pleasant way to live. For the sake of your kids' spouses someday, please don't set up a situation in which nobody can compete with a large pot and a big spoon. There were days I used to sit there staring at the big sauce spoon and the big sauce pot, just hating them because I knew I couldn't compete. I have since learned that there are things I can't change. </div>
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</span><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 16px;">Our tenth anniversary is coming up and I know we'll go to another fancy Italian restaurant in which the conversation (or monologue) will center around the merits of the various dishes. Then we will watch Ciao Italia together and I will give him Mary Ann Esposito's latest cookbook as a gift</span><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 16px;">....it's sort of a symbol that I know when to give up and bow out graciously....marriages get a bit crowded when you have to share it with other interests. I used to try to fight it, but learned that it would be better for me and the kids to learn where my place is. </span><br />
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</span><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 16px;">Please take this in the spirit in which it is sent -- I love your blog and it's really cute, just wanted to mention this.</span><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 16px;"></span><br />
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Signed,</div>
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Long time reader, first time commenter</div>
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Here was a part of my response:<br />
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Ciao! </div>
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Thank you very much for your comments!! Lucky for me, my husband's mother is not Italian, only his father is. Also, the Italian cooking is fabulous on my side of the family, not his....and yet I do not even live up to my family's standards!! You see, I am a generation removed from the large families of my great grandparents. My parents, Aunts, And Uncles did not have a lot of small children running around like I do, and therefore had more time to cook! You know as well as I do - that cooking is not easy, especially with picky palettes and lots of them!</div>
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However, birthdays are the one time I let my children pick their favorite meal and spoil them rotten!! I do NOT cook like this every day - and believe me, whatever I'm cooking is what's for dinner - like it or not! I am simply too busy to do otherwise! There is an old Italian saying that says, "Mangiare Cuesta Minestra, O Saltare Cuesta Finestra." LIterally, it means "Eat this soup or jump out this window!" - A take it or leave it mentality! I live by this:)</div>
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I understand your frustration and believe that it is not ALWAYS the case with Italian husbands, perhaps often but not always. Food for Italians is a memory in and of itself. SO the food that your husband goes on about is really a memory and a feeling. It is LOVE for Italians!! I guess what I am trying to say is that your husband may inadvertently insult you with his disappointment in your lack of Italian cooking, when in actuality he's simply reliving and relishing a memory that is so hard for us Italians to part with. A smell, a taste or a song is meaningful to all people - it's humanity's way of recognizing familiar things. For Italians, we recognize much with our stomachs - with our palettes, if you will! I don't know how else to describe it...</div>
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How <i>do</i> you describe it? Am I doing my son a disservice by making him homemade Italian meals that his future <b>non-Italian</b> (<i>yikes!</i>) wife cannot compete with?</div>
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<i>Ciao!</i></div>
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<br /></div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com4tag:blogger.com,1999:blog-1726661501424077984.post-7085513424503224702012-06-25T16:58:00.000-07:002012-06-25T17:02:49.456-07:00IT'S FIG SEASON!!! Fig jam and goat cheese with truffle honey on toast!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4gQ8hJIWMa3IOvjP877foodkM-RgLYhYsET0141r3P7g0WNUdZnp0Io5Y6pLEhXrkxUDRTF0q73kPzF2ywBGqOcxdomP3usm9prU-gy_KL_I3n9GiNxXEcyMBxAWAUJ-mMVdepV1AUVZ/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4gQ8hJIWMa3IOvjP877foodkM-RgLYhYsET0141r3P7g0WNUdZnp0Io5Y6pLEhXrkxUDRTF0q73kPzF2ywBGqOcxdomP3usm9prU-gy_KL_I3n9GiNxXEcyMBxAWAUJ-mMVdepV1AUVZ/s320/photo.JPG" width="240" /></a></div>
GREAT Summer appetizer or party snack here.... Little toast or cracker with goat cheese, fig spread and a drizzle of truffle honey!! A sprig of rosemary and you are lookin pretty snazzy! YUM!!<br />
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<b>WAIT! Where do I find ingredients for this?! </b></blockquote>
<b>Goat Cheese -</b> look for a log of goat cheese that you can spread on yourself. (wait...do NOT spread goat cheese on yourself...just get a log of cheese that allows YOU to determine the amount you would like to spread on <i>SOMETHING</i>, like a cracker, or toast, not on <i>you.</i>) In other words, don't get the goat cheese crumbles. Look at Costco or in your gourmet cheese section at the grocery store.<br />
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<b>Fig Spread/Jam </b>- I always have luck finding this in the gourmet section of TJ Maxx, or Trader Joes. But while you are at TJ Maxx, do not pass up the chance to get yourself some Himalayan Pink Salt which I LOVE! And you might also want to stop by the housewares aisle to get yourself a nifty <strike>spanking spoon</strike> wooden spoon for making some awesome<a href="http://unamammaitaliana.blogspot.com/2010/08/sunday-gravy-war.html" target="_blank"> Sunday Gravy</a>. And maybe the clearance rack to snag a cute dress for your daughter.........or five cute dresses, whatever.<br />
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<b>Truffle Oil/ Truffly Honey</b> - Trader Joes, or any good Italian Deli/Specialty shop! I found white and black truffle oil at T.J, Maxx. You could use either oil or honey for this appetizer - although the honey lends a certain sweetness that is perfect with the sharp, tangy goat cheese.una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com0tag:blogger.com,1999:blog-1726661501424077984.post-15611519822673398052012-06-25T16:41:00.000-07:002012-06-25T17:55:21.119-07:00Pepper Crusted Filet Mignon with Balsamic SauceThe best Filet Mignon I've ever had was at Smith & Wollensky Steak House in Las Vegas. It was <i>Steak Au Poivre</i>, which is crusted in cracked black pepper with an equally peppery sauce to accompany it. Ooooooh and Ruth's Chris Steak servd in melted butter is a close second...<br />
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However, since I will likely never live up to either of these entrees, I try to create my own gourmet sounding recipe here in my humble kitchen. I tell you now, people, there is no easier way to impress with such little effort that with a BALSAMIC REDUCTION!</div>
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Doesn't it just sound fancy?! Well it's not difficult, you really can't mess it up, and it tastes INCREDIBLE!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8OA8xptipnpE0YYcwNG9qKkBgKD-lPKkzNjQMMkxIbf1CTyY9ufUvwYfZykXzl_jaHBagw79k91XI2zU5qJBhrVU6slTDxGQdkuHB19T2TOG-PrcEruO8CyJoYEdVCI5C5BQXuJcZxpv/s1600/IMG_6675.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8OA8xptipnpE0YYcwNG9qKkBgKD-lPKkzNjQMMkxIbf1CTyY9ufUvwYfZykXzl_jaHBagw79k91XI2zU5qJBhrVU6slTDxGQdkuHB19T2TOG-PrcEruO8CyJoYEdVCI5C5BQXuJcZxpv/s320/IMG_6675.JPG" width="320" /></a></div>
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1.) Coat your filet with freshly cracked black pepper and some freshly ground pink salt <i>(MY FAV!)</i></div>
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2.) Sear the Filets, then transfer them to a 300 degree oven to finsih cooking to your liking.</div>
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3.) Add 1-2 TB butter to the pan, stir up all those yummy bits of cracked pepper. Add in mixture of 1 cup Balsamic Vinegar and 1 TB brown sugar (or 1 tsp agave) and reduce on medium-low heat until thickened.</div>
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4.) Pour over cooked filet and serve! THis is even better with some crumbled goat cheese on top! </div>
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</div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com1tag:blogger.com,1999:blog-1726661501424077984.post-54931477100069795592012-05-10T16:06:00.005-07:002012-05-10T16:06:52.388-07:00Mamma's PepperonataIf you are an avid <a href="http://unamammaitaliana.blogspot.com/search/label/the%20mamma%20meets%20the%20cucina" target="_blank">"Mamma Meets The Cucina"</a> fan, then you might recall when my foodie friend and blogging nemesis...(jk) Dominic Condo.... made Pepperonata for our Veggie Challenge. It was pretty awesome, I must admit. But I had to do what I always do and <strike>try to</strike> show him up!<br />
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Pepperonata is one of those dishes that is very hearty and can be a side dish or a meal in and of itself. The way I make MY twist on Pepperonata, is a bit spicier and, actually quite different all around. It lacks the onions seen in <a href="http://www.domskitchen.com/">Cucina Domenico's</a> recipe, and it uses whole baby peppers instead of sliced bell peppers. Throw in a couple Jalepenos for some kick and you've got a trendy twist on an Italian classic!!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdC7N9CbbRMWW8R03-0bxg1W7ZkKoWaUAKYPqTf4U9b3LI3tCCol2BCRJ-PhXzy1J2WNXWecB1g7apVX5fWNk8GvSJZr41aSsPEhMJ2fu-MBziOVDImkvxs2i9WQYy6qAak8XJKH0qj6R/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdC7N9CbbRMWW8R03-0bxg1W7ZkKoWaUAKYPqTf4U9b3LI3tCCol2BCRJ-PhXzy1J2WNXWecB1g7apVX5fWNk8GvSJZr41aSsPEhMJ2fu-MBziOVDImkvxs2i9WQYy6qAak8XJKH0qj6R/s640/photo.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mamma's Pepperonata!</td></tr>
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The instructions for my recipe are minimal - you wash and pan sear your peppers in a bit of e.v.o.o. and pancetta. The flavor from the rendered panceta is the secret in this dish. Then you finish them off in the oven, roasting at around 400 degrees, turning occasionally. Serve alongside crispy Italian bread or with chunks fo fresh Parmiggiano! Buon Appetito!<br />
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And don't forget, if you're a bit more traditional, check out Dom's recipe <a href="http://www.domskitchen.com/the-mamma-meets-the-cucina-the-veggie-challenge/" target="_blank">here</a>!una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com1tag:blogger.com,1999:blog-1726661501424077984.post-3870245399520962922012-04-02T19:07:00.006-07:002012-04-02T19:23:17.768-07:00Struffoli!!!<div style="text-align: right;"><br /></div><span class="Apple-style-span" style="font-family:georgia;">With Easter around the corner, no Italian household would dare be without some dyed eggs, "<i>pizza gaina</i>" and, of course, some struffoli!!!! Struffoli is a dessert often served at Easter or Christmas. Imagine little fried balls of dough tossed in sweet honey and sprinkles...how could every adult and child NOT love this tradition?!?! Sometimes pine nuts and cherries are used as decoration, but most often you'll find these dough balls tossed in<span class="Apple-style-span" style="font-size:100%;"> <span class="Apple-style-span" style="line-height: 19px; "><i>diavulilli</i> or literally, "little devils!" </span></span><span class="Apple-style-span" style="line-height: 19px; "><span class="Apple-style-span" style="font-size:100%;"> In my house, they are actually<i><b> eaten</b></i> by little devils...<b>five of them!!!!</b></span></span></span><div><br /></div><div>I promise that if you serve these up this Easter, you do not have to toss anything in little devils if you do not want to, nor will your children turn into little devils. The struffoli, however, may be just the devilish temptation you'll spend the next year avoiding - until Christmas, that is!</div><div><br /><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span><div><b>YOU WILL NEED:</b></div><div><span class="Apple-style-span" style="font-family:georgia;"><div class="ingredients" style="font-size: medium; margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">3 cups all-purpose flour</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">4 eggs, beaten</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1/4 cup butter</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1/2 cup sugar</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1/2 teaspoon salt</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">2 teaspoons baking powder</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 tablespoon lemon zest</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 1/2 cups honey</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">3/4 cup pine nuts (optional in my house)</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">2 1/4 ounces colored candy sprinkles</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><br /></li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><b>What To Do:</b></li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><br /></li></ul></div><div class="directions" style="margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- color:initial;"><ol style=" margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 16px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- list-style-type: decimal; list-style-position: initial; list-style-image: initial; font-size:medium;color:initial;"><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- line-height: 16px; color:initial;"><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; color:initial;">Melt the butter or margarine over low heat. Mix together in a large bowl 2-1/2 cups of the flour. Add sugar, baking powder, lemon rind and salt. Make a depression in the middle. Drop into it the eggs and the melted butter or margarine. Mix with a wooden spoon and then with the hands until dough leaves the sides of the bowl. Add remaining 1/2 cup of flour as needed. Knead dough on floured surface until it isn't sticky anymore.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- line-height: 16px; color:initial;"><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; color:initial;">Break off pieces of dough and roll into ropes about the size of a pencil. Cut into pieces 1/4 inch long. Roll these pieces into little balls and set aside.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- line-height: 16px; color:initial;"><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; color:initial;">In deep frying pan, heat oil about 2 inches deep. Fry balls until golden brown. Drain on paper towels.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- line-height: 16px; color:initial;"><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; color:initial;">In a large saucepan over medium heat, bring 1-1/2 cups of pure honey to a boil. Let honey boil gently for about 3 minutes before adding little dough balls, stirring gently with wooden spoon until they are well-coated.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- line-height: 16px; color:initial;"><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; color:initial;">Remove balls from honey with a slotted spoon and place in a deep dish or mound them on a platter. Sprinkle surface evenly with nuts and multicolored sprinkles. </span></li></ol><div style="text-align: right; "><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-size:78%;color:#c0c0c0;"><i>Recipe Courtesy of AllRecipes.com</i></span></span></div></div></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNRErSfQ49iyl3br85znvs6rBicWSXhPZcFTwvXofj7B0ltJGwOL5T345XFqTTQJ2tVH5gfKFXxEqShEP2896bKHqKFrOCuIOAMNjPJEa5t7c2BlnhSLHMrLp7iKb73jlx8Kwvho1L5yx/s320/383919.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5726994055664777282" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 140px; height: 140px; " /></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><div class="directions" style="margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- color:initial;"><div style="text-align: center; font-size:medium;"><span class="Apple-style-span" style="line-height: 16px;"><b><i>Cool & Serve & ENJOY!!!!</i></b> </span></div></div></span></div></div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com0tag:blogger.com,1999:blog-1726661501424077984.post-41562200771099569812012-03-01T13:23:00.005-08:002012-03-08T10:53:15.373-08:00Homemade Chapstick - a.k.a "Mamma's Mintstick"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsMmaXWIPgQL2I5qhUHOueyaogg2M90d84KjpJSXXemBfO8c8JGyt2hYoUaTY2jxEDHooYOGm5BlwAKENe1S6E_emNaE4jD0ijtYTa4jzPDWCLJ3jZi7fWkQ-zPYyzpcKsVL0TajpCyfC/s1600/IMG_0091.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsMmaXWIPgQL2I5qhUHOueyaogg2M90d84KjpJSXXemBfO8c8JGyt2hYoUaTY2jxEDHooYOGm5BlwAKENe1S6E_emNaE4jD0ijtYTa4jzPDWCLJ3jZi7fWkQ-zPYyzpcKsVL0TajpCyfC/s320/IMG_0091.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5715044222252164594" /></a><i><b>Get yourself some beeswax because this is one recipe </b></i><i><b>you do NOT want to skip out on!! </b></i><div><div style="text-align: center;"><br /></div>Since we moved to a state where it<i> actually</i> gets cold in the winter, our family's desert skin and lips have been extra thirsty! So I did what I usually do and looked for a way to make my own natural version (just like with the<a href="http://unamammaitaliana.blogspot.com/2011/04/homemade-natural-laundry-detergent.html"> laundry detergent</a>, remember?!)<div><br /></div><div>Well, once I picked up a few essential supplies, I realized it is actually super easy to make your own lip balm. I have a couple books that I love to reference. (Gorgeously Green, Back to Basics, Grow Your Own Drugs). Once you've got a specific formula, you can tweak your oils and flavors to your taste. We love that minty taste of the Burt's Bees stuff, so we used Peppermint essential oil in ours. I even made some with lavender essential oil! YUM!</div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:100%;"><i>Mamma's Mintstick</i> ingredients:</span></b></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "></p><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><i>This recipe will fill 8-9 lip balm tubes!</i></span></p><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">1 Tablespoon Coconut Oil</span></p><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">2 Tablespoons Sweet Almond Oil</span></p><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">1 Tablespoon & 1 teaspoon Beeswax</span></p><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">10 drops Peppermint essential oil</span></p><p></p></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">DIRECTIONS:</span></div><div><ol start="1" type="1" style="margin-bottom: 0in; "><li class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; "><img width="138" height="185" src="http://mountainroseherbs.com/newsletter/06/Lip%20Balm%20Article_files/image002.jpg" align="right" hspace="12" /><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Coarsely chop or grated your beeswax (vegans may use Carnauba Wax as an alternative), and place it in a small pot or glass pyrex measuring cup with your butters and carrier oils in the top of a double boiler, and melt gently over heated water. Make sure that the water does not boil over into your oil mixture, 1 -2” of water in the bottom of your pot is enough.</span></li><li class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Once that your beeswax mixture has melted, remove from burner, and add your essential oils. The essential oils will begin to dissipate with the scent, add more as needed.</span></li><li class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Immediately pour the hot mixture into lip balm containers. If the mixture cools too rapidly while you are pouring, then heat the mixture back up over the double boiler.</span></li><li class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Allow to cool completely (I usually wait overnight) before placing the caps onto your lip balm containers.</span></li></ol><div><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><i><b><a href="http://mountainroseherbs.com/newsletter/06/lip_balm.php">(Recipe Courtesy of Mountain Rose Herbs)</a></b></i></span></div></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOxreX9uNupjDr3L5FW75BSnXhkF8v46xD9EamOl7KgkFhYOFor93eyHP0vo1rJf_nPntG1KmTe2RgMU50itMt_Pw5zuCiCTFySsbIruKWvbDO8vxY3UUKvNmQ-M7mbobedQh2IaYKit-M/s320/IMG_0090.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5715044213807306290" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 180px; " /></span><img width="138" height="185" src="http://mountainroseherbs.com/newsletter/06/Lip%20Balm%20Article_files/image002.jpg" align="right" hspace="12" /><span style="font-size: 10pt; "></span><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">I</span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "> bought these little plastic containers at Wal-Mart. I think they are for storing beads!!! But they work well as lip balm tins too. I also ordered some white chap stick tubes from Ebay which worked great! Even with this small recipe, you get such a high yield of product, that you can give them away as gifts and still have tons for your family! Everyone got a tube for Christmas and I still have a stash set aside for last minute gifts!</span></div><br /><span style="font-size: 10pt; "></span></div><div>Also, I buy y sweet almond oil and coconut oil here. I have found this to be the best deal on prices for organic versions. You could easily switch out your sweet almond oil for sunflower oil or olive oil, but olive oil is a bit more greasy. I buy a block of beeswax from <a href="http://mountainroseherbs.com">Mountain Rose Herbs</a>, but you could get some form your local beekeeper! Also, Mountain Rose Herbs sells pellets of beeswax which is MUCH easier to measure as you do not have to grate it, you can simply measure it out like sugar! </div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com2tag:blogger.com,1999:blog-1726661501424077984.post-26626697387916646752012-03-01T12:37:00.009-08:002012-03-01T13:14:31.735-08:00My Kitchen Table Project: Refinishing a wood table from Craigslist!<div style="text-align: center;"><br /></div><div style="text-align: center;">For Italians (and humankind, I''m sure) the kitchen table is where EVERYTHING happens! Since my hubby and I got married we have had two kitchen tables - both of which were hand me downs from my parents. And boy were we grateful to get them! But they were never what we would have picked for our own home. We could eat on 'em - so it fit the bill!</div><div><br /></div><div>When I finally got fed up with my current hand-me-down table being too big for our tiny eating area, I HAD to do something! S0 I did a little Craigslist shopping (after a LOT of online shopping.......er, dreaming) and found a steal of a deal! There was a SOLID WOOD table and five chairs. We swept it up for $85 and were thrilled to start working on it. Well, at least that's my side of the story.</div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1mwmQS5nmypM9ujzcq06fyJDRkHpyETNpFLie1bzj6hqmzGDN4LJR7WueZ015lW_E_9RKjwJdo8A9gFWDzG-ZuV6hIzIzI0eskuz83QaVrAjquSia2Ku-OUIsamT5qGRZ8jJ8Ch5nEXWT/s320/IMG_6394.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5715039264589508162" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div>If you asked my husband he was not so enthusiastic. He used words like "disgusting" and hideous" to describe the table - and the job I signed him up for! I decided I was going to channel the strength of my Italian Nonne before me and just <i>get her done</i> myself!!! I didn't need ANY help from ANYone! That is, until my sander died...</div><div><br /></div><div>Then one day hubby comes home from Home Depot with a very cool palm sander and a not so cool receipt:( "I got the whole table for that price!!!" I screamed! .....I mean, said lovingly...</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxjR_MxmkcFMw4Nf3GH8EXgHkEpG5Ka2fxRsapIEk7Lc4SBlUZgEmaj7fCwRS9hwCr8XctYx-rtdhSkiF4at53ThbJKOz2XegIExZggyRt3Bg3d4_pF-7yIbAMb28IPBWtyI1q4lK_hjF/s320/IMG_6400.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5715035737642487842" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Then he was miraculously super excited to use his new power tool and started sanding. I didn't even have to ask him!!! I was pretty excited that I didn't have to do the hard part! But the KIDS DID!!!</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiu7hiBb62svwdhuL-aavaqY5MSZhQ6S8ZJCh7pxMXwiZtEFuf9_YeEqzLRMtIhpP1NNiavwjeoDGUWMYPBIswINGVDJEMRSMhcCcSLJh1TVs-HKbdFNjRayYB5D3HnYsmE8tLximdby_b/s320/IMG_6451.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5715036349431493970" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1e_S1VxmxRHv2mhPRE8Ch_g2U7g0SFt0bkcFDjaeLeoLkwysCxyiOfx8iAqI6ylQ8XiIx45lMkKLUH9kRcOfl3fLW_lLuwll8DGXkKzdMFEmH6veIy9VM-VvONEfrDiuRIVgAP5vSjmh/s320/IMG_6453.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5715036356091703858" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zbuIqSekzrrkSDIHkYdBp7q7wEbYbJn4ADEb8r9hgTuq1QXxO6AeZ9iwXA2K8H-qEiFc_oeU1GMCbVntApzdOcwj63o1WsyEQXMEiAiUKo0BS5HnCnoxWKl8j3OQiVc4_mPuyf330Lgh/s320/IMG_6449.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5715036343263183602" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>So after a good sanding down to the bare wood - we picked out our stain and went to town.</div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMDFhJlP94VgLH8QQk52Mf58EVVg3P0-1d6_KJz8yjZcFie7Jd01yP4mwKUobzfZhNERZrGGE3HV13WzKuwadjvoaps252roJvimkduW6h1SA2h3z2Eo2pyXbRqBKRxHANscRHZsZGOfj/s320/IMG_6459.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5715036365860515090" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span><div> Since by this point, <a href="http://pinterest.com/unamamma/">PINTEREST </a>had taken over my life, I had gotten a pretty good idea of some tables I wanted to copy. A sucker for Pottery Barn, I fell in love with the casual rustic flair that this table had:</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfqTYD2vPVSw57a2N0gIIfU1H6P5p0Yy5yxdXybm-WqG6rMfyUt7TplLgJkbSswXUTWJ4NX0tpgJFkKVkDJMQdLooL4KfCdAqQWnmyDlGhn4ltQcs-6Hh77wGFHxcZtmuxaYUfvJ0DitTw/s320/img97o.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5715038365919990242" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 288px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>One day, I will eventually get wood colored chairs, and get rid of these spindle ones <i>( I secretly HATE them)</i> but for now I stained them to match. Also, the bench I already had from a previous Craigslist purchase!!! So I just stained it to match! Now it looks like a set. Since it was FREEZING out, I stained the entire thing in my living room! I used water based polyurethane to avoid the strong smells.</div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19IMSmiBdXk3ggPMPCCqlLTLVnZwIrv8gSWqQOcD2Xi-a-CRES2No0SmSDMlFkBmoAyLSmFnkDAeQxda969o0laB5AAU55c5sKZGhbM_VlMD54-BLARLLKHeMh4k9_cuj6cgMAkNM6Cs3/s320/IMG_6460_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5715036369641216594" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 207px; " /></span><div> And after looking at it, I wanted the white legs to be a little more aged. But I was afraid of crossing the fine line between dirty and rustic. SO I employed the help of my artistic friend and had her teach me some faux glazing! IT was a blast and I learned A LOT about how to get it looking rustic.</div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cKyFEJpB7P8R9dc7tQcF86chhLJIgWoiLIeKfZ6mD8wlueWhAw99rv5USsjkkLXl5Qmk9eQvxqOnQ5abjWihC73vlhRLa0h4Cr76y_puCk42IsZxoImRRA5FKRk5ZSIcZlfauuCPoC3v/s320/IMG_6529.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5715037648732724626" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span><div> I feel we did a pretty good job achieving my personal goal! And my husband ended up liking it too!! <i>(one day, if its EVER clean - I will take a better pic and post it!)</i></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCaTrzK5zYYm-R-J4WG2OngVXAdX_lVKuhq_RYAA0Y6gFbnDqzN9f9pblsGGplTStSA0x_cdxQXNV9eB473_tXDuO5kq4T66xACRC7RalIBNKVxq0OdZoyIAGAK-3CZIJ9Vl2dC6HtUPs/s320/IMG_6528.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5715037645339837810" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Most of all - it was a FAMILY project that we all remember every time we gather around the kitchen table. Whether we're eating or doing homework, we are constantly reminded that we did this together! Now, we are no professionals, but we are excited to tackle more projects like this in the future! We learned so much of what to do and what NOT to do just on this table. Which is fine with us because our mistakes will likely be covered up by the ABUSE this thing will get from my five bambini!</div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6VIqK29W17LcU6QLN6h8wOvvTHOwl-hAtqCKypl1q1rAljLmcX3i51crsRjFT37TVFRVFF3sihSi8CPvYS5LH-L2TGpp5gQmWNJmmYZsaXMFcCPD3-UUOSwnAV8AnCkgY8p1rSrV9v08/s320/IMG_6445.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5715035741014146626" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com1tag:blogger.com,1999:blog-1726661501424077984.post-23101579511771066692012-02-13T17:59:00.000-08:002012-02-18T10:14:48.488-08:00Stuffed Tomatoes - 3 ways!<div style="text-align: center;">The tomato is quite possibly THE most versatile veggie there is.....or should I say, most versatile FRUIT! Which would then make the potato the front runner when it comes to versatility. And we all know how much I love potatoes - <a href="http://unamammaitaliana.blogspot.com/2010/11/captain-morgans-sweet-potatoes.html">sweet potatoes</a>, <a href="http://unamammaitaliana.blogspot.com/2008/11/mascarpone-mashed-potatoes.html">mashed potatoes</a>, roasted potatoes - you name it!</div><div><br /></div><div>But back to fruit....Tomatoes are awesome! They can take on just about <i>any </i>nationality at any given moment and work wonders. It makes sauce, salsa, soup, a sandwich filler, a burger topper. Tomatoes can be just about anything.....like talented chameleons....or really good scam artists...Or not. Perhaps they're simply a versatile cooking staple...</div><div><br /></div><div>In any case, stuffing tomatoes is just about one of the <span class="Apple-style-span" style="font-size:130%;"><b>funnest </b></span>things you can do with 'em! <span class="Apple-style-span" style="font-size:85%;"><i>Yes, I know "funnest" is not a word. I make up my own words quite often, get used to it. </i></span><span class="Apple-style-span" style=" ;font-size:medium;">And talk about versatility - you can stuff these babies with just about <b>anything!</b> Well, not <i>anything</i>.... I would not recommend stuffing them with rocks, mud or leaves <i>(my children's go-to mirepoix when "cooking dinner" in the yard)</i>. I strongly suggest cooking this dish in the <i>actual</i> kitchen.</span></div><div><span class="Apple-style-span" style=" ;font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-size:medium;">So here are my 3 varieties when stuffing tomatoes - Italian style:</span></div><div><span class="Apple-style-span" style=" ;font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-size:medium;"><b>PREPARATION:</b></span></div><div><span class="Apple-style-span" style=" ;font-size:medium;">Cut the tops off of your tomatoes. Remove the inside, discarding the seeds and juice but saving the pulp. Stiff the empty tomatoes as follows:</span></div><div><span class="Apple-style-span" style=" ;font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZNfhY_fzS3ruGR7p2GqkolRotSMQltVRXFWOORzSDFx8IIXvHVRvyuG4NLeR4XGGxGz-UydA2mRAjJ1jPNcCvNl3lY_Su0tkq6Vm1B86FyUMbUQv3WfEuP_ym9skjtYkGl9ld4KJAUOF/s320/IMG_6500.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5710538646296492498" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" style=" ;font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-size:medium;"><b>Herb & Bread Crumb Stuffing</b></span></div><div><span class="Apple-style-span" style=" ;font-size:medium;">With this one I just mixed Italian seasoned bread crumbs, fresh parsley, grated romano cheese, and enough e.v.o.o. to make the mixture like wet sand. Mix in some of the tomato pulp. Top it with some shredded mozarella and romano cheeses and bake it off! YUM</span></div><div><span class="Apple-style-span" style=" ;font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-size:medium;"><b>Sausage, Herb, and Breadcrumb Stuffing</b></span></div><div><span class="Apple-style-span" style=" ;font-size:medium;">This one was by far my FAVORITE mix. I used the same method above (the herbs & bread crumbs & tomato) and added cooked ground Italian Sausage (out of the casing) and wow was that amazing! Top with the cheeses and bake.</span></div><div><span class="Apple-style-span" style=" ;font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;"><b>Sausage & Rice stuffing</b></span></div><div><span class="Apple-style-span" style="font-size:100%;">This one had no bread crumbs. I still used fresh parsley, tomatoes and cooked sausage. I mixed that with some cooked rice, lots of grated cheese, and a splash of white wine vinegar. Top with cheeses and bake. Here they are, ready to eat!</span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-size: 16px; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAgFBCkXaVH_IhaieKFySMHEe_RsIuaZQWyq5YXJKRwycAviN_JBIb6FWyqNlqJ069D-i7i7OSb74FoISuU9Gk-NIzfjJC6rUXbVgCnckNMxVnTtRnDNhLxv-sYn6kUQ7qqR3pOkLktB0x/s320/IMG_6510.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5710538757810003282" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 246px; " /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-size: 16px; -webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">These are seriously SO easy to make. The only important thing to remember is to thoroughly mix your fillings before putting them into your tomatoes. I also placed the tomatoes really close together to bake so as to give them some stability in the oven. They held up very well. <b>Buon Appetito!</b></span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com0tag:blogger.com,1999:blog-1726661501424077984.post-59547662065673795002012-01-26T11:44:00.000-08:002012-01-26T17:04:09.680-08:00Homemade Mac and Cheese for the Birthday Girl - with Cake Pops!<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZovSudrYuP_IK2Sa1m9EtUVT0RhmgGI3QuyuGHap_g9705LjRzTEO-Ed9sQY7EGvTcJOswMVV6UB8aMZjTv1eqJuqLXHOOiNQOqr6JwUBgIWGanLwGy2SPijRfxlmlO5L4Q_xorry4AI/s1600/IMG_6410.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZovSudrYuP_IK2Sa1m9EtUVT0RhmgGI3QuyuGHap_g9705LjRzTEO-Ed9sQY7EGvTcJOswMVV6UB8aMZjTv1eqJuqLXHOOiNQOqr6JwUBgIWGanLwGy2SPijRfxlmlO5L4Q_xorry4AI/s400/IMG_6410.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5702108951408569250" /></a><br />Each of my kids gets to pick their dinner of choice on their birthday. This started as a cute and innocent tradition and has since developed into the very cause of my migraines! If there was a parenting course on "How to Teach your Children To Be Demanding Needy Little Tyrants," then I would graduate with honors. <div><br /></div><div>As our kids have gotten older and smarter they now have very detailed stipulations on what exactly their birthday dinner will entail. For instance, my son usually asks for chicken soup. But not just any chicken soup - "the homemade kind, from whole roasted chicken bones, with mini meatballs and pieces of chicken....and the carrots need to be soft...and grated Romano cheese on top - <i>heaping spoonfuls</i> of grated Romano cheese," <i>to be precise</i>.</div><div><br /></div><div>And then I <i><span class="Apple-style-span" style="font-size:85%;">lovingly smack them with my wooden spoon</span></i>....I mean........ I give them a kiss and say, "<i>Anything</i> for the Birthday Boy!"</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbVheepYKDwDMTHzeN3pcGOM7ii2IVjvo28yNCUX1P7P3CB5WR2kDE6Pl8xJzWMQ9EED7TMNGfcS13ZRE5-1j8kjhLbUQ4t38TDnYKxxDoBci36YLsIYbiudCvAtFKaSPYOSc3NIPASPI/s320/IMG_6427.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5702110144761110242" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 240px; height: 320px; " /></span><div>Well, this year my daughter was turning FIVE! Five is a HUGE deal to her since it means school is coming up this year. Also, I have learned a ton of new things about turning five. For instance, (straight from my daughter's mouth) "When you're five you don't take naps anymore." Or "I can ride my scooter in the house cuz I'm five." Everything she wants to do is now suddenly allowed at the age of five. In your dreams, kid.</div><div><br /></div><div>SO this year the Birthday girl requested homemade macaroni and cheese. <i>VERY cheesy</i> macaroni and cheese with absolutely "NO ham" (here come those stipulations again). And she wanted it to look orange like the box of store bought 'Macaroni and Hydrogenated Oil' (some call it "Macaroni and Cheese"). Well, that wasn't happening because I used a wonderful gourmet blend of cheeses that were predominantly white! Yeah, that did not go over well. But in the end she loved it (and so did we cuz we got our yummy cheese fix) <a href="http://unamammaitaliana.blogspot.com/2008/10/results-are-in.html"><i>You know how I love my cheese.</i></a></div><div><br /></div><div>So here is a recipe that I altered out of my trusty Betty Crocker cookbook. I switched up some ingredients and ratios and, of course, cheeses. But if you want to pick your own selection of cheese, just stick to the overall amount of cheese and pick cheeses that melt well. For instance, mozzarella would not be a good choice for this!</div><div><br /></div><div>MACARONI AND CHEESE:</div><div><br /></div><div>1 lb elbow macaroni</div><div>1/4 cup butter</div><div>1.4 cup flour</div><div>1 -2 tsp salt</div><div>black pepper, to taste</div><div>1/2 tsp Dijon mustard ( I added a bit more, it really does enhance the flavor!)</div><div>1/2 tsp Worcestershire sauce</div><div>4 cups milk</div><div>3 cups shredded cheeses <i>that melt all creamy-like!</i> (I used white cheddar, swiss, havarti, and asiago)</div><div><br /></div><div>While the pasta is boiling (I would under cook it by a couple minutes), prepare the sauce as follows:</div><div><br /></div><div>Melt butter in a saucepan. Stir in the flour, mustard, Worcestershire sauce, salt & pepper. Cook over low heat, stirring constantly until mixture is smooth and lightly bubbly. Stir in milk. Heat to boiling, stirring CONSTANTLY! Boil & stir 1 minute. Turn heat off. Stir in the cheese until melted.</div><div><br /></div><div>Toss the pasta in the sauce and pout into an un-greased casserole dish. Bake uncovered for 10 - 20 minutes. Here, you have the option of topping it with more cheese or maybe crumbled Ritz crackers or bread crumbs - whatever you like! Buon Appetito!</div><div><br /></div><div>And Voila! The birthday dinner was a success. We'll pretend this next picture is not of the girls<i> spitting</i> on the Birthday cake ;)</div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkr47CnYguCsBjVqMWAMH8zN5x6SJ0vS-MW8C_6ZCRfKhoJGJ1StpyRY_S2Zksyogl4QquBtGPWCfkPWJ95ej5ivQ3GooLZGmM-5InULvc7Fp8WEMzyKPc3lNUWagE6mcluHY3T48JwPyR/s400/IMG_6415.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5702109985035173714" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com3tag:blogger.com,1999:blog-1726661501424077984.post-41147145132941183732012-01-03T12:21:00.000-08:002012-01-17T09:43:53.737-08:00Soft Glazed Molasses Cookies!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVt2eck4u5QIAfCU6bzHlMYrUID8gUbbAwlNw4wOber1mowv7iN_72nxwWusTheKg3a0B8tIiwqHDg2tA23uRdHJLCTzMsTZQrsga4Z86WZz9jf3ySxeBszcS5BSh861YXoJX7a_DD3TzI/s1600/IMG_6284.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVt2eck4u5QIAfCU6bzHlMYrUID8gUbbAwlNw4wOber1mowv7iN_72nxwWusTheKg3a0B8tIiwqHDg2tA23uRdHJLCTzMsTZQrsga4Z86WZz9jf3ySxeBszcS5BSh861YXoJX7a_DD3TzI/s400/IMG_6284.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5693505616930304818" /></a><br />I tell you now I am definitely NO BAKER!!! I just can't wrap my hands around the scientific methods behind measurements and leavening and wet/dry ingredients.....it's just too much for my brain to handle. I cook (and I can't even do <i>that </i>very well) only because I am at liberty to add <i>a little of this</i>, and <i>a little of that</i> at my discretion!! This could have something to do with the fact that my 100% Italian blood dictates a rather stubborn personality that does not lend itself to following directions very well. But that's just a theory....<div><br /></div><div>So when I had to come up with something for a cookie exchange, I went with a cookie that I knew I would LOVE since I would have to spend ample time rebelling against my tendency to experiment and actually follow a recipe! I love those off-brand iced oatmeal cookies you find on the bottom shelf in the cookie aisles at the grocery store. I generally go through half a package in one sitting. And I also LOVE gingerbread cookies but I hate the labor involved in rolling out dough and cutting out shapes <a href="http://unamammaitaliana.blogspot.com/2011/04/grandmas-garden-next-generation.html">(I told you I was lazy)</a>. So this recipe is a combo of both my favorites and really is fool proof! After all, I have made it three times and perfectly each time!! I also suggest the use of a cookie scoop as it is my new FAVORITE kitchen tool! Try it for yourself:</div><div><br /></div><div>GLAZED SOFT MOLASSES COOKIES</div><div><br /></div><div>1 cup sugar</div><div>3/4 cup sour cream</div><div>1/2 cup butter</div><div>1/2 cup shortening</div><div>1/2 cup molasses</div><div>1 large egg</div><div>3 cups flour</div><div>1 1/2 tsp baking soda</div><div>1 TB cinnamon</div><div>1/2 tsp ground ginger</div><div>1/2 tsp salt</div><div><br /></div><div>PREHEAT OVEN TO 350 DEGREES</div><div><br /></div><div>Beat the sugar, sour cream, butter, shortening and egg together with a hand mixer. Stir in remaining ingredients. Drop dough with a cookie scoop on to parchment paper or un-greased cookie sheet and bake for 10 minutes, or until no indentation remains when pressed. Drizzle with glaze and eat em up!</div><div><br /></div><div>GLAZE:</div><div><br /></div><div>3 cups powdered sugar</div><div>1/3 cup butter (softened completely)</div><div>1 1/2 tsp vanilla</div><div>3 or more TBSP milk (more as needed to thin it out)</div><div><br /></div><div>Mix until thin enough to either drizzle on in a cute pattern, or brush on with a brush while cookies are still warm. There is no way you could be disappointed with these cookies! ENJOY!!</div><div><br /></div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com0tag:blogger.com,1999:blog-1726661501424077984.post-89209026774589434032012-01-03T11:36:00.000-08:002012-01-09T13:51:00.626-08:00The Mamma Meets the Cucina: COOKING WITH SPIRITS!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEu8_pmlbadpmvm6GywBqUX0NQAJih-_iaPRZTBElTqqFLk5VZ_2JeaZZ00RV9n_BeolMq0fa-Tngw69Y4BjFcFY09jbO9GRMBDbSUNcs1_hO9zHGdvOSWtd1Ldv-7nb3rr6b2rRRNQzYs/s1600/MamaCucinaCombined.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEu8_pmlbadpmvm6GywBqUX0NQAJih-_iaPRZTBElTqqFLk5VZ_2JeaZZ00RV9n_BeolMq0fa-Tngw69Y4BjFcFY09jbO9GRMBDbSUNcs1_hO9zHGdvOSWtd1Ldv-7nb3rr6b2rRRNQzYs/s400/MamaCucinaCombined.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5693507258302807042" /></a><br /><span class="Apple-style-span" style="font-size:130%;">So the holidays have come and gone and our liquor cabinets are pretty much cleaned out. But don't write off those nearly empty bottles yet! With less than a cup of some of the most common spirits, you can have an awesome meal on the table with a huge wow factor. And <a href="http://unamammaitaliana.blogspot.com/p/about-mamma.html">the Mamma</a> &<a href="http://domskitchen.com/"> the Cucina</a> are battling again to show you just how to do it!</span><div><br /></div><div>FROM THE CUCINA</div><div><br /></div><div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><b><i><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 18px; line-height: 18px; font: normal normal normal 12px/normal Arial; ">Of all the liquors that I keep stored in my house (and aside from a variety of rums, there aren't many others), tequila seems to be the least used. Just a nice margarita on Cinco de Mayo and maybe a grill-out or two is all the time that I usually have for tequila. Yes...my Cuervo 'shot' days are way behind me. So when I started to plan for our Cooking with Spirits post, I figured it would be a good time to dust off the tequila bottle and put it to some good use!</p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 18px; line-height: 18px; font: normal normal normal 12px/normal Arial; ">This recipe is very simple and only uses a handful of ingredients. The the tequila lime marinade leaves a refreshing, zesty flavor that, although screams for a summer grill-out, can be enjoyed all year round and makes for a terrific party appetizer. </p></i></b></span></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF66JKoK4-Z3tftOPFkCGIu7_k45gpPZJgTPa1a75h1Z3hmkaf9ZdefAjgQkyV-vWmt2s1WgjBy633_fFKxRDncIwcbebxO6rtemem0IZ7Blhpu_EjSVHNKbcYcLCXFAekkIt65-BZUDWS/s400/tequila_chicken.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5693497683485493602" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 400px; height: 309px; " /></span><span class="Apple-style-span" style="border-collapse: collapse; line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><b><i><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 18px; line-height: 18px; font: normal normal normal 12px/normal Arial; "><b><i>TEQUILA LIME CHICKEN BITES</i></b></p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 18px; line-height: 18px; font: normal normal normal 12px/normal Arial; ">INGREDIENTS:</p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 18px; line-height: 18px; font: normal normal normal 12px/normal Arial; ">6 uncooked skinless chicken tenders, cut into 2" pieces</p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 18px; line-height: 18px; font: normal normal normal 12px/normal Arial; ">1/3 cup silver/white tequila</p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 18px; line-height: 18px; font: normal normal normal 12px/normal Arial; ">juice of 4 limes, plus zest of 1 lime</p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 18px; line-height: 18px; font: normal normal normal 12px/normal Arial; ">1 tspn honey</p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 18px; line-height: 18px; font: normal normal normal 12px/normal Arial; ">1/4 cup chopped cilantro</p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 18px; line-height: 18px; font: normal normal normal 12px/normal Arial; ">4 ounces prosciutto, thinly sliced</p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 18px; line-height: 18px; font: normal normal normal 12px/normal Arial; ">2 tblspn butter</p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 18px; font: normal normal normal 12px/normal Arial; ">PREPARATION:</p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 18px; font: normal normal normal 12px/normal Arial; ">Whisk together the tequila, lime juice, lime zest, honey and cilantro. Place the cut chicken pieces into tequila mixture, let sit in fridge for at least two hours (a plastic baggie works well for this). </p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 18px; line-height: 18px; font: normal normal normal 12px/normal Arial; ">Remove chicken from marinade, discard marinade. Quarter each piece of the prosciutto (adjust size accordingly to fit around each chicken strip). Wrap each chicken strip with one piece of the prosciutto and secure with a toothpick. </p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 18px; line-height: 18px; font: normal normal normal 12px/normal Arial; ">Melt butter in a pan over medium-high heat. Place the prosciutto wrapped chicken in pan, cooking the chicken evenly on each side, until chicken is fully browned and prosciutto is slightly crisp.</p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 18px; line-height: 18px; font: normal normal normal 12px/normal Arial; ">Serve and enjoy!</p></i></b></span></span></div><div><br /></div><div>FROM THE MAMMA</div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">Sambuca is one of the liquors I remember from my childhood. After dinner my parents and grandparents would have a small glass over ice, or even put some in their coffee. I, personally, never liked the stuff, but I find that the naturally sweet flavor really enhances savory dishes for a sweet & salty effect! Sambuca is often used in cooking with prawns or lamb, but I went with shrimp. So my <i>food-blogging brain</i> did a little talking with my <i>Italian stomach</i> and I invented the following recipe:</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><br /></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2LXLCppEW-MqHuYGqhOjdV_ukkD0pbmi31HxLphAByzkGSAK4xe6_PdpkGsmUNUALYPyZG9p2T_teyaZmJIeYZ9C9_wJtibTkDw_sKor6fDAfn8ml1L7r7Ql0bMa7Q37ax0U-Fbq7i5B/s400/IMG_6348.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5693500691668908658" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 400px; height: 300px; " /></span><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><b><i>SAMBUCA SHRIMP:</i></b></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">INGREDIENTS</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">12 shrimp, trimmed & deveined</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">1 TB olive oil </span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">4 TB butter</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">3 TB minced shallots</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">juice of one small lemon</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">1/4 cup Sambuca</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">salt, pepper, crushed red pepper to taste</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">Saute the shallots in 1 Tablespoon olive oil and 1 Tablespoon butter until transparent. (You want to sweat the shallots, meaning you cook them without any color or browning). Add in the shrimp and sprinkle with salt, pepper, and plenty of crushed red pepper. Cook for about 1 minute on each side. Remove the shrimp. Add the sambuca and cook for 5 minutes on medium-high heat. </span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">Then add the lemon juice and the remaining TB of butter and simmer lightly until you get kind of a thin glaze. Then, throw the shrimp back in and toss it all together. Turn the heat off (you do not want to overcook the shrimp,a s the heat alone will finish the cooking process). Serve immediately over rice pilaf, or alongside roasted veggies. I served mine with brown rice since we are trying to keep that New Year's resolution of eating healthy! MANGIA!!</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">DON'T FORGET TO VOTE ON WHICH LIQUOR<i><b> YOU </b></i>WOULD PREFER AS AN INGREDIENT!!! SEE THE POLL ON THE RIGHT SIDEBAR OF THIS BLOG!</div><div><br /></div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com0tag:blogger.com,1999:blog-1726661501424077984.post-42181691140662750982011-12-21T18:14:00.000-08:002011-12-21T18:36:32.174-08:00Homemade Crayon Rolls<div style="text-align: center;">Each year at Christmas we buy <i>and</i> make gifts to put under the tree....but the gift giving doesn't stop on Dec 25th!!</div><div><br /></div><div>After all, there <i>are</i> 12 days of Christmas and Epiphany wraps up the gift season for us. As goes the Italian tradition, <a href="http://unamammaitaliana.blogspot.com/2011/12/italian-christmas-advent-traditions.html">La Befana</a> comes and brings the children goodies in their shoes on January 6th. In our family, we also make small handmade gifts for each other! Usually I will pick one craft project and make a mass produce them for all the kiddos in the family (mine plus nieces and nephews!) This year in my little factory (a.k.a. my kitchen table) I was sewing up a storm with these awesome crayon rolls. </div><div><br /></div><div>Now, let me warn you that I do not sew very well. I hate patterns and I just can't follow directions!! I can, however, sew a straight line and that is pretty much all you need to know how to do for this project. I got ideas from a tutorial<a href="http://thepleatedpoppy.com/2010/05/crayon-roll-tutorial/"> here</a> and then pretty much ignored the directions, channeled Frank Sinatra and did it my way. What can I say, I'm Italian....</div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9sIzpgx-TYmEZczXvJcww0J37xbI7IPssHN2LN-AyyMZpoEzOkcfEKYuDA0EIfSs-DcEZ7XWM65FQUAV12Dz70lUK6_nftd9X9Tt7kFTjrZ_7xiTIzjCiLyIAkRUgzWYhrf2E1nT4LeDc/s400/IMG_6265.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5688773587828847138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">I cut these peices of fabric</span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">1.) 16 1/2 inches by 5 inches</span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">2.) 16 1/2 inches by 5 inches</span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">3.) 16 1/2 inches by 6 inches, then folded in half longways</span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">4.) FUSEABLE INTERFACING: 16 1/2 by 5</span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Then I ironed the interfacing to fabric piece #1. Then I took the folded fabric piece #3 and placed in on top of piece #1. </span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">I lined up the bottoms, so that the folded piece became the pocket. Then I starting sewing vertical lines, starting 1 1/2 inches from the end. Then every 1 inch after that until I got to the other end. These made up the crayon slots. </span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Then I sewed the two fabrics together (wrong sidees together) flipped it inside out and top stitched around the whole thing!! You can add a button or shoe laces to wrap it up, but the tutorial will be MUCH MORE INFORMATIVE!! I just wanted to give you an idea...</span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">aAd that's how it's done!!! Buona Fortuna!</span></span></div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com1tag:blogger.com,1999:blog-1726661501424077984.post-22691982227953207352011-12-13T17:18:00.000-08:002011-12-15T14:44:38.934-08:00Italian Christmas & Advent TraditionsThis is, hands down, my favorite time of year. There are so many great aspects to the Christmas season - good food, good music, and the special traditions that come along with the "<i>reason for the season</i>." I think you all remember <a href="http://italiansrus.com/articles/unamamma/christmascommercialized.htm">how I feel about the commercialization of Christmas!!</a><br /><div><div><br /></div><div>Like many Catholics, our "partying" starts with Advent and ends with Epiphany, since our "Holiday Season" is centered around the birth of Christ. Liturgically speaking, Advent marks the "New Year" of the Church, so naturally our family makes a certain "new year resolution" for the four weeks until Christmas. This helps build up the anticipation for celebrating the birth of Christ (And hopefully distracts the kids a bit from their concern with a full stocking or tons of presents!) </div><div><br /></div><div>So if our family decides to do some extra work of charity for four weeks, or even simply gives up candy - we are all the more excited for Christmas Day when we can eat our favorite junk food again!</div><div><br /></div><div>We countdown the days of Advent with an Advent Calendar and the Advent Wreath. This usually begins on the First Sunday in Advent and goes all the way until Christmas Eve. </div><div><br /></div><div>But the first exciting celebration in Advent is St. Nicholas' Feast Day! On the night of December 5th, our kids make sure the stockings are hung for St. Nicholas to fill with goodies. This comes from the historic tale of the real Saint Nicholas, a Bishop, serving the less fortunate. Nicholas' parents died when he was young and left him a great fortune, which he chose to share with others. Not wanting recognition, he would sneakily leave these riches in a family's left out shoes <i>(hence the stockings)</i> or even through and open window or chimney <i>(hence the Santa comin' down the chimney tale)</i>. This was his way of helping out those in need but not getting all kinds of glory for it. </div><div><br /></div><div>This is a great lesson to teach our children of today...helping others without seeking some kind of earthly reward or recognition makes it truly selfless. So on the morning of December 6th, the feast of Saint Nicholas, the kids get to open their stockings full of goodies, small toys and, of course, some chocolate gold coins!</div><div><br /></div><div>Another "lesson" we teach our kiddos makes use of a long-standing Italian tradition -<a href="http://italiansrus.com/articles/presepe.htm"> Il Presipio</a> - the Christmas Crib. Saint Francis of Assisi (yep, an Italian!) is credited with constructing the first Christmas Crib, a replica of the manger to be displayed during the season to recall Jesus' birth. But you won't find the Infant Jesus in our Nativity scene!! After all, He isn't actually "born" yet! Our Presipio includes only Mary, Joseph, and an empty crib, which the children fill with hay each time they do a good deed. </div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1Aqm7y3S2XhSkk-_swXFX77T3VWV3vQpk3Ztv8kTky30DShiPBuR_g5GnR_I-_FyZkzaXJMdwNnLuedTSfakEarP2u6N2S1TtHuaCRTjjnv9CSS-W1rvAwnMKW6j4mk4ZyObpGb13qMm/s320/IMG_6260.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5686488959849809938" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 240px; " /></span><div>So if my little ones do an extra chore or obey me without a complaint, they get to put a piece of hay in the crib, thus making a more comfortable bed for the Child Jesus come Christmas morning. This is a fabulous reminder of the reason for the season that little minds can understand!</div><div><br /></div><div>Then there's Christmas Eve - La Vigilia!! The Feast of the Seven Fishes is celebrated by Italians everywhere! Being a "Vigil Day" - <i>(which basically means it is the Eve of a great Feast Day)</i> the Church has long required fasting from meat on this day in order to prepare oneself for the great feast that is coming. Consequently, Italians have more than risen to the occasion with tons of great fish dishes (usually seven to symbolize the seven Sacraments of the Catholic Church). You can read about some great recipes from Dominic Condo and myself from <a href="http://unamammaitaliana.blogspot.com/2010/12/mamma-meets-cucina-feast-of-seven.html">our Seven Fishes Post last year.</a></div><div><br /></div><div>Then, of course, CHRISTMAS DAY!! The morning of Christmas, we are all usually pretty exhausted from Midnight Mass - but the kids are excited for their presents from <i>Babbo Natale</i>. </div><div><br /></div><div>Now, we have a HUGE family an the kids are completely spoiled by all their loving grandparents/aunts/uncles/etc....So My husband and I have chosen to give them only three gifts each from us (reminiscent of the three gifts brought by the Wise Men). They get one special gift and two smaller ones. Any more would frankly spoil them rotten since our extended family spoils them mercilessly already! Oh how I love them for that:)</div><div><br /></div><div>But before any gifts are opened, the kids - walking in procession led by the youngest - carry the baby Jesus (statue) in and place it in the Manger that they have been filling with hay all Advent long. We are then reminded that Jesus' birth is at the forefront of our Holiday celebrations.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWHjV66BE4I3KdLAFWlIs7NbsLIPOH2dY0liRCaAhfCNBfW5gj5GR0TmZco_7Ix3aBLV6N6zz-fy0-UYN3nQdxXGRasrRk4vZ2whb2LkIktnWbWNaNGPjBUDvcxALmbvPeUaB5EC-JQ2-o/s320/DownloadedFile-1.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5686487995085254002" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 259px; height: 195px; " /></span><div>Of course, Christmas Day (and beyond) means a house full of sweet treats and goodies. <a href="http://www.foodnetwork.com/recipes/mario-batali/honey-drenched-christmas-fritters-struffoli-recipe/index.html">Struffoli</a> is a festive Italian dessert that my kids love! It's fried balls of dough tossed in honey and sprinkles. You can even use red and green sprinkles to keep it festive!</div><div><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div>We also always make a Cornflake Wreath, a kind of Rice Crispy treats. Replace the rice crispies with corn flakes and use green food coloring after you melt the marshmallows. Then place into a bundt cake mold until hardened. When flipped over on to a plate, decorate it with red mini m&ms (to look like holly berries) and a red bow on top. This is what we hand out to our friends and neighbors each year. A Christmas "wreath" that is way too easy not to make!</div><div><br /></div><div>Our celebrating season comes to an end on January 6th with Epiphany. This is the day the Catholic Church celebrates the coming of the Three Wise Men to the Christmas Crib. So, like any good Italian, we put out our slippers on the Eve of Epiphany (the night of January 5th) for La Befana to fill.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndLbW9On3xM4za2OmWNIV4wv-zZpAVz59NF9Whqp48k3wcsAPrOFv5r_rnzcuo3wBTKsJHPQD82cS7EojloUDsxC-3GP5rN0o5-Di4YU1qI_KlgIOB0yGQ5PgZ_HkmudgbovrxZu-G4Vb/s320/befana.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5686487772190833554" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 261px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>The <a href="http://www.mybefana.it/english/befana_legend.html">Story of La Befana</a> is a long standing Italian tradition that my kiddos love! The story goes that this good old Italian "witch" was at home when three men knocked at her door asking directions to the stable where the King was to be born. Engrossed in housework, she neglected to accompany them on their journey and stayed at home to sweep! Later on, feeling remorse, she set out on her own journey trying to find the Newborn King, so that she could leave him a little Birthday gift. Since she was unsure which baby it was, she just left treats for each child she passed, hoping one would end up being the Christ Child! La Befana visits us every Epiphany, and somehow always brings my husband's favorite candy!</div><div><br /></div><div>These traditions are truly what make the Holiday Season such a memorable time for our family. My husband and I feel it is so important to give our kids these memories to hold on to as they grow older. That way, they learn the true meaning of the season in a fun way, and could even celebrate with their own families one day. </div><div><br /></div><div style="text-align: center;"><i>For more explanations and deeper meanings, you can use the links above to reference my original articles on these traditions. Also, you can find <a href="http://italiansrus.com/articles/unamamma/unamamma.htm">my column on ItaliansRUs.com, under "Una Mamma Italiana."</a> Happy Celebrating - and from our famiglia to yours -</i></div><div style="text-align: center;"><i> <b><span class="Apple-style-span" style="font-size:180%;">Buon Natale!</span></b></i></div></div><div><br /></div><div><br /></div><div><br /></div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com1tag:blogger.com,1999:blog-1726661501424077984.post-61132524197414534832011-11-21T09:59:00.000-08:002011-11-21T10:15:21.375-08:00Italian Thanksgiving Recipes!Unless you're a <i>Med-e-gone</i>, some kind of pasta on Thanksgiving is just plain normal. So is spending the four days preceding Turkey Day in the kitchen. It's just what you do. This year, we'll be trying some new recipes while sticking to the good old favorites, too. I've decided to pull together some of my favorites in this post for your menu planning pleasure...Click the links for the full recipe:<div><br /></div><div><span class="Apple-style-span" style="font-size:180%;"><a href="http://unamammaitaliana.blogspot.com/2008/11/mascarpone-mashed-potatoes.html">Mascarpone Mashed Potatoes</a> - Our family favorite - rich & creamy!</span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvskdtbX714NdcSdOGAV9G_8plPfuZWlpxHOh9U_FJ5zXt0kfJMqIFxq7L2wSQH046Tfplei2bcvFQoi0YaD71PLwbnMmup2xopo94BQwQjRQH-C4E5TBOzbErNQl4HKc_MaIGJ_YpabvW/s320/fall+08+094.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5677513573827674914" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-size:180%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:180%;"><a href="http://unamammaitaliana.blogspot.com/2010/11/captain-morgans-sweet-potatoes.html">Captain Morgan's Sweet Potatoes</a> - The perfect balance of sweet, salty, and spicy!!</span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiOlp0_E3xtuxs4PtyFFAUYl4sfzMnSIM4Uj4cf1WOIluZ0iqUng1xKshN21t-oBysfHWFtLzjrNTB2g9lC-dzOTPPRqw298xBvrPVp2weVL_sSE_1GDfJM41d28GchlEwpC4IhTy2Fyc/s320/Thanksgiving+08+015.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5677513090503246226" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-size:180%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:180%;"><a href="http://unamammaitaliana.blogspot.com/2008/10/homemade-bread.html">Thanksgiving Dinner Rolls</a> - Just use this bread recipe but shaped into rolls.</span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOzoRwwjaMQ3U6iShzMI34zg8dWNwxWlD5VkZttGN-rf9EJ5wkXqm5BLIWtfPRfBNsWH7to2SYi2s48DpY_os86Qbu-rygpog91czNyK0zlHBB6FD3S1-X1c9aAN-RAEtDGp-rSMBt7WzV/s320/Thanksgiving+08+012.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5677513385487274466" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-size:180%;"><a href="http://unamammaitaliana.blogspot.com/2010/08/sunday-gravy-war.html">Sunday Gravy</a> - for your Thanksgiving pasta!</span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46S6nJgPQqUYX6FnCswwfVt6RcOaq7y2xctLLUwN6xfoVe8YFZVGr8guL9l5cTw6BtesJunHDCunoEQ9ijaFPNn54DvFHBGxnfIW2em-LjKoOetDns47BMhvaI7iQ_T6M8o6UrXIzKnxn/s320/DSC07499.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677513906924872146" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><i><span class="Apple-style-span" style="font-size:130%;">And for dessert, be sure to check out Cucina Domenico's latest post: <a href="http://www.domskitchen.com/giving-thanks-with-pumpkin-crisp-and-preston-steve/">Pumpkin Crisp!</a></span></i></div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com0tag:blogger.com,1999:blog-1726661501424077984.post-57819140907618151262011-10-21T17:20:00.001-07:002011-10-21T18:00:49.073-07:00Amatriciana Sauce - Italian Sauce with PancettaSince I started blogging here at UMI over 3 years ago, I've noticed that readers really love the sauce recipes. Whether its my family recipe for <a href="http://unamammaitaliana.blogspot.com/2010/08/sunday-gravy-war.html">Sunday Gravy</a>, <a href="http://unamammaitaliana.blogspot.com/2011/08/vodka-sauce.html">Vodka Sauce</a> or <a href="http://unamammaitaliana.blogspot.com/2008/11/best-arrabiata-sauce-ever.html">Arrabiatta Sauce</a> - these sauces are classics that can usually be made with minimal effort and a big <i>wow factor</i>. <div><br /></div><div>Here is another classic Italian sauce recipe that boasts the amazing flavor of Pancetta! It gets its name from the town of its origin, Amatrice (a super small town in Northern Lazio. We're talking central Italy, here - the countryside that literally divides the North from the South.) It is a very rustic style sauce.</div><div><br /></div><div>Pancetta is Italian bacon that is cured with all kinds of salt and yummy spices. It is most often used in recipes for the flavor you get from the fat (who doesn't love cooking in a good fat!?) on the meat. Some "<i><a href="http://unamammaitaliana.blogspot.com/2008/10/how-italians-are-different.html">Med-E-Gones</a>"</i> substitute regular bacon in recipes such as these. I guess you could do the same, but then you run the risk of breaking my heart (and the hearts of Italians everywhere).</div><div><b><span class="Apple-style-span" style="font-size:130%;"><br /></span></b></div><div><b><span class="Apple-style-span" style="font-size:130%;">AMATRICIANA SAUCE</span></b></div><div><br /></div><div>3 TB e.v.o.o.</div><div>2 oz. pancetta, finely cubed</div><div>1 med onion, minced</div><div>1 TB minced garlic</div><div>pinch of dried oregano</div><div>1 can whole peeled tomatoes, chopped or hand crushed</div><div>1/2 tsp (to start) curshed red pepper flakes (adjust to your liking)</div><div>1 TB julienned fresh basil leaves</div><div>salt & pepper to taste</div><div><br /></div><div>Start with only 2 TB of the olive oil. Use it to brown the pancetta. Once browned, add the onions and garlic, saute over medium heat until soft. Stir in the oregano, hot pepper flakes, and the tomatoes. Bring it to a boil. SImmer until sauce has thickened a bit (around 30 minutes)</div><div><br /></div><div>At the end, stir in the basil leaves and add more hot pepper/salt/pepper as needed. Stir in the remaining TB of olive oil until emulsified. </div><div><br /></div><div>Toss with your favorite pasta and top with lots of yummy grated <a href="http://unamammaitaliana.blogspot.com/2008/10/results-are-in.html">pecorino romano cheese</a>! (my fav) And MANGIA!!</div><div><br /></div><div><br /></div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com1tag:blogger.com,1999:blog-1726661501424077984.post-63786166083660571862011-10-06T11:54:00.000-07:002011-10-06T12:27:39.201-07:00Cookin with Lentils: Easy Lentil Soup Recipe<div style="text-align: center;">Lentils are a hearty, economical ingredient when feeding a large family! </div><div style="text-align: center;">(Having five children, I've kinda figured 'economical' out) </div><div style="text-align: center;">So I thought I'd share my Dad's recipe for Lentil Soup. </div><div style="text-align: center;">It's very simple and perfect for a rainy day.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcubarZKtIdxuL2-GSd9IbYM9cIFHAHVv4nGswerWHfWGZi-pNvjxNWDxLFvK-RA7lJQKjOgqxX78Z3Zr6WKgab0WIkr8PTad2uUl5ecWaEHR4xEJqfe-672Ryc1swTTV1gYgmsUiGeW6/s1600/photo.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcubarZKtIdxuL2-GSd9IbYM9cIFHAHVv4nGswerWHfWGZi-pNvjxNWDxLFvK-RA7lJQKjOgqxX78Z3Zr6WKgab0WIkr8PTad2uUl5ecWaEHR4xEJqfe-672Ryc1swTTV1gYgmsUiGeW6/s400/photo.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660455903419815570" /></a><div><b><span class="Apple-style-span" style="font-size:180%;"><br /></span></b></div><div><b><span class="Apple-style-span" style="font-size:180%;">LENTIL SOUP</span></b></div><div><br /></div><div>1 small onion, finely minced</div><div>2 cloves garlic, minced</div><div>1 stalk celery, minced</div><div>2 carrots, minced</div><div>2 TB butter</div><div>1 - 2 TB e.v.o.o.</div><div>2 cups Chicken or Beef Stock</div><div>2 cups water</div><div>2 cups cooked (very al dente) ditalini pasta</div><div>1 cup lentils, rinsed</div><div>salt and pepper to taste</div><div><br /></div><div>Saute the carrots, celery, onion, and garlic in the butter and e.v.o.o. until soft. Do not brown. Add in the lentils and coat. Add in the stock and water. Simmer until the lentils are tender (around 30 minutes or so). Stir in the cooked ditalini pasta. Serve hot with a bunch of grated cheese on top! Buon Appetito!</div><div><br /></div><div><i><b>*Variations:</b> If you want more of a minestrone type taste, add in one can of diced tomatoes after having cooked the mirepoix for a bit. Also a bay leaf is a nice touch. Add a whole leaf while simmering.</i></div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com1tag:blogger.com,1999:blog-1726661501424077984.post-11265841813165770392011-09-26T19:52:00.000-07:002011-09-26T20:19:11.685-07:00Veggie Challenge Results!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61ClW-nqNwDLiRpbOyzRvb5MRhqfM750XbmZOtso7MYVSPQeEPOPJ6VU49708Kqpk8Mh0N3oTplgNRgfwNvtGJJkAYArIJXO10xUFTNTKk31zPi3JijlOKBixRNSKaJJ9FDthWMIEclUU/s1600/MamaCucina.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 141px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61ClW-nqNwDLiRpbOyzRvb5MRhqfM750XbmZOtso7MYVSPQeEPOPJ6VU49708Kqpk8Mh0N3oTplgNRgfwNvtGJJkAYArIJXO10xUFTNTKk31zPi3JijlOKBixRNSKaJJ9FDthWMIEclUU/s400/MamaCucina.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5656873636918877778" /></a><br />After tallying the votes from both <a href="http://unamammaitaliana.blogspot.com/">Una Mamma Italiana</a> and <a href="http://domskitchen.com/">Dom's Kitchen</a>, the zucchini fritters came out on top! With another food challenge victory under my belt <a href="http://unamammaitaliana.blogspot.com/search/label/the%20mamma%20meets%20the%20cucina">(check out my record here)</a>, my Italian Pride is gleaming....<div><br /></div><div>But Chef Condo makes quite an interesting point. With each challenge we do, we have readers vote on both of our individual blogs. Now, as much as we talk trash on the <a href="http://cucinachatter.com/">Cucina Chatter</a> radio show, we really are not in this for the money. (I mean, how can we be when there is no <i>actual</i> prize involved in this heated competition!?!) So, we just trust that people will actually vote with their preference. </div><div><br /></div><div>This time, the fritters were champion on my site, while the Pepperonata clearly took the lead on Dom's. Could we possibly just have very loyal friends? Is Chef Condo paying off his readers to vote for him? Hey - I won't say it, but something smells fishy!! </div><div><br /></div><div>Okay, okay - all kidding aside - Condo's analysis of this challenge is very true. My zucchini fritters were a fresh, trendy twist on a garden veggie dish, while his Pepperonata was a rustic, home style Italian favorite from the vault! Could East Coast foodies be more old school? Are West Coast readers after those new world concepts? Could be! But it sounds more like a case for a my college Cultural Studies professor that two Italian-food lovers!</div><div><br /></div><div>This challenge is the first to really expose the fact that we are dueling bloggers from opposite coasts! It just reinforces how <b><i>very coo</i></b><i><b>l</b></i> this concept is! I am grateful to duke it out with a paisan across the country who loves Italian food & culture as much as I do! Readers get the benefit of two perspectives on the same general topic! And really, our MMC Food Challenges are quite possibly the best, most competitive oonline challenge there is.</div><div><br /></div><div>If I had to lose to anyone, Dominic Condo would be my pick. But since <b><span class="Apple-style-span" style="font-size:130%;">I won</span></b>, I'll surely rub it in..... </div><div><br /></div><div>until the next food challenge, that is! </div><div><br /></div><div>Piu Tardi!!!</div><div><br /></div><div><br /></div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com0tag:blogger.com,1999:blog-1726661501424077984.post-9407666823651828592011-09-11T11:56:00.000-07:002011-09-12T14:21:45.847-07:00THE MAMMA MEETS THE CUCINA - Veggie Challenge!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fJTLtKkO_prPp_UwXiRORR6zU0l4_bSZTWQQG-9tT3X0acVTivmrIGCXOV_7ckJC_sD5oIYXV_sLMPBc93ZRnGbaxpkiUZ2uwPa3OSniJPK9BylrjeiO9A6ykhbRnqlDZcgZ-fogAyD3/s1600/MamaCucina.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 141px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fJTLtKkO_prPp_UwXiRORR6zU0l4_bSZTWQQG-9tT3X0acVTivmrIGCXOV_7ckJC_sD5oIYXV_sLMPBc93ZRnGbaxpkiUZ2uwPa3OSniJPK9BylrjeiO9A6ykhbRnqlDZcgZ-fogAyD3/s400/MamaCucina.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5651546999012635346" /></a><br /><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:130%;">A VEGGIE CHALLENGE!!!!!!!!!</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:130%;"><b>Well, another <a href="http://unamammaitaliana.blogspot.com/search/label/the%20mamma%20meets%20the%20cucina">Mamma Meets the Cucina</a> battle was long overdue. This time we're dueling with </b><i><b>veggies</b></i><b>. </b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:130%;"><b>Cast your vote for <i>your </i>favorite side dish!</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><b><a href="http://domskitchen.com/">FROM THE CUCINA...</a></b></span></div><div style="text-align: left;"><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-size: medium; "><span class="Apple-style-span" style="font-family:georgia;"><i>Peperonata, in my opinion, is the perfect Italian vegetable dish. The classic combination of onions, garlic and peppers sautéed in olive oil makes for the beautiful fragrance. The potatoes and tomatoes help give a nice, hearty texture to the dish. And the splash of white balsamic adds the delicious, slightly sweet, slightly tart finish. Whether you're serving it as a side dish, as an appetizer or as a meal itself, the hearty and rustic peperonata is a stick-to-your-ribs kind of meal that you will enjoy time and time again. </i></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; font-size: medium; "><span class="Apple-style-span" style="font-family:georgia;"><i><br /></i></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-size: medium; "><span class="Apple-style-span" style="font-family:georgia;"><i>Many of the recipes that I have found use either fresh tomatoes or canned crushed tomatoes, with the addition of some water or broth to keep the peperonata from drying out. I actually prefer to use canned stewed tomatoes and their juices. The stewed tomatoes are already seasoned, they are soft enough where they will meld nicely with the softened peppers and the remaining ingredients, and the juice is plenty to keep this dish thick but moist (you don't want a soupy consistency). Be sure to use a variety of bell peppers. The variety of pepper colors make for a very appealing presentation. And don't forget the crusty bread for dipping and scooping!</i></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; font-family: Papyrus; font-size: medium; "><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Papyrus; font-size: medium; ">PEPERONATA</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Papyrus; font-size: medium; ">1/4 cup EVOO</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Papyrus; font-size: medium; ">1 small onion, chopped</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Papyrus; font-size: medium; ">4 cloves garlic, minced</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Papyrus; font-size: medium; ">8 bell peppers (two green, two red, two orange and two yellow), seeded and sliced into strips</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Papyrus; font-size: medium; ">2 14.5 oz. cans of stewed tomatoes and their juices</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Papyrus; font-size: medium; ">4-5 medium russet potatoes, peeled and sliced</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Papyrus; font-size: medium; ">1 tblspn Italian seasoning</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Papyrus; font-size: medium; ">Salt and Pepper to taste</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Papyrus; font-size: medium; ">2 tblspn white balsamic vinegar</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; font-family: Papyrus; font-size: medium; "><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 22px; font: normal normal normal 13px/normal Arial; color: rgb(51, 51, 51); font-family: Papyrus; font-size: medium; ">In a large pot saute the onions in olive oil on medium-high heat, and when it is completely softened, and before it starts browning, add the garlic. Saute for an additional couple of minutes, then add the peppers, lower the heat to medium-low and stir well. Partially cover with a lid and let them soften up, about 10 minutes.</div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh200WNOwzYxTQ_WzRceR005t-cCvm6ACmEaz_1Tqv35phhGmWcZMDLZmqw4IQI5oyGR0dDjItHEepEXZc2m4yVYxe-7gbeolw4mbLJyoK1nLPXATOr5m3EmjzlnrvJyw3rfMNyuxvezddm/s200/peperonata1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5651545758851043890" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " /></span></div><div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 22px; font: normal normal normal 13px/normal Arial; color: rgb(51, 51, 51); font-family: Papyrus; font-size: medium; "><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 22px; font: normal normal normal 13px/normal Arial; color: rgb(51, 51, 51); font-family: Papyrus; font-size: medium; ">When the peppers have settled into the pan, add the stewed tomatoes and the potatoes. Season the mixture with salt and pepper to taste and the Italian seasoning, stir well over medium-low heat. Add the white balsamic, stir again, cover, cook on medium-low for about 1-1/2 hours or until potatoes are cooked to preference, stirring occasionally. Serve on a platter with crusty or toasted Italian bread.</div></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 22px; font: normal normal normal 13px/normal Arial; color: rgb(51, 51, 51); font-family: Papyrus; font-size: medium; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn5QtyJlYLtjTNlgrOnRqbWdxPbHkYKOqKipGsamv421KC5f8HNoh9sjc8UqRT_Ni2FhGMklsP-3IOfHajy5mppl9Tb98qS0K2SgFPzbBQKoWjDgm4nAYFyuLuigTHdFGnEwyhhEMjemMF/s400/peperonata2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5651546075126811218" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><br /></span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><a href="http://unamammaitaliana.blogspot.com/">FROM THE MAMMA...</a></span></b></div><div style=" ;font-family:Papyrus;font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><i>Zucchini is one of my favorite veggies - especially this time of year. I can remember my Grandma Rose picking the zucchini from her backyard garden, stuffing the flowers with ricotta and baking them. It was such a special treat that I loved when I was a kid. I figured that in an attempt to mimic my Grandma's recipe I could risk shaming the family, so I opted for fritters instead!</i></span></div><div face="Papyrus" size="medium" style=" "><i><br /></i></div><div style=" ;font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><i>Fritters are a fun and easy way to incorporate veggies into a diet - especially for picky little ones. It's fun for kids to mix up a batter and watch them fry up. I made my daughter part of the whole process and she loved the final result twice as much because of it! Presented with a small slice of fresh lemon and parsley, these become a simple yet elegant side dish. They're like a good pair of jeans - you can dress 'em up or dress 'em down and they always look great.</i></span></div><div face="Papyrus" size="medium" style=" "><br /></div><div style="font-family: Papyrus; font-size: medium; "><b>ZUCCHINI FRITTERS</b></div><div style="font-family: Papyrus; font-size: medium; ">2 medium zucchini, trimmed & grated</div><div style="font-family: Papyrus; font-size: medium; ">1/2 small onion, trimmed & grated</div><div style="font-family: Papyrus; font-size: medium; ">1/2 cup grated Romano cheese</div><div style="font-family: Papyrus; font-size: medium; ">1/3 cup flour</div><div style="font-family: Papyrus; font-size: medium; ">1/2 cup chopped fresh parsley</div><div style="font-family: Papyrus; font-size: medium; ">2 eggs, beaten</div><div style="font-family: Papyrus; font-size: medium; ">e.v.o.o. for frying</div><div style="font-family: Papyrus; font-size: medium; "><br /></div><div style="font-family: Papyrus; font-size: medium; ">Before combining all the ingredients, pat the grated onion and zucchini dry with a paper towel. This will remove any excess moisture that might make the batter too wet. Then combine all the remaining ingredients (except for the e.v.o.o.) with a spoon. Season with salt and pepper.</div><div style="font-family: Papyrus; font-size: medium; "><br /></div><div style="font-family: Papyrus; font-size: medium; ">Drop spoonfuls of the batter into a skillet coated with a couple TBSP of e.v.o.o. Flatten them slightly and cook until golden brown on each side. (about 2-3 minutes per side over medium heat)</div><div style="font-family: Papyrus; font-size: medium; "><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT828ww0NZpppIUpAIVVPSBd4MziAEACsQ8EcyQEU72Yh0N2XDXhyc6bb2VL130IhDlvOxWAvC_xYMEIBO_E3jglgG4yx753LPKROK3L0eqLmJVgS_u7IjtIh54WQMLzhzMZGMMcwrCxYq/s200/IMG_0001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651544627419630562" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 112px; " /></span><div><div style="font-family: Papyrus; font-size: medium; ">Drain on a paper towel lined plate and serve hot or warm. </div><div style="font-family: Papyrus; font-size: medium; "><i>(The great thing about these fritters is they are great party appetizers since you can easily make up a whole batch and reheat them in a warm oven on a cookie sheet.)</i></div></div><div style="font-family: Papyrus; font-size: medium; "><i><br /></i></div><div style="font-family: Papyrus; font-size: medium; "><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_IX256VHPpWiY1BrrWH9zsJvWRwJCVNMp4gMQ4khudLdMT_RfYQJzxQDwZbTioZaD0gDFSf5BmMsAV3DwgUW5hxS_dVSLOneI4a-QY5wYPKSXubFJiCmH-eYB4QxPibyfwnLeQv9MX3E/s400/IMG_0018.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651545001648555330" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 225px; " /></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:100%;">Don't forget to cast your votes on either the <a href="http://unamammaitaliana.blogspot.com/">Una Mamma blog</a> or the <a href="http://domskitchen.com/">Cucina Domenico</a> website. And be sure to 'like' the <a href="https://www.facebook.com/pages/Cucina-Domenico/103466403076082">Cucina Domenico group page</a> on Face Book! Salud!</span></i></div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com0tag:blogger.com,1999:blog-1726661501424077984.post-27178436507683174172011-09-09T16:49:00.000-07:002011-09-12T14:24:49.359-07:00FRIDAY FIVE! - An Italian Mojito!<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wks9dlW1-CTL3faQTF3BV7R86t52eiNlKPpvWfj6-jYKPJxcgYQYvigPZ9VSsFl0Z3Z8aUTMsdtCi5sqo7whFpna4_Wtk76n0rVZYDHDi04k3LlL-bLhzIZAXvv2hVTJBE5XEU4D94Sa/s1600/fridayfive.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 276px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wks9dlW1-CTL3faQTF3BV7R86t52eiNlKPpvWfj6-jYKPJxcgYQYvigPZ9VSsFl0Z3Z8aUTMsdtCi5sqo7whFpna4_Wtk76n0rVZYDHDi04k3LlL-bLhzIZAXvv2hVTJBE5XEU4D94Sa/s400/fridayfive.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5650511913692867794" /></a><br />This cocktail recipe uses less than five ingredients - and ONE of the five is one of my favorites - PROSECCO!!<div><br /></div><div>I discovered Prosecco while in Venice (so <i>loved</i> <a href="http://unamammaitaliana.blogspot.com/2010/05/need-drink.html">the bellini!!</a>). The rest of my family, while on a recent visit to Florence, discovered this drink, which I lovingly call an Italian Mojito!! Just replace the fresh mint with fresh basil and the sparkling soda with Prosecco. Nix the rum; exchange it for scotch & cointreau and there you have it!</div><div><br /></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-weight: bold; font-size:130%;"><i>Ingredients:</i></span><span class="Apple-style-span" style="font-weight: bold; font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-size:medium;">Bunch of Basil</span><span class="Apple-style-span" style=" ;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-size:medium;">1/2c. Lt. Scotch(like Dewers)</span><span class="Apple-style-span" style=" ;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-size:medium;">Almost 1/2c. Cointreau</span><span class="Apple-style-span" style=" ;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-size:medium;">1 bottle Prosecco</span><span class="Apple-style-span" style=" ;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-size:medium;">Mix Scotch, Cointreau, & Basil together, muddling (crushing) the Basil to bring out the flavor.</span><span class="Apple-style-span" style=" ;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-size:medium;">Add Prosecco & mix all together. Enjoy!</span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5WUXtObWUrBF1MQV8TJIgnbfHKU70wW488Ix4zren9ZVZq2HpCebpadCxk3iDaTRGb761pOkLjhdHI9uh8mzeeocn83TRzTbnyOFQ7UM84o03xdKCSQuJp1BaCpKA6NuiGKoiO1LH0jN/s400/photo.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5650512033472947810" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 299px; height: 400px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><i>Above is an actual photo that my aunt took in Rome as this drink was being concocted. It may sound like an odd mix of ingredients, but it's surprisingly tasty! Cheers!</i></span></div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com0tag:blogger.com,1999:blog-1726661501424077984.post-34226932091260497072011-09-02T17:53:00.000-07:002011-09-02T18:12:10.385-07:00Vote for me! UNA MAMMA ITALIANA for Babble.com's Mom Food Blogger 2011<div style="text-align: center;">
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFgciYQTQjTomzZgYerLu46G54xWouXFb8e8HfEKV7bj4XypRZX9rL01NyvARLTDiHV1zgC4BYVik4bbG42cVk9V72SSAc1sKVNynjVpoiTcfdmIExQpE-JgVZpcC82NvJ15_-0Oto3PV/s1600/badge_foodmombloggers_nominee.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 234px; height: 333px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFgciYQTQjTomzZgYerLu46G54xWouXFb8e8HfEKV7bj4XypRZX9rL01NyvARLTDiHV1zgC4BYVik4bbG42cVk9V72SSAc1sKVNynjVpoiTcfdmIExQpE-JgVZpcC82NvJ15_-0Oto3PV/s400/badge_foodmombloggers_nominee.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5647930274498094594" /></a><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><u>Una Mamma Italiana has been nominated for </u></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><u>THE BABBLE 100!!</u></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><u>
<br /></u></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5t5BDPtBVxTAqAg1stJPlSzoenlwrAHhSsi3tpP9xcpCB28En7b4NiuK10rQdV5xI9Xop9harjrv3jcAPMahX7VUeoAuzeqBHU8KZfU2SDUzJCJmcxa_DlY1o0kaMmyim1bwnM4FiPuy/s400/100-badge-2011.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5647933303502987090" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 82px; height: 82px; " /></span></div><div><span class="Apple-style-span" style="color:#0000ee;">
<br /></span></div><div style="text-align: center;">Please take a moment to go to www.Babble.com, where you can vote for my blog to be in the top 100 for 2011's <a href="http://www.babble.com/best-recipes/dinner/top-100-food-mom-blog-2011-nominate-a-food-blog/index.aspx">"Mom Food Bloggers!"</a> </div><div style="text-align: center;">
<br /></div><div style="text-align: center;">It may be a little late in the game (since it's already September!) It takes no signing up just one click! So hurry up and go vote <a href="http://www.babble.com/best-recipes/dinner/top-100-food-mom-blog-2011-nominate-a-food-blog/index.aspx">here</a>. You can also search alphabetically for Una Mamma Italiana & Click on the thumbs up! Don't forget to pass on the link to all your paisani! </div></div><div>
<br /></div><div>
<br /></div><div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:130%;">Ciao e grazie!!</span></b></i></div><div>
<br /></div></div></div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com0tag:blogger.com,1999:blog-1726661501424077984.post-21006445711074862592011-08-28T19:56:00.000-07:002011-08-31T14:28:50.737-07:00Vodka SauceI was in the third grade. The D.A.R.E. program had been educating our class on the perils of drugs and alcohol. Clearly, I hadn't needed such elementary instruction considering my (scandalous) exposure to such addictive substances from an early age. I mean, we were Italian. Limoncello was for "dessert" and scotch was for teething babies.<div>
<br /></div><div>So imagine my lack of concern when they asked, "Do any of your parents keep alcohol in the house?" Needless to say, I outed my own mother to the D.A.R.E. officers...</div><div>
<br /></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:130%;">"My mom puts vodka in her sauce!" I proudly exclaimed.</span></i></div><div>
<br /></div><div>Today, I am just as proud to say that I put my very own vodka in my sauce! When I moved out of my parents home at the young age of 19, my mom bought me an enormous jug of vodka (for vodka Sauce) since I couldn't <i>legally</i> buy my own! And really, <i>most</i> of it was used for Vodka Sauce!</div><div>
<br /></div><div>All kidding aside, Vodka Sauce is truly one of my top favorite family recipes. All my friends wanted to eat over at my house for Mom's Penne A La Vodka. And it won my husband's heart when we were dating (to the heart, through the stomach!) And so today, I am sharing it with you. </div><div>
<br /></div><div> Woo <i>your</i> lovers without intoxicating them with my recipe for Vodka Sauce.</div><div>
<br /></div><div><b><span class="Apple-style-span" style="font-size:130%;">VODKA SAUCE</span></b></div><div>
<br /></div><div>4 TBSP olive oil (enough to coat the onions)</div><div>2 TBSP butter</div><div>1/2 onion, chopped</div><div>1 28 oz. cans whole peeled tomatoes (I recommend San Marzano varieties)</div><div>1 cup vodka, divided</div><div>1 cup heavy cream</div><div>
<br /></div><div>Saute the onions in the oil and the butter on medium heat until transparent <b>(Do Not Brown)</b>. Add 1/2 cup of the vodka. Cook out the alcohol (about 5 minutes). Add the tomatoes and blend with a hand blender. Add the remaining vodka. Simmer for 45 minutes. Then, slowly stir in the heavy cream (not while boiling). Serve over penne or your favorite pasta! MANGIA!</div><div>
<br /></div><div>*NOTE: <i><span class="Apple-style-span" style="font-size:85%;">Should you wish to freeze this sauce ahead of time, do so before adding the cream. Otherwise, when you defrost it for use, the cream will break. When ready to use, thaw your frozen vodka sauce and add the heavy cream just before serving. I love keeping this on hand for nights when a marinara might not sound as exciting:)</span></i></div>una mamma italianahttp://www.blogger.com/profile/06434685866349533367noreply@blogger.com2