Thursday, July 10, 2014

Garden 2014

The zucchini are still small, the tomatoes are green, but the peppers and cucumbers are plentiful.



It is time to buy sour cream; my mom love cucumbers in sour cream salad.

INGREDIENTS:
2 cucumbers, thinly sliced
1 (8 ounce) container sour cream
1/4 cup distilled white vinegar
1/3 cup white sugar
salt and ground black pepper to taste
DIRECTIONS:
1.Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
2.Whisk the sour cream, vinegar, sugar, and salt in a mixing bowl until the sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.

This version is from ALL RECIPE

Sunday, June 8, 2014

Sage

I have been cooking, but not posting!  Sorry!




Today I am sharing how beautiful sage looks in bloom. 

Tuesday, April 22, 2014

Eggciting!


Nothing makes my mom smile like watching her great-granddaughter do just about anything!

Sunday, March 23, 2014

Celebrating the Feast of St. Joseph

This year's altar…...



St. Joseph Table is an old tradition from Sicily. Saint Joseph is one of the most beloved saints among Italian-Americans. As the patron of workers and the protector of the family, he is honored with a feast on March 19.

According to legend, there was a famine in Sicily many centuries ago. The villagers prayed to St. Joseph, foster-father of the Infant Savior, and asked his intercession before the throne of God. Their prayers were answered. With the ending of the dreadful famine, a special feast of thanksgiving was held in commemoration of the Saint. This celebration became tradition.

Much symbolism is contained in the shape and decoration of St. Joseph's Table. The "steps" represent the ascent from earth to heaven. On the topmost step is a statue of St. Joseph or a picture of the Holy Family. White linen tablecloths cover the table. Vigil lights of green, brown and deep yellow, representing St. Joseph's attire, are profusely placed. Palms placed nearby and around the room, as well as lily plants and white carnations give the table softness and the scents together with incense used in the opening of the ceremony are suggestive of the fragrance of heaven and the sweetness of salvation. The food dishes represent the harvest, the created beauties of the world. Breads are baked in shapes of a staff, a carpenter's implement.



Francesca taught us her secret breading recipe for the cardoons.


Vancy made sure we learned the technique for perfect frying of the cardoons.


In between frying the cardoons, baccala and preparing pasta the men enjoyed homemade wine.


Of course once the prep was done we all got to taste the fruit of our labors.

Sadly, I don't have a picture of the beautiful reception hall as it appeared today with red linen table clothes and over 200 people enjoying the feast. I was far too busy serving to take any pictures! However, if any come my way in the near future, I will update this post.



Monday, March 17, 2014

Nonna's Carrot Cake

My husband requested carrot cake for his birthday this year,  and of course I wanted to oblige. I haven't made a carrot cake in years. The last one I made was made with junior baby food, but this time I wanted to make one using shredded carrots. I went online to a few of my favorite sites and found three different versions. After reading all three of them, I decided to pull what I like best from each of the recipes and create my own version.








Hoping for the best I mixed together and set aside:

2 c flour
1 c white sugar
1 tsp. baking soda
2 heaping tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt

Beat together:

3 eggs
1 c brown sugar
3/4 cup vegetable oil
1 (5.4 oz) container of plain Greek yogurt
2 tsp. vanilla

Using a spatula slowly add dry ingredients to wet mixture, and combine well. Then fold in 3 cups shredded carrots (almost an entire 1 lb. bag of baby carrots) and 1 cup crushed walnuts and 8 oz well drained crushed pineapple. (If this would've been my birthday cake I would've added raisin, but hubby dislikes them so I omitted them.)

Bake at 350 in a greased and floured 13 x 9 pan for 45 mins, or until done.

*Frost with your favorite cream cheese frosting.

*This cake was traveling 600+ miles and would be decorated by a 5 year old, so this time around I opted for canned frosting.

The cake was moist and delicious!








Sunday, February 23, 2014

Delicious Baked Wild Caught Salmon

Occasionally on a Sunday we will eat our big meal early in the day, and that is exactly what we did today. 

I bought wild caught salmon this morning and wanted to make it while it was fresh. I found a recipe that was rather quick, easy and decision on Allrecipe.com The only changes I made was: 1. I did not have time to marinade the salmon for an hour (I'll bet it is even better after sitting in the marinade). 2. I used fresh basil not dried and 3. I used 1/3 cup of olive oil.

Baked salmon (All Recipes)

INGREDIENTS:
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
DIRECTIONS:
1.In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2.Preheat oven to 375 degrees F (190 degrees C).
3.Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Friday, February 14, 2014