Spoons

While Nonna works on preparing breakfast, Granddaughter, learns all about measuring spoons. Ah, one day we will prepare delicious recipes together.

Mother Nautre's Recipe

For Breakfast, Lunch, Dinner or Dessert there is nothing as delicious as fresh fruit!

Nana's Pepper Pot Soup

It has been bitter cold here lately, but perfect weather for soup. I have featured my mom's chicken soup here, and today I'm showcasing my husband's favorite soup, his nana's pepper pot soup. We all really enjoy this soup.




Here is her original recipe, which I NEVER mess with and it always comes out delicious.

5 marrow bones
3/4 pound chuck cubes
1 medium onion -- chopped
2 potatoes -- cubed
salt and pepper
2 tablespoons marjoram
noodles

Cover bones with water and cook for broth. Add beef and cook until tender. Remove bones. Cut beef into bite size pieces. Add chopped onion and potatoes. Season to taste with salt, pepper and marjoram. Add wide noodle (or homemade noodles) and cook for 20 more minutes.

2 beef shanks can be used in place of chuck cubes.

Pasta and Broccoli Alfredo

Last night I went out to dinner with two friends and one of the girls had a delicious broccoli and chicken pasta Alfredo dish. So, tonight I found myself craving her meal! I was limited for time, so I skipped the chicken part of the dish, but did make a wonder penne and broccoli Alfredo meal that satisfied my craving just fine.

Here is my quick and easy version:

Cook one pound of penne until done to your taste. During the last five minutes of cooking time add a pound of frozen broccoli crowns. While the pasta is cooking melt 4-6 tablespoons of butter adding 4 to 5 tablespoons of flour to make a paste used as a thicken agent for sauce. Mix in 3 cups of milk, salt, pepper and 1 1/2 cups Parmesan/Romano cheese. Whisk and cook over medium heat until smooth, thick and bubbling. Drain pasta and broccoli; toss with sauce.

Another Rachael Ray Treat

The recipe for Rachael Ray's Lemon-Cream Chicken with Champagne Risotto and Asparagus with Pancetta is from her new book, (known to her fans as "BOB") but it is also on her website and can be found by clicking here.

This was an absolutely delicious, impressive 30 minute meal. I did have to modify a little because of I didn't have all the ingredients, but nothing all that major. Instead of chicken stock I used an herb and wine stock to make up for the fact that I did not have a split of champagne in the house. I use 6 ounces of water to replace the liquid of the champagne. I think the stock made up for the flavor. I did not have a lemon either, so I used bottled lemon juice and once again skipped the zest. Otherwise, it went off without a hitch and was a very enjoyable meal, which I would make again.

Amish Friendship Bread

Supposedly only the Amish have the recipe for starting the batter for Friendship Bread, however, it seems that All Recipe dot com has figured out the formula, which I have posted for you here today. Following the starter recipe is the schedule and bread recipe that I use when using the starter.

INGREDIENTS (Nutrition)
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

DIRECTIONS
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe.

Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10day process with the following directions.

Do not use any type of metal spoon or bowl for mixing.
Do not refrigerate.
If air gets in the bag- let it out.
It is normal for the batter to rise and ferment.

Day 1 Do nothing (this is the day your friend dipped the batter in to the bag- dated)
Day 2 - 5 Mash the bag
Day 6 Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk, mash bag
Day 7 - 9 Mash the bag
Day 10 Pour the entire contents of the bag into a non-metal bowl and add: 1 1/2 cups flour, 1 1/2 cups sugar and 1 1/2 cup milk. Measure out 4 separate 1 cup portions of the batter into 4 one gallon storage bags. Keep a starter for yourself and give 3 to friends with a copy of this directions and the following recipe. If you keep a starter for yourself you'll be baking every 10 days unless you freeze a batch for future use. The bread is very good and makes a great gift. If you don't pass on to a friend on the first day, be certain to tell the friend which day the bad is at when you give it away.

Baking Instructions: Preheat oven to 325 degrees. To the remaining batter in the bowl add: 3 eggs, 1 cup oil, 1/2 cup milk, 2 cups flour, 1 cup sugar, 2 tsp. cinnamon, 1/s tsp. vanilla, 1 1/2 tsp. baking powder, 1 1/2 tsp baking soda, 1/2 tsp. salt and 1 large box instant pudding in the flavor of your choice. Optional : 1 cu raisins, chopped nuts or coconut. Grease 2 large loaf pans. Mix an additional 1/3 cup sugar and 1/2 tsp. cinnamon; divide in half, and dust the greased pans with the mixture. Pour the batter evenly into the 2 pans, sprinkle the remaining sugar mixture over the tops of loaves. Bake 1 hours. Cool until the bread loosens evenly from the sides, approximately 10 minutes, and tune onto serving dish.

Enjoy!


FOOTNOTES
Editor's Note
Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Gnocchi with Fresh Chicken Sausage and Broccoli

I received Rachael Ray's Big Orange Book for Christmas, so this week I am trying out a few of the recipes. Tonight I made Gnocchi with Fresh Chicken Sausage and Broccoli Rabe from the kosher meal section of the book a.k.a. BOB. Notice the title of this post does not include "Rabe" since I did modify the recipe a tad. However, it was delicious and I know this to be true since my husband had two helpings. When he is not impressed with a recipe his second helping is a peanut butter sandwich, so need I say more!?



Bring a large pot of water to a boil over high heat to cook 1 lb. of fresh or frozen gnocchi. I used frozen. Once the water is boiling, add some salt, add the gnocchi, and cook according to package directions. Right before draining, remove and reserve about 1 1/2 cups of the cooking liquid.

While the water for the gnocchi is coming to a boil, bring 2 inches of water to a boil in a large high-sided skillet. Add some salt and 2 bunches broccoli rabe, and simmer for 5 minutes; drain and reserve. I used broccoli crowns. Return the skillet to the stove and heat 2 tablespoons of EVOO over medium-high heat. Add 1 1/2 pounds fresh Kosher Italian chicken sausage links, casings removed, and break it up with the back of a spoon or a potato masher while it cooks and browns, 6 to 7 minutes. I used mild Italian turkey - chicken non-kosher sausage. Add 1 small onion, finely chopped and 3 large garlic cloves, finely chopped or grated and 1/4 teaspoon crushed red pepper flakes to the sausage and continue to cook for another 3 to 4 minutes or until the onions start to get tender. I used cayenne pepper. Remove the sausage and onions from the skillet and reserve. Add 2 tablespoons of EVOO and heat it up. Add the drained gnocchi to the skillet and brown lightly for a couple of minutes. Return the sausage and onions and reserved broccoli rabe (or broccoli) to the pan. Toss to combine and add the reserved pasta cooking liquid. Turn the heat up and simmer for 1 to 2 minutes. Stir in the juice of one lemon and lemon zest. I skipped the zest. Serve with crusty bread and enjoy.

Thank you, Rachael Ray!

Flourless Butterless Dark Chocolate Cookies

You might be thinking UGH just given the name of this cookie, but surprisingly the cookie is delicious. I meant to share the recipe sooner, but just hadn't gotten around to it. My son-in-law is extremely sensitive to butter and flour so when I discovered this recipe I had to try it. He liked it so much he has asked that I make them again, and I will.

Flourless Butterless Dark Chocolate CookiesRecipe created by François Payard

Deep, dark chocolate cookies with walnuts.

Ingredients:
Serves 10
• 3/4 cup cocoa powder
• 2 1/2 cups confectioners' sugar
• Salt
• 2 cups walnuts , roughly chopped
• 1 tablespoon vanilla
• 4 egg whites
Preheat the oven to 350°.

Place the dry ingredients into a mixing bowl and mix on low speed for 1 minute with a paddle.

In another bowl, combine the vanilla and egg whites. With the mixer running, slowly add the whites and mix for 2 minutes on medium speed.

With a 2-ounce ice cream scooper (or large tablespoon), scoop cookie dough and place onto a non-stick baking sheet pan. Make sure to space the cookies about 3 inches apart (cookies will spread while baking).

Lower the oven temperature to 320° and bake for 14 minutes or until small thin cracks appear on the surface of the cookies. Cool on a wire rack and store in a cookie jar.