Italian Stuffed Peppers - My Way...

I know I just blogged about a restaurant last night, but this meal had me excited and I needed to get it down.  There were a few things left in the fridge tonight that I wanted to use.  Italian peppers were the main ingredient, but I also had a half onion and in another bag, half of a peeled eggplant.  I told you I always had eggplant sitting in the fridge!

This was worth getting down since I never read any recipe that came close to these ingredients and they worked.  Of course, you can and should look to see what you have on hand and work to create your own special stuffed peppers.

Ingredients:

6 Italian peppers
3 tablespoons olive oil
1/2 large onion diced
1/2 eggplant diced
small handful of fresh oregano chopped
salt and pepper
1 pound ground sweet sausage or 6 sausage links with the casing removed
1 cup cooked quinoa
1/2 cup shredded mozzarella

Directions:

Heat oven to 350 degrees
Spray baking dish with pam
Cut peppers in half, clean and place cut side up in baking dish.

Heat olive oil in pan and add onions and eggplant.  Add oregano, salt and pepper and saute for 5
minutes.

Add sausage and cook for another ten minutes.

Add the quinoa and mozzarella and mix well.

Fill peppers and place in oven for 40 minutes.

Serve with salad.

Great dinner tonight with this surprise meal.  It was easy to make and delicious to eat.  I really try to focus on using everything and not wasting food.  Tonight showed exactly me how to do it.  You should take a good look at what you have on hand and give it a try.  I'm sure you will like what you find.

Enjoy your weekend everyone.  Since I am not with my family, give someone in your family a big kiss and hug for me.

Fino a quel momento

LID

Looks Are Deceiving...

For some time, we have driven past a small strip mall near our home that had a small unassuming restaurant.  The sign out front said Steak House and never did I think we would be dining there.   Then I received a Groupon for the Argentinean, Martin Fierro Restaurant.  It turns out it was the same place that we often drove by and after checking it out online, I decided to purchase the Groupon.

I am so glad we did!  While the outside was not at all inviting, once you step inside, it is a warm comfortable place.  While I do not eat much beef, this dining experience was a good one.  I wanted to try a couple of special appetizers so we ordered the baked provolone with tomatoes and the beef and ham and cheese empanadas.  They also had fresh bread with chimichurri sauce on the table.  The garlic always sends me to a different place...

On a recommendation from our waitress, Jim and Dave got the beef chorizo which is a New York strip loin.  I ordered the grilled cedar smoked salmon and Gene another cut of beef.  Our food was all satisfying and delicious with all of us saying we would return.  The only thing I did not love was the rice and beans as they were a bit dry for my taste.  

Our waitress was friendly and helpful and the only issue was they did not have the dessert the boys ordered and we were there early in the evening.  When we arrived, there were only two other tables seated, but by the time we left the place was jumping!  I am told they have entertainment on the weekend.

So, when it comes to people and places, never be afraid to jump in and say hello.  You just never know what response you will receive.  I'm happy we did.

Have a fabulous weekend everyone.  Get out there and find something "new".

Fino a quel momento

LID

Pistachio Crusted Eggplant Cutlets

Most of the time, I have eggplant hanging in the fridge waiting to be fried.  Yes, being the Italian I am, it's usually eggplant parmesan, eggplant rollitini or eggplant with basil whenever I think of the beautiful purple nightshade.  Did you know eggplant is categorized in the nightshade family?  Nightshade vegetables are potatoes, (not sweet potatoes) eggplant, sweet and hot peppers, tomatoes plus a few others. It is also said that people with arthritis should avoid these foods.  Yikes, I am really in trouble since I now have arthritis in my thumbs and never in a million years could I give up these delicious vegetables with the exception of potatoes.  Just this past week I had eggplant, tomatoes and red peppers.


Even with this knowledge, I decided to make eggplant again!  In this months Vegetarian Times magazine, I found this recipe and it's a keeper.  At least the ladies agreed, but the men did not.  Don't let that stop you from trying this.  They definitely like the fried, greasy topped with loads of cheese version better - go figure.

The magazine talked about the fact that pistachios are low in saturated fat and high in mono and poly-unsaturated fats as well as fiber.  They have also shown to help lower LDL cholesterol and a rich source of phytosterols which keep arteries free of buildup.

I used this recipe as a side with our dinner outside on the lanai with our good friends but the recipe uses this as the main meal with added couscous, bulgur or rice pilaf.  How nice we get to eat dinner outside in February!  While I miss my family every single day, I love our new life in Naples.

Pistachio Crusted Eggplant Cutlets

Ingredients:
1 cup shelled unsalted pistachios
6 oz. oil packed sun-dried tomatoes, drained
2 jarred roasted red peppers, drained
2 cloves garlic, peeled
2 medium or 3 small eggplant (1 lb), peeled and sliced into 1/4 inch thick

Directions:
Preheat oven to 375 and coat baking sheet with cooking spray.
Blend pistachios in food processor until finely chopped and transfer to a plate.

Add sun-dried tomatoes, roasted red peppers and garlic to food processor and puree until smooth.

Brush olive oil on one side of each eggplant slice and place that side down on baking sheet.

Spread 2 tbs. of mixture on each eggplant slice and sprinkle with 1 tbs. ground pistachios.

Bake 15 to 20 minutes or until the eggplant is tender and pistachio topping is browned and crispy.

With the men not liking this, I ended up with extra for the week and LOVED IT!  It's healthy, delicious whether you use as  the entree or a side.  Give it a try this week and let me know what you think...

Have a great week everyone and be nice to someone you love.  Happy Valentines Day!

Fino a quel momento

LID

Where Have I Been?

It's hard to believe I have not blogged for almost two months.  We have been working hard creating our new life in Naples and other things just got in the way.  Jim was still struggling with his back when he tripped and fell causing injury to his shoulder, resulting in surgery.  In the meantime, I created a new business opportunity as my catering business struggles to find a suitable location.

In December, Angelina's Biscotti was born.  Angelina Santangelo Tieri is my maternal grandmother and while she died young, I still remember her fondly.  I have always made biscotti, knew it was a good product and sold them through my catering business.  So in one weekend, I purchased the domain, created a website, ordered business cards and put myself in business.  I was fortunate to locate a wholesale cupcake bakery to share space and voila, I'm in business!

December proved to be successful with both local and shipped orders.  Our name was getting out and I was excited.  It's nice to be busy again and focused.  The only problem was that I needed to find an outlet in order to grow Angelina's.  I found it in a local farmer's market in Naples.  The Naples area has many farmer's markets, but most were already booked with vendors along with a waiting list.  While it wasn't easy, I was able to find one space in Saint Paul's Farmer's Market every Saturday for the 2012 season.  When I initially spoke with Roger, the person in charge, he informed me there were no openings and would let me know if things changed.  Jim and I went to the market the next week and found Roger.  We headed over to meet him in person and introduce ourselves.  The good news was he had on a Red Sox jacket and Jim was wearing a Celtics shirt.  I had the space the very next week!

Happy Repeat Customers!

We have had two weeks meeting people and selling biscotti.  My good friend Dave has been with me helping set up along with selling and it's been wonderful.  I look forward to Saturday mornings, getting the word out and meeting all my new friends!  Hope to see you soon.

Have a great week everyone and remember, a good life deserves good biscotti!

Fino a quel momento,

LID

Turkey Pot Pie

Okay, if I was really good at blogging, I would have posted this before Thanksgiving to give you something to look forward to with all those leftovers.  Here it is almost a week later and just getting around to it.  I think it just might be my new biscotti business taking over, but hey, that's a good thing.

You can actually make this any time using chicken but I just happened to have a little turkey left over in the fridge that was yelling to come out.  And out it did!  I even remembered to get the peas into the mix.  The last time I made a chicken pot pie I thought for certain there were peas in the freezer.  I ALWAYS have peas waiting for something.  But no, I tried to fool the big guy with celery and it didn't work...


I made this easy by using a Pillsbury pie crust and other than the veggie chopping, it doesn't take too long at all.  I also use an adorable tool I found years ago in Williams-Sonoma that makes people think you bought the pie!  I'm not sure they even sell it any longer, but here is a link that is close enough.  Pie Crust Tools as well as a picture of what I use.

When I roll out the top pie crust, I use a rolling pin to make it stretch just a little more and on the edges I use these cutters and place them as shown on the top layer.  This time I brushed a little butter to those pieces but I don't always do that step.  

Ingredients

1/3 cup butter
2 small onions
1 cup carrots - sliced
1/2 cup celery - sliced
1 cup frozen peas
1/3 cup flour
Salt and pepper to taste
1 3/4 cups chicken/turkey broth
2/3 cup milk
2 unbaked pie crusts

Directions

Preheat oven to 425 degrees
Melt butter in a large saute pan and add onions, carrots and celery.  Saute for approximately 8 minutes until soft and add peas.
Season with salt and pepper
Add flour and stir together.
Add turkey and slowly add milk and broth and stir until combined and thick.
Remove from heat.
Place one pie crust in pie plate/pan.  I always lightly spray bottom so it doesn't stick.
Add turkey mixture
As stated, roll out top pie crust and cut out the adorable extras if you have them and place the top on.
Crimp around the edges, make a few slits on top and place in oven for approximately 35 minutes.

For the broth, I made one with the turkey bones the night of Thanksgiving.  You can always use a low salt chicken broth from the store.  This meal is hearty and delicious.  You can easily use a roasted chicken from the grocery store to make this or even cook your own chicken and add it in.  Just make sure you season well.  This was a nice dinner, eaten outside on the lanai with the Christmas lights on and listening to the water.  I do love our life here in Naples.  It just doesn't get better than this!

Have a great week everyone and always remember, a good life deserves good food...

Fino a quel momento (until that time)

LID

Roasted Beet Salad with Goat Cheese

It's been quite a while since I published a recipe, so I thought with the holiday season here, I would get better at sending you all good, tasty recipes you can try.  My go to salad these days is easy and delicious and as I prepare for our Thanksgiving Dinner I decided to stop for a few minutes and document my favorite.

I say this is an easy salad and it is, it's just that it takes time to roast the beets but if you like beets, you will never, ever have canned again once you taste these.  Beets are highly nutritious and a cardiovascular health friendly root vegetable.  At the grocery store, look for beets that have bright green, healthy leaves attached.  Don't throw these away as you can heat olive oil in a saute pan, add thin slices of red onion and the greens.  Once wilted, add salt and pepper and a splash of red wine vinegar.  This side takes minutes and goes great with fish, chicken or pork.



Roasted Beet Salad with Goat Cheese

1 bunch beets (with greens attached)
2 Tablespoons Olive Oil
Salt and pepper
Mixed Salad Greens
Goat cheese
Walnuts

Pre-heat oven to 400 degrees.
Cut beets from the greens, leaving a bit of the stem so it doesn't "bleed" out.
Wash and place on foil sitting on a sheet pan.
Season with olive oil and salt and pepper

Close foil tightly and place in oven for 45-60 minutes depending on the size.  If they are large, it will take much longer to roast.  During the same time, place walnuts on another sheet pan and toast for 5-7 minutes.  Normally this step is done in a 350 degree oven for 8-10 minutes, but why waste time!

When the beets are done, let them cool and remove the skin.  This is where you need to take care as the beets will stain your hands and most everything else it comes in contact with.  If you do it just right once the end is cut, you can slip of the skin whole and discard.

Cut the beets however you like and cover with the flavored oil left in the foil packet.  I plate the salad greens, add the beets along with the goat cheese and walnuts.  I didn't give you any amount on the goat cheese and walnuts as I think it's a preference.  Some like a lot while others just need a taste.  It's totally up to you, the cook.

I dress the salad with a lemon vinaigrette.

1/2 cup extra virgin olive oil
2 lemons - juiced
1 Tablespoon minced shallot
2 Teaspoons Dijon mustard
1/2 Teaspoon grated lemon peel
Salt and pepper to taste

Add to a bowl and whisk to blend well.  There you have it.  Good, healthy and delicious.  Now I'm heading back to the kitchen and finish up my cooking for tomorrow.

Happy Thanksgiving everyone!

Fino a quel momento (until that time)

LID

How to Nourish Picky Eaters: Healthy Meals for Kids

Hello my fellow foodies,

I have a nice surprise for all you mother's out there.  Today is a guest post from Carolyn Knight who shares her thoughts on helping children eat better.  I know first hand from my Grandson Daniel who would rather pizza, chicken fingers or a peanut butter and jelly sandwich.  Carolyn provides helpful hints to turn them around as well as good information for all of us to follow.  Make sure you check out her links!

Have a great day and remember, a good life deserves good food...

LID 

How to Nourish Picky Eaters: Healthy Meals for Kids

We are all familiar with the war of attrition involving a lip-locked child staring at a dinner plate stacked high with veggies.  The good news is: healthy meals for kids can also taste great! As a parent, you cannot let them starve, but indulging in fatty foods too often is bad for everyone, no matter their age.  The trick is to pack as much kid friendly flavor into dishes, based on fresh fruits and veggies loaded with nutrition.  Ever think your kiddo would ask for seconds of anything but pizza?  Take a look at these tricks to getting your kid to scrape their plate without you feeling guilty.

1. A Little of This, A Little of That

When the kids are begging for pizza that is pure starch, cheese sprinkled with an eighth of a cup of veggies and/or protein, maybe it is time to come up with a substitute. Try using whole-wheat pasta instead of the regular white flour kind.  Whole grains are slow-carbs; they keep blood sugar from spiking and then crashing, while providing fiber. Throw together a basic marinara from sautéed onion and garlic, canned san marzano tomatoes, a little tomato paste, dried rosemary, fresh basil, and salt and pepper.  Brown lean ground beef, and sauté sliced mushrooms, chopped eggplant, and spinach. Then add pasta and marinara.  Pour mixture in a casserole dish, top with low-fat mozzarella and bake for 20 minutes at 400 degrees.  Both you and your kids will love this dish, plus it makes great leftovers!

2. A Small Piece

There is absolutely no way a kid is going to say no to birthday cake.  And, the last thing a parent wants is for their child to kick-box the houseplants on a sugar high. Good habits are formed early, and portion control is something everyone should practice.  Try making cupcakes with fun decorations instead of a whole cake, and limit your family to one apiece.  If they feel like they are getting a treat rather than being denied their fair share, there won’t be such a battle.

3. Make it Yourself

Cooking at home is a great way to control what goes into the family diet.  You can use healthier oils, sugars and whole grains that might not be available at a restaurant.  Orange, yellow, blue, purple, green, and white fruits and veggies contain all kinds of vitamins, minerals, and essential nutrients.  Show your kids how to cook with the rainbow! Make eggplant a main course with this recipe that is both easy and super tasty!

Feeding your family does not have to be a constant struggle. Practice using fresh, natural ingredients, and limit the amounts of indulgent foods the family eats. After a while, everyone’s palate will adjust, and your kids will actually prefer the healthier foods!