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Healthy Mediterranean Cooking at Home

Category Archives: Ham

Mushroom Bisque

Ingredients

2 pounds mushrooms (button/cremini), roughly chopped
1 large sweet onion, diced
3 cloves garlic, minced
2 quarts homemade or store-bought beef broth
1 cup heavy cream
1 tablespoon all-purpose seasoning blend, recipe below
3 tablespoons butter
5-8 sprigs of fresh thyme
Sea salt and fresh ground pepper, to taste
Homemade Croutons, recipe below

Directions

Melt butter in a large soup pot over medium-high heat. Add the diced onions and sauté until tender (about 5 minutes). Add in the minced garlic and continue to cook for another minute. Reduce the heat to medium and add in the chopped mushrooms and the thyme Cook until the mushrooms release some of the water content, stirring frequently about 10 minutes.

Next, add the beef broth, all-purpose seasoning blend, sea salt, and fresh ground pepper. Cook this mixture for an additional 15 minutes then reduce the heat to low. Remove the thyme sprigs. Blend the soup using an immersion blender. Add the cream and heat over low. Serve with croutons.

All-Purpose No-Salt Seasoning Mix

Ingredients

1 tablespoon garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 1/4 teaspoons dried savory
1 1/4 teaspoons ground thyme
1 teaspoon ground mace
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon dried sage
1/4 teaspoon cayenne pepper

Directions

Mix garlic powder, basil, parsley, savory, thyme, mace, onion powder, black pepper, sage, and cayenne pepper in a bowl; store in a sealed jar.

Homemade Croutons

ingredients

2 tablespoons butter
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Pinch salt
6 slices day-old bread, cubed

Directions

In an ungreased 13-in. x 9-in. baking pan, combine the butter, oil, and seasonings. Heat in a 300° F oven until butter is melted. Remove from the oven; stir to combine.


Add bread cubes and toss to coat. Bake for 10-15 minutes or until lightly browned, stirring frequently. Cool. Store in the refrigerator in an airtight container.

Ham Salad

Ingredients

3 cups finely diced leftover baked ham
2 hard-boiled eggs finely chopped
1/4 cup finely diced celery
1/4 cup finely diced bell pepper
1/4 cup finely diced red onion
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
Ground black pepper or cayenne pepper to taste

Directions

Combine the mayonnaise, sour cream and Dijon in a large mixing bowl. Add the remaining ingredients and stir until completely combined. Cover and chill until serving time.

Serve on a salad plate over shredded lettuce or on a sandwich made with pumpernickel bread.

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Springtime On The Gulf Coast

I am a home cook that hates to waste food. I also don’t like heated up leftovers. So…I try to think of ways to reinvent my leftovers. In the past week, I had cooked asparagus, green beans, Swiss chard, Italian sausage and mini bell peppers to use up. The new recipes turned out just fine.

Ham and Asparagus Quiche

This is a good dish to use up some of your leftover cooked vegetable sides. We like this dish for a lighter dinner and I serve it with a salad.

6 servings

Ingredients

Press in the Pan Crust

1 ½ cups all-purpose flour or Bob’s Red Mill Low Carb or Gluten-Free Baking Mix
1/4 teaspoon kosher salt
4 oz (1 stick ) unsalted butter, cut into cubes
3-4 tablespoons cold water

Quiche Filling

3 eggs
1 cup heavy cream
1 cup baked ham cubes
1 cup chopped cooked asparagus
½ cup chopped cooked green beans
¼ cup cooked sliced mushrooms
2 tablespoons chopped chives
1 cup shredded cheddar cheese

Directions

To make the pastry

Place the flour, salt, and butter in the bowl of a food processor. Pulse until the butter is cut into little pieces. Slowly drizzle in the cold water by tablespoons until the dough comes together.

Remove the dough from the processor and press onto the bottom and sides of a 9-inch pie pan. Place the pan in the refrigerator for an hour or two.

Heat the oven to 425 degrees Fahrenheit. Bake the crust for 10-12 minutes until the edges begin to brown.

Reduce the oven temperature to 350 degrees F.

To make the filling

In a medium mixing bowl combine all the filling ingredients. Pour the mixture into the partially baked pie crust. Bake in a 350 degree F oven for about 35-40 minutes until set. Let rest 10 minutes before cutting.

Sautéed Swiss Chard

This was the original recipe, I made for a side dish.

Ingredients

2 cloves of garlic, minced
1/2 medium onion finely chopped
2 large bunches of Swiss chard, washed in several changes of water
1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste

Directions

Drain the washed chard very well. With a knife, remove the chard stems that run up the middle of each leaf.Save them for soup.

Cut the leaves into smaller pieces.

Heat the oil over medium heat in a large skillet. Add the onion, garlic, and black pepper.

Heat for 3-5 minutes, stirring occasionally until the onions are tender.

Add the chard leaves and cook, covered, for 3-5 minutes until the leaves are wilted and brightly colored. Add a tablespoon of water to the pan if it seems like the leaves are getting too dry.

Add salt to taste and serve as a side dish. Reserve leftovers to make the patties for another meal.

Swiss Chard Patties

Ingredients

2 cups leftover cooked Swiss chard
2 tablespoons flour
1 scallions, minced
1 egg
1/2 cup shredded cheddar cheese

Directions

Combine all the ingredients in a medium bowl. Heat a stovetop griddle or a large frying pan. Oil the griddle. With a muffin-scoop drop batter onto the hot griddle.

Cook until lightly brown on the underside, Turn the patties over and cook until lightly brown. These patties make a delicious side dish.

If you have patties leftover, they make a great breakfast. Heat the patties in a skillet. Top each with a fried egg.

Sausage and Peppers with Spaghetti Squash

3 servings

Ingredients

4 cooked Italian sausage links
6 mini bell peppers, assorted colors
1 small yellow onion
1 ½ cups homemade or store-bought Marinara Sauce
One 2 lb spaghetti squash
3 tablespoons olive oil, divided
1 large garlic clove, minced
¼ cup chopped fresh parsley
Salt and pepper to taste

Directions

Preheat oven to 375°F and halve squash lengthwise. Use a spoon to scoop out and discard the seeds from the middle of each half.

Arrange the squash halves in a baking dish, cut sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 minutes.

Remove the dish from the oven and drain the water from the baking dish. Set the squash aside to cool.

Cut the onion and peppers into thin slices. Cut the sausage into ¼ inch circles.

In a medium skillet, heat 1 tablespoon of olive oil. Add the onions and peppers and cook until tender, about 5-6 minutes. Add the Marinara sauce and sliced sausage. Heat the mixture until hot.

With a fork rack back and forth across the cooled squash to remove its flesh in strands…like spaghetti!

Heat the remaining 2 tablespoons of olive oil in a small skillet. Add the garlic and cook for one minute. Add salt and black pepper to the skillet and then add the squash strands. Stir-fry for a few minutes until the squash is hot. Don’t overcook. Add the parsley, mix and serve with the sausage and peppers.


Springtime means ham and lamb in the meat department. They are often on sale now in the market or from your local farm. Ham is always a good buy and supplies plenty of leftovers for several meals. Spring also brings us lots of new vegetables and fruits, so I look forward to using them and developing new recipes with them. I am especially taken with my newly discovered rutabagas. They are very similar to potatoes but contain many less carbs. I decided to try making my potato salad recipe with them and it turned out very well and so delicious. Fennel is also in season and there are so many good ways to prepare it, either cooked or raw. Try out some new vegetables this week and see how you like them.

Glazed Spiral-Sliced Ham

Ingredients

1/2 cup packed brown sugar
1/2 cup apricot jam
1/4 cup Dijon mustard
5 lb Spiral Cut Fully Cooked Ham

Directions

Preheat the oven to 275 degrees F.

Place the ham cut side down onto a sheet of aluminum foil. Let stand at room temperature 30 minutes.

Mix together the brown sugar, apricot jam and mustard in a small bowl. Brush half of the glaze onto the ham using a pastry brush.

Reserve the remaining glaze. Enclose the foil around the ham and place on a rimmed baking sheet also covered with foil (for easy cleanup).

Roast for 75 minutes in the preheated oven, or if your ham is a different size, figure 15 minutes per pound.

Take the ham out of the oven, pull the foil away and brush the remaining glaze onto the ham.

Place the ham back in the oven without enclosing it in the foil.

Bake 15-20 minutes more or until a meat thermometer inserted into the thickest portion registers 140°F. Let rest 10 minutes before slicing.

Rutabaga “Potato Style” Salad

6 servings

Ingredients

1 ½ lbs rutabaga or red potatoes, peeled
2 hard-boiled eggs, chopped
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles
1/2 cup finely chopped sweet onion or scallions
2 celery stalks, finely chopped
1/2 cup olive oil mayonnaise
1 tablespoon fresh lemon juice
Salt and black pepper to taste

Directions

Cut the rutabaga or potato into thin slices, about 1 x 1 inch, or cut the vegetables into cubes if you prefer that cut.

Place the rutabaga in a large pot with a lid. Cover with cold water and add 1 teaspoon salt.

Bring to a boil, lower the heat and cook with the lid ajar about 15-20 minutes until the rutabaga is fork tender.

Drain and place the rutabaga in a medium serving bowl. Add the pickle juice and let sit at room temperature for an hour or so.

Add the remaining ingredients, mix well and taste to see if the salad needs salt.

Cover the bowl and chill in the refrigerator for several hours before serving.

Sprinkle the top with some chopped parsley and a little paprika, if you would like to garnish the salad before serving it.

Fennel Salad With Avocado Dressing

2 servings

Ingredients

2 plum tomatoes, cut into wedges
1/4 of a large fennel bulb, cut into one inch cubes
2 tablespoons finely diced red onion
1/4 cup toasted pine nuts
Avocado Dressing, see link 

Directions

Combine the tomatoes, fennel, onion and pine nuts in a medium serving bowl. Add a few tablespoons of dressing to the top of the salad.

Serve with the remaining Avocado dressing on the side.


Inviting friends for lunch is a relaxing and easy way to entertain. The menu can be a few simple combinations that can be prepared ahead of time and assembled just before your guests arrive. This will give you plenty of time to spend with your guests. No fancy desserts needed. I usually just serve fruit.

Creamy Mushroom Soup

As made below, the soup will be a great menu choice for your friends who eat a vegan or vegetarian diet. Walnuts and dried mushrooms are used to thicken this soup without flour. However, if you would like it to be even creamier and non-vegan, add 1 cup of heavy cream.

Ingredients

1 tablespoon extra-virgin olive oil
4 oz dried morel mushrooms
4 oz dried chanterelle mushrooms
4 oz sliced cremini or button mushrooms
1 onion, diced
2 shallots, minced
½ cup diced celery
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon salt
½ cup dry sherry
8 cups vegetable broth
1½ cups chopped walnuts
½ teaspoon ground pepper
2 tablespoons sliced fresh chives

Directions

In a medium Dutch Oven or large saucepan, place the dried mushrooms and cover with 5 cups of water. Cover the pan and bring the water to a boil. Remove the pan from the heat and let the mushroom rest in the water for 30 minutes. Drain. Rinse out the pan.

Heat the oil in the pot over medium-high heat. Add the onion, shallots, celery, garlic, thyme and ½ teaspoon salt and cook, stirring occasionally, until tender, 7 to 10 minutes. Add the soaked dried mushroom and sherry; increase heat to high and simmer, stirring often, until the sherry has evaporated, 2 to 3 minutes.

Add the broth, pepper and walnuts. Bring to a simmer and cook for 30 minutes.Remove the pot from the stove. Puree the soup in the pot with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. Return the pot to the heat. Add the fresh cremini mushroom and simmer the soup for 20 minutes more. Serve the soup topped with chives.

Creamy Avocado Dressing

If you would like a thinner dressing, add up to a 1/2 cup of water.

Ingredients

3 ripe medium avocados, peel and pit removed
2 tablespoons fresh lemon juice
1/4 cup olive oil
3 cloves garlic
2 teaspoons sea salt
1/4 teaspoon coarse black pepper
1/2 cup water
1/4 cup chopped fresh parsley or 1 tablespoon dried
2 tablespoons honey or sweetener of choice

Directions

Place all the dressing ingredients in a high-powered blender or food processor.
Process until completely smooth.
Use as a dressing over salad or serve as a dip. Great on tomatoes.

Salad Plate

Any of the following ingredients can be arranged in an attractive way on individual salad plates.
All these ingredients are delicious with the Avocado Dressing.

Soft greens/lettuces to line the plates
Sliced Pears, dipped in lemon juice
Sliced cooked beets
Sliced cooked hard-boiled eggs
Celery sliced on the diagonal
Red onion, sliced thin
Thin strips of baked ham or turkey
Thinly sliced plum tomatoes
Radishes, sliced thin
Toasted pistachio nuts or any toasted nuts


Roasted Pumpkin Soup

Ingredients

1 medium cooking pumpkin, about 3 ½ – 4 cups roasted pumpkin flesh
1 tablespoon olive oil
3/4 cup chopped leeks
2 celery stalks, diced
2 cloves garlic, minced
4 cups vegetable stock
1/4 teaspoon ground black pepper
½ teaspoon sea salt
1/2 teaspoon pumpkin pie spice
1 ½ cups whole milk
1-2 teaspoons honey
Chopped chives for garnish

Directions

Preheat the oven to 400 degrees F. Place a sheet of parchment on a baking sheet with sides.

Cut the pumpkin in half and remove the seeds. Fill the pumpkin wells half way with water and place on the prepared baking sheet.

Place in the oven and roast until tender, about 45 minutes. Cool and then scrape out the pumpkin into a bowl. Set aside,

Pour the olive oil into a Dutch Oven and heat over medium-high heat.

Add leeks, celery and garlic; cook and stir until the vegetables are tender, stirring occasionally.

Stir in the pumpkin, broth, pepper, salt and spices. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from heat.

Process with a hand immersion blender in the saucepan or transfer half of the pumpkin mixture to a blender or food processor; cover and blend or process until smooth. Repeat with the remaining half of the pumpkin mixture. Return all of the pureed mixture to saucepan.

Stir in the milk and heat through, but do not boil. Stir in enough of the honey to sweeten the mixture to taste.

Serve warm garnished with chopped chives. Makes 6 (3/4-cup) servings.

Glazed Ham

Don’t forget to save the bone for soup.

Ingredients

6 lb ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end
1/2 cup apricot preserves
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Dijon country whole seed mustard

Directions

Heat the oven to 325° F.

Place the ham, fat side up, in a roasting pan.

Bake the ham for about 20 minutes per pound, about 2 hours for a 6 lb ham, or until an instant read meat thermometer registers at least 140° F (60° C), the safe minimum temperature for a fully cooked ham.

In a medium bowl whisk together the apricot preserves, brown sugar, apple cider, mustard and thyme.

About 30 minutes before the ham is done, spoon the glaze over the entire ham.

Cover the ham loosely with foil and let it stand for 15 minutes before carving and serving.

Rutabaga Gratin

You can also put this dish in the oven with the ham at the lower temperature to cook the two dishes at the same time. Put the gratin in the oven when the ham has an hour and a half of cooking time remaining.

Servings: 6-8

ingredients

2 pound rutabaga (peeled, thinly sliced)
1 cup heavy cream
½ teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper
2 cups shredded cheddar cheese
2 tablespoons unsalted butter, cut into small pieces

Directions

Coat a 7×11 or an 8×12 baking dish with cooking spray. Preheat the oven to 350 degrees F.

Place the sliced rutabaga in a saucepan and cover with water. Add 1 teaspoon of salt and bring to a boil.

Cook for 3 minutes in the boiling water, drain and set aside.

Combine the cream, garlic powder, thyme, ¼ teaspoon salt and ¼ teaspoon pepper with a whisk.

Pour one-third of the cream into the bottom of the baking dish.

Place a layer of rutabaga slices on top, followed by one-third of the cheese. Dot with one-third of the butter.

Continue to layer ending with a layer of cheese.

Bake in a preheated 350F/180C oven until bubbling on the sides and golden brown on top, about 30-40 minutes.

Remove from the oven and cover loosely with foil to rest for 10-15 minutes before serving.

Sautéed Green Cabbage Steaks

Ingredients

1 small head green cabbage
2 tablespoons unsalted butter
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Celery seed for garnish

Directions

Bring a large pot of water to a boil. Immerse the whole head of cabbage in the boiling water until the outer leaves begin to loosen.

Remove the cabbage from the water and drain. Cut the stem end off and carefully peel away as many outer leaves as will come off easily, usually 8 to 12 leaves will be large enough for stuffing. Reserve those leaves for another use.

Cut the remaining cabbage in half and cut two half-inch thick slices from the cabbage halves.

Melt the butter in a saute pan over medium-high heat. Add the cabbage steaks, sprinkle with half the salt and pepper. Cook for 10 minutes.

Turn the cabbage steaks over with a wide spatula, sprinkle with the remaining salt and pepper and cook for 10 minutes more.

Sprinkle lightly with celery seed and serve.


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Cosenza is a province in the Calabria region of Italy. The province, one of the very few in Italy with coastlines along two different seas, includes the beautiful Sila mountains with their 3 lakes, Cecita-Mucone, Arvo and Ampollino and the Pollino National Park, founded in 1993.

Cosenza’s roots go back to early man. The province was conquered by the Normans, Saracens, Byzantines and the Spanish. The rich history is reflected in their architecture and their culture. Roman ruins, ancient castles, Norman towers and festivals, like the Montalto Uffugo’s Saracen Festival, mesh the past with the present.

Heinrich Leutemann (1824-1904) "The burial of Alaric in the bed of the Busentinus"

Heinrich Leutemann (1824-1904) “The burial of Alaric in the bed of the Busentinus”

An ancient legend exists in the province dating back to 410 AD about King Alaric, King of the conquering Visigoths. The legend states that once the King conquered Rome, he headed south, conquering and collecting treasures. Once he reached where the Crati river and the Bucenta river met, he died suddenly. These rivers meet in the heart of Cosenza. It is said that his soldiers, along with the help of slaves, buried the King under the river, along with his horse and the treasures, by redirecting the river long enough to build the tomb. His troops then killed all the slaves so no one would know where the treasure was buried.

Cosenza

Cosenza

In the centuries after the fall of the Western Roman Empire, several towns in the Cosenza province refused to acknowledge the new government of the Visigoths. Instead, they built strong city walls and small garrisons to hold out for centuries as semi-independent enclaves until the invasion of the Germanic Lombards in the 560s. In 1500, in spite of resistance, Cosenza was occupied by the Spanish army. In 1707 the Austrians succeeded the Spanish in the Kingdom of Naples, followed by occupation by the Bourbons. From 1806 to 1815, Cosenza fought hard against French domination. In 1860, Calabria became part of the new Kingdom of Italy.

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The province contains the Cosentian Academy, the second academy of philosophical and literary studies to be founded in the Kingdom of Naples (1511) and one of the oldest in Europe. To this day, the area remains a cultural hub with several museums, theaters, libraries and the University of Calabria.

The cuisine has been greatly influenced by past conquerors. The Arabs brought oranges, lemons, raisins, artichokes and eggplant and the Cistercian monks introduced new agricultural practices and dairy products.

Tomatoes are sun-dried, octopi are pickled, anchovies salted and peppers and eggplant are packed into jars of oil and vinegar.

The south Italy, Calabria, locale food - soft sausage nduja, peper, tomato, cheese

Soft sausage nduja, chili peppers, tomato, cheese

The chili pepper is popular here and is crushed in oil and placed on the table with every meal to sprinkle over your food. The chili was once considered to be a cure for malaria which probably accounts for its extensive use in this region.

caciocavallo_250

The cuisine is a balance between meat-based dishes (pork, lamb, goat), vegetables (especially eggplant) and fish. Pasta (as in Central Italy and the rest of Southern Italy) is also very important.

Some specialties include Caciocavallo Cheese, Cipolla rossa di Tropea (red onion), Frìttuli and Curcùci (fried pork), Liquorice, Lagane e Cicciari (a pasta dish with chickpeas), Pecorino Crotonese (Sheep’s milk cheese) and Pignolata (a soft pastry covered in chocolate and lemon flavored icing).

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Recipes To Make From Cosenza

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Pickled Eggplant

Serve with Calabrian Bread

Ingredients

2 large eggplants, peeled and cut into slices
1/8 cup of salt
2 roasted oil-packed Calabrian chilies, sliced
3 cloves of garlic, finely chopped
1/4 cup fresh oregano, minced or 1 teaspoon dried
3 tablespoons of white vinegar
1/4 cup of extra virgin olive oil
Fresh ground black pepper to taste

Directions

Salt the cut eggplant and let it set for 1 hour.

Rinse the eggplant thoroughly under cold water.

In a large pot of boiling water, cook the eggplant for 4 to 5 minutes until tender.

Lay the slices out on a towel to dry.

In a medium size bowl whisk together the olive oil, vinegar, chili peppers, garlic, oregano and pepper.

Place one layer of the eggplant on a plate and drizzle some of the oil mixture on top.

Place another layer on top and repeat until all the eggplant is used up.

Refrigerate for 4 to 6 hour and serve chilled.

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Pane Calabrese

Ingredients

1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons yeast
1 1/4 cups warm water
3 cups unbleached all-purpose flour
2 teaspoons sugar
1 teaspoon salt
Olive oil
Cornmeal
1 egg yolk
1 tablespoon water

Directions

In a small bowl, dissolve the yeast with a quarter cup of the lukewarm water. Pour into a large bowl.

Mix in the flour, sugar, salt, and remaining lukewarm water and mix in until a dough starts to form. If too sticky, add a bit more flour.

Turn out onto a flat surface and knead for 6-8 minutes or until smooth and elastic.

Put the dough into an oiled bowl, turn to coat, cover with a thick towel, and let rise in a warm place, free from drafts, until doubled in size, about 2 hours.

Preheat oven to 425°F.

Turn the dough out onto a floured surface, divide in half and shape into 2 oblong loaves about a foot long each. The bread can also be shaped into a ring.

Put the loaves on cookie sheets sprinkled with cornmeal. Cover and let rise again for 40 minutes. Loaves will double in width.

In a small dish, beat the egg yolk with 1 tablespoon of water. Make 3 slits in the top of the risen bread, a quarter of an inch deep. Brush with the egg wash and put the cookie sheets in the oven.

Bake for 10 minutes at 425°F Then lower the heat to 400  degrees F and bake for an additional 30-35 minutes, until golden and baked through.

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Lagane E Cicciari

Lagane is a flat, wide, fettuccine-like fresh pasta

Ingredients

2 cups all-purpose flour
Dash of salt
1/2 cup of water

Directions

Add the salt to the flour and mix well.

Slowly add the water and knead the dough for about 10 minutes.

Form the dough into a ball, cover it loosely with plastic wrap and let it rest for at least 30 minutes.

Roll the dough on a floured surface, using a rolling-pin to form a circle about 1/4 inch thick.

Continue to roll and thin the pasta. (Cutting the circle in half will make it easier to handle.)

Roll the dough to form a long log

With a sharp knife, cut the roll into 1/4 inch strips.

Unroll the strips and lay them on a clean, flat surface.

Cook as directed below.

Chickpea Sauce

Ingredients

2 large garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
2 tablespoons fresh rosemary leaves, coarsely chopped
One 15 ounce can chickpeas, undrained
One 14 oz can chopped Italian tomatoes, undrained
8 ounces lagane (recipe above) or broken lasagna noodles

Directions

In a small saucepan, combine the garlic, oil, red pepper flakes and rosemary.

Over low heat, cook the garlic until it begins to brown.

Add the chickpeas with all of their liquid and the tomatoes.

Simmer gently, uncovered, for 5 minutes.

Boil the pasta in at least 3 quarts of water with 1 heaping tablespoon of salt for 2-3 minutes if fresh pasta or longer for dried.

Just before the pasta is done, remove about half the chickpeas to a bowl and mash them with a potato masher or with an immersion blender. Return the mashed chickpeas to the sauce

When the pasta is done. Reserve 1 cup of the pasta cooking water and then drain the pasta.

Combine the pasta with the chickpea sauce in a large serving bowl. Toss well. Add a little of the reserved pasta cooking water if the pasta is too dry. (It should not be soupy, however.)

Serve very hot with either olio santo (hot pepper oil) or extra-virgin olive oil to drizzle over the top.

calabria_chickenserved

Galletto alla Diavola (Devil’s Chicken)

Ingredients

1 whole chicken, cut up
2 eggs, beaten
Salt and pepper to taste
1 tablespoon mustard
Olive oil
Breadcrumbs
1 carrot, minced
1 red onion, minced
1 3/4 oz uncooked ham (capocollo), finely chopped
1 cup white wine
1 cup dry Marsala wine

Directions

Preheat the oven to 325 degrees F.

Mix the eggs with the salt and pepper and mustard.

Dip each chicken piece into the egg mixture, then coat with breadcrumbs.

Grease a baking dish with a little olive oil and then add the chicken pieces.

Pour a little bit of olive oil over the chicken pieces and bake for 30 minutes, or until the internal temperature of the thickest piece reaches 165 degrees.

In a skillet cook the carrot in oil with the onion and ham.

Season with salt and pepper, then add the white wine and Marsala.

Reduce the heat and let simmer until thickened.

Let the chicken rest for a few minutes, then pour the sauce over and serve.

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This past week my husband celebrated his birthday. It is tradition in our family that the person celebrating their birthday gets to request their favorite foods for dinner. My husband asked for ham, one of his favorites, that I rarely make because I am not a fan. But it was his birthday. Friends who were celebrating with us, were happy with his choice. We were so busy celebrating that I forgot to take photos of the dishes when they came out of the oven. You will just have to use your imagination. The birthday menu is below and includes his favorite cake.

First Course – Celery Bisque

You can view the recipe in a previous post – see the link.

Glazed Ham

Preheat the oven to 350 degrees F. Place an oven rack on the bottom shelf of the oven.

Place an 8 lb. bone in, spiral cut ham in a roasting pan.

Score shallow cuts in a diamond pattern the fat on the top of the ham. Place whole cloves in the ham where the diamond cuts intersect.

Bake the ham for one hour.

Mix 1/4 cup of orange marmalade with 1/4 cup brown sugar and 2 teaspoons Dijon mustard in a small mixing bowl.

Remove the ham from the oven. Attach pineapple slices to the outside of the ham with toothpicks. Brush the glaze on the ham and pineapple.

Return the ham to the oven and cook for another hour or until the internal temperature of the ham registers 140 degree F. Let stand 20 minutes before slicing.

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Scalloped Potatoes

Place the potato casserole in the oven with the ham, after the ham has baked for 30 minutes.

Ingredients

4 (about 2 lbs) baking potatoes, thinly sliced
1 small onion, sliced into thin rounds
1 tablespoon butter
2 cups half & half or cream
1 teaspoon salt
1 dash cayenne pepper
8 oz grated Gruyère cheese

Directions

Use the butter to grease a 9 x 12 inch baking dish. Place a half of the sliced potatoes into the dish. Top with all the sliced onion. Sprinkle the potatoes and onions with half the salt and pepper.

Top with half the cheese. Repeat with a second layer of potatoes, salt and pepper. Sprinkle the top with the remaining cheese. Pour in the cream. Sprinkle with some paprika for color. Cover the dish with foil.

Bake covered at 350°F. for 1 hour. Remove the foil and bake the casserole for 30 minutes or until the potatoes are tender

Orange Broccoli Sauté with Almonds

Serves: 4

Ingredients

1 tablespoon olive oil
1 crushed garlic clove
4 cups broccoli florets
2 teaspoons orange zest and 1 tablespoon orange juice from 1 orange
Salt and freshly ground black pepper to taste
1 tablespoon slivered almonds

Directions

Heat a deep skillet over medium-low heat. Add the almonds and toast lightly. Remove to a plate.

Add the oil and garlic and cook for 1 minute.

Add the broccoli, salt, pepper, orange zest, orange juice and sauté with the olive oil and garlic mixture until the broccoli turns bright green and becomes tender.

Remove from the skillet, sprinkle with toasted almonds and serve.

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Italian Rum Cake

Preheat the oven to 350 degrees F.

Coat the bottoms of two 9 inch round cake pans with cooking spray and cut parchment paper into circles to fit the bottom of the baking pans. Spray again. Set aside.

Ingredients

For the layer cake:

1 cup sugar
1 stick unsalted butter, at room temperature and soft
1 tablespoon vanilla extract
3 eggs
2 ¼ cup all-purpose flour
2 ¼ teaspoons baking powder
½ teaspoon salt
1 ¼ cups milk
1 cup finely ground hazelnuts (almonds or pecans can be used if you cannot find hazelnuts)
1/4 cup light rum

For the cake filling:

1 cup Nutella (chocolate hazelnut spread or other chocolate cake filling)
8 oz. Mascarpone cheese, at room temperature

For the topping:

2 cups heavy cream (whipping cream)
1 cup powdered sugar
¼ cup rum
Shaved chocolate

Directions

For the layer cake:

In an electric mixer beat together the sugar, butter and vanilla for 5 minutes.

Add eggs one at a time beating well after each addition.

In a separate bowl whisk together flour, baking powder and salt.

Add the flour to the sugar mixture alternating with the milk. Repeat until all the flour and milk are incorporated; end with flour.

Stir nuts in on low-speed.

Pour the batter evenly into the prepared pans and bake for 30 minutes or until a cake tester comes out clean.

Do not over-bake or the cake will be dry. Cool 10 minutes and remove layers to a cooling rack and carefully peel off the paper. Cool thoroughly.

Drizzle each of the layers with the rum and let sit for a while to absorb the rum.

For the filling:

Beat together the Nutella and the Mascarpone cheese until very smooth.

For the topping:

Whip the cream until very stiff. Add powdered sugar and blend. Add rum on low-speed until incorporated.

To assemble:

Cover one cake layer with filling and place on a cake plate. Place the unfrosted layer on top. Completely cover the cake with the whipped cream mixture.

Chill in the refrigerator for several hours. Just before serving, decorate the cake with chocolate shavings.



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