Archive | March, 2014

Sicilian Cauliflower with Pasta

12 Mar


I love the Boston Globe magazine.

They always have interesting recipes and this is where I got this one.

I have changed some things around so I will give you my version.

When I first read the recipe I couldn’t decide if I wanted to make it or not but I am glad I did.

1/4 cup olive oil

One large cauliflower (8 cups) cut into small flowerets. You can use frozen but defrost it before cooking.

1/2 cup raisins soaked in hot water and drained.

One large chopped onion

2 tablespoons chopped anchovy fillets

8 cloves minced garlic

2 teaspoons crushed red pepper

1 28 ounce can of diced tomatoes

1 large can tomato sauce

1 teaspoon sugar

3/4 pound small cooked pasta

1 cup small green olives

1/2 cup chopped parsley

1/2 pound cubed mozzarella cheese about the size of a dime.

Saute the cauliflower in the oil with 1/2 teaspoon salt till almost cooked , about 10 minutes. Less time for frozen cauliflower.

Take out of the pan.

Add more oil and saute the onion

Add the anchovies, garlic and pepper.

Cook till everything is soft.

Add the tomatoes, tomato sauce and sugar .

Bring to a simmer.

Add the cauliflower and cook for another 10 minutes.

Add the cooked pasta, raisins and olives.

Adjust the seasoning

Sprinkle with the chopped parsley and cheese.

So good.

Thank you Boston Globe and Adam Reid


Simple, Sinful, Scrumptious Almond Cake

10 Mar


OMG this is a keeper.

My friend gave me this recipe with the pan about ten years ago and her mother- in- law perfected it.

The first time I made it, it stuck to the pan.

The second time I made it, it overflowed in the oven.

The third time I made it with my friends mother-in- law.

Thank you so much Mrs. T.

The pan can be purchased on line or at any Scandinavian speciality shop.

The manufacturer of the pan is Scandia and the recipe comes with the pan.

The pan HAS to be buttered well then sprayed with a baking Pam.

You must do both.

I sprinkle sliced almonds down the middle of the pan after it is buttered.

1 1/4 cup sugar

1 egg

1 1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

2/3 cup milk

Beat well and then add.

1 1/4 cups flour

1/2 teaspoon baking powder

1 stick melted butter

Mix everything well and beat for about 4 to 5 minutes.

The batter should be very smooth

Preheat the oven to 350 degrees

Pour the batter into the pan and do not fill to the very top.

Leave about a 1/2 inch even if you have left over batter.

Make a small cake but don’t overfill.

Shake the pan on the counter a to get all the air bubbles out.

Bake for 40 to 50 minutes.

You have to see the cake pull away from the sides of the pan and the center is clean when tested.

Cool for five minutes then flip onto a plate.

I leave the pan on the cake till it is cool but make sure you can lift it or else it will stick.

Sprinkle with confectionary sugar and I always serve it with fruit.

Make two .

One is never enough.

This cake freezes so well.

Ash Wednesday Fish

6 Mar

Easy, Easy, Easy.

One pound of coconut coated cod, Maybe 1 1/2 pounds for two big eaters.

 One container of mango peach salsa

Buy the cod in the fish department .

Everything is already done to the fish.

 Bake it at 350 degrees for 20 minutes or until it is nice and crunchy.

Place it on a plate with the salsa.

 I served it with a green salad and spinach ravioli with butter.

This is a fast and really good meal with very little cleanup.

Fabulous French Toast

6 Mar

French Toast

I woke up this morning starving. This is not a good thing because I can really pack it away.

Since I never throw away anything I spotted this loaf of potato bread.

I bought it for my grandson and he didn’t eat it.

6 slices of bread cut in half.

2 eggs

1 1/4 cups of milk

1/2 cup french vanilla coffee creamer

1/2 teaspoon vanilla

Mix the eggs, milk, creamer and vanilla till everything is incorporated.

Dip the bread in the mixture and place in a preheated nonstick pan with one teaspoon of melted butter.

Brown on both sides then repeat to finish the rest of the bread.

Make sure you use more butter with every batch of bread.

All finished.

Serve with fresh fruit and maple syrup.

A good cup of hot coffee is great.

Breaded Pork chops with Hot Peppers

3 Mar

Now this is a recipe you will love.

 My Mom used to make mountains of pork chops and they all disappeared.

This is a favorite of my family and a great no fuss company meal.

This will serve six.

 12 good size bone in pork chops

Three eggs 

One teaspoon garlic powder

 One teaspoon salt

1/2 teaspoon black pepper

3 cups flavored italian bread crumbs

Three tablespoons fresh chopped parsley

One jar of hot pickled cherry peppers cut into bite size pieces. Do not use the seeds.

Heat oil in a nonstick skillet.

Beat the eggs and mix the garlic powder, salt and pepper all together.

 Dip the pork chops in the egg  then in the bread crumbs and parsley.

 Place in the hot oil and just brown on both sides.

Don’t cook them all the way threw because they still have to bake.

Place in a large oven proof deep pan.

The chops can overlap.

 Repeat till all the chops are brown.

Cut the cherry peppers into small pieces the size of a quarter.

Place them on top of the chops.

 Pour about two cups of the cherry pepper vinegar on top of the chops and cover with foil.

Preheat the oven to 350 degrees and bake for one hour.

 Take the foil off and bake for an additional ten minutes to brown everything.

The aroma in your house is amazing.

 The meat falls off the bone.

Serve with either a boiled potato or buttered noodle and of corse a green vegetable.

 The vinegar sauce is worth every calorie to dunk a piece of bread into.

Hope you like this as much as I do.

Kale and Cheese Calzone

2 Mar

Kale and Cheese Calzone

I had some kale that I had to use up so a calzone is always a great option.

My Mom use to put any leftover in dough and it was fabulous.

One pound pizza dough

One large box of fresh kale

 4 cloves of chopped garlic 1/4 tsp. garlic powder

2 tablespoons oil

 salt and red pepper to taste

2 slices American cheese

2 slices provolone cheese

2 slices swiss cheese

2 slices muenster cheese

2 slices mozzarella cheese

Saute the garlic in the oil ill soft.

Add the kale and just cook till soft

Season with the salt, pepper and garlic powder

Drain off the liquid. If you don’t the dough will be very soggy

Roll out the dough to a nice 8×10 rectangle.

Layer the cheeses, leaving a least 2 inches at the edges

Add the kale

Start rolling the dough like an egg roll.

Turn in the side edges as you roll 

 Place the dough on a pan, that has been greased with a thin layer of crisco.

Make sure you place the calzone seam side down.

Bake in a 450 degree oven for 15 to 20 minutes or until nice and brown.

I served this with a side of marinara sauce.

It disappeared. I should have made at least two.


1 Mar


Not many people know what a bialy is , so I will tell you.

It is great.

It is a combination of a bagel, English muffin and delicious chewy roll.

I think it is Polish but not sure. This is a recipe that my Mom started using when we lived in Brooklyn and I have no idea where it came from.

One tablespoon of sugar or molasses. I now use barley malt syrup because I am in the health food store all the time.

Two packages of active dry yeast

1 1/2 cups of warm water.

5 cups flour sifted

3 teaspoons kosher salt

2 tablespoons oil

4 cloves chopped garlic

3 big sliced yellow onions

salt and pepper

1/2 teaspoon sugar

Start making the dough by mixing your yeast, syrup and warm water together.

Let it stand to make sure yeast is working and bubbling.

Add the flour and salt. Mix with a dough hook on the mixer for about six minutes then knead by hand for another 4 or 5 minutes. The dough should be soft.

Put it back into the bowl and cover with plastic wrap. Let it sit for about two hours or until it is double.

Punch down and wrap again for another hour or until double.

Now make 18 balls and place them on a silpac, eight on each tray.

Cover and let rise again.

Uncover and make indentations into the center of each ball.

Do not break threw the dough.

Place a small amount of the onion mixture in each indentation.

Preheat the oven to 450 degrees.

Spray the bialy with water and then sprinkle kosher salt on the outer edge.

Bake in the center of the oven for 15 to 17 minutes.

Serve warm or pan toast and smear with butter and cream cheese

I love these with a fried egg, a slice of cheese and a piece of ham or bacon.

Great plain or as any other type of sandwich roll.

The spray of the water makes the dough have a great consistency. It is very important.

Onion Filling

Heat the oil

Add the garlic and onions

Saute for at least twenty minutes, turning frequently. Do not burn.

Add the sugar, salt and pepper.