ESCAROLE AND BEANS WITH A CRUST OF ITALIAN BREAD

MY DRIER VERSION OF ESCAROLE AND BEANS

SAUTE GARLIC IN EVOO AND ADD SALT, PEPPER, RED PEPPER SEEDS & OREGANO(YOU CAN ALSO ADD A CHOPPED ONION). INCORPORATE ONE 15OZ CAN OF CANNELLINI BEANS.

DROP ESCAROLE INTO A DUTCH OVEN OF BOILING WATER. WHEN WATER RETURNS TO A BOIL TAKE ESCAROLE OUT AND PUT IN HOT EVOO WITH SEASONINGS AND SAUTE FOR A FEW MINUTES AND TURN TO INCORPORATE ALL OF THE FLAVORS.

SERVE WITH BROWNED CIOBOTTA ROLLS OR HARD CRUST ITALIAN BREAD.

ZUPPA DI SCAROLA E CANNELLINE....

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ZUPPA DI SCAROLA E CANNELLINE

ESCAROLE AND WHITE BEAN SOUP

INGREDIENTS

• 1 15OZ CAN OF CANNELLINE BEANS
• 2 quarts water
• 2 bay leaves
• 1/2 cup extra-virgin olive oil, plus more for drizzling over the finished soup
• Salt
• 6 cups coarsely shredded escarole leaves (preferably the tough outer leaves), washed and drained.
• 8 cloves garlic, peeled and cut in half
• RED PEPPER SEEDS TO TASTE
• Pan-Fried garlic bread, optional

DIRECTIONS

Drain and transfer CANNELLINE BEANS to a 5- or 6-quart pot. Pour in 2 CANS of water, toss in the bay leaves, and bring to a boil. Adjust the heat to simmering, pour in ¼ CUP of the EVOLIVE OIL, and cook until the beans are HEATED THROUGH ABOUT 15 MINUTES. THE BEANS should be covered by about 1 inch of cooking liquid. Season the beans to taste with salt.

Heat the remaining 1/4 cup of oil in a small skillet over medium heat. Add the garlic, SALT AND PEPPER, OREGANO, AND RED PEPPERSEEDS and cook, shaking the pan, until GARLIC IS lightly browned. Stir in the escarole and cook, stirring occasionally, until the escarole is quite tender, about 15 minutes. ADD ESCAROLE TO POT OF BEANS AND FOLD IN.

Remove the pot from the heat AND LET REST FOR 15 MINUTES.

Serve, with CJOBOTTA garlic bread if you like.

RABE AND CHICK PEAS: ITALIAN COMFORT FOOD

YUMLICIOUS! Just sauted an onion and 2 cloves of smashed garlic in EVOO with salt, pepper, red pepper seeds, oregano, until tender and added a can of chick peas. Then added some leftover cooked rabe and heated to temperature. Served with toasted hard crust Italian bread. To die for!

HALLOWEEN EVE OF ALL SOULS.....

It is believed that on Halloween, the eve of All Souls Day, Nov. 1^st, the souls of the dead were also said to revisit their homes seeking hospitality. Places were set at the dinner table and by the fire to welcome them home. The belief that the souls of the dead return home on one night of the year and must be appeased seems to have ancient origins and is found in many cultures throughout the world.

ESCAROLE SAUTED IN OLIVE OIL: ITALIAN COMFORT FOOD

 ITALIAN COMFORT FOOD

Ingredients

• 3 Tablespoons extra-virgin olive oil
• 4 garlic cloves, crushed and peeled
• 3 anchovy fillets(OPTIONAL)
• 1 large bunch escarole, about 1 pound, leaves trimmed, separated, and washed
• ¼ teaspoon kosher salt, plus more as needed
• Red pepper seeds
• ¼ cup pitted oil-cured black olives (optional)

Cookbook

Lidia’s Italy in America

Directions

Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovies, and cook, stirring, until the anchovies dissolve, about 2 minutes.

Add the whole escarole leaves to the skillet, with a little water from washing still clinging to them, and season with the salt. Stir in the olives. Once the escarole begins to wilt, cover the skillet and cook until the leaves are tender, about 8 to 10 minutes. Check occasionally to make sure the pan is not dry; if it is, add a few tablespoons of water and re-cover.

Once the escarole is wilted and tender, uncover and cook for another minute or two to evaporate any excess liquid.

Season with salt (keeping in mind that the anchovies and olives contain salt), and serve warm.

CRANBERRY CHRISTMAS CAKE: EASY AND YUMLICIOUS!

Cranberry Christmas Cake
Yield: 16 servings
3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour *
12 oz fresh cranberries or

(I MADE IT WITH STRAWBERRIES AND APPLES)

* Gluten Free Substitution:
1 1/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1 teaspoon xanthan gum

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!

LOVE THOSE MINIONS

MINIONS

The story of Universal Pictures and Illumination Entertainment’s Minions begins at the dawn of time. Starting as single-celled yellow organisms, Minions evolve through the ages, perpetually serving the most despicable of masters. Continuously unsuccessful at keeping these masters—from T. Rex

I AM SO BLESSED: THANK YOU GOD

YOU RAISE ME UP: LYRICS BY JOSH GROBAN

I MISS YOU

A LOVE LETTER FROM JESUS. AMEN

PRAYING IN THE SPIRIT AKA "SPEAKING IN TONGUE"

JIM CAVIEZEL - INSPIRATIONAL VIDEO

PRAYER OF AN EXERCISE OF LOVE....

CROCK POT/OVEN ROASTED BRUSSELS SPROUTS....YUMLICIOUS!

 

Ingredients

• 2 pounds brussels sprouts, trimmed and halved
• 1/2 cup balsamic vinegar
• 1/4 cup parmesan, grated
• 1/4 cup olive oil
• 2 tablespoons packed brown sugar
• Salt and pepper, to taste AND A SPRINKLE OF RED PEPPER SEEDS.

You can also add sliced carrots, and chopped onions. 

If roasting in oven you may also add all of the above plus cut up zucchini and colored peppers.

Coat with EVOO and spices(Salt, Pepper, Oregano, Red Pepper Seeds, etc.)place on cook sheet and broil for 1/2 to 3/4 hour or until they are brown enough for your liking.

Preparation

1. Add olive oil, brussels sprouts, salt, and pepper to a slow cooker, and stir well to thoroughly coat.
2. Cook on high for 2 hours, or on low for 4 hours.
3. To make the glaze, heat balsamic vinegar and brown sugar in a small saucepan over medium-high heat, until it starts to simmer. Let simmer until liquid reduces by half, about 5-10 minutes.
4. When brussels are cooked through, drizzle with glaze and top with parmesan.
5. Serve warm and enjoy!

CROCK POT/OVEN ROASTED BRUSSELS SPROUTS....YUMLICIOUS!

 

Ingredients

• 2 pounds brussels sprouts, trimmed and halved
• 1/2 cup balsamic vinegar
• 1/4 cup parmesan, grated
• 1/4 cup olive oil
• 2 tablespoons packed brown sugar
• Salt and pepper, to taste AND A SPRINKLE OF RED PEPPER SEEDS.

You can also add sliced carrots, and chopped onions. 

If roasting in oven you may also add all of the above plus cut up zucchini and colored peppers.

Coat with EVOO and spices(Salt, Pepper, Oregano, Red Pepper Seeds, etc.)place on cook sheet and broil for 1/2 to 3/4 hour or until they are brown enough for your liking.

Preparation

1. Add olive oil, brussels sprouts, salt, and pepper to a slow cooker, and stir well to thoroughly coat.
2. Cook on high for 2 hours, or on low for 4 hours.
3. To make the glaze, heat balsamic vinegar and brown sugar in a small saucepan over medium-high heat, until it starts to simmer. Let simmer until liquid reduces by half, about 5-10 minutes.
4. When brussels are cooked through, drizzle with glaze and top with parmesan.
5. Serve warm and enjoy!

OVEN ROASTED CHICKEN THIGHS WITH CRISPY SKIN. YUMLICIOUS!

OVEN ROASTED CHICKEN THIGHS WITH CRISPY SKIN. YUMLICIOUS!

Place foil in deep baking dish. Place chicken in baking dish skin side up. Sprinkle whatever herbs and spices you love on the skin. Drizzle a little evoo over thighs and bake, uncovered, for 1 and ½ hours or until skin is crispy. The bottom of the chicken thighs remain in their own juices keeping the chicken moist and the chicken skin is crispy and crunchy and delicious.

Cauliflower Carrot Chowder, Crispy Skin Chicken Thighs, Brussels Sprouts and a great salad of Romaine & Tomatoes. Wow! Yumlicious!

CAULIFLOWER CARROT CHOWDER. YUMLICIOUS!

Wow! Just made this soup with a few revisions due to my inventory. The easiest and the most delicious Fall comfort chowder ever. YUMLICIOUS!
2 cups sliced carrots
1 med head cauliflower
5 cups water in dutch oven
Sprinkle of red pepperseeds
Salt and pepper to taste
Pieces of baked chicken thighs
With juice from chicken 15mins
In saucepan melt
4 tbls butter
4 tbls whole wheat flour
2 cups 2percent milk
1 cup shredded reduced fat four Italian cheeses(mozzarella, provolone, asiago, & romano)
Add to cauliflower mixture.
Created in heaven!
Approx 150 calories per cup.

 

Ingredients

• 1 medium head cauliflower, broken into florets
• 1 medium carrot, shredded
• 1/4 cup chopped celery
• 2-1/2 cups water
• 2 teaspoons chicken or 1 vegetable bouillon cube
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups 2% milk
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 to 1 teaspoon hot pepper sauce, optional

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Nutritional Facts

1 cup: 159 calories, 11g fat (7g saturated fat), 35mg cholesterol, 617mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.

Directions

1. In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).

12 TOMATOES APPLE PIE

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12 Tomatoes

Apple pie is one of those treasured dishes that generally evokes memories to togetherness and the comforts of home. It’s sweet and the spices accompanying it give it extra amazing flavor. It can definitely be an undertaking, especially if you’re making your own dough (we won’t tell if you decide to go with store-bought), but you’ll be rewarded with a perfectly buttery and flaky crust if you decide to make your own.

Apple Pie

Serves 6-8; 1 9-inch pie

Ingredients

Crust:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups (3 sticks) cold, unsalted butter, cubed
• 1/2 cup ice water
• 3 teaspoons sugar
• 1/4 teaspoon salt

Filling:

• 8 cups cored, peeled, sliced apples (around 8; Granny Smith or Cortland)
• 2 tablespoons lemon juice
• 2/3 cup sugar, plus 1 tablespoon for top of crust
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 egg yolk
• 2 tablespoons butter
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• splash of water

Directions

[When ready, preheat oven to 375º F.]

1. In a food processor, using a metal blade, pulse your flour, sugar and salt together.
2. Add in cold, cubed butter and pulse.
3. Slowly drizzle in ice water, one tablespoon at a time. You should have a coarse, crumbly mixture. (If you don’t have a food processor, combine ingredients in a large bowl, using a pastry blender or a fork.)
4. Before the dough has formed a ball, remove the blade and take dough out, bringing it together by hand. Form the dough into a disc and wrap in saran wrap and refrigerate for at least 2 hours. It’s very important to work with cold dough.
5. In a large bowl, toss apples in lemon juice, flour, sugars, cinnamon and nutmeg. Set aside.
6. Once dough is cold, take dough out of plastic wrap and divide in half. Return one half, in plastic wrap, to the fridge.
7. On a lightly floured surface, roll your 1/2 of dough out into a circle, 12-14 inches round, about 1/4-inch thick.
8. Gently take the corners, lift the dough and transfer it to pie pan. Lightly press sides against the bottom and sides of pan. Trim overhanging dough so that you’re left with 1/2-inch and fold excess under the edge of the pan.
9. Take second half of dough from fridge and repeat process of rolling it out to a 12-14-inch circle, 1/4-inch thick.
10. Pour apple mixture into pie pan and cover the top of apples with pats of butter.
11. In a small bowl, beat your egg yolk and add a splash of water. Brush the edges of pan, covered by the dough, with egg mixture.
12. Cover the entire pie with remaining rolled out dough. Pierce holes in the top of dough to allow heat to escape (so there isn’t a steam buildup inside the pie).
13. Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan.
14. Brush egg mixture all over the top of crust and sprinkle with sugar.
15. Bake for 50 minutes, or until crust is golden brown.