Sunday, 27 May 2012
MY CANADIAN VEGETABLE GARDEN-GIARDINO ITALIANO
Good meals come from good fresh food. Italians always use the vegetables and fruit in season to make their meals. I have been busy- digging then planting my summer vegetable garden. So I am Italian and need tomatoes. I planted several different kinds. Lettuce, beans, eggplant, cucumbers and swiss chard are some of the other vegetables in my little plot. My herbs- oregano, rosemary,basil and parsley are in my little pots. Over the next few months I will share my summer recipes with you. It will be fun showing you the fresh vegetable then the dish it will become. For today, I want to rest my sore old muscles from all the gardening activity. Maybe a nap or two! Il bello giardino! Troppo lavoro! Sono stanco!
Sunday, 20 May 2012
MAKING PANCAKES CANADIAN STYLE
Pancakes are a very Canadian food to make. Since Barb and I celebrated our 41st anniversary this week on May 15th, I thought it would be fun to show I really did love to cook.
Cooking for my sweetie on our Hawaiian honeymoon May 20, 1971.
Now I make pancakes for my little grandchildren.
Of course, the best way is to use the mix from an Aunt Jemima box! You really did not think I had an Italian recipe for it, did you? The grandkiddies like her syrup as well. Barb prefers good old fashioned Canadian maple syrup.
It is fun to make the little pancakes. Sometimes I try to make shapes for the kids. As everyone knows, I am still a kid at heart!
Big pancakes, little pancakes- always taste good- alone or add your favourite ham, bacon or sausage! With a good cup of coffee or a glass of milk for the younger crowd!
#pancakes#makingpancakescanadianstyle#granpalovestocook#maplesyrup#grandchildren#auntjemima
Now I make pancakes for my little grandchildren.
Of course, the best way is to use the mix from an Aunt Jemima box! You really did not think I had an Italian recipe for it, did you? The grandkiddies like her syrup as well. Barb prefers good old fashioned Canadian maple syrup.
It is fun to make the little pancakes. Sometimes I try to make shapes for the kids. As everyone knows, I am still a kid at heart!
Big pancakes, little pancakes- always taste good- alone or add your favourite ham, bacon or sausage! With a good cup of coffee or a glass of milk for the younger crowd!
#pancakes#makingpancakescanadianstyle#granpalovestocook#maplesyrup#grandchildren#auntjemima
Sunday, 13 May 2012
MAMMA- A RECIPE FOR LOVE
Since it's Mothers's Day- Festa delle Mamme- I thought I would share some pictures and information about my mother-madre. I dedicated this blog to my mother and grandchildren. I learned to cook from my mother. One of her favourite places was the kitchen. I asked Barb to find me photos of my Mother in the Kitchen!
Well not all are from the kitchen. She can be seen cutting a birthday cake which was one of her best dishes. The kind with the cream in the middle. Actually it was my favourite type of cake- not too sweet. Her dishes were from the Ciociaria area in Italy as well as learning to cook Canadian foods as can be seen by the Turkey served at my old house in Thornhill. Like the espresso pots everywhere!
As you can see her kitchen was not fancy but the food made there was so good! Yes that's me drying dishes in a suit!
She taught me to cook with a lot of love! Anyone who sat at her dinner table always enjoyed a great meal. There will be more recipes coming in future posts. Today- here's to Mamma! Ciao Bella Donna!
#mamaforlove#mama'scookingwassogood#adolphcookslikehismother#shelovedtocookforherfamily#cookinglikemama#mother'sdaybringsmemoriesofmama'scooking#granpalovestocook#adolphdimambro
Sunday, 6 May 2012
MINESTRA-TASTY LOW-CAL LUNCH OR FART SOUP
Minestra is like a soup but thicker. It is a good dish if you want to start to reduce your weight.
INGREDIENTS
Pork hocks- 2 pieces
Garlic- 3 buds diced.
Parsley- 2-3 sprigs.
Celery- 1 long piece.
Can of plum tomatoes.
Savoy Cabbage- 1/2 large- shredded
1 tin of Kidney Beans- 28 oz./750 ml.
Olive Oil- a tablespoon/20 ml.
Salt-a tablespoon/20 ml.
Pepper-1/2 teaspoon/25ml.
Preparation time-10 minutes
DIRECTIONS
Serves about 8.
In a large sucepan add the olive oil. Heat the oil.
Add the chopped garlic, parsley, celery and pork hocks and cook over medium heat for several minutes.
Add crushed plum tomatoes and simmer for 5-10 minutes.
Add shredded cabbage and kidney beans( I drain them but you can use the juice from the tin if wanted) and add enough water to cover the ingredients completely.
Add salt and pepper and bring to a boil.
Lower the heat and let simmer for 1 1/2 to 2 hours, stirring occasionally.
For added flavour you can substitute the water with chicken or vegetable broth.
You can serve with some hot peppers to taste in a bowl like Barb may eat it!
I often nickname this dish - " Fart Soup". Eat it once a week if you want to avoid problems with your colon!
INGREDIENTS
Pork hocks- 2 pieces
Garlic- 3 buds diced.
Parsley- 2-3 sprigs.
Celery- 1 long piece.
Can of plum tomatoes.
Savoy Cabbage- 1/2 large- shredded
1 tin of Kidney Beans- 28 oz./750 ml.
Olive Oil- a tablespoon/20 ml.
Salt-a tablespoon/20 ml.
Pepper-1/2 teaspoon/25ml.
Preparation time-10 minutes
DIRECTIONS
Serves about 8.
In a large sucepan add the olive oil. Heat the oil.
Add the chopped garlic, parsley, celery and pork hocks and cook over medium heat for several minutes.
Add crushed plum tomatoes and simmer for 5-10 minutes.
Add shredded cabbage and kidney beans( I drain them but you can use the juice from the tin if wanted) and add enough water to cover the ingredients completely.
Add salt and pepper and bring to a boil.
Lower the heat and let simmer for 1 1/2 to 2 hours, stirring occasionally.
For added flavour you can substitute the water with chicken or vegetable broth.
You can serve with some hot peppers to taste in a bowl like Barb may eat it!
I often nickname this dish - " Fart Soup". Eat it once a week if you want to avoid problems with your colon!
Sunday, 29 April 2012
ROSMARINO-ROSEMARY- THAT WONDERFUL LITTLE MEDITERRANEAN HERB
Rosemary is a wonderful herb I learnt to use in my cooking from my mother. It can be added to many dishes. Now I grow fresh rosemary in my garden but it can be bought dried in any store food section that sells spices and herbs.
With a little internet research, I discovered some history of the herb. Apparently when the Virgin Mary spread her blue cloak over a white rosemary bush, the flowers turned to blue so from that time it became known as the "Rose of Mary". It is supposed to have some medicinal purposes. For me, I just like the taste on my food.
It brings back memories of my childhood in Italy- Cassino area. We used to grow it all along our driveway.
I use it on a variety of meat.
Lamb with potatoes roasted in the oven is a popular dish for our family. That little Ciociaria lady keeps popping up everywhere!
One of our Sunday favourites growing up, was chicken and potatoes with rosemary cooked in the oven. It is an easy dish- chicken legs and thighs or breasts with potoato wedges covered in rosemary- bake in 400 F about one hour and check when ready.
A small pork roast will benefit from additions of rosemary. Barb tells me she just loves the aroma in the house when any food is being cooked with rosemary!
Pan Fried potatoe slices- the way I like them or you can make wedges cooked in vegetable oil with garlic and rosemary in a pan on the stove. It is another welcome addition to any meal. I make this dish with a summer barbecue. It can be greasy so I like to dab the oil off the potatoes before eating.
With a little internet research, I discovered some history of the herb. Apparently when the Virgin Mary spread her blue cloak over a white rosemary bush, the flowers turned to blue so from that time it became known as the "Rose of Mary". It is supposed to have some medicinal purposes. For me, I just like the taste on my food.
It brings back memories of my childhood in Italy- Cassino area. We used to grow it all along our driveway.
I use it on a variety of meat.
One of our Sunday favourites growing up, was chicken and potatoes with rosemary cooked in the oven. It is an easy dish- chicken legs and thighs or breasts with potoato wedges covered in rosemary- bake in 400 F about one hour and check when ready.
A small pork roast will benefit from additions of rosemary. Barb tells me she just loves the aroma in the house when any food is being cooked with rosemary!
Pan Fried potatoe slices- the way I like them or you can make wedges cooked in vegetable oil with garlic and rosemary in a pan on the stove. It is another welcome addition to any meal. I make this dish with a summer barbecue. It can be greasy so I like to dab the oil off the potatoes before eating.
Sunday, 22 April 2012
PASTA FAGIOLI- PASTA WITH BEANS
This dish is a good one to use up leftover sauce and pasta. When I was little and we would visit a farm it would often be made as it used up all the little pasta bits like pieces of spaghetti or whatever was around. My mother used to make it for my Uncle Joe when he visited from Detroit. She made lots as he could be seen finishing more than 3 bowls!
INGREDIENTS
A cup ( 250ml) or two of leftover sauce.
Pasta- I like to use elbows.
Can of kidney or white beans.
Cotica- pork rind- optional.
Salt and pepper to taste.
Barb always likes to add some "hot peppers" to her bowl.
Optional- check all your bags of pasta and use up " the little bits". It will really be like one from the Ciociaria area!
I like to use the Italpasta because it does not turn to mush when cooked. Stays duro! It is the best Canadian brand. You can also buy pasta from Italy at "twice the cost" for the same taste.
DIRECTIONS
Cook as much pasta as needed for the number of people you are serving.
Open your tin of beans. Rinse the juice around the beans. Cook it with the pasta.
When finished cooking, drain but leave a cup or two of the water with the pasta in the pot.
Add from a tablespoon to cups of sauce to the pasta. You can made it as red as you want.
Mix.
You want pasta fagioli to be like a soup but not as runny as soup.
Yes, you must eat it with a spoon.
This dish does use up "leftovers" in the fridge. So when you have a small amount of any leftover sauce this will work for you. . With the beans, there is protein so can be a complete and quick meal with a nice bowl of salad and a bun or piece of bread.
My problem is I really like this dish so I tend to eat too much. Be warned it is very filling!
INGREDIENTS
A cup ( 250ml) or two of leftover sauce.
Pasta- I like to use elbows.
Can of kidney or white beans.
Cotica- pork rind- optional.
Salt and pepper to taste.
Barb always likes to add some "hot peppers" to her bowl.
Optional- check all your bags of pasta and use up " the little bits". It will really be like one from the Ciociaria area!
I like to use the Italpasta because it does not turn to mush when cooked. Stays duro! It is the best Canadian brand. You can also buy pasta from Italy at "twice the cost" for the same taste.
DIRECTIONS
Cook as much pasta as needed for the number of people you are serving.
Open your tin of beans. Rinse the juice around the beans. Cook it with the pasta.
When finished cooking, drain but leave a cup or two of the water with the pasta in the pot.
Add from a tablespoon to cups of sauce to the pasta. You can made it as red as you want.
Mix.
You want pasta fagioli to be like a soup but not as runny as soup.
Yes, you must eat it with a spoon.
This dish does use up "leftovers" in the fridge. So when you have a small amount of any leftover sauce this will work for you. . With the beans, there is protein so can be a complete and quick meal with a nice bowl of salad and a bun or piece of bread.
My problem is I really like this dish so I tend to eat too much. Be warned it is very filling!
Sunday, 15 April 2012
ZUCCHINI-ZUCCHINA-MAKE THOSE ZUCCHHINI FLOWERS
Zucchini is a great green vegetable. Good for the Diabetic person! It can be bought year round now. The best zucchini can be grown in your summer garden. Barb told me it can also be called a courgette as it is known in Britain and perhaps the USA.
Anyone who has grown zucchini has the experience " what do I do with all of them?"
It can be sliced fresh and used in a veggie platter with your favourite dip.
The zucchini can be sliced in small strips and fried in oil and garlic used as a vegetable for the dinner.
Many recipes use a variety of vegetables and zucchini is a good one to add.
If you are growing zucchini, it starts as a yellow flower that grows into the long vegetable. Pruning the zucchini plant is important and the flowers can be used.
I am writing about two of my favourite dishes today.
ZUCCHINI CASSEROLE
INGREDIENTS
Several zucchini.
Tomato sauce. Precooked. See my basic sauce or use a canned or jar of sauce of choice.
Eggs.
Milk.
Bread crumbs (optional).
Garlic.
Parmeasean cheese.
Garlic bud or tow.
EVOO- tablespoon.
DIRECTIONS
Wash the zucchini well.
Slice into long pieces.
Layer between clean tea towels or paper towels adding salt on each layer. The zucchini is very moist and this helps to take out the moisture.
Leave for a couple of hours.
Mix the egg and milk together.
Put bread crumbs on a plate.
Put the zucchini slice in the milk/egg mixture, roll and flip in the bread crumbs.
Fry in heated pan, flipping to cook well.
Layer in an oven dish putting the cooked tomato sauce on each layer. Salt and pepper to taste.
Top with parmesean cheese to taste and bake in the oven at 350 degrees F. until done. One-half hour to an hour.
Lately to save on calories and time, I usually make it now without the frying of the zucchini.
I simply use the zucchini pieces, layering with the tomato sauce in an oven dish. Salt and pepper to taste. Of course, topping with the parmesean cheese, then bake.
It can be served straight out of the oven. However, if you let it sit before serving, the zucchini will absorb the sauce so it is not as runny.
When serving, cut into squares to suit the number of people you are serving.
Adolph's style- if you use a large pan, you can make enough for more than one meal. Barb often takes a piece for her lunch the next day.
A fun summer recipe is the next one.
FRIED ZUCCHINI FLOWER
This is a fun dish to make. My children Natasha and Sonya used to love eating their Nonna's Zucchini "fish" as she would call them.
INGREDIENTS
Zucchini flowers.
Egg.
Milk.
Flour.
Vegetable oil.
DIRECTIONS
Pick flowers from different plants as part of the pruning. Making sure to leave many behind so the zucchini will grow.
Wash the flowers well. Be careful when you pick them. One time when I picked flowers at dusk, they had closed up. I had put them in the sink in cold water. When Barb was helping me wash them, there was a buzzing as a bee was trapped inside one. Good thing it did not sting her as she is allergic to bee and wasp stings!
Dip the flower into some flour that was placed on a plate.
Dip a flower at a time into the bowl of the egg'/milk mixture.
Shake excess then fry in a heated pan with some vegetable oil of choice. Flip to make sure each side is done almost a little crispy.
Eat when warm.
If too oily, pat dry the oil with a papertowel.
There can be other uses for the versatile zucchini. I need to think and will probably add some other ideas in a summer post!!
#zucchiniflowers#homemadezucchiniflowers#zucchinicassarole#granpalovestocook#adolphdimambro#friedzucchini#freshzucchiniasanappetizer
Anyone who has grown zucchini has the experience " what do I do with all of them?"
It can be sliced fresh and used in a veggie platter with your favourite dip.
The zucchini can be sliced in small strips and fried in oil and garlic used as a vegetable for the dinner.
Many recipes use a variety of vegetables and zucchini is a good one to add.
If you are growing zucchini, it starts as a yellow flower that grows into the long vegetable. Pruning the zucchini plant is important and the flowers can be used.
I am writing about two of my favourite dishes today.
INGREDIENTS
Several zucchini.
Tomato sauce. Precooked. See my basic sauce or use a canned or jar of sauce of choice.
Eggs.
Milk.
Bread crumbs (optional).
Garlic.
Parmeasean cheese.
Garlic bud or tow.
EVOO- tablespoon.
DIRECTIONS
Wash the zucchini well.
Slice into long pieces.
Layer between clean tea towels or paper towels adding salt on each layer. The zucchini is very moist and this helps to take out the moisture.
Leave for a couple of hours.
Mix the egg and milk together.
Put bread crumbs on a plate.
Put the zucchini slice in the milk/egg mixture, roll and flip in the bread crumbs.
Fry in heated pan, flipping to cook well.
Layer in an oven dish putting the cooked tomato sauce on each layer. Salt and pepper to taste.
Top with parmesean cheese to taste and bake in the oven at 350 degrees F. until done. One-half hour to an hour.
Lately to save on calories and time, I usually make it now without the frying of the zucchini.
I simply use the zucchini pieces, layering with the tomato sauce in an oven dish. Salt and pepper to taste. Of course, topping with the parmesean cheese, then bake.
It can be served straight out of the oven. However, if you let it sit before serving, the zucchini will absorb the sauce so it is not as runny.
When serving, cut into squares to suit the number of people you are serving.
Adolph's style- if you use a large pan, you can make enough for more than one meal. Barb often takes a piece for her lunch the next day.
A fun summer recipe is the next one.
FRIED ZUCCHINI FLOWER
This is a fun dish to make. My children Natasha and Sonya used to love eating their Nonna's Zucchini "fish" as she would call them.
INGREDIENTS
Zucchini flowers.
Egg.
Milk.
Flour.
Vegetable oil.
DIRECTIONS
Pick flowers from different plants as part of the pruning. Making sure to leave many behind so the zucchini will grow.
Wash the flowers well. Be careful when you pick them. One time when I picked flowers at dusk, they had closed up. I had put them in the sink in cold water. When Barb was helping me wash them, there was a buzzing as a bee was trapped inside one. Good thing it did not sting her as she is allergic to bee and wasp stings!
Dip the flower into some flour that was placed on a plate.
Dip a flower at a time into the bowl of the egg'/milk mixture.
Shake excess then fry in a heated pan with some vegetable oil of choice. Flip to make sure each side is done almost a little crispy.
Eat when warm.
If too oily, pat dry the oil with a papertowel.
There can be other uses for the versatile zucchini. I need to think and will probably add some other ideas in a summer post!!
#zucchiniflowers#homemadezucchiniflowers#zucchinicassarole#granpalovestocook#adolphdimambro#friedzucchini#freshzucchiniasanappetizer
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