SHRIMP PASTA FOR A FRIDAY NIGHT

Friday night is usually steak night at our house. However, I did not find any on sale nor my preference is not cooking steak  indoors. It is always better on the barbecue. Looking forward to Spring! So what did I have on hand! Well Barb likes to buy the shrimp rings from Shoppers Drug Mart when they are on sale. We had several available- big large shrimps. I took one ring as well as a small package of little shrimp. Defrost to air under cold water. In a frying pan saute butter with chopped garlic. Meanwhile get a pot of water boiling to cook some store bought spaghetti or you could use linguine or fettucine. I used regular spaghetti. So back to the shrimp- put in your butter/garlic mixture. Add some milk or cream to the mixture- stirring until cooked. Put aside until the spaghetti is ready. Drain the water from the spaghetti, then add to the shrimp, garlic butter, milk mixture stirring and blending well.  Add some parmesean/parmigiano cheese, pepper and hot peppers to taste. With side dishes of green beans and red roasted peppers, it was a good meal to the end of a work week. Barb even commented it smelled so good when she entered the house. Of course she topped her meal with a chilled glass of White Wine- a pinot grigio! Sometimes the cook just has to look around the stocks available to make a good meal!

A FEAST FIT FOR A KID

Kids eat differently than a king. They like the same foods over and over. So Barb suggested I make my ragu sauce with some meatballs for dinner for my grandchildren's sleepover.  Put on some store bought penne lisce- very tasty. With a platter of cheddar cheese and crackers, a platter of pineapple and cantaloupe and veggies-carrots, cucumber, green peppers- to dip as side dishes, the dinner was a hit. Added some green beans for another veggie for Barb and me. After bath time, a simple dish of ice cream and later some pop corn. Children have simple tastes so a feast for them takes little effort. Oh, of course a cup of milk with the meal helps to fill their nutritional requirements.

ZEPPOLE-CIOCIARIA STYLE

Zeppole are very popular for people from my region in Italy. They are often attributed to other areas like Naples and Sicily too. It was a post war treat that was easy to make. When it is made for St. Joseph  March 19th they often are fancier-  cream or custard filling. I like the plain, easy to cook, fun for a quick treat- the way my mother used to make them. Christmas may be another occasion to see Zeppole. However, there is no reason they can not be made year round.

INGREDIENTS

Ready made dough- like the pizza dough you can buy at Grande Cheese or you can look up a recipe to make your own dough.

Oil for frying.

Sugar.

Raisins, cinnamon and honey are optional.

DIRECTIONS

Let the dough be at room temperature.

Take little pieces and make them into doughnut balls or shapes. Some people like to add raisins to the dough.

Fry in medium-hot oil. Can be vegetable oil and even olive oil if you want. Remember olive oil should not be too hot. So usually Barb and I will fry in the vegetable oil.

Remember you can make them in a ball, little pieces or big pieces. Just make sure you fry each side until it is golden brown and the dough is cooked all the way. It is easier if the pieces are smaller.

Pat dry the oil and sprinkle some sugar on top. Or cinnamon instead of the sugar. Or both sugar and cinnamon. Some people like to dip the pieces in honey. Modern bakeries or bakers may add cream or ricotta cheese making them very fancy for special occasions. I prefer the simple way I had them as a child. Since they are so easy to make, they can be a quick treat for the grandchildren. The best way to eat them is fresh from the pan once they cool slightly-so quite warm keeping the flavour and texture.