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"I" Is For IN The Nick Of Thyme
Think Italian, Think Pasta...yet there is more to Italian foods than pasta. Italy itself is as diverse as its cuisine. Italian cuisine is best defined by its regional origins. For example, Sicily is most well known for its seafood and pasta dishes. Pastas are served with plenty of sauce, made from vegetables such as broccoli, onions, and aubergine (eggplant), and also with fresh ricotta and bread crumbs.
Spicy Sicilian Pasta Sauce
2 tbls. olive oil
2 cups (6 oz) thinly sliced fresh mushrooms
1/4 lb. sliced pepperoni, cut into strips
1/2 cup finely chopped onions
1 tbls. finely chopped garlic or 1/2 tsp. garlic powder
1/2 tsp. dried oregano leaves
1-3/4 cups (14-1/2-ounce can) Italian seasoned
chunky tomatoes, undrained
1/2 cup pasta cooking water
1 pkg. (12-ounce) Ronzoni tomato basil linguine, uncooked
Grated Parmesan cheese
In large skillet over medium heat, heat oil; add mushrooms, pepperoni, onion, garlic & oregano. Cook 5 minutes or until mushrooms are tender. Stir in tomatoes, meanwhile- Cook pasta according to package directions, drain. Reserving 1/2 cup pasta cooking water. Add water to sauce & stir. Toss pasta & sauce, sprinkle with cheese.
7 servings (1 cup each)
Italian Breadsticks
2 cups All Purpose Mix *see recipe below
1/2 cornmeal or all-purpose flour
1/2 teaspoon salt
About 1/2 cup milk or water
Poppy seeds or garlic salt as garnish
Preheat oven to 400F. Lightly grease baking sheet. In a medium bowl, combine All Purpose mix, cornmeal or flour and salt. Add milk or water to form dough. Knead about 12 times, until dough is smooth. Divide into 12 balls of dough. Shape into pencil-like
strands 1/2 thick. Roll in seeds, if desired or lightly sprinkle with garlic salt. Bake about 20 minutes, until brown and crisp. For extra crispiness, turn off oven and leave breadsticks in oven for an additional 5 to 10 minutes.
Makes 12 breadsticks.
Printable version:
http://www.practicalkitchen.com/database/breads/italian_breadsticks.shtml
*All Purpose Mix
8-1/2 cups all-purpose flour.
4 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon salt
2 teaspoons cream of tarter
1-1/2 cups instant non-fat dry milk
2-1/4 cups vegetable shortening
In a large bowl, sift all dry ingredients. Blend well. Cut in shortening until mixture resembles cornmeal in texture. Store in an airtight container, and label with date and contents. Mix should be discarded after 3 months.
Makes 12 to 13 cups.
Printable version:
http://www.practicalkitchen.com/database/breads/all-purpose_mix.shtml
Italian Risotto
1 cup Arborio rice
1 green pepper, diced
1 red bell pepper, diced
1/3-cup onions, chopped
1 cup sliced mushrooms (any type)
2 2/3 cup chicken broth
1 tsp. olive oil
Parmesan Cheese
Heat broth in a medium saucepan, add tiny bit of the olive oil. Sauté onions until tender; add rice and stir until lightly browned. Add some broth and cook until absorbed. Continue adding broth until rice is tender. In another pan, add a tiny bit of the olive oil. Sauté peppers and mushrooms until peppers are tender. Toss rice mixture with pepper mixture. Serve with Parmesan sprinkled on each serving if desired.
Recipe from Brenda Hyde at OldFashionedLiving.com
http://www.oldfashionedliving.com
Printable version:
http://www.practicalkitchen.com/database/side_dishes/rice/italian_risotto.shtml
Creamy Italian Dressing
1 cup low-fat cottage cheese
1/2 cup lowfat yogurt
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 tablespoons onion, minced
1 tsp. Worcestershire sauce
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. minced fresh parsley
1 minced garlic clove
Place all ingredients in a blender or food processor. Blend until smooth. Chill. A healthy dressing for green salads or pasta.
Recipe from Brenda Hyde at OldFashionedLiving.com
http://www.oldfashionedliving.com
Italian Butter Cake
1 butter cake mix
15 oz. ricotta cheese
1/2 cup sugar
3 eggs
1/4 lb. butter
2 tsp. vanilla
Prepare cake using butter; do not bake it. Mix the other ingredients together and spread over the unbaked cake. Bake at 350 degrees for 50 -55 minutes or slightly brown. Cool thoroughly and sprinkle confectioners sugar on top.
Every Night Italian : 120 Simple, Delicious Recipes You Can Make in 45 Minutes or Less
by Giuliano Hazan
A master teacher in his own right, Giuliano Hazan learned the art of Italian cooking from the authority on
Italian cooking -- his mother, Marcella Hazan. When his first bestseller The Classic Pasta Cookbook appeared, Newsday exclaimed: "What a
good cook he is, and what a clear and useful book he has made. He learned his mother's lessons well."
In Every Night Italian, he writes for a new generation, addressing the concerns most often expressed by students in his cooking classes:
how to make good, authentic Italian meals, with ingredients from the supermarket, when there's not much time to spend in the kitchen. With
a pantry of basic Italian ingredients and detailed line drawings of the essential techniques for cutting a pepper, trimming an artichoke,
sharpening a knife, and more, Giuliano Hazan teaches home cooks to prepare real Italian food like never before: quickly and easily. The 120
recipes in this book -- from appetizers to desserts -- each take less than forty-five minutes to prepare.
In his chapter on menu suggestions -- Simple Family Menus, Elegant Sit-Down Menus, Buffet and Picnic Menus -- which groups complementary dishes,
Hazan also teaches home cooks how to organize their time in the kitchen and how to prepare several dishes simultaneously, making it even easier
to produce a satisfying and balanced Italian meal for any occasion.
Americans love Italian food because of its genuine flavors and fresh ingredients. Now with the help of Giuliano Hazan, they will be delighted to learn that it has another wonderful virtue: it can be very simple and quick to prepare.
Read More
"I" RECIPES
"I" Is For ISLANDS!
Island -Style Chicken
It is fun to go all out on a gala feast for the holidays, enjoying specialties that are not part of the daily fare. This special dinner for eight offers several cook ahead options.
Read more...
Island -Style Chicken
Chicken and pineapple in this dish make for a delicious island flavor!
Read more...
Jamaican Jerk Chicken
The best of grilled Jamaican chicken!
Read more...
Arroz Con Gandules
From the Island of Puerto Rico!
Read more...
Jambalaya
This is my island in the sun!
Read more...
Carne Asada Stew
While some may frown upon it, others will welcome it. What am I talking about? Using prepackaged seasoning mixes instead of hand mixing my own.
Read more...
Pineapples
Puerto Rico began shipping pineapples to the United States in 1860 to begin growing them in Florida. This led to pineapples being canned in the 1880's.
Read more...
Mangos
More yummy recipes to merry up the holiday! Cooked Eggnog, Old-Fasioned Mincemeat Pie, Cranberry-Orange Warm-up, and Classic Yule Log.
Read more...
Lime Marinated Grilled Mahi Mahi Sandwich on Hawaiian Sweetbread with Pineapple Chutney
Try with a California or Australian Chardonnay - wines with lots of ripe fruit flavors that marry well with pineapple chutney and provide a luscious counterpoint to the grilled fish.
Read more...
An Australian Christmas
"Here are 3 recipes for the festive season. They are all desserts but it's the middle of summer here in Australia during Christmas, so we don't have the same main meals that you would..."
Read more...
"I" Is For ICING
You've baked the goodies, now what do you use as a topper? Here are a few suggestions in time for your Holiday dessert ideas!
Brown Sugar Icing
2 c. brown sugar
Dash of salt
1 c. heavy cream
2 tbsp. butter or margarine
Combine sugar, cream and salt in heavy pan. Cook over low heat until mixture forms a soft ball in cold water. Remove and add vanilla and butter without stirring. Cool 5 to 10 minutes, beat until creamy
and spread on cooled or warm cake.
Marshmallow Icing
1 1/2 c. sugar
3/4 c. boiling water
1/8 tsp. cream of tartar
1 egg white, stiffly beaten
8 marshmallows, diced or 1 1/2 tbsp. marshmallow
1 tsp. vanilla cream
Few grains salt
Combine sugar, water, cream of tartar and salt. Boil to soft ball stage (236 degrees). Add marshmallows or marshmallow cream to egg white. Add syrup slowly, beating constantly until thick and creamy. Add vanilla.
Marzipan Icing
Apricot Jam or Red Currant Jelly
Water
Almond Paste or Marzipan Ingredients:
3 1/2 cups confectioner's sugar, sifted
1 cup granulated sugar
5 cups ground almonds
4 large eggs
juice of 1 lemon
1 tsp. vanilla extract
1 tbs. rum
1 tbs. orange-flower water
Before icing the cake, smother a thin glaze over the top and sides of the cake with either the apricot jam or red currant jelly, thinned with a little water. (Adding the layer of jelly will help the marzipan stick to
the sides of the cake.)
Mix the sifted confectioner's sugar with the granulated sugar and almonds in a large mixing bowl.
In a separate mixing bowl, beat the eggs until frothy, then gradually add the lemon juice, vanilla extract, rum, and orange-flower water into the eggs.
Working first with a wooden spoon, mix the egg mixture with the dry ingredients until a paste is formed. You will most likely finish blending the mixture with your hands to make sure the marzipan is a smooth
paste. Be cautious while blending, because the marzipan must be a paste-like mixture. If over-blended, the marzipan will be crumbly, making it impossible to roll and mold.
After kneading the paste to the desired consistency, wrap it in wax paper, cover it and leave it to stand for 24 hours. It will be easier to handle at that time.
Roll the marzipan on a board that has been lightly dusted with confectioner's sugar. Form a 14-inch circle of marzipan. Drape the circle of marzipan over the jelly-coated cake, trimming at the bottom as necessary and gently pressing the marzipan onto the firm cake. Wrap the cake in foil and store it in a dry, cool place for several days.
Never Hard Icing
1/2 cup of milk
3 tbs. of flour
Cook this on low to med. flame until thick, stirring constantly.
(Do not burn) Refrigerate until cool
Next bowl :
1/2 cup spry (Crisco) solid
1/2 cup of sugar
1 tsp. of vanilla
pinch of salt (optional)
Combine flour mix into bowl with spry, sugar, etc. and mix well make sure the sugar is completely dissolved . Leave white or add food coloring. This icing is great on chocolate cake.
Basic Icing
1 cup confectioners' sugar
4 teaspoons milk or cream
dash of salt
1/4 teaspoon vanilla extract
Combine ingredients. Stir until smooth. Adjust sugar and milk to make a mixture which flows easily.
"I" TIPS
Instant Thickening
Use instant mashed potato flakes to thicken stews, chili, or anything else you might want thickened. Just sprinkle on after it comes to a simmer.
Check out more COOKING tips in our Virtual Tipbook!
~*~
I Spy
To play this game simply choose an object within eyeshot and state the letter that it begins with. For example, if your object is a candle you say "I spy with my little eye, something beginning with 'C' " Each family member takes turns guessing what object you spied. Whoever guesses the object gets to go next.
Check out more CRAFT tips in the Family FunBook!
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Let's Get Cooking!
