Bran Muffins-Healthy Easy and Quick

I am "freezing", dam dog.  His obedience, protection training and everything in between is perfect. You would think  his trainer could teach him how to go outside and relieve himself and come back in. Noo..., am I asking for so much? Well, maybe. As I start to thaw, my mind turns to breakfast, mmm I want something healthy, delicious, quick, and will take the chill out of my bones. OK, I ask a lot out of the food I eat, but did you forget I want the dog to take himself out when it is cold.
I have tried a lot of Bran Muffin recipes the following is the best I have ever eaten. It is chuck full of plump raisins , and walnuts. What amazes me is that something so healthy and  is so good for you can be so delicious. The recipe is from the Grand Dame of baking Maida Heatter- she has published countless books on baking.  Maida Heatter's Bran Muffins : Yields 18 muffins. Prepare muffin tins with paper liners set aside. Recipe: 1/2 stick unsalted butter (2oz)  , 1/2c firmly packed dark brown sugar, 1/4 c of regular molasses( do not use black strap molasses it is too rich), 2 eggs , 1 c milk ( whole- not 2%), 1 1/2c Bran cereal ( use Kellogg's All Bran- gives excellent results), 1c raisins, 1 c walnuts broken up by hand not chopped,  1/2 c whole wheat flour, 1/2 c white flour, 3/4 tsp salt, 1 1/2 tsp baking soda. Oven  400'   Oven rack in center position. Melt butter. In a large bowl, mix butter, molasses and sugar until incorporated. In a small bowl beat milk and eggs. Add to the molasses mixture. Mix to incorporate. In a separate bowl mix together the  white flour , wheat flour, salt and baking soda, set aside. Add the Bran and the raisins to the molasses mixture ,stir to mix, let stand a few minutes to let the Bran soften  (about 3-4 minutes). Stir in the walnuts and flour mixture. VIP: Stir only to combine. Fill the muffin cups . Bake 15 mins. Do not over bake. Remove from oven, take muffins out of tin and place on a cooling rack. ( If they stay in the tins they keep cooking due to heat of the pan).   These muffins are great with butter, jam what ever you enjoy. The best part is they freeze well. Just put in a zip lock bag and take out however many muffins you want to eat at the time.
OH Good, my oven timer is beeping, the coffee is ready . NO...... not again ! my muffins have to wait a minute, darn dog has to go out again. MMMMM ,... maybe I could bribe the dog trainer with these muffins to teach the dog..............    Be well :)

Spicy Baked Chicken- Masaledar Murghi

In response to a recipe request from a  follower of the blog I am publishing  Masaledar Murghi- Spicy Baked Chicken  This baked chicken is very red in color which is common to most Indian dishes, it gets it's color from red hot chilies. If you wish to make a milder version reduce the amount of chillies and add more paprika to make up the tbsp difference in the recipe.
Masaledar Murghi- Spicy Baked Chicken  -1 tbsp ground cumin seeds, 1/2 tbsp paprika , 1 1/2tsp cayenne pepper, 1/2 tbsp chopped red chili, 1 tbsp ground turmeric, 1 1/2 tsp black pepper, salt to taste, 3 cloves garlic mashed to a pulp, 6 tbsp fresh lemon juice, 31/2 lb chicken cut into serving pieces , skinned, 3 tbsp vegetable oil, Combine the cumin, paprika, cayenne, chili's , turmeric, black pepper, salt, garlic and lemon juice in a bowl. Mix well. Rub this mixture over the chicken pieces, pushing the paste inside any flaps and openings. Spread chicken in a shallow baking tray, cover and refrigerate 3 hours. (Longer will not hurt). Oven 400'. remove chicken from refrigerator and brush with the 3 tbsp of oil. Put chicken in the oven and bake 20 mins. Turn the chicken pieces over and bake another 25 mins. Baste the chicken with the drippings 3-4 times through out the cooking time. If excess liquid accumulates in the baking tray., remove the excess fat with a spoon.. When chicken is done remove remaining liquid to a small saucepan and boil it down until the juices thicken slightly. Arrange chicken pieces on a platter, pour the reduced sauce over them and serve. Serve 4-5
This dish is great served with  Rice and Peas- Tahiri -   2c long grain rice, 3 tbsp vegetable oil, 1tsp  whole cumin seeds, 1 medium onion chopped fine, 1 1/4 c frozen peas defrosted, 1 tsp salt , 2 2/3 c water. rinse rice drain. heat oil in a heavy pot over medium heat. when hot, put in cumin seeds, stir for 5 secs. Add onion, fry until semi- soft. add the peas, rice, and salt. Stir and saute gently for 4 mins or until the rice is coated with the oil. Add the water and bring to a boil. Cover tightly, turn heat to very low and cook for 25 mins. Turn off heat and let rice sit 5 mins undisturbed. Stir gently and serve with the chicken. The dinner described here is only a small portion of a true Indian dinner. In true style a  Red split lentil   -Masoor dal  would be also served with the chicken along with yogurt and various other accompaniments. Indian food is complex in its tastes but very soul satisfying, always worth the effort. Enjoy. Be well :)

Gourmet Magazine's Baked Stuffed Mushrooms

 I love and cherish  this recipe, Sadly Gourmet Magazine went out of business,, their high standards of limited advertising etc. put them under. This Stuffed Mushroom is easy, very yummy, and makes an excellent finger food for a party. I serve them as an appetizer with some of my week night dinners.(Mushrooms are extremely healthy and  a good for you food- eat them often- this bit of information I read in Prevention Magazine)
Gourmet's Stuffed Mushrooms   : Yields 20 mushrooms. 3 slices firm white sandwich bread, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 20 large mushrooms (2- 21/2 inches), 2 tbsp butter, 1 medium onion chopped fine, 1/4 c finely chopped celery, 2 medium size garlic cloves chopped fine, 1/2 tsp oregano, 1/2 c Romano Cheese, 1/4 c fresh chopped parsley. Oven 400'.  Tear bread into  pieces, then pulse in food processor. Transfer to a bowl and toss with oil, salt and pepper, Spread the bread mixture out in a shallow baking pan. Bake 6 mins until golden, Pull stems from the mushrooms. Chop fine. Oil the bottoms of the mushrooms with additional olive oil place in a glass baking dish. Saute the stems, celery, garlic and onion in the butter.Cook until soft  (5 mins). Add vegetable mixture to the crumbs, along with the Romano Cheese,oregano, and parsley, mix well. Stuff mushrooms  place in baking dish. Bake 20 mins. Serve immediately.
Funny thing about this recipe is it takes longer to write it then to make it. Enjoy. Be well :)

Pineapple Chicken Cooked in a Honey Lime Sauce

Alas, Christmas is over, and now we ready to bring in the New Year. Please, I am still full from 2 days of straight eating. In the Italian Culture Christmas Eve  is just as big as Christmas. Of course  like crazy people we cook as if there is no tomorrow. Is it too late to switch and become an Eskimo? (sorry Grandma, only kidding). Today's recipe is from the American Heart Association's  cookbook. It is a Chicken dish which is low in calories and fat. Perfect for after  the holiday,- when you want to eat a little lighter.  Pineapple Chicken Cooked in a Honey Lime Sauce  : Oven 375'.  3lb chicken cut up (double sauce recipe if using a larger bird)  1/2c honey, 2tbsp low sodium soy sauce, 3 tbsp fresh lime juice. 1 can (15oz) pineapple rings in their juice. drained reserving  3tbsp of the pineapple juice. Oil a roasting pan with canola oil, pan should  fit the chicken comfortably Place cut up chicken in the roasting pan. season with salt and pepper. Roast for 45mins. Remove from oven, drain off most of the  chicken fat, leaving a very thin coat. In a small bowl mix the honey ,soy sauce ,lime juice, and 3tbsp of pineapple juice. Pour over the chicken. Add the pineapple rings to the pan. Bake an additional 10-15 min. Until sauce heats through Watch , you do not want the sauce to caramelize. Serves 3 
I will cook the chicken tonight along with a whole array of left overs. Did I forget to mention we eat like crazy and love every minute of it?

Pecan Crescent Cookies

It is the final stretch to the Christmas holiday. I have spent the morning baking Christmas cookies. I love to bake various varieties of cookies. One  that is especially good with a cup of coffee after a big meal is Pecan Crescents . They melt in your mouth, have a powder sugar coating with a bit of a crunch. Very attractive on a holiday cookie tray. Pecan Crescents  : 1/2 c butter, 1 c flour, 3 tbsp confectioner's sugar, 1/2 tsp of vanilla , 1 cup of pecans chopped (use a nut chopper to chop fine). In a mixing bowl beat the butter with the confectioner's sugar. Mix in the flour, vanilla and pecans until a dough forms. Make 24 balls. Using a ungreased  large cookie sheet, form each ball in to a crescent shape and place on the baking sheet. Bake 350' for 20 mins. Do not over bake. Remove from oven, place on a rack let cool for 10 mins.  Place a piece of wax paper on the counter pour some confectioner's sugar on the paper.Then roll (be gentle they will crumble) in confectioner's sugar place on  the rack to finish cooling. Once cooled roll again in confectioner's sugar. Store in a metal tin lined with wax paper. Yields 24.
The oven is beeping,  time to go and finish my holiday baking. Tomorrow, I work on the desserts for Christmas Eve and Christmas.  Due to the large amount of cooking for the next few days the blog will resume on Monday. May you Christmas be filled with the very best life has to offer, and may Good Health, and Happiness be Your always. Marie

Jordon Marsh recipe- Blueberry Muffins

I am in the Living Room, wrapping the last few gifts, as I fold the paper to enclose the gift I notice the that the design is depicting a old- fashion Christmas. My minds wanders to the loved ones who have passed on, who I will miss. I am lucky, I have many wonderful memories to savor. One I would love to share: My Grandma, would take my mom to lunch at Jordon Marsh ( it is now called Macy's). At the counter when you left to pay you could buy one of their giant blueberry muffins to take home and enjoy.My mom's eyes always grew big as she told the story, it was almost as if she could taste the tons of plump berries, the delicate crumb like cake scented with butter,  muffin all over again. When Jordon Marsh finally closed, the last gift they gave to their customer's was the recipe for the Blueberry Muffins. It was printed in The Providence Journal with a " thank you".  The recipe that follows is printed as the Journal had it . The size of the muffins is smaller than the original muffin sold at Jordon Marsh. If you wish to make the giant muffins like they sold just increase the cooking time, and the yield will be smaller. Jordon Marsh Blueberry Muffin;  2c flour, 2 tsp baking powder, 1/2 tsp salt, 2 1/2c blueberries, I use frozen at this time of year (I told you the muffins were loaded with blueberries),  1/2 c  unsalted butter, softened, 1c plus 2 tbsp sugar, 2 large eggs room temperature, 1/2c milk , 1 tsp vanilla.   Oven 375" Oven rack in lower third position. Line  18  21/2 inch muffin cups with paper liners. Combine flour, baking powder, and salt in a bowl. In another bowl toss 2tbsp flour mixture with the berries,  Beat butter and  1 c sugar in a large mixing bowl until light and fluffy. Beat in eggs 1 at a time. Add remaining flour mixture alternating with milk and the vanilla. Crush 1/2c of berries and stir into the batter. Fold remaining berries in to batter. Spoon into cups, sprinkle with remaining 2tbsp of sugar. Bake 25-30 min Yields: 18 muffins  I heard the Blueberry Muffin story every time my mom made these muffins. I  now smile every time I make them, it just feels like my mom is hugging me. Be well:)

Hanukkah Specialty- Cheese and Red Pepper Latkes

As you have probably already guessed in reading this blog I celebrate all holidays, cuisines and traditions. All are great reasons to sample the cuisines of the world. Yeah, right like I need a reason to make food- it is in my blood.
Hanukkah is a special time of year, a time to remember, celebrate and be with family.  My girlfriend gave me this recipe for Cheese and Red Pepper Latkes , at the time I received the recipe she was fighting breast cancer. I am happy to say she is a breast cancer survivor. Every time I make this dish I smile because she made it through her darkest hour and is thriving. To all how have gone through something similar this recipe is for you. Always know you are never alone,even if you don't see it, there are family, friends, and strangers that offer a silent prayer for  your recovery and good health. I celebrate  Christmas, but Hanukkah is special to me .
Cheese and Red Pepper Latkes :    3 medium onions finely chopped, 3 medium sweet red peppers, finely chopped , 1/3 c butter cubed , 18 medium garlic cloves, minced and divided, 1 tbsp celery salt , 1tbsp black pepper, 3 lbs russet potatoes, peeled and shredded, 1 1/2 c  grated Parmesan cheese, 1 1/2c shredded cheddar cheese( 6oz),  1 c shredded mozzarella cheese (4oz), 1 c flour, 3/4 c sour cream, 3/4 c canola oil...... In a large skillet, saute onions and red peppers in the butter until tender. Add 1/4 c  garlic, celery salt and pepper, cook 1 min longer. Transfer to a large bowl. add the potatoes, cheeses, flour, sour cream and remaining garlic, mix well.  Heat 2 tbsp of oil in a large nonstick skillet over medium heat. drop batter by 1/4 cupfuls into oil, press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. drain on paper towels. Serve. Yields  3 dozen  These are light and addicting.
Happy Hanukkah!- May all be blessed with Good Health and Happiness!  Be well :)

Tantilizing Flavors of Indian Cuisine- Aloo gosht- Delhi-style Lamb with potatoes

Indian Cuisine, you have got to love it. Food that balances you, revitalizes you, and sustains you for a long and healthy life.Fragrant, spicy, hot, or mild. I have fond memories of my first encounter learning to cook the foods of India. My first venture into cooking Indian food came about when I was just starting to date my "friend" Hammett., As per usual being a  woman, (you know I end up in trouble ) I tried to impress his mother with a little Indian cooking as a gesture of respect. Bad move, especially not knowing at the time the taste complexities of the Cuisine. Off to Hammett's house for dinner. I labored trying to make  Chapati  which is an Indian bread. It came out fairly decent looking-(picture  the round loaves of Syrian bread you get in the market) . I will devote a future blog to all the elements which make up an Indian meal. Very interesting but too long for today. Back to the dinner, I walk in and present my homemade gift of bread. The silence  seemed forever, then the patient smile, then they all laughed.  Bringing Chapati to someones house is tantamount to taking a loaf of American bread to a dinner party. Heck, I didn't know, talk about being embarrassed! Hammett's mom was very gracious, I learned quite a bit from her on cooking.  One of my first dishes I learned to cook was  Aloo  gosht - Lamb cooked with potatoes. Serves 6 Serve with rice or bread and "Gujerati-style green beans" ( that will be for a future blog-Yummy!) Recipe: 7 tbsp of vegetable oil, 4 medium onions minced, 1 fresh green chili, minced, 5  cloves of garlic minced, 2 1/2 lbs lambs stew, 3 medium fresh tomatoes peeled and finely chopped, 1 tbsp ground cumin seeds,2 tbsp coriander seeds, 1/2 tsp ground turmeric, 1/4- 1/2 tsp cayenne pepper, 2 scant tsp salt, 1 lb medium size potatoes, peeled, and cut in half, 3 2/3 c water. Heat the oil in a large, pot over high heat. when hot, put in the onions, green chili, and garlic. Stir and fry until the onions have browned slightly. Put in the meat and stir vigorously to incorporate. Now put in the tomatoes, cumin, coriander, turmeric, Cayenne pepper and salt. Continue to stir and cook  on high heat for 10- 15 mins or until the sauce is thick. Add the potatoes and 3 2/3 c water. Cover, leaving the    lid just very slightly ajar, and cook on medium low for about 1 hour,or  until the meat is tender and the sauce is thick.
This dish is a home style recipe usually served for "family". I am truly grateful for  the lessons in this delicious cuisine. I hope you will try to venture in the tastes of India it is so much more than you can imagine.  I will be making Aloo gosht   tonight, along with the " Gujerati- style green beans"  mmmm, pass me the Chapati,   I am hungry. Be well :)

"GRANDMA SAYS"-- Clever use of Flexible Cutting Mats

Flexible Cutting Mats make great  chopping surfaces. Another use is to cut the mats to fit the bottom of vegetable bins and deli draws in the refrigerator. This makes cleaning the bins a breeze, just lift out the mat and wipe it off.



Special note: Tomorrow I will spice it up, with a reader's request for Indian food. Be brave, I like my food 10 alarm hot and spicy, but all recipes will allow you to spice and add heat to your own taste. Indian food has an unbelievable symphony of lovely spices and flavors. DELICIOUS and HEALTHY-- can't beat the combination. Be well:) See you tomorrow.

"GRANDMA SAYS"--- CORRALLING NUTS

Today's Tip: Chopping nuts sometimes means a wild chase around the cutting board as the nuts roll every which way. Here is an easy way to contain them.  1. Wet a kitchen towel or two depending on how many nuts you have to chop, grab both ends, and twist them in opposite directions to form a tight rope  2. Place the rope on the cutting board in a ring around the nuts. Leave enough room in the center of the ring to fit the knife, and chop away. :)

Deviled Shrimp-Elegant, Quick, Easy and OH So Tasty

Well, All the running around , Christmas shopping, and cooking for company has caught up with me.  I can now say I definitely look like Rudolph the Red Nose Reindeer.  Man, this cold won't let go of me. I sound like a Christmas mouse, my voice is near gone. On the up side a lot of my guy friends like the low voice. Mmmm. Back on track, sick or not I am still cooking and doing. (We are all in this boat do, do , do , no time to rest)  The following recipe  looks like you killed yourself, tastes like it too. Alas, our secret, it is easy to put together, plates to to look elegant.
Deviled Shrimp:  2 lbs of boiled shrimped, cleaned and deveined, 1 lemon sliced thin, 1 medium red onion sliced thin, 1/2 c pitted black olives, 2 tbsp of chopped pimento, sliced into strips, 1/2 c fresh lemon juice, 1/4 c olive oil, 1tbsp red wine vinegar , 1 clove of garlic finely chopped, 1/2 bay leaf crushed , 1 tbsp dry mustard, 1/4 tsp cayenne, 1/8 tsp black pepper, 1 tsp salt. Add all the ingredients in a medium bowl except the shrimp, mix well as if tossing a salad. Add shrimp, mix in to blend flavors. Refrigerate.
VIP: Can make 1 day ahead no earlier. The longer the shrimp sits in the marinade the stronger the flavor. I serve  it the same day as made. Let your own taste be your guide.
To plate this appetizer to look elegant. On each serving plate , place some shrimp, olives, onion and pimento, Take 2 lemon slices per plate from the marinade. Cut half way through,  twist, so lemon will form an S , place 1 lemon slice at the top of plate,twisted and place 2nd slice at the bottom, twisted. Spoon  a little marinade over each plate and serve. Enjoy !
Time to go, one of my "friends" is calling through asking if I can guide a sleigh tonight-- Man, everybody is a comedian! :)  Be Well

Chocolate Lover's Cream Cheese Brownies

Unexpected company is coming tonight. Yes, I am stashing all the unwrapped Christmas gifts in a closet.   Did I happen to mention gift wrapping  is not my specialty? When I wrap something it looks like a bomb hit the box. I have no patience to do it right, yet I will knock myself crazy to get food preparation perfect. "Weird."  I am running around trying to figure what I want to serve. Dessert no problem. I just put  the Cream Cheese Brownies in the oven. I think if you try this recipe you will not be able to eat just one brownie.
Cream Cheese Brownies:  1 pkg of German sweet chocolate, 3 tbsp butter, 2 eggs ,3/4 c sugar 1/2 cup flour,  1/2tsp baking powder, 1/4 tsp salt, 1 tsp vanilla, 1/4 tsp pure almond extract( no imitation), 1/2 c chopped walnuts. Filling:  2tbsp butter, softened, 1 3oz pkg cream cheese, softened, 1/4 c sugar , 1 egg, 1tbsp flour, 1/2 tsp vanilla extract.    
In a saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove from heat and set aside.    In a small mixing bowl beat the eggs. add sugar beat until thick and pale yellow. Combine the flour, baking powder, and salt, add to egg mixture- mix well. stir in the extracts and the reserved melted chocolate, add the nuts. Pour  half the batter into a greased 8 inch square baking pan; set aside.
Filling:In another small mixing bowl,, beat the butter, cream cheese and sugar until light and fluffy. Add the egg, flour, and vanilla, mix well. Pour over batter in pan. Spoon remaining batter over filling. With a knife, cut through the batter to marble. Bake 325'   for 35- 40 mins. Cool on a rack , cut into squares. Yields 2 dozen.
I however, will not have 2 dozen to serve tonight, I have all ready eaten a few-- Never Mind How Many----Enjoy  :)
 

Island flavors- Strawberry,Pineapple, Kiwi salsa

Ah, Christmas shopping. I am standing in the check out line at Macy's. I have finally found the Christmas gifts for my two aunts who happen to be twins. Man, what a project. Have you ever run up and down the mall looking for  "just get me anything" or "don't go crazy buy something"? I can tell you from first hand experience "anything" and "something" really know how to hide during Christmas. As I wait my turn to pay, my mind drifts off to when I was in Singapore (a  beautiful place to vacation). One of the meals I had there was served with Strawberry, Pineapple, Kiwi Salsa. I loved it so much I asked for the recipe. This salsa can be served with Scallops , grilled or broiled swordfish ,grilled or saute chicken. I  personally love to eat it as a stand alone. It is easy and healthy.
  Strawberry, Pineapple, Kiwi Salsa:   6 Strawberries, washed , chopped to a small dice, 2 Kiwi , peeled and chopped to a small dice. 1/2c of fresh pineapple cut into a small dice. Squeeze juice from skin of pineapple into a small bowl . 2tbsp of honey..Place all ingredients in the  small bowl. Mix well. let stand 15 min for flavors to blend.  Variation: To spice it up add 2 tbsp of red onion finely chopped, and 1tsp of  a jalapeno pepper, finely chopped. mix in with the fruit.  
Mmmm, I am making Swordfish tonight- salsa here I come. OH right, I still have to pay and find my way out of the mall. Wish me luck!

Pistachio, Cranberry, Biscotti

OMG!!!! I love these Biscotti. This recipe is for a special lady who brings sunshine to everyone she meets. To: Chakira, Rae, and Sasha
Cranberry , Pistachio Biscotti

1 1/3 c dried cranberries, 2 1/2c flour, 1 c sugar, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 2tbsp butter, softened, 3 large eggs , 1 tsp vanilla, 1c salted pistachios. Egg wash: 1 large egg beaten with 1 tsp of water.
Butter and flour a large baking sheet. Set aside. Oven 325" Rack in the middle position in oven,
In a large bowl beat the 3 eggs  with the sugar until light -about 3 min on medium speed. beat in the butter. Beat in flour, baking soda, baking powder salt, and vanilla , until incorporated. On low speed beat  in the pistachios and cranberries. Form dough into 2- 13x 2 logs flatten. Space 3 inches apart. Brush with egg wash, on top and sides. bake 25-30 mins. Remove from oven cool 8 mins. Slice in to 1/2  inch slices, Arrange cut side down bake 24 mins turning once during the cooking time. Or until golden and crisp.  Enjoy!
This dough is  a bit hard to work with ,the effort is definitely worth while. If anyone has questions I will walk you through the recipe. -M-

"GRANDMA SAYS"

A new feature to Cooking Inspirations;  "Grandma Says". Each Saturday and Sunday will be devoted to a cooking or baking tip that will make cooking , and baking a little easier.

 Today's Tip: To intensify the taste of chocolate in a cake or brownie recipe. Grease the pan with butter, then,  dust the pan lightly with cocoa instead of flour. Bake per directions in recipe.

Readers: Please if you have some helpful tips I would be delighted to post them on the blog to share.

You Have 10 Days?

Today I am visiting with my friend "Debbie" ( names have been changed so I won't get a frying pan up side the head). I am helping her decided what dress to wear to a Christmas party in 10days. We pick out a cute  soft pink cocktail dress from her closet. Beautiful, unfortunately Debbie has been eating her way to fame and fortune( none of which have come yet). Attempting to zip the dress is "interesting" there is a 1-2 inch gap due to over ridge (read fat). She declares she is on an immediate diet, BUT by the way could she come to my house this weekend for dinner, and how about some Onion Rings? ( mama mia!)
Good Luck getting into that dress, Vegas odds -10 days- No way!
However for anyone who enjoys Onion Rings and does not want to go through the mess of frying , here  is a delicious healthy alternative: Oven Fried Onion Rings;  
Olive Oil for the baking sheets, 2 large Spanish onions, 4 egg whites, lightly beaten, 1tbsp olive oil, 1/2 c  Parmesan cheese, 1 c Italian style breadcrumbs, salt and pepper to taste. Oven 400"  Lightly oil a rimmed baking sheet. Cut onions into 1/2 inch thick slices, separate the slices into rings. In a shallow bowl, mix the egg whites, and oil. In another bowl place the cheese, the third bowl the breadcrumbs.One by one, dip the rings into the egg whites, then the cheese, then the crumbs. Transfer to baking sheets. Bake 15-20 mins. turning several times, or until golden. Sprinkle with salt and pepper. Serve at once. Enjoy!

Easy,Quick and SO.... Delicious

Beautiful sunshine, as I look out my window, the sun's warmth hits my face and reminds me of  a delicious Tuna Salad  I make. I admit I think about food a lot. To an Italian food is sensual. The taste, the texture , the smell- please don't let me get started. I think food is how we express our" Love" to family and friends. You come visit, or you do a favor, or do something nice. I was taught that the greatest respect you can give back is  to share food with the person. In my culture, it is a very big "Thank You" for being "you".  For all of  You.
Italian Tuna Salad : 1 -6oz. can of Italian Tuna packed in olive oil. Do not drain. (should say Yellow fin on the side of the can). 1  medium size  Tomato- coarsely chopped. 4-5 tbsp of chopped red onion (or to taste). 8 leaves of Romaine lettuce torn to bite size pieces ( or to taste). In a  small to medium bowl place tuna with oil from the can ,add chopped Tomato, and torn  Romaine. Season with black pepper to taste, salt- lightly to taste, add additional olive oil, and red wine vinegar to taste. Mix salad breaking up tuna and combining with lettuce. Taste adjust seasonings. Serves four as appetizer- or 1 person as a lunch  or light meal.
May this salad fill you with warmth and happiness like the sun.

'Cinnamon" Let Me In--LaLa, La

OK, So I don't know all the words to the above mentioned song. As I am dancing around the kitchen singing( do picture the dog wincing in pain, usually when I sing people ask me to whistle) about "Cinnamon " my mind is replaying a lovely conversation I had with my friend Cheryl. we  were talking about holiday cookies. Last year she made cinnamon peanut brittle. and gave it as gifts. Sounded yummy. Our conversation left me with the hankering for Snickerdoodles. A soft chewy,cookie made with butter.  No substitutes! Why? The butter draws out and enhances the flavor of the cinnamon. I have them in the oven even as we speak. They are irresistible. My gift to you on a cold , damp December day. Enjoy!
Snickerdoodles: 3cups flour, 2tsp cream of tartar, 1tsp baking soda, 1/4tsp salt, 1 3/4 c sugar, 16 tbsp butter- room temperature, 5 tsp cinnamon, 1 1/2 tsp vanilla extract, ( the real thing- no cheating) 2eggs.
In a bowl whisk flour, cram of tartar, baking soda, and salt  together. set aside. Beat butter in medium bowl with 1 1/2c sugar on medium speed for 2mins. Add 2tsp of cinnamon, and vanilla, beat in eggs until combined well. Add reserved flour mixture . Beat  to combine. Refrigerate dough for 30 min. Oven 375". Combine remaining sugar and cinnamon in a small bowl.  Remove dough from refrigerator. Make 48 - 1inch balls . Roll balls in the cinnamon sugar. Arrange balls  2 inches apart on parchment lined baking sheets. Bake 10 mins. Transfer to racks to cool. Oh! Cinnamon baby let me in!

Tasting Notes- Wild Mushroom ,Onion, Asparagus and Cheese Omlette

 The  TO DO LIST: A million and one things to do before the day is over. No time to eat. OH baloney!!! Not this kid, there is always time for good food. Below is a quick Frittata. I serve it  as a lunch, as a snack , for God  sakes, you get the idea , anytime . By the way Italian's interchange the word Omlette and Frittata,  kinda like Gravy and Sauce. Technically speaking a Frittata is kept in the pan and placed in either the oven or under a broiler to finish. An Omlette, you turnover using a dish to switch from top to bottom and finish cooking  on top of the stove. Here we go;
4oz. pkg Wild Mushrooms (washed and cleaned). 5 eggs beaten with 1/4 c  of milk, a medium onion sliced, a large clove of garlic chopped fine, 6 stalks of asparagus, blanched, cut into 1-1/2 in pieces. 1/2 cup of  grated or shredded Romano cheese. !/4 tsp salt, 1/4 tsp pepper. 2tbl olive oil. In  8in, flameproof skillet, saute'  the onion,and garlic, 1 min. on med heat. Add mushrooms, cook until mushrooms release their juices,add asparagus, cook 1min more stirring. In a bowl beat eggs with milk add salt, pepper and cheese, blend well. Pour into pan,reduce heat to low, cook until almost set. Heat broiler. Place rack 6 in. from heat. Place pan under broiler, brown until golden. remove from broiler. Transfer to dish.  After this I will give you 2 guesses what I am making for a snack. DON"T FORGET TO SERVE WITH CRUSTY ITALIAN BREAD  (Grandma advice- hey what can I say?)

Bera,Rizzuto,Dimaggio,Dropa and Bill Belichick? Taste is more than in Your Mouth

 I was visiting with a friend, he is 72. He  told me of an experience he had when he was 11, back in 1950.
At a street corner in Kenmore Square near Fenway Park out walked Yogi Bera,(Yankee), Phil Rizzuto, (Yankee) Joe DiMaggio (Yankee), Walt Dropo(Red Sox) and Hank Bauer (Yankee). He ran up to the players and asked for autographs. Everyone gladly gave their autograph except Hank Bauer, he  looked at the little boy said "No" and walked away. As I looked  at the autographs carefully placed in a scrap book. It hit me that after 61 years this man was still disappointed about Bauer, one of his idols. Bera, Rizzuto, Dimaggio, Dropa showed taste and class. Giving a boy a lifetime memory. It  brought back to mind my attendance of Patriots  Practice Camp this summer. Brady throwing, Woodhead running doing whatever he does. Belichick  coaching. At the end of practice all the little boys lined up with some adults for autographs. Belichick who usually looks like he is sucking on lemons(Hey, it has to be about food). Smiles and waved. Woodhead smiled and signed autographs. Both men showed class and taste. Brady put his head down and left. For those boys, I wonder how many years their disappointment in their idol with be?

Stop Kicking Me!

I was so excited, last night I was invited by clients to go to the North End for dinner. The restaurant was on a small side street. Beautiful decor' and wonderful  lighting. ( you know I am going to get myself into trouble here).As  a food enthusiast I look around at the plates of some of the diners, looks pretty good so far. As we sit and make small talk the bread comes out, hmm, soft , mushy , lack- luster bread. THIS IS A VERY BAD SIGN  for things to come. Bread in mind, I order something easy and safe for the chef  to prepare. Time for reconnaissance, I excuse myself and go to the ladies room. Just as I thought, rest rooms are fairly clean not clean. Another bad sign.
Dinner  comes out, looks good, tastes interesting( for me that is one step before you get food poisoning).
I refuse to eat ,Having been cooking since I was eight with an Italian grandma, plus having restaurants in our family- No way. My partner keeps kicking me under the table-eat! or we lose the client. My leg today is black and blue. I live by the following: I don't take crap. I don't give crap, and I sure as Hell don't eat crap! I may be black and blue, this morning but my partner meet the porcelain king last night.

Kisses-- Not On Your Life!

Ohhh, mmm, let me nibble just a little more..... I' ll be good, really good. Please?  All I ask is  for a what? A kiss? Are you out of your mind! I am swooning over eating a Baci- An Italian Kiss- A dark chocolate confection- A  hazelnut ,a top of a hazelnut mousse drenched in luscious dark chocolate. 
Nirvana ville for me. Makes my heart smile:). Take time to find   what yummy food or confection does it for you. Just make sure you keep your  hands off  my Baci's!!!!!

Sorry About the Shoes

I admit I have a food phobia- Sushi- Somehow eating raw gray looking ,  pink looking, or whatever color scares me. Not only do you need to know where the origin of the Sushi comes from, but who is preparing it and how careful and clean they happen to be. ( Germs, bacteria, organisms) I tried to over come this phobia, of course a guy was involved. he asked me out. You know the drill, I wanted him to like me etc. (God knows what else). He asks me out , I am thrilled! Oh, Goodie, his favorite food is Sushi. ( I am doomed). I am going to fake it- "I adore Sushi" NO, NO, NO.  Beautiful restaurant, clean. I make it through Sashmi ( raw tuna). Stomach is a little off. Smiling -off to the next course- California Rolls. By two mouthfuls I looked pretty green in the face. I tried to excuse myself- too late Sushi all over his shoes.
I am mortified-- He never called back. I think he had to dump the shoes.
Moral: Be true to Yourself- your stomach will thank you.
P.S. If another cute guy asked me out for Sushi I am pushing for Hibachi.

Cranberries/Pork tenderloin/Apples-- I am in Heaven!

Ok, maybe not Heaven exactly ,but at least I am not in Hell trying to come up with healthy food in 20 minutes  or less. As I gear up for Thanksgiving I try to prepare meals that are time savers, but have the visual and taste appeal of a full blown production. Here we go: Ingredients:
Pork Tenderloin   about 21/2 lbs,  salt and pepper to taste 3tbl olive oil, 2tbl butter
1 small onion chopped, 2meduim apples peeled ,cored and cut into slices .1 cup of fresh cranberries, 2tbl sugar .
1/2 tea. dried rosemary or 1/4 sprig fresh, 1 tbl fresh lemon juice, about 1/4- 1/3cup of water
Oven 400. Wipe down pork, In large skillet, med - high  brown the Tenderloin in the 3tbl of olive oil.Season with salt and pepper to taste. Remove to baking dish ,place in oven. In same skillet, melt the 2tbl butter, add onion saute' till tender, add cranberries, and apples, sugar, rosemary, and  lemon juice and water, bring to boil, Partially cover,reduce heat ,simmer til tender and mixture thickens. Check Pork, thermometer should be at 155. Slice serve with apple /cranberries.  Serves 4 :)

Thanksgiving Italian style

Running around shopping for Thanksgiving. Italian Thanksgiving is interesting. We start with Antipasto, Cheese ball, bits size Spareribs, and Rice Croquettes. Wine, of course. We take a breath, we are off to Lasagna. More breathes. Then we go to the main attraction; Capon,   with Cranberry Cornbread Stuffing. Most guests are confused as in what the heck is a Capon? (neutered bird- they eat ten times more tender than Turkey) two types of potatoes - candied sweet and white roasted. Artichokes(God help you if you don't throw in Artichokes somewhere), and  a vegetable saute of Cauliflower, Broccoli, Carrots, and String Beans. Italian Bread is a must, along with the fixings of cranberry sauce, and gravy.(No, not red gravy that was with the Lasagna). Breathes--lots of them. We now play cards - we fight about who is cheating ( it helps to digest and is in good fun). Ok? Time for the fruit tray, anise bulb on a tray with dipping oil , shelled nuts, and compulsory jello mold (grandma rolls over in her grave if you forget this) Last but not least, Chocolate Cream Pie, Tiramisu, and cookies -Pizzlles, Almond Biscotti and Browned Eyed Susans. Food is LOVE- I Love my family. Recipes on request. Anyone have some of their traditions to share?

Quick salad for Company

 Treat yourself like company and make this delicious, healthy and beautiful salad to accompany your meal.

       1 cup of  shredded romaine
       1 cup of  baby spinach
       1/4  cup of sliced red onion
       1/2 cup of dried cranberries
        3 tbl of candied or fresh walnuts
       Dressing;
              4tbl of olive oil
              2 tbl of balsamic vinegar
              salt and pepper to taste
              Mix well pour over salad and enjoy!