SPRING IS FINALLY HERE 2015

NEVER THOUGHT SPRING 

WOULD ARRIVE...

I DO NOT, BY ANY STRETCH OF THE IMAGINATION, HAVE A GREEN THUMB...BUT I TRY.  HERE'S MY SPRING ATTEMPT TO BRING SOME LIFE TO THE DECK RIGHT OUTSIDE THE KITCHEN DOORS.  NOT BAD.

Are faux flowers tacky?

Not if they appear as lifelike

as these are in my own arrangement...

I really like these orchids.

Crunchy TIROPITTA 

Just another twist on a classic Greek cheese pie...

Ingredients:

FILO

Olive Oil ( I use only Minerva Horio for pittes)

Feta cheese crumbled

Swiss cheese grated

Parmesan cheese grated

Eggs

Sorry, no exact measures...

Lightly oil a large size roasting pan. Lay down six layers of fill dough lightly oiling each layer.

Combine all cheeses and eggs to make cheese mixture. Mostly feta ( one pound) with maybe a half cup of other cheeses. Start to layer another six sheets of filo on top. For the top layer take two sheets of filo and rip into pieces / strips by hand and crumble the chunks onto the top of pitta. 

Pierce with very sharp knife into pieces almost to bottom.

Cook in 400 degree preheated oven till golden.

MUSSELS STUFFED WITH RICE

 

This is a family favorite...

 

Ingredients: 2 pounds of mussels - preferably from Prince Edward Island
1 Onion and 1 clove garlic minced
1/4 olive oil and 1 tablespoon butter
1 1/2 cups long grain rice
2 1/2 cups water and 1/2 cup white wine
Minced parsley
1/4 cup each of pig ilia nuts and black currants
Salt and Pepper

Directions:

Sautéed onions and garlic in oil and butter till translucent. Add all other ingredients. Cook at low heat for 25 minutes. Open and toss so that rice falls into opened mussels.

A note about mussels, check to see that they are all shut tight, not open, throw away is open. Store on ice in refrigerator and an hour before preparation put into a large bowl of ice water.

EMPANADAS

EMPANADAS ARE TASTY AND SPICY...

On a fall day....

NEW JERSEY ON A CRISP OCTOBER DAY...

you don't have to be Italian to make a good LASAGNA...

INGREDIENTS

1 AND 1/2  (14 ounces) 12 no-boil lasagna noodles I like RONZONI rippled noodles
2 eggs
1 (15 ounce) container ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup parmesan cheese /it doesn't have to be the best Regianno but that's what I like
1/2 lb ground beef and 1/2 lb sausage, browned
5 cups of my marinara sauce/see below
parsley (to garnish

DIRECTIONS

1 Preheat oven to 375 degrees...
2 In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan. 
3 If you choose not to use the parmesan, just add more mozzarella.
4 Set aside.
5 In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
6 Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of  sauce.
7 Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
8 Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
9 For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
10 Bake covered with foil for 50-60 minutes. I put on a baking sheet.
11 Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
12 Let stand 15 minutes before serving.\

My sauce...fast version...
Olive oil
2 large cans of crushed tomatoes
garlic/onion, finely chopped
basil, cinnamon, salt, pepper, cumin...quantities all pinches except for a tablespoon of basil
marsala wine/splash
Sautee onions and garlic in oil, add all other ingredients, cook for at least half and hour, I usually cook it two hours, that's if you have time or make in advance the day before...if doing it while preparing lasagna, 1/2 hour will do...it will cook another hour in oven....