Seared Salmon with orange glaze

From Dr. Weils website INGREDIENTS Six 6-ounce salmon fillets 1 tablespoon sesame oil 3 teaspoons low-sodium soy sauce 1/4 cup white wine 1 cup freshly squeezed orange juice 1 teaspoon orange zest 3 tablespoons sherry 1/2 teaspoon grated fresh ginger 2 slices orange

Instructions

Preheat oven to 400°F. Sear the fish fillets in the sesame oil in a large, very hot skillet for 1 minute on each side. You should hear the fish sizzle. Remove fillets from the heat and transfer them to a glass baking dish or baking pan. Drizzle the soy sauce and the wine over them and bake them for 10 minutes. Remove them from the oven. Meanwhile, heat the orange juice, zest, sherry, and ginger, together in a small saucepan over medium-high heat until reduced by half. Add the orange slices, and stir once or twice, until the sauce becomes thick. Remove from heat, drizzle the sauce over the fish, and serve. Tips From Rosie's Kitchen: Searing meat or fish is a way to lock in the juices by exposing it to very high temperature. The correct way to sear is in a hot skillet or on a grill, for a very short amount of time, then slowly finish cooking in the oven. Be careful not to get the skillet too hot too fast or the oil will burn. If you want to serve this dish for lunch, serve half of a fillet with a side of salad. Ono or opah works beautifully with this recipe as an alternative to salmon.

Hot and Sour Cabbage Slaw

Hot and Sour Cabbage Slaw (from Dr Weil)

Description

This tangy, tasty dish is yet more proof that healthy eating need not be expensive. Chinese, or Napa, cabbage is now widely available in supermarkets. Food as Medicine Because of its high vitamin C content, Chinese (Napa) cabbage is believed by Chinese doctors to moisten the intestines and beautify the skin. For constipation, cabbage cooked with beets is often recommended. Carrots are believed to ease whooping cough and coughs in general.

Ingredients

1 small head Chinese (Napa) cabbage (about 11/2 pounds) 1 teaspoon (expeller-pressed) canola oil 1 teaspoon toasted sesame oil 1 teaspoon crushed dried chiles 21/2 tablespoons minced fresh ginger 1 red bell pepper, cored, seeded, and cut into 1/2-inch dice 11/2 tablespoons rice wine or sake 11/2 cups grated carrots Hot and Sour Dressing (mixed together): 3 tablespoons soy sauce 1/2 teaspoon salt 2 tablespoons sugar 21/2 tablespoons Chinese black vinegar or Worcestershire sauce

Instructions

1. Cut the cabbage stalks from the root end. Trim the leafy tip ends and discard. Rinse the stalks thoroughly and drain. Cut them into julienne strips about ½-inch wide, separating the stem sections from the leafy sections. (The leafy sections take less time to cook.) 2. Heat a wok or large skillet, add the oils, and heat until hot. Add the crushed dried chiles and minced ginger, and stir-fry over high heat about 15 seconds. Add the red pepper dice and stir-fry about 30 seconds, then add the rice wine or sake and continue stir-frying 30 seconds more. Add the stem sections of the cabbage, and the carrots, toss lightly over high heat, and cook for a minute. Now add the leafy sections, toss lightly, and pour on the Dressing. Continue tossing lightly to coat. Cook about 30 seconds and transfer to a serving bowl. Serve warm, at room temperature, or cold.

Ginger Cookies (Dr Weil)

Ingredients

2/3 cup molasses or sorghum 1/3 cup softened butter or Spectrum Spread 1/4 cup frozen concentrate apple juice, thawed 1 teaspoon pure vanilla extract 2 egg whites 4 cups unbleached all-purpose flour 1/2 cup sugar 2 teaspoons powdered ginger 1 teaspoon cinnamon 1/4 teaspoon powdered cloves 1/4 teaspoon allspice 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/8 teaspoon grated orange zest GLAZE 1/4 cup frozen concentrate apple juice, thawed

Instructions

Preheat the oven to 350°F (175°C). Mix the molasses, butter, apple juice concentrate, and vanilla together in a large bowl. Beat the egg whites in a separate bowl for 3 minutes, and then whisk them into the wet ingredients. Mix all the dry ingredients together, including the orange zest, in a separate, large bowl. Slowly add the dry ingredients to the wet ingredients, using a wooden spoon to mix everything together until the dough becomes stiff. Knead the dough with clean hands for a couple of minutes, and then divide it in half. Flatten each half into 2 round disks, wrap them in plastic wrap, and put them in the freezer until they are completely chilled, at least 2 hours, or overnight. After the dough has thoroughly chilled, roll it out on a floured surface. Sprinkle the dough with a little more flour. Roll it out into 1/8-inch-thick slabs, and then cut it into shapes with a cookie cutter. Using a pastry brush, lightly brush the cut cookie shapes with the apple juice concentrate. Smear the baking sheet with 1/4 teaspoon of butter and arrange the cookies on top. Bake for 10 - 12 minutes until they turn a light golden brown. Remove the cookies from the oven and let them cool for a few minutes before transferring to a cooling rack.

Frittata con spinaci e funghi da Ani

Ingredienti::

circa 300 grammi di spinaci cotti e scollati.
4 uova
1 tazza ricotta
3/4 tazza parmigian grattato
3/4 tazza funghi freschi piccoli
1/2 tazza cipolline tritatti inclusi dei pezzetti dei gambetti verdi (circa 4 cipolline grandi)
1/4 cucchiaino erbe (basilico, prezzemolo, timo)
aggiungere sale e pepe secondo gusti

Preparazione

Riscaldare il forno a 190° C. In una ciottola grande mescolare bene tutti gli ingrediente. Ungere una teglia da forno tonda (circa 22cm) e riempire con l'impasto. Infornare per 30 minuti o finché dorato. lasciare raffredare e tagliare in triangoli e servire. Sono 6 porzioni.

Blueberry Streusel Muffins from Ani

Ingredients
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 large egg
2 cups all-purpose or whole wheat flour (if using self-rising flour, omit baking powder and salt)
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or canned (drained) blueberries (3/4 cup frozen -thawed and drained- blueberries can be substituted for the fresh or canned blueberries).

Lighter Blueberry Streusel muffins: Use skim milk and decrease the vegetable oil to 2 tablespoons and add 1/4 cup unsweetened applesauce.
 
Preparation (10 minutes) BAKE: 25 min.  Makes 12 muffins

Heat oven to 400° F. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with shortening, or line with paper baking cups.
Prepar Streusel Topping; set aside.
Beat mil, oil, vanilla and egg in large bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkleeach with about 2 teaspoons of topping.
Bake 20-25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

Streusel Topping
2 tablespoons firm stick margarine or butter (Spreads with at least 65% vegetable oil can be substituted).
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon

Cut margarine into flour, brown sugar and cinnamon in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly.

Spinach and mushroom frittata from Ani

Ingredients:
1 10-ounce package frozen chopped spinach (or fresh cooked spinach), thawed and squeezed to remove liquid.
4 eggs
1 cup part-skim ricotta cheese
3/4 cup freshly grated Parmesan cheese
3/4 cup chopped portobello mushrooms
1/2 cup finely chopped scallions with some green tops (about 4 large)
1/4 tsp. dried Italian seasonings (basil, parsely, garlic)
Salt and pepper to taste

Preparation and cooking
Preheat oven to 375 degrees (medium heat). In a large bowl whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture. Bake for 30 minutes or until browned and set. Let cool for 20 minutes. Cut in wedges and serve.
Serves 6.

Lucia's Lemon-Chicken

Take a whole chicken and with your hands, open the bottom end widely and clean out the entrails.
Take two whole lemons, cut off the ends and insert inside the chicken from the bottom together with a fistful of salt.
Put the chicken on a large piece aluminum foil (tin foil), salt it well and wrap it.
Put on a baking sheet 200° C. (390° F.) for 45 minutes.
Open the aluminum foil and let the chicken cook until golden brown for 15 minutes.
It's always been a successful and arouses great curiosity.

Stuffed Potatoes

Ingredients

3 large baking potatoes 2 large stalks broccoli 1/2 teaspoon salt 1 tablespoon extra-virgin olive oil 1-2 tablespoons lowfat** milk, rice milk or soy milk 2 tablespoons grated Parmesan cheese

Instructions

1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, about 1 hour, depending on the size of the potatoes. 2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine. 3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well. 4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature. (This recipe was found on Dr Weil's)

Pollo Inculato di Lucia

Pollo Inculato con limone Scappellato:
Si prende un pollo intero e con le mani gli si allarga ben bene il culo e si eviscera.
Poi si prendono due limoni interi, si scappellano in cima e in fondo e si mettono nel culo al pollo infilandoci dentro anche una bella manciata di sale.
Si prende un bel pezzo di carta stagnola, ci si mette il pollo e sopra si dispone una bella manciata di sale e si chiude la carta stagnola.
Integliare e infornare a 200 gradi per tre quarti d'ora.
Poi si sfoglia la carta stagnola e si fa dorare scoperto per un quarto d'ora,
é sempre un gran successo e provoca gran curiosità.

Ana's Roast Turkey

from Ana Velez on FB. Roast Turkey Puerto Rican Style

First brind the turkey with salt and water to rinse the blood out and make the meat tender.
Next day rinse it and make tiny cuts that you stuff with garlic, 
Heat up the sofrito (garlic-parsely-carrot) till the flavor comes through and cool it off before applying it, 
Add pickles and seasoning.
Cut onions and stuff it inside the turkey for flavor and then take a small bottle of mojo and pour it over the whole Turkey together with good quality olive oil
Marinate for 2 days and bake according to directions basting it every hr 
cover so the juices remain and the meat doesn't dry.
Been doing it since 1997 and it never fails.

Squash Pie

  Description

The glowing colors and the smooth texture of cooked winter squash are evocative of winter feasts, home and the holidays. These sturdy gourds have been around since long before the Pilgrims shared their first Thanksgiving with Native Americans. Squash is believed to have been eaten as long ago as 5,500 BC. The winter squash family boasts a bewildering number of varieties, from acorn to Hubbard, the most recognizable of which is probably the pumpkin. But despite great differences in shape, size and the external color of their hard skins, most can be treated the same in the kitchen - baked, pureed, or as a component of soups and stews. Perhaps best of all is the rich nutritional value they have in common. Beta carotene, potassium and fiber are just some of their most notable assets.
 
  Ingredients

1 recipe for Easy Pie Crust (two 9-inch crusts)
1/2 cup raw cashew pieces
1 cup water
4 1/2 tablespoons cornstarch or arrowroot powder
6 cups cooked puréed winter squash (buttercup, banana or Hubbard)
1/2 cup white sugar
1/2 cup light brown sugar, packed
4 tablespoons brandy
1 1/2 teaspoons cinnamon
3/4 teaspoon powdered ginger
1/2 teaspoon ground cloves
3/4 cup walnuts, chopped

  Instructions

1. Preheat oven to 400° F.
2. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the cornstarch or arrowroot powder and blend on low speed for 30 seconds.
3. In a large mixing bowl, combine the squash purée, sugars, brandy and spices.
4. Add the cashew mixture to the squash and mix well.
5. Divide the pie filling equally between the two pie crusts. Top with the chopped walnuts. Bake the pies for 50-60 minutes until lightly browned, cracked, and well-set.
7. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up. Serve cool or at room temperature.

Vietnamese Cauliflower

Description

Vietnamese cooking is the "light cuisine" of Asia. Its recipes are typically lower in animal protein and fat than those of China or Japan, yet, as this dish proves, rich in fresh, vibrant flavors.  Here, bland cauliflower is the perfect backdrop for a lively interplay of sweet, sour, salty and savory notes. This dish can be made with or without chiles, but the vital direction here is to avoid overcooking:  florets should be both tender and crunchy, never mushy. Mix it up by substituting purple or orange cauliflower -  increasingly available at farmers' markets or natural food stores -  for the traditional white variety. Food as Medicine (Information from Dr. Weil) Cauliflower provides broad-spectrum antioxidant protection from free-radical damage.  Along with vitamin C and manganese, it contains phytonutrients  including beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid,  ferulic acid, quercetin, rutin, and kaempferol. All of these appear to work   together to lower oxidative stress on cells.

Ingredients

1 large cauliflower, cut into bite-size flowerets 1 Tbl canola or other cooking oil 2 shallots, thinly sliced 3 cloves garlic, minced 2 Tbl soy sauce (shoyu) 3 tomatoes, peeled, seeded, and cubed 1 small onion, thinly sliced 2/3 cup vegetable stock 1/2 tsp lemon juice 2 tsp sugar (white or light brown) 2 scallions, thinly sliced (both white and green parts) chopped cilantro for garnish

Instructions

Heat a wok or skillet, add oil, then shallots and garlic and saute for 1 minute. Add the soy sauce and tomatoes and cook for another 3 minutes. Add the cauliflower, onion, stock, lemon juice, sugar, and scallions. Reduce heat and cook until cauliflower is tender-crisp, about 10 minutes, stirring frequently. Add a little water if necessary to prevent sticking. Do not overcook. Place cauliflower in a serving dish and sprinkle with cilantro. If you want a spicy dish (and, you do!), add thinly sliced chile peppers with the shallots and garlic and serve the dish with sriracha chile sauce (sweet-hot red sauce available at Asian groceries). If you don't have good fresh tomatoes, use 1 cup of canned, diced tomatoes, drained of excess juice.

Lemon Olive Oil Cake

  Description

A True Food Kitchen restaurant exclusive! While you might be hesitant to use olive oil in a dessert recipe, such fears are groundless. Olive oil gives this cake a unique flavor and richness that is balanced out by a little sweetness and the light freshness of lemons. Hesitate no more!
Watch a video with chef Michael Stebner: How to Make Lemon Olive Oil Cake.

Food as Medicine
Compounds known as limonins in the cells of citrus fruits have been shown to help reduce the risk of cancers of the mouth, skin, lung, breast, stomach and colon.
 
Ingredients
4 lemons, zested and juiced
1 cup extra-virgin olive oil
6 eggs
1 teaspoon sea salt
2 cups evaporated cane sugar
2 1/2 cups all-purpose flour
1 tablespoon baking powder
 
Instructions

1. Combine zest, juice and olive oil in a small bowl.
2. In the mixer combine eggs & salt. Mix on medium for 2 minutes. Slowly add the sugar and continue to mix until pale and thickened.
3. Turn mixer to low and slowly sift in the flour and baking powder, followed by the olive oil mixture. Do not over mix at this point; just incorporate the ingredients.
4. Pour this mixture into a cake pan or muffin tin. Bake at 350 degrees for 25 minutes for cupcakes and 35 minutes for large cakes. Poke with a toothpick to check for doneness.
5. Serve with Greek yogurt and fresh strawberries.
   

Carrot Cake

  Description (Information from Dr. Weil)  Carrot cake is a perennial favorite, but it is often loaded with vegetable oil and laden with a cream cheese frosting. Our version is healthier, using a small amount of olive oil, a full cup of honey for moistness and flavor, and a combination of whole wheat pastry and unbleached flours. The crunchy walnuts even add a bit of omega-3 fats to this sweet treat. With a cup of hot green tea, this cake will make you forget about cream cheese frosting.

Food as Medicine
Carrots are excellent sources of vitamin A, and good sources vitamins C and K, fiber and potassium.

  Ingredients
2 cups firmly packed finely grated carrots
Juice of 1 large orange
2 teaspoons vanilla extract
1/4 cup light olive oil
1 cup honey, liquefied in microwave (30 seconds)
1/2 cup crushed or chopped pineapple, drained
1 cup unbleached white flour
1 1/2 cups whole-wheat pastry flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
3/4 cup walnuts, chopped

  Instructions
1. Preheat oven to 350°F.

2. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.

3. In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.

4. Blend the dry ingredients into the carrot mixture, stirring until just mixed.

5. Pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, and remove from pan.

Broccoli Salad with Avocado

  Description

(Information from Dr. Weil) The contrasting textures of crunchy broccoli and creamy, soft avocado make this quick salad interesting and delicious. It is rich in monounsaturated fat and full of protective phytochemicals and fiber. Don't forget to use the broccoli stems, which, if properly trimmed, are as good to eat as the florets. Cut a slice off the butt end of each large stalk and peel the stalks just below the outer fibrous layer to expose the tender, lighter-colored flesh within.

  Ingredients
 
1 pound broccoli
1 ripe avocado
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon grainy prepared mustard


  Instructions

1. Trim and wash the broccoli and cut it into bite-sized pieces. Steam or boil the broccoli in a large pot until it is just crunchy-tender and bright green, then drain it well, and cool.
2. Peel and pit the avocado, then cut it into small cubes. Fold the avocado into the broccoli.
3. Whisk the olive oil, lemon juice, and mustard together in a small bowl, until well mixed.
4. Toss the broccoli and avocado with the dressing.
   

Black Bean Soup

(Information from Dr. Weil) Black beans, also known as "turtle beans," are an especially tasty variety, and make a lovely soup. As with most dried beans, they are inexpensive while offering a bounty of fiber, protein, folic acid, potassium and magnesium. Do not salt dried beans while they are cooking as the salt slows down the softening process. And a word about the sherry commonly added to this soup: forget "cooking" wines or sherries. They contain lots of added salt and very little in the way of flavor. Do your palate and your body a favor and use a drinkable sherry in this recipe.

All beans and legumes, black beans are the most antioxidant-rich (they contain the same anthocyanins found in dark red fruits such as grapes and cranberries). The antioxidants in black beans prevent cholesterol from being oxidized by free radicals in the bloodstream, a process that may, left unchecked, lead to plaque formation on blood vessel walls and, ultimately, atherosclerosis. Additionally, just one cup of black beans contains 20 percent of the Daily Value for iron; however, black beans also contain polyphenols known as tannins that prevent the full absorption of iron, so the amount of iron the body can actually use is somewhat lower.

  Ingredients
1 pound black beans
1 bay leaf
1 large onion, sliced
Salt to taste
A few cloves of chopped garlic
1 teaspoon dry mustard powder
1 cup dry sherry (not cooking sherry)

  Instructions
1. Pick over beans to remove any dirt, stones or foreign objects. Wash well, then soak for 8 hours in ample cold water.

2. Drain beans and cover with a generous amount of fresh water. Bring to a boil over high heat in a large saucepan with the bay leaf. Skim off foam, lower heat, and simmer, partially covered, until beans are just tender, about 1 hour.

3. Add onion and continue to cook until onion becomes extremely soft, about 1 more hour.

4. Add salt to taste and garlic. Continue to cook, adding a little boiling water if necessary, until beans are very soft, about 1-2 hours more.

5. Remove bay leaf and turn off heat. Ladle beans in batches into a blender or food processor and puree, or use an immersion blender and puree soup directly in the saucepan.

6. Add dry mustard powder and dry sherry. Correct seasoning. Reheat and serve, adding any garnishes you wish, such as slices of lemon or freshly chopped herbs.

Southern style Barbeque Sauce

Big Daddy says, "This is Carolina style barbecue sauce." This means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest. The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken.

Preparation Time: 10 minutes 

Cooking Time: 30 minutes

Total Time: 40 minutes 

Yield: Makes about 2 3/4 cups

Ingredients:

1 cup prepared yellow mustard

1/2 cup sugar 

1/4 cup light brown sugar

3/4 cup cider vinegar 

1/4 cup water

2 tablespoons chili powder 

1 teaspoon black pepper

1 teaspoon white pepper 

1/4 teaspoon cayenne

1/2 teaspoon soy sauce 

2 tablespoons butter

1 tablespoon liquid smoke (hickory flavoring)

Preparation:

Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Spread over barbeque meat towards the end of cooking time.

Salsa per Barbeque

Mid and Southwest Sauce

1 1/2 tazze di ketchup
6 Cucchiai da minestra di aceto bianco
1/2 tazza acqua
3 Cucchiai da minestra di olio vegetale
2 Cucchiai da minestra di burro
2 Cucchiai da minestra di Worcestershire Sauce
2 Cucchiai da minestra di zucchero
1 Cucchiaio da minestra di paprika
1 Cucchiaio da minestra di aglio tagliato fine

Mescolare tutto e riscaldare senza bollire per 5/10 minuti. Mettere sopra la carne da fare a Barbecue poco prima di finire la cottura.

Apple Oat-Bran Muffins

Ingredients

Expeller-pressed canola oil for oiling the muffin pan 2 large green cooking apples 2 cups whole-wheat pastry flour 1 cup unbleached white flour 1 1/4 cups oat bran 2 1/2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 12-ounce can apple juice concentrate, thawed 1 cup water

Instructions

Heat oven to 325° F. Lightly oil muffin pan. Peel and core apples; chop them coarsely. Set aside.In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.Add thawed apple-juice concentrate, chopped apples, and enough water to make a light batter.Mix just enough to moisten all ingredients. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.Remove muffins from cups while hot.  (This recipe comes from Dr. Weil's collection)

Scrambled eggs

The regular method to make Scrambled eggs is to beat 2 or 3 eggs together with a little salt as they cook over a medium heat, turning slowly with a fork in a pan. To make them looser, add a little milk to the mixture. Add a small piece of butter or margarine to cook if you are not using non-stick pans.

A delicious variant that I use is to add a couple of tablespoons of ricotta cheese. Sometimes I add spinach as you would to an omelet, but I still continue beating the eggs slowly as they cook. Even adding fresh chives makes a good meal.

Here's another variant that they use in Italy: add a drop of milk and parmesan cheese to the eggs. No salt is necessary in this case.

They take just a few minutes to form together.

Almond milk

Almond milk is expensive to buy. There is a simple way to obtain almond milk. Put 4-5 clean almonds in a blender, add about 1.5 or 2 cups of pure water, mix on high for about 1 minute. Pour out and strain. You're all set !

Almond milk is great to add to coffee and to make cakes with. Ideal for Vegan eaters and for people who are lactose intollerant.

Narcisa's Tuscan appetizer

Chop together some celery, fresh parsley, basel and white onion.
Wash and clean about a pound of chicken livers. Cook for only a few minutes on a low heat in a pan with a little olive oil. Add a little white wine and cook till the liquid is absorbed.
Chop everything together.
Add capers and anchovies with a little butter. Mix well all together and serve on thin slices of bread (or crackers).
Some Tuscans first toast the bread and sprinkle a little chicken or vegetable broth on it. Narcisa doesn't do this, she keeps things simple.

Crostini Toscani di Narcisa

Prepara un battuto di sedani, prezzemolo, basilico, cipolla.
In un tegame con poco olio, cuoci i fegatini lavati con il fiele levato.
Cucinare poco. Aggiungere un poco di vino bianco fino al ritiro. Tritta tutto insieme.
Aggiungi dei capperi e acciughe e un poco di burro. Amalgama tutto e servire su fettine fine di pane.
C'è chi tosta prima il pane e spruzza con un poco di brodo. Narcisa non li fa così, tiene il progetto semplice.

Chiara's cinnamon pudding

Ingredients for 5 people

500 ml of sweet soya milk (or rice milk or oatmeal milk)
50 gr of white flour
50 ml of extra vergin olive oil
100 gr brown sugar
powdered cinnamon

Preparation

Heat the oil in a rather large pan over low heat (calculate that the pudding grows in volumn). Remove it from the heat and gradually add the flour, mixing well to obtain a thick consistency. Add the sugar. Put the pan back over the heat and dilute the mixture with the milk that has been pre-heated. Add the milk a little at a time, mixing well so as not to form lunps. Mix well till the pudding thickens.
Add the cinnamon to your liking, and pour immediately into individual molds or cups.
Let cool at room temperature. Sprinkle on top with cinnamon and put into frigidaire.
Ingredients for 12 persons.

Chiara's almond cookies

ingredients
 
chopped almonds 100 grams
grated coconut 100 gr
brown sugar 80-90 gr
all purpose flour 100g
margarine 100 gr
dark chocolate in flakes or in drops 100g
one envelope of baking powder (about 2 tsp)
a pinch of salt
a sprinkle of chili powder

Preparation

Mix all dry ingredients together except for the chocolate, then blend together manually with your hands. Add the margarine until the mixture crumbles.  Add the chocolate. Greese a baking sheet with a few drops of oil or with a little margarine (or use oven paper) and divide the mixture into little balls. Flatten down the balls. Put in hot oven at 180° C (350° F) for 10-15 minutes, or until golden.
It's important to leave the cookies to cool on the cookie sheet because they harden as they cool off.

Chiara's biscotti alla mandorla

Ingredienti

mandorle tritate 100g
cocco grattuggiato 100g
zucchero di canna 80-90g
farina 100g
margarina 100g
cioccolato fondente a scaglie o in gocce 100g
bustina di lievito
un pizzico di sale
una spruzzata di peperoncino

Preparazione

Unire tutti gli ingredienti secchi tranne il cioccolato poi, mescolando con le mani, unire la margarina fino a ottenere un composto bricioloso. Unire il cioccolato.
Ungere la teglia del forno con un filo d'olio o con un po' di margarina (oppure coprirla con della la carta da forno) e dividere il composto in palline schiacciate. Infornare in forno già caldo a 180° per 10-15 minuti, finchè sono dorati.
E' importante lasciarli raffreddare sulla teglia, dato che saranno molto morbidi finchè caldi.

Chiara's budino alla cannella

Ingredienti per 5 persone

500 ml di latte di soia zuccherato (o di riso o d'avena)
50 gr di farina 00
50 ml di olio extravergine d’oliva
100 gr zucchero integrale di canna
cannella in polvere

Preparazione

Scaldare l'olio a fiamma bassa in una pentola abbastanza grande (calcolate che poi il budino crescerà di volume), toglierlo dal fuoco e aggiungere la farina lentamente, mescolando bene fino a formare una specie di polentina. Aggiungere lo zucchero. Rimettere sul fuoco e diluire quindi il composto con il latte, precedentemente riscaldato. Il latte deve essere aggiunto poco per volta mescolando di continuo per non creare grumi. Mescolare bene fino a che il composto non si addensa.
Aggiungere cannella a piacere, e versare subito dentro degli stampini.
Lasciate raffreddare a temperatura ambiente, spolverate di cannella e mettete in frigo.

Ingredienti per 12 persone

Lucia's Onion & Apple topping

Cook a peeled red apple together with a couple of white onions and one tablespoon of sugar. Add a tablespoon of white vinegar. When all is cooked, blend everything and use as topping on meats or fish or cooked veggies.

Yiddish patties

Mix together 2 eggs, a grated raw potato, chopped onion, chives, a little salt. Make patties and cook for a couple of minutes on each side in a slightly greased skillet. Filling and tasty.

Ricotta cake

This is a recipe I read somewhere many years ago, it's a great breakfast cake that also goes well with afternoon tea.
Mix together:
300 gr. sugar
300 gr. ricotta cheese
3 eggs
juice of 2 lemons
add 300 gr. white flour
add a healthy dose baking powder
put in a non-stick baking pan
cook in the oven for 45' on medium heat.
Yummies

Red and white egg

In a small pan put in some tomato sauce with a little salt and oregano, add a drop of oil. Shortly afterwards when the sauce is hot, add an egg or two in the middle. Cover the pan for a few minutes till the egg is cooked. Serve over bread or rice. Nice over toast too. My mother-in-law used to make this recipe. I bet she invented it.

Lentil soup

Chop an onion, some carrot and celery and cook it slightly in a medium sized pot with some olive oil. Add abundant water and the lentils. Add a little salt, maybe some grated ginger if you like. Cover the pot and let simmer till cooked (30'). Serve with a squirt of fresh olive oil over the top.
A variant could be to add a diced potato when you add the lentils, this thickens the soup. You can also sprinkle some parmesan cheese when serving.
Here's an interesting variant: add some fresh orange juice to the soup when it's almost finished cooking.

Pumpkin pancakes

These are soft and healthy pancakes. I can't say the exact measurements, but I add a little canned pumpkin or fresh pumpkin vapor-cooked and smashed, to pancake batter (you can find regular pancake recipes all over the internet, or buy ready-to-use pancake flour). Add an egg and a little cinnamon. No need for milk.

Harold's meatloaf patties

Soak diced or grated bread with egg and a little milk, mix with some chopped onion, salt and pepper. Add the mixture to some ground beef, maybe 1/3 mixture to 2/3 ground meat. Form little patties and cook them in the oven on oven paper, or in a slightly greesed frying pan. No need to serve them hot and they can substitute snacking. My father Harold would make a whole bowl of these and just set them out on the table, they disappeared quickly.

Vegetable soup

Basically you can put together any types of vegetable (except maybe salad!) you have around and cook them together. The basics not to miss are: white onion, celery, tomato, carrot, potato. Add a little grated ginger if you like, it's good for your health, it gives a little zest to the soup that enables you not to add salt. Garlic is also good to add, maybe an herb such as Parsley or Basil. Other foods can be added such as Pumpkin pulp, string beans, lima beans, lentils, black beans, zucchini.
I cook it all together in enough water to cover all the foods, but not too liquidy. I either grind things with the hand grinder in the pot or when the soup cools a bit, in a blender. If it comes out a little watery, you can reheat adding a little pastina or some rice. Serve with parmesan (parmigiano) cheese or croutons baked in olive oil.

Fenneled string beans

Prepare cooked string beans, better if they are done fresh and not from the can. Let cool. Grind some fresh crisp washed fennel, add some of the sting beans and grind again together. Add just a little mayonaise, or some olive oil and a little salt and pepper. Great side dish.

Ground salad

Grind any crisp salad ( the red salad is exquisite, Belgian salad too works well) together with some white or spring onion, even fresh chives, maybe some grated walnuts and fresh garlic or ground garlic (without salt). Add Modena vinegar and olive oil, no need to salt but maybe a little is ok. Yummies

Spicy sweet potatoes

Cook peeled sweet potatoes with some peeled fresh Ginger in abundant water until soft (10'). Add some butter and milk (or soya milk - rice milk - almond milk) and blend or smash and mix with a potato smasher. Serve hot! No need for salt.

Joan's coleslaw

Grind together a cup of fresh cabbage with a pickle or two, a little onion. Mix well and add either mayonaise or olive oil with dark vinegar. No need for salt or pepper in my opinion.