Pollo con Cipolle e Aceto (Chicken with Onions and Vinegar)
October 9, 2009 at 10:59 am | Posted in cooking, Food, Italian food, Recipes, Uncategorized, Weeknight Dinners | 13 CommentsTags: chicken, chicken with vinegar and onions, cooking, dinner, Food, fried chicken, Italian chicken, Italian cooking, Recipes, weekday meals
This is my new favorite chicken dish. I’ve raved over the years about my favorite cookbook in the entire world, “Cooking with Grace” by Grace Pilato, and once again I’ve found a treasure hidden in this wonderful book.
I think the name of the dish turned me off, and I was a bit frightened by the amount of vinegar. One day I was thinking about a chicken dish I had been served by my Italian grandmother, and suddenly it occurred to me that it had a bit of vinegar. I decided to go for Grace’s recipe, and am I ever happy I did. It was different and– dare I say—better than the chicken I had remembered–this is good old Italian fried chicken with a huge kick!
I’ve made it twice now, and I’ll be making it again very soon. I have served it with potatoes and with rice, I like it both ways.
Click below for recipe and more…
Continue Reading Pollo con Cipolle e Aceto (Chicken with Onions and Vinegar)…
Canning More Goodies
October 5, 2009 at 12:05 pm | Posted in cooking, Flexitarian, Food, gardening, photography, Recipes | 7 CommentsTags: apples, applesauce, canning, canning applesauce, chunky applesauce, cooking, food storage, fruit, grape jelly, green grapes
I LOVE apples!
Homemade applesauce is just plain yummy! I make mine with cinnamon and brown sugar.
It’s a very simple process.
Here is how I do it. Keeping in mind sweetness is individual taste–I add about 1/2 cup brown sugar and then increase as needed.
Angelnina’s Homemade Chunky Applesauce
About 15 apples–I used a mixture of gala and golden delicious
approx. 1/2 c to 1 cup brown sugar–more if you prefer
1-2 tsp cinnamon-you can drop in a cinnamon stick or two if you’d like
fresh nutmeg grated
1/8 tsp ground cloves–more if you’d like
small piece of lemon peel (opt)
Peel and core your apples, then chop them into large chunks.
Throw the quartered apples into a large pot–they’ll cook way down. Add the apple cider or water. Cook and stir on medium or medium low heat, until apples become very soft–then mash with potato masher. I keep mine chunky, so I do not strain. I do remove the lemon peel piece (if I use it) and make sure the cinnamon sticks are taken out after cooking.
After they are softened, I add the sugar, cinnamon, and other spices to taste. Taste for sweetness.
Keep stirring until most of the liquid is cooked out.
In the meantime, have sterilized canning jars (I filled 4 pints) at the ready to can water bath style.
Fill jars, leaving 1/2″ head space. Place new lids on and bands–Process in your water bath canner for 20 minutes. Any jars that do not seal, can be kept in the fridge.
NOTE: If you’ve never canned before, I recommend reading the Ball Canning Recipe Book. Follow instructions closely for safety purposes.
Next I made grape jelly out of my green grapes!
In order to avoid arm wrestling the squirrels and raccoons, I decided to pick all of my grapes and put them to use.
Click below to read and see more
Pickled Peck of Jalapeno Peppers
October 2, 2009 at 7:44 pm | Posted in cooking, Flexitarian, Food, gardening, Mexican Food, photography, Recipes, Vegetarian | 2 CommentsTags: canning, canning chiles, canning peppers, cooking, food storiage, jalapenos, mexican cooking, pantry cooking, peppers, pickling, preserving, spicy
Remember the chile peppers from my last blog? Well, I gathered up 2 pounds–I threw in a few cayenne to make it an even 2 pounds–and decided to pickle them.
Jalapenos can be green or red, or somewhere in between. The red ones have simply ripened longer.
I highly recommending wearing gloves when working with hot chiles. I used to think gloves were for scaredy cats–that is until I burned my fingers when I got hold of the hottest chile pepper north of the Mexican border.
True story–I had white blisters under my fingernails! Who knew blisters under finger nails are so painful they can keep you up at night?
Pickling liquid
Water Bath Canner (You can find these at most thrift shops!)
Pickled Jalapenos!
This is such a simple process. I’ll be adding pickled peppers to my canning list every year now!
These are HOT HOT HOT !
Mark used a few in chili last night, and they are just right! Flavorful and spicy little chiles.
I found a wonderful recipe for Pickled Jalapeno Peppers.
PICKLED JALAPENO PEPPERS
2 lbs jalapenos, washed, and stems removed (most of my peppers were red off the vine)
2 cups vinegar ( I used white)
2 cups water
1/2 cup olive oil
2 tsp Kosher salt
2 tsp pickling spices
I like to cut a slit down the side of each pepper.
Next, pack your prepared peppers into the jar-leaving about 1-2″ from top
Bring remaining ingredients to a boil over med high heat-stirring to dissolve salt.
Pour boiling sauce over peppers–leaving at least 1/2″ head space
Place lids on and screw on bands tightly
Process in boiling water bath for 20 minutes
Remove bands when cool (I don’t)
Make sure jars seal, those that do not should be refrigerated immediatey.
Store several weeks before use. (You can use them at any time, but they are more “pickled” weeks later)
Recipe says it makes 3 pints, but I ended up with 4 pints 
NOTE: If you’ve never canned before, I recommend reading the Ball Canning Recipe Book. Follow instructions closely for safety purposes.
A Trip to the Country
October 1, 2009 at 5:54 pm | Posted in Awareness, cooking, Family Fun, Food, Mountains, my life, photography, Uncategorized | 7 CommentsTags: apple capital, cabin, Eastern Washington, fruit, Icicle Creek, Leavenworth, Leavenworth WA., log cabin, mini-vacation, staycation, The CHeesemonger's Shop, vaction, washington, Wenatchee
My husband and I finally managed to squeeze in a mini-adventure. Fear and the recession made us think twice about spending money on vacations or mini-trips. We decided to throw caution to the wind and give ourselves a much needed break.
We headed to Eastern Washington to spend a few nights outside of a little mountainside town– Leavenworth–Washington’s own little Bavarian village.
I love this town. I especially love visiting in autumn, as Eastern Washington is the Apple Capital of America.
ABOVE: Our balcony view
ABOVE: We were surrounded by an apple and pear orchard
We found a little roadside stand off the beaten trails. A farmer offers–on the honor system!–all sorts of fruits and vegetables for 50 cents a pound. I don’t know about you, but 50 cents a pound is too difficult for me to pass up. Mark and I filled our trunk with an assortment of apples, pears, and peppers. We also visited a farmer’s market and bought fresh watermelon and cantaloupe.
SEE MORE WITH A CLICK HERE…
Seattle Italian Festival 2009
September 28, 2009 at 7:35 pm | Posted in cooking, Family Fun, Food, Italian food, My Dysfunctional family, my life, photography, Uncategorized | 12 CommentsTags: Fortissimo, Guanciale, Italian, Italian American, Italian Festival, la familia, Nick Stellino, Salami, Salumi, Salumi's Artisan Meats, Seattle, Seattle Italian Festival 2009, Tony La Stella & the Goombas
Another year at the Italian Festival in Seattle!
There is something about a gathering of Italians–and “wanna-be ” Italians–that makes me look forward to fall in Seattle. Mother Nature was certainly smiling down upon us–the sun was shining and the weather was perfect!
My two very favorite things about the festival are the celebrity chef and, of course, the music. I wait patiently to see our version of the Three Tenors–Fortissimo!
Above: Seattle’s Version of the Three Tenors!
Future Farmers of America and a Berry Crumble
September 3, 2009 at 1:06 pm | Posted in baking, Chick stuff, cooking, Desserts, Family Fun, Food, gardening, My Dysfunctional family, my life, photography, Recipes, Uncategorized | 19 CommentsTags: american gothic, baking, berry crumble, black and white, blackberries, cooking, digital photography, Food, photography, picking berries, raspberries, recipe
ABOVE: American Gothic? My son Sean, and his fiancee Olivia posed for me.
I was required to bring in five or more prints to present to my photography class. I had a lot of fun with this project.
If you’d like to see more photos I’ve taken please go to Angelnina’s Photography Blog
In other news….
Blackberry season, in my neighborhood, can easily turn to war. I can’t tell you how many times I’ve caught people trespassing on my property to pick the blackberries. Attempts to deter the berry thieves have been futile. People will break the law for a free blackberry. I’ve tried everything–from sneak attacks to police tape. It simply comes down to survival of the fittest. So far, a group of four elderly Korean women are burying me. These ladies are out before the rooster crows! They can clean out the entire patch of newly ripened berries in a single morning. Before I manage to drink my morning tea, the early risers have filled their buckets and–I’m guessing–have blackberry pies in the oven. I was lucky to score a few cups of berries to make my berry crumble. Thankfully, I had a cup of frozen raspberries to throw into the mix!
Berry Crumble
Filling
3 cups of your favorite berries or mix of berries
1/3 c sugar
1/8 c flour
Tbsp orange juice (opt)
Toss well, and heat a little on stove
-Pour berry mixture into little ramekins– I used 5
Topping
1/2 c flour
1/4 c brown sugar
1/8 c sugar
1/8 tsp Kosher salt
Pulse a few times to combine in food processor
Add
4 Tbsp cold butter , cut up
pulse until size of peas
Pour mixture into a bowl and add 1/4 cup dry oats ( I used Old Fashioned Quaker Oats)
stir in oats.
Place a few Tablespoons of topping over the berries in the ramekins.
Sprinkle sliced almonds over the top.
You will have some topping leftover–place in fridge to use next time!
Bake these on a lined baking sheet at 350 degrees till warm and bubbly–about 30 minutes +
Enjoy with a scoop of vanilla bean ice cream!
Got Potatoes? German Potato Salad!
August 12, 2009 at 1:41 pm | Posted in cooking, Food, gardening, photography, Recipes | 4 CommentsTags: Better Home and Gardens Cookbook, cooking, foodie, garden potatoes, gardens, German Potato Salad, photography, potatoes, recipe, salad, sidedish
ABOVE: Taters from my garden
When I was a pre-teen, I used to dig around in the kitchen cabinets looking for something to eat. Money was always tight, and fancy food in our house was a can of Campbell’s Vegetable Beef Soup. If we were out of canned and packaged foods, we usually had a bag of potatoes, a box of Saltines, a loaf of white sandwich bread, eggs, and a carton of milk. Many people would be surprised to know how many meals you can make with those five ingredients. Throw in some cheese and bacon and you’re going to eat pretty darn well.
If you’re ever hungry for a snack, but you haven’t gone grocery shopping yet, try crumbling some saltines in a large glass and then pour milk on top of your crumbled crackers–eat it with a spoon. Flavorful? No. Healthy? Not really. Filling? Mostly, yes.
One of the recipes I can remember digging out of my Mother’s only cookbook–”Better Homes and Gardens Cookbook”–is the German Potato Salad recipe. I remember the first time I made it–I thought I had died and gone to heaven. Simple ingredients turned into something kind of fancy!
Over the years, I’ve made the salad by following the recipe to a “T”. I made it again last week, and thought I’d share. If memory serves me right, as a kid, I had to substitute Spam for bacon. I don’t recommend using Spam.
I used the updated Better Homes and Gardens Cookbook
My good friend Liz gave me this book.
German Potato Salad
Makes 6 to 8 servings
6 medium potatoes (2 lbs)
6 slices thick bacon
1/2 cup chopped onion
2 Tbs all-purpose flour
2 Tbs sugar
1 1/2 tsp salt (less if bacon is extremely salty)
1 tsp celery seed
dash pepper
1 cup water
1/2 cup cider vinegar
2 hard cooked eggs, sliced
In a covered pan cook potatoes in boiling salted water for 25 to 30
minutes or untill tender; drain well. Peel and slice potatoes. In a
large skillet cook bacon until crisp; drain and crumble, reserving
1/4 cup drippings. Cook onion in the reserved drippings until
tender but not brown. Stir in the flour, sugar, salt, celery seed,
and pepper. Add water and vinegar. Cook and stir until thickened
and bubbly. Cook and stir 1 to 2 minutes more. Stir in bacon and
potatoes. Cook about 5 minutes or until heated through. Add hard
cooked eggs: toss lightly to mix.
Homemade Cannolis? Fuhgeddaboudit
July 15, 2009 at 4:02 pm | Posted in cooking, Food, Italian food, Recipes | 11 CommentsTags: cannoli filling, cannolis, chicken salad, cobb salad, cooking, deep frying, dessert, dinner salad, Food, homemade cannolis, Italian cooking, Italian food, quick dinner, Recipes, Sicilian cannoli, summer dinner, weeknight dinner
I have found a fool proof way to enjoy a fried dessert–guilt free! How? Serve a salad for dinner! No, I’m serious.
So what if you and I both know that salad dressings can be just as fattening as a juicy steak. I don’t know how it happens, but anything mixed with lettuce tricks my brain into thinking it is a low fat healthy meal.
Hey, whatever works–works!
I call this a Cobb Salad, but It isn’t exactly a true Cobb Salad. It’s something we love to eat for dinner when the weather is hot.
We grill some boneless, skinless chicken breasts
fry some bacon
hard boil eggs
chop up romaine and iceberg lettuce
Bake some homemade croutons
slice and dice, hard boiled eggs, avacado, feta cheese, bacon, tomatoes, sunflower seeds, cucumbers, radish, and just about anything you love to eat–and mix it all together. Top it off with Ranch or Ceasar Salad dressing.
Very tasty!
Now for the cannolis!
This is the first time I’ve ever made the shells–I usually buy them at the Italian deli and make my own filling. Rolling these in the pasta roller proved to be a bit challenging at first, then I realized if I roll them myself and then flatten them further in the pasta roller, things went smoother.
In the end, they turned out great, so I’m happy with the results. Mark said they were the best cannolis he had ever eaten. Who knew he didn’t care for the boxed shells?
Wish to see more of the process? Click below…
Triple Coconut Cream Pie
June 7, 2009 at 9:29 am | Posted in baking, cooking, Food, photography, Recipes | 21 CommentsTags: baking, coconut cream pie, coconut pie, cooking, cream pie, Food, pie, pies, recipe, Tom Douglas, Triple Coconut Cream Pie
ABOVE: Slice Triple Coconut Cream Pie
I’ve been teaching Olivia how to make pies this past week, and I’ve learned a few things myself.
I decided on two different kinds of pie: a cream pie, and a two crusted fruit pie. Olivia and I are both fans of coconut cream, so I set out to find the grand daddy of all coconut cream pies. I remembered an unbelievably great pie I had baked several years ago, and I once ordered the same pie at Tom Douglas’ restaurant, Dahlia Lounge, and I loved it! He calls it Triple Coconut Cream Pie, and it is over the top!
I don’t know why I started with a more involved recipe, but I told Olivia if you start with more challenging recipes, the other pie recipes will be a breeze.
Our timing couldn’t have been worse. We started making pie pastries late in the morning, and then we took our 3 mile hike on the beach while they chilled in the refrigerator. Sadly, we ran out of time, as Olivia had to leave before we finished the custard filling, but I was able to show her how to temper the eggs before she left. I completed the pie, and they joined us that evening to enjoy it.
We made our apple pie the next night. I should have known better than to squeeze two pies into one afternoon. Lesson learned.
Olivia brought her marble rolling pin, and I don’t think I’ll ever make another pie crust without one. They are just perfect for rolling out pie pastry.
Tom’s coconut pie pastry is a bit different than the usual pastry, the dough feels different than regular pie pastry. It has coconut and sugar mixed into it. It turned out very flavorful and flaky.
The pie filling calls for the seeds of a whole vanilla bean–the vanilla makes it! Don’t skip the real bean. If you have a World Market Cost Plus in your area, they are very affordable there.
This is one of my top five favorite pies ever! Next time, I will cut back on the amount of whipped cream topping, as it was just a bit too much for me, but when I mentioned that to Mark he gave the idea a thumbs down.
ABOVE: Olivia on a tea break
Olivia is the perfect future daughter-in-law. She is very patient, and she puts up with all my craziness in the kitchen. I can’t tell you how many times I had to tell her , “Don’t do what I just did!” She makes a great walking partner too!
ABOVE: Flakes of toasted coconut and white chocolate shavings
I used Lindt white chocolate–go cray with it and make sure you pop a bit of it into your mouth!
Click more for RECIPE
Turf and Surf ~Chimichurri Argentine Steak
April 21, 2009 at 8:03 am | Posted in cooking, Food, photography, Recipes, Weeknight Dinners | 9 CommentsTags: Argentine Chimichurri Steak, chimichurri steak, cooking, Food, grilling, kitchen gadgets, recipe, steak
NOTE: The following is a re-post from my Myspace blog. I posted this in February 2007 .
(Brackett’s Landing at Sunset)
Seattle has had some warm (over 50 degrees!) weather the past few days. We decided to fire up the grill and celebrate.
I’ve been experimenting with Argentine Chimichurri sauce, and I’ve found one I really love–Bob BLumer’s recipe (Surreal Gourmet). The sauce can be used on fish, chicken, or beef.
The squeeze bottle is a mixture of kosher salt and cayenne pepper. While grilling steaks give it a few squirts of this over the top, and you’ll love the kick it gives the meat.
Argentinian Chimichurri Sauce:
1 cup lightly packed chopped parsley (ideally, flat leaf “Italian” parsley)
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes (if you like it really spicey add a teaspoon +)
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil (I used half and half)
3 tablespoons red wine vinegar
3 tablespoons lemon juice
Steak:
1 tablespoon cayenne pepper
3 tablespoons salt
2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick (we used Rib-eye)
Preheat a grill.
Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
We kept marinating steaks with chimichurri and a few squeezes of the water cayenne solution. Best to serve the chimichurri alongside the meat and use the amount you like.
Save any leftover chimichurri in the fridge for more dinners. We loved it!
Read the reviews for this recipe here.
For photos and more, click below.
Served with baked potatoes and a chopped salad…heaven!
In other news:
My girlfriend, Liz, surprised me with a batch of late Christmas presents! Only a true friend understands my passion for kitchen gadgets! I look forward to trying them all out in my kitchen. I was desperate for prep bowls! The mint chocolate candle will come in handy too!
NOTE TO LIZ:
I’ve been using these items, and they are all excellent!
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