Sauteed Winter Greens

Fonte: Mom; cir. forever!

 

Stampa Ricetta
Sauteed Winter Greens
This recipe was inspired from the childhood memories of my mom sautéing spinach and mushrooms. I loved this dish. I think I loved the mushrooms more than the spinach, but either way, it was usually served with a chicken dish and mashed potatoes. This was the only time we had sautéed greens. As a young adult, living on the farm was a big eye opener for me. I was introduced to so many imaginative varieties of vegetables that I had to become efficient in preparing vegetables and do it well. I have total comfort with vegetables and don't find them dull or intimidating at all. I was watching an episode on youtube of Julia Child. It was in the 50's, she was fresh back from France and she was convincing the viewers to work more with vegetables. She, in her adoring fashion, was nearly close to begging people to work with vegetables. I think in the west at least (California) the veg culture has changed and we no longer need much convincing...we see the immense benefits with working with veg beyond the baby-food stage. Vegetables should be cooked lightly and should have their natural crunch in the final dish. To over cook vegetables is just an insult to them. Keep these winter greens lightly cooked, full of bright green flavor and reap the benefits with every bite. Godere!
Cucina Italian
Tempo di preparazione 10 verbale
Tempo di cottura 10 verbale
Porzioni
persone
Ingredienti
  • 2 lb fresh greens spinach, rapini, kale, chard, spigarelli, beet tops, ...
  • 2-3 Tbs olio d'oliva nice, hearty organic blens
  • 2-3 cloves aglio diced fine
  • 1 whole cipolla red if possible, or the normal yellow is always great
  • 1/4 tazza sunflower seeds slightly toasted in the pan, used as a topper
  • 1/4 tazza hymilian gogi berries put in at the final minute of cooking.
Cucina Italian
Tempo di preparazione 10 verbale
Tempo di cottura 10 verbale
Porzioni
persone
Ingredienti
  • 2 lb fresh greens spinach, rapini, kale, chard, spigarelli, beet tops, ...
  • 2-3 Tbs olio d'oliva nice, hearty organic blens
  • 2-3 cloves aglio diced fine
  • 1 whole cipolla red if possible, or the normal yellow is always great
  • 1/4 tazza sunflower seeds slightly toasted in the pan, used as a topper
  • 1/4 tazza hymilian gogi berries put in at the final minute of cooking.
Istruzioni
  1. Get a nice size sauté pan. Get the olive oil warm and begin to cut your onions in nice, fine slices. Add garlic and sauté until translucent.
  2. Wash your greens well, be sure to remove all the fine dirt that likes to settle in their leaves. Pat dry. Trim and discard stems and begin to slice up all the leaves evenly.
  3. Add sliced greens to onion/garlic sauté, give it a quick mix around. Turn off the heat from the stove, toss in the gogi berries and put the lid on. I leave the pan on the warm stove or you can remove it if your time exceeds a few minutes. Add your toasted seeds to top. Servire.
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Caramel Chip Cookies di Clara

Fonte: Adapted from Betty Crocker cookbook. cir. 2012

Stampa Ricetta
Clara's Caramel Chip Cookies
This recipe makes it to heritage because after all it is a family recipe, anche se si tratta di una nuova fresca uno. Mia figlia aveva un desiderio per biscotti al cioccolato. Living in Europe is definitely another continent when it comes to chocolate chips. Needless to say, my organic Trader Joe's chocolate chips were no where to be found! Così, the old saying "when in Rome..." came to light. What I did have were caramel chips. It seemed enough a possibility that it got my little daughter to work creating her new version of the chocolate chip...the caramel chip cookie. It's a good little cookie with a lot of big flavor and sweetness. Whip yourself up a batch, and see what the natives think in your house. Godere!
Cucina americano
Tempo di preparazione 15 verbale
Tempo di cottura 15 verbale
Porzioni
biscotti
Ingredienti
  • 2 1/2 coppe farina an organic, all purpose is good. More white than anything else.
  • 2 cucchiaino bicarbonato di sodio
  • 200 Grams burro organic, and room temperature
  • 2 uova local, organic
  • 1 1/2 coppe zucchero organic turbinado sugar or raw
  • 1 tazza caramel chips organic if possible
  • 1/2 coppe noci organic and chopped
Cucina americano
Tempo di preparazione 15 verbale
Tempo di cottura 15 verbale
Porzioni
biscotti
Ingredienti
  • 2 1/2 coppe farina an organic, all purpose is good. More white than anything else.
  • 2 cucchiaino bicarbonato di sodio
  • 200 Grams burro organic, and room temperature
  • 2 uova local, organic
  • 1 1/2 coppe zucchero organic turbinado sugar or raw
  • 1 tazza caramel chips organic if possible
  • 1/2 coppe noci organic and chopped
Istruzioni
  1. Forno caldo @ 200º C. Linea teglia con carta da forno, annullare.
  2. Unire lo zucchero e il burro morbido e mescolare w / mixer fino a morbide forme di pasta. Aggiungere le uova, uno alla volta.
  3. Dopo aver unito in una ciotola a parte gli ingredienti secchi, mescolare il bagnato con la secca con una spatola o con le mani per legare in modo uniforme. Ora, aggiungere la caramello e noci.
  4. Quando pastella è uniformemente mescolata cominciare a scavare pasta con un scooper gelato, tracciare i biscotti cotti in fila. Ricorda che essi espandersi e crescere durante il processo di cottura, così consentire spazio sufficiente tra. Cuocere in forno per ca.. 15 il mio.
  5. Cool after baking.
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Francese Budino di pane con salsa di Whiskey

Fonte: Mom; cir. 1990S '

 

Stampa Ricetta
Francese Budino di pane con salsa di Whiskey
Do you have those experiences with food as I do? Remembering the first time you tried something? I can rattle off numerous times I remember tasting something for the first time, and the lasting impression it has on me. Well if you are like me, this recipe will be one of those recipes for you. My mom made this one Christmas about twenty years ago. Like I said...I've never forgotten the first time I had this. With the warm whiskey sauce poured over it, it such a treat after a special winter's meal...maybe Christmas, or something like Christmas. Share this dessert with the people you love. Godere!
Cucina americano, Italian
Tempo di preparazione 30 verbale
Tempo di cottura 55 verbale
Tempo Passivo 20 verbale
Porzioni
persone
Ingredienti
Bread Pudding Base:
  • 1 tazza zucchero organic, turbindino
  • 6 Tbs burro organic, and softened
  • 5 uova organic, farm fresh and beaten
  • 2 coppe panna organic
  • 1/8 cucchiaino cannella organic, fresh powder
  • 1 cucchiaino vaniglia organic bourbon
  • 1/4 tazza uva passa organic, sultan
  • 12 fette Day old French Bread with crust, cut into bite size pieces about 8 cups of cut bread
Whiskey Sauce: my mom doubles this sauce recipe
Cucina americano, Italian
Tempo di preparazione 30 verbale
Tempo di cottura 55 verbale
Tempo Passivo 20 verbale
Porzioni
persone
Ingredienti
Bread Pudding Base:
  • 1 tazza zucchero organic, turbindino
  • 6 Tbs burro organic, and softened
  • 5 uova organic, farm fresh and beaten
  • 2 coppe panna organic
  • 1/8 cucchiaino cannella organic, fresh powder
  • 1 cucchiaino vaniglia organic bourbon
  • 1/4 tazza uva passa organic, sultan
  • 12 fette Day old French Bread with crust, cut into bite size pieces about 8 cups of cut bread
Whiskey Sauce: my mom doubles this sauce recipe
Istruzioni
Bread base/soak
  1. Preriscaldare il forno a 350 Farenheit. In a large bowl, cream together sugar and butter. Aggiungere le uova, cannella, vanilla and raisins. Mix well.
  2. Use a deep 9x12 pan and arrange bread flat. Pour in egg mixture and let stand for 10 verbale
  3. Turn bread over so it coats evenly. Let stand another 10 minutes Press bread down, so that it is pretty well below the liquid.
  4. Make a water bath by filling a larger pan with water, almost full. Put bread pan in this water bath-this creates steam and prevents the bread from burning and becoming a scrambled egg mixture. Cover with foil, and bake for 45 minutes or however long it takes to brown. Now begin to make your whiskey sauce.
Whiskey Sauce
  1. In sauce pan, combine sugar, crema, cinnamon and butter. Portare ad ebollizione. Rreduce heat to medium, combine cornstarch and water, add to cream mixture and cook stirring constantly 1-2 verbale. Remove from heat and stir in burbon and set aside.
  2. Serve hot over pudding.
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