Easter Menu Suggestions...Husvéti Menü Ajánlat

Today is Yesterday was... St. Patrick's Day...celebrated mostly in Ireland, but here in the United States as well...and all over the world. You don't have to be Irish to celebrate this special day, just have the love of 'green' as I do...have the 'luck of the Irish'...and mostly love of the traditional Irish food, bread...as in Soda Bread, which I also made, just not posting it today since my daughter Lora, @ Cake Duchess, made the same exact recipe and posted hers, for today.

I spend way too much time on Pinterest, and not enough time on my blog these last few months. I cannot download photos from my camera for the last couple weeks...and of course, to upload. I ordered the needed accessories to replace the old ones for my Canon Power Shot SX130, from Amazon; (cable cord, and adapter)...and if that doesn't work, then I will upgrade to a Canon Rebel camera!

 

"Green is the color of nature, fertility, life. Grass green is the most restful color. Green symbolizes self-respect and well being. Green is the color of balance. It also means learning, growth and harmony. Green is a safe color, if you don't know what color to use anywhere use green.

Green is favored by well balanced people. Green symbolizes the master healer and the life force. It often symbolizes money. It was believed green was healing for the eyes. Egyptians wore green eyeliner. Green eye shades are still used. You should eat raw green foods for good health. Friday is the day of green. Green jade is a sacred stone of Asia." 

HAPPY(belated) ST. PATRICK'S DAY!

                                             Vegan Avocado-Tomato Toasts for #greenslove
Moving on to the next project:

I have been graciously invited once again...this year by a special Hungarian food blogger friend, from Katalin @Konyhája to participate in this Easter Menu Suggestion...Husvéti Ajánlat Játék originally initiated by Éva, from Takarékos Konyha...literally meaning, Éva's Thrifty Kitchen, in English. What a coincidence. My blog is Food and Thrift, in Hungarian...Étel és Takarékosság, very similar. 

Katalin, köszönöm szépen a kedves meghivást...Éva, köszönöm a kedves Husvéti Játékot!

This year, I will be featuring light, and Springtime suggestions...Easter is coming rather early this year, so is Passover, which always coincides with Easter...not a coincidence! For this year, I am featuring some International dishes...will be staying...have been staying away from heavy, and fatty meats, and red meats, although I do crave an occasional nice portion of steak, or homemade hamburger, grilled outdoors, with all the fixings!...never mind that, just lets concentrate on light, colorful, and tasty dishes that I have prepared in the past for spring, and summer, and stay with that!

Thanking Katalin, and Éva, and I will be paying forward the invite to 2 other food bloggers, as requested!
Köszönöm Katalin, és Köszönöm Éva...már is tovább adom a meghivót...Kriszti, az Illéskrisz Konyhája...  extending the invitation to Zsuzsa, from Zsuzsa is in the Kitchen
 Just click on the link for the original post, and recipe!

                                                              Vietnamese Chicken Noodle Soup

                                                               Wild Mushroom Risotto

                                          Fabrizio's Easter Lamb Shanks ...served over basic risotto, but can be served over Wild Mushroom risotto, as well! ...and I also recommend a nice spring pasta dish which you can pair with fresh salmon, if you wish not to eat lamb. (this year I'm omitting heavy meats)

                           Farfalle with Salmon, and Peas...in a light cream sauce

                                         Flourless Chocolate Mousse Cake

                                                Coconut Macaroons

                                             Perfect 'brownie pan' Brownies

                                                               

Eggplant Caviar

Continuing with my usual blogging has not been the easiest and smoothest thing on my list of things to do...just like my daily tasks these days, but I'm trying my best to catch up. I know I owe you, my dear friends comments, and replies on your blogs. It's not enough to be replying back on  my comment section, it should be done directly by visiting your blogs.

So, I will try harder...you've been all so sweet and kind with all your comments. I thank you for that!
I seldom make eggplant dishes, although I do love eggplant...as do all my family. So many ways of preparing it, for appetizers, side dishes, and main dishes. It is so versatile and can be prepared so deliciously, just like I made it for a wonderful appetizer.

 Eggplant Caviar is another favorite Sicilian dish which I have been making for a long time. It is quite similar to the famous Caponata, but with less ingredients, and is simplified, using only a few additions. Also, traditionally it is peeled and mashed up into a paste-like concoction which is not so attractive...so I prefer to leave the skins on which as you can see is soft and edible, and also leave most of it in chunks. All you need is some crusty bread, and enjoy!

Eggplant Caviar
recipe by; Elisabeth

1 large eggplant
1/4 cup plus 2 Tbsp. extra virgin olive oil
1 teaspoon red wine vinegar
2 cloves garlic minced fine
1/4 cup small capers
juice of 1 lemon
a handful of fresh chopped Italian parsley
sea salt, or Kosher salt to taste
fresh ground black pepper to taste
crushed red pepper flakes, about 1 teaspoon

Preheat oven to 400 degrees F. Line a baking sheet with dull side of the aluminum foil side up; spray with cooking spray. Cut eggplant in half, lengthwise then cut into thirds, and into segments as shown on photo. You can spray some more spray on the eggplant slices, or drizzle oil. (I sprayed mine with cooking spray)

Bake for about 20 minutes, and check to see if it needs liquid; just don't add any more oil...add about 1/4 to 1/2 cup of plain water to the pan...it will soak into the eggplant. Continue baking for another 25 minutes.(45 minutes total)

When eggplant has a brownish color and soft, carefully take the hot baking pan out and remove the eggplant pieces with a flat spatula onto a cutting board to cool for a few minutes then, cut into bite size pieces.

Have a medium size bowl ready to add the 1/2 cup oil, the chopped garlic, pepper flakes, capers, parsley, the vinegar, and the lemon juice. Add the salt and pepper. Carefully add the eggplant, you can mash some of them up. Stir carefully, and serve it on small plates for first course, or just appetizer. Drizzle extra oil on top, and garnish with extra parsley.  Serves 4

Easy Chicken Noodle Soup

Do you ever...or have you ever felt like there's a 'cloud' over your head and it just does not seem to want to leave?...no! I'm not talking about the Jimmy Dean breakfast sausage commercial with the actual dressed up person as a 'cloud' but a cloud that just does not seem to lift?...even if you live in S. Florida as I do.

For the last four months, one thing after another. My eye surgery, death, sciatica, the flu...and back again, feeling
'gloomy'! Not enough energy...not eating right, just plain tired, on-and-on. Valentine's Day did not help either...although I did get a beautiful bouquet of red roses from my precious and beloved children and grandchildren, so that really cheered me up. As for cooking and baking, I haven't done much...isn't it nice to have a wonderful daughter that cooks and bakes every day and shares, the 'love'?

Talk about sharing! My dear friend Marina, @Picnic at Marina offered to treat me to a nice bowl of her famous Chicken Broth, but of course she lives much too far. I did make a huge pot of almost the same identical broth, but I like to put more carrots and a sweet potato as well...it's just me. You can make such awesome recipes with your fresh broth; all you have to do is just freeze them in ice cube trays, or portion sized plastic containers and pop them out of the freezer to have it ready when you need it for a recipe that calls for chicken broth.

For the actual recipe, click on Marina's beautiful blog for the Hot Water Soup...a.k.a. Chicken Broth and you can variate this amazing broth to make Easy Chicken Noodle Soup if you would like more vegetables and noodles, or as in my case, I added leftover broken up thin spaghetti pieces right into the boiling broth.

 Never under estimate the power of a great homemade chicken soup...so many different ways of making it from just by making a huge pot of chicken broth. I actually used up half of the entire large pot of the broth to make my simple Chicken Noodle Soup with my simple favorite vegetables.

Easy Chicken Noodle Soup
inspired by Marina's Chicken Broth

2 1/2 quarts (80ozs.) (2 1/2 L.) homemade chicken broth, (for recipe click on the link at Marina's)
3 peeled sliced, or diced carrots
1/2 large onion or 1 small chopped
2 stalks celery chopped
1 large, or 2 small bay leaves
Leftover pieces of chicken from the broth
2 med. red skinned potatoes (don't peel) diced
handful of fresh parsley chopped
2 Tbsp. canola, or vegetable oil
Leftover thin spaghetti about less then 1/4 lb. broken up in bite size pieces, or use noodles of course
adjust flavor by adding spices of your choice...I added
freshly ground pepper, and hot sauce, or red pepper flakes if you like it spicy. (optional)

You can use canned broth, or water, adding bullion cube if you're not using homemade broth.

Saute onion, carrots, and celery in the canola or vegetable oil, until onion gets glossy, and wilted. Add the potatoes, the chopped parsley, bay leaves, your seasonings, and add about 2 cups of the broth. Cover, and slowly simmer until all the vegetables are almost done. Add the rest of the broth the torn up chicken pieces, let the broth come to a boil, add the broken up spaghetti pieces or small amount of noodles right into the broth and boil gently until it's cooked completely. You can cook the broken up spaghetti pieces or as much noodles as you want separately, and add as you go along. You can sprinkle extra chopped parsley on top, and adjust seasoning
 Noodles or pasta tend to get soggy in the broth so do not cook a large amount in the broth itself.
Serves an entire family of 4-6 with this generous delicious soup...fit for the GODS!

Cavolfiore con Uovo-{Cauliflower in Egg Batter}

Hi Friends,
I've been wanting to do a blog post and go around commenting for the past two weeks now. I'm feeling much better now, no sciatica pain...battled a bad flu since that time as well. Your thoughtful comments have meant so much to me to know I have you as my friends...and not just 'readers' as quite a few bloggers refer to other bloggers, and I have actually discovered the reason 'why'!

 While I was checking sources for recipes on Pinterest, I have bookmarked several sights with the most amazing photos and recipes but unfortunately these bloggers have only a few commenters for their lovely posts...and it really is sad. Maybe they're not reaching out for more viewers or have their blog in the research engines or RSS feeds. Don't know and...just wondering!

Until now, I just haven't had the strength emotionally and spiritually; even though I made two amazing appetizer dishes in the one month anniversary of Rosario's passing.These two appetizers were his all time favorites which he made throughout the years and even for this last Christmas...which we are all still wondering how in the world he made it when he was so gravely ill.

I have missed you all, SO very much! Thank you for all your loving and caring condolences, your thoughts and prayers which helped tremendously. As far as my blog, all I have been doing all these weeks lately, is pinning on Pinterest for hours at a time (guilty!) Just can't resist finding beautiful fashions, colors, and of course FOODS! Especially now, with Valentine's day in a couple days.

Today is President Abraham Lincoln's Birthday...what a GREAT man HE was!  Tomorrow is Ash Wednesday, and Thursday is VALENTINE'S DAY! Oh, and I did forget...which you all know by now, Pope Benedict resigned?!

Our world sure is changing...hopefully for the better, although not so sure about our crazy weather in the north east with the famous NEMO snow blizzard. Hope that some of you that are living in the north east have been safe and been able to climb out of all the snow piles.

I am so happy to be back after near month break and promise to stay in touch and visit...visit...visit all you sweet, dear friends! Thank you for all you caring support from me and my children, Lora and Joe! xoxo

Cauliflower is one of my all-time favorite vegetables...even more than, broccoli. Love the mild flavor all it's own. Love the crunchy flavor raw, roasted, steamed, in soups especially. Also is so good 'pickled' and dipped in egg batter and fried in fresh canola oil...just can't resist eating only one. This recipe which is totally 'handed down' for years, and will stay a 'staple' holiday, or special occasion appetizer in our family.

Cavolfiore con Uovo
Cauliflower with Egg Batter
recipe; handed down from the Pregadio family, 
(with slight adaptation)

1 large cauliflower
2 cups flour
1 cup canola oil (for frying, or more if needed)
3 eggs well beaten
salt and pepper to taste
paprika, to sprinkle on (optional)
Cut cauliflower in half, and then in large chunks.
Boil until al dente...do not overcook.

When cooked strain in colander, rinse with cold water in kitchen sink.

Cut in portion size pieces...as shown in photo.

In a large bowl, add the flower and the seasoning and add the cauliflower pieces. Incorporate the pieces real well so that they are all coated well.

With a tong, dip no more than three pieces at at time in the eggs. (if you need more eggs beat a couple more, just do not add water to the egg batter)

In a large cast iron, or heavy skillet, fry until golden...just do not crowd the pieces, or they will not fry properly.

Fry in hot oil until they're golden brown...

Drain on double folded paper towel, and assemble them unto a pretty serving platter.

You can serve them with your favorite dipping sauce, which I did not include in this recipe; there are so many amazing ones out there.

This is the most favorite appetizer of all...next to the Eggplant appetizer (sneak preview) for next post! The Eggplant appetizer is a roasted eggplant cut up in chunks and scooped pieces with fresh garlic, crushed red pepperrs, extra virgin olive oil, lemon juice, and capers. A re-created recipe by me from the original Caponata...minus the tomatoes, olives, and the celery.

As for my Pinterest mania...this is where the FUN comes in! You collect your favorite things on your pin board, and if you're lucky enough to find the source where it came from, you will also get the recipe. For Valentine's I have a special board called 'my funny Valentine' which really is a name of a song I love so much.

Have you ever seen such a gorgeous festive cake for Valentine?. Well, this tops them all!

I did not see this pinned on Pinterest...but the Valentine's wish was on Pinterest. Checked the source, and it came from; splenderosa.blogspot.com

Isn't Pinterest the greatest? You can get so hooked on it, and get lost for hours at a time! Hugs,

Lemon Meringue Pie...in Memory of Rosario

The most perfect and heavenly Lemon Meringue Pie...a true Southern delight!
photo, and recipe, courtesy of...What's Cooking America

Who would not love a tangy sweet, and sour perfect Lemon Meringue Pie?...certainly all of us would love this perfect Lemon Meringue Pie, including my ex-husband Rosario;

He has passed away since I wrote the last post on my blog, on New Year's Eve. It's been very painful since that time. He passed away peacefully, on Jan. 3rd. of 2013. His last wish for Christmas was to have Lemon Meringue Pie...which he has been given as a gift from a dear family friend. She made the most fabulous Lemon Meringue Pie and as a gift to Rosario, for the last 10 years.

Unfortunately, this year she was not able to make it for him, and as for me...I have not made it in decades...with Eagle Brand Condensed Milk..which worked just fine, but there is a better method of making this heavenly... all American Southern pie!

At this moment, I am in excruciating pain from Sciatica (a very painful low back nerve pain)...which has started after this weekend from Rosario's Memorial service...still not buried...will be buried overseas in Sicily (Italy),,,accompanied by our son Joe. I posted on 'facebook' ...but not have had the strength to post it on my blog, so far. I could barely walk from the pain, and nerve, shooting up and down my low-back, and leg...but it's starting to ease up a little.

I owe you, my blogger friends the explanation of why I have been absent from my blog for so long.Thank you for all your kind comments, and condolences on my facebook page. Lora has not been able to update her blog as well, since...fortunately for her, her in-laws from Italy came to the rescue to help in any way they can. They are so super sweet, and kind. We, now, can start to eat some delicious home-cooked meals for the next month!

'Should Old Acquaintance Be Forgot?'...Happy New Year!

Harry: What does this song mean? My whole life, I don't know what this song means. I mean, 'Should old acquaintance be forgot'? 
 Does that mean that we should forget old acquaintances, or does it mean if we happened to forget them, we should remember them, which is not possible because we already forgot?

Sally: Well, maybe it just means that we should remember that we forgot them or something. Anyway, it's about old friends.

A little history about Auld Lang Syne...from Wikipedia
"Auld Lang Syne" (Scots pronunciation: [ˈɔːl(d) lɑŋˈsəin]: note "s" rather than "z")^[1] is a Scots poem written by Robert Burns in 1788^[2][3] and set to the tune of a traditional folk song (Roud # 6294). It is well known in many countries, especially in the English-speaking world; its traditional use being to celebrate the start of the New Year at the stroke of midnight. By extension, it is also sung at funerals, graduations and as a farewell or ending to other occasions. The international Boy Scout youth movement, in many countries, uses it as a close to jamborees and other functions.
The song's Scots title may be translated into English literally as "old long since", or more idiomatically, "long long ago",^[4] "days gone by" or "old times". Consequently "For auld lang syne", as it appears in the first line of the chorus, might be loosely translated as "for (the sake of) old times".
 

 ...Scene from my favorite holiday movie....When Harry Met Sally-Meg Ryan and Billy Crystal (1989)...at the stroke of midnight!
 (I loved all the 80's and 90's love stories with Meg Ryan w/happy endings...don't we all love 'happy endings?)

Well my dear friends, here we are at the 'wind down' of 2012...we survived the 'foretold' Mayan earth destruction, and we will survive many other disasters...just having faith in God and one-another!

While some of you friends are already celebrating New Year's Day with loved ones and friends...we are still counting down the clock for midnight. As for me, getting adjusted to seeing the way I see; for right now...'it is what it is!'...just have to wait out the months of seeing better. Just was not in the 'spirit' of celebrating...although I also had the invitation of going to dinner at my son-in-law's restaurant; instead, I am happy to stay with my little grandson, and watch 'When Harry Met Sally' for the umpteenth time!

You have all been so kind to me with your heartwarming and encouraging lovely comments...I just feel like a 'schmuck' now for not commenting on your blogs...which I plan to do so very soon!

Our holiday season this year has not been one of the best, my ex-husband (Lora's dad) has been in the hospital since Christmas day and will be coming home after New Year's ...and he is still not well, and will be needing 'round the clock' nurse care for a couple weeks...so, it's never a dull moment, but then; I'm still hopeful that all will be well, and things will start out positive and happy in the New Year. 
 

Wishing you a Happy New Year...in health, prosperity, and good fortune, in the coming year!
Love,
Elisabeth

 
  

Pumpkin Cranberry Bundt Cake...Merry Christmas!

I've been so immersed with my own health and family situation, that I have felt so out of touch for the last month!
Funny...how you feel out of 'touch' when you can't see properly...it's almost like not hearing, or functioning right...but I was determined not to let me down. As long as I can see well with my good eye, and will have to wait patiently to get to other eye sight corrected in a few months...I should be counting my 'blessings'!

You all have been such an inspiration for me, and I am 'forever' grateful for that! Thank you, from the bottom of my heart!
I made this easy Pumpkin Cranberry Bundt Cake, knowing I had all the ingredients on hand, including the fresh cranberries. I did not...and cannot slice it, since it's for Christmas...but I do have the source which I got the recipe from!

Pumpkin Cranberry Bundt Cake

Print

An all-in-one holiday bundt cake filled with pumpkin, cranberries and almonds. Topped with cream cheese icing.

Yield: 1 9-inch bundt cake

Ingredients

For the cake:

• 2 cups (240 grams) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 2 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon ginger
• Pinch salt
• ¾ cup (170 grams) unsalted butter, at room temperature
• 1 cup (215 grams) brown sugar
• ½ cup (100 grams) sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1¼ cup (338 grams) canned pumpkin puree
• ¼ cup (85 ml) molasses
• 1 cup (100 grams) fresh cranberries, roughly chopped
• 1 cup (110 grams) almonds or pecans, chopped

For the icing:

• 4 ounces (113 grams) cream cheese, at room temperature
• ½ cup (110 grams) powdered sugar
• 1 teaspoon vanilla extract
• 3-4 tablespoons milk

Instructions

To make the icing:

1. Preheat oven to 350 degrees F. Butter and flour a 9-inch bundt pan.
2. In a bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand mixer, beat together the butter, brown sugar and sugar together until pale in color and creamy. Add the eggs one at a time, mixing after each, followed by the vanilla. Add the pumpkin puree and molasses and mix until combined. Add the dry ingredients and mix only until the streaks of flour are gone. Gently stir in the cranberries and pecans.
4. Spread the batter into the prepared bundt pan and bake until a toothpick inserted into the center comes out clean and the top bounces back when touched, about 1 hour.
5. Let cool in the pan 10 minutes, then invert onto a wire rack or plate to cool completely.

To make the icing:

1. Beat the cream cheese in a stand mixer or with a hand mixer until smooth. Add the powdered sugar and vanilla extract. Add enough milk to get a spreadable consistency.
2. Spread the icing on top of the bundt cake, letting it drip down the sides. Let the icing set before serving.
3. Store leftovers in the fridge for up to 3 days.

Notes

Recipe adapted from Baking from My Home to Yours.

Merry Christmas around the world

Christmas around the world

Afrikaner (Afrikaans) ~ “Geseënde Kersfees”
Argentine ~ “Felices Pascuas”
Bohemian ~ “Vesele Vanoce”
Brazilian ~ “Boas Festas”
Chinese (Cantonese) ~ “Saint Dan Fai Lok”
Danish ~ “Glædelig Jul”
Dutch ~ “Vrolijk Kerstfeest”
English ~ “Merry Christmas”
Filipino ~ “Maligayang Pasko”
Finnish ~ “Hyvaa Joulua”
French ~ “Joyeux Noël”
German ~ “Froehliche Weihnachten”
Greek ~ “Kala Christouyenna”
Hawaiian ~ “Mele Kalikimaka”
Hebrew ~ “Mo’adim Lesimkha”
Hungarian~ " Boldog Karácsonyt"
Icelandic ~ “Gledileg Jol”
Indonesian ~ “Selamat Hari Natal”
Irish ~ “Nollaig Shona Dhuit”
Italian ~ “Buone Feste Natalizie” – Natale italiano
Japanese ~ “Kurisumasu Omedeto”
Korean ~ “Sung Tan Chuk Ha”
Lithuanian ~ “Linksmu Kaledu”
Malay ~ “Selamat Hari Natal”
Maori ~ “Meri Kirihimete”
Norwegian ~ “God Jul” – Jul i Norge
Romanian ~ “Craciun Fericit”
Peruvian ~ “Felices Fiestas”
Portugese ~ “Boas Festas”
Slovakian ~ “Vesele Vianoce”
Spanish ~ “Feliz Navidad” – Cyber Navidad
Swedish ~ “God Jul” – Jul i Sverige
Welsh ~ “Nadolig Llawen"


...May all your Christmas dreams...and wishes come true!
Hugs,