Food and Thrift

Cranberry Upside-Down Cake

Thanksgiving came...and went this year; with less family members, and less friends. Each year it is different than from the year before. Isn't it true, that during the major holidays we lose family and friends to 'death' or they just move away...move on...never to be heard from, again...or for a long time...no connection?... it does make one sad, but 'life does go on' and we have to make the best of it!

We have so much to be thankful for, and count our blessings even if its for our every day lives that we interact with other family members and friends that we see often, or once in-a-while! As far as some of our neighbors...well, in my situation where I live; that is very awkward. I hear the srong gusty winds these days, and the 'roaring ocean'. It is always
10 or more degrees cooler here, so this week one day, I woke up to what seemed to be freezing temperature, when others further up north, or in other parts of Europe had way below freezing and snow storms...no doubt!

Families in neighborhood communities; they treat each other with respect, and care about one-another! Even with the elderly folks that live alone are invited to holiday gatherings, so they don't have to feel left out. For example; my direct next door neighbor...an elderly retired professor, does not speak to anyone...just keeps to himself. He eats every meal...out! I do worry about him, especially during holidays because he does not even have one friend...always alone! I offered several times to help in any way, but I get rejection...so sad!

...let's get on with the rest of the Thanksgiving 'feast'...and recipe for the Cranberry Upside-Down Cake!

For the Cranberry Upside-Down Cake, I used the recipe from my sweet daughter Lora's blog @

Cake Duchess

note: if you don't have cake flour, it is important to substitute correctly for all-purpose flour but you have to make adjustment to it!

For the 1 1/4 cup of cake flour used in the recipe: use 1 1/4 cup all-purpose flour: remove 2 Tbsp. of flour, before sifting, and then replace it with 2 Tbsp. corn starch and add it to the flour, then sift together.

The basic rule; to substitute all purpose flour for cake flour;

Remove 2 Tbsp. flour per each cup of flour used! (you can omit the cornstarch replacement, but it does make it lighter)

I use a square glass Pyrex pan, sprayed the pan with Pam baking spray, cut out parchment paper to fit the inside of the pan, and sprayed that, as well.

The baking time; 350 degrees F. for 45 min. was absolutely correct temperature.

I used a small baking pan to place the cake pan on it, so when it came out of the oven, I could just flip the cake over on it, or your can flip it over directly on a platter. It was a lot easier this way, and peeling of the parchment paper was very easy. After cooling it down for 10 minutes, I was able to slice it and place the slice on the serving platter.

So, there you have it! The best moist cake...ever! I must confess, I like to trim the edges of cake, and devour it, myself...selfish? you bet! ...not feeling guilty, at all...I do it every time, especially when I make brownies, all edges are trimmed off and if you happen to be close by, I will share the fun and yummy pieces with you, but other than that I will offer the entire cake, and not save any pieces for myself! (my rules for me.)

Get the recipe HERE!

We share Thanksgiving feast with 20 people w/kids included...everyone pitched in. 2 huge turkeys, and lots, and lots of side dishes...and desserts! Just a few samples of the 'feast'...we all gained at least 5 lbs. each; at least!

Second huge turkey...not stuffed, stuffing on the side.

Can't have Thanksgiving or Christmas without the traditional French's Green Bean Casserole, which I make every year...(photo from last year...here's the recipe) French's Green Bean Casserole

Traditional 'super easy' to make Cranberry Sauce...and old recipe that I've made for years which now my daughter makes each year. Here's the recipe: Thanksgiving Cranberry Sauce

Also Lora's... Stuffed Acorn Squash with Quinoa, Dried Cranberries and Pinoli (pine nuts)

Lora's Classic Pumpkin Pie...(she made 2 this year)...also with homemade crust...yumm!
Here's the recipe: Classic Pumpkin Pie

Hanukkah candles were lit by Dr. Eric's son, River...a 'true inter-faith' group of people, with different heritage, nationality; Italian, Sicilian, Jewish, Hungarian, Polish, Irish and English, Colombian, and Mexican...( a united nation of different backgrounds)...and various religions...Jewish, Catholic, Christian, and Southern Baptist.

Blessings were recited by Dr, Eric's father, nonno Gil...

Nonno Sal...with his prayer and blessings (he wanted to have this special prayer in case he will not be here with us next year)...sigh!

Here are some of group sitting at the dinner table...Dr. Eric on the front left, (looks like I was the only camera person taking some photos)...others took I-Phone photos for their 'Instagram' ...OK, so I'm old fashioned!

The big kids (tweens, and teens)...enjoyed their meal outside on the back patio!

...a little 'nippy' temperature, but the fire pit kept them cozy and warm!

I am such a proud grandmother of 4...three, which are not shown. They are my greatest blessings and joy, along with their parents...my two children and their spouses! Without family to enjoy...even if you are single or a couple without children or grandchildren...you have to embrace 'life'...family members, and even if you just have one friend...do cherish that friendship!

I saved the 'best for last' our vet, and dear friend... with Lady...an abandoned beautiful Boxer, that he saved, after he was called to check this poor doggie living under a nearby highway bridge...surviving for over one year...full of scars, malnourished, and she almost had to be put down. He was able to befriend her...took her home, nourished her back to health after a couple serious surgeries...(having to deal with putting his own beloved old and sick Boxer; Charlie down)...that's what I call 'fate'...not only did the beautiful Boxer became a family member, but she was given the name 'Lady'...because she was so sweet, appreciative, with such nice 'ladylike' manners. She is with the family for one year now, and she is truly loved and cared for!

Dr. Eric does volunteer work once a week for people that cannot afford 'pet care'!

Isn't she absolutely adorable?...Lady sneaked up to me from under the dinner table, as I was sitting there, and gently rested her cute little head on my lap...looking at me with those sweet adorable and loving eyes! That's what I call a LOVE STORY! My heart simply melted, and it brought tears to my eyes!

So, I think I updated a lot this time...hope you all had a wonderful Thanksgiving...now it's time to go on a diet; not really a diet...diet...just cut down on extra helpings, and the desserts, until Christmas! xoxo

Hanukkah, and Thanksgiving, 2013= THANKSGIVUKKAH

This year, for the first time since 1888, Thanksgiving and Hanukkah coincide in what many in the Jewish community are calling “Thanksgivukkah.” The eight-day Jewish holiday begins at sundown on Wednesday. The next day is Thanksgiving.
Thanksgiving is about pilgrims and history...and turkey, of course; but most importantly, it's a holiday all about everything that we are thankful for!

Thanksgiving presents definite opportunities to appreciate where you came from and how far you've come ...considering 'where' you came from.
Are you looking forward to this year at your Thanksgiving gathering? Is there someone that you could ask to join your Thanksgiving gathering?

Well, I must say, it should be an important and blessed event for all. We have so much to be thankful for, and help the less unfortunate who are struggling in their every day life.

No one should be hungry on Thanksgiving, we live in the Land of Plenty, and we just need to spread the ‘plenty’ around a little bit sometimes.

In this time of year when so many worthy causes are asking for your spare change...give, even if it's a dollar or less! Realistically, everyone can only do so much...but we can ensure that at least one evening will be filled with warmth, food and love and help a family take at least one night off from the stress and worry they deal with every other day of the year!

HAPPY THANKSGIVING!

Thanksgiving is about pilgrims and history--and turkey, of course!--but most importantly, it's a holiday all about everything that we are thankful for. Cheerful, colorful illustrations accompany the simple
Rea

Recognized as a special day to express gratitude for life’s many blessings, Thanksgiving is a highly anticipated American tradition when family and friends come together for a celebratory feast.

The traditional Thanksgiving Day meal features a glorious turkey as the centerpiece, accompanied by splendid offerings of soups, salads, gravies, stuffing, potatoes, and various other side-dishes, desserts and delicacies

Read more: http://communities.washingtontimes.com/neighborhood/lifecycles/2013/nov/19/thanksgiving-day-celebrating-gift-health-family-an/#ixzz2loS6JucO
Follow us: @wtcommunities on Twitterd more here: http://www.miamiherald.com/2013/11/26/3781675/hanukkah-thanksgiving-bring-

Recognized as a special day to express gratitude for life’s many blessings, Thanksgiving is a highly anticipated American tradition when family and friends come together for a celebratory feast.

Orecchiette with Broccoli Rabe and Sun-Dried Tomatoes

One of my favorite 'comfort food' pasta is Orecchiette, with (Rappini)=Broccoli Rabe. Most recipes call for ground sausage added to it, and/or pancetta; but my favorite addition for color, and flavor is sun-dried tomatoes packed in olive oil, and slivered. Not chopped, but slivered, to actually be able to bite into the bitter-sweet-savory soft tomato that goes so well with the sautéed broccoli rabe.

The health benefits of Broccoli Rabe, are endless!

Health Benefits of Rapini (Broccoli Rabe):

Increased Protection from Bacterial and Viral Infections

Increased Immune Function

Reduced Cancer Risk

Reduced Risk of Colon Cancer

Protection Against Heart Disease

Regulation of Blood Sugar and Insulin Dependence

Slowing the progression of AIDS

Slowing Aging

DNA Repair and Protection

Protection Against Dementia

Alleviation of Cardiovascular Disease

Alleviation of Hypertension (High Blood Pressure)

Promoted Eye Health

Alzheimer's Protection

Osteoporosis Protection

Stroke Prevention

Reduced Risk of Type II Diabetes

Reduced Frequency of Migraine Headaches

Alleviation of Premenstrual Syndrome (PMS)

Antioxidant Protection

Prevention of Epileptic Seizures

Alleviation of the Common Cold

Prevention of Alopecia (Spot Baldness)

Alleviation of Inflammation

Rapini (Broccoli Rabe)...despite having the similar looking broccoli floret, is actually the descendant of the turnip and thought to have originated in China, or the Mediterranean. The Broccoli Rabe is bitter, with a sharp taste. It is often prepared steamed, with lemon, or garlic.
Read more: Health-Alicious-Ness.com

Here are a few recipe sources: Although I have my own, which is quite similar!
Whole Foods Market...Orecchiette with Broccoli Rabe, Sun-dried tomatoes and White Beans
Lidia's Italy...Orecchiette with Broccoli Rabe
Food.com...Broccoli Rabe with Sun-Dried Tomatoes and Orecchiette

Orecchiette with Broccoli Rabe and Sun-Dried Tomatoes
Elisabeth's version of this recipe

1 bunch of Broccoli Rabe...abt. 1 to 2lbs

wash thoroughly in cold water, cut hard ends off, and cut the entire bunch in three sections.

In small amount of water, with/or without a steam basket, steam with lid on, until it starts to get wilted. strain in colander and run cold water over it to stop the cooking process.

about 1/2 cup or more sun-dried tomatoes that is in olive oil. Slice each tomato in about 3 pieces, lengthwise and set aside.

not shown in photo: cut 3 cloves of garlic in half, and sauté in 3 Tblsp. of extra virgin olive oil until golden brown. Discard garlic. Saute about 1 Tblsp. of red chilli flakes, and leave it in oil.

Cook orecchiette pasta in rapidly boiling water, till al-dente. Save 1 cup of the cooking water...very important!

Saute the strained broccoli rabe in the garlic infused olive oil. Add the sun-dried tomatoes,
the strained pasta, add more olive oil to your liking, salt and pepper.

Give it a good stir to incorporate all the ingredients, add the reserved cooking water, a about 1/4 at a time...you can use the entire amount if you like it more saucy; add grated Parmigiano-Reggiana cheese, and serve.
You can add extra cheese when serving, along with additional freshly ground black pepper.
Buon Appetitio! Ciao:)

THAI-STYLE BEEF AND PASTA

Just when there's so much important information about Trans Fat...Sat. Fat...and of course we have been involved with the Low-Fat...Low Carb food education; I think the best way is to be informed, involved, but don't let it make you crazy to follow and go overboard on either one. Be sensible and know your food products which are good, or bad for you.

Linking to: Asian Food Fest @ frozen wings

Trans fat can impact your heart more than any type of fat

No matter how many calories you eat per day, the amount of trans fat you should eat remains constant: as little as possible. Since avoiding trans fats altogether is difficult, the American Heart Association recommends that no more than 1 percent of your daily calories come from trans fats. On an 1,800-calorie diet, you should consume no more than 18 calories per day in the form of trans fats. Since fat contains 9 calories per gram, this equals 2 grams of trans fat per day.

THE BAD FATS
Trans fats can often be found in processed foods made with partially hydrogenated vegetable oils such as vegetable shortenings, some margarines (especially margarines that are harder), crackers, candies, cookies, snack foods, fried foods, and baked goods.

Trans fats are invented as scientists began to "hydrogenate" liquid oils so that they can withstand better in food production process and provide a better shelf life. As a result of hydrogenation, trans fatty acids are formed.

Trans fatty acids are found in many commercially packaged foods, commercially fried food such as French Fries from some fast food chains, other packaged snacks such as microwaved popcorn as well as in vegetable shortening and hard stick margarine.

Saturated fats raise total blood cholesterol as well as LDL cholesterol (the bad cholesterol). Saturated fats are mainly found in animal products such as meat, dairy, eggs and seafood. Some plant foods are also high in saturated fats such as coconut oil, palm oil and palm kernel oil.
Avoid using cooking oils that are high in saturated fats and/or trans fats such as coconut oil, palm oil or vegetable shortening. Instead, use oils that are low in saturated fats and high in monounsaturated and polyunsaturated fats such as canola oil, olive oil and flax seed oil.

Minimize using commercially packaged foods which are high in trans fats. Always read labels to look for trans-fat free alternatives.

As saturated fats are found in animals products, use lower-fat version dairy such as 1% or skim milk instead of whole milk. Trim visible fats and skins from meat products.

Source:

LOW FAT BASICS...LOW FAT COOKING

(and various health related sources from the Internet)

Just think...when you find the perfect selection that inspires you and knowing that you don't have to google it, or search through your collection of cookbooks...then just relax and simply print out your blogger friend's recipe and go for it!

With the holidays just around the corner, you want to have something quick and easy...yet, exciting and tantalizing for your 'taste buds'...questioning, what kind of spices are used in this addictive, crunchy, sweet, and spicy walnuts. Most of the recipes for this type is usually made with pecans, but as a personal preference...I think walnut work better; for one thing, they are less expensive, and crunchier. Pecans are softer and I would save them for cakes and pies!

Check out this recipe and more...Asian inspired; from my talented friend...
Ridwan, @Rice and Coconut

I did change the title of this yummy treat, since its sweet, and spicy! (this is how recipes are made, but its always nice to give credit to the actual source, which most bloggers DO NOT follow) In the old days of our mothers and grandmothers, it was 'word of mouth', 'hands on', and of course 'hand me down' recipes, even in the seventies when I was a very young mom with toddlers, we just copied down recipes from friends' handwritten, and/or books and old magazines...never thinking about the source. No excuse these days, unless you create your own recipe just from your own creative basic source.

I did use the same amount...12 oz. shelled walnuts; the only addition of spice, was the cayenne pepper, in addition to the other spices.
Also, I used Spam, to spray the aluminum lined toaster oven tray.

I put all the walnuts, spices, and maple syrup which I added more than just drizzle on...mixed it up and got it ready to toast in the oven.

Now, you just spread evenly, and bake at 350 degrees F. for no more than 12-15 minutes...any longer than that, they will start to burn, so be careful!

I did not equally measure things...just 'eyeballed'

all the ingredients, and being careful not to 'over spice'...probably used about 1/4 cup of pure maple syrup. You can store in tin can the leftovers
but I doubt you will have any leftover, its so
addictive, and oh, so heavenly with goat cheese
on pear slices! Do try out this recipe, from
RIDWAN
...and tell him I sent you! xo

Spiced Cinnamon Rolls with Maple Glaze

Of all the recipes I would call my favorites...I still prefer, and love Cooking Light magazines, books, which now I only have only two books from 2007, and 2008 left. With all my collection from a decade of Cooking Light books that I collect from my 'thrift finds'...of course, they were practically all new, and purchased from Goodwill @ $2.49; like I mentioned, end of the book bargains. I re-donated so many books back to them, just don't want to pile them up to my collections. I have down-sized so much over the few years on just about everything.

When death occurs in the family, you have no other choice, but to give away things that you cannot keep...i.e. lack of storage, painful memories, and outdated items, so you donate, sell, or simply give it away. I can always tell someone passed away, when I walk into Goodwill...see beautiful furniture, dishes, glassware, matching coordinating sets, and think; wow! their children did not want any of these things and feel a bit of sadness...knowing we did the same things, and just keep certain items for 'rememberance' ...and ending up the same way!...now, I totally got off the subject of my most amazing, and ooey-goeey, light Cinnamon Rolls!

The best part of these yummy rolls are the addition of the (roasted, or cooked) squash. I used acorn squash. Simply bake it for 45 minutes...split in half, clean seeds out, cover with aluminum foil and bake on 400 degrees F. until soft when you prick, and test with a fork. Roasting the squash intensifies the sweet natural flavor.

In my opinion, its so much easier to get ideas from magazines...even if they are not your own...you simply copy the name of the recipe; the source, and date, and you can google it online. That's what I've been doing lately. While sitting in the waiting room at doctors' office, instead of tearing pages out...sneaking it in your purse, lol...or even worse; snagging it, knowing they have at least three more other issues...and even worse; taking it from your daughter, 'hint-hint'...who gets every cooking issue of SAVEUR (gift from me)...Bon Appetit (also a gift from me)...Cooking Light, and various other magazine, which she cannot part with...again, google online, and chances are you will find everything that you are searching for, and more!

Spiced Cinnamon Rolls with Maple Glaze
from: Cooking Light, Nov. 2011

Ingredients

Ingredients

Rolls:
1 cup warm water (100° to 110°)
1 tablespoon granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
11.9 ounces bread flour (about 2 1/2 cups)
6.47 ounces all-purpose flour, divided (about 1 1/4 cups plus 3 tablespoons)
1 teaspoon salt
1 1/2 teaspoons ground cinnamon, divided
1/4 teaspoon ground nutmeg
Dash of ground cloves
1 cup mashed cooked ~~delicata~~ squash-(acorn squash works great)
(about 1 [1-pound] squash)
1 tablespoon canola oil

Cooking spray
1/2 cup packed brown sugar
2 tablespoons butter, melted
2 teaspoons water
3 tablespoons finely chopped walnuts, toasted
Glaze:
1/3 cup water
1/2 cup maple sugar or light brown sugar (I used dark brown sugar to intensify the deep dark color)
2 tablespoons butter, melted
1 tablespoon butter
1 tablespoon half-and-half
1/2 teaspoon vanilla extract

Preparation

1. To prepare rolls, combine the first 3 ingredients in a small bowl, and let stand for 10 minutes.

2. Weigh or lightly spoon bread flour and 5.63 ounces (about 1 1/4 cups) all-purpose flour into dry measuring cups; level with a knife. Combine bread flour, 5.63 ounces all-purpose flour, salt, 1/2 teaspoon cinnamon, nutmeg, and cloves in a large bowl, stirring with a whisk. Add yeast mixture, squash, and oil, and stir just until moist. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.

(Gently press two fingers into dough. If the indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes.

Turn the dough out onto a lightly floured surface, and roll dough into a 20 x 12-inch rectangle. Combine the remaining 1 teaspoon cinnamon, brown sugar, 2 tablespoons melted butter, and 2 teaspoons water in a small bowl; spread mixture evenly over dough, leaving a 1/4-inch border. Sprinkle evenly with nuts.
(I actually measured with a ruler, and cut the edges to leave just the 1/4 in. border. You can re-roll the scraps and leave it for kids to practice rolling)

Roll the dough, jelly-roll fashion, starting with long side.

Cut roll crosswise into 16 equal slices. Arrange rolls, cut sides up, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Cover and let rise for 30 minutes or until doubled in size.

4. Preheat oven to 375°.
5. Bake at 375° for 33 minutes or until brown. Cool 5 minutes on a wire rack.

6. To prepare glaze, combine 1/3 cup water and maple sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat to medium; simmer 5 minutes, stirring occasionally. Remove from heat; stir in 1 tablespoon butter, half-and-half, and vanilla. Cool 5 minutes; drizzle over rolls.

Aglio Olio-Garlic and Oil Pasta

I have making Aglio Olio-Garlic and Oil Pasta for years...never, but ever, had I used anchovy fillets; it could be for the reason, that this is one of those 'hand-me-down' recipes that is by 'word of mouth' and only needs basic every day ingredients.

I own several Rachel Ray cookbooks...six, to be exact, and they are all 30 minutes or less meals. All of these cookbooks, except for 1...I paid 79 cents @Goodwill. They are all paperback, and all new books. One book which I got recently, was $3.00...also, from Goodwill. Yesterday, when I was checking out the cookbooks; even the paperback cookbook of Rachel Ray, was $5.00...still, a lot less than the retail price of $14.95. Prices have gone up on books at Goodwill...and now, they are selling their cookbooks @Amazon.com for probably less, and you would have to pay another $3.99 for shipping charge, as well. Although, if you buy $25.00 or more at Amazon; shipping is 'free'!

I'm so glad that I browsed through Rachel's 30-Minute Meals book, which every now-and-then, I consult for a quick meal. The addition of the anchovies really made a huge difference in the texture, and flavor of this simple pasta dish. You can use spaghetti or, linguine...I used a whole wheat spaghetti that stayed so firm to the bite=alt dente...and oh, so satisfying with a simple green salad, and nice crusty bread!

AGLIO OLIO-GARLIC AND OIL PASTA
Rachel Ray 30-Minute Meals

Ingredients

Salt
1 pound spaghetti
1/4 cup extra virgin olive oil (EVOO)
1 container imported Italian anchovy fillets with red pepper flakes (2 ounces) – if you can't find these, use regular anchovies and add 1/2 teaspoon crushed red pepper flakes
6-8 large cloves garlic
1/2 cup finely chopped flat leaf parsley
Freshly ground black pepper
1 loaf crusty bread

Serves 4

Preparation

Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and then the pasta. Cook to al dente according to package directions. Right before draining, remove and reserve one cup of the pasta cooking water.

Place a large skillet over medium-high heat and add EVOO, about one turn of the pan. Add anchovies, garlic and pepper flakes, if you’re using them. Break up anchovies with a wooden spoon until they melt into the oil and garlic mixture.

Add reserved pasta water to the skillet, and then add the spaghetti, parsley, lots of pepper and a little salt to taste. Toss together and cook for one more minute so that the pasta has a chance to soak up some of the sauce. Serve with chunks of crusty bread for mopping up the excess goodness.

This is our fall season in Palm Beach, Florida...as of today, temperatures have fallen to a comfortable and slightly cooler feeling of what seems to be fall. This evening, just before dark...checked out the skies. Gloomy and gray; still did not rain all day long. No falling leaves, just a more comfortable cooler temperature. that tourists love to get away from the cold and snowy climate.

We are not nearly...or will be near anywhere the cold temperatures that some of you are experiencing...some sudden snow, in my hometown, in Ohio and temp. @ 39 degrees F. That is way too cold for me!
Have a wonderful weekend to all you dear friends...and readers! Hugs,

Food and Thrift

Cranberry Upside-Down Cake

Hanukkah, and Thanksgiving, 2013= THANKSGIVUKKAH

Orecchiette with Broccoli Rabe and Sun-Dried Tomatoes

THAI-STYLE BEEF AND PASTA

Candied Spiced Walnuts

Spiced Cinnamon Rolls with Maple Glaze

Ingredients

Preparation

Find out which ingredients are on sale at your local stores:

Select your favorite stores: [Select All Stores]

Aglio Olio-Garlic and Oil Pasta

Ingredients

Preparation

Cleveland Winter 2017

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