Make-Over Broccoli Salad

I am not sure how many of you are like us and consider the Super Bowl another "Food" holiday. You know... one of those holidays that you start talking about and planning the menu for months in advance.... Well, we do. We have some traditional items like wings, chips and sliders, then you always try a few new things too. I love a large variety of salads and one of my favorites is Broccoli Salad. This year, since I am focusing on reducing my calorie counts. This is one of those salad that I have been able to make over and yet been able to save the integrity of the yummy taste.

Ingredients

4 cups small broccoli florets (about 1 1/2 pounds)

1/2 cup frozen sweet peas  

1 cup chopped green or red onion

1 cup golden raisins

1/2 cup mild cheddar cheese (grated)

1/4 cup salted sunflower seed kernels

1/3 cup light mayonnaise

1/4 cup plain fat-free yogurt

3 tablespoons sugar

1 tablespoon white vinegar

Salt & pepper to taste

(You can add 1/2 cooked turkey bacon. It only adds 25 more calories to the whole salad)

Preparation

Combine the first 6 ingredients in a large bowl.

Combine mayonnaise and remaining ingredients, stirring with a whisk.

Pour dressing over broccoli mixture, and toss well.

Chill for 1 hour.

Side note: This salad 195 calories, original salad 328 calories.

TWD: "Baking With Julia" - Torte Milanse

Feeling all "PUFFED" up today... our "Baking With Julia" challenge today was TORTE MILANSE. We made our's without the ham and served it as a side dish to compliment our pork roast. iT was beautiful and if you have ever wanted to trying making your own puff pastry dough, this is this recipe to use. iT is very easy and very yummy. There is a great video found here... http://video.pbs.org/video/1174110297/ showing you how to make the whole thing.

Tomatoes - (Bottled, Sauce & Stuffed Shells)

For 12 quarts YOU WILL NEED:

• About 36 - 40 pounds ripe tomatoes (I use 6 - 7 medium tomatoes per quart)
  
• Water
• 1/2 teaspoon bottled lemon juice
• 1/2 - 1 teaspoon canning salt
• 1/2 - 1 teaspoon sugar
• Glass jars with new lids and bands 

DIRECTIONS: 

We use the cold pack method for our tomatoes, so there is some prep that has the happen before we begin. Like... make sure your bottles are clean and without chips, cracks or breaks. Make sure your lids are new and your bands are not bent.

1. Fill stock pot or canning pot with hot water and turn on medium heat. In another pan Heat jars, lids and bands in simmering water until ready for use. Do not boil.  
2. WASH tomatoes. Dip in boiling water 30 to 60 seconds, only leave in boiling water long enough for skins to start cracking, do not over cook. Immediately dip in cold water. Slip off skins. Place skins in another bowl and save for later use in making the sauce. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters. Squish tomatoes into jar tight. Juice will come out around a fill the jar. Fill the jar leaving about one inch of space from top of jar. 
3. Add 2 Tbsp lemon juice to each full quart jar or 1 Tbsp lemon juice to each hot pint jar. Add 1 teaspoon salt and 1 teaspoon sugar to each quart jar or a 1/2 teaspoon of each to each pint jar, if desired. Fill the jar full with hot water.
4. Wipe rim with damp cloth. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place in stock pot full of hot water. Make sure water covers the jars by at least 1 inch above jars. PROCESS filled jars in a boiling water canner 30minutes for pints and 35 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. 

now for the sauce.... 

You will need the bowl full of tomato skins that you saved. Place them in a sauce pan with the following items. 

---- 1/4 cup diced onions

---- 3 cloves diced garlic

---- 1 tablespoon olive oil

---- 1 tablespoon fresh mixed chopped basil 
leaves, oregano, thyme bay leaves, parsley 

---- 1/2 cup chicken stock
---- 1 teaspoon salt and 1/2 teaspoon pepper.

Bring everything to a simmer and cook on low for 5 minutes, stirring often. Next pour tomato skin mixture into a colander or fine mesh strainer. Push through with the back side of a tablespoon. Repeat until skins become very dry and stringy. Discard skins and what is leftover in bottle bowl is your sauce.                                                                                       
                                                                           

Then for my favorite part... THE STUFFED SHELLS 
1. Prepare Pasta Shells as directed on the back of the package. 
2. Next mix together 1 cup Ricotta cheese with 1 cup grated mozzarella and 1 cup cheddar cheese.
3. Spoon cheese mixture  into cooled pasta shells and place stuffed shells in baking dish filled with 1/2 of homemade pasta sauce. 
4. Cover shells with rest of pasta sauce and more grated mozzarella. 
5. Bake on 350 until shells are hot and bubbling.

Southern Corn Pudding

Ingredients

1/2 all purpose flour

1/4 cup sugar

1 cup heavy cream

1 clove garlic, diced fine

1/4 cup butter, melted

1/2 teaspoon salt

1/2 teaspoon pepper

2 cup whole kernel corn, drained

1/2 cup chicken stock

2 eggs

1/2 cup  Bisquick or corn bread mix

Directions

•  In a large saute' pan combine first 7 ingredients, add 1 cup whole kernel corn and heat until hot and slightly thick. Remove from heat and let cool about 20 minutes and then purée in blender to make creamed corn. In large bowl, combine Bisquick, eggs, cream corn, chicken stock and mix well.  Next fold in add last cup of whole corn and
• Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.

FFWD: Chicken in a Pot – the Garlic and Lemon Version

We have come to the end of our book..... :)

Today for our FRENCH FRIDAY'S WITH DORIE, we are making the very last recipe in the wonderful cookbook entitled "Around My French Table" by Dorie Greenspan. We will be making and enjoying Chicken in a Pot – the Garlic and Lemon Version (p206). My family loves this recipe, the only difference is that we now prefer our veggies baking separate from the Chicken. We have tried it both ways, love it both ways, but since we are trying to be good on our low salt diets, we have started baking it our way. You can find the link to our Veggies here

Creamy Asparagus, Leek & Potato Soup

• In learning to deal with my CHF, we have gained a better understanding of the importance of a low-sodium diet. So one of our main goals now is to rework some of our favorite recipes, to not only reduce calories but also the salt with out compromising on flavor. Today, we decided that we would make-over one of our favorite winter soup recipes. 
• Creamy Asparagus, Leek & Potato Soup
• 2 cups leeks
• 2 cloves garlic
• 1/2 cup diced celery
• 2 Tablespoon butter
• 2 cups baked potatoes, peeled and cut into small cubes
• 2 cups cooked asparagus, cut into 1 inch pieces
• 4 cups low-sodium chicken stock
• 2 cups fat free milk
• 1/2 teaspoon salt & pepper
• Directions:
• Cut leeks in half lengthwise, wash and thinly slice. In large pan lightly sauté leeks in butter. Add potatoes, garlic and celery. Sauté for about 5 minutes
• Add asparagus, chicken stock, salt and pepper. Lower heat and simmer gently for about 20-30 minutes, until all vegetables are soft. Put contents in blender or processor and purée.
• Add milk (or cream) and adjust salt and pepper for seasoning. (Also adjust the consistency of the soup, adding a little more of chicken stock if it is too thick).
• Garnish with a touch of sour cream and parsley, serve with fresh veggie bruschetta.
• We were able to rework the calorie count from 263 to 132 and we lowered the salt from 778 to 206.
• 1. 
     
     

"Tuesday's with Dorie" - Puff Pastry Pizzettes

Now for the savory side of our puff pastry dough challenge...

I love the how this batch of dough turned out. We decided to make ours more into a savory little appetizers by adding mozzerella cheese, cartelized onions, green peppers and cherry tomatoe slices.

Very tasty, you can now find these yummy morsels on our catering menu. :)

"French Friday's with Dorie" - Roasted Jerusalem Artichokes with Garlic”

My guys don't really care much for Jerusalem Artichokes, we have tried them many different ways because I enjoy them. Also they are very hard to get in different parts of the country. I looked at Dorie's recipe and knew that I had to add a few more veggies to mine that my family would also eat, so here is my take on the recipe...

• 1 small sweet potatoes
• 2 large Jerusalem Artichokes
• 2 peeled parsnips, sliced
• 1/2 small cauliflower
• 3 tablespoons minced fresh parsley
• 6-8 small button mushrooms
• 1/2 medium onion, sliced 1/4 inch thick
• 2 garlic cloves 
•  1/8 cup olive oil
•  1/2 teaspoon salt
• 1/4 cup chicken broth

 

Directions

• Peel and cube sweet potato and Jerusalem Artichokes. Add cauliflower, parsnips, mushrooms. Coated with olive oil and place in 13 x 9 inch baking dish. Sprinkle with parsley, salt and pepper. For moister vegetables you can add 1/4 cup of chicken broth. Pour broth over all. Top with onions and garlic. Cover and bake at 350° for 1 hour or until vegetables are crisp-tender. Uncover; bake 10-15 minutes longer or until vegetables reach desired tenderness. Yield: 8 servings.

Also if you would like more information about these yummy little tubers visit our Wordless Wednesday Challenge post entitled Jerusalem Artichokes

 Nutrition Facts: 1 serving (3/4 cup) equals 136 calories, Total Fat 7.3, Carbohydrate, 17.6, Sodium 31.4, Fiber 3.6g, Protein 1.9, Sugar 3.8.

Wordless Wednesday .... "Jerusalem Artichokes"

This week our "French Friday's with Dorie" will be cooking with a root vegetable that many us many not

know what it is called or be familiar with, so I thought it would make a great Wordless Wednesday Challenge. Please make your guess in the comments and the first one to response correctly gets a prize from the pantry.


What is it?........................ Jerusalem Artichoke or sometimes known as Sunchokes.

Where does it grow?......... native to eastern North America, and found from eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas. Jerusalem artichokes were first cultivated by the Native Americans long before the arrival of the Europeans

How do you prepare it?... Even though there are a wide variety of ways to prepare them, the Jerusalem artichoke was titled 'best soup vegetable' in the 2002 Nice Festival for the Heritage of the French Cuisine.

What does it taste like?..... I find that they taste like a cross between a turnip and a water chestnut.

Have you ever tried it?......Yes, Many times... I love cooking with them when I can find them.


What recipe would you suggest using this mystery Ingredient?.....

Parmesan Crusted Jerusalem Artichoke

Ingredients:

2 pound Jerusalem artichoke, peeled and sliced
1/2 cup olive oil
2 Tablespoons butter
1/2 cup freshly grated parmesan cheese
Salt to taste

Preparation:

On medium, Heat the oil and butter together in a frying pan just until the butter is melted, add the Jerusalem artichoke and fry, stirring occasionally until the Jerusalem artichoke starts to brown (like fried  potatoes), about 20 minutes.
Lower the heat and add the parmesan while stirring.  Cook for one minute, remove add salt, and serve.

"French Fridays with Dorie" - Roasted Peppers

Yum.... I never get tired of the wonderful aroma of a pan full of roasting sweet peppers. They make an excellent side dish to compliment any protein or just a simple afternoon snack. These tasty treats are easy to make and have a great shelf life if kept smothered in olive oil and chilled.


If you are interested in the recipe or joining our group, we are cooking from Dorie Greenspan's cookbook entitled "Around My French Table"

"ATW80DS" - Tomato & Broccoli Tapenade

Okay... So one big thing I am learning is that Toss-Together Tuesday's are not a good thing. An unplanned meal can lead to sooooo much bad snacking and junk food cravings. I eat so much high calorie stuff on Tuesdays, corn dogs smothered in guacamole with tortilla chips and cheese, followed by orange jell-o with cool whip and candy bars. That was not counting: breakfast (toast, cheddar cheese and an orange), lunch (yogurt, pork chop, Mt. Dew and Bruschetta with Tomato & Broccoli Tapenade), or snacks (peanuts, candy corn, a  full king sized Whatchamacallit Candy Bar,  and 4 mini white powered donuts). And may I point out that none of the above items are actually that bad for you, it's just the way I put them together in a meal or meals. I was so BAD today!!!!

      But the one thing that I did want to share about the afternoon was the new  

recipe that I made today. It is a Mediterranean style of Tapenade and it was so tasty and easy to make.

Ingredients

• 1 cup fresh tomatoes, chopped
• 1/2 cup fresh broccoli, finely chopped
• 2-4 small white button mushrooms, chopped
• 4 tablespoons olive oil
• 1/4 teaspoon finely chopped red pepper
• 2 cloves garlic, finely chopped
• 2 ounces crumbled feta cheese
• 2 tablespoons fresh basil, chopped
• 1/8 teaspoon ground black pepper
• 1 teaspoons balsamic vinegar
• 1 narrow Italian or French loaf of bread
• 1 head garlic, cut in 1/2 crosswise

Directions

1.   Place chopped tomatoes, basil & mushrooms in a large saute pan. Stir in the 2 tablespoons olive oil, (save the other 2 for bruschetta), red pepper, garlic, basil, black pepper, and balsamic vinegar and mix well, warm up on low for 2 minutes. Cover and chill for at least four hours before serving.
2.   To make the bruschetta base: Slice the loaf of bread, on the bias, into 1/2-inch slices, (about 12-15 per loaf). Rub each slice   with fresh garlic clove and then brush with olive oil. Place bread in oven on sheet pan, bake on 350 until golden brown on both sides, about 2 minutes on each side. Serve warm with chilled Tapenade.
3.    To serve: Fold feta into Tapenade, Place bread slices on serving dish, spoon 2 tablespoons of Tapenade onto each slice of bread and serve.

Nutritional Information 

Serving size is 2 pieces... 
Amount Per Serving:   Calories: 114 / Total Fat: 11.1g / Cholesterol: 8mg / Sodium 110mg / Protein 2.0g

"ATW80DS" - Roman Salad

They say that "when in Rome, do what the Romans do!" Well this Chef is craving a Roman-style Greek Salad and This one turned out so good I just had to share.... Makes 8 -1/2 cup servings.

Ingredients:
1 large cucumber (peeled & sliced into thin rings)
1 large Tomato (cut into chunks)
1/2 large Green Pepper (cut into chunks)
1/2 large yellow onion (sliced into thin rings & separated)
1/2 can small black olives (leave whole)
1/2 large Pomegranate (peeled & seeded)
1/4 cup feta cheese (crumbled)
1/8 cup grated lemon peel
1 full recipe of Greek Vinaigrette Dressing (recipe below)

Directions:
prepare all vegetables as directed and toss gently. Add Pomegranate, Feta Cheese and Lemon Peel. Toss gently again. Pour dressing over the top, let stand 15mins and serve. It is better served fresh, veggies seem to wilt if left to stand to long.

Greek Vinaigrette Dressing:
2/3 cup of extra virgin Olive Oil
3 tablespoons lemon juice, fresh
1 clove garlic, minced
2 teaspoons Italian Seasoning
salt & pepper to taste

Mix together and pour over Fresh Vegetables. Great for Marinating and Grilling!

NOTE:To make it a full meal add grilled chicken chunks and fresh button mushrooms and serve on a bed of fresh baby spinach.

"ATW80DS" - Idaho

 So today we are going to be getting ready for the big Memorial Day Weekend by making grilled Fries (Potatoes) & Veggies. Everybody loves a great cookout and if you are like me, I like a quick and easy clean-up even better. Reynold Wrap is the answer!!!!! I prepare a lot of our grilled potato and veggies in a tin foil pouch. Makes for a very unique serving dish ans clean-up is a breeze.

 Grilled Potatoes &Veggies

Ingredients:

• 3 large potatoes, sliced 1/4 inch thick
• 1 medium onions, chopped or thin sliced
• 1/4 cup grated Parmesan cheese
• 1/2 cup (4 ounces) shredded sharp cheddar cheese, divided
• 1/2 cup (4 ounces) shredded mozzarella cheese, divided
• 6 slices bacon, cooked and crumbled
• 1/4 cup butter, cubed
• 1 tablespoon minced fresh or dried chives
• 1 to 2 teaspoons ranch flavored dry mix
• salt & pepper to taste
• Nonstick cooking spray

Directions:

• Layer the potatoes and onions equally between two pieces of heavy duty foil (about 18 inches) that have been coated with nonstick cooking spray.
• Combine Parmesan cheese, cheddar and mozzarella; sprinkle over potatoes and onions.
• Top with bacon, butter, chives, seasoned salt and pepper.
• Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.
• Grill, covered, over medium heat for 35 to 40 minutes or until potatoes are tender.
• Remove from the grill. Open foil carefully and sprinkle with extra cheeses. 

 FOR GRILLED VEGETABLES:

We like ours very plain and simple... We use fresh vegetables, we wash them, slice them long ways and cover them with olive oil, sprinkle with salt and pepper to taste and then grill over medium heat until they reach the desired doneness.

"AWT80DS" - Seuz Canal

I came acrossed this awesome looking salad from one of my new friends on Foodbuzz. You can find the recipe here... "Vegetable Salad with Sprouts". We made it last night to go with our homemade Egyptian pizzas. It was very tasty... My guys are not fans of chillies or tomatoes, so I added dried cranberries and green peppers instead. Thanks for Sharing... Padmaja! :)

If anyone would like to join us in our Challenge "Around the World in 80 Days" tomarrow we will be at the Bombay/Mumbai.

Cowboy Dutch Oven Potatoes

Ingredients:

• 1 lb bacon
• 1 large yellow onion
• 5 lbs potatoes
• 1 teaspoon salt
• 1/2 tsp fresh-ground black pepper

Preparation:
Cut the bacon slices into 1-inch pieces.  Cut the onion into rings about 1/2 inch thick and separate the rings.  Scrub the potato skins clean, leave the peel on them. Slice the potatoes into uniform circle slices about 1/4 inch thick. In a large bowl, combine the potatoes and onions and let soak in cold water until ready to use.

Heat a 12-inch standard dutch oven over warm fire or 15 - 20 briquettes until it just barely starts to smoke.  Add the chopped bacon and cook and stir until the bacon is crisp, but not burnt. Drain water from potatoes and onions, then add them to the dutch oven and stir well to combine and distribute the bacon and bacon drippings evenly throughout the mixture, season with salt and pepper. Cover and bake over medium fire or with 10 briquettes bottom heat and 15 briquettes top heat for 40 to 60 minutes - stirring occasionally until potatoes are fully cooked but not falling apart.  Stir so that the bottom doesn't burn

Make-Over Monday ....Oh What A Craving!!!

All week I have been craving Spinach and Artichoke dip. And... still in the spirit of trying to lose some more weight I decide that I could have my "Cake and eat it too" so to speak... I took my favorite Spinach & Artichoke Dip recipe and with a little help from Kraft, I re-worked it to make it low-cal... IT WAS AWESOME!
So I am sending you, with love, our new and approved...

Awesome Spinach & Artichoke Dip ~ Made Over

1 can (14 oz.) artichoke hearts, drained, finely chopped

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

3/4 cup Grated Parmesan Cheese

3/4 cup Light Mayonnaise

1/2 cup Shredded Reduced Fat Mozzarella Cheese

1/2 tsp. garlic powder

This recipe can be served cold or hot... For warm dip, PREHEAT oven to 350°F. Mix all ingredients until well blended.

SPOON into 9-inch pie plate or quiche dish.

BAKE 20 min. or until heated through. Serve with Your Favorite Reduced Fat Crackers and assorted cut-up fresh vegetables. Makeover Savings Keep the creamy, cheesy flavor of this popular dip by combining Parmesan and mozzarella cheese in place of 2 cups of mozzarella cheese, and using 3/4 cup KRAFT Mayo Light Mayonnaise. These simple tweaks will save 50 calories and 5.5 grams of fat per serving compared to the traditional recipe For even a more Low-Cal Variation - Awesome Spinach and Mushroom Dip Substitute 1 cup chopped fresh mushrooms instead the artichoke hearts. MY ORIGINAL RECIPE CAN  BE FOUND AS THE POST ON DECEMBER 21, 2011.

Zucchini Relish

10 cups ground unpeeled zucchini 2 cups ground unpeeled yellow summer squash 1/2 ground carrots 4 cups ground onion 6 tablespoons canning salt 1/2 red bell pepper, ground 1/2 green bell pepper, ground 6 cups white sugar  Place the zucchini, squash, carrots and onion in a large, non-metallic bowl, and sprinkle the salt over the top. Use your hands to evenly mix the salt throughout the veggies. Cover, and refrigerate overnight.  The next day, drain the zucchini mixture in a colander, and rinse well under cold water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.  Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.  Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.  Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).

2 1/2 cups white vinegar 1/2 teaspoon ground nutmeg 1/2 teaspoon ground mustard 3/4 teaspoon ground turmeric 1 1/2 teaspoons celery seed 1/2 teaspoon ground black pepper

Tour of Italy ~ Day 24...Pastas of Piedmont

Every day and every glorious meal in the Piedmont region is considered a festival, which usually starts with a round of anit-pastas followed by several sizable dishes of meat and pastas then desserts. White truffles and fontina cheeses help to give the haunting, intoxicating and seductive richness to the area's culinary prize dishes. Thick heavy pastas are known world wide from this region as well as the powerhouse of wines. There are so many fun recipes from the region, but being that it is Sunday and we wanted something simple and easy to make on the sabbath, we choose a Spinach Gnocchi.

Spinach Gnocchi with Fontina Cheese

 (GNOCCHI DI SPINACI ALLA BAVA)

• 1 pound russet potatoes
• 2 10-ounce packages ready-to-use spinach leaves, stemmed
• 1 small egg, beaten to blend
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups (about) all purpose flour
• 1/4 cup (1/2 stick) butter, melted
• 5 ounces Fontina cheese, thinly sliced

Steam potatoes until very tender, about 35 minutes. Cool potatoes slightly and peel. Mash potatoes in large bowl until smooth. Set aside.

Meanwhile, bring 2 inches of salted water to boil in large pot. Add spinach leaves to pot and cook until wilted, stirring occasionally, about 2 minutes. Drain spinach, reserving 1/4 cup cooking liquid. Squeeze out as much liquid as possible from spinach. Puree spinach in processor, adding reserved cooking liquid 1 tablespoon at a time if necessary to help puree and scraping down sides of processor bowl occasionally.

Transfer spinach mixture to bowl with potatoes. Mix in egg, ground nutmeg and enough flour until soft and slightly sticky dough forms. Season dough to taste with salt.

Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval ball. Lightly flour the wires of a whisk. Using thumb, gently roll each ball down length of wires, making ribbed impressions in gnocchi. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping of remaining dough.

Preheat oven to 400°F. Butter 13x9-inch baking dish. Working in batches, add gnocchi to large pot of boiling salted water and cook until gnocchi rise to surface of water, about 4 minutes. Using slotted spoon, remove gnocchi from water, draining off excess, and transfer to prepared baking dish. Pour 1/4 cup melted butter over gnocchi; toss thoroughly to coat. Top with Fontina cheese slices. (Gnocchi can be prepared 1 day ahead. Cover and refrigerate.) Bake until gnocchi are heated through and cheese bubbles, about 10 minutes.

Tour of Italy ~ Day 9 ... Basking in Basilicata

       Right above Calabria is Basilicata, also known as Lucania, and in Italy the locals usually don't refer to one without referring to the other. Basilicata is know also for it's mountain areas and it's spice for peppers, but unlike Calabria, it is more commonly know for it's decedents from the Oscan and Samnite tribes and is most famous for Luganega, which is a peperoncino-spiked pork sausage. Also Olives and wines are also commonly found in this region. 
      Today we wanted something easy to make, travels well and we could take it with us to enjoy at the beach. The recipe we are featuring today is...

Luganega Caponata

 For the caponata

• 1/4 cup olive oil
• 1 cup cooked  peperoncino-spiked pork sausage
•  1/4 cup chopped peperoni 
• 1-1/2 cups 1/4-inch dice unpeeled eggplant (about 1-1/4 pounds)
• 3/4 cup finely chopped onion
• 1/3 cup finely chopped celery
• 1/4 cup chopped pitted green olives
• 1-1/2 tablespoons chopped dates
• 3 tablespoons golden raisins
• 3 tablespoons pine nuts,
• 2 plum tomatoes, cut into 1/4-inch diced (about 1 cup)
• 1 half lime juiced.
• 1/4 cup finely chopped flat-leafed parsley leaves
• 12 slices of warm  country-style Italian bread

Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot but not smoking, in it cook the sausage and peperoni, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl. To the skillet add the remaining 2 tablespoons oil and in it cook the eggplant, the onion and the celery over moderate heat, stirring, for 5 minutes. Add all the rest of the ingredients, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, add meat mixture, cook stirring for 2 minutes and transfer it to the bowl. Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper. Serve on warm bread.

Tour of Italy ~ Day 8 ... Camping in Calabria

Calabria is a very long and narrow peninsula located at the "toe" of Italy. It is mainly a mountainous region that is very isolated and mainly inhabited by tradion-bound people. The cooks of this region are known for their love and use of the hot red pepper known as peperoncino. Along with the variety of peppers the people of this region enjoy a basic diet of fresh and dried pastas loaded with fresh vegetables of the season along with fish and many cured meats, fresh usually being used only at big occasions. Calabria is nearly surrounded by water and the heritage descends from the Greeks. So, since we have decided to go camping in Calabria, we have chosen a "one pot wonder"  to make today...

 

Spinach with Tomatoes and Provolone 

(traditionally this dish is made in one pot and served between soup and pasta, but we decided to add the two together and enjoy it, along with Sardinian Crispbread, as our main course.)

Ingredients:

1/4 cup Olive Oil
 1 medium oinion, chopped
2 large garlic cloves, chopped
2 cups chopped plum tomatoes
15 ounces of fresh spinach leaves (washed)
1 cup grated or 1/4 inch pieces provolone cheese

Heat oil in a large pot over medium heat, (or small  fire if you are camping), add oinon and garlic, stir 2 minutes. Add tomatoes; simmer until onion is translucant and the liquid evaporates, about 8 minutes. Add spinach to pot. toss gently until wilted, about 3 minutes. Mix in cheese. Cook until cheeses just begins to melt, this will be really quick if you use grated cheese. Sir occasionally, season with salt and pepper and serve. We like this dish for camping because you can add a little precooked pasta, grab a fork and eat it right out of the pot. Clean up is so easy and the dish is very filling.