FRIDAY

No post today.  Have a most wonderful weekend.  See you all Monday
Ciao

POLENTA IN A BOWL

Good morning.  Looks like another beautiful day in sunny California.  I have talked to you before about Polenta.  It really is a staple in many parts of Italy.  There are so many ways that you can prepare this wonderful dish.  You can use the standard long cooking kind or the instant which is so easy, there really is no reason to have it often.  This recipe today, is one that my Grandmother made a lot for us.  It is the Italian version of mashed potatoes and gravy.  A real dish of comfort food.

POLENTA IN A BOWL

3 cups of water
1/2 cup cream
1 cup of Polenta
3 tablespoons butter
1/2 tsp of salt
1/2 cup Parmesan
(Or you can use the instant polenta adding butter and parmesan and cream)
Marinara sauce (make your own or use your favorite kind)

   Bring the water to a boil.  Add the salt.  Add the polenta stirring constantly with a wire whip.  If it thickens too much add a little more water (or some cream).  The polenta should be very creamy not stiff. When done add the butter and cheese.
   The polenta should be very creamy.  In individual serving bowls, add a scoop of polenta, some sauce, then another scoop of polenta, some more sauce, and top with freshly grated parmesan.

Talk about comfort food, this is it.  I guarantee your family will like it.  Plus you will be bringing something new to the table.

Thanks for stopping in today
Ciao
Grayce

PENNE ALFREDO WITH VEGETABLES

One of my very favorite dishes that we used to have when the Peas were ready in the garden, was Pasta with Peas in a luscious cream sauce.  Sometimes it was with Peas, sometimes with Peas and Carrots and sometime with the fresh Asparagus.  Sometimes with Penne, or Fettuccine.  Whatever was available.  Always with fresh vegetables from the garden.  Sometimes I just use all the fresh vegetables and then I don't feel that guilty about the sauce.  Alfredo sauce is very rich.  You can substitute half and half for the heavy cream.  But if you are only having this dish once in awhile, I say go for it.  You can go to the gym or for a long walk tomorrow.

PENNE ALFREDO WITH VEGETABLES

Serves 4 or 5

1 lb of Penne
1/2 cup butter
2 cloves of garlic
2 cups of heavy Cream
1 cup of Parmesan
1 cup of fresh Peas
1 cup of baby Carrots
Salt and Pepper

Put a pot of water on to boil.  Add the Penne and cook just until  al dente.  Blanch the peas just for a minute.  Blanch the baby carrots just for about 2 minutes.  Set vegetables aside. When the penne is done, drain and put into a large bowl. Add the peas and carrots.  In a sauce pan melt the butter over low heat, crush the garlic and add to the butter.  Add the cream and when hot add the parmesan cheese.  Add salt and pepper to taste.  Whisk until mixed and hot, being careful not to scorch the mixture.  Add the mixture to the bowl with the penne and vegetables and toss.  Serve immediately.

As I said you can make this with Asparagus and Carrots, or just Asparagus.  Also, with shrimp and a vegetable.  And of course you can make it without vegetables and just make Fettuccine Alfredo.  Make up your own version.  Anyway you make it MOLTE BENE!

Thanks for stopping in today
Ciao
Grayce

 

JAMAICAN CHICKEN AND RICE

Hi everyone.  We are in for a few really nice days here in Southern California.  Good day to get out, go for a long walk.  Get moving.  Summer is on the Horizon.  Anyway it has me thinking warm weather, tropical breezes and food.  So today I have a recipe of mine that will take you away to the Islands at least for the dinner hour.

Full of good vegetables and a real taste treat.

JAMAICAN CHICKEN AND RICE

3 to 4 cups cooked Jasmine Rice
2 1/2 to 3 cups cooked Chicken (I use one of the cooked chickens from the market)
1 can Black Beans drained
1 can Niblets Corn drained
4 Green Onions chopped
1 Red Pepper chopped
1 can of Pineapple Chunks (drain and reserve the juice)
1/2 cup Orange Juice
2 tablespoons Brown Sugar
1 tablespoon Tomato Paste
2 cloves Garlic chopped
1 or 2 tsp of Chili Powder
Salt and pepper to taste
Olive Oil

Cook the rice and set aside.  In a large skillet put about 1/4 cup of olive oil.  Add the pepper, onions and garlic and saute until tender.  Add the chili powder.  Add the beans and the corn.  Add the tomato paste. Stir and cook just until warmed. Mix 1 tablespoon of cornstarch to the juice from the pineapple.  Add the orange juice. Add the brown sugar.  Mix into the skillet. Cook for about two minutes.  Add the cooked chicken. Add the pineapple chunks. Cook over low heat until heated through.  Serve over the hot rice.

I think the family will love this dish.  Quick and easy.

Thanks for stopping in today.
Ciao
Grayce

BROWN RICE WITH SPINACH

Welcome back.  I hope everyone had a nice Easter and Passover.  The weather held out and we had sunshine all weekend.  Woke up to a little drizzle but surprisingly warm outside.  Felt quite a bit of shaking from the earthquake.  We were at the movies at Universal Studios and there was some good shaking there. When I got back home last night to my house CD's were on the floor, and a couple of cabinets were open so I know it must have shaken here pretty good. Otherwise, it seems we escaped any real damage.  When you live in California, the threat is always there.  But it still is not as bad as all the hurricanes, tornados etc that go on in the rest of the country.

Today I have a great side dish for you.  A good way to get your family to eat things they may not like.  I came up with this recipe just to make plain old rice into a colorful, tasty offering.  I think you will like it a lot.

BROWN RICE WITH SPINACH

3 cups of cooked brown rice
1/4 cup pine nuts
1/4 cup dried cranberries
Spinach (I use the washed, baby spinach in a bag) use 1 bag
2 cloves of garlic
olive oil

Soak the cranberries in one cup of warm water for about 10 minutes.  Drain and set aside.  Cook the rice and set aside.  In a large skillet put about 4 to 5 tablespoons of olive oil.  Sliver the garlic and saute in the oil.  As soon as it begins to brown add the spinach.  Saute quickly. Salt and pepper to taste.  Add the rice and the cranberries and the pine nuts.  Mix well.  Serve immediately.

Another take on "Grayce's Spinach" that I posted in December.  Spinach and Rice are a good combination and you can add all kinds of things to make it different and interesting.  You could also use diced Apricots in place of the Cranberries.  You could also use CousCous in place of rice.


Thanks for stopping in today.
Ciao
Grayce

TO ALL MY FRIENDS AND FOLLOWERS

I am going to be publishing my own cookbook.  I don't know when it will be finished.  It is a long process.  I am shooting for early Fall.  Thanks to my followers and to all of you who follow on Facebook.

ITALIAN EASTER BREAD

Hi everyone.  This will be the last post until Monday.  Today I bring you an old family recipe for Italian Easter Bread.  My Grandmother made it every Easter, my Mom made it every Easter, and I have made it every Easter.  I can't imagine Easter morning without this bread.  Since I will be at my daughter's house this Easter I will make it there for all of us.  You can use any bread recipe you like just add the almonds, fruit and anise seed.  Also the colored eggs.  If you don't make your own bread get Frozen bread at the market and you can use that.

ITALIAN EASTER BREAD

About 3 to 3 1/2 cups of flour
1/4 cup sugar
1 pkg dry yeast
1 tsp salt
2/3 cup warm milk
2 tablespoons really soft butter
7 or 8 eggs
1/3 cups of slivered almonds
1 tsp anise seed
3/4 cup of mixed diced dried fruit.  I use raisins and cut up dried apricots.  Sometimes just the raisins.  And sometimes 1/2 cup mixed candied fruit.  My Grandmother used just raisins, almonds and anise seed so I almost always make it like that.

In a large bowl add 1 cup of flour, the sugar, yeast and salt.  Add warm milk and butter and beat for a few minutes.  Add about 1/2 cup flour and 2 eggs and beat on high for about 3 minutes.  Add the fruit, nuts and anise seed.  Mix together well.  Add enough flour to make a soft dough.

Turn it out on a lightly floured surface and knead until smooth and elastic and shiny.  This will take about 8 to 10 minutes.  Lightly grease a large bowl with a little olive oil.  Place the ball of dough into the bowl and turn once or twice then cover with a clean dish towel and place in a warm spot to let it rise until doubled.  About an hour or a little more.

Color the remaining 6 or 7 eggs (do not cook).  When the are dry rub with a little olive oil.  When the dough is doubled punch it down and divide in half.  Roll each piece into a rope.  Loosely twist the rope and form into a circle.  Add the eggs into the openings.  (do this on your parchment lined cookie sheet).  Cover with the towel and let rise until doubled.  This will take around 30 minutes.  Brush the dough lightly with melted butter and bake at 350 degrees for about 35 minutes.  Remove from oven and put on a cooling rack.  When cool, make a mixture of powdered sugar and water and 1/8 tsp almond extract.  Frost the bread with this mixture.

I hope you make this for your family.  I can't imagine Easter without having this special Italian Treat!

Thanks for stopping in today.  Have a great weekend.  PASQUA FELICE!
Ciao
Grayce