Sicilian rice.

Sicilian rice.

Ingredients:

3 - quarts water
1 - can tuna
1 - can spinach
1 - can mandarin oranges (for sweetness)
Salt, pepper, basil, oregano, garlic powder.
Baking soda.

Method:

Boil water.
add the rice abd stir well.
When the rice is well emersed with the rice add everthing else.
When the water comes back to a boil, turn the heat off and cover.
Let set for the rice to expand and become soft.
Eat when ready.

Ginger ale.

Ingredients:

 

1 1/2 - ounces finely grated fresh ginger
6 - ounces sugar (honey might be an interesting alternative
7 1/2 - cups filtered water
1/8 - teaspoon active dry yeast
2 - tablespoons freshly squeezed lemon juice
 

 

Directions

Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.

Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.

 

Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

Southern buttermilk pie

Southern buttermilk pie

Ingredients:

1/2 - cup buttermilk
1 3/4 - cup sugar
2 - large eggs
3 - tablespoons flour
1 - pinch of salt
1 - stick butter melted
1 - teaspoon vanilla
1 - teaspoon nutmeg

Method: 

Preheat oven to 400° Fahrenheit. 
Mix everything together and pour into an unbaked 9" pie shell. 
Sprinkle the top lightly with nutmeg. 
Bake 15 minutes. 
Reduce oven to 350° Fahrenheit and bake 45 min. 
Cool to allow filling to set.

Mafalde

Mafalde pasta

Ingredients:

• 1 - can spinach
• 1/2 - 1 cup of ricotta cheese
• A pinch of nutmeg
• 1/2 to 1 cup of peanuts
• Handful of raisins
• Handful of Parmesan cheese.
• 1/2 to 1 pound of  fettucine
• Salt
• Pepper
• Basil
• Garlic powder.

Method:

Bring a large pot of salted water to boil for pasta.
When the water is boiling, start on the sauce.
Finely grind up some peanuts with some cooking oil.
Put the mixture in a saute pan.
Let it heat for a minute or two.
Add the spinach.
Once the spinach is mixed in, then add the ricotta cheese.
Let the cheese melt and mix in.
Add the spices.
Add a little water if needed.
Add  the raisans.
Keep stirring to make a cohesive mix.
Top with the Parmesan cheese.
Add the pasta and serve warm.



Another variation:

Ingredients

kosher salt
3 cups crushed tomatoes
1 cup condensed milk
1 pound fettuccine
1 - can green beans
½ cup grated Parmigiano-Reggiano
Salt
Pepper
Basil
Garlic powder.

Directions

Bring a large pot of salted water to boil for pasta. Bring the red sauce to a simmer in a large skillet. Stir in the condensed milk, bring to a simmer, and cook until thickened, about 5 to 6 minutes.

Slip the fettuccine into boiling water. When the pasta is to the tooth and sauce is ready, drop the pasta directly into the sauce. Add the green beans with the other spices,  then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.

serves: 6

I had this dish at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh, the local restaurant that caters to the neighborhood crowd, not too far from our restaurant, Lidia’s, on Smallman Street. This velvety combination of tomato and cream sauce is good on any pasta. The day we were there, it was offered with shells. But I think it is even better served with fettuccine.

kosher salt
3 cups Marinara sauce
1 cup heavy cream
1 pound fettuccine
10 large fresh basil leaves, shredded
½ cup grated Grana Padano or Parmigiano-Reggiano

To make the marinara sauce, Lidia's recipe for Salsa Marinara is available on her website and in Lidia Cooks from the Heart of Italy.

Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.

Slip the fettuccine into boiling water. When the pasta is al dente and sauce is ready, drop the pasta directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.

- See more at: http://www.lidiasitaly.com/recipes/detail/1060#sthash.QqI1GsjE.dpuf

serves: 6

I had this dish at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh, the local restaurant that caters to the neighborhood crowd, not too far from our restaurant, Lidia’s, on Smallman Street. This velvety combination of tomato and cream sauce is good on any pasta. The day we were there, it was offered with shells. But I think it is even better served with fettuccine.

kosher salt
3 cups Marinara sauce
1 cup heavy cream
1 pound fettuccine
10 large fresh basil leaves, shredded
½ cup grated Grana Padano or Parmigiano-Reggiano

To make the marinara sauce, Lidia's recipe for Salsa Marinara is available on her website and in Lidia Cooks from the Heart of Italy.

Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.

Slip the fettuccine into boiling water. When the pasta is al dente and sauce is ready, drop the pasta directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.

- See more at: http://www.lidiasitaly.com/recipes/detail/1060#sthash.QqI1GsjE.dpuf

serves: 6

I had this dish at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh, the local restaurant that caters to the neighborhood crowd, not too far from our restaurant, Lidia’s, on Smallman Street. This velvety combination of tomato and cream sauce is good on any pasta. The day we were there, it was offered with shells. But I think it is even better served with fettuccine.

kosher salt
3 cups Marinara sauce
1 cup heavy cream
1 pound fettuccine
10 large fresh basil leaves, shredded
½ cup grated Grana Padano or Parmigiano-Reggiano

To make the marinara sauce, Lidia's recipe for Salsa Marinara is available on her website and in Lidia Cooks from the Heart of Italy.

Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.

Slip the fettuccine into boiling water. When the pasta is al dente and sauce is ready, drop the pasta directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.

- See more at: http://www.lidiasitaly.com/recipes/detail/1060#sthash.QqI1GsjE.dpuf

One pot pasta.

 First saw this done in one of those infomercials. Sounded like a good idea to try.  This dish is not good for uncooked meat. Though I might use canned tuna added at the last minute as an exception. You also want to use dried pasta instead of fresh pasta as the fresh pasta will cook too fast. As a side note, Sicilians on occasion do eat fish with cheese.

Ingredients

12 - ounces your favorite pasta such as angel hair. (Dried pasta works best.)
12 - ounces tomatoes, halved or quartered or crushed
1 - onion, thinly sliced (about 2 cups)
4 - cloves garlic, thinly sliced Garlic powder could be a substitute
2 - teaspoons basil, plus torn leaves for garnish
2 - teaspoons oregano,
2 - tablespoons extra-virgin olive oil, plus more for serving
Mushrooms to taste.
Coarse salt and freshly ground pepper
4 to 5 - cups water
Good amount of freshly grated Parmesan cheese, for serving

Directions:

1. Combine pasta, tomatoes, onion, garlic, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with a large pasta fork, until pasta is al dente (aka to the tooth) and water has nearly evaporated, about 9  to 10 minutes.

2. Season to taste with salt and pepper and then garnish with fresh basil if available. Serve with oil and Parmesan.

Soda bread.

Do not have any yeast, just make soda bread. Only takes a few ingredients and just a few minutes to bake too. We used 1 cup ground oatmeal to substitute for the flour.

Ingredients:

2 - cups flour.   http://notarealchef.blogspot.com/2014/11/emergency-flour.html
1 - cup buttermilk.    http://notarealchef.blogspot.com/2014/11/fabricated-buttermilk.html
1/3 - cup cooking oil or the like. http://notarealchef.blogspot.com/2014/11/cheap-lard-oil.html
2 - teaspoons baking powder.
1 - teaspoon baking soda .
1 - pinch of salt.
Optional:  1 egg, raisins

Method:

Mix all the ingredients together till you get a cohesive mass.
Use lard or oil to coat the sides and bottom of the baking container.
Pre-heat oven to 425 degrees Fahrenheit.
Put the dough in the container.
Bake 12-15 minutes or until done.
Let cool.

Corn bread is essentially the same except you substitoed 1 cup cornmeal for the a cup of flour. We used whole wheat flout instead of all purpose.

Fabricated buttermilk.

Running low on goodies, so we have to improvise. Yeah, we will have biscuits tonight! We will make some fake buttermilk.

Ingredients:
1/2 - cup evaprotated milk
1/2 - cup water
1 - big table spoon juice or vinegar

Method:

Mix all the ingredients till well integrated and let sit in the fridge overnight if possible.  (An hour or two if you are in a hurry.)

Polenta con Spinaci.

Yet another variation of polenta.

Depending on who you talk to, the ratio of liquid to the corn meal will vary. Normally I do it one to three, because I like it super thick.  But for this dish, it was one to four. A little soupier for a change. So good when it is warm.

Ingredients:

4 - cups liquid (today I used 2 cups water and 2 cups homemade chicken broth)
1 - cup corn meal aka polenta.
1 - regular can spinach
Heavy dose of Parmesan cheese.

Add spices to taste.
Oregano
Basil
Garlic salt
Pepper

Method:

Add the spinach to the liquid.
Bring the liquid to a boil.
Add the polenta very slowly, so it does not clump too much.
Once the polenta is incorporated, turn down the heat to medium, stir well, but watch carefully.
After a few minutes,Add the spices and the cheese and again stir well.
Turn off the heat and cover it.
Let it sit to finish cooking.

Emergency flour?

Getting to the bottom of the flour container, but did not have quite enough for what I wanted to make. Did have some oats. Idea! Threw some of the oats in a mini food processor.  Viola some emergency flour!

Before:

After:

Oatmeal biscuits

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup shortening
• 1-1/4 cups quick-cooking oats
• 3/4 cup milk

Method:

1. In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in oats and milk just until moistened.
2. Turn onto a lightly floured surface. Roll out to 3/4-in. thickness. Cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 375° for 15-20 minutes or until lightly browned. Serve warm. Yield: 15 biscuits.

Simple oatmeal.

Simple oatmeal.

Ingredients:

Sugarless pancake syrup
1/4 - cup Condensed milk
1 - cup whole oats
1 3/4 - or so cups Water

Method:
Bring water to a boil.
Add the oats and stir into the water.
Once the oats are immersed turn down the heat to about medium.
Stir every 2 minutes or so.
After 5 to 6 minutes, the oats should have soaked up all the liquid and be soft.
Turn off the heat.
Add the milk and the syrup.
eat.

No knead bread.

Ingredients:

3 - cups flour
1/8 - teaspoon yeast
1 teaspoon salt
1/2  - cups 100 to 110 degree Fahrenheit water.

Method:

Mix all the ingredients together and cover for a few hours.

Let the dough rise overnight.

Punch the down and let it rise again

 
Bake the bread at 450 degrees for about thirty minutes. Check on it at 15- twenty minutes.  Fahrenheit in a heat proof container (i.e. not plastic handles).

And then you get:

Whole wheat.

Turkey day coming!

Tomato sauce replacement

Need a sauce for our faux orzo pasta. So we can a can of mixed vegetables and went from there.

Then we added a bit of oil and our favorite spices.  Of course the grinding came next.

To make the pasta, we made the noodle dough as usual, but used a cheese grater to make the rice like noodles.

  Then cooked and drained the noodles.

Add the sauce and the Parmesan cheese to the noodles and you are in heaven.