Category Archives: Food

Italian Beef Casserole Recipe

I have been a cooking fool today. You can always tell when I’ve been cooking up a storm–my kitchen is a mess. But the results are usually excellent. Here’s one of the things I’ve been cookin’.

Italian Beef Casserole

This one takes a little more time, but there is plenty leftover. It freezes well.

2 lbs ground beef, chop into bite size pieces while it’s browning
2 tblspns olive oil
1 med. onion, chopped
2 cloves garlic, minced
1 tsp each of dried oregano and basil
salt and black pepper
1 green pepper, chopped
1-6 oz. can black pitted olives, drained and halved
8 oz macaroni or spaghetti
1-28 oz can tomatoes
1 can corn, drained
1 cup cheddar cheese, cubed
1/2 cup grated parmesan cheese
1-8 oz can tomato sauce
Cook the macaroni/spaghetti. Cook 2 minutes less than box instructions

While the pasta is cooking – In a large pot or skillet, brown ground beef, garlic and onions in olive oil. Add the oregano, basil, salt and black pepper. Stir frequently. When meat is browned sufficiently, add green pepper, black olives, canned tomatoes, corn and the cooked pasta.

Blend in the cubed cheddar cheese.

Turn into a large casserole baking pan. Sprinkle top with parmesan cheese. Cover. Bake at 350 for 30 minutes.

Remove from oven and immediately swirl the tomato sauce over the top of the casserole.

Serve with Italian or French loaf of bread. This should feed 8 to 10 hungry people.

Note: I like to serve a Caesar Salad to start off. That’s when I bring out the loaves of bread and sweet cream butter. Decadent, I know! But to make up for it, I serve assorted fresh fruit for dessert.

For those who are following my Chinese Zodiac series, see Year of the Rooster

Keltic Dreams, Corned Beef & Cabbage, And How To Catch A Leprechaun

Every year, when St. Patrick’s Day approaches, I think about cooking up some corned beef and cabbage. Nine times out of ten, I pull out a big pot and spend the rest of the day smelling the aroma of Ireland. The dish is easy to make, but oh so time-consuming.

I think what really put me in the mood this year was an email I received this past week about the popularity of Irish Dance at a school in the Bronx. The New York Times wrote about the music teacher and posted one of the most heartwarming videos I’ve seen in a long, long time. I’m so used to seeing bad news that the sight of these inner city kids kicking up their heels gave me goose bumps, it really did. Go here to see the video — Keltic Dreams.

Did you know that New York City has been hosting a St. Patrick’s Day Parade since 1762? Is that unbelievable, or what?! Incidentally, Patrick didn’t chase all of the snakes out of Ireland, either. Another myth totally shattered according to the National Geographic News.

And I suppose it wouldn’t be a proper St. Patrick’s Day without the mention of Leprechauns. I had no idea that if you catch a Leprechaun, he’ll lead you to his pot of gold at the end of the rainbow, but according to Sherri Osburn, that’s the case. So, it might be a good idea to get crackin’ on making a Leprechaun Trap. (A really good project to do with the grandkids.) Take a look at some Leprechaun Trap Photos.

Now for an easy recipe for Corned Beef and Cabbage, but be prepared to hang around the house for several hours.

corned-beef-and-cabbage.jpg

Photo from

Corned Beef
5 or 6 potatoes, quartered
head of cabbage, cut into 6 wedges
carrots, as many as you would like.

Wash corned beef under running water to remove surface brine. Put in pot and cover with water. (Most corned beef roasts bought from a supermarket come with all the seasonings enclosed. Add them to the water.) Keep lid on pot. Once water comes to a boil, cook for 3 1/2 hours on low/medium heat.

During the last 30/45 minutes, add cabbage wedges, potatoes and carrots. Add more water to cover. Keep lid on pot throughout.

Happy St. Patrick’s Day.

First The Soapbox, Then Mom’s Italian Wedding Soup Recipe

Okay, I’m on my soapbox again, encouraging you to write something this week about yourself. If you do, I can almost guarantee one of your children or your grandchildren will thank you someday. You are living in their “good old days.”

I can’t tell you how many times I could kick myself for not asking my mother more questions about her life. Now it’s too late. The only things I have of hers, in her own handwriting, are a few recipes she gave me over the years. At least when I see her handwriting on the page, it helps me to remember other small things about her. I’m going to share one of her recipes with you at the end of this post.

But to get back to journaling, there’s so much to write about. Some suggestions:

  • any kind of travel would be good
  • all of your favorite recipes
  • right now, the campaign for the presidency furnishes a bushel full of options
  • what television shows won’t you miss
  • what movie did you see recently that you absolutely loved
  • if you are reading a book, try writing your own review

And remember, there’s no rule against being humorous. You can go in any direction, it’s your show. Someone mentioned to me a few weeks ago that she started writing stuff down occasionally and she does it in letter form, as if she is actually writing a letter to someone.

Or maybe something happens in the course of a normal day that seems worthy of preserving as a memory. Here’s one from Ireland.

I was driving home yesterday amidst a flood caused by a thaw of snow. We came to a big enough pool of water that stretch the entire width of the road. We watched as the car ahead of us passed safely through the water and then to my surprise the car stopped and waited. The driver waited to make sure we passed through the water safely.

Short, sweet and cute. That’s all it takes.

If you go somewhere…anywhere, write about it. Here’s a very short travelogue and a chuckle from Walking Around. She just returned from a trip to Wales.

So there you have it, one of my pep talks to get you writing and saving your memories. Now to the promised recipe from my mother.

Italian Wedding Soup

3 heads of escarole (found in the produce dept.)
1 lb. ground beef
2 eggs, scrambled
Chicken Broth, either homemade or 2 large cans Chicken Broth (my mother used College Inn)

First roll the ground beef into tiny balls about the size of your thumb nail. Set aside.

Wash the escarole leaf by leaf in a sink filled with cool water. Place leaves on a clean dish towel. There will be loads and loads of leafy greens, but they will shrink down when you drop them into a large pot of boiling water. Keep turning the escarole with a long wooden spoon until all of the greens have been submerged in the water. Cook until tender–about 20 to 25 minutes. To cool–transfer the entire pot to the sink and run cold water into it until the escarole is comfortable to handle. To remove most of the water from the escarole, squeeze the greens into fist-size balls. Cut through each ball, using a cutting board, about 6 times, slicing in two or three different directions.

Rinse out the same pot you used to cook down the escarole, and pour in the chicken broth. Most of the work is now done. Just drop the escarole and all of the tiny meatballs into the hot chicken broth. Cook on medium heat for about an hour.

Now for the scrambled eggs. Make sure the broth is boiling, then pour the eggs onto the surface of the soup. Use a tablespoon to swirl the egg around gently on the surface, creating little bits of cooked eggs. (This is reminiscent of confetti at a wedding–hence the name.) Once the eggs are cooked, the soup is ready to serve.

Optional: Some people like to sprinkle parmesan cheese on top of their soup, so make sure you have that on the table for those with that preference.

Enjoy.  And if you have a recipe from your mother that you’d like to share, feel free to send it as a comment.

Memphis, Tennessee – The Birth of the Blues

If you’re looking to hear the blues, Memphis is the town.

Looking to savor the sweet taste of BBQ? Memphis is a good choice.

I recently got it into my head that I’d like to do both. I emailed a co-worker to see if there was any mutual interest. This is how the emailed exchange went.

Do you want to go to Memphis? [Me]

Are you serious? [Co-worker]

Yes. [Me]

What brought this on? [Co-worker]

$100 roundtrip offer being made by Northwest Airlines. [Me]

Let’s do it. [Co-worker]

I guess it’s clear from the email exchange that I’m a bit of a free spirit and most of my friends tend to be cut from the same cloth. Therefore, this type of exchange happens more often than one would think, especially since I receive updates from various travel sites listing each week’s top ten best travel deals. (It was one of these offers that served as catalyst for my Carnival Cruise, which I wrote about back in October, ’07)

Anyway, we swooped into Memphis early Saturday morning, and we stayed at the Comfort Inn, a fortunate choice. Choosing accommodations in a city that you haven’t visited before is tricky, but sometimes luck is on your side. Our Comfort Inn was truly an inn. The price of the room included a continental breakfast that turned out to be much, much more then mere donuts and coffee. What a delight.

Speaking of delights, another one of our friends drove clear across Tennessee to meet us in Memphis. What began as a spur of the moment jaunt, became a glorious three-day reunion, jam packed with loads of fun, music, history and good eatin’.

Our first stop was to the famous Beale Street, where we swooned over the music at B.B. King’s and ate catfish, shrimp po’ boys and, what else? BBQ.

bb-kings-blues-club.jpg

More about the Memphis adventure next week.

Santa’s Secret Village

With Christmas right around the corner, you’ll want to go to this site and share some quality time with your child or grandchild. It’s an amazing place to play. These are just some of the things you will find at Santa’s Secret Village.

  1. The kids can write a letter to Santa and he’ll write back.
  2. Create a personalized Christmas story.
  3. See Disco Dancing Santa.
  4. Read a book.
  5. Do some coloring.
  6. Connect-the dots
  7. There are loads of recipes that you can prepare with the kids.
  8. Rhyme words.
  9. Watch movies and videos.
  10. Build a snowman.

 The list goes on and on. There are activities galore.

For home schooling, there’s even an Elf Pal Academy with lesson plans that combine learning with fun.

If you can dream it up, they probably already have it at this site.

Go here  http://www.northpole.com/Village.html. You’re going to be glad you did.

Tradition

Last weekend I returned a plastic food container to my neighbor. Days before, when she first handed it to me, it contained three slices of marble cheesecake. I returned it to her filled with homemade lasagna. In my family, a food container is never returned to its original owner empty. It’s tradition.

I became aware of this tradition when I was around five years old. While my mother and father worked days, my grandmother became my babysitter. Quite often she handed me a bowl of food covered with waxed paper and instructed me to deliver it to her next door neighbor, or sometimes to the lady who lived two doors away. In those days, you did what you were told and didn’t ask too many questions, but one day I decided to ask.

She explained that for generations her family never returned an empty bowl to a friend.  (Remember there were no plastic containers in those days, the usual vessel was some type of bowl). Of course, I wanted to know why. I remember the rest of the conversation as if it was yesterday.

“The bowl of food symbolizes my good wishes that my friend’s family will always be free from want.

I understood the term “free from want” because my grandmother used it quite often in connection with my poor eating habits, telling me how children in other parts of the world were starving, and how I was fortunate to be “free from want.” Consequently, no explanation was needed there, but I did wonder how she would answer my next question. What about the time you put a penny in the bowl that you returned to Mrs. Bernolli?”

I distincly remembered that penny because I heard it jingling as I walked down the block and when I looked through the waxed paper into the bowl, there it was, a penny. I swirled it around and listened to it tinkle all the way to Mrs. Bernolli’s house.

My grandmother smiled. “Ah, the penny.  I didn’t have enough food to share with her that day. When she received the penny, I knew she would understand. My wish to her was the same, even though I could only show it with a penny.”

Now we were getting down to the nitty-gritty. “Are we poor, Grandmom?”

“No, we are rich–in spirit. If you remember nothing else I ever tell you, child, remember this–never return an empty bowl to anyone. It’s tradition.”

I never forgot. That’s why my neighbor received a container of lasagna last weekend.

All this talk about food got me to wondering about other traditions and I found a couple of interesting ones.

On Whit Sunday in England, they have a Bread and Cheese Throwing Tradition.

Did you ever wonder where the traditions of the tiered wedding cake, and toasting the newly-wed couple came from?

Long ago in France, it was the custom for villagers to throw buns into a pile in preparation for the wedding feast. A clever baker decided to take some bun-like pastries stuffed with cream and fastened them as a pyramid, like the mound of buns, creating a tall cone of caramel-coated cream puffs called croque-en-bouche (“crisp in the mouth”). The cone may be topped with caged doves, which are released to symbolize the newlyweds’ departure from their families.

In Brittany, the wedding party and the bride and groom drink from a glass of brandy poured over a piece of white bread, symbolic of the beginning of the “toasting” custom. The couple has the last sip and eats the bread for good luck.

And, in your wildest dreams, did you ever think there could be a tradition involving April Fish?

In German an April Fools’ prank is called “Aprilscherz”, in Dutch “aprilgrap”, in Danish “aprilsnar”… you get the picture. But in some places, it is called an “April Fish”: the “poisson d’Avril” in French, the “Aprilvis” in Dutch and the “Pesce d’Aprile” in Italian.

Any kind of April Fool’s prank can be called an April Fish, but often it is a very simplest prank, consisting in the attempt to attach a piece of paper cut in the shape of a fish onto someone’s back, without that person noticing. When after some time, during which the victim is the unwitting butt of the joke, he or she finds out, everyone shouts “April Fish!” Traditionally, a real dead fish was stuck onto the victim’s back, with the intention that he would eventually notice it by its smell.

The name “April Fish” is also applied to the victim of the joke. The idea is that an April fish is a very young fish, and thus easily “caught”.

Traditions. There must be thousands of them around the globe.

In my particular case, when I stood on my neighbor’s doorstep last week and handed her the container, she felt its weight, squinched-up her eyebrows, and got this puzzled look on her face.

I laughed and gave her the short version of my story and told her, “My grandmother is making sure your family remains free from want.”

She was still smiling and shaking her head as she watched me jump back into my car and drive away.

4 Kitchen Tips & A Recipe

Here are a few suggestions that will decrease your preparation time when cooking.

Kitchen Tip #1 – Green Pepper. I like to have green peppers on hand at all times. Depending on the recipe I am using, I sometimes use sliced peppers, while at other times I need them chopped. So first, you will need two peppers. Slice each pepper into quarters. Clean out the seeds, making sure you cut away the white part that is inside the pepper because that’s the part that gives the pepper a bitter taste. After you have cleaned both peppers, slice one and chop the other. Put each in their own separate Ziploc bag and store them in the freezer until you need them.

Kitchen Tip #2 – Onions. I use a lot of chopped onions when I cook, so I always have a large bag in the freezer. In the past, when I have purchased vegetables already chopped from the freezer section of the supermarket, the experience has been less than stellar. After a while they get soft and soggy. However, if you chop your vegetables fresh, they will stay crisp. I’ve never had a problem with any of the fresh vegetables that I’ve chopped myself. There is one thing to remember about storing onions in the freezer, though. You must double bag them. Put the chopped onions into a plastic bag and then seal that bag into another plastic bag. This ensures that the onion odor will not seep into the freezer or into the refrigerator. Be assured that in a double bag, the onion odor will stay where it’s supposed to stay and it won’t invade other foods.

Kitchen Tip #3 – Bread. I like nice, crispy hoagie rolls–crisp on the outside, soft and fresh on the inside. That’s the way I like French Bread and Sour French Bread, too. So, if you have a favorite bakery where you buy your bread, but you buy in small quantities because you know it will go stale before you eat all of it, here’s the secret to freezing bread. Buy it fresh, same day fresh if possible, and then take it home and freeze it immediately. If it goes in the freezer fresh, it will come out fresh. My family eats a lot of bread so it seldom is in the freezer longer than a month. The only type of bread I’ve noticed that becomes somewhat moist after a few weeks are hot dog buns and hamburger buns, but marble breads, white breads, bagels, French breads and kaiser rolls come out as fresh as the day you bought them.

Kitchen Tip #4 – Make it a habit to chop and freeze herbs that you use frequently, too. I always have frozen chopped garlic, parsley, chives, mint and dill. Freeze those you use the most. Your meals will taste so much better if you use fresh herbs instead of the dried.

Now here’s the recipe I promised. It uses some of the above ingredients from the freezer.

Moroccan Hamburgers

Ingredients:
2 pounds ground beef
1 medium onion, finely chopped
1/3 cup finely chopped fresh parsley
1/4 cup fine dry breadcrumbs
1/4 cup finely chopped fresh cilantro
1 large egg
3 garlic cloves, finely chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper

Preparation:
Combine all ingredients throughly; shape into 8 (4-inch) patties. Cover and chill at least 2 hours. (For investment cooking, freeze 5 to 6 months. Thaw before grilling.)
Grill, covered with grill lid, over medium-high heat (350º to 400º) 6 to 8 minutes on each side or until beef is no longer pink.

Yield:
8 servings

This scrumptious recipe was posted at: http://airmiles.wordpress.com/2007/10/18/recipe-round-up-freeze-ahead-meals/

Oh, and just for fun, and only if you want to smile, go here:

http://birdloversonly.blogspot.com/2007/09/may-i-have-this-dance.html

Cruise Travel

As I mentioned in my last post, I have been cruising. Some of the things I like best about this type of vacation are:

1)  The ship is your hotel,  2)  You don’t need a rental car to get around,  3)  The food is abundant and there’s no decision-making regarding which unfamiliar restaurant to eat at,  4)  There’s loads of activites on and off the ship,  5)  There’s plenty of time to relax, if that’s your preference, and  6)  You always meet new and interesting people.

The Carnival Cruise Line, which I sailed on this time, still advertises itself as The Fun Ships, but the age of its passengers has changed over the past 10 or 15 years. It’s not exclusively for the young, single crowd. All ages sail on Carnival now. There’s something for everyone and, you can feel perfectly comfortable bringing the grandkids along. They have excellent programs for both youngsters and teens.

An article from USA Today reports:

“… Carnival and Disney Cruise Line stand out for their exceptionally comprehensive children’s and teens’ programs.

Disney Cruise Line is no surprise winner in this category, for obvious reasons. The Disney Magic and Disney Wonder have entire decks dedicated to kid-friendly activities and separate family and adults-only pools. Cabins are designed to accommodate families with extra beds and split bathrooms, and Disney characters make appearances throughout the sailing.

Camp Carnival offers age-specific, supervised activities for kids ages two to five, six to eight, nine to 11, 12 to 14, and 15 to 17. Its ships offer extensive children’s play areas, as well as the Club O2 teen lounge. Children do not need to be toilet-trained to take part in Camp Carnival activities.”

While the kids are being entertained, you are free to, pehaps, enjoy a massage in the Spa, or take in an exercise class, or shop on board. Carnival gets high marks for their Fun Shops, which are varied and fit every individual’s pocketbook.

Although I cruised with Carnival this time, I often cruise with Royal Caribbean, which I have enjoyed many times in the past, also.

Lest this sound too much like an advertisement, I will mention that trying to move 3,000 or more people off any ship at the end of a cruise is a long, tedious process, and not all of my cruising experiences have been wonderful. I went on a Norwegian cruise a few years back that was an absolute horror, although since then, I have met other people who enjoyed their Norwegian cruise.

Overall, cruising is one of my favorite ways to vacation, and if you’ve never tried it, I highly recommend you give it a try.

Next week, I’ll tell you about the many excursions I took during this trip.