My Top 5 Kitchen Gadgets

I love my Kitchen Gadgets. I don't know what I would do without them. Baking and Cooking just wouldn't be the same. I'm sure I'd survive but why put yourself through more hard work, when you can rely on your trusty gadgets to help get you through preparation time!

Here are a few that I couldn't live without.

Kitchen Aide (Electric Mixer)

I love it because it's great for making cookies, muffins, bread dough, pasta. The best thing about it is that it doesn't cause a huge mess. If used correctly all ingredients go in one bowl making it an easy clean up.

Food Processor

This gadget is wonderful for slicing, chopping and blending just about anything. Vegetables, Spices, Mixing Dough, Mixing an assortment of ingredients, etc. I highly recommend having one in your Kitchen, Whether an avid cook or someone who wants to become a more well rounded cook, this gadget is a must have.

Cast Iron Pot (Dutch Oven)

Great for roasting, braising, simmering, baking. This Pot can go on the stove and then transfers to the oven easily (because it's 100% cast iron you won't need to worry about melting handles, etc.). I use this for cooking Gumbo, Soups, Braising Beef, Chili and Making Roasts. If you don't have a slow cooker, it's the next best thing!

Slow Cooker (CrockPot)

This is wonderful if you are someone who likes to prepare meals ahead of time and doesn't want a lot of fuss. I call it my everything but the kitchen sink device! I can make Stews, Pot Roasts, Soups, Chili, Entire meals can cook all day. It's great for families on the go and dual working parents. Throw all the ingredients in before you leave for work and by the time you come home from a long hard day, you and your family will have a savory meal ready to enjoy!

Coffee Press (French Press)

When you are wanting to impress your guests or simply wanting to enjoy a nice cup of coffee... all the while imagining you are in a European village away from all of the chaos (LOL). Grab for this little gadget. Bake up some home made scones ** I recommend the rosemary scone recipe found in my blog ** and you will be in relaxation mode...for sure!

Fuel up your morning.

Waffles with Vanilla and Cinnamon

It's Sunday morning and I haven't had the best sleep. My daughter attended a friend’s birthday sleep over party. Since she was away for the night we figured it was as good a time as any for our son to invite a friend to stay the night. This was his first attempt at a sleep over, so we were ready for anything to happen.

Well as it turns out the boys were actually good. They played wii, legos and watched a movie before crashing out for the night (10:30pm isn't that bad for a first time sleep over with 5 and 6 year olds). Everything seemed to be going great; John and I were actually in bed at a decent hour.

At about 2:30am the phone rang and it was my friend calling to tell me that my daughter came up stairs complaining of a soar throat and she was running a fever. John was passed out cold, so I couldn't ask him to get up out of his deep sleep to help me out. I guess I would have to take this one on myself! I picked her up with Tylenol in hand (ready for the worst). My daughter usually doesn't take being sick very well (she gets hysterical, most of the time), but this time she was calm..Thank goodness, because at 2:30am drama was the last thing we both needed to be dealing with (not that I wasn't prepared for it). I gave her the Tylenol I had brought with me for the fever and we headed home. I tucked her into bed and she was out (fast asleep). I on the other hand was up tossing and turning for the next hour (at least).

I woke up that morning and decided to make the kids waffles (they happen to be a huge hit in our family). My mother makes the best home made waffles, the wonderful fresh ingredients she uses will surely have you committed to being in the gym daily for the next month.

I on the other hand this morning grabbed for the box of "Anne Jamima Complete mix". I always add a few special ingredients to power up the flavor. I use my waffle maker which gets a lot of use, especially in the winter months (It's a great gadget to have in your kitchen).

The batter was complete and the waffles were baking. The aromas were filling the house with smells of cinnamon and vanilla (those are the special added ingredients...my daughter’s secret to kicking up waffles not made from scratch).

I tend to agree, it gives it a special touch of flavor. The kids woke up and ran for the table; they couldn't wait to dig in to their very own waffle.

I on the other hand needed a little something extra to start my day. I needed a meal that would boost my energy level and keep me going. I decided to fry up eggs (sunny side or over hard), toast some hearty bread (whole wheat in this case) and slice up some fresh Avocados(that I had just purchased from Trader Joes Market).

Pan Fried Egg, Avocado, Tomato and Swiss Cheese Breakfast Sandwich

This is a simple, heart healthy, energy boosting breakfast.

Ingredients:

~ 2 Eggs (pan fried)
~ Pan spray or a dash of olive oil (coat the pan so the eggs don't stick)
~ Avocado (fresh)
~ Toast (whole wheat, Italian or French)
~ Tomato slices (fresh) (optional)
~ Swiss Cheese (optional)

Preparation:

~ Prepare eggs to your liking (I prefere over hard for this recipe)
~ Toast the bread
~ Spread Avocado slices over the toast
~ Top the Toast and Avocado with your Fried Eggs
~ Serve with a side of Turkey Sausage
~ Beverage options: Milk, Juice, Coffee or Tea

** Optional and a sure fire winner: Top with Fresh Tomato slices and Swiss cheese. Broil in the oven for 2 minutes (or until the cheese is melted and brown). **

There you have it...a complete energy boosting, heart healthy breakfast.

Its noon and I'm still feeling full and energized. After breakfast I cleaned the whole house, helped the kids with their home work and now I'm blogging!!!

What will we make for Sunday Dinner....Hmmm (Gumbo or Braised Beef Tips over Penne Pasta)....Stay tuned for more great recipe ideas.

Making Pizza with the Kids: Whole Wheat Pizza Dough and Toppings

Here is a great recipe for Whole Wheat Pizza Dough.

I find this to be a great afternoon project to get the kids involved in. You can put bowls of assorted ingredients out and have the kids make their very own "personalized pizzas". It's sure to be a hit!

We've used this idea when entertaining the kids friends (whether Birthday parties or sleep over’s). It gives the kids an opportunity to get involved with the cooking and let's them be in control of their menu selection (Complaint Proof)!!

WHOLE WHEAT PIZZA ~Dough and Toppings~

Makes 1-12 ounce or 1 pound dough

Active Time: 5 minutes

Total Time: 15 minutes

Ingredients:

To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water, (120-130°F)
2 teaspoons extra-virgin olive oil
To make 1 pound dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast, (2 1/4 teaspoons), such as
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water, (120-130°F)
1 tablespoon extra-virgin olive oil

Preparation:

Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

Preheat oven to 500°F or highest setting

Place a pizza stone or inverted baking sheet on the lowest oven rack;
Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.

Serve Immediately.

Delicious Ingredient Suggestions:

- Mozzerella Cheese (fresh)
- Mushrooms (assorted)
- Basil
- Peppers (red, yellow, green)
- Opinion (sweet)
- Ricotta Cheese (fresh)
- Tomatoes (fresh)
- Garlic (roasted)
- Sun Dried Tomatoes
- Pepperoni (kids love this ingredient)
- Sausage
- Canadian Bacon (whole slices)-Hawaiian Pizza
- Pineapple--Hawaiian Pizza


_____________________________________________________________________________________
Quick Whole Wheat Pizza Dough

** Highly recommend if kids are involved in the dough making process **

Ingredients
3/4 cup plus 2 tablespoons lukewarm water, (105-115°F)
1 package active dry yeast, (2 1/4 teaspoons)
1 teaspoon sugar
1/2 teaspoon salt
1 cup whole-wheat flour
1 cup bread flour, or all-purpose flour, plus additional for dusting
2 tablespoons yellow cornmeal

Preparation
Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together.
Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)
Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.

Individual variation:
The dough can be turned into 4 or 6 personal-size pizzas. After kneading, divide the dough into 4 or 6 equal balls. Brush with oil and place 3 inches apart on a baking sheet. Cover and set aside until doubled in size, about 1 hour. Roll each portion into a 6-to-8-inch circle.

Tips & Notes

Make Ahead Tip: Prepare through Step 3, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap the unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost the dough in the refrigerator overnight. Let refrigerated (or previously frozen) dough stand at room temperature for 1 hour before using.

Thanksgiving in the Country: Crostata with Apples, Gorgongola and Walnuts

This Thanksgiving John, the kids and I are driving to Iowa to celebrate the holiday with his family. John's dad turns 80 years old two days before Thanksgiving, so we all decided it would be the perfect time to come in for the holidays and surprise him. John is the youngest of 6 children and my kids are the youngest of 12 grandchildren...includes baby #3 on the way. So When we all get together it's a big deal. Our kids are super excited to hang out with their older cousins and enjoy time with their grandparents. We mainly visit during the summer months, since the weather tends be nicer and the kids can enjoy the lake and all that it has to offer (Fishing off the dock, Swimming, Golf, Amusement Park fun)!

This year for Thanksgiving I'm going to test out a recipe that I've wanted to try for weeks. "Crostata with Apples, Gorgonzola Cheese and Walnuts". Yum...it's the perfect fall/winter comfort dish.

Here is the recipe (Let me know what you think).

From a level of easy to difficult this one is on the Easy side.

Ingredients

Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon granulated sugar
3 tablespoons unsalted butter, cut into small pieces
1/2 cup mascarpone cheese
1 1/2 tablespoons lemon juice
3 tablespoons ice water

Filling:
3 tablespoons unsalted butter, melted
4 small Granny Smith apples, peeled, cored, and cut into 1/4 to 1/2-inch thick slices
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 cup chopped walnuts
1/3 cup crumbled Gorgonzola
Directions
1 large egg, lightly beaten

The crust:

In a food processor combine the flour, salt, and sugar. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disc, cover, and refrigerate for 30 minutes.

The Filling:

Place an oven rack in the lower third of the oven. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the apple slices, sugar, and cinnamon. Cook, stirring frequently, until the apples are softened, but not mushy, about 5 minutes. Set aside to cool for 10 minutes. Stir in the lemon juice, lemon zest, walnuts, and Gorgonzola.

Cut a piece of parchment paper to fit the inside of a 12 by 17-inch baking sheet and place on a work surface. Place the chilled dough on the parchment paper. Roll the dough out into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer to the baking sheet. Spoon the apple filling into the center of the dough. Spread the filling evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough.

Using a pastry brush, brush the crust with the beaten egg. Bake until the crust is golden, about 25 minutes. Cool for 10 minutes before slicing and serving.

This makes the most delicious appetizer for any cold winter day (Thanksgiving would be the perfect holiday to serve up this dish to your guests) ~

MMMMM; Enjoy the goodness!
Happy Thanksgiving to you and your loved ones

Clam Aglio e Olio with Spaghetti

The other night I came home to a quite home. My son was at a friend’s house my daughter was at swim practice and John was still working. I had the kitchen to myself and I was ready to prepare a nice home cooked meal. Now you are probably thinking, what is with her and Pasta dishes (I'm on a carb overload these days, but its fall and its comfort food)! I was in the mood for one of my old time favorite dishes Clam Aglio e Olio. Translation: Pasta, Olive Oil and Clams

This dish is super easy to prepare and it always hits the spot.

Ingredients:

4-5 cloves of garlic, minced, or more to taste
1 T Oregano
1 T Parsley (Fresh if possible, dried is just fine)
1 T Sea Salt or Regular Salt
1 T Pepper
4-5 Cans of clams (with the liquid)
1/3 cup good olive oil (coat the nice and even)
1 1/2 pounds spaghetti (serves a family of 4)
1 Cup Grated Parmigiano or Pecorino Romano
Dried Pepper flakes (Optional-for more intense flavor)
1/3 cup White Wine (optional)
1/3 cup chick stock (optional-for a more liquid sauce)

Preparing the Ingredients:

Bring 6 quarts of lightly salted water to a boil and add the spaghetti. Meanwhile, mince or chop your garlic (preference) and sauté in a deep pan with the olive oil until the garlic begins to brown. Turn down the heat so that the garlic continues to brown but doesn't burn and become bitter. Add your parsley and oregano and stir the ingredients together to intensify the flavors. Continue by adding salt and pepper.

Start adding your clams (canned or fresh) to the pan with the olive oil, garlic and herbs, including all of the liquid (do not drain). Add the white wine and if you feel you need more liquid add slowly some chicken stock (you may need to add more of the spices, and oil to taste to ensure its flavor has a nice balance with the liquid.

When the spaghetti is done, drain them well, transfer them to a bowl, and stir the sauce over the pasta (I like to transfer the pasta to the sauce pan and cook it together for a few minutes to intensify the flavors). Serve with grated Parmigianino or Pecorino Romano on the side; some people like it.

Serve with a hearty Italian or French bread and a light White Wine (Reco)Pinot Gris

Yield: 4-6 serving

Buon Appetito!!

In the mood for muffins!

I woke up in the mood to bake. The thought of baking at 6am I realize isn't for everyone, but today I was ready to try something out of the ordinary (that's my theme this month). The kids were still sleeping, it was a school day and I could have easily put out cereal and juice, but I decided it would be a nice treat for everyone if we had piping hot muffins to start off our day.

Poppy seed muffins sounded like the right choice. I whipped out my trusty and beloved Kitchen Aid and starting measuring out ingredients (I will share the recipe and photos a little later). After mixing all of the ingredients together I popped the muffin mixture into the oven and waited patiently for 20 minutes (Yep, that's all it takes, quick and easy)!

The Kids woke up by now and ran down stairs immediately when they smelled the aroma coming from the oven. My kids are in love with the Caribou Lemon Poppy seed bread and White Hot Cocoa so I knew this was going to be a special treat. Once the timer buzzed (which meant breakfast was almost ready) the next steps to preparing the muffins were underway (The lemon glaze frosting....my daughter’s favorite part and her own special homemade recipe). We whipped the icing up and drizzled it over the perfectly baked muffins. The kids couldn't wait to dig in.

We served the warm lemon poppy seed muffins with a nice tall glass of milk. The kids were satisfied and Mom had accomplished yet another recipe this week (Wahoo)!! Everyone had a full tummy and smiles on their faces (Mission Accomplished). We walked out the door for school and I knew everyone was going to have a great day (nothing like a quick, hot, yummy "out of the ordinary" breakfast to set everyone on the right track....It's truly that easy)!

The point is that even on stressful, busy mornings when everyone is going a million different directions, there is always time for a quick, easy, delicious meal to enjoy with your family.

I am a full time working Mom so everyday for me seems rushed, but I'm making an effort to slow things down a bit and make time for what's really important (My kids, My family and everyone's health and well being).

Milk and Muffins :)

Baked Macaroni and Cheese (Made from Scratch)

Scratch Mac n' Cheese

I came home from a long day of work and decided to try a new recipe. John and I weren't prepared with a menu plan so like many of us I looked through the pantry hoping something would miraculously jump out at me and scream "Cook me for dinner, I'm easy and a no brainer". Well as I stood searching for an easy out, the Pasta popped out at me. I knew I couldn't stand another evening of Spaghetti and Red Sauce or Pasta with Butter. I needed something new, fresh and "out of the box" yet still acceptable by my kids’ standards. Next I went to fridge and explored more options. Then it occurred to me "how about, homemade Mac n' Cheese"! I had a few assorted cheeses (Sharp Cheddar, Asiago blend and Parmesan) I also had left over cream from the home made rosemary infused, strawberry jam topped Scones I had made the week before (I'll upload this recipe later, it's one for the books). Here is the simple recipe I came up with for homemade Mac n' Cheese. It so easy and delicious I promise your whole family will love it and be requesting it again and again.

Ingredients:

2 3/4 cups heavy cream
1 cup shredded cheddar cheese
1 cup asiago (or anything you have at your disposal)
1/4 cup parmesan cheese
1 1/2 lbs pasta (small to medium size/shape)
1/2 cup bread crumbs (optional)
Pepper (to taste) 1/2 tsp (recommended)

Directions:

Start boiling water for your pasta (boil time approx 8-10 minutes)

Preparing Pasta:

Once the water has come to a boil add pasta and cook until tender (avoid over cooking) Drain pasta into a strainer once pasta is tender to taste.

Preparing Cheese Sauce:

In a medium sauce pan add cream and warm over medium heat (avoid burning) Once cream comes to a slight bubble, lower heat and add your cheese slowly. Whisk the cheese blend until it's completely melted into the cream sauce (I prefer using a whisk). Keep the heat at low to avoid scorching, continue whisking until the cheese has completely blended and pasta is cooked and ready to combine with sauce.

Blending all ingredients:

Blend Pasta slowly into the cheese sauce; which should be cooking on low. Once all the pasta is coated in the cheese sauce pour into a greased pan (13x9 preferred). Add pepper to taste (optional) and baked at 350 degrees for 20 minutes or until a lightly crisp topping forms from the cheese. 5 minutes before taking out of the oven (add 1/2 cup additional shredded cheddar cheese and 1/2 cup bread crumbs (optional for extra crunch and flavor).

Serve in individual bowls. Make a quick salad for a side dish and you are ready to enjoy a yummy homemade meal that the everyone will enjoy (No complaints, I promise)!

Prep/Cook Time: approx 30 minutes (Photo to follow)

The Cooking Community Story

As many of you are aware, I come from an Italian background which is richly grounded in cooking traditions. Cooking has always been a way of expressing yourself and sharing the experience with family and friends. In our house, no one should ever go hungry.

Cooking for my family is a way for us to spend quality time together; sharing stories of how the recipes and traditions got started is all part of the cooking journey. I encourage you to explore my family recipes and soak up the stories that are grounded from the rich traditions, that have been passed down from generation to generation.

Since becoming a mother I have started to explore new recipes which are starting to develop into my own families traditions.

As you explore this cooking blog, I encourage you to upload and share your family recipes, photos and stories. This is meant to be a cooking community. My hope is to start a new tradition where together we can build a story of recipes to share amongst each other.


Enjoy, Embrace, Soak up the goodness, all in Good Taste!