Granola Fudgies

This is an adaptation of one of my grandma's recipes. These no-bake cookies are perfect for the hot weather, when you want to pack some sweets for a picnic but don't want to heat up the kitchen!

1/4. cup cocoa
1/4 cup milk
1/2 cup sucanat*
1/2 stick butter
1 1/2 cups granola
1/4 cup sliced almonds or chopped nuts
1/4 cup peanut butter

Place the cocoa in a saucepan and gradually add the milk, stirring well. Stir in the sweetener and the butter and bring to a boil for one minute, stirring. Remove from heat and stir in the peanut butter, the granola and nuts. Drop by teaspoonfuls onto waxed paper. Refrigerate until firm.

*Sucanat is a whole-cane sugar product, not refining out the essential vitamins and minerals like white sugar does. It's easier on blood sugar level and has a richer taste. Rapadura is another similar sugar product. You can use regular sugar if you prefer, but if you can find Sucanat or Rapadura you should give them a try. They are a "whole food" rather than a refined, naked "food".

White Sangria

The heat of summer is very conducive to a nice cool, light wine drink. Sangria traditionally is red, sangre being Spanish for "blood", but I like it also with a nice dry fruity white in the warmer weather. I made a pitcher of this for the Fourth of July and it tasted very refreshing.

1 bottle dry white wine, chilled (I used Pinot Grigio)
1 lemon, lime or orange, sliced thin
juice of 1 lemon
1 can Knudsen Orange Passionfruit Spritzer (fruit juice spritzers), chilled

Combine all in a pitcher. Stir well and serve.
The Knudsen spritzers are ideal to use as they provide the fruit juice and the fizz in one, and they're only fruit juice-sweetened (no corn syrup or other yucky stuff). If you can't find Knudsen spritzers, use orange juice and sparkling water or club soda instead.

Penne con Zucchini e Gorgonzola

In the impossibly beautiful hilltown of Trevi, located in Umbria, we enjoyed a quiet day and night strolling the narrow streets, gawking at Roman and medievel architecture, and dining on fabulously fresh foods. Okay, that could describe just about any day in any hilltown in Italy. But this one...we felt such a sense of place and comfort here. Dinner was at Osteria Posta Vecchia, at the top of the town in the piazza, a little place full of ambiance and kindly people. The waiter seemed very pleased by our thoughtful choices of the courses, saying they would compliment each other beautifully. The primo was a dish of penne with tender zucchini and gorgonzola. Fabulous. And -as I discovered when I returned home and recreated the dish - easy, too!


1 shallot, minced
1 or 2 cloves garlic, minced
2 small zucchini, sliced into thin rounds
white wine
lemon zest
thyme, minced
gorgonzola

Cook the penne. You'll need about a pound for 4 to 5 people.

In a large skillet, heat some olive oil, then saute the shallot and garlic until tender and fragrant but not colored. Toss in the zucchini and saute about a minute. Splash in some wine (about 1/3 cup). Toss the skillet to distribute. Add a little bit of minced fresh thyme and lemon zest (about 1/2 tsp. each). They impart subtle background flavors. Add about 1/2 cup gorgonzola (Italian gorgonzola dolce if possible). Stir until it starts to melt and toss in the hot, freshly cooked and still-dripping penne. Toss and serve.

Rosemary

I have a gigantic rosemary bush in my back courtyard. It has been hacked at several times but always grows out of control again. It provides a nice vibrant green next to the house, and a gives off its fragrant aroma whenever we brush past it.

But what to do with the overgrowing herb other than using bits of it at a time to flavor dishes? I cut branches and put them in a vase as greenery with my cut roses. But for cooking, I like to use it in several ways. I often cut three or four branches and use them together to baste roasting chicken. It imparts a subtle flavor. I also use branches, stripped of all the needles, as skewers. They're perfect for grilling sausages. So if you find yourself with an abundance of rosemary, fire up the grill and give it a try.

Rigatoni di Agropoli

On our last trip to Italy we stayed at a fabulous villa in a small town up the hillside from the city of Agropoli. We loved it! The countryside was beautiful, the little town was cute and friendly, and the house had such a relaxing atmosphere. We cooked there a couple times, but visited and then revisted a great trattoria in Agropoli which offered simple fare at great prices. This dish was so good we ordered it on both visits.

I am a "food tourist" so when I return freom trips I try to recreate the dishes I've enjoyed. This one was pretty easy to figure out. The area just north of Agropoli is where much of the famed mozzerella di bufala is made, so that was an obvious ingredient. Try to find the mozzerella ovolini or balls of mozzerella rather than the more chewy, stringy American version.

1 pound of rigatoni
Extra virgin olive oil
2 to 3 hot Italian sausage links - remove casings and crumble
3 cloves garlic
12 oz. can of crushed tomatoes
a sprig of thyme
1 ball of mozzerella
1/4 cup freshly grated parmigiano-reggiano

Start the pasta boiling.

In a large skillet, heat the olive oil and then add the sausages and garlic. Use a fork to break up the sausage into small pieces while sauteeing until it's cooked. Add the tomatoes and thyme; cover and cook about 15 minutes. Add the cheeses, stirring over low heat until melted.

When the pasta is cooked al dente, drain and add it to the pan. Stir to combine and serve.

Green Beans

It's that time of year, when green, fresh produce begins to appear in the stores and in my garden. We've been enjoying the peas we planted in early spring, harvested a handful or two at a time, and are awaiting the appearance of the green beans. I found some beautiful, thin beans at the store, though and whipped them up for a delicious side dish to our grilled steak last night.

Fagiolini con Gorgonzola

You will need: green beans, olive oil, a clove of garlic, a handful of crumbled gorgonzola, some toasted walnuts

Steam or boil the beans until tender. Drain, and immerse in cold water to stop the cooking and set the color.

In a skillet, heat a drizzling of olive oil, then add a clove of garlic which has been sliced in half. Saute it until the garlic begins to color, then remove and discard it. (You just want it to flavor the oil.) Add the green beans, a sprinkling of salt and a generous sprinkling of freshly-ground pepper. Toss to coat and reheat the beans. Arrange on a serving plate. Sprinkling with crumbled gorgonzola cheese, then top with chopped, toasted walnuts.

So good!

Picnic Chicken

I love a picnic. I must get that from my grandma, whose greatest joys were spent eating outdoors...either on her back porch or at a nearby wooded park that ran along the town's reservoir. And while I like to grill, for most picnics I prefer a more "grab-and-go" approach, taking things that can be easily transported and easily eaten, rather than having to cook once we arrive at our picnic spot. This chicken dish fits the bill...I really like cold chicken for a picnic and any number of accompaniments can complete and compliment the meal. This is a great make-ahead dish, as I usually make it the night before.

4 boneless and skinless chicken breasts, cut into strips

about 2/3 C. dry breadcrumbs
2 TBSP fresh parsley, chopped
1 clove garlic, minced
1/4 to 1/3 cup freshly grated pecorino Romano or Parmigiano cheese
1/4 cup flour
salt and freshly cracked pepper to taste

1 egg, beaten with a tablespoon or so of water
*A nice change of taste can be had by mixing a little bit of freshly grated nutmeg into the egg. It's just enough to add taste and variety without overwhelming the dish

Oven 375
Spray or oil a baking sheet.
Combine all the dry ingredients together. Dip the chicken strips into the egg mixture and then the breadcrumb mixture and place on the baking sheet. Spray or drizzle lightly with olive oil. Bake about 20 minutes, turning once, until cooked through.

Refrigerate until ready to go!

Turkey Jack Sandwich

A local restaurant, Flying Star, makes these tasty sandwiches. I love the flavor - the green chile really makes the sandwich! - and they're a super-easy lunch or a quick dinner, especially when paired with a crispy green salad with lots of veggies on it!

Sliced turkey
slices of Monterrey Jack cheese
chopped green chile - don't leave this out!
good Sourdough bread
butter

Butter one side of each bread slice. Make a sandwich of the ingredients - turkey, cheese and lots of green chile. Toast on a hot griddle or skillet until the bread is toasted and the cheese is melting.
Bueno!

Greek Couscous Salad

Summer has suddenly arrived! It's hot - hotter than normal for this time of year - and I don't like heating up the kitchen, so it's time to turn to hot weather items and the grill for sustenance. This salad is simple and fast....couscous cooks up in no time at all.

3/4 cup couscous
Bring 1 1/3 cups of water to a boil, then turn off heat, add the couscous and cover. Let stand five minutes. Fluff with a fork and refigerate to cool.

Chopped veggies (add as many or few of each as you like):
1/2 cucumber
a handful of cherry tomatoes, sliced in half
celery
green or red bell pepper
carrot
red onion

Toss with the couscous, along with a good handful of feta cheese.

Greek Dressing
juice of 1 lemon
several mint leaves, minced
several oregano leaves, minced
salt and pepper to taste
olive oil - about 1/4 cup
Combine the lemon juice and herbs, then whisk in the olive oil.
Add to the couscous. Chill until ready to serve. Then serve on a bed of shredded lettuce leaves.

Cool and refreshing!

Insalata di Risotto

In other words, Rice Salad!
This is a great hot-weather dish, and since the weather has suddenly shot up into the 90s here, it was a very refreshing side dish to our grilled chicken last night. I vary the veggies based on what's freshest or what is left-over in the fridge.

1 cup arborio rice
Bring abundant water to a boil, add the rice and boil, uncovered, until al dente. Drain and rinse. Cool.

Assorted chopped veggies:
green onions
zucchini
bell pepper
celery
carrot
fresh peas
chopped fresh spinach
chopped marinated artichoke hearts

Combine all together in a large bowl. Toss with creamy vinaigrette. Refrigerate to let the flavors mingle until ready to serve.

Creamy Vinaigrette
1/4 cup mayonaise
a clove of garlic, minced
2 TBSP red wine vinegar
2 TBSP olive oil
salt and pepper to taste
Wisk together. Toss with the rice salad.

Che buono!

Lentils

Lenticchie
Lentils are a great legume. They do not require soaking, they cook up fairly quickly, and they're a good source of both protein and fiber. They're also pretty versatile, taking on flavors easily. I throw them into tacos, mix them into risotto, and add them to soup. In Italy, it's traditional to eat lentils with sausages on New Year's, the coin shape of the lentils are thought to usher in a prosperous year. This recipe is a great side for grilled bratwurst or sausages.

About 1 cup lentils
Olive oil
1 onion, chopped
3 cloves garlic, minced
1/2 to 1 cup hot beef broth
salt and pepper
Chopped fresh parsley
Parmigiano Reggiano cheese

Fill a large pot with water and add the lentils and a bay leaf. Cook until lentils are tender but not falling apart, about a half-hour. Drain.

In a large saucepan, heat the olive oil and saute and the onion and garlic, about 3 minutes. Add the lentils, and broth. Simmer until it is absorbed, adding more broth if needed to keep from drying out. Season with salt and pepper and sprinkle with the parsley. Grate on some fresh parmigiano. Serve.

Turkish Stuffed Eggplant

Turkish Stuffed Eggplant (Karniyarik) with Yogurt Sauce
I can't take credit for this recipe; it came from my friends, Mary and Ahmet. Ahmet is from Ankara, and this is one of the many Turkish dishes he likes to prepare. It's quite easy and very delicious. I made this several times last summer when my garden was overflowing with eggplant. Once it's in the oven baking, you can attend to side dishes like a big Greek salad or a cucumber salad as an accompaniment.

3 to 6 eggplants, depending on size
Olive oil
1/2 pound ground beef, lamb or turkey
1 onion, chopped
1/2 green pepper, chopped
16 oz. tomatoes, chopped, juice reserved
salt and pepper to taste
1 TBSP paprika
1/4 C. basmati rice

Oven 400 degrees.

In a large skillet, heat the olive oil; add the onion and green pepper and saute until softened. Add the ground meat and brown., stirring to break it up. Add the chopped tomatoes and rice along with the spices and simmer 10 minutes.

Meanwhile, use a vegetable peeler to peel strips off the eggplants. Slice in half lengthwise and scoop out the flesh, leaving shells. Fill with the meat and rice. Pour reserved tomato juice over and into the pan, adding a little water if necessary to keep it from drying out. Cover and bake for 30 minutes, until eggplants are tender when poked with a fork.

Serve with yogurt sauce.

Yogurt Sauce
1 cup fresh plain yogurt
about 1/4 cup chopped fresh parsley
1 clove garlic, minced
Combine all. Refrigerate.

Ziti alla Valeria

Ziti alla Valeria - for lack of a better title!
I concocted this recipe one evening a few years ago when time was short, I had a chicken breast in the fridge that needed to be used, and little else in the house after a few weeks' of traveling. I used the Italian ingenuity for coming up with simple dishes based on only a few ingredients on hand. This has been a much-used recipe ever since. I occasionally "rich it up" by stirring in about one-half cup of fresh ricotta just before serving. It's done in the time it takes for the pasta to cook. Teamed with a salad or freshly steamed veggies, dinner is on the table in about 20 minutes.

Ziti, penne, rigatoni, or other "chunky" type of pasta
Extra Virgin Olive Oil
1 or 2 boneless chicken breasts, chopped finely
2 cloves garlic, minced
2 TBSP sundried tomato paste*
2/3 C. chicken broth
about 2 tsp. fresh parsely, chopped
grated Grana or Parmigiana cheese

Boil the pasta to al dente.
Meanwhile, heat a large, heavy skillet. Add olive oil and saute the minced chicken and the garlic together until the chicken is cooked and garlic is softened, about 3 minutes. Add the sundried tomato paste and the chicken broth, stirring together until well combined. Partially cover and let simmer about 5 minutes. Drain the pasta and add to the pot. Stir and cook together about a minute to let it absorb the flavors. Serve dusted with freshly grated cheese.

*Do not substitute regular tomato paste. If you can't find the tubes of sundried tomato paste, buy a jar of sundried tomatoes packed in olive oil, and blender it with a drizzle of balsamic vinegar.
copyright 2005 Valerie Schneider

New Orleans Barbecue Shrimp

Mr. B's Bistro is a lively place in the heart of New Orleans' famed French Quarter. The house specialty is barbecue shrimp, which arrives at the table in a large bowl, the whole shrimp swimming in sauce. "There's only one way," laughed our waiter, "you got to get your hands wet!" With a plastic bib around his neck, Bryan plunged in and used his fingers to behead and peel all the shrimp. The instant the last peel hit the bowl, the waiter reappeared with a steamy, damp towel for Bryan to clean up with. Then he dug back in with his fingers to consume all those tasty shrimpies. Be sure to serve this with plenty of fresh, very crusty French bread to soak up all the wonderful sauce. I usually use peeled shrimp for the sake of time and mess, but the shrimp cook up with more flavor and tenderness if you leave them in the shells.

This delicious dish is done in ten minutes!

Mr. B's New Orleans Barbecue Shrimp
1 tsp. black pepper
1 tsp. freshly cracked black pepper
1 tsp. Creole or Cajun seasoning
4 TBSP worcestershire sauce
2 cloves chopped garlic
3 TBSP water
juice of 1/2 lemon
1 stick of butter, cut into pieces (don't even think of substituting margarine!)

In a sauce pan over medium-high heat, place all the ingredients except the butter. Cook until the shrimp begin to turn pink, then reduce the heat to medium and add the butter one piece at a time, stirring constantly until it's melted. Serve in a large bowl on the table with crusty French bread.

Beans and Radicchio

Beans with Radicchio
I took a recipe I had for an Italian version of "beans and greens" and substituted chopped radicchio instead. Buono! Radicchio is a red chicory, slightly bitter, which can be used in salads, but is also good grilled or wilted, as in this recipe. When I buy radicchio in the grocery store, I always seem to stump the clerk who thinks it is a head of red cabbage.

1/2 small onion, chopped
2 cloves garlic, chopped
1/2 head of radicchio, chopped
a small handful of fresh parsley chopped (about 1 tablespoon when chopped)
a sprig of fresh thyme, minced
a can of cannellini or navy beans, drained and rinsed
1 tsp. balsamic vinegar

In a saute pan, heat the olive oil then saute the onion and garlic until tender, about 4 minutes. Add the radicchio and herbs, and cook over medium heat until wilted. Add the beans and stir well. Just before serving, drizzle on the balsamic vinegar, toss it and serve.