All Posts By: NANCY DeLUCIA REAL

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Spook Pasta

In Meats On October 20, 2021 0 Comments

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Kids of all ages will love this orange-colored Halloween meal – Spook Pasta! Made with fresh pumpkin, it’s healthy, fast and fun!

Prep time: 15 to 20 minutes
Serves: 4 to 6

Ingredients:

6 cups peeled, cubed pumpkin, boiled & drained (reserve 1-1/2 cups of the cooking liquid)
1 cube vegetarian or chicken bouillon
1 pound pasta (short variety)
1 teaspoon salt
grated Parmigiano Reggiano or Pecorino Romano cheese (optional, for garnish)

Directions:
1. Place cooked and cooled pumpkin cubes into a food processor or blender; puree until smooth.

2. Transfer the pureed pumpkin to a 2 to 3-quart saucepot; stir in 3/4 cup of the reserved cooking liquid.

3. Bring the pumpkin sauce to a boil; add the bouillon cube and stir.

4. Cook on low heat, stirring often, for about 4-5 minutes. Taste and add a little salt, if needed.

5. Cover the pumpkin sauce and set aside on a cool burner.

6. Meanwhile, bring a 4-quart saucepot of water to a boil.

7. Add the pasta and 1 teaspoon salt; cook 8 to 10 minutes or until pasta is “al dente” (crunchy-tender).

8. In the meantime, bring the pumpkin sauce to a boil. If it is too thick, add a little more cooking liquid.

9. Drain the pasta and return it to the saucepot.

10. Add 2 to 3 ladles of the pumpkin sauce to the pasta; stir to heat evenly over medium heat.

11. Add more pumpkin sauce, to taste.

12. Serve the Spook Pasta immediately; garnish with cheese.
Text & Photograph ©2021 Nancy DeLucia Real

Pickled Red Onions

In Meats On August 10, 2021 0 Comments

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Make these easy and delicious pickled onions for grilled meats, poultry and seafood all summer. Once made, the onions keep for up to two weeks (refrigerated). Enjoy!

Prep time: 5 – 10 minutes
Serves: 4 to 6

Ingredients:

1 large red onion, peeled & thinly sliced
1/2 cup water
1/4 cup distilled white vinegar
1/4 cup white Balsamic vinegar
2 tablespoons agave nectar
1-1/2 tablespoons honey
1-1/4 teaspoons salt
1/4 teaspoon crushed chili flakes
1/2 teaspoon dried oregano

Directions:

1. Place onions (tightly-packed) in a one-pint mason jar or other glass jar.

2. In a 4-cup saucepot, combine the water, vinegars, nectar, honey, salt and chili flakes.

3. Bring mixture to a simmering boil.

4. Place jar with onions in a sink to avoid splatters.

5. Pour the pickling liquid over the onions; let stand until the jar is warm to the touch.

6. Sprinkle the oregano over top of onions.

7. Cover the jar with a tightly fitted lid and refrigerate for at least one hour.

8. Serve cold as a side or garnish to meats, poultry and seafood. Alternatively, add the pickled onions to meat, vegetarian or vegan tacos and salads.

9. Pickled Red Onions will keep, refrigerated, up to one week.
Text & Photograph ©2021 Nancy DeLucia Real

Peaches, Blueberries & Oregano Salad

In Meats On July 3, 2021 0 Comments

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This salad was inspired by fresh peaches and blueberries in season. I created a lemon-dijon dressing and tossed it into the fruit. It’s perfect for our upcoming 4th of July cookouts!

Prep time: 5 – 10 minutes
Serves: 4 to 6

Ingredients:
4 peaches, thinly sliced
1/2 cup fresh blueberries
1/4 cup extra virgin olive oil
2 to 3 tablespoons fresh lime juice
1 tablespoon honey
salt & ground black pepper, to taste
1/3 cup fresh oregano leaves

Directions:
1. Place sliced peaches and the blueberries in a 4-cup serving bowl; set aside.

2. In a 2-cup mixing blow, prepare the dressing by whisking together the olive oil, lime juice, honey, salt and pepper.

3. Pour dressing over the peaches and blueberries; toss lightly.

4. Add oregano leaves & toss once more.

5. Serve immediately as a side with meat, chicken or fish. Alternatively, serve this salad as part of a vegetarian or vegan meal.
Text & Photograph ©2021 Nancy DeLucia Real

CBD Hemp Salsa & Avocado Cups for Dads!

In Appetizers / Starters, Fun Foods On June 1, 2021 0 Comments

NOTE: THIS CBD HEMP RECIPE IS FOR ADULTS 18 YEARS OF AGE OR OLDER.

IF YOU WANT TO SERVE THIS RECIPE TO UNDERAGE INDIVIDUALS, PLEASE OMIT THE KICKBACK FULL SPECTRUM TINCTURE®.

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Here’s an appetizer that’s guaranteed to make Dad “chill” on Fathers’ Day!

Prep time: 30 minutes
Makes: 15 servings

For the Shells:
One 1.9 ounce package – fully baked Athens Phyllo Shells® (available on Instacart)

For the Salsa:
4 ripe plum tomatoes
1 jalapeno pepper, minced
1/3 cup corn kernels
Juice from 1/2 lime
1/4 cup minced cilantro leaves
salt, to taste
2 pumps Kickback® Full Spectrum CBD Tincture.

For the Avocado Filling:
1 large Haas avocado (very ripe)
Juice from 1 lime
2 tablespoons olive oil
salt, to taste
2 pumps Kickback® Full Spectrum CBD Tincture
1 small food storage bag (Ziploc
® brand)

Directions:
1. In a glass or porcelain bowl, stir all the salsa ingredients together.

2. Taste for seating and set aside, covered.

3. Meanwhile, in a food processor, stir all the avocado ingredients together.

4. If avocado does not puree well, stir in a little more olive oil until it becomes slightly creamy.

5. Spoon the avocado cream into a corner of a small plastic food storage bag.

6. With the bag open, gently push the avocado cream as far as it can go into the corner.

7. Using scissors, cut off a 1/4-inch tip.

8. Place all the phyllo shells on a serving platter.

9. Holding bag tightly, pipe the avocado cream into half of the phyllo shells (you may have some cream left over).

10. Fill the remaining half of the phyllo shells with the salsa (you may have some salsa left over).

11. Serve immediately or cover with aluminum foil and store in refrigerator up to 30 minutes before serving.
NOTE: If you want more “chill” for Dad to relax, add 1/2 pump extra to each the salsa and to the avocado filling.
Text & Photograph ©2021 Nancy DeLucia Real

 

 

Red Potatoes & Fresh Dill Salad (Vegan)

In Salads, Vegetables On May 5, 2021 0 Comments

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This dish is made with four ingredients – that’s it! Make Red Potatoes & Fresh Dill Salad in minutes. It’s a  great dish for that Mothers’ Day buffet!

Prep time: 5 minutes (plus boiling potatoes)
Serves: 4 to 6

Ingredients:
1 pound small red potatoes
1/3 cup extra virgin olive oil
salt, to taste
1/3 cup chopped fresh dill

Directions:
1. Rinse potatoes in a colander in cold water; drain.

2. Transfer potatoes to a 4-quart saucepot; cover with cold water.

3. Bring potatoes to a boil.

4. Cook on medium-high heat until potatoes are fork-tender – about 12 to 15 minutes.

5. Drain potatoes in a colander.

6. When potatoes are warm to the touch, cut them in half.

7. As you cut potatoes in half, transfer them to a mixing bowl.

8. When all potatoes have been cut in half, add olive oil, salt and chopped fresh dill.

9. Stir and taste. Adjust seasonings, to taste.

10. Transfer Red Potatoes & Fresh Dill Salad to a serving bowl. Cover with plastic wrap until ready to serve. NOTE: This dish can be made in the morning and left at room temperature until dinner time.
Text & Photograph ©2021 Nancy DeLucia Real