All Posts By: NANCY DeLUCIA REAL

Home » Articles posted by NANCY DeLUCIA REAL

Red Potatoes & Fresh Dill Salad (Vegan)

In Salads, Vegetables On May 5, 2021 0 Comments

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ; TWITTER/THE KITCHEN BUZZZ!

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

 

 

Almond Cornmeal Cookies

In Cookies, Candies & Sweets On March 26, 2021 0 Comments

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ; TWITTER/THE KITCHEN BUZZZ!

These almond-cornmeal cookies will steal the show at. your Easter brunch or dinner!

Prep time: 20 – 25 minutes
Bake time: 12 to 14 minutes
Makes: 25 cookies

Ingredients:
6 tablespoons unsalted butter, softened
1 cup unbleached, all-purpose flour
3/4 cups cornmeal (raw polenta)
1 teaspoon baking powder
1/2 teaspoon salt
1-1/8 cups unbleached, granulated sugar
2/3 cups blanched almonds, toasted & ground
7 ounces unsalted butter
3 large egg yolks
1 teaspoon vanilla extract

25 blanched whole almonds (to place at top center of each cookie)

Directions for Mixing Dough:
1. Preheat oven to 375°F.

2. Make sure the butter has softened and come to room temperature.

3. Line two 18 X 12-inch baking sheets with parchment paper; set aside.

4. Sift the flour, cornmeal, baking powder and salt into a 3- quart mixing bowl.

5. Make a well in center of flour mixture; stir the sugar, ground almonds, butter, egg yolks & vanilla extract in center of well.

6. Using a pastry cutter, combine all ingredients; mix to form a dough.

7. Knead the dough until it is uniform.

Shaping & Baking the Cookies:
1. Shape dough into 1-1/2-inch balls and place them 2 inches apart on baking sheets.

2. Press a whole blanched almond on top center of each cookie dough.

3. Bake cookies for 7 minutes.

4. After 7 minutes, invert top baking sheet with lower baking sheet; bake for an additional 8 to 13 minutes or until cookie edges turn light golden brown.

5. Cool and serve.

6. Alternatively, cool completely and store cookies in double Ziploc® freezer bags for up to one month.
Text & Photograph ©2021 Nancy DeLucia Real

Chicken with Peppers & Cherry Tomatoes

In Poultry On March 3, 2021 0 Comments

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ; TWITTER/THE KITCHEN BUZZZ!

Don’t know what to make with leftover chicken? Here’s a great dish that’ll comfort everyone!

Prep time: 20 – 25 minutes
Serves: 3 to 4

Ingredients:
3 to 4 tablespoons olive oil
3 to 4 cups shredded, precooked chicken
2/3 cup chopped red bell peppers (1/2-inch pieces)
2/3 cup chopped white or brown onion (1/2-inch pieces)
1 to 1-1/2 cups chicken or vegetable broth
salt and ground black pepper, to taste
1 cup cherry tomatoes, whole

Directions:
1. In a 12-inch nonstick skillet, heat the oil.

2. When oil is hot but does not smoke, stir in the shredded chicken.

3. Stir-fry chicken on medium-high heat until it has warmed through and begins to brown.

4. Add bell peppers and onion; stir-fry for 2 to 3 minutes or until onion is translucent.

5. When onion is translucent, stir in 1/2 cup of the broth.

6. Cook on medium heat for 2 minutes.

7. When broth has reduced, add another 1/2 cup of the both and cook 2 to 4  more minutes.

8. After 2 to 4 minutes, if chicken is too dry, add remaining 1/2 cup broth and reduce over medium heat.

9. Stir in the salt and pepper, to taste.

10. Add the cherry tomatoes; stir and cook over medium heat, covered, for 3 to 5 minutes.

11. When cherry tomatoes have wilted, transfer the chicken stew to a serving dish.

12. Garnish with fresh parsley and serve immediately.
Text & Photograph ©2021 Nancy DeLucia Real

 

Cookies with Raspberry Jam

In Cookies, Candies & Sweets, Holidays On February 3, 2021 0 Comments

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ; TWITTER/THE KITCHEN BUZZZ!

These delicious cookies are fun to make. The best part is of all is that they’re Vegan!

Prep time: 20 – 25 minutes
Bake time: 12 to 14 minutes
Makes: 16 cookies

Ingredients:
1-1/2 cups almond flour (blanched)
1/4 cup melted coconut oil
1/4 cup agave or maple syrup
1/4 teaspoon salt
1/2 cup ground almonds or pistachios (optional)
1/4 cup raspberry preserves, stirred

Directions:

1.In a 2-quart mixing bowl, combine the almond flour, coconut oil, maple syrup and salt.

2. When mixture has combined to form a dough, wrap it in plastic wrap and refrigerate it for 2 hours.

3. After 2 hours, line a 18 X 12-inch baking sheet with parchment paper.

4. Preheat oven to 350°F.

5. Pull off about a one-inch piece of dough and shape it into a ball.

6. Repeat this with remaining dough until you have made a total of 16 balls.

7. If desired, roll each ball into ground almonds or pistachios.

8. Place dough balls about 2 inches apart on lined baking sheet.

9. Using a melon ball scoop, press down into center of each cookie, making a 3/4-inch indentation.

10. Fill each cookie center with about 3/4 teaspoon raspberry jam.

11. Place baking sheet with cookie dough on a rack positioned in center of oven.

12. Bake cookies 12 to 14 minutes or until light golden brown around edges.

13. When cookies are done, transfer baking sheet to a counter and let cookies cool 5 minutes.

14. When cookies have cooled, transfer them to an airtight container. Cookies will keep, refrigerated, up to 1 week.
Text & Photograph ©2021 Nancy DeLucia Real

 

Rapini & Beans (Vegan)

In Soups and Stews, Vegetables On January 7, 2021 0 Comments

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ; TWITTER/THE KITCHEN BUZZZ!

Rapini or broccoli rabe  is a green, cruciferous vegetable with edible leaves, buds, and stems. The buds resemble broccoli, but do not form a large head. Rapini has a slightly bitter taste, and is part of Mediterranean cuisine.

I learned how to make Rapini and Beans as a teenager in Avellino, Italy (in the Campania region). Although I serve this dish to family and friends year round, it’s especially comforting during the cold winter months. Make this dish in minutes and enjoy it with crusty bread and a glass of wine.  You’ll warm up in no time!

Prep time: 15 minutes
Serves: 2 to 4

Ingredients:
4 tablespoons extra virgin olive oil
4 whole garlic cloves
1 bunch fresh Rapini, cut into one-inch pieces; rinsed & drained
3/4 to 1 teaspoon salt
One 15.5-ounce can Cannellini, Navy, Great Northern or other white beans
Freshly-grated Pecorino-Romano cheese, as garnish (optional)

Directions:
1. On medium-high setting, heat olive oil in a 4-quart sauce pot.

2. When oil is hot (but not smoking), add the garlic cloves.

3. On medium-high heat, stir-fry garlic until it turns golden brown (not blackened).

4. When garlic is golden brown, add the cut and rinsed rapini.

5. Let the mixture warm through.

6. When rapini mixture sizzles or bubbles, add  1-1/2 cups cold water.

7. When the rapini and water come to a boil, stir in 3/4 teaspoon salt.

8. Rinse and drain the beans; add them to top of rapini mixture in saucepot.

9. Warm through and taste. Adjust salt level, if needed.

10. Serve Rapini and Beans immediately with slices of crusty Italian bread, if desired.

11. Garnish with grated Pecorino Romano cheese (optional) and enjoy with white wine.
Text & Photograph ©2021 Nancy DeLucia Real