All Posts By: NANCY DeLUCIA REAL

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No one has time for anything anymore. And forget baking, right? So for Valentine’s Day, I came up with no-mess, no-bake, no-cleanup sweets  for “busy” people (me included)!

Make these Valentine Treats in just 3 minutes – instant gratification. Happy Valentine’s Day to All!

Prep time: 3 minutes
Makes: 15 to 18 treats

Ingredients:
One 12-ounce package Trader Joe’s® Sea Salt Brownie Petites (or your choice of mini, precut brownies)
One can readymade whipped cream
One 12-ounce package M&M’s® Cupid Mix candies

Directions:
1. Set brownie petites or mini brownies on a serving plate.

2. Shake whipped cream can and squeeze nozzle so that a small dollop of cream sits at center of each brownie.

3. Top each brownie with a candy.

4. Serve immediately.

Text & Photograph ©2022 Nancy DeLucia Real

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When these scones will come out of the oven, they won’t last very long. With a mere 10 minutes of prepping and 15 minutes of baking, you’ll come out looking like a pro!

Prep time: 10 minutes
Bake time: 12 to 15 minutes
Makes: 8 to 10 scones

Ingredients:
2 cups unbleached, all-purpose flour
1-1/4 cups uncooked, old-fashioned, whole oats
1 tablespoon baking powder
1 teaspoon cream of tartar (can be substituted with 1 teaspoon freshly-squeezed lemon juice)
1/2 teaspoon salt
1/3 cup unbleached, granulated sugar
1/3 cup milk (whole or low-fat)
1 large egg
1/2 cup butter, melted (measure first, then melt in saucepot on low heat or in microwave)
-OR-
1/2 cup safflower or sunflower oil
1/2 cup of raisins, currants or chocolate chips

Directions:
1. Preheat oven to 425°F.

2. In a one-quart mixing bowl, combine the flour, oats, baking powder, cream of tartar and salt; set aside.

3. In a four-quart mixing bowl, mix together the sugar, milk and egg.

4. On low speed, stir in the melted butter or the oil.

5. Using a wooden spoon, stir in the raisins, currants or chocolate chips, followed by the flour mixture.

6. Mix until a dough forms.

7. Gather the dough into a ball and transfer it to the center of a parchment-lined 18 X 12-inch baking sheet.

8. Pat down the dough to form an 8-inch circle.

9. Using a sharp knife, cut into 8 to 10 wedges.

10. Place baking sheet on a rack positioned in center of oven and bake 12 minutes.

11. After 12 minutes, if top of scones is soft, bake for an additional 3 minutes or until edges and bottoms are light golden brown.

12. Serve warm with your favorite fruit preserves and/or honey.
Text & Photograph ©2022 Nancy DeLucia Real

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Macha Salsa or Salsa Macha has its origins in the state of Veracruz, Mexico. It is a crunchy, nutty chile oil made with a variety of dried chiles, nuts, garlic, fried in oil and chopped. You can tweak it to your taste.

Spice up the holidays with this exquisite salsa that is served as a condiment. Spoon it over meats, fish, chicken, veggies, frittatas. I’ve been known to eat it by the spoonfuls.

Prep time: 15 minutes
Inactive prep time: 10 minutes
Makes: About 1-1/2 cups

Ingredients:
2 guajillo peppers (dried)
3 ancho peppers  (dried)
3 to 4 dried chile de arbol peppers (use 3 if you want a milder salsa)
1/4 cup unsalted, roasted peanuts
4 garlic cloves, chopped
1-1/2 cups high-quality vegetable oil (preferably, organic canals, sunflower or safflower oil)
1 teaspoon apple cider vinegar
Salt, to taste (start with 1/2 teaspoon; taste and adjust level when salsa is finished)

Directions:
1. Remove seeds and stems from the guajillo, ancho peppers and chiles de arbol.

2. Using shears, cut them into small bits (1/4-inch pieces); set aside.

3. Place the peanuts, garlic and the oil in a 6 to 8-quart saucepot (this will prevent splatters). Alternatively, use a 12-inch skillet.

4. Heat the oil, peanuts and garlic to medium-high.

5. Fry the ingredients until garlic is light brown (not dark brown).

6. Immediately remove saucepot or skillet from heat; stir in the dried pepper pieces.

7. Let the mixture cool for 8 to 10 minutes.

8. After 8 to 10 minutes, stir in the vinegar and 1/2 teaspoon salt. Taste and adjust salt level, if needed.

9. Pour the mixture into a glass blender or glass food processor. DO NOT USE PLASTIC AS IT WILL PERMANENTLY STAIN.

10. Pulse-blend the mixture to achieve a crunchy, crumbly salsa – DO NOT OVERPROCESS; DO NOT PUREE.

11. Pour the salsa into a GLASS JAR WITH A COVER (mason jars work well). Tightly seal and refrigerate the salsa up to 6 weeks.
Text & Photograph ©2021 Nancy DeLucia Real

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For Thanksgiving dinner, some guests may want a no-carbs, no-gluten, no-sugar salad or side . Here’s a delicious salad that’s easy to make because it can be prepared the morning of …. Happy Thanksgiving!

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

Ingredients:

6 cups fresh, mixed greens (Romaine, butter, arugula, spinach), washed & spun-dry
3 Persian cucumbers, peeled and thinly-sliced
1 large carrot, peeled & thinly-sliced
4 green onions, tips & dark green stems discarded, sliced in 1/4-inch pieces
Juice of 2 limes or lemons
1/2 teaspoon Dijon mustard
1 garlic clove, crushed
1 tablespoon white Balsamic vinegar
1/2 cup extra-virgin olive oil
1/2 of a red bell pepper, cut into 1/4-inch pieces (for garnish)

Directions:
1. Place the mixed greens, cucumbers, carrots & green onions in a serving bowl; set aside, covered, in refrigerator until ready to serve.

2. In a food processor, combine the lime or lemon juice, Dijon mustard, garlic clove, vinegar and the oil.

3. Process the mixture until vinaigrette is uniform.

4. Transfer vinaigrette to a glass jar & tightly cover. Refrigerate vinaigrette until ready to serve the salad.

4. At serving time, pour the vinaigrette over prepared salad ingredients; garnish with red bell pepper pieces. Toss & serve immediately.
Text & Photograph ©2021 Nancy DeLucia Real

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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