All Posts By: NANCY DeLUCIA REAL

This salsa is made with tomatillos and guaje seeds. Both are used in the traditional cuisine of Mexico.

The gauge pods are about one foot in length and thin and flat. Guaje pods have a tough, outer skin which is green and red in color and slightly translucent. This allows seeds to look like spots along the length of the pod. The seeds are small, flat and light green with a sharp flavor. They are high in protein.

Guaje seeds are incorporated in this delicious green salsa from the city of Puebla. Enjoy the salsa with fish, meat or chicken or as a dressing for a green salad.

Prep time: 20 to 25 minutes (toasting the seeds & boiling the tomatillos)
Makes: 2 to 2-1/2 cups salsa

Ingredients:
8 to 9 tomatillos, skin removed and discarded and fruit rinsed in water
2 dried red chiles or 1 Serrano chile
8 to 10 guaje pods (found in Latin American supermarkets)
1 whole garlic clove, peeled
2/3 cup fresh cilantro leaves
Dash cumin
Salt, to taste

Directions:
1. Place tomatillos and chile(s) in a 3-quart saucepot. Cover with cold water and bring to a boil – tomatillos will become tender after a 5 to 7-minute boil.

2. Meanwhile, using a sharp, pointed knife, split the gauge pod skins at the top. Open the pod skins lengthwise and remove the guaje seeds. Set them aside in a small bowl.

3. Transfer seeds to a nonstick skillet set on medium-high heat.

4. Using a spatula or wooden spoon, toss the seeds as they roast. As they begin to “pop”, immediately set heat on low and continue toasting until they are light golden brown.

5. Transfer seeds to a bowl; set aside to cool while tomatillos are cooking.

6. If tomatillos are tender when pierced with a fork, they are done. Drain tomatillos and chile(s) over a sink in a colander, reserving 3/4 cup of the cooking liquid.

7. Let tomatillos and chile(s) cool for about 5 minutes.

8. After tomatillos and chile(s) have cooled, transfer them to a blender with remaining ingredients except for the seeds.

9. Puree the salsa and taste it. If needed, add a dash more salt.

10. Pour the green salsa into a serving bowl and top it with the toasted guaje seeds.

11. Serve immediately. Alternatively, cover the salsa with plastic wrap and store it in the refrigerator up to 1 day (after 2 days, the salsa’s flavors will become tart and acidy).

Note: You can serve Green Salsa with Guajes as a salad dressing – this is how I like it!

Text and Photographs ©2016 Nancy DeLucia Real

This delicious spice cake with melt-in-your-mouth cream cheese frosting is a perfect crowd pleaser for Labor Day Weekend! Celebrate, enjoy and stay safe!

Prep time: 20 minutes
Bake time: 25 to 35 minutes
Making & Frosting Cake: 15 to 20 minutes
Serves: 12 to 15

Ingredients for the Cake:
2-1/4 cups all-purpose, unbleached flour
1/2 teaspoon salt
1-1/2 teaspoons baking powder
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/4 to 1/2 teaspoon ground cloves
4 large eggs
1-1/2 cups light brown sugar (slightly packed)
3/4 cup safflower or sunflower oil (other vegetable oil can be used as well)
3/4 cup applesauce (unsweetened)
2 teaspoons vanilla extract
1 cup chopped walnuts (optional)
1 cup whole or low-fat milk

Preparing & Baking the Cake:
1. Preheat oven to 350°F. Butter or oil a 13 X 9-inch rectangular cake pan; lightly dust cake pan with flour. Shake off excess flour and set prepared cake pan aside.

2. In a 1-quart mixing bowl, combine the flour, salt, baking powder and spices and set aside.

3. In a 3-quart mixing bowl (using a hand mixer) or in a stand mixer bowl, combine the eggs, brown sugar, oil, applesauce, vanilla and walnuts (walnuts are optional).

4. Mix these ingredients on high speed until they are combined and uniform.

5. Gradually (a little at a time) add about 1/2 cup dry ingredients at a time, mixing until batter is uniform.

6. Add 1/3 cup of milk and mix until batter is uniform.

7. Repeat the gradual addition of dry and wet ingredients until finished and batter is smooth.

8. Pour batter into prepared cake pan; set cake pan on a rack positioned in center of oven.

9. Bake the cake for approximately 25 to 30 minutes.

10. After 25 to 30 minutes, insert a pointed knife into center of cake. If the knife comes out clean, the cake is done. If there is batter around knife, bake the cake for an additional 5 minutes.

11. After 5 minutes, insert knife again. If needed, bake cake for another 5 minutes. If cake is done, it to a counter. Set cake in pan aside to cool (do not remove hot cake from pan). Meanwhile, prepare the frosting.

Ingredients for the Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened to room temperature
1/4 cup unsalted butter, softened to room temperature
1 tablespoon whole or low-fat milk
1 teaspoon vanilla
3-1/2 to 4 cups powdered sugar
*This frosting can be used on a 13 X 9-inch rectangular cake or on two 8 or 9-inch cake rounds.

Directions for the Frosting:
1. In a 2-quart bowl and using a hand mixer, or in a stand mixer, beat the cream cheese, butter, milk and vanilla on high speed.

2. Gradually add (a little at a time) 1 cup powdered sugar at a time on low speed until you have used 3-1/2 cups.

3. Mix until frosting is smooth and spreadable. If frosting is too runny or thin, add the remaining 1/2 cup powdered sugar.

Frosting the Cake:
1. When cake is completely cool, loosen sides with a knife. Gently invert cake onto a serving platter.

2. To keep platter “clean” when frosting cake, gently insert 3-inch strips of aluminum foil between cake bottom and platter.

3. Mound all the frosting on top center of cake.

4. Using a frosting knife, gently spread frosting on cake beginning in center top and then to the cake sides.

5. When finished frosting cake, gently remove aluminum foil strips and discard them.

6. Garnish cake with ground cinnamon over its top and chopped or whole cinnamon sticks around platter.

7. When ready to serve, cut the cake in 4-inch square pieces and set each piece on individual plates.
Text and Photograph ©2016 Nancy DeLucia Real

On weekends, I like to go back to my southern Italian roots. For example, today I was craving a good dish of pasta with traditional tomato sauce and meatballs.

Yes, you have to make the tomato sauce from scratch, prepare the meatballs separately and then combine the two together. But no worries – the recipe is fast, neat and healthy. I broil the meatballs instead of frying them.

The best part is that leftover meatballs and sauce keep up to 5 days, refrigerated. Buon Appetito!

Tomato Sauce Prep time: 20 minutes (while meatballs are broiling)
Meatball Prep time: 25 minutes
Serves: 4 to 6

Tomato Sauce Ingredients:
1/4 cup olive oil
1 medium brown or white onion, peeled and finely chopped
One 28-ounce can Muir Glen Organic® Whole Peeled Tomatoes
Dash freshly-grated nutmeg
2 bay leaves (optional)
Salt, to taste (start with 1 teaspoon)

Directions for Tomato Sauce:
1. In a 4-quart saucepot, heat the oil. When oil is hot but does not smoke, add the chopped onion.

2. Stir-fry the onion on medium-high heat for about 2 to 3 minutes or until onion is translucent.

3. Meanwhile, in a blender, purée the tomatoes.

4. When onion is translucent, stir in the puréed tomatoes.

5. Add the nutmeg (just a dash), the bay leaves and 1 teaspoon salt.

6. Bring the tomato sauce to a boil.

7. When tomato sauce boils, immediately set heat on medium-low and cook/simmer for approximately 15 minutes. During this time, you can start the meatballs (see below).

8. As the sauce cooks, stir occasionally.

9. After 15 minutes, taste the sauce. It should no longer taste raw. Adjust salt level, if needed.

Meatball Ingredients:
1 to 1-1/2 pounds lean ground beef or dark ground turkey (organic, preferred)
1 small brown or white onion, finely chopped in a food processor
1/3 cup finely chopped, fresh Italian parsley leaves
1 to 1-1/2 teaspoons salt
Dash ground black pepper
Dash freshly-ground nutmeg (a tiny amount)
1 to 2 large eggs, beaten

Meatball Directions:
1. Using plastic cooks’ gloves or your bare hands, in a 5 to 6-quart glass or porcelain bowl, mix together all ingredients.

2. Set meat mixture aside and wash your hands very well (if you do not use gloves).

3. Prepare an 18 X 12-inch baking sheet by lining it with aluminum foil. Oil the foil with a basting brush or with your hand. Set baking sheet aside.

4. Set a 2-cup bowl of cold water on counter. Dip your hands in the water so they are wet (this will prevent the meat from sticking to your hands).

5. Grab enough meat mixture to form a 2-1/2-inch ball and set it on oiled, lined baking sheet.

6. Repeat shaping the meatballs, wetting your hands in between every 2 to 3 meatballs. Continue this procedure until you have set all meatballs on baking sheet, spaced 1 inch apart.

Broil the Meatballs & Add them to Tomato Sauce:
1. Set the top oven element to “broil” – make sure the top oven rack is set 6 to 7 inches below the broiling element.

2. Place the baking sheet with meatballs on the oven rack; broil the meatballs for approximately 8 to 9 minutes or until they look golden brown.

3. When meatballs have turned golden brown, using tongs, turn them over and broil the other side for 8 to 9 minutes.

4. When the meatballs have turned golden brown, take one at a time with tongs and gently drop it in simmering tomato sauce.

5. At this point, simmer the sauce with meatballs for an additional 10 minutes.

Ingredients for the Pappardelle:
1 pound pappardelle or other pasta variety
1-1/2 teaspoons salt
2/3 cup grated Parmigiano Reggiano or Pecorino Romano cheese (garnish)

Directions for Pappardalle:
1. Bring a 6-quart sauce pot of water to a boil.

2. When water boils, add the pappardelle and salt to the water.

3. Cook pappardelle for 9 to 10 minutes or until it is “al dente” (crunchy-tender).

4. Drain the pappardelle in a colander.

5. Return the pappardelle to the sauce pot and add 3 to 4 ladles of tomato sauce. Stir with tongs.

6. Divide the pappardelle among 4 to 6 pasta bowls or dinner plates.

7. Add 1 or 2 meatballs to each serving.

8. Serve immediately and ask guests to add a sprinkle of cheese, if desired.

Wine Pairing: Chianti, Cabernet Sauvignon (reds) or chilled Chardonnay (white)
Text and Photograph ©2016 Nancy DeLucia Real

With work and summer weather, I don’t feel like heating up the kitchen. But I still prefer eating delicious and healthy vegetables at home.

So here’s what I’ve been makin’ in minutes – grilled eggplant! Serve Grilled Eggplant & Tomatoes as an appetizer or side dish. It tastes so good!

Prep time: 16 minutes
Serves: 4

Ingredients:
1 large eggplant, tips cut off and discarded & flesh cut into 1/4-inch thick slices
olive oil (for brushing eggplant slices)
Salt (for lightly sprinkling over eggplant slices)
8 to 10 cherry tomatoes
Fresh rosemary leaves, to taste

Directions:
1. Line an 18 X 12 baking sheet with parchment paper or aluminum foil.

2. Place some olive oil in a small bowl.

3. With a basting brush, coat the lined baking sheet lightly with oil; set aside.

4. Place the eggplant slices on the oil-coated baking sheet.

5. Brush the eggplant slices with olive oil and lightly sprinkle with salt.

6. Transfer the baking sheet with eggplant slices to an oven rack positioned 6 inches from oven’s top broiler element (this is the electric conduit at top of oven that turns red when control knobs are set on “broil”).

7. Broil the eggplant slices for about 7 to 8 minutes per side or until they turn golden brown.

8. Using oven mitts, transfer baking sheet with eggplant slices to a counter.

9. Turn the eggplant slices over. Repeat oil coating and salting directions.

10. Return baking sheet with eggplant to oven rack. Broil eggplant slices for 7 to 8 minutes or until they are golden brown.

11. Transfer baking sheet with eggplant to a counter.

12. Gently transfer eggplant slices to a serving platter.

13. Cut the cherry tomatoes in half and place them intermittently on top of and around eggplant slices.

14. Lightly sprinkle olive oil over eggplant and tomatoes.

15. Remove rosemary leaves (they are spiky) from stems; garnish eggplant and tomatoes with rosemary leaves.

16.Serve immediately or cover until ready to serve.
Text and Photograph ©2016 Nancy DeLucia Real

This tart comes with no flour, no sugar (not even agave nectar!), no baking and no guilt! Sounds too good to be true, right?

The tart’s crust is made of ground dates and walnuts. And, the filling is made of pureed mangoes which is topped with fresh fruit.

Serve this luscious tart as a fruit, dessert course or both. They’ll all go nuts over this – literally!

Prep time: 15 to 20 minutes
Serves: 8

Ingredients:
2 cups walnut meats, unsalted
1 cup Medjool dates, pitted
1/8 teaspoon salt
1/2 cup chopped, dried mangoes
1-1/2 cups chopped, fresh mangoes (about 2 mangoes)
2 kiwi fruits
1/2 cup fresh blueberries
1/2 cup fresh raspberries (optional and interchangeable with the blueberries)
1 or more fresh strawberries (you can create your own garnish pattern)

Directions for the Crust:

1. In a food processor, combine the walnut meats and dates.

2. Process until mixture has crumbled and sticks together – the mixture should not be too fine. Do not over process.

3. Transfer the walnut-date mixture to a 9-inch tart pan that with a removable bottom.

4. Using your hands, press the mixture evenly over bottom of tart pan. Make sure it fits into the edges snuggly.

5. Set the tart pan with crust aside while you prepare the filling.

Directions for the Tart Filling:

1. In a bowl, combine the dried mango pieces with cold water (the water should cover the fruit); let sit for 10 to 12 minutes.

2. When dried mango pieces are soft, drain them and discard the water.

3. In a clean food processor, combine the soaked mango pieces with the chopped, fresh mangoes.

4. Process until the mangoes are pureed.

5. Using a spoon, gently transfer the pureed mango filling onto the crust.

6. Spread the filling evenly until it reaches the edges of tart pan.

7. Garnish the tart with sliced kiwis, blueberries and/or raspberries and strawberries.
Text and Photograph ©2016 Nancy DeLucia Real