All Posts By: NANCY DeLUCIA REAL

Blintzes are also known as blin or blintchik (Russian names for crêpes). They are thin pancakes that can be filled with sweet or savory ingredients.

For this recipe, I made mini-blintzes, topped them with fresh Greek yogurt and added a fresh fruit compote. Enjoy these blintzes at breakfast or brunch. They’re fun to eat with Mimosa or coffee.

Prep time: 15 to 20 minutes for the blintzes
Prep time: 10 minutes for the fruit compote
Makes: 12 three-inch blintzes

Ingredients For the Fruit Compote:
3/4 cup chopped, fresh peach, nectarine or strawberries (you can combine 2 or more fruits together)
1/2 cup chopped, fresh pineapple
1 tablespoon granulated sugar
1/4 cup water mixed with 1 teaspoon cornstarch or unbleached, white flour

Directions:
1. Combine all ingredients in a 1-quart saucepot.

2. Bring ingredients to a boil; boil and stir with a wooden spoon for 3 to 4 minutes, or until fruit mixture thickens.

3. If a creamier texture is desired, mash the fruit with a potato masher.

4. When fruit is tender and liquid has thickened, transfer the mixture to a glass or porcelain bowl to cool. Cover with plastic wrap and set aside.

5. Meanwhile, prepare the blintzes.

Ingredients for the Blintzes:
1 large egg
1/3 cup plus 2 tablespoons milk (whole, low fat or 1% milk fat)
2 tablespoons vegetable oil
1/2 cup unbleached, organic, all-purpose white flour
1-1/2 teaspoon granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup Greek yogurt (whole, low fat or nonfat)
1/3 cup honey, for drizzling
3 springs of fresh mint

Directions to Prepare the Blintzes:
1. In a 1-quart mixing bowl, combine the egg, milk, 1 tablespoon of the oil, flour, sugar, baking powder and salt.

2. Using a whisk, blend the ingredients together until a smooth batter has formed.

3. Add the remaining tablespoon oil to a 12-inch, nonstick skillet set on high heat.

4. As soon as the oil is hot (it should not smoke), reduce heat to low.

5. Using a ladle, gently pour the batter onto the center of the skillet to form a 3-inch blintz (pancake).

6. Continue forming the blintzes, spaced 1 to 2 inches apart. You will not use all the batter for the first batch.

7. After cooking for 1 minute or until the batter starts bubbling, using a spatula, gently turn the blintzes over.

8. Cook the other side of the blintzes for another 30 seconds or a little longer, taking care not to burn the underside.

9. Transfer the blintzes to a serving platter; set aside while preparing the remaining blintzes.

To Serve the Blintzes:
1. Transfer the yogurt to a small bowl and give it a stir.

2. Top each blintz with yogurt, some fruit and garnish with mint leaves. Serve immediately.
Text and Photograph ©2015 Nancy DeLucia Real

Thanksgiving is about the Fall harvest – its abundance and our gratitude. Typical vegetables used for this great feast are cranberries, nuts, potatoes, yams, pumpkin and squash.

Most of us incorporate these food ingredients into the dishes from our heritage. Many of you already know that we Italians begin a meal with pasta. And so, on Turkey Day, my first course will be Butternut Squash and Mint Fusilli. It’s fresh, fast and easy. Buon Appetito to all of you and Happy Thanksgiving!

Prep time: 20 to 25 minutes
Serves: 4 to 6

Ingredients:
4 cups chopped butternut squash (cut into 3/4-inch cubes)
3 tablespoons plus 2 tablespoons extra virgin olive oil
2 cloves garlic, peeled and crushed
1 pound fusilli pasta (this can be substituted with another variety of short pasta)
salt and ground black pepper, to taste
3 tablespoons slivered, fresh mint leaves
3/4 cup grated Parmigiano Reggiano cheese

Prepare the Butternut Squash:
1. Place the butternut squash cubes in a 2-quart saucepot; cover with water.

2. Cover the sauce pot and bring the squash to a boil.

3. Boil the squash for 3 to 5 minutes or until it is crunchy-tender when pierced with a fork.

4. Drain the squash and transfer it to a glass or porcelain bowl to cool for about 10 minutes.

5. After 10 minutes, in a 12-inch, nonstick skillet, heat 3 tablespoons olive oil.

6. When oil is hot (but not smoking), add the cubed butternut squash and stir-fry for 3 to 4 minutes.

7. After 3 to 4 minutes, toss in the crushed garlic and cook for 1 more minute; set the skillet with the squash aside.

Boil & Assemble the Pasta:
1. Meanwhile, bring a 4 to 5-quart sauce pot of water to a boil.

2. When water boils, add 3/4 teaspoon salt to the water and the fusilli pasta.

3. Cook the fusilli pasta for 8 to 10 minutes or until the pasta is al dente or crunchy-tender.

4. As the pasta cooks, warm up the butternut squash in skillet on moderate to low heat.

5. After 8 to 10 minutes, drain the fusilli pasta, reserving 1/2 cup of the boiling liquid.

6. Toss the drained fusilli pasta into the butternut squash in skillet; add 2 to 3 tablespoons of the reserved liquid and toss to warm through.

7. When pasta and butternut squash are warmed through, taste and add more salt (if needed) and a dash of ground black pepper.

8. Divide the pasta among 4 to 6 bowls and garnish with slivered mint leaves.

9. Ask guests to add some Parmigiano Reggiano cheese to their Butternut Squash & Mint Fusilli.
White Wine Pairing: chilled Fiano di Avellino or Pinot Grigio.
Text and Photograph ©2015 Nancy DeLucia Real

One of my favorite recipes published on this website is the Guacamole Romano.

To make this appetizer even more exciting, why not spread the guacamole on toasted Flaxseed Bread with Honey and Sesame Seeds (previously published on this website). Add some chopped tomatoes and you’ve just prepared a highly nutritional appetizer. You can even enjoy this fun food for breakfast or lunch.

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

Ingredients:
1 yellow tomato, pulp discarded and tomato cut into 1/4-inch pieces
1 red tomato, pulp discarded and tomato cut into 1/4-inch pieces
8 to 10 slices Flaxseed Bread with Honey and Sesame Seeds, toasted
One Guacamole Romano recipe
salt and ground black pepper, to taste
2 tablespoons chopped, fresh cilantro leaves

Directions:
1. In a small bowl, combine the chopped tomatoes; toss in a little salt, to taste, and set aside.

2. Spread a heaping tablespoon of guacamole on each toast.

3. As you prepare each toast, set it on a serving platter.

4. When all toasts have been spread with guacamole, divide the chopped tomatoes and top them evenly over the toasts.

5. Garnish toasts with chopped cilantro and serve immediately.
Text and Photograph ©2015 Nancy DeLucia Real

These oatmeal power bars are a fun treat to make for that Halloween bash! One look at the ingredients and you’ll approve – no sugar or flour. These bars are so scrumptious and healthy that you won’t have to stop reaching for a second, third, fourth … Happy Halloween!

Prep time: 15 to 18 minutes
Bake time: 10 to 12 minutes
Makes: 24 bars

Ingredients:
2 cups quick-cooking oatmeal (not instant)
1/2 cup smooth peanut butter
1/4 cup honey
1/2 cup 100% pure maple syrup
1/2 teaspoon vanilla extract
1/2 cup roasted, unsalted, slivered almonds
2 tablespoons roasted sesame seeds
2/3 cup raisins
Dash salt

Toast the Oatmeal:
1. Preheat oven to 350°F.

2. Place oatmeal in an 18 X 12-inch rectangular baking sheet.

3. Toast the oatmeal for about 5 minutes.

4. After 5 minutes, stir the oatmeal – this prevents blackening at the edges of baking sheet.

5. Toast the oatmeal for an additional 5 minutes; stir once more.

6. When oatmeal has turned light golden brown, it is done.

7. If needed, toast the oatmeal for an additional 2 minutes. Set oatmeal aside in baking sheet to cool on counter.

8. Keep oven constantly heated at 350°F.

Prepare the Syrup:
1. In a 1-quart sauce pot, heat together the peanut butter, honey, maple syrup and vanilla until mixture is warm and runny; set it aside.

2. In a 2-quart mixing bowl, combine the toasted oatmeal, almonds, sesame seeds, raisins and salt.

3. Gently stir in the warm syrup mixture until all ingredients are combined.

4. If the mixture is too loose and grainy, add 1 to 2 more tablespoons maple syrup to combine and amalgamate the ingredients.

5. Line the baking sheet with parchment paper.

6. Transfer the oatmeal mixture to the parchment-lined baking sheet.

7. With wet hands, pat the mixture to form an 11 X 7-inch rectangle in center of sheet.

8. Using a knife, gently cut the oatmeal mass into 24 bars.

9. Bake the oatmeal bars for 10 to 13 minutes or until they turn golden brown.

10. Set oatmeal bars aside in baking sheet to cool completely.

11. When bars are cool, carefully cut through the squares to loosen them. Serve immediately or store the oatmeal bars in a glass jar in refrigerator.

12. Halloween oatmeal bars will keep, refrigerated, up to two weeks.
Text and Photograph ©2015 Nancy DeLucia Real

This bread gets its sweet, nutty texture from the honey, sesame seeds and flaxseed meal. If you guessed that it’s healthy, you’re right. Since you make your own bread, you know exactly what wholesome ingredients you put into it. Enjoy this bread with any meal. Alternatively, slice the bread, toast it and serve it with butter and preserves at breakfast.

Active prep time: 30 minutes (mixing and assembling dough)
Inactive prep time: 50 to 60 minutes (two dough risings)
Bake time: 25 to 30 minutes
Makes: 2 loaves

Ingredients:
1 tablespoon or 1 packet Rapid Rise Yeast® dissolved in 3/4 cup warm water and set aside to rise for 10 minutes
5 cups organic, unbleached, all-purpose, white flour
¾ cup flaxseed meal
1 teaspoon salt
¼ cup olive oil
¼ cup honey
¼ cup toasted sesame seeds
1 cup warm water
2 teaspoons untoasted sesame seeds

Directions:

1. Combine 4 cups of the flour with the flaxseed meal and salt in a large, shallow bowl, forming a well in the center.

2. Pour in the risen yeast and water mixture, olive oil, honey, sesame seeds and the water.

3. Using a fork, mix wet ingredients until combined.

4. With a fork, gently begin mixing in flour from the sides of the well, a little at a time.

5. Each time you mix in some flour, make sure to blend it well into the wet ingredients.

6. Keep incorporating flour from the sides of well in small amounts, until you have formed a soft dough.

7. If dough is too wet and sticky, add flour in small amounts until the dough is uniform and you can grab it. It should be soft and smooth.

8. With lightly floured hands, gently knead the dough inside the bowl, adding small amounts of flour, until it is smooth and elastic.

9. Set dough aside on floured surface while you oil the bowl. Return dough to the oiled bowl and cover it with aluminum foil or a clean kitchen towel. Set the dough aside for 30 minutes to rise.

10. After 30 minutes, punch down the dough in center.

11. Lift dough out of bowl and, with an oiled knife, cut it into two equal pieces.

12. Shape each piece into an oval loaf.

13. Place loaves, crosswise and spaced apart by 4 inches, on an oiled 18 x 12-inch baking sheet.

14. Sprinkle each loaf with 1 teaspoon untoasted sesame seeds.

15. Cover the dough with an oiled sheet of aluminum foil and let it rise for an additional 20 to 30 minutes.

Bake the Bread Loaves:
1. After 20 to 30 minutes, preheat oven to 400°F.

2. When oven is preheated, place the baking sheet with bread dough on rack and bake for 25 to 30 minutes.

4. After baking for 25 minutes, test the doneness of bread loaves by lifting the bottom with a spatula. If bottoms are golden brown, the loaves are done. If not, bake for 5 more minutes.

5. Serve bread warm. Alternatively, this bread can be stored in plastic food bags in refrigerator for up to two weeks. It can be sliced and toasted.

6. Optional: When bread has cooled completely, one or two loaves may be frozen up to one month in double freezer plastic bags.

7. To Thaw Frozen Bread: Remove bread from freezer bags; set on a wood board or cutting board to thaw at room temperature for 3 hours.
Text and Photograph ©2015 Nancy DeLucia Real