All Posts By: NANCY DeLUCIA REAL

Now that the holidays are over, I’m thinking about foods that’ll warm up my soul in January, February and March. Here’s an easy but healthy comfort food that has stayed with me since my youth in Italy – Cannellini Bean Soup (BTW, Cannellini beans are white and elongated, as opposed to smaller, rounder beans).

After the beans are cooked, just add olive oil, green onions, tomatoes and oregano, to taste. Served with fresh bread, wine and a fireplace, you’ll stay cozy all night.

Prep time: Soak beans overnight plus 1-1/2 hours cooking time
Makes: 5 cups cooked beans
Serves: 3 to 4

Ingredients:
2 cups dry, uncooked Cannellini beans (one cup of dry beans will yield 2-1/2 cups cooked beans)
1 white or yellow onion, peeled and cut in half
2 bay leaves (optional)
extra virgin olive oil (to taste)
3 to 4 green onions, ends and dark green stems cut and discarded
1 to 2 tomatoes (any variety)
2 teaspoons chopped fresh oregano (this can be substituted with 1 teaspoon dried oregano leaves)
salt and ground black pepper, to taste
Crushed red pepper flakes (optional)
French or Italian bread (for serving with beans)

Soak and Cook the Beans:

1. The night before serving the beans, place 2 cups uncooked Cannellini beans in a 3 to 4-quart porcelain or metal bowl on a countertop; cover with cold water.

2. Make sure the water level is one inch above beans; cover the bowl and let beans soak overnight.

3. The next day, drain the beans, discarding the water.

4. Place soaked beans in a 4 to 6-quart sauce pot; add cold water (make sure the water level is two inches above the beans).

5. Add onion and bay leaves to the beans.

6. Bring the beans to a boil.

7. When beans come to a boil, set heat on medium to medium-high.

8. Cook the beans for approximately one hour.

9. After one hour, taste a bean to check doneness. If needed, cook the beans for 20 to 30 more minutes, checking their doneness every 10 minutes.

10. By checking doneness every 10 minutes, the beans will not overcook or break apart.

Prepare Garnish for Beans:

1. Meanwhile, cut the green onions into 1/4-inch pieces; set aside in a glass or porcelain bowl.

2. Remove stems from tomatoes; cut each tomato in half.

3. Remove and discard pulp and seeds from each tomato-half; cut the flesh into 1/4-inch pieces; set aside in a glass or porcelain bowl.

4. If using fresh oregano, remove leaves from stems. Discard stems and finely chop the leaves.

5. Set the chopped oregano leaves aside in a small bowl.

6. When the beans are cooked but still hold their shape, remove and discard the onion and bay leaves.

7. Add salt and black pepper to the beans (to taste).

8. Set the garnish dishes, crushed red pepper flakes and the bread on table.

9. Serve Cannellini Bean Soup in individual bowls.

10. Ask each guest to garnish their own beans.

Wine Pairing Suggestion: Chianti or Cabernet Sauvignon (reds); chilled Chardonnay (white).
Text and Photograph ©2015 Nancy DeLucia Real

Think it’s challenging to make homemade cheese? Not at all. For the holidays this year, instead of buying a ready made cheese ball, buy a cheesecloth, whole, organic milk, distilled vinegar and voila! You’ve churned out fresh, homemade cheese!

This recipe is easy since it only requires a one-hour wait time with hardly any labor. The cheese contains fresh oregano leaves and a chili pepper. This exquisite cheese has a consistency that is between burrata and ricotta. Impress them all – Happy Holidays!

Note: Red dots in the photographed cheese are chili peppers.

Prep time: 15 minutes
Wait time: 1 hour to 1 hour and 10 minutes (for cheese curds to set)

Ingredients:
1 gallon whole, organic milk
1/2 cup distilled, white vinegar
1 cheesecloth, set in a medium-mesh, metal strainer over a medium glass or porcelain bowl or saucepot
1-1/2 to 1-3/4 teaspoons salt
1/8 teaspoon ground black pepper
1/2 teaspoon finely chopped Serrano or dried red chili pepper
1 teaspoon finely chopped fresh oregano leaves or fresh chives
1 cup walnut meats
Assorted crackers or mini-toasts and raw vegetables

Boil Milk & Let Curds Set:

1. Pour 1 gallon milk into an 6 to 8-quart sauce pot.

2. Stirring constantly with a wooden spoon, warm the milk until it almost comes to a boil. The milk should not boil.

3. When the milk is hot and has almost come to a boil, set the sauce pot with the milk aside on a cold burner or a trivet set on a countertop.

4. Pour the vinegar into the milk – DO NOT STIR. Set the milk/vinegar mixture in sauce pot aside to sit for 10 minutes.

5. Meanwhile, making sure to trim the cheesecloth so that you can push it down into a strainer set over a bowl or sauce pot; allow an overhang of about 8 inches.

6. After 10 minutes, you will see curds setting in the milk/vinegar mixture.

7. At this time, gently pour the milk-vinegar mixture into the strainer set with a cheesecloth over bowl or sauce pot.

8. If the sauce pot underneath the strainer is not large enough to take all the liquid, pour only half of the milk-vinegar mixture over cheesecloth.

9. It will take a few minutes for half of the liquid to go through completely.

10. When half of the liquid has gone through the cheesecloth and if bowl underneath does not look large enough to take all the liquid, set the strainer over another bowl or sauce pot.

11. Pour the remaining liquid over the curds in strainer set over bowl or sauce pot.

12. This procedure may take a few minutes.

13. When all the liquid (this is the whey) has been drained and collected in the 2 bowl(s) or sauce pot(s), transfer all the whey to a large sauce pot.

14. Add the salt, black pepper and chopped chili pepper to the whey.

15. Immediately pour they whey with the salt, pepper and chili pepper over the curds in strainer.

16. You may have to wait a few minutes for part of the whey to go through the curds in strainer.

17. As the whey goes through, keep adding the remaining whey mixture until you have poured all of it over the curds.

18. Set the curds/strainer aside to drain for 1 hour.

Form the Cheese & Refrigerate:

1. After 1 hour, scatter the chopped oregano leaves over cheese curds.

2. Lift the sides of the cheesecloth, bringing it up and around the cheese curds and slightly tighten it. If the cheese curds still appear wet, let them finish draining for an additional 10 minutes.

3. After 10 minutes, tighten the cheesecloth around the cheese, gathering it at the center top.

4. Carefully peel off the cheesecloth from the cheese and place the cheese in a 5 to 6-inch round bowl lined with plastic wrap. Make sure the plastic wrap has a 6-inch overhang.

5. Tighten the plastic wrap up and around the cheese and secure it with twine or an elastic band.

6. Cover the cheese in bowl with plastic wrap and refrigerate for about 4 hours.

Unmold the Cheese & Serve:

1. TO UNMOLD THE CHEESE: Carefully peel off and unwrap the top part of the plastic wrap.

2. Open up the plastic wrap around the cheese, creating an overhang outside the bowl.

3. Place serving plate over cheese and quickly invert it.

4. Remove the bowl and peel off the plastic wrap.

5. Decorate the cheese with walnuts and serve with crackers, mini-toasts or celery and carrots.

Note: Homemade cheese will keep, covered with plastic wrap and refrigerated, up to 5 days.

Text and Photograph ©2014 Nancy DeLucia Real

Moussaka is an eggplant dish from Greece and Turkey. In Greece, it is layered with ground lamb and served hot. In Turkey, the eggplant is stewed with lamb and served warm or at room temperature.

In honor of Thanksgiving, I’m making eggplant moussaka from Turkey. It contains ground meat of the same name – lol! For those of you who are vegetarian, simply omit the ground turkey. Bon appetit!

Prep time: 1 hour
Serves: 4 to 6 (as a side dish)

Ingredients:
1 medium eggplant
1 large tomato
extra virgin olive oil (to brush eggplant and tomato)
3 tablespoons extra virgin olive oil (for sautéing the moussaka)
1/2 pound dark ground, organic turkey meat (or lamb)
2 garlic cloves, minced
1 medium brown or white onion, chopped into 1/2-inch pieces
1/2 of a green bell pepper, chopped into 1/2-inch pieces
1/2 of a red bell pepper, chopped into 1/2-inch pieces
1 cup Muir Glen Organic Diced Tomatoes® (canned)
1 cup tomato purée
2 teaspoons white wine vinegar
2 teaspoons granulated sugar
Salt and ground black pepper, to taste
Dash freshly-ground nutmeg

Grill the Eggplant & Tomato:
1. Line a 12 X 18-inch baking sheet with aluminum foil; brush foil with olive oil and set aside.

2. Cut off and discard top and bottom of eggplant.

3. Cut the eggplant into 1/2-inch thick slices and place the on foil-lined baking sheet (previously oiled).

4. Cut the tomato in half and place it (cut-side up) alongside eggplant slices on baking sheet.

5. Brush the eggplant and tomato with olive oil; lightly sprinkle each with salt.

6. Place the baking sheet on a rack positioned 6 to 7 inches away from top broiler element inside oven.

7. Grill the tomato and eggplant for approximately 8 minutes or until eggplant has turned golden brown.

8. When eggplant has turned golden brown, wearing oven mitts, transfer the baking sheet to a counter.

9. Transfer the tomato pieces to a bowl to cool.

10. Turn the eggplant slices over; brush them with olive oil and sprinkle lightly with salt.

11. Grill the eggplant slices (on other side) for 6 to 8 minutes or until they have turned golden brown.

12. After eggplant is done, set the baking sheet to a counter; transfer eggplant slices to a plate to cool. Set aside.

Prepare the Moussaka:
1. Heat 3 tablespoons olive oil in a 12-inch skillet.

2. When the oil is hot (do not let it smoke), add the ground turkey (or lamb).

3. On medium-high heat, stir-fry the meat, constantly breaking it up with a wooden spoon.

4. Add the garlic, onion and chopped peppers.

5. Cook the mixture on medium-high heat, stirring occasionally, until the onion is translucent, about 2 to 3 minutes.

6. When onion is translucent, stir in the diced tomatoes and tomato purée.

7. Cook the moussaka for about 4 to 5 minutes, stirring occasionally, until the tomato sauce has thickened.

8. After 4 to 5 minutes, stir in the vinegar, sugar, salt, pepper and nutmeg.

9. Cook the moussaka for 5 to 6 minutes longer. Taste and adjust seasonings.

10. Serve moussaka alongside one or more recipes from this website:
Hummus Heat with Pitas and Vegetables (see recipe index – Appetizers/Starters);
Persian Cucumber Salad (see recipe index – Salads);
Butternut Squash Risotto (see recipe index – Pastas, Rice & Legumes).

Text & Photograph © 2014 Nancy DeLucia Real

This all-green smoothie is made with fresh nopales (cactus leaves), green apple, parsley and celery. A friend of mine, Frine Espinosa, introduced me to this healthy drink and stated that she reduced her high cholesterol by drinking the Go-Green Cactus Smoothie first thing in the morning. So let’s drink up and stay healthy (right before the holidays) – cheers!

Prep time: 10 minutes
Serves: 1

Ingredients:
1/2 to 3/4 cup fresh nopales pieces (cactus leaves)
1 small green apple, peeled and cored
4 Italian flat-leaf parsley sprigs (stems removed)
1/2 cup fresh celery pieces

Directions:

1. Place above ingredients in a blender.

2. Add 1/2 cup water and ice cubes (to taste).

3. Blend the ingredients until smooth and uniform.

4. Pour the smoothie into a glass and enjoy!

Text and Photograph ©2014 Nancy DeLucia Real

This year, for Halloween, I transformed my traditional carrot cake into spooky R.I.P cakes. They’re topped with buttercream frosting and, of course, tombstones.

These Halloween carrot cakes are fun to make, especially if you include the kids. Happy Halloween!

Prep time: 20 minutes (for the cupcakes) and 20 minutes (to mix the frosting and decorate cupcakes)
Bake time: 25 minutes
Makes: 12 cakes* (cupcakes)

Ingredients for Carrot Cakes:
2 cups finely-shredded carrots – do this first and set aside in a bowl
1-1/2 all-purpose, unbleached white flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1-1/4 cups granulated sugar
1/2 cup plus 2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)

Make the Carrot Cakes:
1. Preheat oven to 350°F.

2. In a 3-cup bowl, combine the flour, baking powder, salt and cinnamon; set aside.

3. In a 2-quart mixing bowl, combine the eggs, vegetable oil and vanilla.

4. Beat the mixture until it is uniform.

5. Fold in the shredded carrots and walnuts and mix well. The batter will be firm.

6. Line a muffin pan with 12 cupcake papers and divide the batter evenly among them.

7. Transfer the muffin pan to a rack positioned in center of preheated oven.

8. Bake the cakes for 20 to 25 minutes.

9. After 20 minutes, insert a sharp knife in center of one cake. If knife comes out dry, the cakes are done. If not, bake the cakes for an additional 5 minutes.

10. When the cakes are done, transfer the muffin pan to a kitchen counter; set aside to cool for 2 hours.
Meanwhile, prepare the buttercream frosting:

Ingredients for Buttercream Frosting:
One package (16-ounces) confectioner’s sugar (this is powdered sugar)
One stick (4 ounces) unsalted butter, softened at room temperature
1/4 cup milk
6 drops red food color
9 drops yellow food color

Prepare the Buttercream Frosting:
1. In a mixing bowl and using a hand mixer, cream the sugar, butter and milk together. Alternatively, stand-mixer fitted with a bowl can be used.

2. When the buttercream frosting is creamy and uniform, mix in the food color. This will convert the white frosting into a light orange frosting.

3. When the frosting has turned orange, using a spoon, transfer it to a frosting bag fitted with a star tip.

4. Using a swirling motion, pipe the buttercream frosting onto the cakes.

5. Add a Halloween decoration of your choice to each cake.**

PREPARE CAKES ONE DAY AHEAD: These Halloween cakes can be baked a day ahead, cooked and transferred to a platter. Cover the cakes with plastic wrap and refrigerate them until the next day.

FROST THE CAKES ON THE DAY OF SERVING: Prepare the buttercream and frost the cakes up to 2 hours ahead. Cover them with tented foil and refrigerate until ready to serve.

*Alternatively, you can use a standard loaf pan. This will result in a carrot cake or bread.
**For this recipe, the R.I.P. cupcake kit was purchased at CVS Pharmacy® in Los Angeles.
Text and Photograph ©2014 Nancy DeLucia Real