Category:  Meats

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Enjoy this easy, fresh salad to keep you cool during August!

Prep time: 10-15 minutes
Serves: 4 to 6 (as a side dish)

Ingredients:

One 15-ounce can cannellini beans, rinsed & drained
1 quart cherry tomatoes, rinsed & halved
3 to 4 tablespoons extra virgin olive oil
salt and ground black pepper, to taste
2/3 cup fresh, Italian flat leaf parsley, chopped

Directions:
1. In a large bowl, combine the beans, tomatoes, olive oil, salt and ground black pepper; toss and taste. If needed, adjust seasonings.

2. Garnish with parsley and serve immediately.
Text & Photograph ©2019 Nancy DeLucia Real

During Holy Week (one week prior to Easter), it is customary for Italian Roman Catholic women to prepare baked goods for the upcoming feast on Sunday. Finally, on Easter Sunday, Southern Italians make a gran finale with homemade ricotta cake.

This chocolate ricotta cake is one of my traditional recipes. Just mix all ingredients together and bake the cake – that’s it. It’s chocolaty and moist. Enjoy this dessert at Easter!

Prep time: 15 to 20 minutes
Bake time: 25 to 35 minutes (every oven will differ in temperature)
Makes: One 9-inch cake

Ingredients:
1-1/2 cups all-purpose, unbleached flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon

1 cup semi-sweet chocolate chips, melted
2/3 cup granulated, unbleached sugar
1 large egg
1/4 cup vegetable oil (preferably safflower or sunflower)
2/3 cup ricotta cheese
1/2 cup milk (whole or 2% milk fat)
3/4 teaspoon vanilla extract
powdered sugar and nonpareils candies, for garnish
fresh mint leaf sprigs, for garnish (optional)
Chantilly Cream (found in The Kitchen Buzzz’s Recipes)

Directions:
1. Preheat oven to 350°F.

2. Combine the flour, baking powder, salt & ground cinnamon in a bowl; set aside.

3. Butter and lightly flour a 9-inch spring form pan; set aside.

4. In a large mixing bowl, whisk together the melted chocolate, sugar, egg, oil, ricotta cheese, milk and vanilla extract until smooth.

5. Gradually (a little at a time), whisk in the combined dry ingredients. Keep mixing until the batter is smooth and thick.

6. Pour the batter into prepared spring form pan, cleaning sides of bowl with a rubber spatula.

7. Transfer the cake pan on a rack set in center of oven.

8. Bake cake for 25 minutes. After 25 minutes, insert a pointed knife in center of cake. If knife comes out clean, the cake is done. If not, bake cake for an additional 5 to 8 minutes. Test once more (the cake should be done). If not, bake a few minutes more and test again.

9. Transfer the cake to a counter to cool for 15 to 20 minutes.

10. When cake is cool, using a knife, gently loosen the cake from sides of pan and remove.

11. Place the cake on a serving platter.

12. Dust top of cake with powdered sugar and nonpareils. Garnish each serving with mint leaf sprigs.

13. Serve this cake by itself or with a dollop of Chantilly Cream (recipe is in The Kitchen Buzzz’s Recipe index).
Text & Photograph ©2019 Nancy DeLucia Real

We’re a week into 2019 and you’re probably on a diet, right? Okay, I get it. But it doesn’t mean you have to eat bland or boring foods.

Make this simple shrimp and scallop salad. Dress it with olive oil, lemon juice, salt and black pepper. Enjoy it with a green salad or your favorite side dish!  If it’s just two of you, the leftovers will last 3 days (refrigerated).

Prep time: 30 minutes
Serves: 4 to 6

Ingredients:
3/4 pound fresh wild, medium shrimp (shelled & deveined)*
3/4 pound bay scallops (frozen & thawed)
1/2 red bell pepper, stem & seeds discarded
1/4 cup fresh Italian flat leaf parsley, stems removed and leaves chopped
1/4 cup extra virgin olive oil
Juice from 2 fresh lemons (limes can be substituted)
salt & ground black pepper, to taste

Directions:
1. Place shrimp in a 3-quart saucepot and cover with cold water; bring to a boil.

2. When shrimp come to a boil, cook 3 to 4 minutes or just until their flesh turns opaque and pink.

3. Drain shrimp and place in a 2-quart glass or porcelain bowl; set aside.

4. Place scallops in a 1-quart saucepot and cover with cold water; bring to a boil.

5. When scallops come to a boil, cook 2 minutes. After 2 minutes, taste a scallop. If it tastes raw, cook for up to 1 more minute.

6. Drain scallops and add them to the shrimp in bowl; set aside.

7. Cut the flesh of red bell pepper into 1/4-inch thick strips. Cut strips into 1/4-inch pieces and add them to the seafood in bowl.

8. Add parsley, olive oil, lemon juice, salt and pepper; toss gently.

9. Taste the shrimp and scallop salad; adjust seasonings, to taste.
Text & Photograph ©2019 Nancy DeLucia Real

*NOTE: Opt to purchase wild, medium shrimp from Mexico – their flesh tastes sweet. If shrimp are farm-raised, they taste bland and flavorless. When seafood markets sell shrimp either frozen or frozen and thawed, they are considered “fresh” or “fresh frozen”.

This side dish of roasted butternut squash, parsnips and shishitos is perfect for Turkey Day!

Prep time: 10 minutes
Bake time: 30 minutes
Serves 4 to 6

Ingredients:
12 ounces butternut squash, cut into 1-inch cubes
2 large parsnips, peeled & cut into 1-inch pieces
8 Shishito peppers, sliced lengthwise, seeds discarded & flesh cut into 1/2-inch pieces
3 to 4 tablespoons extra virgin olive oil
salt and ground black pepper, to taste

Directions:
1. Preheat oven to 425°F.

2. In a large bowl, toss all ingredients together.

3. Transfer tossed ingredients to a 16 X 12-inch rectangular baking pan.

4. Bake/roast for 30 minutes.

5. After 30 minutes, toss all ingredients.

6. Place roasting pan with ingredients 6 inches away from top oven broiler element.

7. Broil for approximately 5 minutes or until roasted vegetables look golden brown.

8. Serve immediately.
Text & Photograph ©2017 Nancy DeLucia Real

Lately, I’ve been craving ketchup – without Monsanto corn syrup and other artificial ingredients.

Here’s my organic, homemade ketchup – you won’t believe how DELICIOUS this is!

The gourmet flavors of this ketchup depends on high-quality tomatoes. I use Bionaturae Organic Strained Tomatoes (available at Wholefoods, Bristol Farms & Gelson’s supermarkets):

Yield: 2 cups ketchup

Ingredients:
24 ounces Bionaturae® or Mutti® Organic Strained Tomatoes
1/2 cup water
1/3 cup organic agave nectar
1/2 cup organic, pure maple syrup
3/4 cup distilled, white vinegar
1/2 brown or white onion, finely chopped
1 garlic clove, heart removed & discarded & flesh finely minced
1-1/2 teaspoons salt
1/8 teaspoon mustard powder
1/4 teaspoon ground cayenne pepper

Directions:
1. Pour ground tomatoes into a crockpot.

2. Swirl 1/2 cup water in empty tomato container and pour the mixed liquid into crockpot.

3. Add agave nectar, maple syrup, vinegar, onion, garlic, salt, mustard powder and cayenne pepper.

4. Whisk all ingredients to combine.

5. Cook on high, uncovered, until mixture is reduced by half and very thick, 8 to 10 hours.

6. Stir every hour or so.

7. Let ketchup cool to room temperature.

8. When ketchup has cooled, it will be thick with small bits of cooked onion running throughout mixture. If a smoother consistency is desired, transfer ketchup to a blender and puree about 20 seconds.

9. Transfer ketchup to a 2-cup jar. Seal jar tightly and refrigerate up to 4 weeks.

10. Use ketchup as needed.
Text & Photograph ©2017 Nancy DeLucia Real