In Season Recipes

This is a better picture of the appetizer I served... pumpkin cake/bread.  Actually, it's good at either end of the meal...it happened that I made pies so this went to the head of the class. I followed an applesauce cake recipe and tweaked it. I loved the applesauce cake that my mom used to make...especially the ginger and cinnamon odors when it cooked and flavors when we ate it.

Part of the tweaking was that I made this with chestnut flour instead of wheat flour...gluten free.  I doubt that the Italians thought much about gluten when they used chestnuts to make flour.  When this flour hits the shelves of the markets at this time of the year, they disappear fast because they only produce them at harvest season.  I love this part of shopping for food in Italy.  

I just finished to read "Mistress of the Vatican", a historical novel and an eye opener about Italian history through the history of the Vatican and a woman who ran it...opps I digress...even in this novel the author mentioned chestnuts in the region of Viterbo were given as a gift to Innocent X by his mistress. Chestnuts grow in abundance in this region.  The flavor is wonderful but the texture is a bit grainy so eggs and olive oil helped to hold it together.  I use fresh pumpkin, dates, apples, walnuts, raisins, and powdered cinnamon and ginger.  I have a thought to use fresh ginger the next time.

My husband makes a traditional dish from the chestnut flour with olive oil, raisins and pine nuts.  I love it. 

 My experiment with the mini pies was to make them in muffin panes or small custard cups because I wanted to freeze them.  It worked...although probably the next time I'll use foil cupcake cups so I can remove the foil from the pastry.

I was one of nine children so two normal sized pies weren't enough.  But cooking for two requires some creativity, like a freezer, if I want to eat the recipes of my childhood without wasting the "leftovers".

I've learned to do the same with the soups I make.  It's not worth it to cook some of my family recipes for one or two people.  I learned that lesson when I first moved out of my house.  But I missed the "home cooking".  So I learned to cook for the week...make enough to put into bags for the freezer.  It's a treat to pull out a bag and warm it on the stove...we're worth it. We use a vacuum sealer for the freezer items, and this maintains the "just made" flavor.   Ahhh, technology.

The crust was my mom's recipe..basic wheat flour for pastry not bread, baking soda, salt, butter and ice water.  It was perfect.  I cheated to use the food processor...my hands get tired now to cut the pastry with two knives as my mom did.  It was flaky and tasty.

It happened that day there were workers in the house for the fireplace.  They thought I was preparing for pasta but I explained I was making an American recipe.  "Ohhhh", they said and went back to their work. Later as the aroma filled the air they became interested again.  I gave them samples of my labors of the day and they enjoyed it very much.  Their work came out fine too.

I realize that these recipes aren't strict, low-cal so if you care to indulge, I suggest small portions rather than complete denial of these pleasures...if possible.  We're all adult and know what's best for our body/mind systems.

If you're curious to know what you're eating (or the value of these recipes), google "Nutrition of" and type the ingredient. You'll find that most of these ingredients were very good for us.  BTW, I roasted the chicken on a turning skewer in the oven so it didn't sit in fats...no gravey but the meat was moist.  I used olive oil for the sweet potatoes and carrots.

My children are coming to visit for the Holidays and I promised them that I'd do this again when they arrive.  I can't wait to hug them both then sit them to the table. 

Best wishes to all as always,

Marilyn 

Hi Ladies,

It seems like forever since I've been here.  Have you noticed some of the changes on bc.org? They have a section on Organic Living! http://www.breastcancer.org/risk/organic_living/  I'm impressed!  And with a sponsor too!  That means consistent flow of information.  In this economy the donations have probably come to a trickle.  

It seems everyone is buzzing about eating to cure cancer these days.   

When I first found this site in 2005, you needed to search under the Alternative Holistic thread to find this information.  At that time, the site was more focused on educating us about the disease and treatment.  How fortunate we all were that they did!

I like to think that our chats on these boards helped frame the direction of this flood of information now.  It's important to remember that the institutions around us are listening and learning from us. But mostly, I enjoyed to meet so many truly great ladies from around the globe.  It was women who began the revolutions in the Arab world and women who are lifting the veil of equality around the world.  But we knew, didn't we, that women are strong and intelligent people.  That's why we need to take care of one another.  The world needs us.

Eating is basic. We are what we eat. Eating local grown or garden grown is also a good idea if possible. The right selection of foods can be helpful for many reasons.  Even if food can't change the genes you were born with, food can help sustain you while science works to help us through. 

We joined Slow Foods Italia this week. We paid a subscription and we receive the weekly food list via email.  Each week then, we go to a church hall that was rented for the day by the association, and where selected local farmers bring their fruits, veggies and eggs.  There's a price list that is more than competitive with the super markets.  

Our friend visited the other day and brought some eggs laid that day, some radishes, and a selection of lettuce and endive. They were just stopping by to say hello.  We gave them the bag of stale bread that we save for their ducks and hens.  

We planted the tomatoes, basil and hot peppers.  I've eaten a fist full of strawberries from the pots on the balcony in the last couple of days while I was tending to the herb pots...parsley, oregano, thyme, mint.  Our oranges lasted from December until almost April this year...there were so many on the two trees.  The cherries are turning red and should be ready by July.  We need to make accommodations for climate change...much more wind and rain now.  So I'm observing the new rhythms of growth.  I have a few new rhythms of my own...mostly slower. 

My husband has always followed the wisdom of holistic care of the body, food being one of his favorites.  But he is only recently learning the healing power of green tea and drinks it often.

We're looking forward to a quiet summer, meals on the terrace with friends, nothing extravagant.  When I have time, I'll post some pics...

So how are you all doing?

Best wishes to all as always,

"Never run faster than your guardian angel can fly"

Marilyn