Spaghetti con Radicchio

• 2 heads of Radicchio
• 1 cup of chicken stock
• 1 small onion
•  2 cloves of garlic

•  Extra virgin olive oil
• Salt and Pepper
• Grated Parmigiano
• Cheese

Wash the radicchio heads and blanch in gently boiling water for 1 minute. 

Drain the leaves, cool and chop finely. 

Sauté the onion in 1 table spoon of oil and cook until translucent. 

Add the radicchio and chopped garlic. 

 Cook for about 5 minutes and then add warm stock and two tbsp. of olive oil.  

Add salt and pepper, cook for 20-30 minutes at medium heat.  

Cover to keep in moisture or add more stock. 

Add some spaghetti with sauce and add cheese.

By

Phyllis Mallah

Looking around Clearwater Beach, it’s pretty obvious that we are not a bunch of twenty-year-olds living in our beautiful community. As we age, we are aware of how important our diet contributes to our general health and well-being. The recipes that follow are designed to augment those goals.

Turkey Chili

• 1 red bell pepper chopped
• 2 small or one large onion chopped
• 4 cloves of garlic minced
• 1 lb. of organic low sodium kidney beans
• 1 package of frozen sweet corn defrosted
• 2 (15 oz.) cans of diced tomatoes
• 1-cup of defrosted corn kernels and broth to cook meat

Spices

• 2 teaspoons dried oregano
• 2 teaspoons cumin
• 1-teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper
• ½ teaspoon turmeric
• 2 teaspoons paprika
• Salt and Pepper to taste
• (Adjust spices while cooking)
• Olive oil to cover the bottom of the pot

Add garlic (minced), onions, and chopped red bell pepper. Cook until soft, stirring frequently.

Add ground turkey, breaking the turkey in the pot. When turkey is no longer pink, add spices.

Rinse beans well and add to turkey and then add the corn and broth. Stir well, bringing to a quick boil. Reduce heat to medium-low. This can cook for a while. Adjusting spices to taste.

Top dish with shredded cheese, freshly squeezed lime juice, sour cream and fresh cilantro.

Green Beans & Onions

• 1 1b. of green beans, washed and stems removed
• 2 or 3 shallots, cleaned and chopped into small pieces
• Olive oil to cover the bottom of the pan
• Broth

Cover the bottom of the cooking pan with olive oil. Wash fresh green beans removing any stems. Break beans into two-inch pieces. Cook shallots and garlic in olive oil. Add green beans when shallots are softened. Add broth and stir frequently. Cover pot and shut off heat; allow beans to steam, adding broth as needed. Salt and pepper to taste. Serve as a side dish with turkey chili.

By

Phyllis Italiano

Velvety Spinach Soup

• 2 large leeks
• 3 zucchinis (should be at least 2 cups in volume when sliced)
• 2 bunches of spinach
• 2 cups of high quality vegetable broth

• 1 to 2 tbsp of extra virgin olive oil
•  Salt and Pepper
• Fresh herbs
• 3 minced cloves of garlic

Cut off the green parts of the leeks. Cut the leeks in half, and then chop into small pieces. Put the leek pieces/strips into a strainer and wash thoroughly as leeks can contain clinging sand.  This is an extremely important process with the spinach as well.

Put leeks, garlic, and olive oil into a pot and sauté for a few minutes at high heat until it softens.

Add all other ingredients and cook with high heat until you get a rolling boil. Cover pot and lower heat to a gentle simmer. 

Cook for about 20 minutes to an hour until zucchini is tender. Whir the vegetables in a blender, food processor, or with a whirring stick until the soup has a velvety texture. 

For herbs,  use thyme and rosemary in my soups. You can add a little oregano (the herb with the highest amount of antioxidants) and fresh parsley, if available. Obviously, this soup is very nutritious and low in calories. Store in small containers in a fridge to eat on the run.

By

Phyllis Mallah

Pappa al Pomodoro

• 12 firm ripe beefsteak tomatoes
• Half to three quarters of  cup of extra virgin olive oil
• A handful of fresh basil leaves
• 1 loaf of crusty day old bread
• Two cloves of garlic finely chopped
• Salt and Pepper 

Drop tomatoes 3 tomatoes at a time into boiling water for a minute or two, than plunge into cold water. Remove seeds and skins.

 Coarsely chop and place in a glass or ceramic bowl (do not use a metal or plastic).  

Cut the bread into cubes to equal the amount of tomatoes.  Add the rest of the ingredients and mix. 

Cover the bowl and let it stand for at least six hours, or refrigerate overnight. Stir the mixture occasionally. 

Warm gently so that the garlic cooks and the bread breaks down. Ladle into serving bowl and drizzle with olive oil.

By

Phyllis Mallah

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  Best Ways to Enjoy Asparagus
  
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  Best Ways to Cook Corn
  

Best Ways to Enjoy Asparagus

The first vegetable that bombards us in the spring is asparagus, and until you have tasted a fresh LI asparagus, you simply haven’t lived. There are so many ways to prepare asparagus. One of my favorite ways is fairly simple and very Italian.

Carefully wash the asparagus. If you feel any grit after this initial wash, you will have to soak the asparagus over and over until they are clean. The end of the asparagus must be discarded. Take a spear in one hand and gently apply pressure on the end that you will be discarding and snap.

Coat a fairly large frying pan with two tablespoons of olive oil. (You might need more oil depending on the size of the pan and the amount of asparagus.) To the warmed oil, add the asparagus and two or three smashed cloves of garlic. On medium heat, sauté the asparagus, being sure to coat each spear with the oil. The asparagus should begin to change color and soften. Season with freshly ground pepper and a little salt if desired.

When the asparagus wilt, add a little liquid of choice-broth or water- and cover. Continue for a few more minutes until they are cooked. This is the tricky part-to cook the asparagus to the correct degree of doneness without winding up with mush. Remove from the heat source and pulverize the cloves of garlic in the bottom of the pan, mixing with the liquid to create a delicate sauce.

There are many ways to serve this dish. Drizzle with your best quality olive oil and lemon, or if you want a bit more kick, add the oil and freshly grated Parmesan cheese, being sure to roll the asparagus around, coating each spear. A hearty toasted round of bread goes well with this dish, especially if you serve it as an appetizer.

About the simplest way to prepare asparagus, especially when you are cooking something else in the oven, is to roast them. Lay the asparagus in a pan and drizzle with olive oil and some freshly ground pepper. Roll them around to make sure each spear is coated. Roast at 350 degrees for about 25 minutes and serve

Best Ways to Cook Corn

As the winter slowly fades and the days lengthen, we itch for the beginning of that heavenly period of time we call spring.   Soon after that, the farm stands begin to open, offering us lucky residents their delicious bounty. 

Can you remember the first time you ever tasted Long Island corn? I can. I was about 12 years old and staying with my aunt in Jamesport. I ate about 8 ears in one sitting. To this day, when the season arrives, I eat it almost every day, and I have eaten corn grown in many other places-Long Island corn is the best.

Here are the two best ways I have used to make corn:

Method 1

Shuck the corn while you bring a large pot of water to boil. 

Places the cleaned ears into the boiling water, making sure there is enough water to cover the ears. Bring the water to a second rolling boil. 

Remove from the source of heat and cover. Let the corn rest for a few minutes and serve.  

Method 2 (Microwave)

Wrap the ears, which you have left one layer of husk on, in damp paper toweling and microwave for approximately 6 minutes. 

There is a third way, which we see offered on some of the farm stands, roasted corn.  

Although this is fairly popular and easy to prepare, especially when grilling, it is not a favorite of mine.

Leftover cold corn also makes for a nutritious and low-calorie snack.

By

Phyllis Italiano

Whole Wheat Eggplant Lasagna

• ¾ lb. of ricotta cheese
• 1 teaspoon of dried mint
• ¼ teaspoon of cinnamon
• 1 egg
• 2-3 cups of a good quality marinara sauce

• 9 lasagna noodle
• 1 male eggplant (this means the end of the eggplant does not dimple in)
• ¾ cup grated mozzarella cheese
• Grated cheese

Thinly slice the eggplant and place the slices on a plate, salting each layer. Cover it with a dish and put a weight on the eggplant. Continue drawing the bitter liquid from the eggplant continue for about an hour.

Remove any extra liquid from the slices of eggplant by squeezing each slice between your hands and place the slices on a large baking sheet. Bake in the oven at 350 degrees for 15-20 minutes or until the soft.

Put a large pot of water on the stove to boil. Put the noodles into the boiling water and gently stir with a wooden spoon as they begin to soften. Cook the noodles until they are a shade less than al dente.

Mix the ricotta, egg, mint, and cinnamon in a bowl.

Cover the bottom of an appropriate pan with marinara sauce, and drain the cooked noodles.  Place three noodles on top of the sauce, top with the ricotta mixture and the eggplant slices.  Ladle some of the sauce on top and sprinkle with the grated cheese.  Continue this procedure until you have used up the noodles.  Cover the top layer with mozzarella cheese.  Cover the pan with foil and cook for approximately 25 minutes.

By

Phyllis Mallah

Looking around Clearwater Beach, it’s pretty obvious that we are not a bunch of twenty-year-olds living in our beautiful community. As we age, we are aware of how important our diet contributes to our general health and well-being. The recipes that follow are designed to augment those goals.

Turkey Chili

• 1 red bell pepper chopped
• 2 small or one large onion chopped
• 4 cloves of garlic minced
• 1 lb. of organic low sodium kidney beans
• 1 package of frozen sweet corn defrosted
• 2 (15 oz.) cans of diced tomatoes
• 1-cup of defrosted corn kernels and broth to cook meat

Spices

• 2 teaspoons dried oregano
• 2 teaspoons cumin
• 1-teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper
• ½ teaspoon turmeric
• 2 teaspoons paprika
• Salt and Pepper to taste
• (Adjust spices while cooking)
• Olive oil to cover the bottom of the pot

Add garlic (minced), onions, and chopped red bell pepper. Cook until soft, stirring frequently.

Add ground turkey, breaking the turkey in the pot. When turkey is no longer pink, add spices.

Rinse beans well and add to turkey and then add the corn and broth. Stir well, bringing to a quick boil. Reduce heat to medium-low. This can cook for a while. Adjusting spices to taste.

Top dish with shredded cheese, freshly squeezed lime juice, sour cream and fresh cilantro.

Green Beans & Onions

• 1 1b. of green beans, washed and stems removed
• 2 or 3 shallots, cleaned and chopped into small pieces
• Olive oil to cover the bottom of the pan
• Broth

Cover the bottom of the cooking pan with olive oil. Wash fresh green beans removing any stems. Break beans into two-inch pieces. Cook shallots and garlic in olive oil. Add green beans when shallots are softened. Add broth and stir frequently. Cover pot and shut off heat; allow beans to steam, adding broth as needed. Salt and pepper to taste. Serve as a side dish with turkey chili.

By

Phyllis Italiano