Easter 2009 – A Most Beautiful Day

Freshly steamed asparagus

Ham, I know,  is traditional for the Easter celebration.  However, my Dad, the Chief, requested a Porterhouse steak on the grill.  So I worked the menu around the steak.  Of course there was the harbinger of Spring, asparagus.  It is a sight for sore eyes, especially for Northerners.  I quite understand the pining of Spring when you live up North, as the North and its long, bone chilling winters are my roots.  Suddenly, there is asparagus in the supermarket and you breathe a sigh of relief, knowing that Spring and its warm breezes, daffodils and forsythia are not far off.

Miniature Yukon Golds

My menu included mushrooms, which I sauteed with butter, olive oil, garlic, shallots, fresh chopped parsley, oregano, and Marsala wine. Delectable and most excellent with steak.  I also found those wonderful miniature Yukon golds again.  This time I gave them a light coating of olive oil and salt, wrapped them in tin foil, and placed them on the grill to cook. My Dad had rave reviews for them.  Actually, he had rave reviews for the whole meal, which makes me smile inside and want to cook more.   

And as for the salad, I make my Mom’s traditional “rub the bowl with garlic” version that has been handed down through 4 Italian generations in my family.  This time I added in asparagus which I had lightly steamed and chilled.

It is Easter and it is Spring.  It is a season of rebirth and renewal.  The earth rejoices with new life.  It has most certainly been and continues to be a blessing of a day in every way.

Please do try this salad and tell me how you like it.  My dear friend, Agi, has been making it ever since I served it to her over 10 years ago.


Happy Easter to All!

A Windy March Day, Spicy Sausage, and Gratitude

 It is a beautiful March day here in Orlando.   These are the sublime days that we Floridians live for.  The windows are open and the breeze is rustling the palms out back.  The artistic March winds are painting lovely formations on the surface of our little lake.  My windchimes resound with music.  

Today I tried Niman Ranch Spicy Italian Uncured Sausage.  It is made with pork  raised without antibiotics or hormones and vegetarian fed. It is also gluten free! This is the second Niman Ranch product I have tried, and it turned out to be excellent.  The chilly and windy day created perfect conditions to step outside while you are cooking, and then come back in the house to become enamored with those delicious aromas!!!!  

I sauteed peppers and onions to go with the sausage, and then I served it up on a gluten free bun.  Unfortunately, I had run out of Gillians french rolls.  They are the best out there.  I served it a toasted Kinnikinnick hot dog bun, and it was quite tasty.  But watch out, because the spicy sausage lives up to its name with a little bit of a kick!

I sit in the living room later and think back.  The peppers and onions sautee in a pan. A lovely cool breeze arrives to enhance their aroma.  The sausage sizzles.  There is the sound of dinner plates being stacked to be brought to the table. People who love you enjoying the fruits of your labor.  It is like the entire experience of the meal has given me a warm hug, and that spells “comfort food” to me.

Spicy Gluten Free Sausage, Pepper and Onions


  • 1 large onion sliced
  • 2 red peppers, cleaned and sliced
  • 2 Tablespoons olive oil
  • 1 large clove of garlic, finely chopped
  • 1/2 teaspoon dried Italian blend seasoning
  • 1/2 jar of your favorite marinated roasted peppers
  • Salt and pepper to taste
  • 1 package Niman Ranch Spicy Italian Uncured Sausage


  • Brown the sausages per package directions, and set aside; pour off fat
  • Place olive oil, onions, pepper, garlic, Italian seasoning, salt and pepper into hot skillet
  • Saute together until onions are slightly carmelized and peppers are almost tender
  • Add marinated roasted pepper; heat through
  • Add sausage to pepper mixture
  • Serve on toasted gluten free rolls or buns

Taking a walk with God

I am the good shepherd; and I know My sheep, and am known by My own. – John 10:14

I took a long walk after work today. It was the start of dusk. The sun hung low in the spring sky. Yellow rays streamed through the verdant branches of the many beautiful live oaks in my neighborhood. They have withstood hurricane winds and still look lovely. Moms pushed their babes in carriages. Friends strolled together and walked their dogs. Joggers looked intent as they left me in the dust. People walked. People talked. People alone. People with others. The sky was enchanting. I walked with God. Sometimes we would converse. Sometimes I would be silent, so as not to miss His wondrous voice. He gave me divine gifts of the Word to become a sturdy wall to lean my weary mind against. Strength. Sun. Shield. Grace. Glory. Strength. The Lord is my strength. Simple concept yet so complex. But most importantly, reassuring. I started out my day actually forgetting those vitally important words from Psalm 27. I started out my walk as the sheep that had wandered away. I turned the corner to “return home”. The sky was orange with sunset by then. A cool breeze kissed both my cheeks with a loving hello. I took a walk with God and He embraced me.

Indeed, the Lord is my strength.

Mom’s Ultra-Thin Home Fries


Tonight we sort of had a breakfast and brunch type of food for dinner.  Necessity is the mother of invention, and I must say that the best meals evolve from whatever one happens to have left over around the house.  I had some sauteed pepper and onions left from a couple of days ago.  I heated them in my small skillet, added a handful of diced mozzarella, and then whipped up two eggs, poured it over the top, covered and lowered the heat, and voila, it turned out to be a delcious frittata.

I had found some amazing miniature Yukon Golds at my local green market on Saturday.  I had made a fish fry and baked them as an accompaniment.  About a dozen were left over just sitting in a bowl in the fridge.  I decided to make my Mom’s famous ultra thin and crispy home fries.  My husband, Wayne, absolutely loves anything potato, and if it is a home fry, well that just sends him home.

My mother’s method for these is so simple, yet delectably mouth watering.  The secret is the “chilled potato”.  Take out a nice large skillet that you are very familiar with and absolutely know that no sticking will occur.  Pour in about 1/4 inch of olive oil and when it is good and hot, drop in your thinly sliced, chilled potatoes.  You are blessed if you can find these small Yukon Golds.  Add salt and pepper to taste, and just a dash of garlic powder.

Let the potatoes brown on one side for a minute or two, and then flip them over to crisp up on the other side.  Repeat this over and over, until you have a pan full of the best in town crispy home fries ever!!!!

We ate every morsel. Even the tiny crispy pieces clinging to the side of the pan.  Now that’s a potato worth writing about.  (Thank you again, Mom.  I know she is smiling down on me.)

The Proverbial White Clam Sauce (Pasta alle Vongole)

I just adore pasta fixed any which way, BUT, and this is a big BUT, no sauce like white clam sauce has this crazy effect on me.    I do believe that I fall in love with my pasta.  The aroma is wonderful.  It is like standing on the beach and a lovely, fresh ocean breeze circulates your face. It is truly a dish like no other pasta dish.  White clam sauce stands alone.  There are many variations of tomato sauce for pasta, but white clam sauce is unique unto itself, and truly, you don’t want to be adding all kinds of extra things to this dish, because its simplicity is what makes it “roar”!

My first encounter with this dish was, of course, my Mom’s.  Her white clam sauce was very simple, and consequently, very delicious.  She only used fresh clams.  The rest was olive oil, garlic and plenty of it, fresh flat leaf parsley, and a shake of salt and pepper to taste.  I watched a well known cook the other day on television make clam sauce,  and I really felt she violated the dish when she left out the garlic!  I found myself shaking my head and not liking the show, as I was taught at an early age that the garlic is an essential ingredient.

It’s a no brainer that my Mom’s white clam sauce was always tops in my mind, until the day that I traveled to Rome in my late twenties.  I remember ordering it in a tiny restaurant  in the vicinity of the Spanish Steps.  It was amazing, and what made it so amazing were the size of the clams.  They were so tiny, and the pasta was covered with about 30-40 plus of them.  I had never had clams that were so sweet, so tender, or so full of flavor.  Again, it was the sum of its parts that yielded the perfect masterpiece.  Yes, I was making a lot of yummy noises while eating that dish.  The ingredients in Italy are very different than here in the United States.  I could actually start a whole blog on just that topic.  Each neighborhood has its own garden plentiful with fresh vegetables and herbs.  It is even a very common thing for a restaurant to have its own garden in the back or side of a hill.  Your salad at dinner was probably growing out there just that afternoon, and that’s what makes it taste so fresh, crisp, and alive.

So, let’s get back to reality here.  It goes without saying, and also may I ask your forgiveness, that my gluten free pasta with white clam sauce rendition cannot compare to the sublime experience of eating it in Rome.   I won’t be replicating that experience for you, sad to say.

However, it is quick, easy, and may I add, that it has “oceans” of flavor.

Va Bene!  (Okay, in Italian).


  • 3 cans (6.5 oz. size) chopped clams
  • (I love Bar Harbor brand, if you can find it near you)
  • 5-6 cloves of garlic, finely chopped
  • Large handful freshly chopped flat leaf parsley
  • 1/2 cup olive oil
  • 1 small bottle clam juice
  • salt & pepper to taste
  • 1/2 teaspoon hot pepper flakes
  • 1 1/4 pounds gluten free pasta, your choice ( I like Tinkyada Fettucine)


  1. Sautee chopped garlic in olive oil until cooked, but not brown
  2. Add red pepper flakes to hot oil and move around several seconds to release their fire
  3. Add clams with their juice
  4. Add bottle of clam juice
  5. Add chopped parsley
  6. Season with salt and pepper to taste
  7. Bring to a simmer, then cover, take off heat and set aside
  8. Boil your pasta to desired doneness
  9. Drain and pour hot clam sauce over it
  10. Toss and serve

Italian Lentils Eduardo (Lenticchie)

Italian Lentils Eduardo (Lenticchie)

This is my 88 year old Dad’s recipe.   He cooked it yesterday at home and brought it over today so that we could all enjoy it together for dinner.  Yes, he still lives alone, and he still drives, and yes, he still cooks.  He is healthy, sharp of mind, and vibrant.  The only challenge he has is his hearing, and if that is all, well, bless his heart! I told him that I wanted to add this recipe to my blog, and he insisted I call it  ”Italian Lentils Eduardo”.  That’s because his name is Edward.  I call him Daddy-o.  My husband calls him “Chief”.  His nick name is Chief, ever since he told Wayne and me the story of  his grandfather, “Chiefie”, who taught him to play poker and pinochle.  Chiefie also smoked cigars, and my Dad enjoys a good cigar himself to this day (as you can see in this current picture).

Daddy-0, also known as Chief and Eduardo, is also very opinionated in the kitchen when I am doing the cooking.  He has to stir the pot, in many ways, so to speak.  My Mom used to find his culinary bossiness very annoying, and now I well understand.  But at 88 years old, you have well earned your rights to be opinionated in every realm, and along with his opinions come a plethora of wisdom.   I make sure I hear and appreciate every nuance of wisdom he offers.

So, tonight, after dinner, this amazing man, my Dad,  jotted down on a tablet of paper his “lenticchie” recipe.  He asked for paper and pencil.  He said he had to write it all down and think it through, before he could tell me what he did.  I sat across from him with my lap top patiently waiting for the disclosure of ingredients and method.  Two generations and two methods of transcription to provide you with a very unique and delicious dish.  He is thrilled that I am sharing his recipe with the world, and he also wanted me to tell you that he contributes his longevity to eating a lot of lentils and a lot of legumes.

Daddy-o, Chief, Eduardo, call him anything, but don’t call him late for dinner!


  • 1 lb. dry lentil beans
  • 6 cups water
  • 1 can chicken broth
  • 6 cloves of garlic, chopped
  • 2 carrots, peeled, chopped
  • 3 stalks celery, chopped
  • 2 medium onions, chopped
  • 2/3 cup fresh Italian flat leaf parsley, finely chopped
  • 1 can (28 oz) chopped Italian tomatoes
  • 1/3 cup good quality olive oil
  • salt and black pepper to taste


Sort and wash lentils. Place in large saucepan with water and chicken broth. Cook until tender about
one hour.

To prepare Dad’s mirepoix of vegetables:  Saute garlic in oil until lightly golden. Add onions. Lower heat, cover, and
simmer together until transparent. Uncover and add ¼ cup water, celery, carrots, parsley, tomatoes, salt and black pepper to taste. Simmer for one hour.

Then add completely cooked lentils to mirepoix of vegetables.

Simmer together for 5- 10 minutes.

Serve alone with bread or on top of gluten free pasta or brown rice.

A Few Words on Gluten Free Sandwiches


Admittedly, since I have become gluten free, I don’t get very excited about sandwiches.  I am sure that you will agree that there are many mediocre gluten free breads out there.  In fact, there are many yucky gluten free breads out there. Unfortunately, many of us work and have hectic schedules that don’t leave time for the tasty home baked versions. You just have to painstakingly and courageously trial them all, until finally one just sits right on your very own palate.  There are many, many varieties available to buy in stores and on the web, and there are many recommendations by others, as well, but the bread thing, for me anyway, is very personal.  Truly, I have not found many gluten free sandwich breads that wow me.  Most of the time, it is the combination of your favorite sandwich bread with what’s inside the sandwich that makes it worth telling about for sure!

Today, I ate one of those amazing gluten free sandwiches worth a tale or two.  My Mom’s favorite sandwich (and being very much her prodigy) was a BLT!  What a very wise woman. She just savored every bite.  It had to have a lot of mayonnaise. She just loved mayonnaise.  Her eyes would roll as she ate it, and she would make yummy noises.  Consequently, whenever I eat one, she floods my thoughts.

Today, I built a BLT to die for, that is, to live for! I tried a new bacon I had never had before called Niman Ranch brand maple, uncured and gluten free.  Delicious with a capital “D”!  It smelled heavenly sizzling in the pan.  My three cats were lined up at the stove with their nostrils wiggling and meowing and dreaming for some to come their way.  I used a lovely Ugly Ripe tomato and some crisp Red Leaf lettuce leaves.  Now for the bread, I happen to have a freshly purchased loaf of Glutino Flax Seed Bread.  I do believe that they have made some improvements with this bread, as I had not bought it in awhile, and it seemed more flavorful this time around. The slices are light and just perfect when toasted.  I proceeded to build my scrumptious and memorable gluten free BLT! The Niman Ranch bacon just made the sandwich.  It was not too smoky or sweet and just thick enough.  I enjoyed every morsel and every mouthful. Small pieces of bacon and tomato covered with mayo fell out on my plate as I devoured it.  I ate each remaining escaped piece with gusto.   I am writing this and I can still taste it.

That’s what makes a gluten free sandwich so wonderful.  It’s the total picture. It is the total experience. It is the total sandwich, a sum of its parts.  This was undoubtedly one of those “islands of happiness” that my Mom always talked about. I thank you, Niman Ranch.I thank you, Glutino, especially, if you improved your product.  I thank my cats for their adoring company.

But, most of all, I thank you, Mom.

La Melanzana (Eggplant in Italian)

Penne Dash of Sorrento is an eggplant pasta dish that my husband and I discovered while on our honeymoon on the Amalfi Border, Italy.I grew up in an Italian household, but I had never had such a dish.  It had been my dream to visit the Amalfi Border in Italy for many, many years.  I saved and cherished an article on the beauty and breathtaking views of the area written in National Geographic Traveler for 10 years.  When I met Wayne,


I told him about my dream, and our trip there became two dreams come true, i.e. finding someone wonderful to share my life with and a visit to this amazingly beautiful stretch of towns built into the side of hills from Naples to Sorrento to Salerno.  We encountered this eggplant dish at dinner one evening in our hotel.  There was something very unique in flavor, and although we asked everyone along the way about the ingredients, everyone inadvertently omitted one of the most important ingredients. When we returned, I purchased the simple repertoire of eggplant, garlic, oil, mozzarella, plum tomatoes, and parmigiana cheese.  I made the dish, and it looked fantastic.  We both took  a bite and simultaneously cheesewine1.jpglooked at eachother, and almost said together, “Something is missing”.  I did a little more research and discovered that our rendition was missing “Mozzarella di Bufala Affumicato”, otherwise known as Smoked Buffalo Mozzarella.  I made the dish again using smoked mozzarella (unfortunately not the imported Buffalo version), but it definitely put the punch back in the dish.  Try this on your spouse, your friends, your family.  It is a magical use of the incredible la melanzana, that is, eggplant.  You will love it.  

Penne Dash of Sorrento


1/2-8oz Smoked Braided Mozzarella (need the smoked type)

2-Small Eggplants, peeled and chopped (small are best)

4-Ripe Plum Tomatoes (skinned and chopped)

3 to 4-Cloves of Garlic, finely chopped

1-Pound Penne Pasta (Tinkyada or Gluten Free Bionature are good picks)

3/4-Small Ball Poly-o Mozzarella, dicedFresh grated parmigiana cheese

Handful fresh basil leaves, roughly chopped

About ¼ cup good quality olive oil (you may need just a little more)


Have all your ingredients chopped and lined up to go for this dish. Put your water onto boil for the pasta.When the water boils, drop your fresh whole tomatoes in the water for about 2 minutes.Remove and drain. Skin will come right off with a knife. Chop and set aside.Take half of the oil and sauté quickly diced eggplant. Set aside.Sauté chopped garlic in remainder of olive oil until tender; do not burn as it will make your sauce bitter.

Keep moving it in the sizzling oil with a spatula or spoon.Add your chopped plum tomatoes juice and all. Simmer for a minute. Add your eggplant.Add salt and freshly cracked pepper to taste. Cover and simmer for about 5 minutes.Salt your pasta water. Put your penne on to boil. When done, drain. Save about ¾ cup of the macaroni water when you drain the pasta.Put the drained pasta right into the skillet with the tomato/eggplant mixture. Add diced mozzarella cheeses, parmigiana to taste, freshly chopped basil and mix.

Cover, turn off heat and let the cheeses melt into the pasta. You may need to add just a little macaroni water. You be the judge of that.Serve immediately.(A nice salad, crusty Italian bread and table wine would complete the meal).

Wayne and me in La Taverna del Leone, Positano, Italy (a rustic pizzeria with an antipasto spread like no other. Italian food to die for!)

Buona appetito!

Calling All Gluten Free Chocolate Chip Cookie Lovers

simplechochip.jpgIf you are a soft cookie lover, then read no more. These bite size cookies are for people who love “crunch” foods. They have a pleasant crispness to them, with just a slight touch of softness.  Ok, so what can I say?  I just love Pamela’s Products!   These are tiny chocolate chip cookies big on flavor. I love two or three of these with a nice cup of tea in the evening.  Three are the perfect accompaniment for a cup of soothing tea or a nice, cold glass of milk.  Warning!  Don’t try to dip them in milk, as you will lose them to the bottom of the glass.  Just pop them in your mouth, and then proceed to gulp down your milk.  Enjoy and thank you Pamela.

Any Shape Pasta with Artichoke Hearts and Sun Dried Tomatoes


It was a stormy, rainy summer evening. I had gone for a walk and got caught in the rain. It was rather fun, but as soon as I got back home and changed clothes, I knew I was in for the evening. I was hungry and did not want to trek back out for groceries. I took archheart2.jpginventory of what I had on hand for dinner and came up with this dish. As I moved the garlic through the simmering olive oil in the skillet, I realized that this delicious aroma is one of my favorite childhood memories. Every Sunday morning, my Italian Mom would prepare a pot of spaghetti sauce. She would begin the process with the infamous simmering garlic and oil combo. The scent lingers deliciously in my mind. I also realized how easy it is to cook up something quick but equally delicious and nutritious. The best part is accomplishing a delightful dish like this with so few ingredients. The tomatoes, artichokes, garlic, and olive oil come packed with health-enhancing phytochemicals, which I have outlined below. My husband and I just love this one…..so yummy!


¼ cup good quality olive oil

6 garlic cloves, finely chopped

½ cup sundried tomatoes, rehydrated and thinly sliced

1 package frozen artichoke hearts

3 large plum tomatoes, skin removed, chopped

Handful fresh basil, chopped

Salt and black pepper to taste

16 oz. Tinkyada penne pasta

Parmigiana (grated) to sprinkle on top


Cook pasta per package directions until al dente. While water boils and pasta cooks, sauté garlic in olive oil. Do not brown or burn. Add both types of tomatoes and continue to sauté in the olive oil and garlic for a few minutes over low heat. Add the defrosted artichoke hearts and salt and pepper to taste, cover and simmer for a few minutes. Toss in fresh basil at end of a few minutes. Mix cooked, drained pasta into sauce adding some reserved pasta water to loosen up. Serve with a sprinkle of parmigiana cheese.

  • Artichokes-contains a flavonoid phytochemicals that offer anti-cancer protection through its ability to act as an antioxidant
  • Tomatoes-cooked tomatoes, especially those cooked in oil, are rich sources of lycopene, thought to be responsible for protecting against prostate cancer; they are also a rich source of beta-carotene
  • Garlic-contains the phytochemicals allicin and ajoene, thought to be responsible for lowering cholesterol, lowering blood pressure, and possibly reducing the risk of stomach cancer
  • Olive oil– rich in polyphenols, substances that have been found to be powerful antioxidants capable of protecting against certain types of disease; add a splash of extra virgin olive oil at the end while mixing the pasta with the sauce for an extra dose of polyphenols; extra virgin olive oil is richest in polyphenols