Tiramatzah

No that is not a miss-print. Our home group is doing a passover feast on Wednesday and a friend in the group asked if I could bring this dish. I am very excited to eat it and am possibly considering making it again for our family feast on Easter. I got this recipe from a traditional recipe at allrecipe.com and added the matzah as described at Evil Mad Scientist Labatory.

Ingredients

6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
about 1/2 package matzah
1/3 cup coffee flavored liqueur
1 tsp unsweetened cocoa powder, for dusting
1 ounce square semisweet chocolate

Directions

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a seperate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the matzah and line bottom of a 8x8 glass pan . Brush with coffee liqueur. Spoon half of cream filling over the matzah. Repeat matzah, coffee liqueur and filling layers. Repeat until pan is full, ending with cream filling. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
4. To make chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. It helps if the chocolate was in the fridge.

Noni's Succo

In hanging out with a friend Leah and I got a 4 generation old Sicilian recipe from her mother. (Noni is the grandmother but it originated from Rossina Finochio (her mother) from Alcomo, Sicily). Succo is what her family called it and it actually means juice. But this is how they make marinara sauce and meatballs (polpette di carne). I slightly modified it for what worked for me.

Succo

Ingredients

2 tbsp extra virgin olive oil
2 lbs of mild Italian sausage
4 small (6oz) cans of tomato paste (Cantadina)
1- 13 or 14 oz can of tomato sauce (Cantadina)
4 tomatoes (I used 2 vine ripe, 2 roma)
1 onions
4 cloves garlic per taste
Water to add
10 heaping tsps of sugar
1 tsp oregano
2 tsp basil
1 tsp rosemary
1 tsp parsley
Salt and pepper to taste

Directions
1. In large pot, heat olive oil then remove skins and break apart meat of sausages, to cover bottom of pan.
2. Right before they are fully cooked add in 1 onion coarsely chopped. Sauté until onions are translucent.
3. Empty paste and sauce into pot on top of sausage mixture.
4. Add 1 ½ can water to every tomato paste can used
5. Add sugar to sauce
6. Add in oregano, basil, rosemary, parsley, salt and pepper. Stir until smooth
7. Put on simmer with lid for 2-3 hours, stir once in a while.



Meatballs

Ingredients

2 lbs. ground beef
1/3 cup bread crumbs
1 egg
1/2 onion
1/4 cup milk
A little Romano cheese
Salt and pepper to taste

Directions
1. Combine breadcrumbs, egg, onion chopped, milk, Romano chesse, and salt & pepper. then add meat and combine.
2. Bake meatballs in shallow pan at 350 degrees until brown about an hour
3. Add them to sauce and continue stirring and simmering.

Spinach, Caramelized Onion, and Goat Chesse Tostada

Ingredients:

1 tbspn olive oil
1 medium red onion, cut in half and thinly sliced into half moons
4 cups spinach, washed, dried, and coarsely chopped
salt and freshly ground pepper to taste
4-6 inch diameter whole-wheat tortillas
2 ounces fresh goat cheese, preferably reduced-fat

Directions:

1. Preheat oven to 400-degrees
2. heat the oil is a large nonstick skillet over medium heat. Add onion and cook, and stirring, until gold and edges are browned, 10-12 minutes.
3. Add spinach and cook until it is wilted, about 1 minute. Season with salt and pepper.
4. Place the tortillas on a baking sheet and top each one with the spinach mixture. Crumble the goat cheese over each and bake until the tortillas are crisp and the cheese is slightly melted, about 10 minutes.
5. Let cool for a few minutes, then cut into 4 wedges and serve.

serving size 4 wedges (or one tortilla). kcal 141, total fat 5.5g, fiber 2.5 g.

Recipe originated from E. Krieger "The food you crave: Luscious recipes for a healthy life" and slightly modified.

Running....

Well, many of you might know I have been trying to prepare myself for running a 5K (which sounds better than it is). It is actually only 3 miles. And I was on week 4 of training but recently got a cold so I am taking sometime off so I don't have a snotty nose while I run and hack the whole way. I collaborated a regimen from about.com in beginner runner and couch to 5K. I am very excited about it and can't wait to start working out again. I believe this is the longest workout regimen that I have actually kept to. : )