Showing posts from August 12, 2012

Joanne's Puttanesa Sauce

I have had a lot of good food in my life. In fact I have had a lot of great food in my life. Sometimes I have even had amazing food. Very rarely do you have the chance to take a bite of something and have it change your life! OK, that might be a bit much, but this sure did change my day and put a big smile on me and my sister - in -laws faces. Seems that my mom-in-law, the accomplished Chef and Poet, Joanne , thought she was just whipping something up for her and my father-in-law's dinner last night, but she happened to make the most perfect Puttanesca ever! Before I give you the scoop on how to make this sauce, I thought it would be nice to tell you it's history. Apparently it was made popular in a sexy Italian novel written in 1961. Loosely translated into English Puttanesca means "whore style". You Minx Joanne!! :) Without further Adieu... Joanne's Puttanesco Sauce! Here's what you'll need; 1/2 cup Extra Virgin Olive Oil 1/4 TSP of red peppe

Noni Juice

One web site I just read described the taste and smell of Noni, like rotten cheese. I wouldn't go that far, but the taste of this juice is pretty bad, and if it wasn't so damn good for you I am sure no one would ever touch the stuff again! Noni is the fruit from a shrub native to the Pacific Islands, Polynesia, Asia, and Australia. Its juice is thick, a little pulpy, and thankfully should only be used in small doses. No more than 3-4 oz a day, otherwise it could start to be more harmful than healthy. So what's so good about this stuff?? Here is the low down on the Noni Juice; Powerful Antioxidant:  Noni is a good source of polyphenols which are potent antioxidants. Antioxidants help the body guard against damage from free radicals. Free radicals cause cell damage, leading to premature aging, heart disease and other degenerative disorders.    Neutralizes Toxins:  Noni acts as a detoxifying agent, cleansing the liver, neutralizing toxins and helping maintain

Simple and elegant Baby Artichokes

It's so much easier to make Artichokes than you would think. I never tried them before now because I always thought that it was too labor intensive and that is just not my thing. I like things to be easy. But how long can you go with easy. Sometimes you need to try something new and I suggest you try this! Whether you use the baby or the regular size artichokes it's only a few simple steps to a crowd pleasing appetizer or an attention steeling side dish. And not only is it delicious, but Artichokes are very healthy. They have more antioxidants than any other veg, and tons of fiber! Here is the way I did them; Start by pre-heating your oven to 375 degrees. Next get a bowl and fill it with water and lemon juice. As you clean the chokes you will put them in the water to keep them for turning brown.  Then start to clean and trim your Artichokes. You do this by pealing away the leaves until you get to the middle. The middle is where the leaves are soft and yellow. Then you cut th