Sunday Sugu so good !
Virginia Smith Writes~ Felicia, I finally made the Sunday Sugu ,Cunnsata Muddica,Meatballs. My family loved it all. Glad I had enough for freezer !This recipe came from Felicia Ciaramitaro Mohan‘s “Gifts of Gold” cookbook. A few differences from my usual however just so delicious with the Mudica Cunsata meatballs. !!!
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Mother natures’ unpredictable climate this time of year makes espresso lovers official decision to switch from enjoying a daily hot espresso, to enjoying an iced espresso a big challenge. This weeks favorite kitchen gadget is my Keurig Café One-Touch Milk Frother. This handy little gadget has made my transition from hot espresso to iced espresso a lot easier to drink. I have found that a warm frothy dollop of milk floating on top of my iced espresso is a heavenly in between beverage. I know I’m breaking all the rules by adding warm frothy milk to an Iced beverage, and it really defeats the whole concept of drinking an “iced beverage”, but this combination is perfect on a day like today when the temperature outside is neither hot or cold enough to commit one way or the other! Coffee connoisseurs will definitely disagree, but it’s working for me, and I highly recommend trying it!
…Grandma is making todays Family Sunday Dinner!
Lentil Salad With Lemon Vinaigrette Dressing
2 cups dried lentils
1 medium red bell pepper
1 large fennel bulb
1 cup thinly sliced red onion
1/4 cup freshly chopped parsley
Lemon Vinaigrette Ingredients
juice of one large lemon
1/4 cup olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 tablespoon granulated sugar
2 large garlic cloves finely minced
1 combine all vinaigrette ingredients in mixing bowl; whisk together; reserve
2 place lentils and large sauce pan; cover with 2 inches water above lentils; bring to rolling boil; cover; lower heat; simmer 15 minutes; strain in colander; reserve
3 cut peppers into 1/4 -1/2 inch pieces; reserve in serving bowl
4 thinly slice red onion and fennel; add to serving bowl
5 add reserved lentils; toss; add garlic; pour reserved vinaigrette over-the-top; mix; refrigerate 1 hour; top with freshly chopped parsley just before serving
Note~ Will keep refrigerated in airtight container 5 days