Veal Scallopini #2 recipe

I was longing for a light meal but also was not interested in the usual, beef, pork or chicken so I bought a small portion (enough for two) of veal scallopini at our local grocery store. I scouted the internet and found this one to fit our needs.  I had all the ingredients and even the veggies for sides.  It's a good day when I have all the ingredients and don't have to leave the house for something I need to complete a recipe.

It turned out to be so easy and the new idea of mashing cooked cauliflower with sour cream and butter was delightful.  ( I love my immersion blender).  Green beans lightly tossed with olive oil and garlic too!  Yummy easy meal.

• 1/2 cup all-purpose flour
• 1 pound thin veal
• 3 tablespoons olive or vegetable oil
• eal scallopini (less than 1/4 inch thick)
• 1/2 stick unsalted butter, cut into pieces
• 1 1/2 tablespoons red-wine vinegar(my capers were in vinegar so I did not add vinegar to my recipe)
• 1 1/2 tablespoons drained small capers
• 2 tablespoons chopped flat-leaf parsley
•  
•  

Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.
Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.
Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.

recipe courtesy Epicurious

Our yearly Dinner with Nonna 2014

Maria (Nonna) and yours truly

 First the Appetizers

Stuffed mushrooms and stuffed petite peppers

Meatballs marinara

Thinly shredded tuna on crostini

Mozzarella stuffed with ricotta.  Lightly roasted peppers also with a balsamic glaze

Where has the time gone?  It seems like yesterday we moved from the city of Harrisburg, Pa to the suburbs of Pittsburgh, Pa.  It's been over seven years and quite honestly I'd like to stop the clock and slow things up a bit.

Our youngest grandchild was 4 when we moved here and he'll be 12 soon.  He is no longer a little guy who I watched over a few days a week to a very involved boy who loves sports and doesn't spend nearly as much time with Poppy and I as we'd like.  The other four grandchildren are teenagers, two being off to college next year.  Wow, this is what I mean when I say time flies.

One of the best decisions we made when leaving Harrisburg was to move to a community where there were others who made the same decisions as we did to move closer to their children and grandchildren and downsize to a condo type living.  It was very hard but both hubby and I realized that we weren't getting any younger and a big house and yard was way too much work and we wanted to spend time doing other things rather than raking leaves and shoveling snow.

This is where this story begins.  When we moved to the little community of Cobblestone Village we didn't know if a condo type living arrangement would work.  I was used to a house and garden. We had a circle of friends who we loved.   My hubby worried I wouldn't be able to handle it. He was still working so his life would not change dramatically.   I knew I'd be able to. I was ready!!  My only concern was socialization.  We new no one for the exception of our family and I did not want to rely on them for our socialization.  They had already established their own circle of friends and I did not want to infringe on their life.

 Here are a few of the highlights of the afternoon.  Yes we do this dinner at 1 p.m. on a Sunday!!  A holiday dinner with our friends. Hoping you have enjoyed my early Christmas story.

Spinach, ricotta and fennel gnocchi

Roasted beef n a mushroom and wine sauce

Giambotta(garden veggies roasted and tossed)

Mediterranean salad

Tiramisu

We are very fortunate that where we live there are people who too made their decision very similar to ours and right from the first day we moved here we made friends.  There is a clubhouse, pool and there is usually a social at the clubhouse each month.  You have a choice to go or not. So if you don't care to monthly socialize you can but I have to say knowing there are people who surround us and if need be would be less than a few steps away is a nice feeling.

 We starting going to the socials and met many wonderful people and actually here's where the really good part comes in we developed a circle of 4 couples who from day one clicked and after 7 1/2 we are going strong.  I think about now it's time to get to my point!!!!!

One of the best things that became of our move is we as couples do a yearly dinner.  That doesn't mean we don't see each other at other times because we do but our Dinner with Nonna is on it's 4th year and we already made reservations for next year.  See how much we love it!!!  



  Love, Peace and Blessings,

Today it's Stuffed Green Peppers (Meatless Meal)

 

The recipe I made today I used variegated peppers!  

I know most people are familiar with Stuffed Peppers using  ground meat or turkey and adding onion and rice. In our house my mom made they most amazing stuffed peppers using bread stuffing. It has become my all time FAVORITE stuffed pepper recipe. It is definitely a great meatless meal with super flavors bursting in the stuffing.

This is a recipe I have shared before and honestly all my neighbors make this now as an easy meatless meal.  I am thanked over and over for suggesting it. Hope you decide to try it.. Enjoy! This recipe serves two.  Double or even triple the recipe for your family.  Happy Cooking, 

Love, <3 

M.J.

2 Green Peppers(hollowed out and washed)
1/2 stick butter or margarine
2 large stalks celery (chopped)
1 small onion
1/2 tsp. salt
1/2 to 3/4 cup grated Italian cheese
pinch pepper
1 egg slightly beaten
1/2 cup milk
1/2 loaf Italian Bread(regular bread can be used as well)
1 -28 oz. can crushed tomatoes or 1- 28 oz can Tomato Sauce

Saute onion and celery in butter until translucent and tender. Break bread into pieces. Add egg, salt, pepper, cheese and milk. Work with hands until well blended..Fill peppers.

In a medium pot on low heat put 4 tsp.oil.  Place peppers in pan and cook on low heat until bottoms are slightly browned. Add tomatoes and cover pot slightly..Cook on medium heat for 1 1/2 hours or until peppers are tender.  Serves two.  I usually have a little stuffing mixture left so I make meatball size stuffing balls and add to sauce after it has cooked about 1/2 hour.  Nice addition when you love those extra carbs.  Yummy!

Serve with salad and a few slices of Italian bread for dipping if you would like...

If using crushed tomatoes add

1 tsp. or 2 fresh basil leaves and 1 clove minced garlic..but if using sauce maybe just a pinch of salt and pepper if needed..Happy Baking and Cooking!


1/25/12 

 

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