November 18, 2015

HOLIDAY SNACK TIME – LA MERENDA DELLE FESTE !

Recipe n. 30

…so your kids are not big fruit eaters ?  Well, they are not alone. Many kids would rather choose a pre-packaged snack loaded with sugar and many other bad ingredients. A while ago I did an experiment with my  younger child, who was often pushing his bowl full of fresh fruit back at me. Sometimes adding a little something to the exact same fruit you offered before will trick them and make the snack more appealing .


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© 2010 Iose’ Cocuzza All Rights Reserved

 

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© 2010 Iose’ Cocuzza All Rights Reserved

 

APPLE  with  CINNAMON

Serves 1

1 Apple peeled and sliced

1 tsp of fresh squeezed lemon Juice

2 tsps of cinnamon powder

Coat the apple slices with the lemon juice  first,  then sprinkle with cinnamon and mix well.

ORANGE  with  SHREDDED COCONUT

Serves 1

1  Orange peeled and cut in 3/4 to 1 inch pieces

3 to 4  Tbsps shredded coconut

Sprinkle  the orange pieces with  the shredded coconut and serve.

 

Enjoy!

 

 

 

 

 

 

 

 

 

Recipe n.4

April 21, 2010

INSALATA DI ARANCE E FINOCCHI – FENNEL and ORANGE SALAD

Often times we take things for granted in our lives and we only appreciate them when we don’t have them anymore, or when we realize that what we thought was part of  everyday life is not. I grew up in ‘una villetta con giardino’, a small house in Sicily with a beautiful garden full of olive, lemon, mandarin and orange trees. Back then I didn’t think of it as a special gift, I thought it was normal. My mom used to make us fresh squeezed oranges juice all the time and a delicious salad with orange and fennel, which is a typical dish in Sicily. The mix of these two ingredients together might sound unusual but the taste of it is very unique and refreshing. There are different versions of this salad but I personally like the original and simple one. It’s raw, fresh and quite easy to make.

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Ingredients:

  • 1 large fennel bulb (reserve some fronds for later for decoration)
  • 2 oranges (Sicilian blood oranges or navel)
  • ½ an orange juiced
  • 2 Tbsp quality extra virgin olive oil
  • 10 to 15 Black olives (optional)
  • ¼ cup Red onion very thinly sliced (optional)

Cut the fennel bulb in quarters and slice it thinly crosswise.  Peel each orange, slice in rounds or chop small. Whisk together the oil and juice in a small bowl. Pour the dressing over the salad and toss all the ingredients together in a large bowl and season the salad to taste with salt and pepper.

Serves 3 people

Tip: If you’re not a vegetarian this salad is a perfect match for sweet fennel Italian sausages but even on its own it makes a perfect salad!


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