"Simple Homemade Coffee & Tea Gelato"

December 7, 2017 Rich at Definitely Delish

So, as is my usual, I decided to play around in the Kitchen again..

What I ended up creating, for me an my Baby, were two "Three Ingredient Gelato's"

Well, truth be told, they went a little beyond three ingredients. I couldn't help it..

The First one was a scrumptiously tasty "Matcha Green Tea Gelato" followed by a delectably delicious "Chocolate Chip Espresso Gelato"

Now I know what you're going to say, there's four ingredients in Espresso Gelato-but really that's only cause I couldn't help tossing in several handfuls of mini semi sweet chips at the end, I mean could you have if you were me..

So each of these refreshing frozen treats involved Heavy Cream whipped til thick peaks formed an kept cool..

Then I mixed my other ingredient with either the home-brewed Espresso that I cooked down to thicken, or the Matcha Green Tea Powder I mixed with hot brewed Green Tea to liquify..

Folding each into its own batch of Whipped Cream, I then poured them into containers and put them into the freezer to set for a few hours..

Mmmm, they were both unbelievable..

So thick, rich and creamy tasting; and so easy to do as well..

The Espresso one was especially good; such a strong roasty smooth coffee flavor with the chips just adding that lil extra something special..

Of course I could be biased due to my love of all things coffee, think I could exist on it an nothing else some days. Lol..

But really both were excellent; have loved green tea ice cream since eating it at Bonbori's Sushi as a kid, so very much enjoyed both flavors immensely..

Definitely a Delish Dessert to make again as the warm summer days approach..

"Espresso Chip Gelato"

Ingredients:
4 cups whipping cream (3-4 tubs sugar or fat free cool whip)
Can sweetened condensed milk
6 tblspn instant coffee
3 tblsps espresso
1 tsp vanilla extract
Half cup or more mini semi sweet chocolate chips if desired

Directions:
1. Thaw Cool Whip or make homemade Whipped Cream..
2. Mix Instant Coffee with 3 tablespoons of brewed espresso or coffee..
3. Mix Sweetened Condensed milk with Espresso mixture, vanilla extract and heat in microwave for approximately 30 seconds; then stir to combine and set aside to cool..
4. Once Espresso mixture cools, fold into Whipped Cream or Cool Whip and mix lightly together until fully incorporated..
5. Finally add in mini semi sweet chocolate chips and fold together..
6. Pour into Tupperware and cover and cool in freezer at least three hours before serving. Keep in freezer to store..

"Green Matcha Tea Gelato"

Ingredients:
4 cups whipping cream (3-4 tubs cool whip)
Can sweetened condensed milk
7 tsp's green matcha powder
6 tblspns brewed green tea
1 tsp vanilla extract
2-3 packs stevia or 3 tblsps powder sugar
4 drops green food coloring if desired

Directions:
1. Thaw Cool Whip or make homemade Whipped Cream..
2. Mix Matcha Tea Powder with 6 tablespoons of brewed green tea..
3. Mix Sweetened Condensed milk with Matcha Tea mixture, Stevia, vanilla extract and heat in microwave for approximately 30 seconds; then stir to combine, adding green food coloring if desired and set aside to cool..
4. Once Matcha mixture cools, fold into Whipped Cream or Cool Whip and mix lightly together until fully incorporated..
5. Pour into Tupperware and cover and cool in freezer at least three hours before serving. Keep in freezer to store..

"Frosted Pumpkin Nutella Pop-Tarts"

October 28, 2016 Rich at Definitely Delish

It's fall, the leaves are finally changing colors and Halloween is almost upon us—and with that, also, there has been the kids return to school and everything that entails...

After school activities, sports, tournaments, projects, homework and a million other little things to keep the parents as busy as the kids—especially when you take into account work, family dinners and packed lunches...

With that in mind I wanted to make a recipe with a few easy over the counter items, that could be made ahead of time and saved for when you need it for the little crumbsnatchers gallivanting about your homes...

What better snack could fit this than a Fall take on a toaster classic—the "Pop-Tart"

Using pre-made store bought pie crusts, canned pumpkin, Nutella and some tubs of buttercream frosting—an what you end up with is an incredibly delicious treat that can be fridged or frozen for days or weeks in advance...

Heat it in a toaster oven, frost it and sprinkle a bit of cinnamon sugar on top for good measure and yum, just yum...

Truly can't beat it for a quick fix before your kids youth tournament or for that next play date...

Try it out for yourself one day; I truly think you'll find it, like me, oh so "Definitely Delish"

"Frosted Pumpkin Nutella Pop-Tarts" with "Cinnamon Sugar"

Ingredients:
Pies:
4 packages raw pie crust
1 cup pumpkin puree (not canned pumpkin pie mix)
1 egg
1/4 cup packed dark brown sugar (use 1/3 cup if you want it sweeter)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon light cream
1 cup Nutella, melted
2 tubs store-bought Buttercream Frosting

Glaze: (If using glaze, follow glaze directions)
1/4 cup butter
2/3 cup + 2 tablespoons powdered sugar
2 tablespoon pure maple syrup
1 1/2 teaspoons vanilla extract
1 tablespoon light cream, if needed
1/2 cup cinnamon sugar, for sprinkling

Directions:
1. Preheat the oven to 350 degrees F...
2. In a bowl beat together the pumpkin, egg, brown sugar, cinnamon, ginger, nutmeg, salt and milk until smooth...
3. On a floured surface, roll the dough out into an 1/8-inch thickness. Cut the dough into rectangles, roughly about 4 x 3 inches. Place a heaping tablespoon of the pumpkin filling on one of the rectangles, smoothing the pumpkin out to just before the edge of the dough...
4. Drizzle the melted Nutella over the pumpkin and use a toothpick or knife to lightly swirl the Nutella into the pumpkin...
5. Lay the another rectangle of dough over the filling and seal the edges by crimping with the back of a fork. Repeat until all the dough has been used, saving the scraps and re-rolling to make more rectangles...
6. Bake the pop tarts for 20 to 25 minutes, then let cool completely on the counter...

Glaze: (If freezing leave un-glazed and use frosting instead after reheating-see Notes)
1. While the pop-tarts cool make the frosting. Melt the butter on medium heat until frothy and then whisk in the powdered sugar, maple syrup and vanilla...
2. If needed, whisk in the milk to thin. If the frosting seems too thin, add 1 tablespoon powdered sugar at a time until the frosting is thick, but pour-able...
3. Drizzle the glaze over the cooled pop-tarts and sprinkle generously with cinnamon sugar. The glaze will harden after 5-10 minutes...

Note:
1. Store in an airtight container for up to 4-6 days in the fridge. If desired these can be heated in a 350 degree oven for 3-5 minutes to warm them before eating, BUT the glaze will melt slightly on the pop-tart.
2. Un-glazed pop-tarts can be frozen for up to 3 months. Thaw and then heat in the oven at 350 for 5-10 minutes..
3. If saving Pop-Tarts for later, after reheating, frost with pre-made store bought buttercream frosting and sprinkle with cinnamon sugar. (I used Pillsbury but any brand is as good)

"Healthy Faux PF Chang's Mongolian Beef" with "Noodles"

June 25, 2016 Rich at Definitely Delish

*"Healthy Mongolian Beef with Ramen Substitute"*

Every once and awhile I will see a picture, walk by an item or think of something and say to myself—"You know what, I just have to try that"

Recently I had experienced an almost cascading avalanche of these ideas an fixations as a plethora of thoughts went tumbling through my mind...

It all started, simply enough, with a discussion of ramen noodles and how I first got into cooking as a kid by playing around with the seasoning and cooking method of this simple, cheap staple of college students and kids practically the world over...

Shortly after this; and with the thoughts of ramen still percolating through my subconscious, like magic, I wandered across the image of an Asian beef dish while skimming an article which included, amazingly enough, ramen noodles...

*"Faux-PF Chang's Mongolian Beef with Ramen"*

It was then that I truly began to get intrigued. I mean, I haven't had ramen in so long but maybe just maybe it'd be worth it—still I wasn't sold just yet...

Finally as I walked the aisles of my local market I passed, in the freezer case, what just happened to be the exact same beef dish I had just seen in the article—"PF Chang's Mongolian Beef"

This is what finally set off the shock-wave within my brain causing my thoughts to begin that headlong rush, that unstoppable tsunami, which would culminate in the creation of a new landscape and, I hoped, a new recipe worth sharing...

I began researching and almost gave up the journey; the carbs, the sugars, the sodium was just massive—I mean I just don't eat like that anymore, being on the wrong side of "40" and all that...

It was then I said to myself that it must have been "kismet" or "serendipity" that brought me here through this congruence of events, that the universe itself must be telling me to look further into this and not give up so easily—that just maybe I could find a better way to a better recipe...

And I did...

Using every trick in the book, and a few I didn't even know where an option, I eventually came up with what so closely resembles the flavors and textures of "PF Chang's Mongolian Beef" but with a vastly healthier list of ingredients and all of it finished off with my newest, favorite noodle substitute—the "Miracle Noodle" or "Shirataki Noodles"

None of the fat, sugar or heavy starches of the ramen dish I first saw but with all of that amazing flavor. Try it out yourself; I think you'll find that it is, most assuredly, oh so
"Definitely Delish"

"Healthy Faux-PF Chang's Mongolian Beef" with "Noodles"

Ingredients:
1 1/2 lb lean Sirloin, sliced/cut small (I used lean Filet Mignon cuts)
2 tbsp Cornstarch
2 tablespoons Coconut oil
1 Bell Pepper, sliced into thin strips (I used a mix of Orange and Yellow)
3 Green Onions, chopped
2 tbsp Rice Wine Vinegar
1 package Angel Hair Miracle Noodle (Shirataki Noodles)

For Sauce:
2 tbsp Toasted Sesame oil
1/2 cup Tamari Lite Japanese Soy Sauce
3-4 tbsp Truvia Brown Sugar Blend
1 1/4 cup low sodium fat free chicken broth
5 cloves fresh Garlic, minced
1/4 tsp red pepper flakes

Directions:
1. Slice the lean beef into small thin pieces against the grain, pat dry with paper towels. Then place the beef in a medium sized bowl with the cornstarch and mix together to lightly coat...
2. Prepare your "Shirataki Miracle Noodles" by first rinsing them off in a colander for 2 minutes under warm water. Then place them in a small pot of water and bring to a boil, cooking for 3 to 4 minutes. When ready drain in the colander and rinse again for 30 seconds under warm water. Finally place drained noodles in a large non-stick pan and cook on medium heat, without oil, for approximately 8 to 10 minutes to dry and toughen up the noodles, being careful not to overcook...
3. In a wok, or non stick skillet, heat the 1 tablespoon of the coconut oil on medium to medium-high heat. When the oil is hot, add beef and cook until browned on all sides. It will take 2 to 3 batches because you want the beef to brown without sticking together. Also add another tablespoon of coconut oil after the first batch and feel free to add more if needed...
4. Remove beef from the wok to a plate, covering with foil and then add the 2 tablespoons of rice wine vinegar scraping up any brown bits stuck to the pan...
5. Add the bell pepper and saute it for a couple minutes just until it begins to soften. Remove the pepper from the skillet to a plate and set aside.
6. In that same skillet add all of the sauce ingredients, the sesame oil, tamari soy sauce, truvia brown sugar, garlic, chicken broth and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter. It can take up to about 10 minutes until the sauce thickens and reduces. You don't want to reduce it by too much because you want enough sauce to coat the noodles and beef...
7. Return the beef and bell pepper to the skillet and toss in the sauce. Add the cooked shirataki miracle noodles to the wok and toss everything together. Top with sliced green onions and serve while hot...

"Minestrone Soup-An Old Italian Favorite"

April 13, 2016 Rich at Definitely Delish

Minestrone soup has a really rich history. It is known in Italy as "cucina povera" or literally poor mans soup, a peasant soup. It shows up in cook books as far back as 30 AD...

However, at its beginnings, the ingredients were pooled from ingredients for other dishes, often side dishes or "contorni" plus whatever was left over from meals...

Eventually over time, as the Roman Empire spread, more ingredients became available throughout Italy—though it wasn't till the 1600's that tomatoes first began appearing in Minestrone soups all over the the Italian countryside...

Then, at some point in time, it suddenly became a dish made for its own sake and not using the leavings of other dishes or the remainders of vegetables soon to spoil...

Now every region of Italy has there own version of this wonderful winter soup. (Actually a wonderful anytime soup)

I should warn you though; this recipe is not a 30-Minute Meal, a One Pot Wonder, a Five Ingredient Dinner, a Set-it-and-Forget-it Dish or any of the other cute little titles you can think of dished up daily in foodie mags and, um, blogs kind of like this one...

This minestrone, is not cute. It is a tad bit messy and just a little demanding...

It involves planning as well as some mincing, chopping, shredding, rinsing and blending. Oh, And time. A nice bit of time. The kind of time you once had on a Sunday afternoon before you got too busy either running your kids all over creation or just trying to recover from a weeks worth of work...

Trust me though, in the end, you'll be left with one amazingly wonderfully deliciously layered soup just chock full of Italian flavor, Italian history and oh so "Definitely Delish"

"Minestrone Soup"

Ingredients:
2 Carrots, diced
2 Celery ribs, chopped
1 medium Vidalia Onion, chopped
2 tablespoons olive oil
4 garlic cloves, chopped
2 tablespoons Tomato Paste
1 can Crushed Tomatoes (14.5 oz.)
1 can dice Stewed Tomatoes (14.5 oz.)
1 can Roman beans, rinsed & drained (15 oz.)
1 can Garbanzo beans or Chickpeas, rinsed & drained (15 oz.)
1 can Beef Broth (14.5 oz.)
2 cans Low Sodium-Fat Free Chicken Broth (14.5 oz. each can)
1 cup of Vegetable Stock (8 oz.)
3 cups of Savoy Cabbage, chopped/shredded (or more if desired-see Notes for additional options)
4 Baby Yukon Gold Potatoes, diced (see Notes)
1 tablespoon dried basil
1 teaspoon dried oregano
1 Bay Leaf
2 tablespoons Fresh Italian Parsley, chopped (plus extra for garnish)
1/2 teaspoon Red Pepper Flakes
2 tablespoons fresh grated Parmesan cheese (plus extra for serving)
Parmesan Cheese Rind (Optional Ingredient, see Notes)
3-4 oz. diced Pancetta (Optional-see Notes)
Sea Salt and Fresh Ground Pepper, to taste
1-2 cups dry Pasta (see Notes)

Directions:
1. Heat a large stock pot on medium heat, add 1 tablespoon of Olive Oil—then add Pancetta to pot. (if using this option-see Notes) Cook for two minutes...
2. Add Garlic and Red Pepper flakes then cook for one minute, lower temperature to medium low if needed to avoid over cooking...
3. Now add the Onion, Celery and Carrots to the pot and continue cooking for 5 to 7 minutes—until vegetables soften slightly...
4. At this time add the dried herbs and bay leaf (I prefer freeze dried Herbs, but regular dried herbs are good as well)
5. Now add the Potato and cabbage (see Notes for what I prefer and used in this dish); stir and cook for 2-3 minutes, till cabbage just starts to soften...
6. Add the Tomato Paste to the pot, mix well and cook for 1 minute before adding the crushed and diced Tomatoes. Now add all of the Broths (Beef, Chicken & Veggie) and Parmesan Cheese Rind (If Using), cover and simmer after stirring...
7. Meanwhile rinse and drain the Beans you will be using (see Notes for options), now take 1 cup of mixed beans and purée it in a food processor (you can also mash them in a bowl if needed)—now add Beans and puréed beans to the pot and stir, cover and continue simmering for 15-20 minutes...
8. At this time you can either cook the Pasta in the soup or separately (see Notes) if desired; if you decide to cook it in the soup, raise the temperature to medium and add your Pasta—cook till al dente, about 6-8 minutes depending on pasta size and type...
9. Stir in 2 tablespoons of Parmesan cheese, then season with Sea Salt & Pepper to taste...

Notes:
1. Option to start this soup is either 3-4 oz. of finely diced pancetta or crumbled cooked sweet Italian sausage. If you decide not to use meat, skip step 1 and immediately add garlic and red pepper then continue with the recipe...
2. For my greens I used a mix of both Savoy Cabbage and Green Swiss Chard, for the texture, taste and color of each...
3. I chose to mix Roman beans and Garbanzo beans, mixing two versions of this dish (one being Minestrone Di San Giuseppe, and a version from the Roma region of Italy), you could of course use any variation you desire for this and you would not be wrong (some even come with peas, green beans and Lentils)
4. I always use Parmesan cheese that I grate myself, which eventually leaves me with the rind (the end that has the cheese-makers marks on it), I add this to the soup for the wonderful depth of flavor it can add, but this is entirely optional for you...
5. Pasta choices—for this I used a mix of medium size pasta shells and Fusco Fiori pasta (which has a wonderful shape and texture), you of course can add any types you prefer but smaller with a nice shape (to hold onto the soup) is best I feel...
6. Not everyone likes their pasta cooked inside the soup (can get soft on re-heating); if cooking separately, add salt and a handful of semolina flour to a pot of water and cook till al dente (see your pastas package instructions). The flour will give the pasta that nice starchy flavor you get in good restaurants (they use the same pot of pasta water repeatedly without changing it, adding all that extra pasta starch taste/texture to the water over time)
7. One optional seasoning ingredient is the addition of a sprig of fresh Rosemary when you add the broth, I love the flavor it adds but not everyone enjoys it...
8. A nice hot loaf of sesame semolina is perfect with this, just love dunking it in this soup—delish....

"Veal Bolognese Balls with Pasta & Garlic in Oil"

March 3, 2016 Rich at Definitely Delish

I love coming home, or getting up on a weekend and throwing a huge pot of sauce on to simmer the whole day. Especially when it's my "Sunday Gravy" or "Bolognese Sauce" recipes; which are just full of a ton of yummy, delicious flavors & meats...

Time, though, is not always on my side. So not to long back I worked out a way of cutting the time down on my personal "Bolognese Sauce" recipe from 6 or 7 hours of slow cooking, simmering, goodness to a more manageable 3 hours or less - which has been nothing short of incredible if you ask me...

Now after years of doing certain things a certain way; my "Bolognese" perfected, my meatball recipe for my "Sunday Gravy" set - I decided it was high time to try to play around with everything and make something new out of thin air...

So taking up some of my very best, tried and true recipes; I then force-ably smashed them together, and from the scattered remnants I started picking through the fragments of tasty puzzle pieces left hither & thither across the length & breadth of my kitchen island...

From these bits and pieces of culinary invention I began to cobble together a new, imaginative, culinary creation for me and the family to enjoy - and that's where this delicious dish first sparked to life...

So fitting some of the tastes and ingredients of my "Bolognese" with my recipe for "Meatballs" and throwing that in with a slightly altered version of my "Capellini Aglio e Olio" I ended up with this extremely tasty dinner treat; which, for want of a better name, I am calling for now "Veal Bolognese Balls with Pasta & Garlic in Oil" or "Vitello Bolognesi Sfere con Capellini & Aglio e Olio"

I know, I know; I definitely need to figure a better name down the road for this tasty pasta dish but for now it'll do, because regardless of what it's called - it is, oh so "Definitely Delish"

"Veal Bolognese Style Meatballs with Pasta & Garlic in Oil"
(Vitello Bolognesi Sfere con Capellini & Aglio e Olio)

Ingredients:
For Meatballs:
1 pound ground Veal
4 ounces lean Pancetta (or Prosciutto), thick cut & diced
1/2 cup Panko Bread Crumbs
1/2 cup Parmesan, Asiago & Romano cheese, grated & mixed
1/4 White Wine
1/4 Red Wine
1 tablespoon Tomato Paste
2 cloves fresh Garlic, finely chopped
1/4 cup Fresh Italian parsley, finely chopped
2 Eggs, room temperature
1/2 sweet Vidalia Onion, minced
1/2 teaspoon each of Sea Salt and Black Pepper

For Pasta:
1 lb dried Capellini pasta
1/2 cup Olive Oil
4 tablespoons Butter
9 large garlic cloves, cut into thin slivers
1 tablespoon crushed red pepper flakes
1 cup fresh parsley, minced
3/4 cup white wine (Pinot Grigio or Sauvignon Blanc)
1 teaspoon fresh Basil, minced
1 teaspoon fresh Oregano, minced
1/4 teaspoon Paprika
1/2 cup Parmesan, Romano & Asiago cheeses, freshly grated & mixed together
1 teaspoon Pink (or Sea) Salt
1/2 teaspoon Ground black pepper
1 lemon, juiced

Directions:
For Meatballs:
1. Place ground Veal (Beef or Beef substitute if desired) in a bowl and then add both the red and white wine; mix them together, then allow to sit at room temperature for 30 minutes...
2. Meanwhile grate your cheese, chop your parsley and mince your onion and garlic in preparation...
3. At this time heat a small frying pan over medium to medium high heat and cook your pancetta (or proscioutto) till it just begins to brown, 2-3 minutes, then remove from heat. (Do not overcook, it will cook more in oven)
4. Pre-heat oven to 350 degrees Fahrenheit (see Notes for options); then add all of your meatball ingredients to the bowl containing your meat, and mix extremely well using your hands...
5. Take out a cookie sheet or baking tray with a lip and begin rolling your meatballs; I try not to pack them overly tightly, and stick to medium and small sizes so that you make a good amount of meatballs from the bowl of mix...
6. Place each meatball onto the baking tray, and once you've used up all of the meat, place them into the oven to bake for 30 minutes or cooked through. (Do not overcook to avoid drying them out) While they bake, prepare your pasta...

*"Baked Meatballs with Pasta and Garlic"*

For Pasta:
1. Bring a large pot of salted water to boil and add the pasta, cooking until al dente, about 3 minutes (for Capellini); reserve 3 cups of cooking liquid from the pot on the side, then run the pasta itself under cool water to stop the cooking process....
2. Heat olive oil in a large pan over medium heat...
3. Add garlic and stir frequently until the garlic is nice and golden...
4. Then add red pepper flakes, salt and pepper...
5. Next add 4 tablespoons of butter and melt, stirring...
6. Continue cooking for 2-3 minutes more, then add in the 3/4 cup of white wine and cook for an additional minute or two before adding the pinch of basil and dash of paprika...
7. Add the Al dente cooked Pasta directly to the pan. Toss until it is thoroughly coated with the garlic oil, add reserved cooking liquid (1/2 cup at a time) as needed to thin the butter/wine/garlic/oil sauce on the pasta...
8. Add several pinches of parsley and a couple of tablespoons of fresh grated Parmesan, Romano & Asiago cheeses along with the juice from 1 lemon and stir...
9. Now add the baked Veal Meatballs to the pot, mix in and cook - stirring to meld flavors for a couple minutes more....
10. Remove pan from heat; add the remaining parsley, grated cheeses and then toss well. Check for flavor and adjust the salt & pepper if necessary. (If needed add additional reserved cooking liquid)
11. Garnish with more Parsley and Parmesan if desired—then serve and enjoy....

Notes:
1. Serve with a nice white wine; such as a Sauvignon Blanc or Pinot Grigio. Also, hot crusty Italian bread with plenty of softened butter as well as extra grated cheese is a must in our home when serving this up...
2. Alternatively you can cook the Meatballs in a 400 degree Fahrenheit oven for approximately 20 minutes, or until cooked through...
3. If you are against veal, or dislike beef or pork you can also try this with ground turkey or chicken - though the taste will be different depending on the meat or meat mix you use...