My first time spending Thanksgiving in NYC..a la Italiana..we will be spending Thanksgiving with friends from Italy..so it will be an Italian flavored Thanksgiving complete with an apple pie made with Italian cream… SEE BELOW FOR A CHANCE TO WIN A HOLIDAY FOOD BASKET
Here’s my favorite recipe for an Italian style apple pie..
1 cup flour
1 stick butter
grated peel of one lemon
1/4 cup ground almonds
1 tsp baking soda
Grind nuts with sugar. Then sift flour with baking soda and add in. Then add in egg, grated lemon peel. Blend till a smooth dough, shape into a ball and cover with plastic . Place in refrigerator for 20 minutes.
5 red apples
1/2 cup sugar
1 cup milk
1 egg yolk
1 teaspoon cinnamon
2 tablespoons flour
Place milk and cinnamon in saucepan and bring to a boil. Remove from heat immediately when begins to boil. Place egg and yolk, flour,sugar in bowl, whisk, then pour in hot milk. Pour back in saucepan until it becomes creamy and dense. Preheat oven to 350 degrees. remove dough from refrigerator, place in ling, thin square pan, arrange evenly to cover bottom. Cut 3 apples into small cubes, place in cream mixture and place on top of crust. Thinly slice 2 apples and layer slices to decorate the top of pie. Bake at 350 degrees for 30 minutes.Please make this a Waste Free Thanksgiving! The recipe above was created with apples ,milk and sugar already in my kitchen. Here are some great tips I wanted to share from Food Tank ( http://foodtank.com/news/2014/11/give-thanks-not-scraps. **RECIPE CONTEST- SHARE YOUR RECIPES FOR LEFTOVERS-deadline December 10th Also if you share a recipe to help my readers re use their leftovers you will have chance to win a Holiday Gift Basket from Mariano’s Foods. Find more Italian Gift Baskets Share the recipe here or email to firstname.lastname@example.org Winner will be selected randomly from those that submit recipes. Submit recipe deadline by December 10th
- Open your refrigerator first. The U.S. Environmental Protection Agency (EPA) suggests taking inventory of your refrigerator and pantry to see what you have already before heading out to the store. We all have cans hiding in the back corner we forgot about. There’s no reason to buy more of what you already have.
- Plan your menu and know your numbers. According to the Natural Resources Defense Council, planning menus in advance can limit waste. A head count will help you increase or decrease recipe measurements to the correct proportions, making it easier to buy the correct amount of ingredients.
- “Sell by” and “best by” dates aren’t chiseled in stone. These dates are guidelines. Some products may still be good long after their expiration date. Bloom suggests, “you should always trust your senses before that arbitrary date on the package. Look, smell, and if it comes to it, taste it before you throw it away.”
- Repurpose turkey giblets, stale bread, and other “waste.” Remember Grandma’s to-die-for gravy? Chances are she used turkey giblets to flavor the family favorite. The EPA suggests using parts of the bird that normally end up in the trash as a great way to pump up flavor while reducing waste in landfills. That mound of veggie tops and roots? Make homemade soup stock and freeze it for later.
- Portion control is key. Using smaller plates and Love Food Hate Waste’s portion calculator can help in making the right amount whether you are cooking for two or 20 people.
- Love your leftovers. Love Food Hate Waste provides recipes to creatively use leftovers. Using leftovers in another recipe following a holiday dinner makes meals easy. Cook once, eat twice.
- Donate to the hungry. Find your local food bank, and donate excess or unused food to those in need.
- Serve others. Eaters can help people, and our planet, by volunteering at places like D.C. Central Kitchen and City Harvest. There are similar organizations that use donated food to cook for communities in need in cities across the U.S. Gather friends or family members to multiply your efforts and reduce more waste.
- Encourage policy makers to create and foster a food system that serves consumer health and the environment. Improving labeling policies and practices can decrease confusion for consumers, leading to a reduction in food waste. A recent report by Emily Broad Leib, Director of Harvard Food Law and Policy Clinic, states, “Congress, federal administrative agencies, state legislatures, and state agencies should work towards a system of date labeling that is more standardized, more easily understood by consumers, and less arbitrary.” Encourage policy makers to reduce food waste and improve food safety.
If you are putting together your own gift baskets you may want to add in a gift book from our collection of gift books. Each of these books are 50-120 pages.
Buon Appetito.. and a Happy and Delicious and No Waste Thanksgiving!