Food And Recipies From The Eves

The first thing I have to say about recipes is that I grew up the daughter of an Italian mother. This immediately translates into "there really isn’t a recipe for anything."
There are essential ingredients, there is a process; but as to exact amounts that’s pretty iffy. Things like “enough salt that fits in the small little dent in the palm of your hand when you cup it” or “you dip the octopus in boiling water, in and out as you say "'n the name of the Father, in the name of the Son, and in the name of the Holy Ghost'" don’t directly translate into good recipes to follow. They do however, make for the basis of good food and good stories to be shared and passed down. That, after all, is one of the messages of The Eves.

The picture below is my stovetop with wooden spoons in the Hopi bowl that appears in the “Jan” chapter. I have a penchant for wooden spoons and collect them. My newest one has a llama burned into the bowl. This would make Deidre happy.

What follows are references to the food from The Eves and the basics to get you started. Make sure you check on allergies, dietary needs and preferences to ensure the health, well-being, and happiness of everyone. Play with these, embellish, enjoy!

• Roy’s Italian dinner from the “Re-entry” chapter

My “go to” recipe for lasagna is from All Recipes. When I am making just the sauce, I follow their sauce recipe pretty closely. For the dinner that Roy prepares, use the All Recipe recipe without the meat.

After “assembling” the sauce, I’d get a mix of sweet and spicy Italian sausage, onion and peppers, brown and sauté, add to the sauce.

Make meatballs – mine are simple. Ground chuck, egg, small amount of Italian breadcrumbs, oregano, parsley. Add them to the sauce.

Cook for at least an hour. More is fine. It’s ALWAYS better the next day.

I like to use a fresh pasta these days. There are many available at your local grocery. Serve with a salad and garlic bread.

• Jan’s Key Lime Curried Chicken From the “Jan” chapter

Thanks to my friend Gisela for introducing me to this amazing recipe from Gourmet/Epicurious. Like my mother, she also never met a recipe that didn’t get tweaked

• Jan’s Cabbage and Plums From the “Jan” chapter (that woman can cook!)

Wonderful recipe from Midwest Living. The recipe calls for you to mix all the ingredients and bake in a 425-degree oven. It’s billed as a hands-free stir-fry. I just throw it all in my wok and stir-fry it, making sure I have almonds to sprinkle on top.

• Tobias’ Highball My dad’s favorite drink

Mix 2 parts bourbon and 4 parts Ginger Ale in a tall glass with ice. Garnish with a wedge of lemon. Dad and Tobias didn’t use the lemon, but that’s the appropriate garnish.

• Bisquick™ Coffee Cake From the “Things Happen in Threes”chapter. 

I love this recipe. When my kids were very small, I made it every weekend. It’s a basic, easy, delicious recipe that you can also adapt by putting sliced apples on top, or dropping dabs of preserve on top. I like adding the streusel mix after any add on ingredients. Here are two places to look for the recipe.

Pinterest

AllRecipies

• Roy’s and Jan’s Apple Pie Actually my husband’s recipe – I married well!!

Total cooking time is 50 to 55 minutes
Ingredients:
1 package PillsburyTM pie crust
5-6 medium apples, Macintosh or Golden Crisp are favorites
(5 make a nine inch, 6 make a ten inch pie)
2/3 cup sugar
3/4 tsp of cinnamon
1/4 cup of water
Flour
Preheat oven to 400 degrees
Peel and core apples, slice them VERY thin, 1/8 of an inch – my husband swears this is the secret to this great pie.
Put them in a bowl, mix sugar and cinnamon together, pour into apples, mix and let stand.
Follow directions for rolling out the crusts, flour your rolling surface. Peeling the crusts off the floured surface is made easy if you use a pastry spatula.
Gently place bottom in ungreased pie plate, glass works best, with edges draped over side.
Fill the crust with apple mixture.
Add water.
Gently drape the top crust evenly over the apples
Crimp the top and bottom crusts together, making sure you are sealing the pie.
With a fork or knife make vents in the pie.
Place a piece of foil on the oven middle rack to catch any drippings. Place the pie on top.
Take a second piece of foil and drape or tent it over the top of the pie for the first fifteen minutes.
After 15 minutes, remove foil and reduce heat to 375 degrees.
Continue cooking for approximately 40 minutes and until crust is golden brown
Remove, let sit, enjoy!