Taste of Utica | Apple Crumbles

CNYEats A Taste of Utica: Red Sauces

This week in our book we are cooking the sauces. We have “Raw Sauce” on page 36. “Spaghetti Sauce” and “Arrabbiata Sauce” on page 37. Canning the sauces (page 38) was posted 12/13/2009 if you want tips on storing. “Raw Sauce” AKA: Uncooked Tomato Sauce. Posted by Michael Labombarda. Michael writes “This is a colorful, zesty, fast and easy sauce for pasta during the summer months. The ingredients are simply blended together and tossed in a bowl and allowed to sit awhile (30 – 45 minutes) till all the flavors meld together. If you make this sauce with anything but [...]

By Joanne|2010-01-24T19:19:33-05:00January 24, 2010|Food|4 Comments

CNYEats A Taste of Utica: Pepperoni Soups

Notice the plural of “Soups”? We have three Utica recipes for Pepperoni soup. Each one different so I’m offering all three and you can decide which sounds the best. All three were tempting for me. 1. Cream of Pepperoni Soup, page 34. Posted by …..whoops! Who posted this, guys? It’s not in my book??? 1 stick of butter 1 chicken (or vegetable) bouillon cube 6 TBS flour 2 cups milk black pepper to taste ground/chopped pepperoni (start with a cup) Melt the butter in a saucepan, then whisk in flour to make a paste. [...]

By Joanne|2010-01-17T19:17:39-05:00January 17, 2010|Food|Comments Off

CNYEats A Taste of Utica Lentil Soup

As I’m sitting here typing in this weeks Taste of Utica recipe from our book on page 33, I’m just wondering if your thoughts are going to be identical to mine when you read this one paragraph recipe. The soup is posted by Toni (Leone) Guzski. Here it is, as written in our book: Lentil Soup 1 bag of lentils: wash and drain put in pan and cover with water. I change the water at least twice. Add chopped onions, salt, and pepper. Bring to a boil then lower to a simmer, add more water if needed, add a little [...]

By Joanne|2010-01-10T19:22:28-05:00January 10, 2010|Food, healthy cooking|2 Comments

CNYEats A Taste of Utica Cannellini Chili

This weeks recipe from A Taste of Utica is on page 31 and posted by Jerry. “I came up with this recipe because of my love of Utica’s Chicken Riggies”. Cannellini Chili: Italian chili in the style of a Chicken Riggies sauce. I made this recipe for my parents and Ted while in South Carolina. I made one meatless version for myself using Quorn so I could get the texture of chicken in the chili and I used a salt substitute for my father (he doesn’t use salt) . The other change I made was to add mushrooms. My [...]

By Joanne|2010-01-03T10:12:40-05:00January 3, 2010|Food, Food thoughts, Quick Meals|7 Comments

A Taste of Utica: Appetizer Rolls

Today was the Falling Leaves road race in Utica, NY. The weather wasn’t as nice as it could be but the rains stopped so runners weren’t fighting with the stinging rain in their faces. I ran the short race, 5K. The finish line enthusiasm represented that overwhelming Utica spirit in support for its runners. Since it was a race and I ran hard, I’m ready for this weeks Taste of Utica recipe: Appetizer Rolls: Sausage and Spinach and Broccoli. The recipe is posted by Mario, on page 14 of the book: Before we begin the Appetizer Rolls, we need to [...]

By Joanne|2009-09-27T11:37:26-04:00September 27, 2009|Food, Food thoughts, Life|6 Comments

Colorful Picnic Salad with Mustard PB Dressing and a Lentil Pasta Sauce

This is such a refreshing dish to bring to a celebration picnic. It is colorful and the flavor is something everyone, adults and children will enjoy. Healthy, hearty and delish. The idea for this dish came about because for the past 3 weeks, I have seen these "colorful carrots" in the produce section at the market. They are all carrots - not parsnips mixed in, even though some of them look white. They are bright orange, light orange, and white. I couldn't resist. Colorful Picnic Salad The salad will serve 8 people. You will be shredding or slicing VERY THIN all [...]

By Joanne|2009-06-27T19:50:17-04:00June 27, 2009|Food|3 Comments