Pizzelles…Moms original recipe

 This waffle cookies flavored with anise are a family staple although none of my children care for them. Usually made at Christmas in our house, it involved a large, very heavy cast iron press with long handles to make one cookie at a time. The iron was picked up in Philadelphia, where I was born, at Fanta’s. Mom’s recipe, source unknown, creates a thick dough that makes thicker cookies than my easier double electric iron. I prefer thin and crispy personally. 

You can make many, many flavors but Ben recently asked about a peanut butter flavor and I see no recipe out there so I will begin experimenting. I have made peppermint, lemon, chocolate and gingerbread Pizzelles so far along with traditional anise. 

Moms Pizzelles (don’t tell her I shared, she would kill me)

6 eggs

2 1/4 c sugar

2 sticks of butter, melted and cooled

1 tbls baking powder

1/2 teaspoons baking soda

8 cups of flour as needed. 

1 tsp vanilla and anise flavoring to taste. A recipe this size would require about a tablespoon in my house.

A tablespoon of anise seed, coarsely ground. Optional 

Beat eggs and sugar. Slowly add the cooled butter, flavorings.

Combine dry ingredients and add to form a soft dough, you may not need all the flour. 

Drop on a hot greased iron and cook about 30-60 secs. Flipping if using a cast iron mold. I use cooking spray on my electric and remove easily to a rack with a fork. 

Eating Omaha…Ancho and Agave

 We decided late Friday to go out on Saturday for dinner and invited some great friends, the Whitman’s, Rod and Deb.  I didn’t realize this Mexican food place took reservations and they were full up, for good reason.

We left a bit early and was able to snag a table at the bar and settled in. Brenda had the house margarita which was delicious and not pre made mix. Very tasty. I had a Corona Premier. 

Chips and the requisite salsa hit the table. The salsa was great but not spicy and the corn chips tasted like they just came from the fryer. Very good. 

 Brenda and Rod ordered the burrito Gringo. It arrived in a pool of queso and  stuffed with ground beef, rice and peppers. It was delicious. Deb ordered the soup, Chicken tortilla. Large bowl and she approved most heartily. I had the Steak Asada Enchiladas. Very good, tender steak, great sauce and something crunchy and delicious. We had a great time and yes, reservations in the future for sure. Very crowded but the time we left. A few sanfus with the service, mistake on the bill, forgot to bring a dish…stuff like that. It’s still new and part of a greater chain of establishments. 

We will go there again. Pretty reasonable and now we are familiar with the portion size, we’ll probably split an entree. Brenda and I brought half home. Our cost with 2 drinks and full meals was $50 before tip. Great night with great friends! 

Eating Omaha…Williamsburg Pizza

 A bit of hype a round this new pizza place out here in West Omaha so had to give it a shot tonight. There were no prices on the online menu but we gave it a go anyway. 

The menu boasts 2 styles of pizza, a Brooklyn round and a Grandma Square pie. With some ‘make your own’ toppings in addition to several pre made pies we chose a medium Italian sausage pizza called the ‘Paesano’, an order of meatballs and garlic knots. 

The bill came to $40 and the pizza was large enough for 4. Garlic knots made like cinnamon buns filled with cheese and garlicky butter, were delicious and the meatballs, nearly tennis ball sized, topped with cheese and swimming in marinara. Also quite good. 

A lot of talk about crust here in the press release, our square pizza had almost a Detroit style crust, fried crispy and tender inside. The toppings were adequate but I could have used a bit more sausage honestly. 

While there are a few booths inside, we weren’t sure there would be a seat so we ordered carry out but you can only call in, no online in Omaha…yet. 

Not sure what I was expecting. I grew up on Sgt. Pfeffers, LaCasa and Don Carmelo and this fit in there somewhere. 

Stuffed Squash

 For years I have made stuffed vegetables either peppers like Hatch Chilies or squash like zucchini and yellow squash. This year I planted a variety of zucchini that was smooth and yellow. Picked at about 10 inches, split and stuffed they are perfect for dinner for 2. 

Depending on the day of week, the stuffing varies from meat (mostly burger and sausage) to seafood ( mainly shrimps)

It always begins the same way and may include bread crumbs or rice/orzo and a variety of cheeses, depending on what I have in hand. Moistening the filling usually entails a bit of broth if I have some open or milk or cream. I like the filling creamy and cheesy. 

Basic filling

1 medium onion, chopped

1-2 garlic cloves, minced

1 tablespoon of olive oil

1 pound of hamburger/sausage or peeled deveined shrimp (raw)

1 tbl flour

1/4 + cup bread crumbs, usually Italian or a cup of cooked rice/orzo. I rarely use rice because of the carbs. 

2 cups of raw spinach

3/4 c milk

1/4 cup of cream

3/4 cup shredded cheese, whatever’s on hand.Monterey Jack, pepper Jack, mozzarella. 

For assembly:

10 inch squash

Extra cheese

Sauté the onion a few minutes then add the garlic. Cook till fragrant and add you meat or shrimps. When the protein is cooked, sprinkle on the flour and cook a minute then add the milk. You can add the spinach if using and allow to wilt. Season with salt and pepper. Add the breadcrumbs, cheese of choice and a bit of cream. If it looks too dry add a little more milk or cream. 

Trim the ends of the squash and split down the middle lengthwise. Scoop out the seedy flesh and season with salt and a drizzle of olive oil. I have a ceramic dish 10 x 8 which holds the halves side by side. Make sure the dish is greased and bake the squash at 375 for 20 minutes by itself. 

When times up, spoon the filling in the halves and top with more shredded cheese. Bake at 375, covered for 30-40 minutes, then uncover and bake until the cheese is bubbly. Test for doneness by piercing the squash with a fork. 

Eating Omaha…Acadian Grille

 

Today we went to a matinee concert at a local bar, Stocks n Bonds to see the Danielle Nicole Band and had a late dinner at the Acadian Grille. Thanks to Mike and Cindy Baumer for finding these gems for us to attend and letting us come with. So much fun! The concert was from 4 to 7 and most of the folks packed into the place were our age or older. The music rocked and the band has quite a following. We were fortunate to snag a stage side table after the owner herself offered us the spot. Then, it was time to eat. 

The Acadian Grille serves a variety of Cajun treats and with this still being a fasting period for us we had a great choice of seafood on the menu. We all ordered something different and we were all very happy with our meals and the price. 

Brenda had the Crawfish etoufee and since the hour was late I opted for the Acadian Salad of mixed greens, crunchy fried onions and blackened shrimps. I tried  a bit of Brenda’s dish which was spectacular, the essence of New Orleans. Mike had fried catfish and a side of Gouda Mac n cheese. Cindy had shrimp and grits which looked delicious but had some meat in it so we did not sample that. 

This unassuming little strip mall eatery was just perfect for a nice dinner and the menu boasted some really great dishes I can’t wait to try again soon. 

Cilantro Lime Black Bean Shrimp

https://juliasalbum.com/cilantro-lime-black-bean-shrimp-and-rice/

Great potluck recipe for PreSanctified. Easy and quick to make.