About Divainthakitchen

Friday, December 13, 2013

What's Cookin' Italian Style Cuisine: Italian Stuffed Cabbage Rolls with Tomato Sauce

What's Cookin' Italian Style Cuisine: Italian Stuffed Cabbage Rolls with Tomato Sauce

Monday, September 30, 2013

Please join or see my new blog called Divainthakitchen.com

This blog will be unavailable in the near future, still working on transferring all my recipes to my new blog, which is divainthakitchen.com

Buon Appetito!

Anna D
Divainthakitchen. :)

Friday, December 28, 2012

Carciofi Siciliani- Sicilian Stuffed Artichokes

recipe image
My mother used to make stuffed artichokes once a week, they were just one of the favorites she used to make.
8 - Medium sized artichokes
  • 1 Lb - Plain bread crumbs
  • 1/4 Lb - Grated Grana Padano or Parmigiano Cheese
  • 2 Cloves finely chopped garlic
  • Fresh parsley
  • EV olive oil
  • Salt & pepper 

  • Directions/Steps
    • Clean the artichokes by removing the harder outer leaves and cutting the stem and the top part of the leaves as they may have thorns.
    • Wash and drain the artichokes well.
    • In a sauté pan put the bread crumbs and the garlic. Sauté until the bread crumbs are lightly golden.  Let cool off.
    • Add to the bread crumbs the finely chopped parsley, salt & pepper as desired, a bit more finely chopped garlic, the grated cheese and some olive oil.
    • Mix the ingredients very well until the oil is evenly absorbed.
    • Take each artichoke, open the leaves as much as you can and insert among the leaves the bread crumb mixture.
    • Place the artichokes in an oven pan and add 1 1/2 inches of water.
    • Place the pan on the stove and cook for 15 mins.
    • Finish off by putting the pan in the oven for 15 more mins. at 400 F.

    Tuesday, April 24, 2012

    Angel Lush Cake...but in my case, I call it Angel mush!

    Angel Lush Cake

    Prep: 15 min.
    Total: 1 hour and 15 min. (incl. refrigerating)

    I saw this recipe in one of my cooking magazines and I absolutely had to try it.
    Unfortunately, my daughter Isabella's idea of cutting the cake in three's with a thread did not work out and it ended up breaking the cake and well...you know the rest of it! She tried!!! Thanks pumpkin! The cake does not look as well as it should have but...we had fun making it and I love her! Better luck next time!


    1 pkg. (4 serving size) Jello-O VanillaFat Free Instant Pudding
    1 can (14 fl oz/398 mL) Del Monte NO Sugar Added Crushed Pineapple, undrained
    1 cup thawed Light Cool Whip Topping
    1 (227g) store bought prepared angel food cake
    10 fresh strawberries ( I also used blueberries)

    Mix dry pudding mix and pineapple with juice in a medium bowl. Gently stir in whipped topping.

    Cut cake horizontally into 3 layers. Place bottome cake layer, cut side up. on serving plate; top with
    1 1/3  cups of the pudding mixture. Cover with middle cake layer and additional 1 cup of the remaining pudding mixture.

    Top with remaining cake layer; spread with remaining pudding mixture. Refrigerate at least 1 hour. Top with strawberries just before serving.

    Store leftover dessert in refrigerator.

    Makes about 10 servings, 1 piece each.

    Calories: 125
    Fat: 1.3 g
    Carb: 28g

    Monday, April 9, 2012

    Whole Wheat Linguine with shrimp and asparagus

    I served this yummy seafood pasta dish on Good Friday and the family was very pleased.
    You may add peas, red peppers and more seafood to this dish as well, either way you prepare this dish, it will be a hit with your dinner crowd.

    Buona Appetito!

    Serves 4

    2 cloves of garlic
    1/3 cup of butter
    1/2 cup of half and half cream ( I used skim milk in order to have a low fat version and I added 3 tablespoons of flour to the recipe)
    1 bag of shrimp, de-veined and remove shells
    1 Asparagus bunch, chopped (to know how much of the Asparagus you need, hold both ends and snap it in half...voila!)
    1 box of Catelli Whole Wheat pasta or your favourite brand
    1 lemon
    1/2 cup of dry white wine
    1/4 cup of EVOO (extra virgin olive oil)
    1 tablespoon of dry sage
    salt and pepper to taste

    In a pan, sauté butter and garlic until golden. Add the sage and shrimp and cook until the shrimp are are almost cooked (which is when they are peach in colour).

    Add the white wine and asparagus and cook until you can pierce the asparagus with a fork (usually 5 minutes).
    Boil the pasta for about 9-12 minutes.

    Drain the pasta and add it to the pan that has the shrimp and asparagus and squeeze the lemon juice from the lemon, than shred some of the lemon peel to the pasta (gives it an even bigger kick!).

    Finally, add the cream or like my low fat tip above to the pasta and mix it altogether.

    Serve immediately and enjoy!

    Sunday, April 8, 2012

    Lamb with red wine and beer

    1 Leg of lamb
    1/2 cup of wine
    1/2 cup of beer (preferably Light, we used Moosehead)
    1 Mint stalk
    1 Rosemary stalk
    4 garlic cloves
    1 tablespoon of oregano
    1 tablespoon of paprika
    salt and pepper to season

    Place the lamb in a bowl and add all the above ingredients, but stuff the lamb with the garlic and fresh herbs.
    Keep the lamb in the refrigerator overnight.
    Preheat the oven to 400 degrees.
    Cook the lamb for 2-3 hours at 350 degrees, depending on size.

    The lamb will be very tender and easy to cut, so be careful when slicing as you may find it start to fall apart.
    If you prefer a crispier top of the lamb uncover the pot 15 minutes before the lamb is ready to eat.
    Sorry I do not have a picture for this recipe, with all the preparing and buzzing going on today, I forgot to take a picture...also the Lamb was gone in a flash!

    Buona Pasqua a tutti!
    Happy Easter to all!

    Thursday, March 29, 2012

    Grilled Fruit with zabaglione cream

    1 Box (450 g) of strawberries, hulled
    3 peaches, each cut in quarters
    7 oz (200 g) Regular Bocconcini Cheese, each cut in quarters or may use small Bocconcini cheese
    1/4 cup (60 mL) pure apple juice
    2 tbsp (30 mL) fresh mint, chopped
    2 tbsp (30 mL) fresh basil, chopped

    Preheat grill to medium.

    Put strawberries on skewers if small, and place on grill along with peach quarters. Cook about 5 minutes, turning them over at least once.
    Remove skewers and place the fruit in a salad bowl.
    Add Bocconcini, apple juice, mint and basil. Stir well.
    Serve as an appetizer or as the perfect accompaniment for grilled dishes such as pork chops.

    I make this recipe with zabaglione cream topping (see recipe below) too, but I omit the Bocconcini Cheese as both ingredients would be too much!

    I got this zabaglione recipe from Martha Stewart and I absolutely love it!

    Serves 4


    4 peaches
    2 large egg yolks
    3 tablespoons Marsala wine
    2 teaspoons sugar
    1 pint raspberries

    Bring a medium pot of water to a boil. Prepare an ice-water bath. Place peaches in boiling water and cook 10 seconds. Drain, and immediately transfer peaches to ice-water bath. Remove peels using your fingers or a paring knife. Slice peaches in half and remove pit; set aside.
    In a heatproof bowl set over (but not touching) simmering water, add egg yolks, Marsala, and sugar. Beat until mixture is creamy and thick, about 4 minutes. Remove from heat.
    Divide peach halves evenly between 4 plates. Fill peach halves with berries and spoon over zabaglione. Serve immediately.