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Black rice with grilled vegetables and mixed olives

 

 

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INGREDIENTS

2 cups black rice

4 cups cold water

1 red, 1 orange and 1 yellow pepper

2 zucchini

200 grams ripe cherry tomatoes

10 black and 10 green olives, halved

4 tablespoons olive oil

1/2 teaspoon brown sugar

1/2 teaspoon dried oregano

5 leaves fresh basil, washed and chopped coarsely

salt and pepper to taste

1 strainer

1 nonstick frying pan

1 large pot

1 large mixing bowl

1 large baking tray

baking paper

Place rice in strainer and rinse with cold water.  Heat 1 tablespoon olive oil in nonstick pan.  Add rice and toast for 1 minute stirring to avoid sticking.  Transfer rice to large pot, cover with all of the cold water, bring to a boil, then reduce heat and cook at a simmer for 35-40 minutes (add water if necessary).

While the rice is cooking…

Heat oven to 180 degrees.  Wash and clean the vegetables.  Cut the peppers and zucchini into thin strips, but leave the cherry tomatoes whole.  Put vegetables in large bowl and mix gently with remaining 3 tablespoons olive oil and all of the sugar.   Important: do NOT add olives or salt yet.  Cut baking paper to fit inside baking tray covering the bottom and sides, spread the vegetables evenly in the tray.  The tray should be large enough that the vegetables fit inside in one layer.  Put tray in oven and bake for 20 minutes.  Remove tray from oven, add olives, oregano and salt (very little salt since the olives are already salty), mix gently in tray, and spread evenly again in one layer.  Set oven to broil (high), put tray back in oven, and grill vegetables and olives for 10 minutes.

Check rice (black rice sometimes cooks unevenly), and when fully cooked strain and place in center of serving dish. Remove vegetables from oven and arrange in circle around the rice. Add salt and pepper to taste, and garnish with chopped basil.  Serve immediately.

by M & S

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Pasta salad with salmon, chive and zucchini, #nomayonnaise

Gragnano Pasta is famous all over the world for its rich taste. They produce it by using durum wheat semolina and the special local water. In the past times, Gragnano was called “the City of Macaroni” and now the PGI label is rewarding its absolute quality.

Vesuvio is a new shape of Pasta and I received it as a gift when I visited the “Pastai Gragnanesi “stand in Florence, during the

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Limoncello cream

 

Limoncello liqueur Cream, made with pasteurized eggs

Why is it important to use pasteurized eggs? For your safety, see more here.

Ingredients:

Almond sponge:

100 g almond flour (or grind almonds)

110 g sugar

100 g egg white

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Vegetarian super burger

Vegetarian super burger

 

This healthy recipe is perfect if you’re on a diet: it’s light and it satisfies your hunger. Select high quality ingredients, since they’re the secret of its success.

Ingredients

Lentils 1 cup

Black Rice ½ cup

Dried tomatoes in oil 8 (8 half dried tomatoes)

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Pastiera di grano/wheat tart

I think this is the best cake on earth because it represents Spring, my favorite season of the year. Unfortunately, I can only post the photo, not the perfume that filled my house, like flowers blooming. I cannot imagine Easter without it.

Each family owns a recipe and I’ll post mine, that has a reduced amount of eggs and sugar, if compared to others.

If you want to learn a little bit more about “Pastiera di Grano”, visit this blog: http://almostitalian.com/pastiera-di-grano-2/

Enjoy and..Happy Easter.

Ingredients:

Pie dough

125 g butter (room temperature)

1 egg +1 egg yolk

125 g powdered sugar

250 g wheat flour

pure vanilla essence or lemon zest

1 g baking powder

Filling

1 can of cooked grain (about 400g.)

1/2 cup (1 stick) unsalted butter, softened

1 glass of milk

1 teaspoon grated orange zest and lemon zest (organic)

500 g. of sifted ricotta

4 large eggs, at room temperature

260 g. sugar

3 tablespoons orange-flower water

1 teaspoon ground cinnamon + 1 cinnamon stick

1/2 cup very finely chopped candied orange peel

Confectioner’s sugar

Directions

Drop the wheat flour and the butter into a food processor, turn for 20 seconds, then add the powdered sugar, the egg + egg yolk and vanilla or lemon. Put aside ¼ of this dough, for the stripes. Place down the remaining dough (use a rolling-pin) into a (9-inch) pie pan and press down along the bottom and all sides. Pierce the dough by using a fork, then set aside in the fridge.

Preheat the oven at 338° F.

Place the wheat in a medium saucepan with milk. Add the butter, the cinnamon stick and bring to a simmer over medium heat. Cook, stirring occasionally, until the wheat is tender, 15 to 20 minutes. Place in a large bowl, remove the cinnamon stick. Let cool.

 
In a large bowl, whisk together the ingredients in the following order: eggs, sugar, the sifted ricotta, orange-flower water, grounded cinnamon, lemon and orange zest, candied orange peel. Beat until blended, stir in the wheat mixture.

Pour the filling into the prepared pan.

Take the ¼ of the dough you have put aside and cut into 1/2 inch wide strips to use as a lattice top for the pie. Place the strips of dough across the filling, spaced about 1 inch apart (at right angles) forming a lattice top and flute well.

Bake the pie in a preheated 338° F oven for about 45 minutes to 1 hour, or until the bottom of the crust is light brown, the center is set, and the top of the pies are golden.

Serve cool.

If you like, you can give the pie tops a light sprinkle of powdered sugar before serving.

Background music: “Sweet Candy” BY AC/DC.

#Pastiera di grano #wheat tart #italianrecipe #italianfood #italiancakes #eastercakes #mirna’s recipes #pastieraversioneleggera #pastieracakelightversion


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Thank you

University of the People, usually called UoPeople, is an American on-line free institution, based in Pasadena, California – United States. Its website is here: http://www.uopeople.edu/

Shai Reshef founded it in 2009, offering two programs: Computer Science and Business Administration. In the beginning, it was not accredited and it started with 177 students from 49 Countries all over the world. Now, there are students from 180 Countries and it’s currently accredited by the DEAC (Distance Education Accrediting Commission).

It’s been seven days since I’ve received the envelope containing my Diploma (Business Administration) from them and all the people around here will remember that moment. After three hours of persistent crying, I applied some ice to my eyes and went to cook for an important event. Probably, that paper melted other sentiments I stored in my heart, that UoPeople relentlessly triggered.

I feel happy and sad at the same time.

I’ve finished my courses and I have more time availability, without daily schedules and deadlines. No more reading assignments or exams, not even the animated classes where each topic was analyzed and described from the most assorted perspectives I could have ever imagined. No more chats in the morning with peers who were going to bed at the other side of the planet. Together, we shared the same frustration, or sometimes I learned the simple joy of my Latino friend; I picked-up the secret of the commitment of my Cambodian friend, who cleared mines during the day and studied the evening. I burned the midnight oil with my Italian friend, who was always available and loyal, even if we’ve never met. I joined a happy “virtual team” made of two Italians (I and a Fab -guy), a squeaky-clean British girl, an American Lady, a Russian genie and a British/Italian computer scientist&cook. They taught me a lot of English idioms as well as the endless possibilities that true friendship may ever offer.

I see a lot of people writing to me and asking for info about UoPeople and the main purpose of this blog is to offer such answers. People want to know about my job, about my life, my family and my future. I ask you a favor: remember that I feel rich, because I’m not wealthy in the sense of money, but my heart and my mind store a unique experience that nothing could ever pay. President Reshef, you created the most powerful, amazing, fair, colored project on earth; I feel blessed and honored to be part of it.

Thank you, grazie.

A special “thank you” to my Mentor Mindy Chozik and HP for their innovative Mentorship Program. Mindy, my light, my life.

A hug to Lily Frusciante, who virtually took my hand and who made me dream thanks to her spellbound worlds.

Infinite love to my friend Natascia Tronconi, it’s been 30 years and she’s still there.

Thank you to the best teacher ever, William Allman.

Thank you to Lorenzo Saporetti, the best Computer Scientist I’ve ever met and the one who made me fall in love with Linux. Thank you to Giovanni Miserocchi, my second brother, the best doctor on earth.

Thank you to my family and to my daughter Marta, my heart; she went through my adventure and she’s now proud of me.

#uopeople #universityofthepeople #uopeoplediploma #uopeoplealumni #mirnarossi #businessadministration #businessadministrationgraduateatuopeople #hp #HP #HPmentorshipprogram


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Pasta with Zucchini, curry and soy-cream

#easypastarecipe #easyrecipe #courgettespasta #pastaeasytaste #vegetarian

Serves 3

Ingredients

3 Zucchini (in Summer you can use Zucchini blossoms)

1 pack of soy-cream (or double-cream) – about 100 g.

1 teaspoon of curry

200 g fusilli or other types of pasta

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