Growing up in Italy post-World WarII, we ate whatever my parents were able to grow, whatever was in season or buy cheaply. Our garden had all kinds of vegetables. My mother made her own bread and we purchased meat once a week on Sunday. Now, as seniors, my husband and I love those “poor” dishes – Pasta, dandelions with cornbread, polenta. Today, these dishes are not ony considered delicacies but are good for you. We make no apology for “poor” food.
0 like
Permalink: http://www.vibrantnation.com/other-topics/home-garden/no-apology-for-poor-food/
I used Noxzema from the time I was old enough to wash my own face, all through school and into adulthood. Then I decided it wasn't 'sophisticated' enough and went with higher priced, higher end products. About 5 years ago, I went back to 
How funny....i only very recently (within last week) read the coconut oil articles on the web. (100 uses, 80 uses etc.) so i bouht some and ordered some from amazon. (Im a stockpiler.)
Have started trying some of the uses. I tried using it a
If your going to be financially secure enough to venture out and see whats available in the B & B field...take your time and check it out. If you have to jump into a job..just to have one..you will not be happy. Hope you get the time to find wh
I think a major problem with the state of health in most countries now is that no-one eats seasonally anymore and every meal has meat in it.
Back to wholesome food I say!
I totally agree.
My husband loves polenta. It cost $3.79 for a 1# roll. Is that too much? He cuts it in 1/2 inch rolls and fries it. I haven’t tried it yet.
I make it from scratch. It’s a little teadious or laborious. I do not use recipies. I do as I go.
Try a little, if it does not work, throw it out. In a mid-size pot, bring to a boil about 3 cups of water and add a teaspoon of salt. As the water simmers, add about 1 cup of cornmeal and stir constantly with a wooden spoon to prevent it from sticking. It should be cooked for at least 15 minutes.
Prior to this you should make a tomato sauce – simple or you may add sausage.
Once the polenta is cooked, in a platter spread from polenta, add some sauce, add another layer of polenta and then sauce. When the layering is finished, add a good amount of Parmesan cheese and serve. Buon Appetito!
How yummy–I’m going to try this. Thank you!
Thank you, it sounds great. when you say make a tomato sauce, seasoned with Italian spices like a spaghetti sauce or just the sauce. Canned ok? Am I hopeless?
Actually, my son just told me how. I am hopeless.
Canned is ok, if you like. I do not use any canned foods except for tuna.
As to the tomatoe sauce – Place about 1/2 cup of olive oil in pan, saute’ some chopped onions, when golden, add tomatoes, black pepper, salt and simmer for 1/2 hr. or so.
As for sausage sauce – before sauteing the onions, saute’ the crumbled sausages and continue as above.
Me too! and grits are like polenta, or the same with different names.
Basically yes. Different method of cooking.
re: polenta. my grandmother used to make this in PR. It can also be made sweet as a “cereal” in the morning. We called it funche. So you can make this as a side dish or a whole meal. She used to serve it with beans as well. I hated it sometimes, now i love it. Go figure.
I know exactly what you mean. I was raised on dried beans, cornbread and fried potatoes. And grits for breakfast. Now grits are on the menu in all fine restaurants and I’d rather have beans and potatoes as anything else. But for some reason it is like comfort food although at the time we would have died for a steak! Never want a steak now!
Now you made me hungry! Think I’ll cok a pot of pinto beans(served with raw onions, of course) and make some dough gobs, aka fried bread. Maybe tomorrow I’ll make corn meal mush, fry it and eat it with butter and maple syrup.
Leftover mashed potatoes mixed with flour and egg and fried sounds good too. Does anyone know how to make codfish cakes? I think Mom used salt cod(does that even stillexist?) and Mashed potatoes.
Yes, saulted cod – in Italian it’s called “baccala”. I soak it for 4 to 5 days by changing water 2 or 3 times a day. Then cook it in any way to like. We like it with tomatoe sauce cornbread.
Sometimes the basics are the best. In Cuba we had something similar. It was a favorite at lunch with ’tasajo’ (a dried beef) cooked to tender. Or, my favorite, with brown sugar. I still remember swirling my spoon the spoon to make designs as the sugar melted. Yum, I think I’ll make some tomorrow.