Italian-American Kitchen ... In our house we eat pizza (weekly) with the basic recipe of my grandmother Laura (flour, oil, yeast, salt and sugar over pomorodo, mozzarella, olive oil, capers James). My husband of course would like to add fifty thousand-makes his plate! James does not like spicy crab, so everyone has to be added later ... if they made a big and cut into eight parts. Rarely is a piece that James can bring to kindergarten for her lunch the day dopo.Il real problem are the ingredients: flour except of course, also branded Galbani mozzarella is made in Wisconsin, tomato, crab-apples, 's Oil is greek (Martin !!!). In short, a bit 'of compromesssi there, but all in all okay, when compared with local ones .... we need to go to Boston in North End, the Italian quarter, for example, Pizza Regina, for eat a pizza as it should be!
advance If I do a dunk pasta with rosemary, which is never bad.
And on the American side there is always the granola, snack to add apartment-yoghurt or milk, or munch My own favorite recipes, for now here are taken from: "Feeding the Whole Family" , Cynthia Lair, where is the recipe last night &
http://www.amazon.it/Feeding-Whole-Family-Recipes-Children/dp/157061525X/ref=sr_1_1?ie=UTF8&qid=1298689299 ; sr = 8-1 and "Apples for Jam" by Tessa Kiros
http://www.amazon.it/Apples-Jam-Colorful-Tessa-Kiros/dp/0740769715/ref=sr_1_3?ie=UTF8 & Inglese-s = books & qid = 1298689382 & sr = 1-3 .
Perhaps the second recipe is lighter, but the first uses maple syrup instead of honey, good! However, the granola is a highly adaptable to food tastes familiar ...
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