One of the recipes from my mother

We all find what we can cope with this recession. One thing is certain, that we stay home more. We believe On Demand Pay Per View, TV programs, instead of going out. We entertain at home or not at all, and we decide to do day trips or to work in the garden, flowers, plants or even garden, or perhaps make improvements or repairs around the house, instead of holidays. We could do a family trip and really enjoy the local flavors. Maybe we can get our children a bit 'better.

The other thing that the practice and healthy we can do is buy fresh foods and prepare them at home in the kitchen or outdoors on the barbecue. Many of us want to eat healthier and do not visit this fatty fast food restaurant on the corner, much as in the past. We want the best cookware, flatware and silverware we can in our budget to make this even easier and more enjoyable. Our store has fabulous premium cookware, flatware and silverware (cutlery), barbecue and toolkits. I want to share some old recipes from my mother who was a wonderful cook and horrible spoiled us with wonderful cuisine. You can change a lot of recipes and kitchen grease control without water and reduce the amount of fat added to the flour.

Escalope of veal:

Take one and a half pounds of veal into thin slices. You can buy cut steaks at the supermarket, but my family has always bought the slice roast shoulder and the number we felt was necessary numbers, we were serving. Trim the fat, skin and cartilage from the field.

Ingredients:
2 tablespoons butter sautéing the mushrooms and onion in
2 tablespoons oil (olive oil is what I want) a little garlic powder, but personally,
I changed this, press the clove of garlic
1 sliced and chopped medium onion, mushrooms, sliced amount (varies to your taste)
1 chicken stock
½ cup dry white wine (can drink the rest ...)
¼ cup tomato juice

Dip pieces in flour, salt and pepper again. Pre-heat the pan, and 350, over medium heat, if not electric. Sauté onions and mushrooms, then 2 tablespoons of butter, remove the pan. You can add 2 tablespoons of olive oil (you can use olive oil for browning, if you wish) and then add the flour mixed with a frying pan and brown veal on both sides. Add back the onions and sauteed mushrooms and chicken stock, wine (you can always use a little 'wine to taste), and tomato juice. Reduce heat to simmer, cover and cook for 30 minutes. You can add the chicken broth, if necessary, in order to have a sauce of Nice. Finally, you can mix a bit 'of flour to thicken the sauce.

You can serve this with rice or new potatoes, and of course pasta with butter sauce or white only. A green salad with vinaigrette and fresh bread in French or Italian complement the meal perfectly. I wanted to win with a nice Pinot Black or dry Chardonnay, Pinot Griggio, Sauvignon Blanc or ... you get the idea. Recipe was used by my mother over the years. My sister had a copy, but it has slightly changed. I mentioned some healthy changes to my wife and I lean towards.

The less oil used the better, but the olive oil goes well with Mediterranean dishes and is healthier than most other oils. All the oil is 120 calories per tablespoon and no exceptions. But the olive oil actually like unsaturated fatty acids and helps reduce cholesterol and not increasing the problems. Silvia and I tend to use fresh natural ingredients whenever possible (eg garlic or garlic powder garlic salt). They bring more flavor.

This recipe is loosely with many opportunities to be identified. Enjoy. Always use a good quality kitchen utensils if possible.