Sharing her love of food

Life in the Decanio household on Chicago's West Side was like Grand Central Station, Barbara Decanio says of her childhood home.

One of five children, Barbara lived with her parents and her grandfather who bunked on the pullout sofa in the living room.

Their front entryway might as well have been a revolving door; friends, family and neighbors were in and out that often.

Not only did her folks leave the doors unlocked when they weren't home, they handed out keys just in case.

"I'm serous, that's the way we grew up. My mom (Theresa) always had coffee on, and there was always food in the house. My mom cooked for everybody and anybody."

Every Sunday Theresa prepared a big pot of spaghetti sauce and neighbors came over for dinner. One neighbor felt so much at home that he would regularly walk into the house with a pot of coffee, go downstairs to the basement to do paperwork and then sit down at the dinner table to eat with the family.

As a single, working mom Barbara cannot duplicate that lifestyle at home in Schaumburg with 6-year-old Izabella, "my taste tester." But she does her best.

A couple of times a month she entertains friends, and cooks up a storm on weekends when she's free from work at a local plumbing company.

For her co-workers, she brings in homemade sloppy Joes, coleslaw, chicken soup and Italian cookies called pizelles, a treat she shares with neighbors, too.

Barbara's only formal training was a high school home economics class where she created the likes of tuna casserole with peas scooped into muffin tins lined with bread slices. But she often worked in the kitchen beside her Slovak mother, who prepared chicken paprikash from her own upbringing and lasagna and ravioli from her husband's.

Barbara picked up countless tips too from the mothers of her Italian boyfriends.

Today, like so many millions, she learns from the Food Network, especially Rachael Ray, who she identifies with both for her Italian roots and her self-taught skills.

"I don't get fancy often. If I eat something at a restaurant or someone's house I come home and try to re-create it.

"I tweak, I taste and I usually get it dead on."

The crockpot is a favorite tool, especially for her signature chili made with shredded beef and pork.

"I like it thick and hot with lots of beans."

Her Veal Paprikash Soup is a variation of her mother's recipe.

"I don't use water, I use chicken stock and I add some whipping cream. That's a meal, believe me. Add some bread and you're good to go."

Whipping cream enriches Barbara's Swedish Meatballs too, a 25-year-old appetizer recipe that's a favorite of Izabella's. Mother and daughter both enjoy soaking up the sauce with bread.

"I like everything that goes right to the hips," says Barbara.

Veal Paprikash Soup

1 medium onion, diced

3 tablespoons butter

2 pounds veal, cubed

2 tablespoons flour

8 cups (2, 32-ounce cartons) chicken stock

1½ tablespoons paprika, or more to taste

Salt

Pepper

1 quart half-and-half

1 cup whipping cream

In a large skillet over medium-high heat, saute onions in melted butter until tender and slightly brown.

Dredge veal lightly in flour; shake off excess and brown on all sides in pan with onions. Sprinkle with paprika; add salt and pepper to taste. Add chicken stock, bring to boil, reduce to a simmer and cook until veal is tender when pierced with a fork, about 2 hours.

Add half and half and whipping cream and continue to simmer for 15-20 minutes. Serve with elbow macaroni or your favorite noodles.

Serves eight.

Nutrition values per serving: 390 calories, 23 g fat (12 g saturated), 14 g carbohydrates, 0 fiber, 31 g protein, 155 mg cholesterol, 450 mg sodium.

Two-Bean Chili With Chocolate

2 tablespoons olive oil

1 pound beef, cubed (see note)

1 pound pork, cubed (see note)

1 medium onion, chopped

2 cloves garlic

2 teaspoons chili powder

½ teaspoon ground mustard

1 packet (about 1.25 ounces) low-sodium chili seasoning mix

Salt to taste

Pepper to taste

2 cans (about 15 ounces each) red beans, drained and rinsed

1 can (15 ounces) black beans, drained and rinsed

1 can (28 ounces) stewed tomatoes

1 ounce (1 square) semisweet chocolate

Optional garnishes

Shredded cheddar cheese

Sour cream

Heat olive oil in large skillet; brown beef and pork. Add onion, garlic, chili powder, mustard and seasoning mix. Combine well. Transfer to slow cooker, cover meat with water and cook on low 8-10 hours.

With fork shred meat, add beans, tomatoes and chocolate. Heat through and serve. Top with shredded cheddar cheese and sour cream if desired.

Serve eight to 10.

Cook's note: I use the combination package of beef and pork that is often labeled for chop suey.

Nutrition values per serving: 350 calories, 10 g fat (3 g saturated), 33 g carbohydrates, 9 g fiber, 29 g protein, 60 mg cholesterol, 390 mg sodium.

Swedish Meat Balls

1 cup white bread cubes

2½ cups half and half, divided

7 tablespoons butter, divided

1 cup onions, minced and sautéed

1 pound ground chuck

½ pound ground lean pork

½ pound ground lean veal

2 teaspoons salt

½ teaspoon white pepper

½ teaspoon nutmeg

teaspoon allspice

2 eggs, beaten

2 tablespoons fresh parsley, finely chopped

1 cup flour

2 cans (about 11 ounces each) beef broth

2 cups whipping cream

1 loaf (16 ounces) Italian bread

Soak the bread cubes in 1 cup half and half; mash until smooth.

Heat 2 tablespoons butter in skillet and saute onions until medium brown.

In a large bowl, mix together bread, onions, chuck, pork, veal, salt, pepper, nutmeg, allspice, eggs and parsley. Shape into 1-inch balls and roll into flour. Reserve remaining flour after all meatballs have been rolled.

Melt remaining 5 tablespoons butter in skillet; brown meatballs on all sides, about 10 minutes. Transfer meatballs into a casserole dish.

Heat oven to 325 degrees.

Blend the reserved flour into the butter remaining in the skillet. Gradually add beef broth, whisking constantly. Add remaining half and half and cream; bring to a boil and remove from heat. Pour over meatballs, cover and bake for 20 minutes. Serve with Italian bread to soak up the gravy.

Serves 20-25.

Nutrition values per serving: 230 calories, 18 g fat (10 g saturated), 8 g carbohydrates, 0 fiber, 11 g protein, 90 mg cholesterol, 280 mg sodium.