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Healthy Eggs For Breakfast

April 9, 2013

Historically, eggs have been considered unhealthy because they contain cholesterol. A large egg contains 212 mg of cholesterol, which is a lot compared to most other foods.

However, it has been proven that eggs and dietary cholesterol do NOT adversely affect cholesterol levels in the blood.

Research published early in 2013 looked at 17 prospective studies on egg consumption and health. They discovered that eggs had no association with either heart disease or stroke in otherwise healthy people.

Eggs are particularly rich in two antioxidants Lutein and Zeaxanthine. These antioxidants gather in the retina of the eye and protect against eye diseases, such as, Macular Degeneration and Cataracts.

Eggs contain high-quality proteins, vitamins, minerals, good fats and various trace nutrients.

A large egg contains:

Only 77 calories, with 5 grams of fat and 6 grams of protein with all 9 essential amino acids.

Rich in iron, phosphorous, selenium and vitamins A, B12, B2 and B5.

One egg contains 113 mg of Choline – a very important nutrient for the brain, among other things. A study revealed that 90% of Americans may not get enough choline in their diet.

If you decide to include eggs in your diet then make sure to eat Omega-3 enriched or pastured eggs. They are much more nutritious than eggs from factory-raised chickens.

Eggs score high on a scale called the Satiety Index, which means that eggs are particularly capable of making you feel full, so you eat less calories.

Eggs only contain trace amounts of carbohydrates, which means that they will not raise blood glucose levels.

perfect fried egg

In a study of 30 overweight or obese women that ate either a bagel or eggs for breakfast, the egg group ended up eating less during lunch, the rest of the day and for the next 36 hours.

In another study, overweight men and women were calorie-restricted (340 calorie breakfast) and given either a breakfast of 2 eggs or a bagel.  After 8 weeks, the egg eating group had:

61% greater reduction in BMI.

65% more weight loss.

34% greater reduction in waist circumference.

16% greater reduction in body fat.

…even though both breakfasts contained the same number of calories.

It is also essential to keep in mind that while eggs themselves can be considered healthy, they are often prepared in unhealthy forms and mixed with ingredients high in saturated fat and calories, for example scrambled eggs made with cream and butter.

For best results, use low fat cooking methods such as poaching, sauteeing or boiling to get maximum nutrition without adding extra unhealthy fat or calories.

Here are low-fat healthy ways to cook eggs.

Boiled Eggs

Fill a saucepan with water, add some salt and boil your eggs depending on how you like them. For soft-boiled cook for approximately five to six minutes. For hard-boiled eggs cook eggs for about ten minutes.

Scrambled eggs

Scrambled eggs can be cooked in several different ways.

You can cook them in a greased skillet.  Break two eggs in a bowl and add 2-3 tablespoons milk; whisk the eggs until the mixture turns yellow.

Place skillet on  medium heat, add egg mixture and stir until the mixture starts to bubble slightly, after a while the mixture will start to thicken and look like scrambled eggs.

To do this in the microwave is a similar process but use a microwaveable container. Microwave on full power for about four to five minutes, stirring half way through.

Omelet

Break two eggs into a large measuring cup and use a fork to whisk them together, until you have a yellow mixture.

Put a skillet on medium heat, add 2 teaspoons olive oil, add the mixture and cook it until it looks like a pancake. Turn once during cooking.

Poached Eggs

Boil some water in a saucepan or deep skillet and add salt and 1 tablespoon vinegar. Slowly lower the heat in order to simmer the water and carefully break an egg into the pan and simmer until the egg has turned white. With a slotted spoon take out the egg and serve on toast.

Pesto, Mozzarella & Egg Breakfast Sandwich

Ingredients

  • 1 whole-wheat English muffin
  • 1 large egg, lightly beaten
  • 3 tablespoons chopped roasted red pepper
  • 1 teaspoon prepared pesto
  • 1 thin slice fresh mozzarella cheese

Directions:

Toast English muffin.

Combine egg and roasted red pepper in a small (about 8-ounce) microwave-safe ramekin or bowl.

Cover and microwave until the egg is set, about 1 minute.

Spread pesto on 1 English muffin half, then top with cheese.

Place the egg on the cheese. Top with the remaining English muffin half.

Breakfast Pita Pocket

Serves 2

Try substituting broccoli or asparagus for the spinach and add mushrooms, sausage or veggie sausage, if you like.

Use warm whole wheat tortillas or naan in place of the pitas.

Ingredients:

  • 2 teaspoons olive oil
  • 2 cups packed baby spinach (or 1 cup frozen, then thawed and squeezed)
  • 3 organic eggs, beaten
  • Salt and ground black pepper, to taste
  • 1/3 cup grated mozzarella cheese or Sargento Italian
  • 2 whole wheat pitas, warm

Directions

Heat a large skillet over medium-high heat. Heat oil, add spinach and cook, tossing often, until just wilted, about 1 minute.

Add eggs, salt and pepper and cook, tossing gently, until fluffy and cooked through, 3 to 4 minutes.

Remove from heat, add mozzarella and toss again.

Spoon egg mixture onto pitas, fold in half and serve right away or wrap in foil to eat on the go.

Frittata

Serves 4

Ingredients:

  • 6 Eggs
  • 2 cups chopped cooked vegetables and/or meat
  • 1/2 cup shredded cheese
  • 2 tablespoons chopped fresh herbs, such as parsley, basil or chives
  • Fine sea salt and freshly ground black pepper
  • 1 tablespoon Extra Virgin Olive Oil

 Directions:

Preheat the oven to 325°F. In a large bowl, beat eggs and stir in vegetables and/or meat, cheese, herbs and salt and pepper to taste.

Heat a 10-inch ovenproof skillet over medium heat for 2 minutes. Add oil and carefully swirl around to completely coat the bottom and sides of the skillet.

Add egg mixture, spread out evenly and cook, without stirring, until the edges and bottom are set and golden brown, 8 to 10 minutes. (Carefully loosen an edge to test.)

Transfer the skillet to the oven and bake until eggs are completely set and frittata is deep golden brown on the bottom, about 15 minutes more.

Remove the skillet from the oven. (The handle will be hot!) Loosen edges and bottom of frittata with a table knife and spatula; carefully invert onto a large plate.

Serve warm, at room temperature or cold, cut into wedges.

Individual Egg & Cheese Casseroles

Ingredients:

  • 4 ounces raw turkey breakfast sausage
  • 1/4 cup chopped onion
  • 4 eggs
  • 1 cup Fat Free Milk
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 10 tablespoons shredded reduced-fat cheddar cheese
  • Non-Stick Cooking Spray

Directions:

Cook and stir sausage in a skillet until browned and crumbled. Add onion and cook until onion is softened. Set aside.

Beat eggs in a large mixing bowl. Stir in milk.

In a separate bowl, combine flour, baking powder, salt and pepper. Mix dry ingredients gradually into egg mixture by sprinkling a spoonful at a time into the egg mixture and whisking until smooth before adding another spoonful.

Divide egg mixture among five (5-ounce) ramekins that have been sprayed with cooking spray. Divide sausage among casseroles. Top each casserole with 2 tablespoons shredded cheese. Use a fork to lightly submerge cheese into egg mixture.

Bake at 350 degrees F. for 30 minutes or until a knife inserted in the center of the individual casseroles comes out clean.

Healthy Eggs Benedict

Makes 2 servings

Ingredients:

  • 1 whole-grain English muffin, split
  • 2 large, whole eggs
  • 1/4 cup nonfat Greek yogurt
  • 2 tsp fresh lemon juice
  • 1/2 tsp powdered mustard
  • Sea salt, to taste
  • Dash cayenne pepper
  • 6 asparagus stalks, cooked
  • Parsley for garnish (optional)

Directions:

Fill a medium skillet with 1-inch of water, bring to a boil over medium heat.

Meanwhile, toast muffin halves and set aside.

When the water reaches a boil, turn the heat down to a simmer, crack one egg at a time into a small dish and gently pour into the simmering water and cook until desired doneness, three to five minutes.

While the eggs cook, whisk together yogurt, lemon juice, mustard, salt and cayenne pepper in a small saucepan over low heat; heat until warm – do not boil.

To serve, place a toasted muffin half on each serving plate and top with three pieces of asparagus. Using a slotted spoon, carefully remove eggs from the water and place one on each muffin; drizzle half the yogurt sauce on top and garnish with parsley. Serve immediately.

 

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Making Use of Holiday Leftovers

April 2, 2013

Holidays with traditional family meals as part of the celebration often result in lots of leftovers. When you get tired of leftover ham or turkey or egg salad sandwiches, its time to get creative.

Here are a few ideas for Easter dinner leftovers, using some of the most common foods served at Easter time.

Leftover ham? Slice it, chop it and freeze it in plastic bags to mix into future omelettes, soups or hash browned potatoes.

Leftover asparagus? Make an asparagus omelette. Chop the already cooked asparagus and add to beaten eggs, add a little grated cheddar or American cheese and make an omelette for a quick lunch or dinner.

Leftover turkey, gravy, mashed potatoes? Make a quick Shepherd’s pie. Slice the turkey meat, then layer it on the bottom of a greased baking pan, pour leftover turkey gravy over it, layer leftover stuffing on top, layer any leftover veggie over that and, lastly, layer leftover mashed potatoes on top. Press everything down firmly and bake at 350 degrees F. for about 35-40 minutes or until heated through and the potatoes brown. Cut into squares and serve hot.

Leftover pork roast? Make a great panini sandwich. Cut leftover roast into 9 thin slices. Drain a 7 oz jar of roasted red peppers and cut into 6 slices. Spread 2 teaspoons of pesto sauce on each of 6 slices of country bread. Top 3 slices of pesto covered bread with 3 slices of pork, 2 slices of red pepper, 1 slice of cheese of choice and a slice of pesto covered bread. Cook in a panini press according to machine directions. Makes 3 sandwiches.

Just a few recipes below, but don’t let your leftovers go to waste. Think of a way to use them.

Ham and Asparagus Frittata

Serves 4 to 6

Ingredients:

1 tablespoon extra virgin olive oil
3 tablespoons finely chopped onion
8 eggs
1 cup grated sharp cheddar cheese
1 cup chopped ham
Leftover asparagus, cut into 1-inch pieces 

Directions:

Preheat oven to 400°F. In an ovenproof skillet on the stovetop, heat olive oil and sauté onion until barely softened.

In a medium bowl, beat eggs then add cheese. Pour into hot pan. Top with ham and asparagus. Turn heat to low and cook 2—3 minutes to seal bottom.

Place skillet in the oven and cook an additional 20 minutes or until puffed and barely set. Remove and cool slightly.

Serve with a salad and whole wheat biscuits.

Cobb Salad

4 servings

Ingredients:

Dressing

  • 3 tablespoons white-wine vinegar
  • 2 tablespoons finely minced shallot
  • 1 tablespoon Dijon mustard
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 3 tablespoons extra-virgin olive oil

Salad

  • 10 cups mixed salad greens
  • 8 ounces shredded cooked beef, chicken, turkey, ham or seafood
  • 2 hard-boiled eggs, peeled and chopped (dyed Easter Eggs work here)
  • 2 medium tomatoes, diced
  • 1 large cucumber, seeded and sliced
  • 1 avocado, diced or use leftover vegetables
  • 2 slices cooked turkey bacon, crumbled
  • 1/2 cup crumbled blue cheese, (optional)

Directions:

Whisk vinegar, shallot, mustard, pepper and salt in a small bowl to combine. Whisk in oil until combined.

Place salad greens in a large bowl. Add half of the dressing and toss to coat.

Divide the greens among 4 plates. Arrange equal portions of meat, egg, tomatoes, cucumber, avocado, bacon and blue cheese (if using) on top of the lettuce.

Drizzle the salads with the remaining dressing.

Mediterranean Deviled Eggs

Makes 12 deviled eggs

Ingredients:

  • 6 colored hard boiled eggs leftover from Easter
  • 1 tablespoon finely chopped flat-leaf parsley, more for garnish
  • 1 ½ teaspoons finely chopped, rinsed capers
  • 3 anchovy fillets, cut in half
  • 1/2 a lemon zested, finely minced
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons mayonnaise
  • 1 ½ teaspoons Dijon mustard
  • Ground black pepper to taste

 Directions:

Peel and slice eggs lengthwise. Remove yolks and place them in a medium bowl. Arrange egg white halves on a serving plate.

To prepare the filling: add parsley, capers, lemon zest and juice, mayonnaise, mustard and 1 tablespoon water to yolks and mash. Add pepper to taste. Scoop filling into egg white halves. Top each with an anchovy half and sprinkle with chopped parsley and serve.

Variation: mash anchovies and add to the yolk mixture when adding the other ingredients.

Leftover Roast Beef Soup

Ingredients:

  • 2 medium yellow onions, cut into small wedges
  • 2 stalks celery, chopped
  • 2 cups sliced fresh mushrooms
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 1/2 lbs leftover cooked beef, chopped
  • 64 ounces low sodium beef stock or beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • salt, to taste
  • black pepper, to taste
  • 8 ounces uncooked egg noodles or pasta of choice

Directions:

In a large pot, cook onions, celery, mushrooms and garlic in oil until onions are golden.

Stir in the cooked beef.

Add the beef broth, Italian seasoning and the Worcestershire, stirring to mix and seasoning to taste with salt and pepper Bring mixture to a boil and stir in uncooked egg noodles.

Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.

Leftover Dinner Lasagna

Ingredients

  • 2 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • Dash white pepper
  • 3 cups lowfat milk
  • 1/4 cup finely chopped green onions
  • 1 teaspoon lemon juice
  • 1/4 teaspoon hot pepper sauce
  • 9 lasagna noodles, cooked and drained
  • 2 cups diced fully cooked ham or ant leftover meat
  • 2 cups leftover vegetables, such as broccoli, asparagus, peas, spinach etc.
  • 1/2 cup grated Parmesan cheese
  • 3 cups (12 ounces) shredded cheddar cheese

Directions:

In a heavy saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the onions, lemon juice and hot pepper sauce.

Spread a fourth of the white sauce in a greased 13-inch x 9-inch baking dish. Layer with three noodles, half of the ham and vegetables, 3 tablespoons Parmesan cheese, 1 cup cheddar cheese and a fourth of the white sauce.

Repeat layers. Top with the remaining noodles, white sauce and cheeses.

Bake uncovered at 350° for 40-45 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.

Lamb Ratatouille

Ingredients:

  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 pound cooked lamb or beef, cut into 1 inch cubes
  • 1 small onion, chopped
  • 1 medium-sized eggplant, peeled (if desired) and cut into 1 inch cubes, tossed with 1 tablespoon lemon juice
  • 3 red bell peppers, cut into 1 inch cubes
  • 1/4 cup white wine or all stock can be used
  • 1 cup chicken stock
  • 2 medium zucchini, cut into 1 inch cubes
  • 3 medium tomatoes, peeled, seeded and chopped
  • A sprig each of fresh thyme, parsley and basil
  • Salt and pepper

Directions:

In a large skillet, heat olive oil over medium-high heat and add the onions and garlic. Saute for about 2 minute; then add the eggplant. Mix and let the eggplant brown slightly, then add the wine. Cook until the wine is reduced, about 3 minutes.

Add 1/4 cup chicken stock. When the chicken stock has reduced add the zucchini, red peppers and tomatoes. Stir everything together and add herbs and season with salt and pepper.

Add another 1/4 cup chicken stock and let it reduce and continue adding the remaining stock, 1/4 cup at a time. Simmer until the eggplant is cooked to the desired texture and mixture has thickened. Stir in the leftover lamb and heat.

Parmesan Pizza

Ingredients:

  • 1 lb pizza dough, store bought or homemade, at room temperature
  • 1 1/2 cups marinara sauce
  • 2 cups shredded roasted chicken breast or any leftover meat
  • 1 1/2 cups shredded part-skim mozzarella
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup chopped red onions
  • 1/3 cup diced green or red bell pepper
  • Shredded basil for garnish

Directions:

Preheat oven to 400 degrees F. Stretch dough out to fit your pizza pan (about 14 inches round or a 9 x 13-inch rectangle).

Spread 1 1/2 cups of sauce over the dough and arrange chicken on top of the sauce.

Sprinkle mozzarella, Parmesan cheese, bell pepper and onions over the top.

Bake 15-20 minutes or until crust is lightly browned and cheese is bubbly. Top with shredded basil before serving.

Rhubarb Bread Pudding

Use up leftover bread for a dessert. Any fruit can be substituted for the rhubarb in this recipe.

Ingredients:

  • 8 slices bread without crusts, toasted and cubed
  • 1 1/2 cups milk
  • 1/4 cup butter or margarine
  • 5 eggs or egg substitute equivalent
  • 1 1/4 cups white sugar or sugar substitute for baking
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups diced rhubarb
  • 1/4 cup chopped walnuts

Directions:

Preheat the oven to 325 degrees F .

Place bread cubes into a buttered 2 quart casserole dish.

Combine the milk and butter in a saucepan and heat just to the boiling point. Pour over the bread cube and let stand for 15 minutes.

In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread and stir gently until evenly blended. Sprinkle walnuts over the top.

Bake for 50 minutes or until the top is brown and a knife inserted 1 inch from the edge comes out clean. Let stand for 10 minutes before serving.

 

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Italian Easter Treats

March 21, 2013

Italian Easter dessert recipes are a mixture of tradition, symbolism, light textures and rich tastes. Each region in Italy has its own specialty desserts, so you would have to travel the country to understand the entire array of Easter desserts available in Italy.

Italian Easter Cookies

At Easter-time in Italy, cookies made of light and airy meringues are very popular. For an added after dinner touch, try a chocolate-espresso. Almond biscotti, a twice baked cookie, for dipping in after-dinner-drinks are also popular.

Italian Easter Pastries

Pastries abound in Italian desserts–for Easter, too! — including the well known cannoli and the layered chocolate, liquor and cake pastry known as tiramisu. For most Italians though, Italian sponge cake is preferred for a light finish to a large meal, especially when topped with fruit and flavored syrup.

Italian Easter Fruits, Nuts, and Grains

Fresh fruit is a popular dessert any time of year in Italy. But it can also be found in tarts, fried pies or served whole with Italian cheeses.

Rice even makes an appearance in Italian Easter dessert recipes. Black Easter Rice is made by mixing rice with milk, dark chocolate, cocoa, candied fruit, orange zest and spices.

Italian cooking uses almonds and nuts as additions to cake batters, pastry toppings and fillings.

Neapolitan Easter Pie (Pastiera)

No Easter celebration in southern Italy would be complete without a slice of sweet ricotta pie. Each region has its own version.

In Naples, the ricotta pie is called “pastiera” and it is thickened with softened wheat berries.

Ingredients

  • 1 3/4 cups wheat berries
  • 1 3/4 cups unbleached all-purpose flour, plus more for the pan
  • 1 cup plus 2 tablespoons sugar
  • 8 tablespoons cold unsalted butter, cut into small pieces
  • 5 large eggs, divided
  • 1 lemon
  • 2 cups whole milk
  • 2 pounds fresh ricotta cheese
  • 1 cup candied citrus
  • 1 teaspoon orange extract
  • 1 orange
  • 2 teaspoons cinnamon

Directions:

Cover wheat berries with 2 cups water in a bowl; soak, changing water daily, for 3 days. Drain and boil in a pot of fresh water for 15 minutes; drain.

In a large bowl, whisk together flour and the 2 tablespoons sugar. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.

Add 1 whole egg and stir with a fork until just combined. Turn out dough onto a work surface.

Knead just until well combined, then form into a disk.

Chill, wrapped in plastic wrap, until firm, at least 1 hour.

While dough is chilling, cut a 1-inch-wide strip of zest from the lemon, avoiding the white pith.

In a large saucepan, combine milk and zest; bring to boil. Add wheat berries, reduce heat to low and cook until liquid is absorbed, about 45 minutes.

Spread wheat berries on a plate and cool; discard zest.

Heat oven to 375°F.

Separate the remaining 4 eggs.

In a large bowl stir together wheat berries, ricotta, remaining cup sugar, candied citrus, egg yolks, orange extract, finely grated zest from the orange, 2 teaspoons finely grated lemon zest and cinnamon.

Beat egg whites in another bowl to soft peaks and fold into ricotta mixture.

Grease a 9-inch springform pan; dust with flour.

Divide dough into 2 pieces, one larger than the other (three-quarters and one-quarter).

On a lightly floured surface, roll out the larger piece into a 15-inch round with a floured rolling pin.

Fit dough into prepared pan, leaving a 1/4-inch overhang. Chill for 10 minutes.

Roll out remaining dough into a 9-inch round. Using a pastry wheel or pizza cutter, cut 3/4-inch-wide strips.

Spoon filling into crust. Arrange strips over filling to form a diagonal lattice.

Crimp edges of crust. Bake until filling is set and crust is golden, about 1 hour. Transfer to a rack to cool.

Run a thin knife around edge of the pie and remove the side of the pan. Chill cake at least 2 hours. Bring to room temperature before serving.

Italian Easter CookiesItalian Lemon Ring Cookies

Dough

  • 3 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 4½ teaspoons baking powder
  • 1/2 teaspoons salt
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 2 teaspoons lemon extract

Icing

  • 3 cups confectioners’ sugar, sifted
  • 3-4 teaspoons milk
  • 2 teaspoons lemon extract
  • Sugar Sprinkles, if desired

Directions:

Preheat oven to 325ºF. Sift the flour, sugar, baking powder and salt. Set aside. In large mixing bowl, beat the eggs, oil, milk and lemon extract on low speed until well blended. Stir in the flour mixture until dough is formed. Let rest, covered for 20 minutes.

Break off small pieces of the dough and roll into pencil thin strips 4 inches long. Twist dough pieces to make circles or braids. Place on parchment-lined cookie sheets and bake for 12-15 minutes or until lightly browned. Remove cookies from cookie sheet and allow to cool on wire racks.

Icing: Mix together the confectioners’ sugar, milk and lemon extract until smooth. Add more milk, if necessary. Using a metal spatula, frost the tops of the cookies. The frosting will drip down the sides and coat the cookies. Return to wire racks for frosting to set. Sprinkle with multi-colored sprinkles, if desired, before frosting is set. Store in an airtight container. Makes 36.

Pinza Goriziana (Traditional Easter Cake)

A soft and light dessert from Italy’s Friuli region.

Ingredients

  • 7 1/3 cups all-purpose flour
  • 1 cup sugar
  • 1 cup milk
  • 5 oz butter, melted
  • 2 eggs, divided
  • 9 egg yolks, divided
  • 2 tablespoons instant yeast
  • 1 tablespoon rum
  • 1/2 teaspoon lemon oil
  • Pinch salt
  • Powdered Sugar, optional

Mix together 4 cups flour, 2 tablespoons sugar, yeast and 1/3 cup milk in an electric mixer bowl. Knead until the dough is smooth and uniform, then let it rise for 30 minutes.

Once the dough has risen, knead it again, adding half of the remaining flour (1 ¾ cups), all of the remaining sugar, half (2 ½ oz.) of the butter (melted and allowed to cool), 1 egg, 6 egg yolks, half of the remaining milk (1/3 cup) and a pinch of salt. Mix together until you have a soft dough and let rise for another hour.

After the dough has risen a second time, add the remaining flour, 3 egg yolks, the remaining milk, the other half of the melted butter, the lemon oil and rum. Mix together until smooth and uniform, then shape the dough into a ball. Let rise for another hour.

Place the dough in a round baking dish lined with parchment paper. Whisk the remaining egg and brush it onto the dough. Bake the “Pinza Goriziana” in a 320° F oven for 40 minutes.

Sprinkle with powdered sugar, if desired, when cool.

Easter Knot Cookies

These are  traditional cookies from Italy flavored with vanilla and almond extracts. They are tied in loose knots and baked, then frosted.

Ingredients:

  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 3 3/4 cups all-purpose flour
  • 5 teaspoons baking powder

Icing

  • 4 cups confectioners’ sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 tablespoons milk
  • Multi-colored sprinkles, if desired

Directions:

Preheat oven to 350 degrees F.  Grease cookie sheets.

In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in 1 teaspoon vanilla, 1 teaspoon almond extract, 1/4 cup milk and oil.

Combine the flour and baking powder and stir into the sugar mixture.

Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long.

Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.

Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are light golden brown.

When cookies are cool, dip them into the icing and sprinkle with multi-colored sprinkles, if desired

To make the icing: cream together the confectioners’ sugar, 1/2 cup butter, 1 teaspoon vanilla extract and 1 teaspoon almond extract.

Beat in 3 tablespoons milk, one tablespoon at a time.

 

Italian Easter Egg Basket (Pupa Cu L’ova)

Ingredients

  • 1 cup sugar
  • 16 tablespoons butter
  • 6 eggs
  • 2 teaspoons anise extract
  • 6 cups flour
  • 6 teaspoons baking powder
  • 6 eggs, uncooked and dyed in Easter egg colors

Directions

Combine butter and sugar until light and fluffy in an electric mixer. Add eggs one at a time and beat thoroughly after each. Add the anise extract, mix thoroughly.

Combine flour and baking powder and add to bowl. Mix until a dough forms.

Take a small amount of dough, roll into a ball, flatten it to make a 4-inch round and place on a baking sheet. Place a colored egg in the center.

Pinch another piece of dough, roll into a “rope” 1/4 inch in diameter and cut into 2 pieces, each long enough to crisscross over the egg. (See photo above.)

Seal the edges to the round by pressing firmly. Repeat until all the dough is used up.

Bake at 350 degrees F. for 20-25 minutes or until golden brown.

 Barbara Lucchi's Ciambella Romagnola

Italian Ring Cake

A traditional cake that is easy to make. It’s usually eaten for breakfast, dipped into warm milk or caffè latte. It’s also served at the end of a meal, either with a glass of dessert wine or with the slices drizzled with zabaione or  fruit sauce.

Ingredients:

  • 1 1/4 cups granulated sugar
  • 5 eggs
  • 1 cup unsalted butter, melted over a double boiler or in the microwave and allowed to cool
  • 4 1/8 cups unbleached flour
  • Grated zest of 1 lemon
  • 1 cup milk, plus a little more at the end
  • 6 teaspoons baking powder
  • Coarse sugar, optional

Directions:

Put the sugar into the electric mixer bowl and crack the eggs into it. Beat with the mixer set to low/medium for 3-4 minutes, or until the mixture is a creamy yellow.

Add about a third of the flour to the egg and sugar mixture and beat the batter for about a minute. Add another third of the flour and beat for a minute more.

Add the melted butter and beat for another 30-40 seconds. Next, add the lemon zest.

Beat in half of the milk and half of the remaining flour. Then beat in the rest of the milk and the rest of the flour.

Add the baking powder and beat until creamy.

Butter a 10 inch tube pan and then flour it, tapping it upside down to remove excess flour.

Pour the batter into the pan. Give the filled pan a couple of quick shakes and tap it once or twice against your countertop to level the batter.

Sprinkle the top with coarse sugar, if desired.

Bake the cake on a low rack for 40-45 minutes. Cool before removing from the pan.

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Italian Easter Breads

March 19, 2013

The Italians love to celebrate holidays with food and Easter is one of those special holidays. Easter is preceded by Lent, a time of fasting for many Christians. Come Easter Sunday, it is time to celebrate, splurge and indulge.

Eggs are often associated with Easter and are considered a symbol of birth and life. The tradition of giving eggs as gifts can be traced back to the Persians, who used to exchange eggs at the beginning of Spring, while the custom of decorating eggs was popular in ancient Egypt. The tradition of exchanging eggs for Easter, however, dates back to the Middle Ages, beginning in 837 AC, when it was prohibited to eat animal products during Lent. During the forty days prior to Easter, eggs were conserved and decorated.

Beginning in the 12th century, the eggs were blessed and given to servants and children as part of a ritual called “Benedictio ovorum.” This is where the tradition of exchanging Easter eggs all began, well before the arrival of chocolate in Europe. Originally, eggs were painted in various colors and given to children in the streets of Europe as an Easter present. The tradition of chocolate Easter eggs, probably, did not began until the 19th century.

Bread is also an important part of any Easter celebration. Italian Easter Bread is rich with symbolism, baked in the shape of a wreath to symbolize the crown of thorns worn by Jesus Christ at the crucifixion. The three pieces of dough braided together represent the three elements of the Holy Trinity. The bread is either baked with colored eggs directly in the dough or with white eggs that can be decorated after baking.

Several other Easter breads are shaped or decorated in ways that recall the Easter story. In northern Italy they make the Colomba Pasquale, a dove-shaped loaf, symbolizing hope. Likewise the cheese-enriched Italian Easter bread called, Crescia al Formaggio, forms a dome because it is baked in tall narrow pans that force the bread to rise in a dramatic dome shape. In Sicily, they make small Easter breads, called “pupi cu l’uova”, that are shaped like dolls and have an egg in the center.

Italian Easter Bread

Easter bread with colored eggs embedded in the dough.

  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 1 package active dry yeast
  • 1 teaspoon salt
  • 2/3 cup warm milk (120 to 130 degrees F.)
  • 2 tablespoons butter or margarine, softened
  • 2 eggs
  • grated orange zest
  • 1/4 cup chopped blanched almonds
  • 1/2 teaspoon anise seeds
  • 5 hard boiled eggs
  • vegetable oil

Glaze

  • 1 cup confectioners’ sugar, sifted
  • 2 to 3 tablespoons orange juice
  • sprinkles or nonpareils, for decorating

 Directions:

In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium.

Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well.

Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Dye the hard boiled eggs in Easter colors and lightly rub with oil.

Punch dough down. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes together to form a circle and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees F. for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.

Decorate with a glaze and sprinkles, if desired.

Colomba Pasquale– Easter Dove Cake

While Italy offers many traditional Easter breads, the best-known by far is Colomba Pasquale, Easter dove bread, a native of Lombardy in the north, but available everywhere at Easter time. Even in America one can find these panettone-like breads in the “dove” shape around the Easter holidays. Studded with citrus peel or dried fruits, spread with a coating of sugar-nut syrup and sprinkled with almonds and sugar, the Easter Dove Bread is a special treat.

Sponge:

  • 1/2 cup warm milk, 105 -115 degrees F.
  • 1 envelope (2-1/4 teaspoons) dry yeast, divided
  • 3/4 cup flour

Dough:

  • 2 eggs
  • 1 egg yolk, save egg white for icing
  • 1/3 cup granulated sugar
  • 8 tablespoons butter, room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Grated zest of 1 orange or lemon
  • 2 cups flour
  • 1 cup dried fruit (combination of dark and golden raisins and candied orange peel)

Almond Topping:

  • 1/2 cup sliced almonds, divided
  • 1/4 cup granulated sugar
  • 1/2 tablespoon cornstarch
  • 1 egg white
  • Confectioners’ sugar

To make the sponge:

In a small bowl, sprinkle 1 teaspoon of yeast into the warm milk.

Stir the yeast into the milk and allow to sit for 5 minutes to dissolve.

Stir in the 3/4 cup flour to form a smooth paste.

Cover the bowl with plastic wrap.

Let sit 12 hours or overnight, unrefrigerated.

To make the dough:

Using an electric mixer, beat the eggs and egg yolk together.

Beat in the sugar, remaining yeast, salt, orange zest and vanilla extract.

Add the sponge and softened butter; beat to combine.

Add 2 cups of flour and beat just enough to blend in the flour.

If you are using an electric mixer, switch to the dough hook.

Otherwise, transfer the dough to a lightly floured surface.

Knead the dough until smooth and elastic.

By hand you will knead for about 10 minutes.

If you are using a dough hook, knead about 5 minutes.

Add the dried fruit and knead just enough to incorporate.

Place the dough in a large buttered bowl.

Cover with plastic wrap and a kitchen towel.

Let rise in a warm place until doubled, about 2 hours.

To shape the dove:

Punch down the dough and transfer to a lightly floured surface.

Divide the dough into 2 equal size pieces.

Form each piece into a log about 12-inches long.

Place the first piece into the dove mold in what would be the dove’s wings..

The second piece is placed from head to tail on top of the first piece.

Pat the dough down around the edges of the mold to fill in any gaps.

Cover with a kitchen towel.

Let rise in a warm place until doubled, 45 to 60 minutes.

In the meantime, make the icing and preheat oven to 375 degrees F.

To make the topping and bake the bread:

In a food processor, combine 1/4 cup of almonds, granulated sugar, 1/2 tablespoon of cornstarch and egg white. Process to a smooth paste.

Carefully spread the topping on the risen bread.

Spread the remaining sliced almonds on top.

Dust with a heavy coat of confectioners’ sugar.

Place the mold on a baking sheet.

Bake for 15 minutes.

Reduce the temperature to 350 degrees F. Bake an additional 20-30 minutes.

If the top is getting too brown, cover the bread with a piece of foil during the last 10 minutes of baking.

The internal temperature of the bread should be about 190 degrees F. Remove from the oven and transfer the bread to a wire rack to cool

The Dove Mold Can Be Ordered From Amazon

http://www.amazon.com/gp/product/B001AS04H0/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001AS04H0&linkCode=as2&tag=mangiabenepas-20

Easter Bread Wreath 

Starter:

  • 1 cup unbleached all-purpose flour
  • 1/2 cup cool water
  • 1/8 teaspoon instant yeast

Dough:

  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/4 teaspoons salt
  • 2 teaspoons instant yeast, for best rise; or regular instant yeast
  • 1/3 cup granulated sugar
  • 4 tablespoons unsalted butter, at room temperature
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground anise seed, optional
  • grated peel of 1 large orange

Glaze:

  • 1 cup confectioners’ sugar, sifted
  • 2 to 3 tablespoons orange juice
  • sprinkles or nonpareils, for decorating

Directions:

To make the bread: Mix together the starter ingredients, cover the bowl and set it on the counter at room temperature overnight.

Next day, combine the starter with all the remaining dough ingredients. Mix and knead, using an electric mixer until the dough is elastic and satiny.

Grease a large bowl, add the dough and let rise for 1 to 2 hours, until doubled and puffy. 

Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 18″-long rope. Braid the ropes together and connect the two ends to form a wreath.

Cover the wreath and allow it to rise until puffy, about 1 to 2 hours.

Towards the end of the rising time, preheat the oven to 375°F.

Bake the wreath for 15 minutes, then reduce the oven heat to 350°F and bake for an additional 20 minutes, tenting it for the final 10 minutes of baking.

The finished loaf will be golden brown, and an instant-read thermometer inserted into the center will register at least 190°F.

Remove the wreath from the oven and transfer it to a rack to cool.

To make the glaze: Stir together the sugar and 2 tablespoons of orange juice. Add more liquid 1/4 teaspoon at a time, until the glaze is thin and pourable.

Drizzle the glaze onto the cooled braid, then decorate with sprinkles, if desired.

Yield: one loaf.

 

Italian Easter Cheese Bread

This bread is traditionally eaten on Easter morning for breakfast or lunch and served with Italian sausage or salami, boiled eggs and a glass of red wine.

Italian Easter cheese bread is excellent for making ham sandwiches.

This version is baked in a loaf pan, instead of a dome shaped pan.

Ingredients:

  • 2 1/2 cups unbleached all-purpose flour
  • 1 1/4 teaspoons instant yeast
  • 3 large eggs, at room temperature
  • 1 large egg yolk, white reserved
  • 1/4 cup lukewarm water
  • 1/4 cup (4 tablespoons) softened butter
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper 
  • 1 1/4 cups freshly grated Parmesan Reggiano or Asiago cheese

Glaze:

  • reserved egg white (from above)
  • 2 teaspoons cold water

Combine all of the dough ingredients, except the cheese, in the bowl of an electric mixer and beat on medium speed for 10 minutes, until the dough becomes shiny and satiny. 

Stop the mixer to scrape the sides and bottom of the bowl a couple of times during the mixing process.

Add the cheese and beat until well combined. This is a sticky dough, so don’t be tempted to add more flour.

Scrape the dough into a lightly greased bowl, cover the bowl, and set it aside to rise for 1 hour; it won’t rise very much.

Gently deflate the dough, turn it over, return it to the bowl and allow it to rise for an additional hour; again, it may not  rise too much.

Oil or flour your hands.

Divide the dough into three pieces; roll each piece into a 12″ log; and braid the logs. Nestle the braid into a lightly greased 9″ x 5″ loaf pan.

Cover the pan with a kitchen towel and allow it to rise for 2 hours (or longer, depending on the warmth of your kitchen); the dough should become puffy, though it won’t have doubled in size.

To bake the bread: Put your oven rack in a lower position, just below the middle and preheat the oven to 425°F.

Whisk the reserved egg white with the water and brush the top of the loaf.

Place the bread in the oven and bake it for 15 minutes.

Reduce the oven temperature to 350°F, tent the bread with aluminum foil and bake for an additional 30 minutes, until it’s a deep, golden brown and an instant-read thermometer inserted into the center registers 190°F. 

Remove the bread from the oven and let it cool in the pan for 5 minutes. Use a knife to loosen the edges, if necessary, and turn the loaf out onto a rack to cool completely before slicing.

Store airtight, at room temperature, for several days. Freeze, tightly wrapped, for longer storage.

Yield: 1 loaf.

 

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Posted by in Bread, cake, Cheese, Desserts, eggs, Healthy Italian Cooking, Italian Cuisine Tags: , ,

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Little Italy – Manhattan

March 1, 2013

Mulberry Street, along which New York City’s Little Italy is centered. Lower East Side, circa 1900.

In 1892 Ellis Island, located at the mouth of the Hudson River in New York Harbor, was established as the chief immigration center. Between 1892 and its closing in 1956, over 12 million immigrants passed through Ellis Island.

For centuries since the collapse of the Roman Empire, Italy had not existed as a single unified entity. Instead, it was a series of principalities each ruled by a different prince, duke or ruling family. The Italian Unification of 1861 changed all that, but it was not a smooth transition. The new government favored the areas in the north part of Italy, leaving the south with heavy taxes. This largely rural area had many tenant farmers who were no longer able to make a living, especially as the area was heavily populated.

Instead, millions of Italians decided to head to America. Most intended to make a new home for themselves there, while others intended to stay long enough to make their fortune and then return to Italy. Either way, life was not easy once they arrived in the “Land of Opportunity”. Not only did they not know the language, but they were usually without any education or training.

By 1910, there were 340,765 Italians living in New York.

Ellis Island and Harbor, New York. Statue of Liberty at far left.

To cope with this transition to a strange land with a different language, Italian immigrants, like many other immigrant groups, tended to live very close together in the cities to which they came. These pockets of Italian population were called “Little Italies.” Within these communities they helped each other, fed each other, practiced their religion and kept up many of the familiar customs of their homeland.

These “Little Italies” became important cultural areas of the cities. Often the Italians would establish restaurants, thus introducing Italian cuisine to America. Pope Leo XIII even sent missionaries to the “Little Italies” in the U.S. to serve the people there. As immigrants were able to establish themselves, the next generation was able to stay in school and learn trades. Thus, they were able to raise themselves to the level of skilled workman and eventually to professional jobs. In fact, an Italian entrepreneur, Amadeo Giannini, established a bank in San Francisco for the Italian population there, which eventually became Bank of America, one of the largest banks in the country today.

Most of the Italian immigrants who made their home in America first landed in New York City. Many then traveled to other parts of the country; but by the early 1900′s, hundreds of thousands had settled in lower Manhattan, living in row houses and tenements in an area of about one square mile. For the unskilled, it was a hard life of cleaning city streets and ash barrels and, for the skilled, it was a hard life of working their trade in constructing buildings and roads. Others became fruit peddlers, bread bakers, shoemakers and tailors. Some opened grocery stores and restaurants or worked in factories; all giving their children the option to stay with the family trade or enter a professional field.

Even within Little Italy, still more insular enclaves formed. Most of the people who lived on Mulberry came from Naples; those from Elizabeth Street were from Sicily; Mott Street, from Calabria; and most of the people north of Mott, came from Bari. Back then if a boy from Mulberry Street married a girl from Elizabeth Street it was considered a mixed marriage.

Mulberry Street today, St. Gennaro Festival

Today, just several thousand Italian Americans live in New York City’s Little Italy in an area six by three blocks: Mulberry Street and Mott Streets between Canal and Spring Streets, then spreading to the northwest along Bleecker Street from 6th to 7th Avenues. Still, it’s the location of the largest Italian festival in the United States — The Feast of San Gennaro — an 11-day event that attracts over one million people. Held since 1927, the Festival has live music, games and rides, more than 300 vendors selling food and merchandise, indoor and outdoor restaurant and café dining, live radio broadcasts and a street procession of the San Gennaro statue.

Other events include Summer in Little Italy and Christmas in Little Italy, both held over several consecutive weekends. A recent addition located in the heart of Little Italy, The Italian American Museum, opened in the renovated Banca Stabile building.

To Experience Manhattan’s Little Italy

Start off the day at the Italian American Museum (155 Mulberry St.) located at the site of the former Banca Stabile, a bank established in 1885, to serve as a link back to Italy for the new Italian immigrants.

Follow Mulberry north to the oldest espresso bar in the country, Ferrara (195 Grand St. between Mott and Mulberry) established in 1892, for a coffee and dessert.

Continue on through the remaining area of Little Italy, mostly crowded restaurants and souvenir shops, and turn right onto Spring St. to try a slice of pie from Lombardi’s (32 Spring St.), the first pizzeria in America, dating back to 1905 when Sicilian, Gennaro Lombardi, peddled his first slice. Then head northwest to Ottomanelli & Sons Meat Market (285 Bleecker St.), one of the oldest butchers in New York City.

For a sweet finish, head next door to Pasticceria Rocco (243 Bleecker St.) for cannoli. It’s an old neighborhood favorite: the former Joe Zema’s Pastry, turned over to Rocco ( Joe’s southern Italian apprentice) in 1974.

Manhattan Italian American Cuisine

Neapolitan baker, Lombardi, opened the nation’s first pizzeria in New York City in 1905 and, to this day, Lombardi’s pies stand up as stellar examples of Italian-America’s take on the Neapolitan original: Larger in size, they’re topped with fresh tomato sauce, milky mozzarella, grated Romano cheese, olive oil and basil leaves and cooked in a coal oven. 

Soon enough, red sauce became the standard for Italian food in the United States and was embraced by Americans from every ethnic group. The epitome of this style of dining was Mamma Leone’s on 48th. Street in Manhattan, where blocks of mozzarella and provolone cheese were on every table. The restaurant opened in 1906 and was operated by the same family until it was sold to a restaurant group in 1959, eventually closing in 1994. 

It wasn’t until the arrival of first-rate Italian ingredients—many of which had been kept out of the U.S. by trade laws—in the 1970′s and ’80′s that Italian-American cooks were able to reproduce the regional flavors that travelers to Italy complained they could never find in the States. Such foods included: prosciutto di Parma, extra-virgin olive oil, parmigiano-reggiano cheese, arborio rice, porcini, balsamic vinegar and outstanding Italian wines from producers, like Angelo Gaja and Giovanni di Piero Antinori.

By that time, many Italian-American restaurants had become tired of traditional entrees and turned to northern Italy for inspiration. In New York there were Romeo Salta (opened in 1953), Nanni (1968), and Il Nido (1979). They downplayed the red sauce and substituted butter and cream sauces in pasta, risotto and polenta dishes. Instead of lasagna with meatballs and meat sauce, lasagne alla Bolognese with besciamella and spinach pasta became the favorite. Italian-American cheesecake and cannoli were replaced by tiramisù and panna cotta. The old Chianti bottles in straw  baskets were abandoned in favor of expensive barolos, barbarescos and “super-Tuscans.”  Now, the new restaurants in the U.S., proclaimed they were Tuscan-style trattorias or grills. Among the first to promote their Tuscan origins were Da Silvano, opened in 1975, and Il Cantinori (1983). Before long, their menus were copied across the country and extra-virgin olive oil became the new red sauce.

Manhattan”s Little Italy Inspired Recipes:

Mozzarella in Carrozza

Ingredients:

  • 12 slices firm white sandwich bread
  • 1/4 cup drained bottled capers, chopped
  • 6 oz fresh mozzarella, cut into 1/4-inch-thick slices, at room temperature
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil

Directions:

Divide capers among 12 bread slices and spread evenly. Divide mozzarella among 6 slices and sprinkle with pepper to taste. Make into 6 sandwiches, then cut off and discard crusts to form 3-inch squares.

Coat sandwiches with flour, knocking off excess. Beat together eggs, milk and a pinch each of salt and pepper in another small shallow bowl.

Heat 1/2 tablespoon butter with 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until foam subsides. Meanwhile, coat 3 sandwiches, 1 at a time, with egg mixture. Cook, turning over once, until golden brown, about 5 minutes, then drain on paper towels. Coat and cook remaining 3 sandwiches in same manner.

Cut sandwiches into halves.

Classic Shrimp Scampi

Serves 4

Ingredients:

  • 1 pound large shrimp (about 20), shelled and deveined
  • 1/4 cup dry white wine
  • 6 tablespoons unsalted butter, softened
  • 3 large garlic cloves, minced
  • 2 tablespoons freshly grated
  • Parmigiano-Reggiano cheese
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon crushed red pepper
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 baguette, sliced
  • 1 lemon, cut into wedges

Directions:

Preheat the oven to 425°F.  In a large bowl, toss the shrimp with the wine. In a small bowl, mash the butter with the garlic, cheese, parsley, lemon juice and crushed red pepper. Season the butter with the salt and pepper.

Arrange the shrimp side by side in a single layer in a ceramic baking dish and drizzle any accumulated juices on top. Spread a scant teaspoon of the seasoned butter over each shrimp.

Bake the shrimp for about 7 minutes, until almost cooked through.

Remove the shrimp from the oven and turn on the broiler. Broil the shrimp about 6 inches from the heat for 2 minutes, or until browned and bubbling.

Serve immediately with the baguette slices and lemon wedges.

MAKE AHEAD The shrimp can be prepared through Step 2 and refrigerated overnight. Add another minute or so to the cooking time.

Baked Penne with Sausage and Ricotta

Serves 8

Ingredients:

  • 2 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, smashed
  • 1 pound hot or sweet Italian fennel sausage, casings removed
  • One 28-ounce can tomato puree
  • 1 1/2 cups water
  • 1 1/2 teaspoons sugar
  • 1 bay leaf
  • 1/4 teaspoon ground fennel
  • Salt and freshly ground pepper
  • 1 pound penne
  • 3 cups ricotta cheese
  • 1/2 pound fresh mozzarella, cut into 1/2-inch cubes
  • 1/4 cup freshly grated
  • Parmigiano-Reggiano cheese

Directions:

Preheat the oven to 400°F.  In a large saucepan, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf and fennel. Season with salt and pepper and bring to a boil. Simmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the sauce; discard the bay leaf.

Meanwhile, cook the penne in a large pot of boiling salted water until al dente. Drain the pasta and return it to the pot. Stir in the remaining tablespoon of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the penne.

Spoon the pasta into a greased 9-by-13-inch baking dish. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the ricotta on top. Gently fold some of the ricotta into the pasta; don’t overmix—you should have pockets of ricotta. Scatter the mozzarella on top and sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes, or until bubbling and golden on top. Let rest for 15 minutes before serving.

MAKE AHEAD The baked penne can be refrigerated, covered, overnight.

Reheat before serving.

 

Zabaglione with Strawberries

Serves 4

Ingredients:

  • 8 large egg yolks, at room temperature
  • 3/4 cup dry Marsala wine
  • 1/2 cup sugar
  • 1/2 cup heavy cream
  • 1 pint strawberries, sliced

Directions:

Put the egg yolks, the marsala and the sugar into a large stainless steel bowl. Set the bowl over a large saucepan filled with 1 inch of barely simmering water. Using a whisk or hand-held electric mixer on low speed beat the egg-yolk mixture until it is hot and the mixture forms a ribbon when the beaters are lifted, 5 to 8 minutes. Don’t cook the zabaglione for too long or it will curdle.

Beat the heavy cream just until it holds firm peaks.

When the zabaglione is done, remove the bowl from the heat and continue beating until it cools down. Fold the cooled zabaglione into the whipped cream. Put the strawberries in serving bowls, top with the zabaglione, and refrigerate.

Substitute blueberries, raspberries or sliced peaches for the strawberries.

 

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Posted by in Bread, Cheese, eggs, Fish, Fruit, Healthy Italian Cooking, Italian Cuisine, Manhattan, Pasta, penne, Sauces, Sausage, shrimp, strawberries, zabaglione Tags: , , ,

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Good For You: Seafood And Pasta

February 14, 2013

Whole Wheat Pasta

Transitioning to a healthier lifestyle can be hard, especially when it comes to food. You have to look out for bad fats, funky chemicals added for ‘flavor’, like THBQ, and harmful hormones and antibiotics sneaking their way into our food supply. With misleading food labels like “all natural,” “made with whole grains,” “0g Trans fats” and “rich in fiber” — just to name a few — it’s no wonder people struggle to find a healthier diet.

So, you love pasta!. You’d never make it on a low-carb diet, but there are certainly other ways to lighten and make your meals more healthy. Believe it or not, given the right ingredients, pasta can be healthy, too. It’s all about limiting the fattening and high sodium sauces in favor of healthier alternatives.

Pasta won’t make you fat, eating too many calories will. And since one 2 oz serving weighs in at only 210 calories, you can enjoy a pasta dinner without worrying about your waistline.

To keep it healthy, you’ll need to keep it whole wheat or whole grain. When you choose whole-wheat pasta instead of regular to make the pasta recipes below, you’ll get more than twice as much fiber per serving. Almost every major brand of pasta at the supermarket offers a whole-wheat or whole-grain option. Plus, whole-wheat and whole-grain pasta have a nutty flavor and a pleasant chewy texture that I have grown to prefer over white flour pasta. Whole grains also tend to have a lower glycemic index, which means they don’t spike insulin levels. Also, the longer you cook pasta, the higher the glycemic index, so only cook pasta to the al dente stage.

Whole-grain pastas-from whole wheat to spelt-are increasingly easy to find on grocery shelves and in restaurants. According to Mintel’s Global New Products Database, 48 more new whole-grain pastas are now on store shelves since 2005. And because many product labels boast “wheat” or “grain” content, it’s helpful that the Whole Grains Council in Boston, Massachusetts, has introduced a food packaging stamp, easing buyers’ confusion about which foods have whole grains. The stamp indicates whether the product is a Good Source (which offers a half-serving of whole grain per portion), an Excellent Source (a full serving of whole grain), or 100% Whole Grain/Excellent Source (a full serving with no refined grains). Still, the stamp system is voluntary, so as an alternative, look for whole grain to be first on the product’s ingredient list.

Whole grain pasta is recommended for diabetics and those who are at risk for heart disease. Brown rice pasta is recommended for people with celiac disease and wheat allergies. Quinoa corn pasta is also good for people suffering from celiac disease and those who have wheat allergies, heart disease or diabetes, since it is higher in minerals, B vitamins and easier to digest. Doctors say people with wheat allergies, heart disease or diabetes could also benefit from eating buckwheat pasta since it contains no wheat or gluten. In tests results reported in the Journal of Agricultural and Food Chemistry, buckwheat groats products significantly lowered blood glucose and insulin responses.

Next, look at what type of sauce you typically put on your pasta. This is usually what makes a normal pasta dish totally unhealthy, especially if you use sauces that are loaded with fat and calories. Stick to sauces that are low in sodium and sugar.

After you decide on the the type of pasta and sauce, take a look at what protein you put into your pasta dish. If you’re adding pork sausage and ground beef with a high fat content, you’re adding hundreds of calories to your dish. Try lean chicken breast or lean ground turkey. If you really miss the beef flavor, add a small amount of beef with a low percentage of fat to your sauce.

Add some healthy veggies to your dish and some fresh herbs to give it the kick you miss from the lowered salt content. Some fresh basil is always great, but choose what you like and sprinkle a bit on top.

Seafood and pasta are a great match and healthy seafood pasta recipes offer plenty of choices.

201112-r-pappardelle-with-clams

Fettuccine with Clams, Turmeric and Hot Pepper

Servings: 6

Ingredients:

  • 8 large garlic cloves, unpeeled
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon crushed red pepper flakes
  • 2 cups packed whole basil leaves plus 1/2 cup chopped basil
  • 1 tablespoon coarsely cracked black pepper
  • 1/4 cup white wine
  • 1 cup bottled clam juice
  • 4 dozen littleneck clams, scrubbed
  • Finely grated zest of 1 lime
  • 2 tablespoons fresh lime juice
  • 3/4 pound whole wheat fettuccine
  • 1 tablespoon unsalted butter

Directions:

Preheat the oven to 400° F. Loosely wrap the garlic cloves in foil and bake for about 25 minutes, until very soft. Peel the garlic.

In a medium saucepan, heat the oil. Add the roasted garlic, turmeric and crushed red pepper; cook over moderate heat until fragrant, about 2 minutes. Add the basil leaves, black pepper, wine and clam juice, cover and cook over low heat until the liquid has reduced to 1/2 cup, about 10 minutes. Strain the reduction into a large pot, pressing on the solids.

Bring the strained liquid to a boil. Add the clams, cover and cook, shaking the pot a few times, until they start to open, 3 minutes; as the clams open, transfer them to a bowl and keep covered. When all of the clams have opened, boil the broth over high heat until reduced to 2 cups, about 5 minutes. Stir in the lime zest and lime juice.

Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain.

Add the pasta to the pot with the reduced clam broth and toss to coat. Add the butter, tossing well over moderate heat, until melted. Transfer the pasta to bowls. Top with the clams and chopped basil. Serve with crusty Italian bread.

Spaghettini with Shrimp, Tomatoes and Chili Crumbs

Servings: 4

 Ingredients:

  • 2-3 large plum tomatoes (about 1 1/4 pounds), cored and scored on the bottoms with an X
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil, divided
  • Salt
  • Freshly ground pepper
  • 1 cup coarse, dried sourdough bread crumbs (about 2 ounces)
  • 1 teaspoon finely grated lemon zest
  • Crushed red pepper
  • 12 ounces whole wheat spaghettini (thin spaghetti)
  • 1 pound medium shrimp, shelled and deveined
  • 2 tablespoons finely shredded basil
  • 1/2 pound cherry tomatoes, halved

 Directions:

Preheat the oven to 450°F. Put the plum tomatoes in a small baking dish and drizzle with the vinegar and 1 tablespoon of olive oil. Roast for about 20 minutes, just until the skins loosen and the tomatoes are barely softened. Let cool slightly, then peel and chop the tomatoes. Put them back into the baking dish and season with salt and pepper.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet. Add the breadcrumbs and cook over moderately low heat, stirring, until golden and crisp, about 5 minutes. Stir in the lemon zest and a pinch of crushed red pepper and season with salt. Remove to a separate bowl.

In a large pot of boiling salted water, cook the pasta until barely al dente. Drain the pasta, reserving 1/2 cup of the cooking water. 

In the same skillet used for the breadcrumbs, heat the remaining 1 tablespoon of oil until shimmering. Season the shrimp with salt and a pinch of crushed red pepper and cook over high heat, tossing once or twice, until barely cooked, about 1 1/2 minutes. Add the basil, roasted plum tomatoes, cherry tomatoes and pasta along with the reserved pasta cooking water and cook, tossing, until the shrimp are pink throughout and the pasta is coated in a light sauce, about 1 minute. Transfer the pasta to bowls, top with the bread crumbs.

 

Pasta with Fish, Lemon and Capers

Yield: 6 generous portions

Ingredients:

  • 1 ½ pounds swordfish steaks or scallops or fish of choice
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 cup chopped onions
  • 6 cloves garlic, sliced thickly
  • 3 tablespoons capers, drained
  • 2 tablespoons chopped fresh Italian parsley
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup white wine
  • Zest of one lemon, grated
  • 2 cups clam juice
  • 1/2 cup tomato sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon sugar
  • 1/4 cup freshly squeezed lemon juice
  • 1 lb. whole wheat spaghetti, linguine or spaghettini.
  • 1/3 cup fresh basil leaves, torn into pieces

 Directions:

Bring a large pot of salted water to a boil.

Trim and discard the skin and any very dark red meat from the swordfish. Cut the fish into ½” dice. Toss the swordfish with the flour, salt and pepper.

Heat 1 tablespoon of the olive oil in a large saute pan over medium-high heat until the oil sizzles. Cook half of the coated swordfish pieces until golden brown on all sides, about 2 minutes. Remove the browned fish with a slotted spoon and set aside. Repeat with 1 tablespoon olive oil, if needed, and the remaining fish.

Reduce the heat to medium-low. In the same pan cook the garlic, onion, red pepper flakes, capers, parsley and lemon zest slowly in the remaining olive oil until the onions are golden and tender, about 5-6 minutes. Pour on the white wine and stir gently to dislodge any of the brown bits remaining in the bottom of the pan. Reduce the wine by one half.

Add the clam juice, tomato sauce, sugar, salt and pepper. Bring the sauce to a boil and simmer for 8-10 minutes until slightly thickened. Add the swordfish, any accumulated juices and the lemon juice to the sauce and warm through, 2 minutes.

While the sauce is simmering cook the pasta according to the directions on the package, drain and return to the pot. Pour the sauce over the pasta and simmer over low heat stirring constantly until the pasta is well coated, about 2 minutes.

Turn the pasta out onto a warm serving dish and sprinkle with the basil.

Italian Style Pasta with Tuna

Ingredients:

  • 1/2 pound whole-wheat pasta, shape of choice
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large red onion, chopped
  • 2 large garlic cloves, finely chopped
  • 12 sun-dried tomato-halves packed in oil, drained and minced
  • 1 teaspoon dried oregano
  • Pinch of dried red pepper flakes, or to taste
  • 1 can (15 oz.) rinsed and drained Cannellini beans
  • 1 can (6 oz.) tuna, well drained and broken into small pieces
  • 1 tablespoon small capers, rinsed and drained
  • 1/2 cup sliced olives, such as Kalamata and green Cerignola
  • Salt and freshly ground black pepper
  • Minced flat-leaf parsley leaves

Directions:

Cook pasta according to package directions and drain. Reserve a 1/2 cup of pasta cooking water.

Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat. Saute onion, stirring often, until translucent, about 4 minutes. Add garlic and cook, stirring frequently, about 2 minutes. Transfer mixture to small bowl and mix the tomatoes, oregano and pepper flakes to taste. Set aside.

Add remaining oil to skillet and heat over medium-high heat until hot. Add beans, tuna, olives and capers and cook until mixture is completely heated through. Mix in the tomato/ onion/garlic mixture. Cook, stirring often, until heated. Add cooked pasta and pasta water and heat through, tossing to mix well. Season to taste with salt and pepper. Serve garnished with parsley.

Seafood Lasagna

Ingredients:

  • 1/3 cup flour (Wondra dissolves instantly)
  • 3 cups low-fat milk
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups freshly grated Parmesan cheese
  • 1/8 teaspoon grated fresh nutmeg
  • 1 tablespoon olive oil
  • 2 cups thinly sliced onion
  • 6 garlic cloves, minced
  • 1/3 cup low-fat cream cheese
  • 1/2 cup fat free half-and-half
  • 1/2 cup chopped parsley
  • 3/4 lb. medium. shrimp, peeled, deveined and cut into thirds
  • 3/4 lb. scallops, cut into thirds
  • 1-6 oz. can crabmeat, drained or use ½ pound of fresh crab meat
  • 3 large eggs
  • 15 oz. carton low fat ricotta
  • 12 whole wheat lasagna noodles, pre-cooked according to package directions

Directions:

Preheat oven 350 degrees F. Coat a 13 x 9 baking dish with cooking spray.

White Sauce:

Place flour in large saucepan. Gradually add milk. Cook, whisking constantly until smooth, about 1 minute. Stir in butter, thyme, salt and pepper; bring to boil. Cook 5 minutes until thickened, stirring constantly. Remove from heat and stir in 1 1/4 cups Parmesan and nutmeg. Set aside.

Filling:

Heat oil in a large skillet. Add onion and garlic; saute 4 minutes. Add cream cheese and stir until cheese is melted. Stir in half-and-half; 1/4 cup chopped parsley, shrimp, scallops and crab. (The fish will continue to cook in the oven.) Remove from heat.

In a food processor combine eggs and ricotta. Process until smooth and stir into seafood mixture.

Spoon 1 cup the white sauce into the baking dish coated with cooking spray. Arrange 4 noodles on top. Spread the noodles with 1/2 of the ricotta seafood mixture.

Repeat layers with 4 noodles, the remaining ricotta seafood mixture and remaining 4 noodles.

Pour remaining white sauce over the top layer of noodles and sprinkle with remaining Parmesan cheese.

Bake for 45 minutes, or until lightly browned. Remove from oven and sprinkle with remaining parsley. Let stand 10 minutes before serving.

 

Related articles

Posted by in Beans, Cheese, clams, crab, eggs, Fish, Healthy Italian Cooking, Italian Cuisine, Pasta, scallops, swordfish, tuna Tags: , ,

5 comments

Is This Pepper Hot ?

February 12, 2013

Peppers make the garden brighter. The glistening greens of the leaves and the rainbow of colors of the ripening peppers – red, yellow, orange, green, brown or purple – all mark the rows where peppers are growing. The attractive plants make everything around them look better, healthier, and tastier.

Besides their appearance, there’s another reward from peppers. Sweet bell peppers go well with just about anything and are wonderful eaten right out of the garden, while the hotter varieties spice up many recipes. Some pepper varieties add color as well as flavor: pimiento strips in stuffed olives or stuffed eggs with a dusting of paprika on top, for example. (Paprika is made from dried peppers.) Stuffed peppers, pickled peppers, fried peppers, all types of peppers fit in everywhere.

Prehistoric remains in Peru show that peppers existed then and they were cultivated in Central and South America in very early times. Columbus brought them to Europe in 1493 and they were quickly adopted and cultivated. In fact, it was the Europeans that gave peppers their name. The only pepper they had known until that time was the black and white spice we still sprinkle out of our pepper shakers. When Columbus brought dried peppers back from the West Indies, Europeans said the fruit was “hotter than the pepper of the Caucasus,” the familiar table spice. The name “pepper” stuck and we’ve been using it ever since.

In spite of sharing the same name, our table pepper and the sweet and hot peppers we grow in the garden are not related.

The Scoville Heat Index, invented by Wilbur Scoville, ranks peppers in order from mildest to hottest. It starts with zero being the mildest and goes over 1,000,000 to indicate the hottest peppers. Use a pair of non-latex gloves to protect your hands when handling peppers. Some individuals are more sensitive to the irritants in peppers than others. Though there are dozens of different kinds of peppers, here’s information on some of the more widely used types.  

BELL PEPPER

Bell Peppers can be red, yellow, green, orange or purple/black. . They are very common sweet peppers. Since this type of pepper has no heat, its Scoville Heat Index is zero. You can cook bell peppers in a variety of different ways, however don’t expect this type of pepper to add spice to your food.

 

CUBANELLE PEPPERS

Cubanelles are also called the Italian Frying Pepper because they taste great sauteed with a little olive oil. The Cubanelle is considered a sweet pepper, although its heat can range from mild to moderate. Cubanelles are usually picked before they ripen while they are a yellowish-green color, but when ripe, they turn bright red. They are usually about 4-6 inches long, 2 inches wide, and banana-shaped, tapering near the bottom. The skin should be glossy and the pepper should be smooth and firm.

SWEET BANANA PEPPER

Banana-shaped peppers change from pale to deep yellow or orange as they mature. These are easily confused with hotter yellow wax peppers, so taste before using.  Sweet Banana peppers may be fried or sauteed, used raw on relish platters, in salads, in sandwiches or stuffed.

ITALIAN SWEET PEPPERS

Italian sweet peppers look much like the Anaheim chili pepper used in Southwestern cooking but with the mild taste of sweet bell peppers.The pepper is 6 to 8 inches long, conical and bright green with a mild flavor and fleshy texture. In Italian recipes the peppers are sauteed in olive oil as a side dish for meats. Italian sweet peppers can also top pizza or be included in pasta and risotto. Italian sweet peppers are sometimes added to salads and antipasto platters.

PEPERONCINO

(Not to be confused with the green Tuscan Peppers called Pepperoncini.) One of the most beautiful colors of summer in southern Italy is the deep red of chili peppers, strung together and hung out to dry from windows, balconies, clotheslines or nailed to trees in the countryside—especially in Calabria. This region, at the tip of the boot of Italy, is the main producer and consumer of chili pepper, or peperoncino, as it is called in Italian. In the Calabrian markets, you will often see elderly women, clothed completely in black, sitting beside their colorful heaps of produce, patiently sewing strings of chili with a needle and thread.

The chili pepper plant belongs to the Capsicum genus,which is part of the same family as tomatoes. In Italy, Capiscuum annuumi, which is known as peperoncino di Cayenna, is the most common hot pepper grown. On the Scoville scale, peperoncino di Cayenna ranges in the middle. In southern Italy, these little red peppers are often called diavoletti (little devils). Typically, hot countries develop hot, spicy cuisines as a natural means of cooling down the body through perspiration.

Chili peppers were grown as a food crop as early as 4000 BC in Central America; but it wasn’t until the arrival of the Spanish in the mid-16th. century that the plant was introduced to the rest of the world. Very quickly, trade routes began carrying chili peppers to Europe, Africa, India, the Middle East and Asia. Today, this spice seems to be growing in popularity around the globe. In northern Italy, where chili pepper was virtually unknown just a couple of generations ago, peperoncino is now more and more appreciated and incorporated into Italian cuisine. Peperoncino adds spice and flavor not only to the simple foods of southern Italy, but for some people, this hot spice becomes almost addictive. Spicy food lovers add it to virtually everything – fish, vegetable pasta sauces, soups and stews, as well as egg dishes. As a general rule of thumb, peperoncino is not recommended for delicate and creamy preparations, but is more suitable for robust sauces and recipes. In southern Italy, ground chili peppers are sometimes added to salami and cheese. Also, hot peppers are preserved in oil to produce a flavorful, spicy oil.

 

CHERRY PEPPER

Also known as pimento peppers, cherry peppers are heart-shaped and are about four inches long and three inches wide. These peppers are actually very mild, scoring about 500 on the Scoville Heat Index. Cherry peppers are perhaps best known to be the red filling that can typically be found inside green olives.

ANAHEIM PEPPER

Another mild type of pepper is the Anaheim pepper. This pepper is usually dark red in color and has a long, skinny body. While the Anaheim pepper usually has a Scoville Heat Index around 1,000, some varieties can have a rating as high as 5,000. Relative to the rest of this list, this pepper is not very hot.

JALAPENO PEPPER

The jalapeno is one of the most common types of peppers in the United States. Many people like this type of pepper because of its spicy, yet not overwhelming taste. Jalapeno are usually either red or green and are about two to three inches long. Their Scoville Heat Index is typically around 5,000, however jalapenos can range anywhere from 2,000 to 8,000. These peppers, when used sparingly, add just the right amount of spicy flavor to most Mexican dishes. Many people also deep fry cheese stuffed jalapenos for a spicy appetizer.

POBLANO PEPPER

Mild, heart-shaped pepper that has thick walls, which make them great for stuffing. Because it is a rather mild pepper, it can be used in quantity to add a deep rich flavor to any chili dish.

SERRANO PEPPER

The Serrano pepper is similar to the jalapeno in its look, but this pepper is much hotter. On the Scoville Heat Index, the Serrano Pepper can be between 10,000 and 25,000. This pepper is usually small (around two inches) and green in color. As a general rule of thumb, the smaller the Serrano pepper, the hotter it will taste.

 

                                                                                                                                                                                        CAYENNE PEPPER

The Cayenne pepper is another hot pepper (between 25,000 and 50,000 on the Scoville Heat Index) that is popular with those looking to add heat to food. Red in color, the Cayenne pepper is generally dried and used in powder form. Additionally, this pepper has been used in natural medicines for hundreds of years, due to its reported healing attributes.

 

                                                                                                                                                                                           THAI PEPPER

Grown in Thailand and neighboring countries, the Thai pepper is a type of pepper that can be classified as “very hot”. With a Scoville Heat Index of between 50,000 and 100,000, these peppers are sure to leave your taste buds wanting relief. The Thai pepper is one of the smallest peppers, measuring in at less than an inch. It’s used in many spicy Thai dishes at restaurants in the US.

 

                                                                                                                                                                                        ROCOTO PEPPER

While Rocoto peppers look somewhat like bell peppers, it can be dangerous to get the two mixed up. While bell peppers aren’t hot at all, the Rocoto pepper is extremely hot. Between 100,000 and 250,000 on the Scoville Heat Index, this pepper is about the size of a bell pepper but is rounder and is typically only red or green. Some people use this pepper to make very spicy sauces.

 

                                                                                                                                                                                    HABANERO CHILI PEPPER

Of hot peppers that are commonly used, the Habanero chili is recognized as the hottest. This pepper can range in color from green to yellow and is usually only around 1 ½ inches or 3 centimeters in length. However, do not let the small size fool you – the Habanero chili can pack a punch! The Scoville Heat Index for the Habanero chili can range from 150,000 to 350,000.

PEPPERONCINI

Pepperoncini (Tuscan Peppers) are another kind of chili pepper that is green when young and red when fully mature. Unlike the Italian sweet peppers, pepperoncini have a wrinkly skin and are crunchy, slightly bitter and somewhat spicy. They grow from 2 inches to 4 inches long and are a popular Italian appetizer. They are also often served pickled, which gives them a light salty taste. Pepperoncini were originally grown in Tuscany, so they are also called Tuscan Peppers.

 

Pickled Pepperoncini Without Canning

Pepperoncini are not as spicy as many other peppers, so they are a good choice for those who do not enjoy extremely spicy food. You can stuff them, add them to soups and sandwiches, incorporate them into soups and stews or eat them as a pickle. Pepperoncini are most often pickled rather than used plain. Pickling your own pepperoncini is a relatively simple process and you enjoy these peppers for months to come.

Ingredients:

  • 1 lb. fresh pepperoncini peppers
  • 2-1/2 cups water
  • 3 cups vinegar
  • 3 tablespoons sugar
  • 4 tablespoons pickling salt
  • 2 bay leaves
  • 2 tablespoons whole coriander seeds
  • 2 tablespoons black peppercorns
  • 4 garlic cloves

Directions:

Wash the peppers with cold water and allow them to dry.

Put water, vinegar, sugar and salt into a soup pot. Bring to a boil over medium high heat and stir until the sugar and salt have completely dissolved. Reduce the heat to medium and add bay leaves, whole coriander seeds and black peppercorns. Chop the garlic into small chunks and add it to the pot. Allow this to simmer for five minutes.

Leave peppers whole and pierce their sides three to four times. Place the peppers into storage jars and leave about 1 inch of head space.

Pour the hot liquid into the jars containing the peppers, screw on their lids and allow the jars to cool before placing them in the refrigerator. Let the peppers marinade for at least a week before using. The pickle flavor will be stronger the longer they sit.

Tips: The pickles will keep for several months in the refrigerator. Do not use if pressure develops in the jars or if the liquid becomes really cloudy and begins to smell. This can be a sign of contamination and the pickles are not safe to eat.

Stuffed Hot Peppers

6 servings

Ingredients:

  • 15 small hot peppers
  • 5 cloves of garlic, minced
  • 5 tablespoons grated Parmesan cheese
  • 1 1/4 cups Italian bread crumbs
  • 1 tablespoon capers, chopped
  • 3 anchovies, finely chopped
  • 2 teaspoons pine nuts
  • 1/4 cup extra virgin olive oil (or more if needed)
  • Salt and fresh ground pepper

Directions:

Preheat oven to 350 degrees F. Slice the peppers in half lengthwise, including the stem. Scrape out the seeds (use a grapefruit spoon). Leave a few seeds in if you like your food spicy.

Mix all the other ingredients together making sure the stuffing is well saturated with oil.

Using a small spoon, stuff the peppers with the bread crumb mixture. Pat down lightly. Place the peppers in a greased baking pan and cover with tin foil. Bake for 30 minutes. Remove foil and check peppers for tenderness. Bake 8-10 more minutes if needed.

Serve immediately or at room temperature.

 

Italian Roasted Sweet Peppers

Ingredients:

  • 16 large sweet Italian peppers
  • 4 large cloves garlic, minced
  • 4 tablespoons olive oil
  • Salt
  • Fresh Basil

Directions:

Wash the peppers and allow to completely dry.

Cut off the stem ends and pull out the seeds and white membranes.

Turn the peppers upside down and tap on the cutting board to shake out any loose seeds.

Put the oil and minced garlic into a large glass baking pan and mix the two.

Add the peppers and toss until each pepper is totally coated with garlic oil.

Roast at 350 degrees F. for about 50 minutes. When the peppers begin to brown and start to collapse, they are done. Sprinkle with salt and fresh basil.

They can also be refrigerated for a day or two until needed for another recipe. They are excellent as a side for pork chops or roasted chicken breasts.

 

Italian Sausage and Peppers

8 servings

Ingredients

  • 3 lbs. sweet Italian pork or turkey sausage with fennel seeds
  • 2 tablespoons olive oil, divided
  • 8 garlic cloves, peeled
  • 2 large yellow onions, cut into 1-inch wedges
  • 6 pickled cherry (hot) peppers, stemmed and seeded, but left whole
  • 2 medium yellow bell peppers , cored, seeded and cut into 1-inch strips
  • 2 medium red bell peppers, cored, seeded and cut into 1-inch strips

Directions:

Poke the sausages all over with a fork and cut into 5-6 inch pieces. Pour 1 tablespoon olive oil into a large heavy skillet and heat over medium heat. Add half the sausages and half the garlic and cook, turning occasionally, until the sausages are well browned on all sides, about 8 minutes. Transfer the browned sausages and garlic to a 13 x 9-inch baking dish, leaving the fat behind.  Pour the fat off and add the remaining oil. Cook the remaining sausages and garlic until browned. Transfer to the baking dish.

While the sausages are browning preheat the oven to 400 degrees F.  Scatter the onions, peppers and cherry peppers over the sausages in the baking dish, toss all the ingredients together well and place in the oven.

Bake uncovered, tossing occasionally, until the vegetables are tender but still firm and no trace of pink remains in the sausages, about 45 minutes. Serve hot with crusty Italian bread.

Italian Broccoli with Peppers

6 Servings

Ingredients:

  • 6 cups water
  • 4 cups fresh broccoli florets
  • 1 medium sweet red bell pepper, julienned
  • 1 medium sweet yellow bell pepper, julienned
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese

Directions:

In a large saucepan, bring water to a boil. Add broccoli; cover and boil for 3 minutes. Drain and pat dry with paper towels..

In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Sprinkle with cheese and serve.

Italian Pepper & Egg Sandwich

Ingredients:

  • 4 green or red bell peppers, (or Cubanelle or Italian sweet), washed, seeded and sliced.
  • 1 small onion, sliced thin
  • 5 large eggs, scrambled in bowl with 1 tablespoon water
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Grated Parmesan or Romano Cheese
  • 1 loaf of Italian bread, sliced or 4 ciabatta rolls
  • Crushed red pepper (optional)
  • Mild or hot Giardiniera (optional)

See post  on how to make Giardiniera:

http://jovinacooksitalian.com/2012/06/07/how-to-make-italian-pickled-vegetables-giardiniera/

Directions:

In large skillet add olive oil and garlic and saute on low until garlic is golden, (do not burn). Add peppers and onion, season with salt and pepper, stir to coat vegetables with oil. Continue cooking on low heat, stirring frequently, until peppers are soft. Raise heat to med-high and add eggs, stirring well to mix the eggs into the peppers. Cook eggs thoroughly, but be careful not to burn them. Sprinkle with cheese and red pepper serve on an Italian roll or Italian bread with Giardiniera.

Related articles

Posted by in Bread, broccoli, eggs, Healthy Italian Cooking, Italian Cuisine, onion, peppers, pickles, Sausage Tags: , ,

10 comments

Something Different For Breakfast !

January 17, 2013

We’ve all heard the old saying that breakfast is the most important meal of the day, but do you know why? Breakfast is literally just that, breaking the fast that your body is in from the night before.The consumption of an early morning meal increases the metabolic rate (how fast you burn calories) and kick starts your body into gear, telling it what to expect the rest of the day. If you don’t eat breakfast, your body doesn’t process your next meal as quickly and tries to hold onto those nutrients. Since your body didn’t get any morning fuel, it tries to hold onto the afternoon meal as long as possible — instead of burning it right away.

Studies have shown that weight loss can be more difficult and weight gain more prevalent in folks who opt out on the morning meal. Those who skip breakfast have a tendency to consume more food than usual the next chance they get to grab a bite to eat and also have a higher tendency to snack on high-calorie foods to keep from feeling hungry.

If you don’t like breakfast foods, don’t eat them! Try leftovers, soup, a sandwich, or lean meats in the morning. Many cultures serve rice and vegetables as a breakfast meal.

Breakfast should include a healthy source of protein and plenty of fiber; that combination will help satisfy your hunger and will keep you feeling full until lunch time. The protein can come from low-fat meat, low-fat dairy products, or nuts and nut butters. Eggs are also a good source of protein. They’re also high in saturated fats, but one egg only has about 75 calories and they’re quite satiating, so it can help keep the hunger pangs away. High-fiber foods include fruits, vegetables and whole grains.

There is no harm in switching from your traditional breakfast, as long as you are going to get the proper nutritional value, you can try eating something different to start off your day. Try out something tempting and appetizing like some of these recipes listed below.

Breakfast Mini Pizzas                                                                                                                                     

1 serving

IngredientsMini Breakfast Pizzas

  • 1 large egg, beaten
  • 2 tablespoons marinara sauce
  • 1 whole-wheat English muffin, split and toasted
  • 2 tablespoons shredded reduced fat Italian cheese blend, such as Sargento
  • 2 slices turkey pepperoni or Applegate Farms nitrate free pepperoni (optional)

Directions:

Preheat broiler or toaster oven.

Coat a small nonstick skillet with cooking spray and heat over medium-high heat. Add egg and cook, stirring often, until set into soft curds, 1 to 2 minutes. Spread marinara sauce on English muffin halves. Top each muffin half with scrambled egg, pepperoni (if using) and cheese. Broil until the cheese is melted, 1 to 3 minutes.

Berry Smoothie

3 servings, 1 cup each                                                                                                                                                                                      

Ingredients

  • 1 1/4 cups orange juiceMixed Berry Smoothie Recipe
  • 1 banana
  • 1 1/4 cups frozen berries, such as raspberries, blackberries, blueberries and/or strawberries
  • 1/2 cup low-fat plain yogurt
  • 1 tablespoon sugar, or 1/2 tablespoon Truvia or Domino Light
  • Berries for garnish

Directions:

Combine orange juice, banana, berries, yogurt and sugar in a blender; cover and blend until creamy. Garnish with berries and serve.

Stuffed Italian Toast

Makes 8 sandwiches

Filling:

  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, minced
  • 4 cups loosely packed fresh baby spinach
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon finely grated lemon rind (from 1 small lemon)
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • Salt and pepper                                                                                                                                                                                                                                                                    

bfd_Italianfrenchtoast

Toast:

  • 1 loaf hearty whole grain Italian bread, cut into 16 – 3/4-inch-thick slices
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup salt
  • 1-2 tablespoons extra-virgin olive oil, divided
  • Warm marinara sauce

Directions:

For the filling, heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, 1 to 2 minutes. Let cool, then coarsely chop.

In a small bowl, combine chopped spinach mixture, ricotta, Parmesan, lemon zest, basil, and oregano. Season to taste with salt and pepper.

Spread one bread slice with 2 tablespoons of filling, top with another slice of bread and press closed. Repeat with remaining bread to make 8 sandwiches in all.

Whisk together eggs, milk, salt, and garlic powder in a shallow baking dish.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.

Working with 1 sandwich at a time, quickly dip into egg mixture, turning to coat both sides. Add to hot oil. Repeat with 3 more slices, taking care not to overload pan. Cook for 3 minutes per side, or until golden brown. Remove from pan and keep warm.

Repeat with remaining oil (if needed) and 4 sandwiches.

Transfer to plates, spoon warm marinara sauce over top, and serve.

Yogurt-Zucchini Bread with Walnuts                                                                                                                   

Serve with a fruit salad

MAKES ONE 9-INCH LOAF

Ingredients:

  • 1 cup walnut halves (4 ounces)
  • 2 cups all-purpose flour or Eagle Brand Ultra Grain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar or sugar alternative
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup fat-free plain Greek yogurt
  • 1 cup coarsely grated zucchini (from about 1 medium zucchini)

Directions:

Preheat the oven to 325°F. Coat with cooking spray and flour a 9-by-4 1/2-inch metal loaf pan.

Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant.

Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.

In a large bowl, whisk the flour with the baking powder, baking soda and salt.

In a medium bowl, mix the sugar with the eggs, vegetable oil and yogurt.

Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.

Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean.

Let the loaf cool on a rack for 30 minutes before unmolding and serving.

MAKE AHEAD:  The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.

Eggs Baked Over Sauteed Mushrooms and Spinach                                                                             

Servings: 4

Ingredients:

  • 1 tablespoon olive oil
  • 1 large leek, white and light green parts only, cut into 1/2-inch pieces
  • 1 garlic clove, minced
  • 1 tablespoon unsalted butter
  • 1 pound white or cremini mushrooms, thinly sliced (about 6 cups)
  • 1/2 teaspoon salt
  • 1/4 cup dry red wine
  • 5 ounces baby spinach
  • Freshly ground pepper
  • 4 large eggs
  • 4 slices of whole-grain toast

Directions:

Preheat the oven to 350°F.

In a deep skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring, until softened, 3 minutes. Stir in the butter, garlic and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, 7 minutes.

Uncover and add the salt and red wine and cook over moderately high heat, stirring, until the liquid is reduced, 5 minutes. Add the spinach and stir until wilted, 2 minutes. Season with pepper.

Coat four 1-cup ramekins or small gratin dishes with cooking spray. Transfer the mushrooms and spinach to the ramekins and crack an egg on top of each.

Place the ramekins in the oven and bake for 10 to 12 minutes, until the eggs are set.  Let stand for 2 minutes; serve with the toasts.

Crepes with Sweet Yogurt and Raspberry-Apricot Sauce                                                                                

Makes 8 servings

  • 3 large eggs
  • 1 1/4 cups milk
  • Pinch of salt
  • 1 cup all-purpose flour or Eagle Brand Ultra Grain flour
  • 2-3 tablespoons unsalted butter, melted
  • 1/4 cup apricot preserves, low sugar, if available
  • 1/2 cup frozen raspberries
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups plain Greek-style yogurt (not fat free)
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon pure vanilla extract

Directions:

In a medium bowl, whisk the eggs with 1/4 cup of the milk and the salt until blended. Whisk in the flour until the batter is smooth, then whisk in the remaining 1 cup of milk and 1 tablespoon of the melted butter. Let the crepe batter stand at room temperature for about 20 minutes.

In a small saucepan, combine the apricot preserves with the raspberries and lemon juice and cook over moderate heat until jammy, about 5 minutes. Cover and keep warm.

In a bowl, mix the yogurt with the brown sugar and vanilla.

Heat a 10-inch crepe pan or nonstick skillet over moderate heat. Brush the pan with some of the melted butter. Pour in a scant 1/3 cup of the crepe batter and immediately rotate the pan to evenly coat the bottom. Cook the crepe until lightly browned on the bottom, about 45 seconds. Flip the crepe and cook until brown dots appear on the other side, about 15 seconds longer.

See post on how to make crepes:

http://jovinacooksitalian.com/2012/12/27/new-years-eve-party-time/

Transfer the crepe to a large plate covered with parchment paper.

Continue making crepes with the remaining batter, brushing the pan with the remaining melted butter as needed. Place a sheet of wax paper in between each cooked crepe.

To Assemble Crepes: Spoon 3 tablespoons of the yogurt mixture onto each crepe and roll them up.

Transfer to individual serving plates. Spoon the raspberry-apricot sauce on top and serve.

MAKE AHEAD : The crepes can be made ahead and stacked, then rewarmed in a microwave oven for about 20 seconds.

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Posted by in apricot, Bread, Breakfast, Cheese, Crepes, eggs, Fruit, Healthy Italian Cooking, Herbs, lemon, Marinara, mushrooms, orange, Pizza, raspberries, sandwiches, spinach, Vegetables, yogurt, zucchini Tags:

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Healthy Weekday Meals To Kick Off The New Year

January 7, 2013

Most people are creatures of habit. We go to the grocery store on the same day every week and fill our carts with the same stuff. If it’s Monday, chicken’s for dinner and Wednesday, always means spaghetti. We are comforted with knowing what to expect—even if our meals aren’t that exciting–we know what we’re going to eat.

That’s what makes eating healthier so scary sometimes. We are so used to eating a certain way that we rarely think about what we’re actually putting into our bodies. So planning a healthier diet means paying attention to what’s on your plate.

Explore these tips for eating well:

  • Make half your plate fruits and vegetables.
  • Eat whole grains, such as whole wheat, oatmeal, and brown rice
  • Use healthy fats in your cooking, such as olive oil and canola oil
  • Choose low-fat milk, yogurt, or cheese.
  • Drink water instead of sugary drinks.
  • Choose lean sources of protein and don’t forget to add nuts to your meals.
  • Compare sodium in foods, especially soup and frozen meals and choose foods with less sodium.
  • Eat seafood at least twice a week
  • Pay attention to portion size.
  • Drink tea.

All you need to round out these entrees is a garden salad with Italian dressing (made with olive oil) and some whole grain Artisan country bread.

 

Homemade Vegetable Soup

Makes about 9 cups; 60 calories per cup

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 6 cups vegetables fresh or frozen vegetables (about 28 ounces total)(see choices below)
  • 4 cups liquid (water, stock or broth), enough to cover
  • 15 ounces canned diced tomatoes
  • 1 tablespoon dried herbs such as basil, Italian seasoning or other spice blends
  • 1/2 teaspoon kosher salt, if using water for liquid, otherwise to taste

Directions:

In a large pot or Dutch oven, heat olive oil until shimmery on medium high. Add onion, celery and carrots and stir well to coat with oil. Cook, stirring occasionally, until vegetables turn golden.

While the onion-celery-carrot mixture cooks, prep the other vegetables.  It helps to keep starchier vegetables (potatoes and sweet potatoes) separate from the rest. Stir vegetables in (starchier ones first) and let them cook for a few minutes, stirring often. Add the non-starchy vegetables and saute a few minutes more.

Cover with liquid. Add tomatoes, dried herbs and salt. Bring to a boil.

Cover and reduce heat to maintain a slow simmer and let cook for about 30 minutes or until vegetables are done.

Notes:

Vegetable Choices

Aim for 4 to 6 kinds of vegetables, varying color and shape and kind of vegetable. Use all fresh vegetables or half fresh vegetables and half frozen vegetables. Good fresh vegetables include bell peppers (red for color, green for price), turnips, fennel, rutabaga, sweet potatoes (peeled), potatoes (skins on), turnips, zucchini, bok choy, kohlrabi, cabbage, kale, spinach. Good frozen vegetables include corn, green beans and green peas.

Cooking Tips:

The trick to this soup is flavor and texture. For flavor, let the onion/carrot/celery mixture cook really well, until golden. For texture, the other vegetables should be cooked just until done.

Fresh Broccoli and Red Pepper Frittata

Makes 4 servings. (serving size: 1/4 of a 10-inch Frittata) 211 calories

Ingredients:

  • 1/2 cup water
  • 3 cups broccoli florets, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup thinly sliced red bell pepper strips
  • 5 large eggs
  • 2 tablespoons fat free milk
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon dried thyme leaves, crushed
  • 1/8 teaspoon ground red pepper
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Directions:

Preheat broiler.

Bring 1/2 cup water to a boil in a medium nonstick skillet with a cover over medium-high heat. Add broccoli, and return to a boil. Cover and boil 2 minutes or until just crisp-tender. Drain well in a colander.

Wipe skillet dry with a paper towel. Reduce heat to medium; add oil, and heat. Add onion and bell pepper, and cook 3 minutes or until onion is translucent, stirring frequently. (Note: Do not overcook peppers, as their color will start to fade.)

Meanwhile, combine eggs, milk, 1/4 teaspoon salt, thyme, and ground red pepper in a medium bowl. Stir until well blended.

Reduce heat to medium-low. Add broccoli to onion/pepper mixture in skillet, and stir gently. Pour egg mixture evenly over all. Cover tightly, and cook 12 minutes or just until set. Remove from heat; sprinkle with remaining salt, and top with cheese.Place in the broiler and cook until top starts to brown lightly.  watch carefully so the top does not burn. Let stand 10 minutes before cutting.

 

Italian Seafood Stew

6 servings

Serving Size: 2 cups; calories 214

Ingredients:

  • 8 ounces fresh or frozen cod or other white fish
  • 8 ounces fresh or frozen shrimp
  • 1 cup finely chopped leeks
  • 1 medium fennel bulb, trimmed, cored, and chopped (1 cup)
  • 1 stalk celery, chopped
  • 1 carrot, chopped 
  • 2 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 2 teaspoons dried Italian seasoning, crushed
  • 1/4 cup dry white wine or reduced-sodium chicken broth
  • 1-26 ounce container Pomi diced tomatoes, undrained
  • 1-14 ounce can reduced-sodium chicken broth
  • 1 ½ cups water
  • 1/2 cup clam juice
  • 1 pound mussels, soaked, scrubbed, and beards removed or clams
  • 1/2 cup snipped fresh Italian (flat-leaf) parsley

Directions:

Thaw fish and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut fish into 1-inch pieces. Peel and devein shrimp; halve shrimp lengthwise. Set fish and shrimp aside.

In an 8-quart Dutch oven, cook leeks, fennel, celery, carrot, and garlic in hot oil about 5 minutes or until vegetables are tender. Stir in tomato paste and Italian seasoning; cook for 1 minute. Add wine and stir until wine is nearly evaporated.

Stir in tomatoes, broth, the water, and clam juice. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, for 10 minutes.

Add mussels or clams and fish. Cover and cook about 5 minutes or until shellfish open. Discard any that do not open. Add shrimp; cook for 1 to 2 minutes more or until shrimp are opaque. Stir in half of the parsley. Ladle into shallow soup bowls. Sprinkle with the remaining parsley. Makes 6 servings (2 cups each)

Tip

Scrub mussels or clams in shells under cold running water. Remove beards on mussels. In an 8-quart Dutch oven, combine 4 quarts cold water and 1/3 cup salt; add mussels or clams. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice to rid the shellfish of sand.

 

Spaghetti with Tomatoes & Shrimp

Makes: 4 servings; Calories 275 per serving

Ingredients

  • 8 ounces dried whole wheat spaghetti
  • 1 tablespoon olive oil
  • 12 ounces medium shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1-26 ounce container Pomi chopped tomatoes, undrained
  • 3 tablespoons tomato paste
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
  • 1 tablespoon drained capers
  • 1/4 teaspoon red pepper flakes
  • Chopped fresh basil (optional)

Directions

In a medium saucepan cook pasta according to package directions. Drain.

Meanwhile, in a large saucepan or skillet, heat the olive oil over medium heat. Add the shrimp and garlic and cook until the shrimp are opaque throughout, about 4 minutes. Transfer the shrimp mixture to a bowl and set aside.

Add the tomatoes, tomato paste, basil, oregano, capers, and red pepper flakes to the skillet. Bring to a simmer and cook 10 minutes, uncovered, stirring occasionally. Return the shrimp mixture to the pan and cook until heated through, about 2 minutes. Add pasta and heat. Turn into serving bowl and garnish with basil.

Peppered Chicken in Marsala Sauce

Makes: 6 servings; 275 calories per serving

Ingredients

  • 6 chicken breast halves (about 3 1/2 pounds total)
  • 2 teaspoons olive oil
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon salt, divided
  • 2 cups sliced fresh mushrooms
  • 1 tablespoon butter
  • 3 tablespoons all-purpose flour or Wondra instant flour
  • 1 ¼ cups reduced-sodium chicken broth
  • 1/4 cup dry Marsala
  • Coarsely ground black pepper (optional)

Directions

Preheat oven to 425 degrees F. Skin chicken. Brush chicken with oil; sprinkle black pepper and 1/4 teaspoon salt over chicken. Arrange chicken in a 15 x 10 -inch baking pan. Bake, uncovered, for 35 to 40 minutes or until chicken is tender and no longer pink (170 degrees F).

Meanwhile, for sauce, in a medium saucepan, cook mushrooms in hot butter until tender. Stir in flour and 1/4 teaspoon salt. Add broth and Marsala. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Place sauce on serving plates and top with a chicken breast. If desired, sprinkle with additional pepper.

Roasted Pecan Salmon Fillets

4 servings; 265 calories per serving:

Ingredients:

  • 4 salmon fillets (5-6 oz. each)
  • Salt and pepper to taste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons seasoned breadcrumbs
  • 2 tablespoons chopped pecans
  • 1 tablespoon fresh parsley or 1 teaspoon dried rosemary
  • Wedges of fresh lemon

Directions::

1. Sprinkle salmon with salt and pepper. Place skin side down on baking sheet.

2. Combine mustard and honey, brush on top of salmon.

3. Mix topping of bread crumbs, nuts, and parsley or rosemary and sprinkle over salmon.

4. Bake at 400°F 15-20 minutes or until flaky. Serve with wedges of fresh lemon.

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Posted by in broccoli, Cheese, Chicken, clams, eggs, Fish, fish stew, Healthy Italian Cooking, mussels, Pasta, peppers, salmon, shrimp, Soup, tomatoes, vegetable, Vegetables Tags: , , , , , ,

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New Year’s Day Brunch

December 28, 2012

How is New Year’s Day Celebrated Around the World?

Celebrating New Year’s Day is one of the oldest customs around the world. Ringing church bells, tooting horns and ear-piercing shrieks echo throughout the world on this holiday. Since this festival marks the beginning of the year, New Year’s Day is thought of as a perfect time for a “clean start”, so people worldwide resolve to act better in the year just beginning than in the year just ended. Many New Year’s traditions are similar, but some are different. Here are some interesting customs, past and present, around the world.

In the United States, New Year’s Day is observed on January 1st and, for many, it is a day of recovery from the New Year’s Eve celebrations the previous night. In some towns and cities, parades are held and special football games are played. The birth of the first baby in the New Year is often celebrated with gifts to his or her parents and appearances in local newspapers and on local news shows. Many people make New Year’s resolutions. These are usually promises to themselves that they will improve something in their own lives. Common New Year’s resolutions are to stop smoking or drinking alcohol, to lose weight, exercise more or to live a healthier lifestyle.

People in China celebrate this holiday for several weeks between January 17th. and February 19th., at the time of the new moon. The Chinese called this time of feasting and celebrations Yuan Tan. Lanterns illuminate the streets as the Chinese use thousands of lanterns “to light the way” for the New Year. The Chinese believe that evil spirits roam the earth at the New Year, so they let off firecrackers to scare off the spirits and seal their windows and doors with paper to keep the evil demons out.

In Scotland, the New Year is called Hogmanay. In many of the villages barrels of tar are set afire and then rolled down the streets. This ritual symbolizes that the old year is” burned up” and the new one is allowed to enter.

In Great Britain the custom of “first footing” is practiced. The first male visitor to the house, after midnight, is supposed to bring good luck. The man brings a gift of money, bread, or coal, to ensure the family will have plenty of these in the year to come. The first person must not be blond, red-haired, or a women, as these are supposed to be bad luck.

New Year’s Day is also the Festival of Saint Basil in Greece. Children leave their shoes by the fireside on New Year’s Day with the hope that Saint Basil, who was famous for his kindness, will come and fill their shoes with gifts.

The Jewish New Year is called Rosh Hashanah. It is a holy time when Jews recall the things they have done wrong in the past and then promise to do better in the future. Special services are held in the synagogues, children are given new clothes and bread loaves are baked to remind people of harvest time.

The Indian New Year’s Day begins with a festival of lights called Diwali. Cards and gifts are exchanged and people finish off any uncompleted work.

Iran’s New Year’s Day, which is in March, celebrates not only the beginning of the new year according to the solar calendar, but also bahar, “the beginning of spring.”

On New Year’s Day in Japan, everyone gets dressed in their new clothes and homes are decorated with pine branches and bamboo–symbols of long life.

The French New Year is “Jour des Etrennes”, or Day of New Year’s Presents. Dinner parties are held for the entire family, where presents are exchanged.

In other European countries such as Italy, Portugal and the Netherlands, families start the New Year by first attending church services. Afterwards, they visit friends and relatives. In Italy boys and girls receive gifts of money on New Year’s Day. Some very old and popular customs in Italian history include:

Throwing pots, pans, and clothes out of the window to let go of the past and move toward the future.

Light a Christmas log before New Year’s Day to turn away evil spirits (who don’t like fire) and invite the Virgin Mary to warm the newborn Jesus.

Wearing red underwear for good luck.

 

It is fun to entertain your friends and family on New Year’s Day. It is a day of new beginnings, a return to normalcy after the craziness of the holidays, and it holds all of the hope and possibilities for the coming year. To make things as simple as possible, I suggest a New Year’s Day Brunch as a low stress, comfortable way to celebrate with friends and family. Plan a casual and comfortable party filled with delicious breakfast type foods, that can be prepared ahead of time and heated before serving.

The breads can be baked several days ahead or even frozen. The quiches can be baked a day ahead and reheated in a moderate oven. Depending on the number of people you are entertaining, you may need to make double the amount of quiches.The fruit salad can be made a day ahead and chilled.

Brunch Menu:

Bloody Marys

Fresh Fruit Salad

Zucchini, Tomato, and Swiss Cheese Pie

Mushroom Bacon Potato Crust Quiche

Banana-Chocolate Chip Muffins

Maple Nut Scones

Pot of Coffee

Christmas Cookies

 

 

Bloody Marys

Serves: 6 servings

Ingredients

  • 6 limes, juiced
  • 1 tablespoon celery seeds
  • 3 tablespoons grated fresh or prepared horseradish
  • 2 quarts tomato juice, chilled
  • 2 tablespoons hot sauce
  • 1 tablespoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups vodka, chilled in the freezer
  • Celery stalks, for serving
  • Cucumber spears, for serving
  • Handful fresh parsley stalks, for garnish

Directions

Combine the lime juice, celery seed, and horseradish in a pitcher. Stir the mixture with the end of a wooden spoon to blend and break up the celery seeds. Pour in the tomato juice, hot sauce, and Worcestershire sauce; season with salt and pepper. Stir everything together to combine.

Divide the vodka among 6 tall, chilled glasses filled with ice. Fill the glasses with the bloody mary mix and stir well.  Add celery, cucumber and parsley to each glass and serve.

 

Fresh Fruit Salad

8 servings

Ingredients

  • 2 cantaloupe melons cut into chunks
  • 1 honeydew melon cut into chunks
  • 3-4 kiwi, cut into slices
  • 1 bunch grapes, halved
  • 2 pineapple (cut into chunks)
  • 2 quarts strawberries (tops removed)
  • 1/2 cup orange juice

Combine fruit in large serving bowl. Drizzle in orange juice.

 

Zucchini, Tomato, and Swiss Cheese Pie

Ingredients:

  • 1 tablespoon unsalted butter, room temperature
  • 1/4 cup bread crumbs
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium tomatoes, seeded and diced
  • 3 medium zucchini, quartered lengthwise and thinly sliced
  • 1 teaspoon fennel seed
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 3 large eggs
  • 1/3 cup milk
  • 1/4 pound grated Swiss or mozzarella cheese
  • 3 tablespoons grated fresh Parmesan cheese

Directions:

Preheat oven to 375º F. Spread the 1 tablespoon butter on the bottom and sides of a 9 inch pie plate, then sprinkle the bread crumbs all over the sides and bottom. Allow whatever loose crumbs are left to just sit on the bottom.

Heat a large skillet over medium heat. Add the olive oil and the onion. Sauté until translucent, then add the garlic and sauté for another 3 minutes.

Stir in the diced tomatoes and sauté another 5 minutes. Raise the heat to high. Mix in the zucchini, fennel seed, salt and pepper. Cook about 5 minutes more. Remove the pan from the heat and cool 5 minutes. (The recipe may be prepared in advance to this point and chilled up to 24 hours. Bring to room temperature before proceeding.)

Beat the eggs in a large bowl. Stir in the milk, then mix in the zucchini mixture. Pour half into the prepared pie plate, top with the Swiss cheese, then pour on the remaining vegetable mixture. Sprinkle the Parmesan cheese all over the top.

Bake 30 minutes, or until a knife inserted in the center comes out clean and the top is golden brown. Let sit 10 minutes before cutting.

Mushroom Bacon Potato Crust Quiche

CRUST

  • 1/2 cup grated onion
  • 1 teaspoon salt
  • 1 teaspoon dry thyme
  • 1/4 cup unbleached All-Purpose Flour
  • 1 1/2 pounds Idaho potatoes, peeled
  • Olive oil for brushing crust

FILLING

  • 2 tablespoons olive oil
  • 2 1/2 cups (1 large) leek, sliced, washed, and drained
  • 4 cups sliced mushrooms
  • Salt and pepper to taste
  • 1 cup grated Fontina or Swiss cheese
  • 5 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon Worcestershire sauce
  • 5-6 slices Canadian bacon or ham

 Directions:

Preheat oven to 450°F. Grease a 9- or 10-inch deep-dish pie pan.

Set up a strainer over a bowl.

Grate the onions into the strainer and drain for 10 minutes, pressing out the extra liquid.

When the onions are drained, transfer them to a bowl and combine them with the salt, thyme and flour.

Grate the potatoes into the strainer. Press out any extra liquid, then combine with the onion mixture, mixing to combine.

Pat the mixture into the prepared pan bottom and up the sides.

After 25 minutes, brush the potatoes with oil, then bake for 15 minutes more, until the edges are golden brown. Remove from the oven and turn the oven temperature to 350°F.

While the crust is baking, heat the olive oil in a large skillet over medium-high heat. Add the leeks and mushrooms and cook until the leeks are wilted, and the mushrooms give up their liquid. Season with salt and pepper to taste.

Cover the baked crust bottom with Canadian bacon. Spread the vegetables over the bacon and sprinkle the cheese evenly on top.

Whisk the eggs, milk and Worcestershire together, and pour slowly over the vegetables. Return the quiche to the oven and bake for another 25 to 30 minutes, until the center is set. Remove from the oven and cool for 10 minutes before slicing. Serve warm.

 

Banana-Chocolate Chip Muffins

Ingredients:

  • 1 2/3 cups white whole wheat flour
  • 2/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/2 cup egg substitute
  • 1/4 cup canola oil
  • 1/4 cup fat-free (skim) milk
  • 1 teaspoon vanilla
  • 1/2 cup semisweet chocolate chips

Directions:

Heat oven to 375°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray, or line with paper baking cups.

In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon and salt.

In medium bowl, beat bananas, egg substitute, oil, milk and vanilla with a fork until smooth. Stir into flour mixture just until flour is moistened. Gently stir in chocolate chips. Divide batter evenly among muffin cups.

Bake 20 to 24 minutes or until light golden brown and toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack.

Makes 12 muffins


Maple Nut Scones

Ingredients

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter, cut into small cubes
  • 1/2 cup pecans or walnuts
  • 1/2 cup quick cooking oats
  • 1/2 cup maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

For the Topping

  • 3 tablespoons butter, melted
  • 1/4 cup maple syrup
  • 1/4 cup packed brown sugar
  • 1/4 cup quick cooking oats

Directions

Preheat the oven to 425 degrees F. Grease a large baking sheet or cover it with parchment paper.

In a large bowl, stir together the flour, baking powder, brown sugar, salt and cinnamon. Use a pastry knife to cut the butter into the dry ingredients until the mixture is coarse and uniform. Stir in the pecans and oats.

Form a well in the dry ingredients and pour in the syrup, milk, and extract. Stir to combine then remove to a floured counter and knead until uniform. (Do not over-knead. Too much kneading will develop the gluten in the flour and make the scone tough.)

Divide the dough into two pieces and press each into 3/4 inch thick circles. Cut each circle into six wedges and place them on the prepared baking sheet.

Mix the 1/4 cup oats and the 1/4 cup brown sugar together. Melt the 3 tablespoons of butter and brush on the scone wedges. Drizzle maple syrup over the wedges and sprinkle on the oat and brown sugar mixture. Let bake for 15 to 18 minutes or until the tops are lightly browned. Remove to a rack to cool.

 

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Posted by in Bread, Breakfast, Cheese, Cocktails, Coffee Cake, eggs, Fruit, Ham, Healthy Italian Cooking, Muffins, mushrooms, onion, potatoes, scones, tomatoes, zucchini Tags: , , , , , ,

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