Healthy Italian Cooking at Home

Category Archives: eggs

Nemi

Lake Nemi, Diana’s Sacred Grove, is a small circular volcanic lake in the Lazio region of Italy, 30 km (19 miles) south of Rome. The shores of the lake were the setting for one of the cruellest religious rites in honor of a local divinity, Diana of Nemi also known as “Diana of the Woods”, an Italian version of the Hellenic goddess, Artemis. Her sanctuary was found on the northern shore of the lake, beneath the cliffs of the town of Nemi. The lake has often been referred to by poets and scholars as, “Diana’s Mirror.” Diana is one of the more complex goddesses of mythology and her cult at Nemi was especially violent.

The “Rex Nemorensis” or king of the sacred grove, was the high-priest of Diana’s temple. The legend says that in her sacred grove there grew a large oak tree from which it was absolutely forbidden to break off a branch. Only a runaway slave could break off a branch, thus earning the right to fight the presiding high priest of the temple to the death. If the slave won, he could take the place of the priest and adopt his title of “rex nemorensis”. This violent rite of succession was based on the premise that the High Priest of Nemi always had to be at the height of his powers. He could never be ill nor could he die of old age.

Diana

Diana

This ritual continued up until the Imperial era, according to the ancient Roman historian, Suetonius. Emperor Caligula, angered by the fact that the high priest of Nemi had been in his role for too long, ordered him to be killed by an opponent of greater strength. In the II century AD the fight to preside over the sacred altar became symbolic in nature and the cult of Diana itself began to wane, almost completely disappearing after the advent of Christianity. The origins of the cult of Diana are mixed with legend and it is probable that this ancient myth on the Italian peninsula had Greek origins.

The locals will tell you that the spirit of the “rex nemorensis” still wanders in the woods around the lake and that you should take special care when walking in these parts. However, the lake is most famous for its sunken Roman ships, discovered there in the XV century. These ships were very large and technologically advanced for their time.

Gaius Julius Caesar Augustus Germanicus, acquired the nickname Caligula when he was still a little boy, playing in soldier’s boots several sizes too big for his feet. People started calling him Caligula which means “Little Boots” and they still called him that when he became the Roman Emperor in 37 A.D.

Caligula

As one of his royal passions, Emperor Caligula ordered several large barges to be built to use on Lake Nemi. For centuries scholars and historians debated Caligula’s reason for building the barges. Some contend that Caligula built the barges to show the rulers of Syracuse, Sicily and Egypt that Rome could match any luxurious pleasure barges that they built. Caligula bragged that his ships were the most luxurious in the world. Other scholars argue that Caligula designed one of his ships as a floating temple to Diana and some say that the other ship may have been used as a floating palace where Caligula and his court could indulge in the depravities that history has credited to him.

Suetonius, the Roman historian, described the two biggest barges as being built of cedar wood adorned with jeweled prows, rich sculptures, vessels of gold and silver, sails of purple silk and bathrooms of alabaster and bronze. The floors were paved with glass mosaic, the windows and door frames were made of bronze and many of the decorations were costly.

The flat-bottomed Nemi barges were not self-propelled. Instead, they were attached to the shore by chains and bridges stretching across the water so people and commerce could travel back and forth. The two largest ships were about 250 feet long and 70 feet wide, nearly covering Lake Nemi.

nemi 3

Nemi 2

Caligula had no suspicions that officers of the Praetorian Guard and members of the Roman Senate and of the Imperial Court were conspiring to assassinate him. Although they successfully assassinated Caligula on January 21, 41 AD., the assassins were unsuccessful in their goal of restoring the Roman Republic. After Caligula’s assassination, the Roman Senate and the Praetorian Guard attempted to destroy everything connected with him, including his barges, which they pillaged and sank.

Fishermen handed down memories of Caligula’s palatial Nemi ships to their descendants, some swearing that they could see the shadowy outlines of the ships in the waters of Lake Nemi. The ships were actually buried in the mud 200 yards distant from each other in five fathoms of water; one 150 feet from the bank and the other 250 feet from the bank.

Legends of Caligula’s sunken ships filled with fabulous treasures were passed down through generations of Lake Nemi citizens. For centuries local fisherman considered Caligula’s sunken barges local landmarks and some explored the wrecks and took small treasures from them, but it wasn’t until the Middle Ages that anyone tried to explore and raise Caligula’s legendary ships.

In 1446 Cardinal Prospero Colonna, an Italian humanist, and Leon Battista Alberti, a  renowned engineer, followed the clues in the local legends about the Nemi barges, but the wrecks lay too deep to be salvaged effectively at the time. The Fascist government of Benito Mussolini worked to recover Caligula’s ships for about five years – from October 1928 to October 1932. Mussolini ordered the Italian Navy engineers to drain Lake Nemi. A London Times story reported that everyone on the site cheered as the waters receded to reveal the first Nemi ship.

With all of the water removed, the level of Lake Nemi dropped 66 feet and a mud shower occurred as a result of the sinking of the lake floor. Work stopped while the government and the archaeologists debated the future of the project and Lake Nemi began refilling with water. The second ship had already begun to dry out and re-submerging caused a great deal of damage to it. The Italian Minister of Public Works ordered the project and all of the research related to it to be abandoned on November 10, 1931. The Navy Ministry, which had participated in the original recovery, petitioned the Italian Prime Minister to resume the project on February 19, 1932 and the government granted permission. Pumping out the waters of Lake Nemi resumed on March 28, 1932 and the second ship was recovered in October 1932.

The hulls of the Nemi ships and their contents were recovered, as well as items scattered around the ships, including bronze and marble ornaments, tiles and utensils. The recovery of the Nemi ships settled a prolonged and contentious scholarly argument. Before the ships were recovered, many scholars scoffed at the idea that the Romans were capable of building large enough ships to carry grain, despite ancient sources that said they had built such ships. The size of the Nemi Ships proved that the ancient sources were correct.

Over the centuries, scholars have also debated whether or not the lead bars found on the bottom of the Mediterranean Sea were from anchors used on Roman ships. The Nemi ships were built during the transition between the use of wooden and iron anchors and they were the first Romans ships found with intact anchors. The Nemi ships confirmed that the lead bars were from the anchors. Additionally, the Romans made ball bearings out of lead and they probably used the ball bearings on the Nemi ships to make the statues of the gods rotate.

Both of Caligula’s Nemi ships contained several hand-operated bilge pumps working like modern bucket dredges, the oldest example of this type of pump ever found. Piston pumps on the two Nemi ships supplied hot and cold running water through lead pipes. The Romans used the hot water for baths and the cold water for fountains and drinking water. This piston pump technology later was lost to history and not rediscovered until the Middle Ages.

The Italian government built a museum called the Lake Nemi Museum over both ships in 1935 and it opened in January 1936.

Source: History Because It’s Here

The Cuisine of the Roman Empire

Food, like the weather, seems to be a universal topic of conversation, endlessly fascinating and a constant part of our lives. In addition to art and archaeology, we have information on Roman food from a variety of written sources. Here are two ancient recipes for porridge written by Cato the Elder from De Agricultura.

Recipe for Punic porridge:

Soak a pound of groats in water until it is quite soft. Pour it into a clean bowl, add 3 pounds of fresh cheese, 1/2 pound of honey, and 1 egg, and mix the whole thoroughly; turn into a new pot.

Recipe for wheat pap:

Pour 1/2 pound of clean wheat into a clean bowl, wash well, remove the husk thoroughly, and clean well. Pour into a pot with pure water and boil. When done, add milk slowly until it makes a thick cream.

For those who could afford it, breakfast, eaten very early, would consist of salted bread, milk or wine and perhaps dried fruit, eggs or cheese. The Roman lunch, a quick meal, eaten around noon could include salted bread or be more elaborate with fruit, salad, eggs, meat or fish, vegetables and cheese. Dinner, the main meal of the day, would be accompanied by wine, usually well-watered. An ordinary upper class dinner would include meat, vegetable, egg and fruit.

An Ancient Roman Meal

Nemi 4

 

Roman Egg Drop Soup – Stracciatella

Ingredients

  • 2 quarts (liters) mixed meat broth
  • 4 eggs
  • 3 tablespoons freshly grated Parmigiano
  • 1 tablespoon very finely minced parsley
  • 3 tablespoons semolina
  • A pinch of freshly ground nutmeg

Directions

In a bowl, combine the eggs, semolina, grated cheese, nutmeg and parsley. Add a ladle of cold broth and beat the mixture lightly with a fork or whisk.

Bring the remainder of the broth to a boil. Add the egg mixture all at once, stirring vigorously with a whisk or fork to break up the egg, which will form fine, light flakes or small rags (straccetti, in Italian) that give the soup its name.

Simmer for another 2-3 minutes, stirring constantly, and serve with a little more grated Parmigiano on the side.

SAMSUNG CSC

Aliter Lenticulam (Lentils)

Ingredients

  • 750 ml sweet white wine
  • 250 g green lentils
  • 3 large leeks, sliced
  • 1 large bunch fresh coriander, chopped
  • Pinch of asafoetida (an ancient spice similar to garlic with an onion flavor)
  • Dash of bitters
  • Generous handful of fresh mint, chopped
  • 225 g honey (This amount used in the recipe’s translation is excessive, as a reader kindly pointed out. After researching amounts of honey used in the Roman days, I would say no more than a half a cup should be used, if that. A couple of tablespoons would probably suit our current tastes. That was all I used when I tested the recipe.)
  • Generous splash of wine vinegar
  • Generous splash of must (grape juice boiled until it’s reduced to 3/4 of its volume)
  • 3 teaspoons coriander seeds
  • 1 teaspoon rosemary, chopped
  • Extra virgin olive oil
  • Freshly ground black pepper

Directions

Add a little oil to a pan and, when hot, stir-in the asafoetida and coriander seeds. Cook until the seeds begin to splutter, then grind to a powder with a pestle and mortar. Add the rosemary leaves and pound to crush them. Add just enough vinegar to bring the mixture together as a paste and add a dash of bitters.

Combine the sweet wine and lentils in a pan, bring to a boil, reduce to a simmer, cover and cook until the lentils are tender (about 60 minutes). When the lentils are almost done add the leeks, honey, coriander and mint along with the spice and vinegar blend. Flavor with a little more wine vinegar and must.

Simmer for a further 15 minutes or until the leeks are tender. Garnish with extra-virgin olive oil and black pepper, then serve.

Nemi 6

Aliter Sepias

This is a traditional ancient Roman recipe for a classic dish of cooked squid or cuttlefish served in a spiced and herb white wine sauce thickened with an egg yolk.

1 kg cooked squid or cuttlefish

For the Sauce:

  • 1/2 teaspoon freshly ground black pepper 
  • 1/2 teaspoon lovage seeds (or celery seeds) 
  • 1/2 teaspoon coriander seeds 
  • 1/2 teaspoon dried mint, crumbled 
  • 1 raw egg yolk 
  • 1 teaspoon honey 
  • 60 ml fish stock 
  • 60 ml white wine 
  • 1 teaspoon white wine vinegar 
  • 2 teaspoons olive oil

Directions

Pound together the pepper, lovage (or celery) seeds, coriander and mint in a mortar. Work in the honey, stock, wine, vinegar and olive oil then pour into a pan.

Heat slowly and, when warm, gently whisk in the beaten egg yolk. Bring to a simmer (do not boil) and cook on low heat until thickened.

Arrange boiled or fried squid (cuttlefish) on a warmed serving dish, pour the sauce over the squid.

Nemi 7

Honeyed Quinces

This is a traditional ancient Roman recipe for a dessert of quinces boiled in a sauce of white wine and honey. Pears can be substituted but quinces are more tart. If using pears reduce the honey by 1/3 and add the juice of half a lime.

Ingredients

  • 10 quinces 
  • 100 ml honey 
  • Cinnamon 
  • 250 ml sweet white wine

Directions

Peel, core and dice the quinces and put them in a saucepan. Add the wine and honey and bring to a simmer. Cover and cook for 30 minutes or until they are soft (reduce the cooking time for pears). Chill before serving. Pour into individual bowls.

 

About these ads

 

100_0722

When you become a member of a Community Supported Agriculture (CSA), you purchase a “share” of vegetables from a regional farmer. Weekly during the growing season in your area, your farmer will deliver that share of produce to a convenient drop-off location in your neighborhood. CSA members pay for an entire season of produce upfront and shares usually include 7-10 types of vegetables; enough for a family of 2-3 people.

This arrangement creates several rewards for both the farmer and the consumer. The farmers receive payment early in the season, which helps with the farm’s cash flow and the farmers have an opportunity to get to know the people who eat the food they grow. The consumer gets to eat fresh picked food with all the flavor and vitamin benefits, learn more about how the food is grown and develop a relationship with the farmer who grows the food.

Jeta farms

Jeta Farms

My CSA is Jeta Farms, a family owned and operated farm located in Elberta, Al. They offer a variety of vegetables and some specialty and heirloom varieties. They do not plant GMO vegetable crops. I pick up my share on Saturday mornings and the produce is truly fresh and delicious. As soon as I get my share home, I start planning the week’s menu.

See the photo at the top of the post for last Saturday’s share, which included: a dozen ears of corn-on-the-cob, 2 eggplant, 4 plum tomatoes, 2 cucumbers, a package of blackberries, 2 large bell peppers, 4 patty pan squash, a pound of Italian green beans, a sack (about 5 lbs) of potatoes, lots of zucchini and yellow squash.

I was able to create a whole week’s worth of meals using these vegetables. All the herbs used in the recipes come from my garden.

  • Sunday: Grilled Italian sausage, 2 grilled corn on the cob (from the corn share) and potato salad (from the potato share)
  • Monday: Eggplant-Tomato Bake (recipe below) and sautéed zucchini (from the zucchini share) over Orecchiette pasta
  • Tuesday: Stuffed peppers (recipe below) and cucumber (from the cucumber share) salad 
  • Wednesday: Grilled fish, grilled summer squash (recipe below) and potato salad
  • Thursday: Chicken Oreganata, Italian green beans (recipe below) and eggplant bake
  • Friday: Corn Chowder (recipe below) and hash-browned potatoes (from the potato share) with eggs
  • Saturday: Grilled shrimp, grilled patty pan squash (recipe below) and tomato salad
  • The blackberries became dessert; see the Blackberry Crumble recipe in my post on Using Summer Fruit
Potato Salad

Potato Salad

Hash Browns

Hash Browns

Eggs Over Hash Browns

Eggs Over Hash Browns

Orecchiette Pasta

Orecchiette Pasta

Here are some of the recipes I used for this menu.

Eggplant Tomato Bake

100_0726

Ingredients

  • 2 medium eggplants, peeled and cut into 1/4” round slices (from the eggplant share)
  • 3/4 lb package fresh mozzarella cheese, thinly sliced
  • 4 plum tomatoes, cut into 1/4”slices (from the tomato share)
  • 1 to 1 1/2 cups Italian seasoned bread crumbs
  • 1/2 cup Egg Beaters (refrigerated egg substitute)
  • Olive oil
  • Fresh or dried oregano

Directions

Preheat the oven to 425 degrees F. Oil two baking sheets.

Dip eggplant slices in the egg substitute and then coat in the bread crumbs. Place the slices on the prepared pans and bake until brown, about 20 minutes, turning the slices over halfway through baking.

Oil a 13 x 9 inch glass baking pan. Cover the bottom of the pan with eggplant slices and add half the tomatoes and half of the cheese. Add another layer of eggplant slices, tomatoes and cheese. Sprinkle the top layer with oregano.

Bake in the oven, uncovered, for 30 minutes. Let sit 10 minutes before serving.

Stuffed Peppers

100_0739

 

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 lb ground turkey
  • 2 garlic cloves, chopped
  • 1/2 medium onion, diced
  • Fresh corn kernels, cut off 2 cobs from the corn share
  • 1/2 cup yellow squash, diced (from the squash share)
  • Sea salt and fresh ground pepper, to taste
  • 2 tablespoons fresh chopped parsley
  • 2 large bell peppers: halved and seeded (from the bell pepper share)
  • 4 heaping tablespoons of your favorite prepared BBQ sauce
  • 1 cup shredded cheddar cheese

Directions

Preheat your oven to 375 degrees F. Put a kettle of water on to boil.

Heat olive oil in a large skillet over medium heat and cook the ground turkey until browned..
Add the chopped garlic, onion, corn and squash; stir and heat through. Season mixture with sea salt and pepper. Stir well to combine the flavors. Remove from heat. Add in the chopped parsley and cheese.

Coat a shallow baking dish that will fit the halved peppers with cooking spray. Stuff the halved peppers with the turkey mixture, pressing it in firmly. Place the stuffed peppers in the baking dish. Top each pepper with a spoonful of BBQ sauce.

Pour about an inch of hot boiled water into the bottom of the baking pan, around the peppers, and loosely cover the pan with a foil tent. This helps to cook the peppers. Bake for 40-45 minutes, until the peppers are fork tender.

Grilled Summer Squash

100_0758

 

Ingredients

  • 1-1/2 lbs green and yellow squash, trimmed and sliced diagonally into 1/2-inch-thick ovals (from the squash share)
  • Kosher salt
  • 1 cup packed fresh basil leaves
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons grated Parmigiano-Reggiano
  • 1/2 cup balsamic vinegar
  • Freshly ground black pepper
  • 2 tablespoons toasted pine nuts

Directions

Prepare a gas or charcoal grill fire.

In a colander, toss the squash with 2 teaspoons kosher salt and drain for 30 minutes; transfer to a large bowl.

Meanwhile, put the basil, Parmigiano-Reggiano, 1/4 cup of the olive oil and 1/2 teaspoon salt in a food processor and purée until smooth.

In a small saucepan over medium-low heat, boil the balsamic vinegar until syrupy and reduced to about 2 tablespoons., 8 to 10 minutes.

Mix the squash with the remaining 2 tablespoons extra-virgin olive oil and a few grinds of freshly ground black pepper. Grill, turning once, until golden and tender, 8 to 12 minutes.

Arrange the squash on a platter, dot with the pesto and balsamic syrup. Sprinkle with pine nuts and serve.

Italian Flat Green Beans With Tomatoes and Garlic

100_0736

Ingredients

  • 1 lb Italian flat green beans, trimmed and cut on the diagonal into 3-inch pieces (from the green bean share)
  • 2 tablespoons extra virgin olive oil
  • 3 medium garlic cloves, cut into very thin slices ( a 1/4 cup)
  • 1 tomato, cut into 1/2-inch dice ( 8 ounces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, freshly ground
  • 6 -8 basil leaves, cut into chiffonade ( stacked, then rolled tightly and cut into very thin strips)

Directions

Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 minutes. Drain immediately.

While the beans are cooking, heat the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn.

Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through. Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed.

Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.

Corn Chowder

100_0732

Ingredients

  • 8 corn on the cob from the corn share
  • Corn Stock, see below
  • 1 large onion, diced (about 2 cups) 
  • 2 large carrots, diced (about 1 cup)
  • 2 ribs celery, diced (about 1-1/2 cups)
  • 1 red bell pepper, diced 
  • 1 yellow squash, diced (from the squash share)
  • 2 lbs potatoes, diced (from the potato share)
  • 1 teaspoon seafood seasoning (such as Old Bay)
  • 2 fresh whole sprigs of thyme 
  • 1 teaspoon kosher salt
  • 1 1/2 cups (1 can) evaporated whole milk

Directions

Cut the corn kernels from the 8 cobs and reserve the corn and cobs separately. Place the corn cobs and 4 quarts water in a large soup pot. Bring to a boil over high heat and immediately reduce to a simmer and cook for 45 minutes. Remove the cobs and discard.

Add half the reserved corn and all the vegetables to the soup pot and return the broth to a boil; reduce the heat to a simmer and cook for 25-30 minutes or until the vegetables are tender.

With an immersion blender, puree the soup right in the soup pot. Add the seasonings, remaining corn and milk. Heat on low for about 15 minutes or until the corn is tender.

Grilled Patty Pan Squash with Italian Salsa Verde

Pattypan Squash 004001

 

4 servings

For the salsa verde:

  • 1 large garlic clove, halved, 
  • Salt to taste
  • 1 anchovy fillet, rinsed
  • 1 tablespoon capers, rinsed and chopped
  • 1/4 cup extra virgin olive oil
  • 3/4 cup (tightly packed) parsley leaves
  • Freshly ground pepper

For the squash:

  • 4 small to medium patty pan squash from the squash share
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground pepper

Directions

Combine the garlic, salt, anchovy fillet and capers in a food processor. With the motor running add the olive oil with the parsley and blend to a purée. Season to taste with salt and pepper. If serving within a few hours, allow to sit at room temperature. Otherwise, refrigerate and allow to come to room temperature before serving.

Prepare an outdoor grill.

Slice the patty pan squash in half horizontally and coat with the olive oil. Season with salt and pepper to taste.

Grill the squash for about 5 minutes on each side or until they are tender all the way through.

Transfer the squash to a serving platter. Top each one with a teaspoon or two of the salsa verde and serve.

Yield: 4 servings


basil-varieties

Basil comes in many different varieties, each of which have a unique flavor and smell. Described below are 12 varieties, but there are even more – well over sixty.  I never realized that there were so many varieties of basil until I shopped at a nursery for my plants. If it weren’t for its distinctive smell, it would be difficult to recognize all the different kinds of basil.   Leaves range from a mint color to dark green to purple and grow in size from tiny to large – some are even ruffled!

Basil is traditional in Italian, Mediterranean and Thai cuisine. It is superb with veal, lamb, fish, poultry, white beans, pasta, rice, tomatoes, cheese and eggs. It blends well with garlic, thyme and lemon. Basil adds zip to mild vegetables like zucchini, summer squash, eggplant, potatoes, cabbage, carrots, cauliflower, parsnips, spinach and to the soups, stews and sauces that contain these vegetables. Basil is also one of the ingredients in the liqueur, Chartreuse.

Bring the wonderful fragrance of basil indoors by incorporating them in potpourri, sachets and dried winter bouquets. The sweet-scented Opal basil and Thai basil are particularly good for these projects. Other fragrant varieties include lemon, lime and cinnamon basil.

basil-christmas
1. Christmas Basil

With 2-inch, glossy green leaves and purple flowers, Christmas basil adds fruity flavor to salads and drinks, and the plants are gorgeous in the landscape. A beautiful border plant, it averages 16 to 20 inches tall and combines the attributes of both Sweet and Thai basil.

basil cinnamon2. Cinnamon Basil

This basil variety has a delightful fragrance and spicy flavor. A beautiful, 25 to 30 inch tall plant with dark-purple stems and flowers accented with small, glossy leaves. it’s a favorite basil to use for fresh arrangements, garnishes and in fruit salads.

basil-dark-opal

3. Dark Opal Basil

Dark Opal basil adds color to fresh summer floral displays and depth to dried arrangements and wreaths. Beautiful and spicy in a salad or as a garnish, it can also be made into pesto, which adds an unexpected color and flavor to your pasta or bruschetta. The plants are attractive in the herb garden, ranging from 14 to 20 inches in height with purple stems, flower and leaves.

basil-holy

4. Holy Basil

A revered plant in the Hindu religion, Holy basil is also referred to as Sacred basil or Tulsi. Its leaves can be used to make tea for boosting your immune system. It is a beautiful plant in the garden with mottled green and purple leaves and grows to about 12 to 14 inches tall.

basil-lemon

5. Lemon Basil

This basil variety can be added to salads and fish dishes. A sprig of Lemon basil in a glass of iced tea is particularly delightful on a hot summer day. The 20 to 24 inch plants are light green with white flowers and 2½ inch long leaves.

basil-lime

6. Lime Basil

With small green leaves on compact 12 to 16-inch plants with white flowers, this basil variety’s lime scent and flavor makes it great in fish and chicken dishes. A simple syrup infused with Lime basil is a delicious addition to tea and margaritas.

basil-spicy-bush

7. Spicy Bush Basil

Spicy Bush basil has tiny leaves on small, mounded plants, which are perfect for pots or lining the garden in bonsai-like fashion. It only takes a few of Spicy Bush basil’s intensely flavored leaves to add a punch to a sauce or soup. The plants are a soft green and about 8 to 10 inches in height and width, with 1/2 to 1 inch long leaves.

basil-purple-ruffles

8. Purple Ruffles Basil

A feathery variation of Dark Opal, Purple Ruffles adds another dimension to the landscape, floral arrangements or garnishes. It has the same flavor as Opal basil and can be used similarly. It is a 16 to 20 inch-tall plant with 2 to 3 inch long leaves.

basil-sweet

9. Sweet Basil

This basil cultivar is the best choice for Italian sauces and soups and for making pesto. Varieties include Genovese, Napoletano, Italian Large Leaf and Lettuce Leaf. Plants range from 14 to 30 inches tall and are prolific in hot, sunny locations. Harvest the top four leaves often to keep the plant growing and sweetly flavored.

basil-sweet-thai

10. Sweet Thai Basil

An Asian variety with a distinct, spicy, anise-clove flavor, quite unlike common sweet basil, sweet Thai is a must for Asian cuisine and makes a nice addition to the herb garden for fragrance and color. It has purple stems and blooms with green leaves reaching 12 to 16 inched tall.

Basil-Greek

11. Greek Columnar

Greek Columnar’s attractive appearance is in the plant’s dense columnar shape. It does not flower, so the plant can be maintained throughout the year. It can be grown indoors in the winter. This basil has a pungent flavor that is best for stews and hearty dishes.

Basil-Lettuce-Leaf

12. Lettuce Leaf Basil

Lettuce Leaf Basil has the look of green, wrinkly lettuce but packs a bigger punch. The spicy flavor is typical of basils and tastes great with fresh tomatoes, in salads (your guests will be surprised by the rich flavor of what looks like a regular salad leaf!) and in any type of Mediterranean dishes. Pinch back the flowers to make a fuller plant.

Resources: Pantry Garden Herbs and Hobby Farms.

basil dip

Basil Herb Dip

A cool and refreshing dip for fresh vegetables and even chips and pretzels.

Ingredients

  • 1 cup loosely packed fresh basil leaves
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon country-style mustard
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Directions

Place the sour cream, mayonnaise, mustard and lemon juice into a blender, then add the basil leaves.
Pulse until the basil is incorporated throughout the mixture.
Chill for at least 20 minutes. This will keep in the refrigerator for 3 days.
Use one of these varieties:
Basil, Sweet
Basil, Genovese
Basil, Lemon
Basil, Italian Large Leaf

basil Tuscan-Bread-SaladTuscan Bread Salad

Ingredients

  • 2 teaspoons red wine or balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 slices of thick, whole grain or crusty bread cut in chunks
  • 1 large tomato, diced
  • 1/2 cucumber, diced
  • 4-5 jarred artichoke hearts, diced
  • 4 oz mozzarella cheese cut in chunks
  • 1/3 cup Kalamata olives
  • 1/3 cup torn basil leaves

Directions

Gently combine the bread, vegetables, basil, and cheese together.
Sprinkle with salt and pepper to taste and drizzle with vinegar and oil. Chill.
Use one of these varieties:
Basil, Sweet
Basil, Italian Large leaf
Basil, Lemon
Basil, Purple Ruffle

basil Tagliatelle_carbonara

Basil Carbonara

Ingredients

  • 1 lb pasta, cooked according to package directions
  • 10 slices of bacon, cooked and crumbled
  • 1/4 cup butter
  • 1/4 cup chopped onion
  • 6 cloves garlic, minced
  • 1/3 cup chicken broth
  • 3 eggs, beaten
  • 1 cup parmesan cheese
  • 1/2 cup fresh basil leaves

Directions

Sauté the onion and garlic in the butter.
After draining the cooked pasta, return the pasta to the cooking pot and place over medium heat.
Toss the pasta with the onion mixture, add chicken broth.
Beat the eggs and pour over the hot pasta stirring constantly to coat pasta and cook for about 3 minutes.
Add Parmesan, bacon and torn basil leaves. Serve immediately.
Use one of these varieties:
Lemon
Sweet
Italian Large Leaf

basil zucchini-soup3

 

 

Zucchini Basil Soup

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1½ cups roughly chopped sweet onions 
  • 1 tablespoon chopped garlic
  • 1/4 teaspoon salt, plus more to taste
  • 1 cup seeded and chopped sweet bell pepper (any color) 
  • 2½ cups coarsely chopped zucchini
  • 4 cups vegetable stock
  • 4 cups fresh spinach leaves, loosely packed
  • 1 cup coarsely chopped fresh sweet basil
  • Any number of toppings can add additional flavor: chopped fresh tomato, diced squash, croutons or Parmesan cheese.

Directions

Heat the olive oil in a large, thick-bottomed pot over medium-high heat. Sauté onions, garlic and salt until vegetables start to soften. Stir in pepper, zucchini and the stock. Bring to a simmer and cook until the pepper is soft, about 10 minutes.
Stir in the spinach and basil just until wilted. Use an immersion blender to blend until smooth. Add a topping and serve
Makes about 6 servings.

basil roast-beef-wrap

Roast Beef Wraps with Garlic Basil Aioli

Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon minced garlic
  • 1/2 cup coarsely chopped, loosely packed fresh basil (any variety will work in this sandwich)
  • 4 8-inch whole-grain sandwich wraps
  • 3 ounces fresh spinach leaves, stems removed
  • 6 ounces roast beef (Italian-style if available), thinly sliced
  • 6 ounces Provolone cheese, thinly sliced

Directions

To make the aioli, place mayonnaise, garlic and basil in a blender; purée until smooth.
Divide the mixture into four portions and spread each wrap evenly with aioli. Lay the spinach leaves evenly over the aioli.
Place beef, then Provolone in single layers over the spinach. Roll up tightly.
Chill until ready to serve.


Lost Cities 1

Pompeii

The city of Pompeii was an ancient town-city near modern Naples in the Italian region of Campania. Pompeii and much of the surrounding area, was mostly destroyed and buried under 4 to 6 m (13 to 20 ft) of ash and pumice in the eruption of Mount Vesuvius in 79 AD. Researchers believe that the town was founded in the seventh or sixth century BC by the Oscans and was captured by the Romans in 80 BC. By the time of its destruction, 160 years later, its population was probably around 20,000 and the city had a complex water system, an amphitheatre, gymnasium and a port. The eruption was cataclysmic for the town. Details of the destruction originally came from a surviving letter by Pliny the Younger, who saw the eruption from a distance and described the death of his uncle Pliny the Elder, an admiral of the Roman fleet, who tried to rescue stranded victims.

A multidisciplinary volcanological and bio-anthropological study of the eruption remains, merged with numerical simulations and experiments, indicate that at Vesuvius and the surrounding towns, heat was the main cause of death of people, who previously were thought to have died by ash suffocation. The results of the study, published in 2010, show that exposure to at least 250 °C (482 °F) hot surges at a distance of 10 kilometres (6 miles) from the vent was sufficient to cause instant death, even if people were sheltered within buildings. After thick layers of ash covered the two towns, they were abandoned and eventually their names and locations were forgotten.

Lost cities 3

The first time any part of them was unearthed was in 1599, when the digging of an underground channel to divert the river Sarno ran into ancient walls covered with paintings and inscriptions. An architect, Domenico Fontana, was called in; he unearthed a few more frescoes, then covered them over again and nothing more came of the discovery. Fontana’s act of covering over the paintings has been seen as censorship due to the sexual content of the paintings that were not considered in good taste in the climate of the religious reformation of the time.

A broader and intentional rediscovery took place almost 150 years later by Spanish engineer Rocque Joaquin de Alcubierre in 1748. Charles of Bourbon took great interest in the findings, even after becoming king of Spain, because the display of antiquities reinforced the political and cultural power of Naples, when Naples was under Spanish rule. The artifacts provided a detailed insight into the life of a city during the Pax Romana ( a peaceful period during the Roman Empire). Giuseppe Fiorelli took charge of the excavations in 1863. During early excavations of the site, occasional voids in the ash layer had been found that contained human remains. It was Fiorelli who realized these were spaces left by the decomposed bodies and so devised the technique of injecting plaster into them to recreate the forms of Vesuvius’s victims. This technique is still in use today, with a clear resin now used instead of plaster because it is more durable and does not destroy the bones, allowing for further analysis.

Lost cities 2

The objects buried beneath Pompeii were well-preserved for almost two thousand years. The lack of air and moisture allowed for the objects to remain underground with little to no deterioration, which meant that, once excavated, the site had a wealth of sources and evidence for analysis, giving detail into the lives of the Pompeians. However, once exposed, Pompeii has been subject to both natural and man-made forces which have rapidly increased their rate of deterioration. Weathering, erosion, light exposure, water damage, poor methods of excavation and reconstruction, the introduction of plants and animals, tourism, vandalism and theft have all damaged the site in some way. Two-thirds of the city has been excavated, but the remnants of the city are rapidly deteriorating. Today, funding is mostly directed into conservation of the site; however, due to the expanse of Pompeii and the scale of its problems, this is inadequate in halting the slow decay of the site. An estimated US-$335 million is needed for all necessary work on Pompeii. A large number of artifacts from Pompeii are preserved in the Naples National Archaeological Museum.

Lost city 2

Ostia Antica

The ruins of the ancient Roman town of Ostia Antica about 18 miles southeast of Rome aren’t nearly as well-known as those of Pompeii. However, Ostia Antica has its own allure. Not only is it the second-best-kept ancient Roman city anywhere in the world (after Pompeii), but archeologists have also just discovered that there is far more of it than anyone ever knew. If the new discoveries are excavated, Ostia Antica will be far larger than the ruins of Pompeii and possibly provide an even better window into the past. The problem – there are no funds to do the digging and the site is adjacent to Rome’s busy Fiumicino airport runways, so it will likely stay buried.

Archeologists have already learned a lot from Ostia Antica, which was an important river port for goods traveling to and from ancient Rome. Historians have long thought that Ostia Antica’s border was the Tiber River, which winds through Rome and into the Mediterranean Sea. The discovery of the new section of the ruins, which was led by the British Universities of Southampton and Cambridge, extends the city to the other side of the Tiber, meaning the river actually ran through the town, which changes everything. “This city was not just seafaring but also an emporium,” Darius Arya, an American archaeologist based in Rome who founded The American Institute for Roman Culture said, “We’ll learn a lot more about the goods shipped to and stored in this massive, sprawling town en route to Rome. There will be much more evidence of the warehouse and storage mechanisms and the associations that ran them.”

Lost city 3

Like many discoveries, the new part of Ostia Antica was found by accident. Last summer, archeologists discovered a Roman mausoleum and ancient dwelling while cleaning up a landfill on an adjacent dig. “They found a circular mausoleum covered with travertine blocks, built between the end of the first century B.C and the start of the first century A.D.”, Paola Germoni, Ostia’s superintendent, said when she presented the project. A wall structure was discovered under the park’s humus layer and the illegal dump site revealed a beautiful marble-covered pavement. The “secret” part of the ancient Roman port of Ostia Antica that was unearthed by British archaeologists showed that Ostia was larger than the Pompeii site. The team discovered a building twice the size of a football field, a boundary wall and large defensive towers under fields near the Rome airport – making the area 35 per cent larger than previously thought.

The findings change the way we think about how Rome’s port worked and how emperors kept one million Romans supplied with food. It shows Rome was importing significantly more food through the port than was thought. “It also sheds light on how important Ostia was to trade in the first 200 years of the millennium,” said Mariarosaria Barbera, superintendent of Rome’s archaeological heritage. Using handheld magnetic scanners and software to create images similar to aerial photographs, the team discovered three warehouses and the large building, that may have been a warehouse or a public building.

A slow decadence began in the late Roman era, around the time of Constantine I, with the town ceasing to be an active port and instead becoming a popular country retreat for rich aristocrats from Rome. The decaying conditions of the city were mentioned by St. Augustine when he passed there in the late 4th century. The poet Rutilius Namatianus also reported the lack of maintenance of the city in 414. With the end of the Roman Empire, Ostia fell slowly into decay and was finally abandoned in the 9th century due to the repeated invasions and sackings by Arab pirates.

Lost City 1

Ostia’s small museum offers a look at some of the city’s finest statuary — tangled wrestlers, kissing cupids and playful gods, to name just a few. Most of the statues are second and third century A.D. The portrait busts are of real people — the kind you’d sit next to in the public baths. Surviving frescoes, while scant, give a feeling for how living quarters may have looked. One display in the museum showed how the original Ostia Road was constructed: heavy posts buried deep and cemented in as a base, then a layer of stones, more concrete and finally the paving stones. Much of what had remained of these well-built roads was dug up and used for construction elsewhere.

The Cuisine of Pompeii and Ostia Antica

lost city 7

Sauteed Dandelions

Lost city 4

2 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, finely chopped
  • 1 bunch dandelions (about 3/4 pound), bottom quarter of stems removed, washed and shredded
  • Salt and freshly ground black pepper to taste

Directions

In a skillet, heat the olive oil and butter over medium-high heat and when the butter melts add the garlic and the dandelions. Cook until the dandelions wilt and the water evaporates, stirring occasionally, about 10 minutes. Season with salt and pepper and serve.

Pasta with Fried Eggs

Lost city 5

2 servings

Ingredients

  • 1/2 pound perciatelli (bucatini) or spaghetti
  • 3 tablespoons unsalted butter
  • 2 large eggs
  • 1/4 cup freshly grated parmigiano-reggiano cheese
  • 2 teaspoons freshly grated black pepper
  • Finely chopped fresh parsley 

Directions

Bring 6 quarts of water to a rolling boil over high heat, salt abundantly and add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain.
A few minutes before the pasta is done, melt the butter in a small nonstick skillet over medium heat. When the butter stops bubbling and turns a light brown, crack the eggs into the pan and cook until the tops set.
Transfer the pasta to a serving bowl and toss with the cheese and pepper. Divide the pasta into two bowls and slide an egg on top of each. Garnish with chopped parsley and serve.

Grilled Pork Chops over Soft Bread

Lost city 6

6 servings

Ingredients

  • 6 pork chops with some fat on them (about 2 1/2 to 3 pounds)
  • 1/4 cup melted lard or olive oil
  • Salt and freshly ground black pepper
  • Six 1-inch-thick slices good-quality Italian bread, crusts removed, and a little larger than the pork chops
  • Rosemary sprigs for garnish

Directions

Prepare a charcoal fire or preheat a gas grill for 15 minutes on high.
Brush the chops with some melted lard and sprinkle with salt and pepper to taste. Grill, turning once and brushing several times with melted lard, for 10 minutes. Grill, turning and basting occasionally, until golden brown and the ring of fat is slightly crisp, about another 30 minutes. Place the bread on a platter and place the grilled chops on top. Sprinkle with more pepper, garnish with rosemary and let rest a few minutes before serving.

 


father's day
Brunch is special. It’s almost always more of an occasion than a simple meal. Even if it’s just a midday meal with you and your partner, by its very nature, it’s a statement that we’re taking our time during this meal! What better way to celebrate Father’s Day, than to host a special brunch at home?

I think the main reason we don’t do this more often is because, in the midst of our busy lives, the planning can seem a little daunting. But after tending to a few things, a brunch get-together can actually be quite simple and seamless. Here are a few tips and recipes to help get you hosting this special meal:

Food is obviously something you want to think about for this get together. You can prepare a number of dishes, many with advance preparation, to suit a variety of tastes or you can choose one big dish along with a few little bites and nibbles that people can snack on while chatting. I always prepare a few different dishes, so I can please those family members with special diets, such as gluten-free or vegetarian. Mostly, I try to keep it healthy without losing all the great taste that many brunch recipes are known for. Fresh baked muffins and coffee cake are always a big hit. Don’t forget plenty of fresh fruit.

Not everyone drinks coffee, so it’s nice to have a few alternatives as well. A good herbal tea, fresh juice, like orange or grapefruit, or a fruity punch with a touch of champagne.

Father’s Day Brunch Menu

Father's day 1

Glazed Fruit Medley

Ingredients

  • 2 cups orange juice
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 3 cups cubed cantaloupe or honeydew melon
  • 3 medium firm bananas, sliced
  • 2 cups green grapes
  • 2 cups halved fresh strawberries

Directions

In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours.

Just before serving, combine the fruit in a large, attractive serving bowl. Drizzle with orange juice sauce; toss gently to coat. Yield: 10 servings.

Father's day 2

Lemon Ricotta Muffins

Ingredients

  • 1 cup all-purpose flour 
  • 3/4 cups cornmeal
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cups ricotta cheese
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 large egg, lightly beaten
  • Cooking spray

Directions

Preheat oven to 375°F.

Combine flour and cornmeal and the next 3 ingredients (through salt); make a well in the center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to the flour mixture, stirring just until moist.

Place 12 muffin-cup liners in a muffin baking pan; coat with cooking spray. Divide batter among the muffin cups. Bake at 375°F for 16 minutes or until a wooden pick inserted in the center comes out clean. Cool 5 minutes in the muffin pan. Remove muffins to a wire cooling rack.

Father's day 3

Meat and Potato Hash

Roasting the potatoes separately gives them a crisp texture without the addition of extra fat. This recipe can be doubled.

Serves 6

Ingredients

  • 1 lb Yukon gold potatoes, cut into ½ inch cubes
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb cooked chicken breast, beef pot roast, corned beef or pork roast, cubed
  • 8 oz button mushrooms, chopped
  • 1 small yellow onion, diced
  • 1 bell pepper, diced
  • 1 tablespoon thyme leaves, chopped
  • 1/2 teaspoon crushed red chili flakes
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons finely chopped parsley
  • Poached eggs, for serving over the hash

Directions

Heat the oven to 400°F. Place potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper; bake until tender, browned and slightly crisp, about 35-40 minutes. Set aside to cool.

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper and onion to the pan and cook, stirring, until soft, about 6 minutes. Add mushrooms and cook, stirring, until cooked, about 4 minutes. Add thyme, chili flakes and garlic and cook, stirring, for 2 minutes more.

Add the cooked meat or poultry of choice and the potatoes. Season with salt and pepper and cook, stirring occasionally, until all the ingredients are warmed through, about 6 minutes. Transfer to a serving platter and sprinkle with parsley. Serve a poached egg on top of each serving, if you like.

Perfect Poached Eggs

To make perfect poached eggs, crack a chilled egg into a small bowl. Bring a deep pot of water to a simmer. Swirl the water in a circle with a wooden spoon, then tip the egg out of the bowl into the center of the swirling water. Cover, turn off the heat, and remove the egg with a large slotted spoon after 2 minutes for soft poached eggs.

father's day 6

 

Baked Vegetarian Zucchini Frittata

Ingredients

  • 4 cups shredded zucchini (1 pound)
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 4 eggs
  • 1/2 cup finely shredded Parmesan cheese (2 ounces)
  • 1 teaspoon snipped fresh basil
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded mozzarella cheese (2 ounces)
  • 1 medium zucchini, very thinly sliced (1-1/4 cups)
  • 2 large tomatoes, sliced
  • Sliced pitted ripe olives

Directions

Preheat the oven to 350 degrees F. Lightly coat a 10 inch round baking pan with cooking spray; set aside.

Spread shredded zucchini on a large platter or shallow baking pan; sprinkle evenly with salt. Let stand for 15 minutes. Using paper towels, gently press excess moisture from the zucchini.

Meanwhile, heat oil in a small skillet over medium-high heat. Add onion; cook until the onion is tender. Remove from the heat.

In large bowl, combine eggs, Parmesan cheese, basil and pepper. Stir in shredded zucchini, cooked onion and mozzarella cheese. Pour into the prepared baking pan, spreading evenly.
Bake about 20-25 minutes or until the top is lightly browned and the eggs are set. Arrange whole zucchini slices on top of the baked mixture and place the tomato slices on top of the zucchini.

Sprinkle with olives and additional Parmesan cheese. Bake for 10 minutes more. Cut into small wedges.

Father's day 4

Blueberry Coffee Cake

Ingredients

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg white
  • 1 cup low-fat buttermilk
  • Cooking spray
  • 1 1/2 cups fresh blueberries
  • 1/2 cup sliced toasted almonds
  • 1 tablespoon coarse sugar

Directions

Preheat the oven to 350°F.

Lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, baking powder, soda and salt, stirring with a whisk in a medium bowl.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg and egg white; beat well.

Add flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture; mix after each addition.

Gently fold in the blueberries.

Spoon the batter into a 9-inch round baking pan coated with cooking spray. Level the batter with a spatula and sprinkle the top evenly with the sliced almonds and then the coarse sugar.

Bake for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in the pan 10 minutes on a wire rack; remove the cake from the pan, if desired. Cool completely on a wire rack.

Father's day 5

Pear Hazelnut Coffee Cake

Ingredients

  • 1 medium pear
  • 1/2 cup brown sugar
  • 1/4 cup canola oil
  • 3/4 cup milk
  • 2 egg whites, lightly beaten
  • 1/2 teaspoon vanilla
  • 2/3 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon finely shredded lemon peel
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cups quick-cooking rolled oats
  • 2 tablespoons chopped hazelnuts

Directions

Preheat the oven to 375 degrees F. Lightly coat a 9 inch round baking pan with nonstick cooking spray; set aside.

Core and slice the pear; set aside.

In a large bowl, stir together the sugar and the oil. Add milk, eggs and vanilla. Beat with an electric mixer on medium speed for 1 minute.

In a small bowl, combine the all-purpose flour, the whole wheat flour, baking powder, lemon peel and nutmeg.

Add to the mixture in the mixer; beat until combined. Stir in oats.

Spoon into prepared pan. Arrange sliced pears over the batter. Sprinkle with hazelnuts.

Bake for 35 to 40 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in the pan on a wire rack for 30 minutes. Serve warm.

If made ahead, you can rewarm the cake in a 350 degree F before serving.

fathers-day-ecard


OLYMPUS DIGITAL CAMERA

Ricotta can be so much more than the main ingredient in lasagna. Its fresh and creamy flavor can shine in many other recipes. The vegetables of spring — green peas, tender green beans, earthy beets — make companionable partners.The key to the best flavors is the same in any recipe – buy the best you can find. In the case of ricotta, look for a fresh aroma and taste and creamy texture. Traditionally, ricotta is made from whey leftover from making other cheeses, but it should still taste of milk. Hand-dipped is a good phrase to look for because it is handled more gently; a lightness to it that ricotta absolutely should have. It shouldn’t be dense. Traditional basket-drained ricotta almost quivers like panna cotta or a custard. If you have a cheese shop nearby, it might carry ricotta from an artisan maker. Italian grocery stores and supermarkets with a good cheese selection often have fresh, hand-dipped ricotta.

Homemade Ricotta Cheese

Line a large sieve with cheesecloth (about 4 or 5 large layers) or a thin kitchen towel and set it over a medium bowl.

To make about 1-1/2 pounds of cheese: pour 3 quarts, plus 3 cups whole milk into a stainless steel pot with 1 cup heavy cream (not ultra pasteurized). If possible make them both organic.

Bring the milk and cream to a very gentle simmer, stir in 2 teaspoons salt and 1/3 cup lemon juice (fresh squeezed). Simmer 1 or 2 minutes or until you have cloud-like clumps floating in almost clear liquid. Do not let the liquid boil and don’t let the clumps cook until they are hard.

Scoop them up with a slotted spoon and into the cheesecloth lined sieve. Gently pull together and twist the top of the cheesecloth so that it compacts the curds.Put the bowl in the refrigerator. Refrigerate for at least 6 hours and then your ricotta is ready to be used. Note: I do not throw away the liquid that remains. I use it for baking.

Some ways to serve ricotta cheese:

On fresh melon: Mix ricotta with a little sugar and a little milk to loosen it, then dollop it on melon slices along with fresh mint.

On pizza: Drop tablespoons on the top of the pizza. It will soften in the oven, spreading out, but won’t melt. Mix in fresh chopped herbs first, if you like. Basil is especially good.

On vegetables: Serve on top of roasted asparagus, with a little extra-virgin olive oil and pepper. Also zucchini, green beans or artichokes. Add another cheese for saltiness, if you like, such as Pecorino or Parmesan.

Stuff pancakes with ricotta or use it to replace some of the milk in your pancake recipe.

Crostini: Small slices of toasted bread are a great base for ricotta with some additional ingredients: ricotta with olives and pistachios or roasted cherry tomatoes with ricotta. Whip ricotta cheese with honey, spread on crostini and top with sliced fresh figs and toasted sliced almonds.

Dip: Place 1 cup drained ricotta in a bowl; stir in 2 tablespoons finely chopped herbs (a mix of any of these: basil, thyme, parsley, chives), 1 to 2 tablespoons fruity extra-virgin olive oil, and coarse salt and freshly ground pepper to taste. Allow to rest at least 30 minutes for the flavors to mingle. Serve with sliced vegetables, crackers or toasted bread.

ricotta 3

Sugar Snap Peas with Ricotta

Place 1/2 cup whole milk ricotta in a fine mesh sieve lined with cheesecloth or a clean kitchen towel; set over a bowl and refrigerate overnight. The ricotta will lose much of its water content and thicken.

Whisk the drained ricotta in a small bowl with 2 tablespoons extra-virgin olive oil until smooth. Whisk in kosher salt and pepper, to taste. Continue to whisk until the ricotta is fluffy and creamy.

Bring a large pot of salted water to a boil. Fill a large bowl with ice water.

Blanch 2 cups sugar snap peas (about ½ pound) in the boiling water until bright green, 30-40 seconds. Drain; immediately transfer peas to the ice bath. Let stand until chilled. Drain the peas; spread them on a clean dish towel to dry.

Combine the peas in a bowl with 2 tablespoons thinly sliced green onions, 2 tablespoons coarsely chopped flat-leaf parsley, 3 tablespoons coarsely chopped mint, 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil and pepper to taste.

Spread 2 tablespoons ricotta on each of four plates. Mound 1/2 cup of the peas on top of the ricotta. Drizzle with more olive oil and add a sprinkle of parsley.

Makes: 4 servings

ricotta 4

Baked Ricotta Pudding

Heat the oven to 375 degrees F. Soak 1/2 cup yellow raisins in hot water (or sweet Marsala or rum) to cover until plumped, about 15 minutes.

Butter a 9-inch glass or ceramic pie plate with 1 tablespoon melted butter; spread 1 to 2 tablespoons fine cookie crumbs, such as amaretti, in the plate to coat.

Blend 1 2/3 cups whole-milk ricotta, 2 large eggs, 1/4 teaspoon cinnamon, 1/4 teaspoon salt and 3 tablespoons sugar in a blender until very smooth, about 2 minutes.

Stir in the drained raisins and 2 tablespoons coarsely chopped toasted pistachios. Pour the batter into the cookie lined pie plate.

Bake in middle of the oven until puffed, golden and just set, about 25 minutes. Cool pudding on a rack. Dust with powdered sugar, if desired.

ricotta 1

Rice and Ricotta Cakes

Serves 2 as a main course; 4 as an appetizer

  • 1 and 1/3 cups cooked wild rice or any leftover rice, cooled to room temperature
  • 1 large egg
  • 3 shallots or 6 scallions, white and green parts, thinly sliced
  • 2/3 cup whole-milk ricotta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup unbleached all-purpose flour
  • 4 teaspoons extra-virgin olive oil, divided

Directions

In a bowl, combine the cooked rice with the egg, shallots, ricotta, salt, pepper and flour. Mix thoroughly.

Heat a 12-inch nonstick skillet over medium-high heat and add half the olive oil. After 1 minute, spoon in half of the rice mixture in small mounds, making 4 fritters. Flatten with a spatula. Cook until golden on the bottom, about 3 minutes, then turn and cook until the other side is also golden and the fritters are set. Remove to a plate.

Repeat with the remaining wild rice mixture and olive oil. Serve hot.

ricotta 2

Ricotta, Broccoli Rabe and Mushroom Pizza

Ingredients

  • 1 pound broccoli rabe, tough stems removed
  • 1/3 cup golden raisins
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 6 kalamata olives, pitted and finely chopped
  • 8 ounces cremini mushrooms, sliced (about 3 cups)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 crust (half a recipe) Pizza Dough, see below
  • 3/4 cup ricotta cheese
  • 1 cup grated Pecorino-Romano cheese

Directions

Place a baking stone in the oven and preheat the oven to 500 degrees F. If you don’t have a baking stone, use a large inverted baking sheet placed on an oven rack. Fill a large bowl with ice water.

Bring a large pot of salted water to boiling. Add broccoli rabe and cook for 4 minutes. Using tongs, remove broccoli rabe from the boiling water and quickly plunge it into the bowl of ice water to cool it and stop the cooking process. Transfer broccoli rabe to a colander set in the sink; drain well. Chop broccoli rabe into bite-size pieces. Set aside. (This can be done up to 24 hours ahead and stored in an airtight container in the refrigerator.)

In a small bowl pour enough hot water over raisins to cover; set aside.

In a large skillet heat oil over low heat. Add garlic; cook about 2 minutes or just until garlic is light golden brown, stirring occasionally. Add olives. Increase heat to medium-high. Add mushrooms and crushed red pepper. Cook about 3 minutes or just until mushrooms soften. Remove from the heat; stir in broccoli rabe.

Drain raisins in a colander set in the sink, pressing to remove excess water. Add raisins to broccoli rabe mixture; toss to mix well.

Using a slotted spoon, place broccoli rabe mixture onto the pizza crust. Drop small dollops of the ricotta cheese onto the pizza. Sprinkle with the Pecorino-Romano cheese.

Bake on the pizza stone or inverted baking sheet for 15 minutes or until the crust is golden brown and ingredients hot.

Pizza Dough

Ingredients

  • 4 cups all-purpose flour
  • 1 package active dry yeast
  • 2 teaspoons honey
  • 2 teaspoon Kosher salt
  • 1/4 cup olive oil
  • 1 ½ cups warm water (105 degrees F to 115 degrees F)
  • Cornmeal

Directions

Brush a large bowl with olive oil; set aside.

In the bowl of an electric mixer fitted with a dough hook or in a food processor, combine flour, yeast and salt. Combine the honey, olive oil and warm water in a measuring cup.

With the mixer on low-speed or the food processor running, pour in the olive oil, honey and warm water. Mix or process until all of the ingredients are combined. If using a mixer, increase the speed to medium and continue to knead about 2 minutes or until a soft dough forms. If using a food processor, continue to process until dough forms a wet ball.

Place dough in the prepared bowl; turn once to coat dough surface. Cover with plastic wrap, making sure the dough does not touch plastic wrap. Let rise at room temperature for 1 hour and 30 minutes until nearly doubled in size.

Lightly coat a baking sheet with olive oil. Cut dough into two portions. On a lightly floured surface, use floured hands to stretch one ball of dough into a circle 10 to 12 inches in diameter (1/4 to 1/2-inch thick). Sprinkle a baking peel with cornmeal; place dough circle on the peel. Reserve the remaining dough portion for another pizza. Follow directions above for toppings and baking.

ricotta 5

Ricotta Omelets

Ingredients

  • 2 tablespoons unsalted butter, divided
  • 4 large eggs, divided
  • Kosher salt, freshly ground pepper
  • 4 tablespoons ricotta, divided
  • 2 tablespoons grated Parmesan, divided
  • 2 tablespoons chopped fresh basil, divided
  • 1 tablespoon chopped fresh chives, divided
  • Cherry Tomato Vinaigrette, recipe below

Directions

Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat.

Season 2 eggs with salt and pepper and blend. Add to the skillet. Cook eggs, stirring gently with a heat proof spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs out to evenly cover the bottom of the skillet.

Top eggs with half of the ricotta, Parmesan, basil and chives. Using the spatula, fold up one-third of the omelet. Roll omelet over onto itself, then slide omelet onto a plate.

Repeat with remaining ingredients to make a second omelet. Top with Cherry Tomato Vinaigrette.

Cherry Tomato Vinaigrette

Ingredients

  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1 shallot, finely chopped
  • 1 tablespoon red wine vinegar
  • Kosher salt, freshly ground pepper
  • 2 tablespoons chopped fresh chives

Directions

Cut half of the cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the shallot and cook, stirring often, until softened, about 4 minutes.

Add halved and whole tomatoes and cook, stirring occasionally, until they  begin to release juices, 4–6 minutes. Mash some of the tomatoes with a spoon.

Add 1 tablespoon vinegar and the remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.

DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

 

Enhanced by Zemanta

party time

Springtime is a great reason to throw a fun-filled party full of happy colors and delectable treats. Between graduations, wedding engagements, bridal and baby showers, you’re bound to play hostess at some point. With a little preparation, you can save yourself a lot of headache at the party. Start a few days in advance to ensure you have everything—including time to yourself to relax.

The most important question when hosting any party is how many guests to invite. Plan according to your space limitations and budget. If you’re having a family oriented get-together, be aware of kids’ vacation schedules. For birthday parties, get your invitations out three weeks in advance; two weeks for informal backyard gatherings or picnics. As a rough rule of thumb for other gatherings—graduations, bridal showers, engagement parties—send an invitation six weeks in advance.

The decor of your party sets the tone. Light pastel colors always work for spring—think lavender, yellow, pink, sage green—and soft orange and turquoise are particularly popular. Always stick to two colors: one light/neutral color and one bright shade that pops.

For centerpiece ideas – Fresh fruit is beautiful, simple…and ultimately tasty for the guests! Choose fruit people can eat easily: mounds of cherries, strawberries, apricots and grapes. White unscented candles are classic and affordable. Buy them in different shapes and sizes—tea lights, floating votives, pillars—and crowd them together in groups on tables. Just be sure to avoid scented varieties, as guests may be allergic and the smell will conflict with the food.

Set up a self-serve bar with one signature drink as well as beer, wine and soft drinks. Some people are uncomfortable at parties, especially when they don’t know people. Having a self-serve bar gives them something to do and is a way for them to meet people.

3.2.3_2A_Antipasti Salad

Forgo catering. My favorite appetizer suggestion is to serve antipasto platters, bread and a few simple desserts. Antipasto plates are colorful offerings of marinated vegetables—think artichoke hearts, roasted red peppers or pickled radishes—salty olives, rustic artisan breads, natural deli meats, small bites of seafood and rich cheeses. With antipasto, it’s always best to keep things simple and incorporate a few fresh, seasonal fruits and vegetables and you’re set. Try these simple ideas:

  • Jarred marinated artichoke hearts served with water crackers and Camembert cheese
  • Sliced tomatoes marinated in Italian dressing, served with slices of havarti cheese and garlic-stuffed green olives
  • Thinly sliced Genoa salami and Cacio de Roma cheese served with crusty bread
  • Shaved prosciutto with chunks of fresh cantaloupe and a bowl of mixed roasted nuts
  • Jarred roasted red and yellow peppers, garlic hummus and pita bread
  • Toasted focaccia bread with sardines and sweet onions
  • Olives, capers, sweet pickles and natural pepperoni or smoked peppered turkey breast
  • Roasted almonds, walnuts and pine nuts served with dried and fresh figs in season
  • Homemade garlic bread served with marinated cubed tomatoes and cold shrimp
  • Grilled vegetables with marinated fresh mozzarella

When planning for a large group or party, set out platters that mix and match an assortment of antipasto or other types of appetizer items, like this:

Meat: Start with a selection of natural deli meats—maybe pepperoni, salami and prosciutto—then add mixed olives, a wheel of creamy brie, deviled eggs, roasted vegetables and crackers.

Vegetarian: Present marinated olives or olive tapenade, sliced semolina bread, fire-roasted peppers, vegetarian stuffed dolmas and roasted garlic hummus.

Seafood: Consider a plate of thin crackers or crostini served with sardines, anchovies, Italian tuna and smoked salmon, then add cream cheese, sliced marinated onions and capers.

Fresh Fruit and Nuts: Serve chunks of fresh cantaloupe, honeydew and watermelon alongside natural deli meats, cheese and add toasted walnuts and roasted, salted pistachios.

Roasted Vegetables with Cheese: Pair roasted vegetables with tangy cheeses like feta, Gruyère or aged Manchego. For the roasted veggies, think about eggplant, beets, bell peppers, zucchini, carrots, tomatoes, asparagus, onions and garlic. Simply toss raw veggies with a bit of olive oil, sprinkle with salt and pepper and roast on a parchment paper-lined baking sheet in a 450°F oven until tender.

Cheese and More Cheese: Look for out-of-the-ordinary cheeses like cheese made with red peppers or black peppercorns, rosemary coated Manchego, Caciotta cheese with green olives, Gouda with mustard seeds or cumin, goat cheese made with red wine and Sottocenere cheese with truffles and a hint of cinnamon. Then combine them with a few traditional ones like provolone or fresh mozzarella. Serve with slices of fresh crusty country bread.

Here are a few other ideas for appetizers for your next party. What are your favorite party foods?

party appetizer 1

Tortellini Salad Skewers

Any vegetable can be substituted for the sugar snap peas.

Makes 12 servings

Ingredients

  • 1 (9-oz.) package refrigerated cheese tortellini
  • 1 (8-oz.) package frozen sugar snap peas
  • 68 (4-inch) wooden skewers
  • 1 pint grape tomatoes, cut in half

Mustard-Dill Vinaigrette

  • 1/2 cup white wine vinegar
  • 2 tablespoons chopped fresh dill
  • 3 tablespoons Dijon mustard
  • 2 pressed garlic cloves
  • 2 teaspoons sugar or honey
  • 1 1/4 cups olive oil
  • Kosher salt and pepper to taste

Directions

Cook tortellini according to package directions.

Place sugar snap peas in a small bowl; cover with plastic wrap. Microwave at HIGH 2 minutes. Let stand, covered, 2 minutes.

Make the vinaigrette:

Whisk together vinegar, fresh dill, Dijon mustard, garlic and sugar. Add olive oil in a slow, steady stream, whisking constantly until thoroughly combined. Whisk in kosher salt and pepper to taste. Set aside.

Thread each skewer with 1 sugar snap pea, 1 tortellini and 1 tomato half. Place skewers in a 13×9 inch baking dish.

Pour Mustard-Dill Vinaigrette over skewers, turning to coat. Cover and chill 4 hours. Transfer skewers to a decorative serving platter.

party appetizer 2

Chicken Salad-Stuffed Eggs

Makes 48 appetizer servings

Ingredients

  • 2 pounds skinned and boned chicken breasts
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 24 large hard-cooked eggs, peeled
  • 1 cup mayonnaise (light works fine)
  • 2 green onions, finely chopped
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons fresh lemon juice

Directions

Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Grill on an outdoor grill, covered with the lid, over high heat (400° to 500°) for 6 to 8 minutes on each side or until done. Let stand 15 minutes; cover and chill at least 30 minutes.

Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Arrange them on serving platters. Set yolks aside.

Stir together mayonnaise, the  next 4 ingredients (onion-lemon) and remaining 1/2 teaspoon salt in a large bowl.

Pulse cooled chicken and egg yolks, in batches, in a food processor 3 to 4 times or until chunky; stir into mayonnaise mixture.

Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour.

party appetizer 3

Basil-Cheese Roulade

Makes 12 servings

Ingredients

  • 1 (8-ounce) package light cream cheese, softened
  • 4 ounces Roquefort cheese, softened
  • 1 cup fresh baby spinach leaves
  • 3/4 cup fresh Italian parsley leaves
  • 1/4 cup fresh basil leaves
  • 1 garlic clove, sliced
  • 3 tablespoons olive oil
  • 1 cup (4 ounces) freshly grated Parmesan cheese
  • 1/4 cup finely chopped walnuts, toasted
  • 1/4 cup finely chopped sun-dried tomatoes
  • Garnishes: fresh flat-leaf parsley, fresh basil, edible flowers
  • Assorted crackers

Directions

Beat cream cheese and Roquefort cheese at medium speed with an electric mixer until smooth.

Line a baking sheet with parchment paper. Spread cheese mixture into an 11×8 inch rectangle onthe  parchment paper. Cover and chill 1 hour.

Process spinach and the next 4 ingredients (parsley-oil) in a food processor until smooth.

Stir in freshly grated Parmesan cheese, chopped toasted walnuts and chopped sun-dried tomatoes.

Spread spinach mixture evenly over cheese rectangle on the parchment covered pan. Using the parchment paper as a guide, roll up, jelly roll fashion.

Wrap in parchment paper,twisting the ends to seal and chill at least 2 hours.

Remove paper and garnish, if desired, with parsley and flowers. Serve with assorted crackers.

party appetizer 4

Mushroom and Parmigiano Bruschetta

12 servings

Ingredients

  • 1 1/2 cups chopped seeded plum tomatoes
  • 6 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon capers
  • 1 1/2 teaspoons sugar or honey
  • 3/4 teaspoon crushed red pepper flakes
  • 3/4 teaspoon salt
  • 30 thinly sliced basil leaves
  • 2 tablespoons unsalted butter
  • 1 cup sliced cremini mushrooms
  • 1 cup sliced shiitake mushroom caps
  • 1 cup sliced baby portobello mushroom caps
  • 3/4 cup chopped green onions
  • 3 garlic cloves, minced
  • 24 (1/2-inch-thick) slices diagonally cut baguette, toasted
  • 3/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Directions

Combine the first 7 ingredients (tomatoes-basil) in a medium bowl; set aside.

Melt butter in a large skillet over medium heat. Add mushrooms, onions and garlic; cook until tender, stirring frequently. Add mushroom mixture tothe  tomato mixture; toss well to combine.

Spoon about 1 tablespoon of the mushroom mixture onto each bread slice. Sprinkle evenly with cheese. Serve immediately.

party appetizer 5

Shrimp and Boursin Cheese Melts

Makes: 28 melts

Ingredients

  • 2 (150 grams) boursin cheese containers
  • 1/4 cup  light mayonnaise
  • Pinch cayenne pepper
  • 2 teaspoons lemon juice
  • 28 (1/2″ thick) slices of baguette, 2½” wide
  • 1 pound small shrimp, cooked and patted dry
  • Chopped fresh parsley

Directions

Line a baking sheet with parchment paper.

Place the boursin cheese, mayonnaise, cayenne pepper and lemon juice in a bowl and mix until well combined. Divide and spread the mixture on the baguette slices and set on the baking sheet.

Top the cheese mixture with one whole shrimp. (Can be made to this point several hours in advance; refrigerate until ready to bake.)

Bake the melts in a preheated 425 degrees F oven for 10 minutes or until the bread is lightly toasted on the edges and bottom.

Arrange on a large platter, sprinkle with parsley and serve.

party appetizer 6

Polenta Cups with Braised Beef

Not a quick dish but all the preparation can be done well in advance.

Servings: 12

ingredients

  • 8 cups chicken stock
  • 2 cups polenta
  • 3 tablespoons butter
  • 1 1/2 pounds boneless beef chuck-eye roast, cut into small cubes
  • 2-3 tablespoons olive oil
  • 1/2 cup shallots, minced
  • 2 tablespoons garlic, chopped
  • 3 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth
  • 3/4 cup red wine
  • 1 teaspoon Italian seasoning
  • 1/2 tablespoon whole black peppercorns, crushed
  • 5 thyme sprigs
  • Salt and black pepper to taste

Directions

To make the polenta:

Bring the chicken stock to a simmer. Whisk in polenta. Cook for 30 minutes or until tender, whisking frequently. Add butter. Line a deep-rimmed cookie sheet with wax paper. Pour polenta onto the baking pan and spread evenly to 1″ thick. Allow to cool at room temperature; transfer to the refrigerator and chill for a minimum of two hours.

Remove polenta from the refrigerator when completely chilled and firm. Cut circles into the polenta using a 2″ cookie cutter. Scoop out the centers of each polenta circle with a 1/2 teaspoon measuring spoon, taking care not to make a hole in the bottom of the circle. Polenta cups may be prepared up to 2 days in advance at this point.

Preheat oven to 350 degrees F.

To make the braised beef:

Season beef with salt and pepper to taste. Heat 2 tablespoons of oil in Dutch oven over medium-high heat. Add meat to pot, searing on all sides until dark brown. Remove meat from pot to a bowl and reserve.

Add shallots and garlic to the Dutch oven. If necessary, add remaining oil. Sweat for 5 minutes. Add tomato paste and cook until paste becomes fragrant and dark red, approximately 3 minutes. Reduce heat to low and whisk in the flour. Whisk in the beef broth, breaking up any lumps. Add wine, Italian seasoning, thyme and peppercorns. Simmer over low heat until the sauce is thick enough to coat the back of a spoon.

Add the reserved browned beef to the sauce and bring to a boil. Cover and place in the  oven. Cook until tender, about 1 1/2 hours. (Sauce should continue to be at a light simmer while in the oven. If the sauce stops simmering bring it back to a simmer on the stove top and return to the oven.) Remove the beef from the sauce, cover and reserve.

Strain the sauce through a fine mesh strainer and reserve.

Shred beef while warm, discarding any pieces of fat. Toss shredded beef with some of the reserved sauce to coat and keep warm.

Warm polenta cups in a 250 degrees F and fill with shredded beef. Serve.

Enhanced by Zemanta

BalancedLunch

Eating a healthful lunch can help control blood glucose, hunger and weight. Lunch is a chance to keep you full until dinner and fit in some important food groups. Get more mileage out of your lunch by including fiber from whole grains and protein from low-fat dairy products and other lean protein sources.

Build a Balanced Lunch

Studies show people who tote their meals with them weigh less, eat more healthfully and spend less money.

When compiling your midday meal, remember this simple formula, even at home: whole grain + dairy/protein +vegetables = healthy lunch.

Include whole grains for the starch portion of your meal. You’ll get hearty satisfaction from grains with all their fiber and nutrients intact. This will be your main carbohydrate source.
The dairy/protein digests more slowly than carbohydrates, helping you feel satisfied and adding staying power to your lunch. Vegetables add color, flavor and antioxidants to your meal.

If you love sandwiches, use a variety of whole-grain breads, pitas and wraps. Choose lean fillings like sliced eggs, tuna fish, cheese or lean meats. Then add interest to your sandwiches with assorted greens, fresh basil, sliced cucumbers, onions, pickled peppers and tomatoes.

But sandwiches are far from your only option when you’re brown-bagging it. Last night’s dinner, anything you enjoy at home can, be packed up and eaten for lunch. In fact, you might want to make extra food for dinner, so you’ll have leftovers to bring for lunch. Leftovers are the perfect food to pack and take for lunch because you can control the portions and calories in the meal to ensure it will be nutritious, filling and delicious.

For example, pack the leftovers from last night’s casserole into a reusable container that can be microwaved at the office. Add some carrot, celery and pepper strips for a hearty and satisfying lunch. To take this idea a bit further, try cooking in bulk. On the weekend, make a big pot of chili, chicken noodle soup or rice and beans and freeze into individual portions that are ready to take to work in a flash.

Keep it cold. For safety’s sake, pack lunch with a reusable ice pack.

Pasta Lover’s Lunch Salad. Make the salad with lean meat or fish, some cubed or shredded cheese (for protein), lots of vegetables to boost fiber and nutrition and usevwhole wheat or whole-grain pasta. Toss everything together with a vinaigrette made with extra virgin olive oil or canola oil. Pack into individual lunch containers.

Mediterranean Pita Pocket. Fill a whole wheat pita with homemade or store-bought hummus, tabouleh and sliced cooked chicken. All you need is a piece of fruit to round out the meal.

Fruit and Cheese Plate. Fill a divided plastic container with assorted cubes or slices of cheese and easy-to-eat fruit, such as apple and pear slices, grapes, berries or melon. Add some whole-wheat crackers to your lunch.

Everything Is Better on a Mini Bagel. Whole-wheat bagels are a wonderful foundation for sandwiches that stand up to being in a backpack or desk all morning. Start with two mini bagels. Add tuna, smoked salmon, oven baked turkey or roast beef. Top it off with cheese, fresh tomato, onion and Romaine lettuce. Two mini bagels can supply 6 grams of fiber to the meal.

Enjoy Lunch Salads. A plastic container can hold the makings of a delicious salad lunch. For a Cobb salad, fill it with spinach or chopped dark green lettuce, chopped hard-boiled egg, shredded cheese, lean ham or turkey. Or toss in the ingredients for a chicken salad: dark salad greens, shredded chicken, shredded carrots, sliced green onion and toasted sliced almonds. Pack the dressing separately and add it to the salad just before eating.

Lunches at Home

Include more whole foods and choose lunch items with higher amounts of fiber and nutrients (like calcium, protein and vitamin C). Include fewer processed foods such as cookies, chips and snacks, which have higher sodium, added sugar and saturated fat.

spicypoachedegg

Spicy Poached Eggs

5 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup onion, finely chopped
  • 1 hot pepper, seeded and finely chopped
  • 1/2 cup green bell pepper, diced
  • 1 15-ounce can diced tomatoes
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Pinch of cayenne pepper
  • 1/4 teaspoon sea salt
  • 5 large eggs

Directions
Heat oil in a large skillet over medium heat. Add garlic, onions and peppers. Stirring occasionally, cook until the onion starts to turn translucent, 5 to 7 minutes.
In a medium bowl, combine tomatoes, paprika, oregano, cayenne and salt. Add the tomato mixture to the skillet with the onions and peppers and stir. Cover and cook for 5 minutes, stirring occasionally.
Make 5 hollows in the tomato mixture and carefully crack the eggs into each hole. Cover and cook until the eggs set, 5 to 7 minutes. Serve hot with a small whole wheat roll.

spanakopita-quiche-h-4

Spanakopita Quiche

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 10 ounces frozen chopped spinach, thawed, drained well
  • 1 (9-inch) pie crust (homemade or store-bought) 
  • 1 tablespoon all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup feta cheese, crumbled
  • 5 eggs
  • 1/2 cup lowfat milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon dried dill 

Directions
Heat oil in a heavy medium skillet over medium-high heat. Add onion and garlic and sauté until translucent, about 6 minutes.

Add spinach and stir until spinach is dry, about 3 minutes. Let cool slightly.

Preheat oven to 375 degrees F.

Place pie crust in a 9-inch quiche dish or pie pan. Press into the pan, sealing any cracks. Crimp the edges.

Mix flour with Parmesan cheese and sprinkle over bottom of the crust, followed by the crumbled feta cheese. Top with spinach mixture.

Beat eggs, milk, salt, pepper and nutmeg in large bowl to blend. Pour over spinach.

Place pie pan on a baking sheet and bake about 50 minutes or until the top is set and a knife inserted in the center comes out clean. Let cool slightly. Cut in to wedges and serve.

chicken-salad-rs-1213081-l

Chicken Salad with Apple and Basil

4 servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1/4 cup fresh lime juice (from 2 to 3 limes)
  • 1 tablespoon white wine vinegar
  • 2 tablespoons light brown sugar
  • 4 scallions (white and light green parts), thinly sliced
  • 2 Granny Smith apples, peeled and diced
  • 1/3 cup roasted peanuts, roughly chopped
  • 1/2 cup thinly sliced fresh basil

Directions
Rinse the chicken and pat it dry with paper towels. Pound it to an even thinness between pieces of plastic wrap.

Place the chicken in a large, wide saucepan and add enough water to cover by 1/2 inch. Add 1 teaspoon of salt and 1/2 teaspoon of pepper and bring to a gentle simmer. Cook until no trace of pink remains, 8 to 10 minutes. Transfer the chicken to a bowl of ice water for 5 minutes.

Meanwhile, in a large bowl, combine the lime juice, vinegar and brown sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.

Drain the chicken and pat it dry. Dice the chicken and add it to the apple mixture along with the peanuts, basil and remaining salt and pepper. Toss and divide among individual plates.

unhealthy lunch

Unhealthy lunch

Lunches For Work

Taking a healthy lunch to work is one of the simplest ways to trim your budget. Most people think nothing of spending $10 or so for a restaurant lunch, but over the course of a month — or a year — the expense can really add up.
Beyond the cost savings, most meals packed at home are healthier than foods from restaurants or fast food counters. When we eat out, we’re often faced with huge portions and fattening extras — like the french fries that routinely come with sandwiches. But when you pack lunch at home, you can control your portions and choose healthier ingredients.

tuna

Tuscan Tuna Wrap

2 servings

Ingredients

  • 4-5 ounces tuna packed in olive oil, drained
  • 2 tablespoons fresh parsley, chopped
  • 1/2 lemon, juiced
  • 1 tablespoon olive oil
  • 1/2 cup diced tomatoes
  • 3 tablespoons chopped black olives
  • Dash of salt and pepper
  • 2 whole-wheat wraps
  • 1/2 cup baby spinach leaves

Directions

Break up the tuna in a mixing bowl and mix in the parsley, lemon, oil, tomatoes, olives, salt and pepper.  Divide the mixture between the wraps, top with spinach leaves and roll up. Wrap the sandwiches tightly in plastic wrap and refrigerate.

pesto-turkey-club-1994854-x

Pesto Turkey Sandwich

If you would like a little crunch in your sandwich, add a slice of cooked turkey bacon.

1 serving

Ingredients

  • 2 teaspoons prepared pesto
  • 2 slices pumpernickel bread
  • 2 ounces sliced turkey
  • 2 romaine lettuce leaves
  • 4 slices tomato

Directions
Spread pesto on the bread. Top 1 bread slice with turkey, lettuce, tomato and top with the remaining bread slice. Place in a large plastic sanwich bag.

corn salad

Corn & Black Bean & Mango Salad

Make ahead salad to pack for lunch. Serve with healthy toasted corn tortillas.

4 servings

Ingredients

  • 2 1/4 cups frozen corn, defrosted and drained
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 2 15-ounce cans black beans, rinsed and drained
  • 2 cups shredded red cabbage
  • 1 large tomato, diced
  • 1/2 cup minced red onion
  • 1 mango, peeled and diced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup toasted pine nuts (pignoli)
  • Lime wedges for garnish

Directions
Whisk lime juice, oil, salt and pepper in a large bowl. Add the corn, beans, cabbage, tomato, mango, parsley and onion; toss to coat. Sprinkle nuts on top. Refrigerate in lunch containers with a lime wedge.

cartoon

Enhanced by Zemanta

pantry

THE ITALIAN PANTRY

A well-stocked pantry makes cooking delicious Italian meals a snap. Countless dishes can be made from ingredients on hand, especially on snowy days.

High-quality ingredients are essential to Italian cooking: the better your olive oil, tomatoes and cheese, the better your meals will be. In most Italian kitchens, you will find the following items in the pantry:

OLIVE OIL – One of the essential ingredients of Italian cooking, olive oil is used not simply as a cooking oil but for the flavor it adds to a dish. For this reason, it’s important to use only extra-virgin olive oil for garnishing dishes and salads– it has the most flavor. If you splurge on any one item, I would suggest you buy the best you can find.

DRIED PASTA – Use pasta imported from Italy such as Barilla and De Cecco. Generally, any imported pasta products made from semolina flour are good choices. For egg pasta, avoid the “fresh” pasta sold in refrigerated cases. Either use homemade or buy the dried noodles packaged in nests.

TOMATOES – Use good canned tomatoes (unless the recipe specifically calls for fresh). Tomatoes come whole, peeled, chopped, crushed or strained. Use imported Italian tomatoes if you can find them; they’re the best. Tomato paste in a tube is very handy when you only need a tablespoon or two.

ONIONS AND GARLIC – Generally, white onions for cooking and red onions for salads and dishes that do not require cooking because they are milder. Garlic is a must have.

SUN-DRIED TOMATOES – Buy tomatoes packed in olive oil – they have more flavor than the dried. You can even use the oil to add flavor to delicate dishes.

ARTICHOKES – Jarred artichoke hearts and roasted red peppers add delicate flavor when tossed with pasta, salads or as a topping for pizza.

LEGUMES – Keep dried cannellini beans, borlotti beans, ceci and lentils on hand to use in soups, stews or as a side dish. Farro and barley are good for soups, salads and risotto-like dishes.

CORNMEAL – Use a medium textured cornmeal to make polenta. Keep it in a tightly closed container and it will last for months. I also use cornmeal to dust my pan when making pizza.

RICE – Arborio is the most common rice used in making risotto, but other varieties, such as Carnaroli or Vialone Nano, which are just now becoming available in America, are perhaps even better. One characteristic they all share is a translucent, starchy exterior that melts away in cooking to give risotto its distinctive creamy consistency.

BALSAMIC VINEGAR – There are a variety of different balsamic vinegars. Depending on its age, it can be extremely expensive. You can use an inexpensive one for salads, as long as the quality is good. Red wine vinegar is also essential for a good salad dressing.

ANCHOVIES – Keep a jar or can packed in oil to add a zip to certain dishes. You can also find anchovy paste in a tube, which is milder in taste and is quite convenient.

DRIED PORCINI MUSHROOMS – Look for packages that have large slices of mushrooms. They add a wonderful rich flavor to risottos, pasta sauces and stews, and can infuse cultivated white mushrooms with their robust flavor. Although they can be an expensive item, a little goes a long way and, if kept in an airtight container, they’ll keep for a long time. Keep the water used to rehydrate them. Strained, it will add a depth of flavor to many soups, sauces and stews.

CAPERS – You can find two types of capers. The smaller ones that are pickled in vinegar and the larger ones that come packed in salt. The larger ones are very flavorful, require rinsing of the salt before using and tend to be a little more difficult to locate. A few chopped capers can add a punch of flavor to dishes that seem to need just a little something.

OLIVES – Both the black and green varieties are good, if packed in brine and imported from Italy even better. They can be added to pastas and salads for great flavor.

HERBS AND SEASONINGS – Generally fresh herbs are preferred in everyday cooking, but it is also important to keep dried oregano, rosemary, thyme, basil and sage available. Whole black pepper, sea salt and crushed red pepper flakes are also important seasonings to have on hand.

FLOUR – All-purpose flour, bread flour and white whole wheat are needed for pizzas and breads. Semolina flour is also very useful for some bread and pizza doughs.

BREAD CRUMBS – Italian seasoned crumbs come in handy for quick toppings.

TUNA IN OLIVE OIL – a must have for a quick pasta dinner. Canned sardines in olive oil are another good addition.

Although these are the bare basics to have in an Italian kitchen, stocking these basic staples in your pantry will ensure that you can create authentic tasting Italian recipes. All you’ll need to add are a few fresh ingredients and you’ll be all set.

ceci_pasta

Tomato Soup with Chickpeas and Pasta

Canned tomatoes provide the flavor here, so you can make this warming soup any time of year. If you’d like to use an herb other than sage, either rosemary or marjoram would be a good choice.

Serves: 4

Ingredients

  • 7 cups canned tomatoes with their juice (two 28-ounce cans)
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried sage
  • 2 cups canned low-sodium chicken broth or homemade stock
  • 2 cups water
  • 1 3/4 teaspoons salt
  • 1/2 cup ditalini or other small pasta
  • 2 cups drained and rinsed canned chickpeas (one 19-ounce can)
  • 1/3 cup chopped fresh parsley
  • 1/4 teaspoon fresh-ground black pepper
  • 1/3 cup grated Parmesan, plus more for serving

Directions

In a food processor or blender, puree the tomatoes with their juice. Set aside.

In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic.

Add the pureed tomatoes, the sage, broth, water and salt to the pot. Bring to a boil. Stir in the pasta and chickpeas. Bring the soup back to a boil, then reduce the heat. Cook, partially covered, stirring occasionally, until the pasta is tender, about 15 minutes. Stir in the parsley, pepper and the 1/3 cup grated Parmesan. Serve topped with additional Parmesan.

Note: Look for high-quality canned tomatoes for this soup, such as plum tomatoes from the San Marzano region of Italy.

easy-polenta-with-tomato-sauce

Easy Polenta with Tomato Sauce

Ingredients

  • 2 cups milk
  • 2 cups chicken stock
  • 1 cup yellow cornmeal
  • 1 cup Parmesan cheese
  • 2 cups store bought spaghetti sauce, or your favorite recipe

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.

In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.

Pour the polenta into the prepared baking dish and spread the spaghetti sauce over the top.

Bake for 10 minutes in the preheated oven or until the sauce is bubbling.

Note: This dish can be topped with mozzarella cheese or sauteed peppers or sausage or any topping you like. It also makes an excellent side to meatloaf.

Pasta with rosemary

Pasta in Rosemary Garlic Sauce

This dish is also good with the addition of sauteed mushrooms or canned tuna in olive oil.

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 1/2 cup finely chopped onion
  • 6 cloves garlic, coarsely chopped
  • 1 cup chicken stock
  • 2 tablespoons chopped fresh rosemary
  • 1 (16 ounce) package bucatini or thick spaghetti
  • 1/4 cup grated Parmesan cheese
  • Kosher salt and cracked black pepper to taste

Directions

Melt 2 tablespoons of butter in a large skillet over low heat. Add the onions; cook and stir until they turn a light brown, about 10 minutes. Stir in the garlic and cook for 2 minutes. Mix in the chicken stock and rosemary and increase the heat to medium-high. Cook until reduced by a third, about 8 minutes.

Meanwhile, in a large pot, add 3 quarts of water and about 2 tablespoons salt and bring to a full rolling boil. Add the spaghetti, return to a boil and cook for 10 minutes or until al dente. Drain in a colander and add the pasta to the sauce in the skillet.

Add the remaining 2 tablespoons butter and the cheese; mix well until the butter is incorporated. Adjust seasoning with salt and freshly cracked pepper to taste. Serve in a big bowl or on 4 individual plates.

17recipehealth risotto

Herb Risotto

Use dried herbs if fresh are not available. When substituting dried herbs for fresh the ratio is 1 tablespoon fresh = 1 teaspoon dried.

Ingredients

  • 1 tablespoons olive oil
  • 1 tablespoons butter
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons chopped fresh parsley, divided
  • 3 tablespoons chopped fresh basil, divided
  • 2 tablespoons chopped fresh rosemary, divided
  • 2 teaspoons grated lemon zest, divided
  • 1 1/2 cups uncooked Arborio rice
  • 1/2 cup dry white wine
  • 3 1/2 cups low sodium chicken stock
  • Salt and pepper to taste
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 cup grated Parmesan cheese

Directions

Heat oil and butter in a medium heavy saucepan over medium heat. Add onion, garlic, 1 1/2 tablespoons basil, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until onion is slightly softened (about 2 to 3 minutes).

Stir in rice and saute while stirring until rice grains are oil-coated (about 3 minutes). Pour in wine and stock and reduce heat to medium low. Simmer uncovered for 20 to 25 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir once or twice while simmering.)

Remove the pan from heat and season with salt and pepper to taste. Stir in remaining herbs and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.

Omelet Open 2

Mediterranean Omelet

Makes 1 serving

Ingredients

  • 2 eggs, beaten
  • 1 tablespoon grated Parmesan
  • 1 tablespoon olive oil
  • 3 canned, drained, water-packed artichoke hearts, diced
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon dried oregano
  • Salt & pepper to taste
  • 1 ounce (about 2 pieces) roasted, drained red bell peppers, diced

Directions

In a small bowl, beat eggs well. Add cheese, stirring to mix. Set aside.

Heat oil in a 10-inch, nonstick skillet over medium-high heat. When the pan is hot, add artichokes; cook and stir 2 to 3 minutes or until artichokes begins to brown. Add roasted red peppers and cook, stirring, about 2 minutes more, until liquid has evaporated. Add garlic and stir about 30 seconds. With a rubber spatula, transfer artichoke pepper mixture to a small plate; keep warm.

Return the skillet to the heat. When the pan is hot, add egg-Parmesan mixture, tilting pan and lifting eggs as they begin to set with a spatula to allow uncooked portions to flow underneath the omelet. Cook 1 or 2 minutes, until omelet is almost set. Spoon reserved artichoke-pepper mixture onto half of the omelet. With a spatula, carefully fold omelet in half to cover filling. Let cook 2 minutes more or until set.

Enhanced by Zemanta

69208_631304800228285_414594421_nIf you and your children regularly skip breakfast in the interest of saving time, calories or getting a few more minutes of sleep, remember that eating a wholesome, nutritious morning meal will probably save you time in the long run. By recharging the brain and body, you’ll be more efficient in just about everything you do. While adults need to eat breakfast each day to perform their best, children need it even more. Their growing bodies and developing brains rely heavily on the regular intake of food. If you and your children seem unable to make time for breakfast, consider enrolling your children in a school breakfast program, if possible, or pack a breakfast brown-bag or smoothie the night before that can be eaten on the way to school and work.

Some people skip breakfast in an effort to lose weight, but the practice is more likely to cause weight gain than weight loss. Skipping breakfast is strongly linked to the development of obesity. Studies show that overweight and obese children, adolescents and adults are less likely to eat breakfast each morning than their thinner counterparts. Breakfast skippers tend to eat more food than usual at the next meal or nibble on high-calorie snacks to stave off hunger. Several studies suggest that people tend to accumulate more body fat when they eat fewer, larger meals than when they eat the same number of calories in smaller, more frequent meals.

Are you skipping breakfast because you are trying to limit calories ? To teens, especially teenage girls, skipping breakfast may seem like a perfectly logical way to cut down on calories and lose weight. However, skipping breakfast can lead to a number of problems when it comes to trying to lose weight and keep it off. If you are trying to achieve or maintain a healthy weight, consider the following reasons to eat breakfast every morning. Eating breakfast is a great way to get your metabolism working well for the day. When your body receives food in the morning, it tells your brain that you’re going to need to start working to digest it. This wakes up the system and warms up the metabolism, so it’s ready to work throughout the day. When you don’t eat breakfast in the morning, your body thinks that it needs to conserve the energy it has because it isn’t getting any more through nutrition. This actually slows your metabolism down, which results in a decrease in the amount of calories you burn all day long.

Feeding yourself in the morning will keep your spirits up throughout the day for a number of reasons. First, since your body won’t think that it’s starving after a nutritious meal in the morning, it’s easier to get in a good mood and stay that way. It also provides plenty of needed energy to help you get through the regular tasks of your day, which can help keep your mood bright and optimistic. Second, a healthy meal in the morning can also help to regulate your blood sugar levels until lunch time, which plays a vital role in your mood.

Overall, eating something for breakfast is better than eating nothing at all. Although, the more balanced your meal is, the better off you will be. Instead of a breakfast of bacon, eggs and toast that will leave you feeling heavy and sluggish within just a few minutes, consider having a fruit smoothie or a bowl of oatmeal topped with fresh berries, which will invigorate your body and give you the energy needed to get through the day.You can also save time by preparing breakfast in advance. See below for some of my recommended recipes.

Slow Cooker Steel Cut Oatmeal

Ingredients

  • 6 cups of water
  • 2 cups of steel-cut oats
  • 1 teaspoon of salt
  • Toppers, such as dried cherries, cranberries, raisins, or snipped apricots; coconut; chopped nuts; brown sugar; maple syrup; low fat milk, fat free half-and-half. See additional suggestions below.

Directions

In a 3 1/2- or 4-quart slow cooker combine the water, oats and salt. Cover and cook on low-heat setting for 5 1/2 to 6 hours or on high-heat setting for 3 to 3 1/2 hours.

Top each serving with desired toppers. Here are some additional suggestions:

  • Prepare as directed in Step 1, except stir 1/2 cup apple butter and 1/4 cup dried cranberries into oat mixture before cooking. Top each serving with vanilla yogurt and cinnamon.
  • Prepare as directed in Step 1. Stir 1/2 cup creamy peanut butter into cooked oatmeal. Top each serving with strawberry jam and granola.

Top each serving:

  • with sliced banana and chopped peanuts. Drizzle with honey.
  • with fresh raspberries and/or blueberries and chopped pistachio nuts.
  • with cubed mango and toasted coconut. 
  • with purchased trail mix and snipped dried apricots or mixed dried fruit.
  • with fresh blackberries, graham cracker crumbs and toasted chopped walnuts.

Breakfast Pita Pizzas

2 servings

Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup sliced fresh mushrooms or vegetable of choice
  • 1/2 cup chopped green bell pepper (1 small)
  • 3 ounces mozzarella cheese or cheese of choice, cubed (about 1/2 cup)
  • 2 tablespoons thinly sliced green onion (1)
  • 1 clove garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon Italian seasoning
  • 1 whole wheat pita bread round, split horizontally
  • 1/4 cup grated Parmesan cheese
  • 1 cup diced tomatoes, drained well

Directions

Preheat the oven to 375 degrees F. In a medium skillet heat oil over medium heat. Add mushrooms and green pepper; cook for 5 to 8 minutes or until tender, stirring occasionally. Stir in tomatoes, green onion, garlic, Italian seasoning and black pepper.

Place pita halves, cut sides down, on a baking sheet. Sprinkle each with the mozzarella cubes. Top with vegetable mixture. Sprinkle with the Parmesan cheese. Bake for 8 to 10 minutes or until heated through and cheese is melted. Allow to cool. Cover and store in the refrigerator overnight. Reheat for 1 to 2 minutes in the microwave or 4 to 5 minutes in the toaster oven.

Easy Frittata

Prepare this casserole the night before. It can bake in the oven while you watch your favorite TV show. If you have leftover meat you want to include, replace ½ cup of the fresh vegetables with a ½ cup of cooked meat.

Serves: 8 (square slices)

Ingredients:

  • 1/2 sweet medium-sized onion, chopped
  • 5 cups chopped vegetables of choice (zucchini, spinach, mushrooms, red bell pepper, asparagus, tomatoes, broccoli florets, leftover cooked potatoes)
  • 12 large eggs or 3 cups refrigerated egg substitute
  • 1 tablespoon olive oil
  • 2 cups shredded mozzarella cheese
  • 3 tablespoons low fat milk
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon garlic powder

Directions

Preheat oven to 350 degrees F.

Coat a glass baking dish (9 x 13 or 8 x 11 or similar size dish) with cooking spray.

In a skillet, saute onions and vegetables in olive oil until tender for 5-8 minutes. Remove from the heat and set aside.

In a bowl, whisk eggs; add shredded cheese, milk and seasonings. Fold in cooked vegetables. Pour mixture into the prepared baking dish and bake for 30 minutes or until lightly brown and puffed on top and firm. Let rest for 10 minutes. Cut into 8 squares, wrap individually and refrigerate or freeze.

The next morning reheat a square in the microwave or toaster oven for your breakfast. If frozen, defrost overnight in the refrigerator.

Almond Cereal Bars

Ingredients

  • 1/3 cup almond butter
  • 1/3 cup honey
  • 2 cups whole-grain cereal flakes (such as, Kashi or Kellogg’s)
  • 2 cups oat and bran O cereal (such as, Cherrios)
  • 2 tablespoons chopped, unsweetened dried cherries or other dried fruit of choice

Directions

Coat an 8-inch square baking pan with cooking spray. In a medium microwave-safe bowl, microwave the almond butter and honey on high for 30 seconds, then stir until blended.

In a large microwave-safe bowl, combine the cereals and dried fruit. Microwave on high for 1 1/2 minutes, stirring every 30 seconds, until warmed.

Gradually stir the almond butter mixture into the cereal until thoroughly and evenly coated. Press into the prepared pan. Refrigerate until set and firm. Cut into 10 bars.

Pack each bar (only 144 calories) in plastic wrap or freezer bags and refrigerate or freeze for a grab-and-go breakfast. If frozen, defrost overnight in the refrigerator.

Yogurt Fruit Cups

4 servings

Love the convenience of yogurt with fruit in the bottom but hate the added sugars? Make your own with fresh fruit and rich Greek yogurt for a more healthy breakfast.

Ingredients

  • 1 pint strawberries or whatever fruit is in season
  • 1 17.6-oz. tub nonfat plain Greek yogurt
  • 1/2 teaspoon lemon zest (about half of a medium lemon
  • 2 tablespoons milk
  • 1 tablespoon sugar or honey

Directions

Rinse, hull and finely chop the strawberries. Toss with the lemon zest and sugar in a bowl and let sit at room temperature for 30 minutes to soften and become slightly syrupy.

In a mixing bowl, whisk the milk and Greek yogurt together.

Alternate 2 layers of fruit and yogurt in four 8-oz. Mason jars or other lidded container of your choice.

Yogurt cups will keep in the refrigerator for about a month. So, you can double or triple the batch to have plenty on hand.

Make-Ahead Breakfast Sandwiches

Makes 12 sandwiches

  • 12 Whole Grain English Muffins (100% whole wheat)
  • 12 large eggs
  • Salt, to taste
  • 12 thin slices ham or cooked Canadian bacon
  • 12 thin slices white American cheese

Directions

Spray a 12 cup muffin tin generously with cooking spray. Crack 1 egg into each spot. Break each yolk with a fork. Sprinkle each egg lightly with salt.

Bake in a 350 degree F oven for about 15-20 minutes or until eggs are completely set.

Remove eggs from pans using a spoon and let them cool on a large platter.

Cut English muffins in half and toast them. (Either in a toaster or in the oven on a baking sheet at the same time you are baking the eggs).

Place 1 slice of cheese on the bottom muffin half of each sandwich. Top with a slice of ham or bacon. Add 1 egg. Close the sandwich.

Wrap each sandwich in plastic wrap then in aluminum foil and freeze.

When ready to serve, remove all packaging and wrap the sandwich in a white paper towel.

Microwave for 1 minute on 50% power. Turn sandwich over and microwave for 1 more minute on 100% power.

Enhanced by Zemanta


Fash.Dear

beauty, fashion & lifestyle blog

Made by you and I

Cooking -- and photography -- are personalization

Let's Dish With Linda Lou

The greatest WordPress.com site in all the land!

Bakewell Junction

Mangia Dolci ~ Mangia Bene

easy italian cuisine

Italian cooking makes you happy! Easy Authentic Italian recipes. Directlyy from Italy true Italian food and dishes.

From Alfredo's With Love

A passion for food in words, pictures and recipes...

CrandleCakes

Recipes, stories, tips, and other adventures from a culinary Texan.

Joe Gande's Blog

Music, Food, Family, Italy, Thoughts, Life...

Young and Hungry

delicious doesn't have to be difficult

Eating Well Diary

A vegetarian's notes on healthy cooking

Lovely Delight Bite

For delicious moments......Find out about my secret special treats for yourself, family and friends

Family Life Is More

You are worthy. Your roles ~ invaluable.

Mirror of Health & Natural Beauty

Where healthylicious tips create the healthy lifestyle

Poem and Dish

Poetry and Food Lover's site...

News Anchor to Homemaker

From deadlines...to diapers and delicious dishes

Piglove

Adventures of Bacon and Friends

Shivaay Delights

Sharing my passion for cooking and baking ♡

The kitchen is my playground.

A blog about my experiments in the kitchen, successful or otherwise.

Andrews' Family Cookery & Household Management

Households that create happiness, and Foods that celebrate life

Back Road Journal

Little treasures discovered while exploring the back roads of life

Tuscas värld

Smaker, dofter och gömställen kring Medelhavet

Eating My Feelings

Because food just makes life so much better.

LauraLovingLife

Lover of cooking ~ Wanting to share my adventures in the kitchen!

Il mondo di Macdelice

Il blog rosa di Maria Cavallaro

Good Food Everyday

From the heart of the Mediterranean ....

Culinary Adventures of The Twisted Chef T

Recipes from My Kitchen to Yours!

therapy bread

no, not just bread: crafting edible creations as a way to feed the spirit, body, friends and family <3

healthy.yogi.mama

Fitness, recipes and babies in NYC

The Good, the Bad and the Italian

food/films/families and more

SOLE Food Kitchen

SUSTAINABLE. ORGANIC. LOCAL. ETHICAL. THAT'S HOW WE ROLL.

vinicooksveg

Amazing & fun.........Indian cooking!!

What's Cooking

Fine dining my way

Like to cook? Like to eat? Be a part of the conversation.

Chocolate Spoon & The Camera

A clumsy newbie in the kitchen. Una principiante ai fornelli.

An eye for food

Food is to be admired as well as desired. It should speak to you visually and make you want to taste it!

mycookinglifebypatty

Adventures in Healthy Living

Things My Belly Likes

Where eating to live and living to eat are not mutually exclusive

Our Growing Paynes

A journey about gardening, cooking, and knitting.

gotta get baked

musings of a baking fiend

thewhitedish

Let's talk recipes, great food and FITNESS!

on the road with Animalcouriers

pet transport through Europe and beyond

jittery cook

recipes worth sharing

soulofspice

delicious nourishing energizing spice

pattytmitchell

site for Patricia Mitchell, author

Follow

Get every new post delivered to your Inbox.

Join 1,373 other followers

%d bloggers like this: