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Category Archives: tuna

In The Mood For A Sandwich?

April 30, 2013

The perfect sandwich is a healthy sandwich that tastes good and makes you full longer. Sandwiches are one of the most popular midday choices of on-the-go Americans. They’re quick, delicious and, if properly portioned, an option for losing weight. If you aren’t careful, though, a few high fat ingredients can add hundreds of extra calories. So before you make that sandwich, make sure you know what hidden calories are lurking between those bread slices. If you make smart choices regarding the basic elements of a sandwich, you’ll be building healthier sandwiches in no time. 

1. Select healthy bread.

Consider:

  • High-fiber whole wheat bread.
  • High protein bread.
  • Wraps and pita bread (they are thin and have fewer calories). Whole wheat versions are even better.
  • Reduced calorie bread.
  • Multigrain bread.

2. Find high-quality proteins.

Most (although not all) sandwiches benefit from tasty, high-quality protein. What is available and healthy to you may vary by region or supermarket. Keep in mind portion control–a serving of meat should be about the size of a deck of playing cards.

Consider the choices:

  • Classic deli meats: Turkey, chicken, ham, roast beef, corned beef and others without nitrates.
  • Tip: Check the sodium in prepackaged and even deli-fresh meats; most products run high. Cut the sodium by slicing meat you have roasted at home or by asking specifically for meats lower in sodium.
  • Vegetarian spreads: Hummus, peanut butter, cashew butter, tahini, vegetarian patties
  • Salads: Tuna fish salad, seafood salad, chicken salad.

3. Cheese. Although cheese can add a good deal of fat, it also contains a good deal of calcium.

Consider:

  • Harder cheeses, such as Swiss and Cheddar that usually have less fat.
  • Softer cheeses (like Blue cheese) may have more fat, but if spread thinly, can add overall less fat than slices of hard cheese.
  • You can even use low-fat cheese in a sandwich.

4. Dressing. Sandwiches usually taste best with a little condiment added–but it is optional.

Consider:

  • Mustard, salad dressings, salsa and lowfat mayonnaise all add little calories and lots of flavor.
  • Avoid high-fat salad dressings, and regular mayonnaise in a sandwich.

5. Vegetables. A sandwich is a great way to slip in a lot of vegetables into a meal. Make sure they are fresh and crisp.

Consider:

  • Sliced tomatoes
  • Olives
  • Cucumbers or pickles
  • Onions: sweet or red
  • Peppers: sweet or hot
  • Mushrooms
  • Lettuce
  • Bean sprouts
  • Apples (especially good with ham)
  • Sauerkraut (with corned beef is a classic Reuben Sandwich)
  • Herbs (Basil tastes terrific in a toasted cheese and tomato sandwich)

Consider heating or toasting:

Heating or toasting a sandwich adds no calories and can greatly enhance the taste. Add lettuce after heating.

Consider sides:

Sandwiches are even healthier with classic pairings like carrot and celery sticks, a bowl of healthy soup or a side salad.

Experiment:

A sandwich is a marvelous canvas to work with and while there are classic pairings (peanut butter and jelly, ham and cheese on rye, grilled cheese, BLT, etc.) you can come up with  a new  favorites.

Here are a few ideas to start you off.

Turkey Reuben

4 servings

 Ingredients:

  • 2 cups packaged shredded cabbage with carrot (supermarket coleslaw mix)
  • 2 tablespoons Italian salad dressing
  • 2 tablespoons Thousand Island salad dressing
  • 8 1/2 inch thick slices rye bread
  • 8 ounces sliced, cooked low sodium turkey breast
  • 4 slices provolone cheese (4 ounces) (reduced fat works just fine in this sandwich)
  • 1 medium tomato, sliced
  • Pickle spears

Directions:

In a medium bowl, combine coleslaw mix and Italian salad dressing; set aside.

Spread Thousand Island salad dressing on one side of each bread slice.

Place four of the bread slices, dressing sides up, on a work surface; top with turkey, cheese, tomato and coleslaw mixture.

Top with remaining bread slices, dressing sides down.

Preheat a large skillet sparayed with nonfat cooking spray over medium heat. Reduce heat to medium-low.

Cook sandwiches, half at a time, for 4 to 6 minutes or until the bread is toasted and the cheese is melted, turning once. If desired, serve with pickle spears.

Oven Fried Green Tomato BLT Sandwiches 

Makes 4 servings

Ingredients:

Green Tomatoes & Garnish

  • 3/4 cups buttermilk
  • 1 large egg white
  • 1 ½ cups yellow cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 2 large green tomatoes, cored and cut into 1/4-inch-thick slices
  • 8 slices cooked bacon
  • 4 lettuce leaves
  • 4 hamburger buns

Remoulade Sauce

  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons nonfat sour cream or nonfat plain yogurt
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1/2 teaspoon cayenne pepper
  • 2 scallions, chopped
  • 2 sweet gherkins, chopped, or 1 tablespoon sweet pickle relish
  • 1 tablespoon capers, drained and chopped

Directions:

To cook tomatoes:

Preheat oven to 400°F.  Place a wire rack coated with cooking spray in a parchment paper-lined baking pan.

Whisk together buttermilk and egg white in a medium bowl.

Mix together cornmeal, salt, paprika and cayenne in a shallow dish.

Dip the tomato slices into the buttermilk mixture, then transfer to the cornmeal mixture. Gently turn each slice in the cornmeal mixture to coat.

Transfer the slices to the wire rack on the baking sheet. Lightly coat tomatoes on each side with cooking spray.

Bake the tomatoes in the hot oven until both sides are well browned, 18 to 20 minutes, turning once after 10 minutes.

To make remoulade sauce:

While the tomatoes are in the oven, combine mayonnaise, sour cream (or yogurt), horseradish, mustard, lemon juice, cayenne pepper, scallions, gherkins (or pickle relish) and capers in a small bowl.

To assemble sandwiches:

Place lettuce on the bottom halves of the buns. Top with tomato slices, remoulade sauce and bacon; cover with bun tops.

 

Tuna Steak Sandwiches

Serves 2

Ingredients

  • 2 tuna fillets, each 4 ounces
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup reduced-fat Caesar dressing, recipe below
  • 2 whole-grain onion buns
  • 2 lettuce leaves
  • 2 slices tomato

Directions:

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Sprinkle the tuna fillets with pepper. Place the fillets on the grill rack or broiler pan. Brush the tuna with 2 tablespoons of the Caesar dressing while cooking.

Grill or broil until the fish is opaque throughout when tested with the tip of a knife, about 8 minutes. Just before taking the tuna off the grill, place buns on the grill or broiler pan to toast.

Place the tuna steaks on the buns. Top with lettuce and tomato. Drizzle with the remaining 2 tablespoons of Caesar dressing. Serve immediately.

Caesar Salad Dressing

Makes about 1/2 cup.

Ingredients:

  • 1/2 small clove garlic
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon reduced-fat mayonnaise
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon anchovy paste
  • 1/4 teaspoon freshly ground pepper
  • 4 teaspoons extra-virgin olive oil
  • 2 tablespoons grated Parmigiano-Reggiano cheese

Directions:

Place garlic and salt in a medium bowl and mash with the back of a spoon to form a paste.

Add lemon juice, mayonnaise, mustard, anchovy paste (if using), and pepper; whisk to combine.

Slowly drizzle in oil, whisking constantly. Add cheese and whisk to combine.

The dressing will keep in the refrigerator for up to 3 days.

Egg-Vegetable Salad Wraps

6 servings

Ingredients:

  • 6 hard-cooked eggs, chopped
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped yellow summer squash or zucchini
  • 1/4 cup shredded carrot
  • 2 tablespoons chopped red onion
  • 1/4 cup low-fat mayonnaise
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon fat-free milk
  • 1 teaspoon snipped fresh tarragon or basil or 1/4 teaspoon dried tarragon or basil, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 6 leaf lettuce leaves
  • 6 whole wheat flour tortillas
  • 2 plum tomatoes, thinly sliced

Directions:

In a large bowl combine eggs, cucumber, squash, carrot and red onion.

For dressing:

in a small bowl stir together mayonnaise, Dijon mustard, milk, tarragon or basil, salt and paprika.

Pour the dressing over egg mixture and toss gently to coat.

For each sandwich:

Place a lettuce leaf on a tortilla. Place 3 or 4 tomato slices on top of the lettuce, slightly off center. Spoon about 1/2 cup of the egg mixture on top of the tomato slices. Roll up tortilla.

If necessary, secure with toothpicks. Cut the tortilla rolls in half crosswise. 

Mediterranean Chicken Panini

4 servings

 Ingredients:

  • Olive oil nonstick cooking spray
  • 1 recipe Tomato-Pepper Spread, below
  • 2 small skinless, boneless chicken breast halves (about 8 ounces total)
  • 4 slices whole wheat bread or multigrain ciabatta rolls, split
  • 1 small zucchini

Directions:

Lightly coat an unheated panini griddle, covered indoor electric grill or large nonstick skillet with nonstick cooking spray. Preheat over medium heat or heat according to manufacturer’s directions.

Add chicken. If using griddle or grill, close lid and grill for 6 to 7 minutes or until chicken is no longer pink. (If using a skillet, cook chicken for 10 to 12 minutes or until chicken is no longer pink, turning once.)

Cool chicken slightly; split each chicken piece in half horizontally and cut crosswise into 2-inch-wide slices.

Spread the Tomato-Pepper Spread on cut sides of the bread. Place chicken on bottom half of the bread.

Using a vegetable peeler, cut very thin lengthwise strips from the zucchini. Place zucchini strips on top of the chicken. Place bread tops on top of the zucchini, tomato pepper spread side down. Press down lightly. Lightly coat the top and bottom of each sandwich with nonstick cooking spray.

Place sandwiches on griddle, grill or skillet, adding in batches if necessary.

If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. If using skillet, place a heavy saucepan or skillet on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted.

Carefully remove saucepan or top skillet it may be hot. Turn sandwiches; top again with the saucepan or skillet. Cook for 1 to 2 minutes more or until bread is toasted.

Tomato-Pepper Spread

Yield: 1/3 cup

Ingredients:

  • 1/3 cup sundried tomatoes (not oil packed)
  • 3 tablespoons boiling water
  • 1/3 cup drained bottled roasted red peppers
  • 4 teaspoons balsamic vinegar
  • 1 teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 1 large clove garlic, minced
  • 1/4 teaspoon ground black pepper

Directions:

In a small bowl combine sundried tomatoes and the boiling water. Cover and let stand for 5 minutes.

Transfer undrained tomato mixture to a small food processor (if you have a larger food processor you will need to stop and scrape down sides occasionally).

Add roasted red sweet peppers, balsamic vinegar, oregano, garlic and black pepper. Cover and process until smooth.

 

Grilled Vegetable Pitas

2 servings

Ingredients:

  • 14 ounces fresh portobello mushrooms
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • Dash salt
  • Dash ground black pepper
  • 1/4 of a medium yellow or red sweet pepper, stem and seeds removed
  • 1/4 cup chopped tomato
  • 1 large whole wheat pita bread round, halved crosswise
  • 8 fresh spinach leaves
  • 8 small fresh basil leaves
  • 1/3 cup crumbled feta

Directions:

If present, remove and discard mushroom stem. If desired, remove mushroom gills. In a small bowl, combine balsamic vinegar, olive oil, salt and pepper. Gently brush half of the oil mixture over mushroom and sweet pepper.

Place mushroom and pepper on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until the vegetables are lightly charred and tender, turning frequently.

Meanwhile, in a medium bowl, combine the remaining oil mixture and the tomato; toss gently to coat. Cut grilled mushroom and pepper into bite-size strips. Add mushroom and pepper strips to tomato mixture; toss gently to combine.

Open pita halves to create pockets. Line pita pockets with spinach and basil leaves. Fill pita pockets with grilled vegetable mixture. Sprinkle with cheese. Serve immediately.

Grilled Steak Sandwich

Serves 4

Ingredients:

  • 1 (8- to 10-ounce) lean sirloin steak or 8 to 10 ounces leftover steak
  • 1 baguette, cut into 4 (5-inch) pieces
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons blue cheese crumbles
  • 2 cups arugula or lettuce

Directions:

Preheat the grill. Lightly oil the steak and grill it for 3 to 5 minutes per side or until desired doneness. Set aside to rest for 5 minutes, then slice thinly.

While steak is resting, cut baguette in half horizontally.

In a small bowl combine mayonnaise and blue cheese.

Spread half the bread with the mayonnaise mixture; top with sliced steak and arugula. Top with remaining baguette half and divide into fourths.

 

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Posted by in Beef, Bread, Cheese, Chicken, Healthy Italian Cooking, sandwiches, tuna, Vegetables Tags:

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Burgers Without The Grill

February 25, 2013

Hamburgers patties can be made with numerous different cuts of meat and using different methods of cooking.  Common cooking methods for hamburger patties include grilling, broiling and pan frying. However, where broiling and grilling causes the natural juices (fat) to drip away from the burgers as they cook, pan frying (or searing) the patties allows them to actually cook in their own juices. A number of preparations, both external and internal, can make flavorful hamburgers.

Sometimes, the simplest approach is the best. When making hamburger patties in a pan, a liberal use of salt and black pepper, maybe all you need to bring out the best flavor. Salt and black pepper (use kosher salt or sea salt and freshly cracked black pepper) allows the flavor of the meat to come through. Just dusting salt on the exterior of shaped patties isn’t enough. Put the ground meat in a bowl. Lightly break up the meat with your hands and sprinkle evenly with salt and, then, pepper. 

For some additional flavor, spices and seasoning can be added prior to cooking the patties. Add dried spices and seasonings, such as onion and garlic powder. For a little kick, add a small amount of ground cayenne pepper to the meat prior to shaping into patties. Oregano, thyme and paprika are also dried spices that go well with hamburger, as well as ground mustard seed. Worcestershire sauce or steak sauce can be added before you make your patties. They impart extra moisture to your burgers, as well as extra flavor.

The more you handle the meat, the denser and more rubbery it will become when cooked. After you’ve seasoned the meat, divide it into individual portions and, with lightly cupped hands, shape into patties. As soon as the patties hold together, stop.

Turn the burgers just once during cooking—and don’t be tempted to press on them. Pressing down on the burgers as they cook squeezes out the flavorful juices, which end up in the pan instead of in the burgers.

Many of us depend on thermometers when we’re cooking expensive steaks, but when it comes to burgers, we think it isn’t necessary.  Burgers should be cooked to just the right degree of doneness, don’t guess. Take the temperature in the center of each burger with an instant-read thermometer.

MEDIUM-RARE BURGER: 125 to 130 degrees, 2 to 3 minutes per side

MEDIUM BURGER: 135 to 140 degrees, 3 to 4 minutes per side

MEDIUM-WELL BURGER: 145 to 160 degrees, 4 to 5 minutes per side

WELL-DONE BURGER: 160 degrees and up, 5 minutes and up per side

Cooking on Top of the Stove:

If the meat has been frozen let it thaw in the refrigerator overnight.

Divide the meat and shape into patties, however big or small and thick or thin that you want them. Remember that ground beef shrinks when cooking, so take that into account when sizing.

Place the burgers in a large, deep skillet and turn the burner on medium heat. Make sure the handle is turned away from the front of the stove, especially if you have children.

Place a lid on the skillet. This will prevent grease from spattering all over the stove, making more of a job for you to clean up.

Cook the burgers for about 4 minutes for medium and then turn them over in the pan. Cook for 4 or 5 more minutes. It doesn’t take long to cook burgers, just watch them so they won’t burn or overcook.

Variation:

Heat a deep, large skillet.

Slice and cook 1 onion in 1 tablespoon butter; set aside in a small bowl and keep warm.

Shape the patties large and thin, when cooking they will shrink and become much thicker and juicy.

Place the patties in the pan and cover with a lid. Cook on medium-low heat.

Turn the burgers once the top is starting to brown.

DO NOT press down-if you press down you will not have juicy hamburgers.

When they are done (use the temperature chart above), cover the top with the cooked onion and put a slice of cheese on top of the hamburger. Cover the pan again for about a minute until the cheese starts to melt.

Cooking in the Oven:

Use a broiler pan that allows fat to drip away from the meat. If the burgers are large and thick, roast at 350 degrees F. for about 10 minutes and then finish under the broiler to brown.

Variation:

Preheat the oven to 325 degrees F. Line a cookie sheet with foil- put a cookie rack on top. Place the burgers on the rack and season them. Bake for about 15 minutes/ 20 minutes.

The following method works well for turkey burgers:

Ground turkey is a good substitute for ground beef or pork. Turkey is a leaner meat and it contains less fat. Instead of frying the turkey burger in oil on the stove top, you can bake them in the oven. Oven-baked turkey burgers take slightly longer to cook, but baking in the oven gives you a less crisp texture.

Heat the oven to 375 degrees F. Apply nonstick cooking spray to a baking dish.

Combine 1 lb. of lean ground turkey, 1 lightly beaten egg, 1 cup of crushed crackers or bread crumbs and salt and pepper to taste. Mix the ingredients together well.

Form the turkey mixture into four equal sized patties. Place them in the baking dish.

Bake the turkey burgers for 30 minutes or until they have an internal temperature of 165 degrees Fahrenheit. Turn the turkey burgers over once while they are baking in the oven.

Add a slice of cheese during the last 2 to 3 minutes of the cooking time. Once the cheese melts, remove the turkey burgers from the oven and serve them while hot.

The Perfect Indoor Burger

4 servings

Ingredients

  • 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
  • Kosher salt and freshly ground black pepper
  • 1 1/2 tablespoons canola oil
  • 4 slices cheese
  • 4 hamburger buns, split; toasted, if desired

Directions

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.(This prevents the burger from bulging in the center while cooking.)  Season both sides of each burger with salt and pepper.

IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Brush pan with the oil. Cook the burgers until desired doneness, according to the temperature chart above. Turn burgers half way through the cooking time. Cook turkey burgers until cooked through, about 5 minutes on the second side.

IF USING A SAUTE PAN : Heat the oil in the pan over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Turn over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked through, about 5 minutes on the second side.

Add the cheese to the tops of the burgers during the last minute of cooking. and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.

Serve the hot burgers on toasted buns with your favorite condiments.

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Pesto Turkey Burgers

Servings: 4

This Mediterranean-style turkey burger is flavored with basil pesto and crumbled feta cheese.

Ingredients::

  • 1 1/4 pounds lean ground turkey
  • 2 tablespoons basil pesto
  • 1 teaspoon minced garlic
  • 1/2 cup crumbled feta cheese, plus extra for topping
  • 1 1/2 teaspoons seasoned salt
  • 1/2 cup bread crumbs
  • 1 tablespoon olive oil
  • Sliced tomato and lettuce
  • Greek yogurt

Directions:

Add oil to a saute pan and heat to medium high. 

Mix together ground turkey, pesto, garlic, feta cheese, seasoned salt and breadcrumbs in a bowl until evenly blended. Form into 4 patties.

Cook pesto burgers until no longer pink in the center, about 5 minutes per side.

Serve on whole wheat buns or pita bread with tomato, lettuce, yogurt and additional feta cheese.

 

Chicken Parmesan Patty Melts

4 Servings

Ingredients

  • 5 tablespoons grated Parmesan cheese, divided
  • 1 cup marinara sauce, divided
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 pound lean ground chicken
  • 2 ounces fresh mozzarella cheese, thinly sliced
  • 2 ciabatta rolls, split and toasted

Directions

In a large bowl, combine 3 tablespoons Parmesan cheese, 2 tablespoons marinara sauce, pepper and salt.

Crumble chicken over mixture and mix well. Shape into four patties.

Place on a baking sheet coated with cooking spray. Broil 4 inches from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear.

Top with remaining marinara, the mozzarella and remaining Parmesan.

Broil 1-2 minutes longer or until cheeses are melted. Top each roll half with a patty.

Pork Burgers

Makes 4 servings

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 3 cups thinly sliced Spanish onions
  • 3/4 teaspoon freshly ground pepper, divided
  • 1/4 teaspoon salt
  • 1 pound lean ground pork
  • 1 tablespoon finely chopped green olives
  • 2 teaspoons minced garlic
  • 2 teaspoons smoked paprika
  • 1/4 cup reduced-fat mayonnaise
  • 2 teaspoons freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup Monterey Jack or Mozzarella cheese
  • 4 whole-wheat hamburger buns, toasted
  • 2 whole jarred roasted red peppers, halved lengthwise

Directions:

Heat oil in a large skillet over medium heat. Add onion and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until soft and translucent, about 10 minutes. Set aside half the onion for topping; finely chop the other half.

Preheat a stove top grill pan to medium.

Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining 1/2 teaspoon pepper and the salt. Gently combine, without over mixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick.

Combine mayonnaise, lemon zest and lemon juice in a small bowl.

Oil the grill pan. Cook the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 10 to 12 minutes total. Top with cheese (1 tablespoon per burger) and cook until it is melted, about 1 minute more.

Assemble the burgers on toasted buns with the lemon mayonnaise, some of the reserved onions and  half a roasted pepper.

Salmon Burgers with Green Goddess Sauce

Serve on toasted hamburger buns or focaccia bread.

The key to perfect salmon burgers is to handle the fish delicately: don’t over season, over handle or over cook it.

Makes 4 servings

 Ingredients:

  • 1 pound wild salmon fillet, skinned
  • 2 tablespoons finely chopped red onion or scallion
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon lemon juice
  • 1 tablespoon hot pepper sauce
  • 1/4 teaspoon kosher or sea salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons Green Goddess Sauce (recipe follows)

 Directions:

With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer to large bowl and gently stir in onion (or scallion), basil, hot sauce, lemon juice, salt and pepper, being careful not to overmix. Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking.

Heat oil in a large nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and just cooked through, 4 to 6 minutes total. Serve with 1 tablespoon Green Goddess Sauce on each burger.

Green Goddess Sauce

Makes 1 1/4 cups

 Ingredients:

  • 3/4 cup reduced-fat mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 4 anchovy fillets, rinsed and chopped
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers, rinsed
  • 2 teaspoons freshly grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste

Combine mayonnaise, sour cream, anchovies, chives, parsley, capers, lemon zest, lemon juice, salt and pepper in a food processor and pulse to combine.

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.

 

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Posted by in Basil pesto, Beef, Bread, Cheese, Chicken, Healthy Italian Cooking, Italian Cuisine, Olives, Pork, salmon, tuna, Turkey Tags: ,

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Good For You: Seafood And Pasta

February 14, 2013

Whole Wheat Pasta

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

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

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

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

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

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

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

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

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

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

201112-r-pappardelle-with-clams

Fettuccine with Clams, Turmeric and Hot Pepper

Servings: 6

Ingredients:

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

Directions:

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

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

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

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

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

Spaghettini with Shrimp, Tomatoes and Chili Crumbs

Servings: 4

 Ingredients:

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

 Directions:

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

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

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

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

 

Pasta with Fish, Lemon and Capers

Yield: 6 generous portions

Ingredients:

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

 Directions:

Bring a large pot of salted water to a boil.

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

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

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

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

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

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

Italian Style Pasta with Tuna

Ingredients:

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

Directions:

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

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

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

Seafood Lasagna

Ingredients:

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

Directions:

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

White Sauce:

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

Filling:

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

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

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

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

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

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

 

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

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The Cuisine Of Italy – Sardinia

February 8, 2013

Sardinia is the second-largest island in the Mediterranean, characterized by a jagged and rocky coastline, interspersed with stunning beaches of very fine sand. The past fifty years have seen Sardinia become a hotspot for tourism, with La Costa Smeralda in the northern area becoming a favorite retreat of Italian celebrities. The Sardinian coast may be dedicated to tourism, but the interior belongs to native Sardinians who still hold onto their customs, food and unique language (a form of classical Latin that is considered an official language).

Sardinia is one of the most ancient lands in Europe, visited by man in the Palaeolithic period but inhabited permanently much later in the Neolithic age, around 6000 B.C.  Around 1000 B.C. the Phoenicians began to land on the shores of Sardinia with increasing frequency. Sailing from Lebanon while on trade routes to as far away as Britain, they needed safe anchorage for the night or a retreat from storms. These safe ports of call later became important markets and, after a time, they developed into real towns inhabited by Phoenician families and Nuragic families. As time passed, the Sardinians became united in language and customs yet remained divided politically into various smaller tribal states. Sometimes they banded together, while at other times, they were at war with one another. Tribes lived in villages made up of round thatched stone huts.

A typical Nuraghe dwelling

In 509 B.C.the Phoenician expansion inland becoming ever more menacing and penetrating, so native Sardinians attacked the coastal cities held by the enemy who, in order to defend themselves, called upon Carthage for help. The Carthaginians, after a number of military campaigns, overcame the Sardinians and conquered the region. For 271 years, the Carthaginian civilization flourished alongside the local Nuragic culture. In 238 B.C. the Carthaginians, defeated by the Romans in the first Punic War, surrendered Sardinia and it became a province of Rome. The Roman domination in Sardinia lasted 694 long years and was often opposed by the Sardinians. The departure of the Romans and the ensuing chaos left Sardinia at the mercy of Vandal raiders, Byzantine occupiers and Arab corsairs. Four giudicati (kingdoms) emerged in the Middle Ages but, by the 13th century, the Pisans and Genoese were battling for control of Sardinia.

They were eventually taken over in 1323 by the Catalano-Aragonese from northern Spain who stayed for some 50 years. Eleonora d’Arborea (1340–1404) battled against them heroically and remains revered as Sardinia’s very own “Joan of Arc”. Sardinia became a Spanish territory after the unification of the Spanish kingdoms in 1479 and, still today, there is an Hispanic feel to several towns in the region. In the ensuing centuries, Sardinia suffered as Spain’s power crumbled and, in 1720, the Italian Savoy kingdom took possession of the island. After Italian unity in 1861, Sardinia found itself again under the rule of Rome.

Places to Visit in Sardinia

Cagliari is the main harbor and one of the gateways to Sardinia. Cagliari is situated among salt marshes and fish-rich ponds at the center of the broad southern gulf that extends from Cape Spartivento to Cape Carbonara. The French author Auguste Bouillier, who visited it in 1864, wrote movingly of the view, with “cupolas glittering in the setting sun”, the “castle with its belt of grey walls” and the “spectral towers”.  Dotted with Pisan towers and a Spanish castle, Cagliari has other Spanish touches, such as, its flower-lined patios decorated with ceramics not unlike Portugal’s famed azulejos. Travelers interested in Sardinia’s mysterious past should visit the Museo Nazionale Archeologico, which houses an unequalled collection of ancient Sardinian, Phoenician, Minoan and Roman artifacts. 

La Costa Smeralda or “the Emerald Coast” is a new feature of Sardinia, created nearly forty years ago to transform a formerly wild and isolated coast into a world-class tourist destination. La Costa Smeralda occupies the northeast corner of Sardinia from Olbia to Santa Teresa Gallura and follows the dramatic coastline of inlets and gulfs. Besides the fashionable resorts with its trendy beaches and yachts, La Costa Smeralda also has unbelievable natural beauty, with some of the clearest waters in the entire Mediterranean. Away from the coast the road travels into the ancient lands of the Nuraghi, with ruins of their distinctive structures as well as even older prehistoric dolmens known as the Tomb of the Giants.

 Sardinia: attractions

Alghero was once a bastion of the Spanish Viceroy and even today is nicknamed “Barcelonetta” (little Barcelona) because of a dialect of Catalan that is still spoken. At the bottom of Via Umberto stands the sixteenth-century Cattedrale, where Spanish viceroys stopped to take a preliminary oath before taking office in Cagliari. A walk around the old town should take in the series of seven defensive towers which dominate Alghero’s center and its surrounding walls. Outside the old quarter, most of the tourist activity takes place around the port, its wide quay nudged by rows of colorful fishing boats and bordered by bars. Short trips outside Alghero lead to the impressive ruins of the Palmavera Nurag, as well, the excellent beaches at Porto Conte.

The Foods of Sardinia

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Typical Sardinian cooking makes use of all kinds of beans: fava, white beans, lupine, chickpeas and lentils. Parsley, leeks, and especially cabbage were grown and used in soups and minestrone. Onions, chicory, spinach and beets were also commonplace on the Sardinian table. The most common fruit was citron. A pasta favorite is called fregula and was probably inspired by the Arab couscous.

Fregula

Originally, Sardinian bread was made of hard wheat and barley. Today there are a variety of traditional breads, some made with white flour, others with semolina (hard wheat), breads with bran or sprouts or bread as flat as a sheet of music called Carta di Musica in Italian or Pani Carasau in Sardinian. In Sardinian cities, public ovens were used to bake traditional breads and dishes such as panade, a rustic torta, made of bread dough stuffed with small pieces of stewed lamb or eel seasoned with vegetables. Today, panade is still a popular dish.

Sardinia is a major exporter of cheese and the main exports are cavallo cheese (a type of caciocavallo) and salso cheese (a salted sheep’s cheese like pecorino cheese). Locally, fresh white cheeses are made for seasoning soups and casu e’ filixu, another fresh cheese, is layered with fern leaves in the center and often served on Carta di Musica. Cheese is used abundantly in Sardinian cuisine: in soups, stews, small ravioli and in famous desserts, such as, sebádas, a semolina, egg and cheese fritter flavored with sugar, lemon and honey or the pardule, baked buns of semolina stuffed with saffron and orange zest flavored fresh ricotta cheese.

Sardinia

The traditional cuisine of Sardinia was in some ways a contradiction: an island civilization that did not utilize seafood in its diet. Since Sardinia’s coast has always been victim to invasion, the Sardinian people found refuge in the mountains. Therefore, the traditional foods of Sardinia were always more influenced by the land than the sea. Today, much has changed and now seafood has been embraced by Sardinians, no longer having to fear invaders or pirates. Spicy fish soups called Burrida and Cassola, along with lobsters, crabs, anchovies, squid, clams and fresh sardines with Sardinians.

Favorite Sardinian pasta dishes include: Spaghetti con Bottarga made with dried gray mullet roe shaved on top, Malloreddus is a gnocchi style pasta flavored with saffron and served with a tomato sauce. Culingiones are round ravioli stuffed with spinach and cheese. The Sardinian interior produces some of the best lamb in all of Italy and it is known for being very lean. Sardinians enjoy their meats roasted and suckling pig or kidis a favorite roasted outdoors over aromatic woods.

Abbamele is a honey-based product made in Sardinia. It is also sometimes called “abbattu”, “abazu” or “honey sapa”.  Selected honeycombs are pressed to extract all honey and pollen which is then reduced in copper pots. The honey can be flavored with lemon or orange rinds. Abbamele is dark like molasses with a complex flavor that has hints of coffee and caramel. Abbamele is also similar to molasses in appearance but tastes like honey and is usually eaten with cheese and fresh fruit or even drizzled over pasta or vegetables.

Sardinian wines have been influenced by the successive waves of invaders, with the Spanish leaving the most indelible mark. The full-bodied red Cannonau is the wine of choice when serving Sardinian lamb. Monica di Cagliari (DOC) can be found in dry well-aged varieties, as well as, a sweet dessert wine, known as, Liquoroso Dolce. Two well-known Sardinian white wines are Vernaccia di Oristano (DOC), a golden dry wine that is drunk with local fish and lobster and  Vermentino di Gallura (DOCG), also good with seafood. Spirits include the aperitivo, Liquoroso Secco (made from the Monica grape) and the Myrtle flavored, Mirto. There are also various types of Grappa and Fil’e Ferru, a Sardinian Aquavitae, and other aperitifs with infusions of citrus fruits such as Limoncino and Arangiu.

Make Some Sardinian Inspired Recipes At Home

Pane Carasau or Carta da Musica is a Sardinian bread, shaped into thin disks and stacked up in piles. Dry and crisp, the name Carta da Musica (music paper) is attributed to the noise produced when they are chewed. It is said to have been first made by the shepherds in Sardinia, who took it with them into the pastures as it keeps well.

Pane Carasau is sometimes bathed in sauce before it is eaten, and is an excellent accompaniment to cheese or meats. A typical dish made with pane carasau is pane frattau which is prepared by layering pane carasau with sauce, tomato, cheese and topped with poached eggs.

Pane Carasau (Sardinian Flatbread) 

Yield: 8

Ingredients:

  • 1 3/4 cups unbleached all-purpose flour
  • 1 1/2 cups semolina flour
  • 1 envelope active dry yeast
  • 1 cup warm water
  • Salt
  • Fresh chopped rosemary
  • Salt
  • Olive oil

Directions:

Combine the two flours with 1 teaspoon of salt. In a small cup, dissolve the yeast with 1/4 cup of the warm water. Let sit until bubbly. Add the yeast mixture to the flour with the rest of the water. Mix until you have a smooth dough. Cover and let sit 1 hour. Knead for 5 minutes and cover for another hour.

Preheat the oven to 475 degrees F. Spray two flat baking sheets with oil spray. Knead the dough once more and divide into 8 equal balls. Roll each ball out as thinly as you can to fit the baking sheets, and bake each for 5 minutes in the preheated oven. The breads should blister but not brown. Remove from the oven and pile one on top of the other. Place a board or flat tray on top and let sit until cool.

To prepare for serving, return each bread to the oven for 10 minutes or until golden and crispy. Remove, brush lightly with olive oil, sprinkle with fresh chopped rosemary and salt and return to the oven for a few minutes. Serve warm.

Tomato-Poached Eggs with Sardinian Music Bread

 4 servings

 Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup sliced green onions
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 (14.5-ounce) cans whole plum tomatoes, undrained and coarsely chopped 
  • 4 large eggs
  • 4 sheets pane carasau (Sardinian music bread), each broken into 4 wedges
  • 1/2 cup (2 ounces) finely grated aged Pecorino Sardo cheese
  • 2 tablespoons chopped fresh basil

Directions:

Heat oil in a large skillet over medium heat. Add onions and garlic to pan; cook 3 minutes or until fragrant, stirring often. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper and tomatoes; bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.

Reduce heat to low. Working with one egg at a time, crack eggs over tomato mixture, about 1 inch apart in pan. Sprinkle eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook 5 minutes or until desired degree of doneness. Remove from heat.

Arrange 4 wedges of pane carasau on each of 4 plates; spoon 3/4 cup sauce over each serving. Top each serving with 1 egg and sprinkle with 2 tablespoons grated cheese and 1 1/2 teaspoons of chopped fresh basil.

Risotto-Style Fregula with Mushrooms, Abbamele and Goat Cheese

Fregula is a small, toasted semolina pasta. Israeli couscous is a more readily available stand-in; you can also substitute a dark-colored honey for abbamele.

6 servings

 Ingredients:

  • 2 1/4 cups fat-free, less-sodium chicken broth
  • 1 cup water
  • 1 tablespoon olive oil
  • 8 ounces wild mushrooms
  • 1/3 cup chopped shallots
  • 1 1/4 cups uncooked fregula
  • 3/4 teaspoon kosher salt
  • 1/4 cup dry white wine
  • 1/4 cup finely chopped fresh chives
  • 1/4 cup (2 ounces) goat cheese or feta cheese
  • 1 tablespoon abbamele or honey, divided
  • 3 tablespoons chopped walnuts, toasted

Directions:

Combine broth and 1 cup water in a saucepan over medium heat; bring to a simmer. Heat oil in a large skillet over medium heat. Add mushrooms; cook 5 minutes or until moisture evaporates. Add shallots; cook 4 minutes, stirring frequently. Add fregula and salt; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly.

Set aside 1/4 cup broth mixture; cover and keep warm. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 15 minutes total). Remove from heat.

Stir in reserved 1/4 cup broth mixture, chives, goat cheese and 1 1/2 teaspoons abbamele. Sprinkle with walnuts. Drizzle each serving with 1/4 teaspoon abbamele. Serve immediately.

Malloreddus

Makes about 1 pound

These tiny Sardinian dumplings resemble cavatelli and are often called gnocchetti sardi. Malloreddus are usually served with butter and Pecorino cheese, a simple tomato sauce or a rich lamb ragù.

Ingredients:

  • Fine sea salt
  • 1 1/4 cups semolina flour
  • 3/4 cup unbleached all-purpose flour
  • Extra-virgin olive oil
  • a gnocchi board or table fork

 Directions:

Dissolve 1 teaspoon salt in 3/4 cup warm water. In a large bowl whisk together semolina and all-purpose flours; mound and form a well in the center. Add water mixture and 2 teaspoons oil to the well. Using your hand or a fork, slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead in the bowl until dough forms a ball (dough will be slightly sticky).

Transfer dough to a well-floured work surface and knead for 5 minutes, dusting with a bit more flour as needed just to keep the dough from sticking to your hands. Wrap dough tightly in plastic wrap and let rest for 30 minutes. Break off about 1/8 of the pasta dough; tightly re-wrap the remaining dough. Roll dough into a 1/4-inch cylinder and cut it into 1/4-inch-thick pieces. Pressing with your thumb, roll each piece on a gnocchi board or down the back of a fork to give it the characteristic ridges and put on a floured baking sheet. Repeat with remaining dough.

To cook the fresh malloreddus, bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 6 minutes after the water returns to a boil. Drain, transfer to a large serving bowl and immediately toss with sauce and serve.

Sauces for Malloreddus

Tuna Sauce

Servings 4

Ingredients:

  • 1 lb malloreddus pasta
  • 7 oz fresh tuna, cut into small cubes
  • 4 oz onion, sliced thin
  • 3 ½ tablespoons extra virgin olive oil
  • 1/2 oz capers
  • 3 ½ oz fresh tomatoes, chopped
  • 1 oz fennel fronds
  • 1/2 cup white wine
  • Salt and pepper to taste
  • 3/4 oz anchovies, chopped
  • 1/2 cup fish stock, see post for recipe: http://jovinacooksitalian.com/2013/01/10/hearty-healthy-winter-soups/

Directions:

In a large pan heat oil and brown the onion and the tuna. Stirring constantly, add the capers.

Pour the white wine over all and allow to evaporate. Season with salt and pepper. Pour the fish stock onto the tuna, add the fresh tomato and half the fennel fronds.

Meanwhile, cook the “malloreddus” in salted water. Drain the “malloreddus” and put them into the pan containing the sauce and toss. Allow to cook for another minute with the remaining fennel and then sprinkle the chopped anchovies over the top.

Arrange in a serving dish, decorating with small sprigs of fennel.

Lamb Chops and Ragu with Malloreddus

Lamb Chops and Ragù with Malloreddus

Serves: 4 – 6

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1/4 pound ground lamb
  • Salt and freshly ground pepper
  • 2 medium shallots, finely chopped
  • 1/2 small onion, finely chopped
  • 2 thyme sprigs, plus 1 teaspoon chopped thyme
  • 1 rosemary sprig, plus 1 teaspoon chopped rosemary
  • 1 bay leaf
  • 1 cup dry red wine
  • 1/2 cup chicken stock
  • 2 cups prepared tomato sauce
  • 2 tablespoons chopped basil
  • 8 lamb rib chops, about 1/2 inch thick
  • 1 pound malloreddus pasta, gnochetti or cavatelli
  • 1/2 cup freshly grated Pecorino Sardo cheese (1 1/2 ounces) 

Directions:

In a medium saucepan, heat 2 tablespoons of the olive oil. Add the ground lamb, season with salt and pepper and cook over moderately high heat, stirring to break up the meat until browned, about 4 minutes. Add the shallots, thyme and rosemary sprigs, bay leaf and the chopped onion.  Cook over moderate heat, stirring occasionally, until the shallots and onion are softened, about 4 minutes. Add the red wine and boil over high heat until reduced by three-quarters, about 4 minutes. Add the chicken stock and tomato sauce and simmer over low heat, stirring occasionally, until thickened, about 20 minutes. Stir in the basil and season with salt and pepper. Discard the thyme, rosemary sprigs and the bay leaf and keep the sauce hot.

In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the lamb chops with salt and pepper and pat the chopped thyme and rosemary onto the meat. Add the chops to the skillet and cook over moderately high heat until well browned outside and medium-rare within, about 3 minutes per side.

Meanwhile, in a large pot of boiling, salted water, cook the malloredduspasta until al dente. Drain and return it to the pot. Add the lamb ragù and stir well. Add the pecorino cheese and stir again. Transfer the pasta to plates and top with the lamb chops. 

MAKE AHEAD The lamb ragù can be covered and refrigerated for up to 3 days. Rewarm before serving.

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Posted by in Bread, Cheese, Fish, fregula, Healthy Italian Cooking, Honey, Italian Cuisine, Lamb, Sardinia, tuna Tags: , , ,

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Cooking With Peppercorns

January 31, 2013

Along with salt, pepper is on nearly every table. Historically significant, pepper is the most common spice in use. Nutritionally beneficial, pepper offers a unique flavor and a variety of uses. It is the third most common ingredient used in cooking behind water and salt. There are a variety of peppercorns commonly used and the spice is versatile in all forms. Peppercorns are the seed berries of the Piper nigrum vine, originating on the Malabar coast of India. Said to be discovered more than 4,000 years ago, peppercorns were cultivated as long ago as 1000 B.C. 

The pepper berries grow on bushes that are cultivated to heights of about 13 ft. If the berries were allowed to ripen fully, they would turn red; instead, they are harvested when they are green. Harvesting is done without any mechanical equipment. Workers pick the unripened berries and transport them in large wicker baskets to drying platforms. The berries are spread on these large platforms to dry in the sun over a period of about a week and a half. In their dried state, the green berries blacken to become the peppercorns we use in pepper mills.

Black, white, and green peppercorns are all from the same plant.

Alternatively, the pepper berries can be picked just as they begin to turn red. They are plunged into boiling water for approximately 10 minutes, and they turn black or dark brown in an hour. The peppercorns are spread in the sun to dry for three to four days before they are taken to the factory to be ground. This process is quicker than air drying alone but requires the added step of the boiling water bath.

If white pepper is to be produced, the peppercorns are either stored after they have been boiled or they are harvested and packed in large sacks that are then lowered into running streams for seven to 15 days (depending on location). Bacterial action causes the outer husk of each peppercorn, called the pericarp, to break away from the remainder of the peppercorn. The berries are removed from the stream and placed in barrels partially immersed in water; workers trample the berries, much like stomping grapes, to agitate the peppercorns and remove any remaining husks. Some processors now use mechanical methods to grind off the outer coating to produce decorticated pepper, but many exporters prefer the old-fashioned method.

Black and white pepper are processed in the factory by cleaning, grinding, and packaging. Blowers and gravity separators are used to remove dust, dirt clods, bits of twigs and stalk and other impurities from the peppercorns after they are brought in  from the field. Sometimes, treatments are used to eliminate bacteria on the cleaned, dry peppercorns.

Grinding consists of using a series of rollers in a process called cold roll milling to crush the peppercorns. Cracked peppercorns are only crushed lightly to bruise the peppercorns and release their flavor.

Peppercorn grinding machine

Further grinding steps crush peppercorns into coarse and fine grinds of pepper that are packaged separately. A sifter sorts the grains by size, and they are conveyed to packaging stations. Packaging varies widely among processors and includes bags, boxes and canisters for large-volume commercial sales and smaller jars, cans and mills for home use. Packing may also include the blending of pepper with other spices in a variety of spice mixes for preparing sauces, such as, cajun spice, Italian foods, seafood and a range of other specialized blends.

Because pepper is harvested by hand, quality control begins in the field with the careful observations of the harvesters. Bulk importation of peppercorns is monitored, as with all agricultural products, by government inspectors. In the factory, machinery and the steps in the processing  or pepper are observed.

Pepper was considered so valuable that unscrupulous suppliers often mixed in mustard husks, juniper berries, and even floor sweepings and ground charcoal to stretch its value. In 1875, the British Sale of Food and Drugs Law imposed restrictions against the selling of adulterated pepper.

Although always prized as a flavor-enhancing spice, the peppercorn first gained fame for medicinal purposes as a digestive stimulant and expectorant. Its hot and pungent flavor causes the membranes inside the nose and throat to exude a lubricating secretion, helpful to those in respiratory distress by acting as an aid to induce coughing. Pepper was also used in an external ointment to relieve skin afflictions and hives.

Black pepper is also an effective deterrent to insects. A solution of one-half teaspoon freshly ground pepper to one quart of warm water sprayed on plants can be toxic to ants, potato bugs, silverfish and even roaches and moths. A sprinkling of ground pepper will also deter insect paths in non-garden areas.

Types of Pepper

Peppercorns (piper nigrum) ground for use on the table and in cooking originally came from India, but is now cultivated in Indonesia, Malaysia, China, Sri Lanka, Madagascar and South America. India is still the major producer of this spice with over half of the product coming from there.

A perennial bush, which often grows wild, is grown on trellises similar to grape vines. The bush has round, smooth jointed stems, dark green leaves and small white flowers. The flowers become the berries. The flowers grow in clusters of up to 150 berries. Grown from cuttings, the bush bears fruit after three or four years until about fifteen years old. Typically, pepper bushes grow best near the equator and some believe the closer to the equator the hotter the peppercorn. From this bush, three types of peppercorn are harvested: black, green and white. 

Black Peppercorns:

Black peppercorns are the dried berry and the most pungent and strongest in flavor of the three. The berries are picked just before they are ripe and are typically sun dried. As they dry, an enzyme is released which darkens the hull of the berry to anywhere from dark brown to jet black. Within the hull is a lighter seed which causes a variance in the color of the ground pepper. Black pepper comes in many forms; whole, cracked and ground. The ground pepper has varying degrees in size from fine to coarse. Some of the uses are as follows: in whole form for pickling and stocks, cracked for meats and salads and ground for everything else.

Tellicherry Pepper:

Currently the Tellicherry pepper is the most popular. It is named after the port and region, it is gathered from. It is the oldest source of black pepper, though Alleppey and Pandjung are also long time areas for the export of this spice. The Tellicherry peppercorn is larger and darker than others. It has a more complex flavor which is why it is more popular. Tellicherry and Malabar come from the same region in Southwest India. The Tellicherry is picked slightly closer to being ripe and is considered to be slightly better than the Malabar. Malabar has a green hue with a strong flavor.

 

Green Peppercorns:

Green peppercorns are the green berry picked long before they are ripe, which can be freeze-dried to preserve the smooth texture and bright color. While the green peppercorn gives a strong tart punch of flavor to begin with, it does not linger long in the mouth. These can also be pickled for shipment. The berries for the green and black peppercorns are actually picked at about the same time but the green are not allowed to dry. Drying prevents enzymes from activating. Green peppercorns only come packed in brine, water or freeze-dried. Some of the uses are as follows: for meat sauces or for seasoning poultry, vegetables, and seafood.

 

White Peppercorns:

The United States is one of the largest consumers of black pepper and has a much higher demand for black pepper than white pepper. However, Europeans prefer the white pepper over the black. This peppercorn consists of mature berries that are given a short water bath in order to remove the husks before the remaining seed is sun-dried. The removal of the husk prevents the dark color forming during the drying process. As the berry ripens, it becomes a bright red color. During the drying process, it becomes white. A second way for the white pepper to be harvested is to harvest the green berry, soak it for several days before rubbing off the outer layer. The remaining seed is then either dried for used whole or ground. This pepper has a long drawn out flavor which lingers. White pepper has two forms: whole and ground. Generally white is preferred over black for any dish where the pepper might show, such as in the following uses: white sauces, cream soups and fish or poultry dishes.

Red Peppercorns:

These are rare and difficult to find, particularly in the United States. They are the red berries ripened on the vine. Instead of just picking the berries, they are harvested with part of the vine. These are best used within a very short period of time. The red peppercorn has a sweet and mellow flavor in contrast to the pungent strong flavor of the black. Since these are rare in the United States, most recipes calling for red pepper are referring to ground cayenne or red chilies.

Blends and Combinations:

Blending the three types of pepper doesn’t really enhance the flavors; however, there are two blends which can work nicely. Black and green combined add a bit more bite to a dish. Black and white combined makes the flavor linger longer.

Lemon Pepper: 

Peppercorns can also be blended with other products like garlic, coriander, lemon, shallot and chipotle pepper. A favorite is lemon pepper chicken or fish and the main spice in those dishes come from a combination of lemon and pepper.

False Pepper:

There are several varieties of peppercorns which are do not belong to the piper nigrum family. These come from several different types of plants that have a different flavor and should not be used as a substitute. Some are as follows:

Long pepper (piper longum) originates in central Africa but is now also grown in India and Eastern China. The bud fruit is about an inch long and consists of lots of tiny black and gray seeds. The taste is a mild pepper flavor. This was commonly used during the Middle Ages and is best used in sweet, hot recipes that include ginger. Suggestions for use are in uncooked recipes where he flavor won’t be cooked away, such as, fresh fruit salad or coleslaw. 

Pink peppercorns (shinus molle) are grown in Madagascar, Mexico and Australia. The pale pink berries are harvested in the summer. Initially this has a pepper flavor but ends tasting sweet. It is good for vegetable and seafood dishes and is not a good replacement for regular pepper. It can cause an allergic reaction in children. The schinus terebinthifolius species, also used as a pink pepper,  looks similar to a holly tree and is grows in parts of the United States. There is an additional pink peppercorn which comes from the Baies rose plant (euonymus phellomanus) which is also from Madagascar. 

Sichuan or Szechuan pepper is commonlyfound in China and used in many Chinese and Japanese dishes, but it is also a good addition to chicken noodle soup. The pepper comes from the berries of the prickly Ash tree native to China. They are more spicy than regular pepper.

Pepperleaf (piper sanctum) is cultivated in Peru and Argentina. The leaves are harvested year round. The green leaf is picked from a bush which is in the pepper family. It is very similar to cilantro and best used fresh. It has a little bite but mellows to a sweeter flavor.

Pepper Cooking Tips

In standard recipes, avoid adding ground pepper until the end of the cooking process, so its flavor does not get dulled. When cooking a recipe using a large amount of pepper over high heat, be aware, that any smoke from the peppered food can cause irritation, so be sure you have proper ventilation.

Italian Recipes That Use Peppercorns

Cracked Pepper Cheese Ball

Serve with breadsticks, crackers or focaccia bread as an appetizer.

Makes 12 servings

Ingredients:

  • 1-8 ounce package reduced fat cream cheese, softened
  • 2 tablespoons finely chopped Italian parsley
  • 1 small clove garlic, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1 tablespoon cracked black pepper or more

Directions:

In electric mixer bowl on medium speed, beat cream cheese until smooth. Add parsley and the next 5 ingredients and blend thoroughly.

Line an 8 ounce round bowl or crock with plastic wrap, leaving overhang long enough to cover the top of the bowl. Pack cheese mixture into bowl and smooth the top with the back of a spoon.

Cover top with plastic wrap overhang and refrigerate at least two hours or up to two days.

To serve:

Place cracked black pepper on a piece of wax paper. Pull up on plastic to remove cheese from the bowl. Turn cheese ball onto the paper with the cracked black pepper and remove plastic wrap, Roll ball around on the cracked pepper to coat the outside evenly. You may need more pepper, depending on how much pepper covering you want on the cheese ball. Place on a serving dish.

Cacio e Pepe

Serves 2

Ingredients:

  • Kosher salt
  • 6 oz. pasta (such as egg tagliolini, bucatini or spaghetti)
  • 3 tablespoons unsalted butter, cubed and divided
  • 1 teaspoon freshly cracked black pepper
  • 3/4 cup finely grated Grana Padano or Parmesan cheese
  • 1/3 cup finely grated Pecorino Romano cheese

Directions:

Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cups pasta cooking water.

Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan for 1 minute.

Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano cheese, stirring and tossing with tongs until incorporated. Remove pan from heat; add Pecorino Romano cheese, stirring and tossing until sauce coats the pasta, and pasta is cooked al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

Fennel And Peppercorn Crusted Tuna Steaks

Serves 2

Ingredients

  • 1 tablespoon fennel seeds
  • 1 tablespoon whole peppercorns
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cloves garlic
  • 1/2 teaspoon kosher salt
  • 2 tuna steaks
  • 2 tablespoons olive oil

 Directions:

Crush fennel seeds, peppercorns, pepper flakes and dried rosemary in a mortar and pestle (or pulse once or twice in a spice grinder – you want them slightly ground, but not pulverized).

If using a mortar and pestle, add garlic and salt and smash until garlic is evenly distributed (mixture will look like wet sand, not paste-like). If you used the spice grinder, coarsely chop garlic and leave on cutting board. Sprinkle with spice mixture and salt and press into with the side of a knife or bottom of pan until blended.

Pat tuna steaks dry with paper towels and press garlic-spice mixture into both sides of steaks.

Place dry skillet over medium-high heat – let pan get hot. Gently place tuna steaks in pan.

Cook about 2-3 minutes on each side for rare, 4-5 for medium or 6 minutes for well done, carefully flipping with spatula. Just like a steak, it’s ready to flip – when it’s seared properly, the tuna will no longer stick to the pan. Remove from heat and cover for about 5 minutes.

 

Beef Filet With Green Peppercorn Sauce

4 servings. For 8 (4-ounce) servings, cut steaks diagonally into thin slices; divide over 8 plates. Drizzle evenly with sauce.

Ingredients:

  • 4 (8-ounce) beef tenderloin filets
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon butter or margarine
  • 1 teaspoon olive oil
  • 2 cups Marsala
  • 1 cup fat-free, low-sodium beef broth
  • 20 green peppercorns, drained
  • 5-ounces fat-free evaporated milk
  • 1/4 teaspoon Dijon mustard
  • Garnish: Italian parsley sprigs

Green Peppercorns in Brine

Sprinkle beef steaks evenly with salt and pepper.

Melt butter with olive oil in a large nonstick skillet over medium-high heat. Add beef and cook 6 minutes on each side or until cooked to medium rare (145°F) to medium (160°F). Remove beef from skillet and keep warm.

Add wine, broth and peppercorns to skillet and bring to a boil; cook until liquid is reduced by half. Reduce heat to low and stir in evaporated milk and mustard; cook 5 minutes or until slightly thickened. Return beef to skillet and turn to coat in the sauce. Garnish with parsley, if desired.

Note: Green peppercorns are immature, tender peppercorns jarred in brine. They can be found near capers in the pickled food section of the supermarket.

Seared Peppered Scallops with Orange Sauce

4 Servings

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 1/2 pounds sea scallops, patted dry with paper towels
  • 2 teaspoons ground peppercorn blend, or ground black pepper
  • 2 garlic cloves, finely chopped (about 2 teaspoons)
  • 1/2 cup orange juice
  • 1/2 teaspoon (packed) grated orange peel and the rest of the orange peeled and cut into segments
  • 1 tablespoon butter
  • 1/2 teaspoon dried oregano 

Directions:

Heat oil in large skillet over high heat. Sprinkle scallops with pepper blend and salt. Working in batches, add scallops to skillet in single layer; saute until lightly brown, about 2 minutes per side. Transfer scallops to a serving plate with sides, leaving drippings in pan.

Add garlic to drippings in skillet; stir 30 seconds. Add orange juice and orange peel. Boil until sauce thickens to syrup, stirring frequently, about 2 minutes.

Add the butter and oregano. Continue cooking over high heat, stirring to bring up any brown bits on the bottom of the skillet, about one minute more. Add the orange segments and mix well. Pour sauce over scallops and serve.

Pears with Vanilla Sugar Syrup and Black Peppercorns

From The Grand Hotel Timeo Restaurant in Taormina, Sicily.

Ingredients:

  • 4 ripe Anjou pears, stemmed, cut in half, cored and cut into 1/4-inch thick slices
  • Juice of two lemons
  • 2 cups water
  • 1/2 cup sugar
  • 1 medium vanilla bean
  • 2 teaspoons black peppercorns

Directions:

Cover the pear slices with lemon juice and allow to stand covered for 10 minutes.

Combine the water and sugar in a medium-size saucepan. Bring to boil, lower the heat to simmer.

Slit the vanilla bean lengthwise with a small knife. Scrape out the seeds with the knife tip and add to the water and sugar mixture.

Scoop the pear slices from the lemon juice and add them to the water and sugar mixture along with the peppercorns. Simmer for 10 minutes. Cool in the pan then transfer to a bowl. Serve at room temperature.

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The Cuisine Of Italy – Cosenza

January 18, 2013
Cosenza

TOWN CENTER

Cosenza is one of the most highly populated provinces of Italy and occupies about 44% of the Calabrian region, basically the whole northern and central parts of the area. The landscape is unique and characterized by mountains,  hills, plains and deep valleys bounded by the Busento and the Crathis rivers. Cosenza is one of the most ancient cities in Calabria and is situated on seven hills in the valley of Crati. The area in and around Cosenza exhibits signs of historic transitions since the prehistoric period with sites in the area attesting to human presence during those prehistoric times.

The fortress, Rocca Imperiale, overlooks the Ionian Sea, and was built by Frederick II.

Important water travel routes have existed here since the Magna Graecia and Roman periods. In 204 BC, the region was conquered by the Romans, and became an important route along the Via Popilia, connecting Rome to Sicily. In the Middle Ages this land was conquered by the Byzantines, who brought economic benefits to the territory with the introduction of new agricultural techniques and architectural design. Byzantine influences are still present in the elegant architecture of the city, as well as the influences of the Normans, the Angevins, the Aragonese and the Spaniards, who all left their traces in the centuries that followed.

Cosenza Church of San Domenico

CHURCH OF SAN DOMENICO, COSENZA

Due to its cultural past, it was known as the Athens of Italy and today it houses the largest university campus of the nation. The city of Cosenza is rich in art and culture and officially recognized as a “City of Art” in the Calabria region. Cosenza is also called the capital of the Bruzi. The Bruzi were an ancient population who lived in southern Italy and they settled in the area of land that lies between the woods of the Sila plateau and the Crati Rivers. They took economic and social control of these areas following the decline of the Greek dominance and, in the 4th. century BC, they attained independence forming their capital Cosenza, formerly called Cosentia.

The old city is characterized by steep and narrow alleys and, during the few last years, this area has experienced a renewed vibrancy. This section is one of the most beautiful and ancient city centers in Italy, where one can find historical buildings, manor houses, an urban plan, and a labyrinth of streets around the old buildings and churches that have existed for centuries.

The cultural activity of the city centers around theater and opera events held in the Rendano Theater, the historical Cinemateatro Italia and the Teatro Stabile d’Innovazione of Calabria. The Accademia Cosentina promotes culture, artists and scientists.The Brettii Museum, officially opened in 2009, in the 15th. century complex of St. Agostino and is located in the center of the city. The Museum of the Rimembranze and the Open-Air Museum Bilotti can also be found there.

RENDANO THEATER

The variety in the landscape here makes the province of Cosenza an ideal place for long outdoor excursions. The trekking routes will lead you to the discovery of small churches and a beautiful countryside that you can admire from charming wooden bridges. The flat, hilly areas are usually used for horse riding. Photography enthusiasts will draw plenty of inspiration for their picture taking. During wintertime, organized snowshoe excursions in the mountains are popular, while ski establishments can be found in the highest areas of the Sila Mountains.

COUNTRYSIDE

The National Park of Pollino offers opportunities to practice rafting and canoeing, especially on the river Lao, among the canyons and gorges. During recent years, Nordic walking has become more widespread, as it is a gentle sport, suitable for everybody. Water parks can be found along the coast, like Odissea 2000, in Zolfara. The area is well equipped for water sports, from windsurfing to water skiing, as well as beach volleyball.

Inland, many fairs and festivals offer opportunities to taste local dishes and discover local traditions.The culinary specialties of Cosenza are based on local, simple foods. Such specialities, as the Cuddrurieddri, are salted doughnuts prepared for the Immacolata Feast or for Christmas time. The Turididdri are fried Christmas pastries covered with figs and honey, while the Scaliddre are sugar-glazed.

First courses offer fresh fusilli pasta with potatoes, sauteed potatoes, onions and peppers, broccoli with sausages, thick tagliatelle pasta with chickpeas and fresh pasta with mushrooms. Among the fish dishes, the most famous are fried cod and spaghetti with anchovies and breadcrumbs.

Pitta ‘mpigliata, a traditional Christmas dessert pastry,  Mostaccioli, pastries prepared for the Feast of Saint Joseph and focaccia bread made with honey or figs, mulled wine, flour and almonds and formed into different religious shapes are popular desserts. The area is well known for its anise liqueur.

Make Some Cosenza Inspired Recipes At Home:

First Course

Italian Peppers, Onions and Potatoes

Serve with Italian bread

Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves chopped garlic
  • 2 large potatoes, cubed into 1 inch pieces
  • 1 large onion, cut into 1 inch pieces
  • 1 tablespoon paprika
  • 1 teaspoon. salt
  • 1/2 teaspoon pepper
  • 2 lbs. sweet long Italian frying peppers or red bell peppers, seeded and cut into 1 inch strips 
  • 1 lb. long hot Italian peppers, seeded and cut into 1 inch strips
  • 1/4 – 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh oregano or 1 tablespoon dried
  • 1 teaspoon of red wine vinegar

Directions:

Heat oil in a large skillet and add garlic, onion, potatoes, paprika, salt, and pepper.

Cook on medium heat for 10 minutes, turning occasionally. Add sweet and hot peppers, crushed red pepper and oregano.

Cook until peppers and potatoes are tender, stirring often. Stir in vinegar.

Second Course

Simmered Tuna Steaks

Ingredients:                                                                                                                               

  • 1 ½ lbs. fresh tuna cut into 4 even sized steaks
  • 2 oz pancetta
  • 1 large clove garlic, peeled
  • 1 onion, peeled
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 4 tablespoons dry white wine
  • 2 tablespoons chopped fresh parsley
  • 4 boned anchovy fillets packed in oil, drained
  • 1 1/4 cups Pomi chopped tomatoes or equivalent fresh tomatoes
  • 1/2 hot dried red chilli pepper, chopped or 1/4 teaspoon crushed red pepper
  • Sea salt and freshly milled black pepper

Directions:

  1. Chop the pancetta finely and set aside.
  2. Chop the garlic and onion together and set aside.
  3. Pat the tuna dry with paper towels.
  4. Season the dry tuna steaks thoroughly on both sides with salt and pepper.
  5. Heat the oil in a wide skillet.
  6. Coat the tuna lightly on either side in flour and cook the steaks for 3 minutes on either side in the hot oil.
  7. Sprinkle with the wine and allow the alcohol to boil off for 1 minute.
  8. Remove the fish to a plate.
  9. Put the pancetta, garlic and onion and half the parsley in the skillet.
  10. Saute gently for about 5 minutes, then add the anchovy fillets and mash them into the ingredients in the skillet with a fork.
  11. After a minute or so, add the tomatoes and stir together thoroughly.
  12. Add the chilli and simmer slowly for about 15 minutes, then slide in the fish. Heat through thoroughly for about 8 minutes, turning them over gently once.
  13. Arrange the tuna on a warmed serving dish, cover with the sauce and sprinkle with remaining parsley just before serving.

Dessert Course

Chocolate-Dipped Figs with Almonds                                                                                                                           

Makes 2 dozen

Ingredients:

  • 1 1/4 cups semisweet chocolate chips
  • 2/3 cup chopped unsalted toasted almonds
  • 24 plump dried figs, such as Calimyrna

Directions

Line a large baking sheet or tray with parchment paper.

Place almonds into a wide, shallow dish.

Put chocolate into a small pot and heat over medium low heat, stirring constantly, until melted and smooth, about 5 minutes. Working with one at a time, hold a fig by the stem and carefully dip it into the chocolate, coating it about halfway up. Shake off any excess chocolate, roll the bottom in almonds and transfer to the paper lined tray.

(If chocolate becomes too stiff, reheat it briefly over medium low heat.)

Set figs aside in a cool spot until chocolate is set, about 2 hours. Alternately, chill the figs in the refrigerator for about 20 minutes to allow the chocolate to harden, and then return them to room temperature.

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Healthy Game Day Favorites

October 30, 2012

Ultimate Chicken Wing

Go team! Game day is the perfect time to gather friends and family to cheer on your favorite team. But who wants to be running in and out of the kitchen between plays to check the oven? The key to this menu is that it’s full of delicious recipes that can be prepared ahead of time, so you can enjoy the game too!

Since the TV will be at the center of the party, set out the food as a buffet. Include snack mixes, nuts and fresh vegetables for nibbling. Serve an assortment of beers and soft drinks. Decorate with team banners, streamers and plates and napkins in your team’s colors.

Game Day Party Tips

Even though game day parties are usually pretty casual, being organized and one step ahead of the game will ensure that you have as much fun as your guests. Here are some hints to help you strategize.

As with all parties, any menu items that can be made ahead will help ease the pressure on the day of the event. Dips and spreads are always good options, as are chilies and barbecue-type meats.

If children are part of the party crowd, create a kids’ zone with kid-friendly finger foods and activities to keep them busy.

Place ice-filled buckets or containers around the house to hold drinks rather than storing them in your refrigerator. It gives the party more of a tailgate feel, plus it frees up valuable space in the refrigerator and keeps folks from congregating in the kitchen. If it’s cold where you live, consider keeping drinks in a cooler on the porch or in the garage. If you want to serve a warm drink, keep it in a thermal coffee carafe so it stays hot.

If you know that some of your guests won’t necessarily be that “into” the game, you might set up a separate area for them to socialize and enjoy themselves.

Use a few slow cookers to keep things like party meatballs, chili and cheese dips warm during the course of the afternoon or evening.

Game Day Party Menu:

Pesto, Tomato, and Provolone Bruschetta

 Ingredients:

 Directions:

Preheat the oven to 400° F

Slice baguette into 16 – 1/2″ thick slices and toast under the broiler, or in the oven at 400° F until toasted. Remove from oven and spray one side of each slice with olive oil cooking spray.

Slice each tomato into 4 slices. Top each slice of toast with 1 teaspoon of pesto, a slice of tomato and a piece of cheese.

Bake on the top rack of the oven for 2 to 4 minutes or until the cheese melts. Serves 16.

Tuna Dip

6 to 8 servings

Ingredients:

  • 1 6-7-ounce can Italian tuna, packed in extra virgin olive oil, drained and reserved
  • 1 tablespoon extra-virgin olive oil reserved from the tuna can
  • 3 tablespoons fresh lemon juice (about 2 small lemons)
  • 3/4 cup chopped onion
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1 teaspoon minced garlic
  • 1 tablespoon capers, washed and drained
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • Fresh-cut vegetables (celery, radishes, carrots), for serving

 Directions:

Place the tuna in a blender or food processor and pulse to break it up. Turn on low speed and add the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper, one at a time, until they are thoroughly combined and the mixture is smooth.

Place in a small bowl and serve with the fresh-cut vegetables on the side.

Italian Shredded Chicken Sliders

 Ingredients:

  • 5 large boneless chicken breasts
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cups homemade or store bought marinara sauce
  • 20 small slider buns
  • 1/2 pound shredded mozzarella
  • Basil leaves for garnish, optional

 Directions:

Heat the sauce in a large saucepan and add the chicken breasts and seasonings.

Braise the chicken on low for an hour or until the chicken is very tender.

Remove the breasts from the sauce and place in a bowl. Shred the chicken with 2 forks.

Line a cookie sheet with aluminum foil. Layout out the slider buns and top with 1/4 cup of the chicken. Top with shredded cheese. Place sliders in the broiler until cheese melts, about 3-4 minutes. Garnish with basil.

Italian Bean Salad

Ingredients:

  • 2 cans of white beans, drained
  • 3 tablespoons of olive oil
  • 3 tablespoons wine vinegar
  • 3 cloves garlic finely minced
  • 1 red onion finely minced
  • 1/4 teaspoon dry oregano
  • 3/4 teaspoon salt (or to taste)
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup of sun dried tomatoes chopped
  • Chopped parsley for garnish

Directions:

In a serving bowl combine beans, red onion and sun dried tomatoes.  Mix carefully.  Combine olive oil, vinegar and seasonings in a small container and pour over beans.  Mix well.

Serve at once or refrigerate for serving at a later time. Sprinkle with the chopped parsley just before serving

 

Pumpkin Cheesecake Bars

20 Servings

Ingredients:

Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar or 2 tablespoons sugar alternative
  • 1/4 cup reduced-fat butter, melted (Smart Balance)

Filling:

  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1 package (8 ounces) fat-free cream cheese
  • 3/4 cup sugar or equivalent sugar alternative
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon pumpkin pie spice
  • 3/4 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 20 walnut halves, toasted

Directions:

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.

In a large bowl, beat cream cheeses and sugar until smooth. Beat in the pumpkin, flour, pie spice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.

Bake at 325° for 35-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight. Cut cheesecake into 20 bars; top each with a walnut half. 

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Sandwiches For A Quick Dinner or Lunch

September 12, 2012

You’re hungry, you just arrived home and you don’t have much food in the house. You can’t be bothered to cook and you want something that you can eat immediately. You need something more substantial than a yogurt or a mango, so what do you reach for? No, not the cereal, you need one of life’s most celebrated foodstuffs – the sandwich. But what makes a good sandwich?

Well, what is it?

Is it the bread?

The meats?

The toppings, e.g. lettuce, tomato, sprouts, etc.?

The spread, e.g. mayo, mustard,  dressing?

Well, of course it’s probably a combination of all and probably some additional factors.

But, the question I ask you is, ” what’s the most important thing to making a sandwich great?”

Good ingredients (not necessarily specific ones either) which go together, moist spread(s) whether mayo or mustard or tomato based, a very good bread or roll but not as thick as the often illustrated sandwiches in food magazines. You must be able to get your mouth around it with ease and not make a mess in the process.

According to popular legend, the sandwich was invented by John Montagu, the fourth Earl of Sandwich, who, while gambling, told his butler to put some meat between two slices of bread so he could eat without interrupting the game and getting grease on the cards. Although the tale is almost certainly questionable because the first sandwich was probably made the day after bread was invented, but the earl did lend his name to this popular food.

At its simplest, a sandwich is two slices of bread enclosing a filling. It also is often a perfectly balanced meal, consisting of protein, vegetable, carbohydrate, often dairy and even fruit. My definition is somewhat broader: A sandwich is a filling enclosed in bread that can be eaten by hand. That definition leaves out such things as open-faced roast beef or turkey sandwiches smothered in gravy that must be eaten with a knife and fork.

My definition includes such things as wraps, tacos, Cornish pasties, empanadas and stuffed pitas — all of which can be held in one hand while playing cards.  So what makes a good sandwich for you?

Sandwich Ideas

Here is an international festival of quick-and-easy, absolutely delicious sandwich ideas that are a snap to make, travel well, and deliver satisfaction on outings of all kinds.

Recipes combine fresh seasonal vegetables and other unique ingredients—including leftovers—to make tasty and versatile treats great for lunchboxes, long hikes, or elegant romantic getaways for two!

Use these ideas as jumping-off places for your own creativity. And keep sandwiches in mind when you cook: Leftovers from the grill or the frying pan make great sandwiches the next day.

Peasant Loaf

Cut crusty bread or baguette in half lengthwise, brush with olive oil and fill with thin slices of Gruyere cheese, ham, a sprinkling of fresh thyme leaves, mesclun salad greens, salt and freshly-ground black pepper to taste.

Crunchy  Garden Rolls

Slice tender rolls in half, spread with light mayonnaise and fill with thinly-sliced radishes, thinly-sliced English cucumber, chopped scallions, watercress, and fresh or dried dill.

Hearty Tuscan Grill

Fill wholegrain bread or rolls with leftover grilled vegetables—bell peppers, eggplant, zucchini or summer squash, tomatoes, onions. Drizzle with olive oil and fresh herbs.

Mediterranean Bagels

Spread halved bagels with light cream cheese and hummus, thinly-sliced cucumbers, chopped lettuce and tomato, and toasted sesame seeds.

Red Pepper & Spinach Wrap

This makes a delicious, quick and easy lunch that can be made ahead of time.

Serves: 1

Ingredients:

  • 1 tablespoon low-fat cream cheese, plain
  • 1 10″ whole wheat tortilla
  • 1/2 cup fresh spinach leaves
  • 1 roasted red pepper, jarred
  • 1/2 cup chopped mushrooms, fresh
  • 3 scallions, chopped
  • 1/6 avocado, sliced

Directions:

Spread cream cheese evenly over tortilla. Layer spinach leaves over cream cheese.

Chop red pepper and fresh mushrooms. Layer on top of spinach.

Add scallion and avocado. Roll, and wrap in foil for easy packing.

Italian Tuna Melts

Servings: 4

The tuna melt is a decidedly American sandwich with an Italian twist.

Ingredients:

  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • Two 6-ounce cans Italian tuna in olive oil, drained and flaked
  • 9 ounces marinated artichokes, drained and coarsely chopped (1 1/2 cups)
  • 1/2 cup pitted green olives, coarsely chopped (3 1/2 ounces)
  • 1/2 cup thinly sliced red onion
  • 1 1/2 tablespoons shredded basil
  • Salt and freshly ground pepper
  • 4 ciabatta rolls or 1 long ciabatta loaf, split lengthwise
  • 1 garlic clove
  • 1/2 pound Robiola cheese or Mozzarella, sliced

Directions:

Preheat the broiler. In a medium bowl, whisk the 3 tablespoons of olive oil with the red wine vinegar and Dijon mustard until combined. Add the flaked tuna, chopped artichokes, chopped olives, sliced red onion and shredded basil and toss gently. Season lightly with salt and pepper.

Using a pastry brush, brush the cut sides of the ciabatta lightly with olive oil and broil cut side up on a baking sheet for 2 minutes, until the ciabatta is golden and lightly toasted; rotate the baking sheet for even browning. Rub the garlic clove over the toasted ciabatta and mound the tuna salad on top. Cover with the sliced Robiola cheese and broil until the cheese is just melted, about 1 minute. Serve the tuna melts at once.

Tomatoes on Toast

If you don’t have Boursin cheese, you can use light cream cheese with some chopped fresh herbs mixed in. You will find the Boursin easiest to spread if it has been sitting at room temp for 10 minutes or so.

Ingredients:

  • 2 to 4 slices of Italian loaf bread
  • Light Herbed Boursin cheese, about 2 tablespoons per slice of bread
  • 1 medium to large vine-ripened tomato
  • Coarse salt
  • Freshly ground black pepper

Directions:

1 Toast the bread.

2 While the bread is toasting, slice the tomato into 1/4-inch slices.

3 Once the bread is lightly toasted, spread one side with Boursin cheese. Top with a couple slices of tomato, overlapping if necessary. Sprinkle with coarse salt and freshly ground black pepper.

Yield: Serves 2 to 4 as a snack.

Chicken Sausage and Broccoli Pockets

Serves 8

Ingredients:

  • 1 12-ounce package fully cooked chicken sausage links, thinly sliced
  • 1 bunch broccoli (about 1 pound), cut into small florets
  • 1 bell pepper, cut into 3/4-inch pieces
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons olive oil
  • Kosher salt and black pepper
  • 8 ounces provolone, grated (about 2 cups)
  • 1 1/2 pounds pizza dough, at room temperature
  • All-purpose flour, for the work surface
  • Cut-up vegetables and ranch dressing, for serving

Directions:

1. Heat oven to 425° F. On a large rimmed baking sheet, toss the sausage, broccoli, bell pepper, and garlic with the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until the broccoli is tender, 25 to 30 minutes; let cool. Transfer to a medium bowl, add the provolone, and toss to combine.

2. Divide the dough into 8 pieces. On a lightly floured surface, roll and stretch each piece into a 7-inch circle. Dividing evenly, spoon the broccoli mixture onto one side of each round (about ½ cup each), leaving a ½-inch border. Dot the border with water, fold the dough over to form a semicircle, and press firmly to seal.

3. Place the pockets on a parchment-lined large baking sheet and cut several slits in each. Bake the pockets until golden brown, 20 to 25 minutes. Serve with the vegetables and ranch dressing.

4. The unbaked pockets can be frozen for up to 3 months. First freeze them on the baking sheet until firm, then transfer to freezer bags. To cook, bake the pockets from frozen on parchment-lined baking sheets at 425° F until golden brown, 25 to 30 minutes.

Tip

If freezing the pockets to cook at a later date, write the oven temperature and cooking time on the outside of the bag in permanent marker for easy reference.

Turkey & Tomato Panini

Some pickles and sweet potato oven fries can round out this meal. Thinly sliced roast beef can be substituted for the turkey in this Panini.

4 servings

Ingredients:

  • 3 tablespoons reduced-fat mayonnaise
  • 2 tablespoons nonfat plain yogurt
  • 2 tablespoons shredded Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon lemon juice
  • Freshly ground pepper, to taste
  • 8 slices whole-wheat bread
  • 8 ounces thinly sliced reduced-sodium deli turkey
  • 8 tomato slices
  • 2 teaspoons olive oil

Directions:

Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.

Heat a panini maker and cook sandwiches according to manufacturer’s directions.

If you do not have a panini maker then have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans.

 Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

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Need Some New Tuna Recipes?

September 10, 2012

Only about one percent of tuna comes to the market to be sold fresh. The rest goes to the cannery, because canned tuna is America’s most popular fish.

The word tuna dates back only to 1880 in print and is attributed as a Spanish American derivation of the English counterpart, tunny. It is derived from the Latin Thunnus, the name of its scientific genus. Tuna has been fished from the warm, temperate parts of the Mediterranean Sea and the Pacific, Atlantic, and Indian Oceans since ancient times. As a member of the mackerel family, tuna naturally has a stronger, more robust flavor than whitefish.

Tuna meat differs from that of many other fish because it is pink or red rather than white. It is one of the most widely consumed types of fish, however, some varieties are endangered and therefore avoided or protected. In addition, the high levels of mercury in some kinds of tuna is a health concern, particularly for children and pregnant or nursing women.

Tuna can cruise up to 55 miles per hour and they are constantly in motion. To keep this speed machine going, the tuna eats up to ten percent of its body weight daily. Depending on the variety, weights average from 10 pounds up to 600 pounds per fish. The majority of the commercial tuna harvest comes from California. The average consumption of tuna in America is 3.6 pounds per person, per year, most of which is canned.

Tuna are saltwater fish and there are nine different species.

The different species are:

Albacore

Bigeye

Blackfin

Karasick

Longtail

Northern Bluefin

Pacific Bluefin

Southern Bluefin

Yellowtail

Skipjack makes up most canned light tuna.

Italian Cuisine

Tuna is a popular fish in the Italian cuisine. All along the Sicilian coast there were villages called tonnare that people would inhabit during the tuna season; when the tuna arrived (they’re migratory fish) the men would take to the sea, stringing nets that hung down from the surface like curtains, forming a corridor that guided the tuna into a final net with a bottom strung between the boats or in an inlet.

Like many other things, the traditional tonnara has fallen into decline, a victim of increasing industrial pollution in the Mediterranean and overfishing by commercial fleets that operate out at sea. However, some tonnare survive and, aside from the use of outboard motors and synthetic materials in the nets, little has changed in the fishing technique. Most of the catch is preserved, in part, by packing in oil.

Issues Over How Fish is Caught

Fishermen use different methods to catch tuna, however, methods that do not catch unwanted fish and sharks are preferred by environmentalists concerned about worldwide oceanic health.

Purse seines (see diagram) are very large circles of netting that can be lowered into the ocean around a school of fish. Fishermen then pull a drawstring at the bottom of the net closed and pull the net on board or use smaller nets to remove fish from the purse seine. Purse seining is most commonly used to catch tuna, however, this method frequently catches a considerable amount of bycatch or other fish including dolphins, very young tuna and sharks. Use of “fish aggregating devices,” floating objects around the netting, increases the bycatch when purse seining is used. Yellowfin, tongol, skipjack and blackfin tuna caught by this method have received an “avoid” ranking from the Monterey Bay Aquarium Seafood Watch due to concerns about by catch.

Purse Seine

Longline fishing (see diagram) involves stringing a fishing line of anywhere from 1 mile to over 50 miles in length. Smaller fishing lines are then hung vertically at spaced intervals with baited hooks to catch tuna near the surface of the open sea. Longline fishing for tuna can result in bycatch of endangered and threatened species including sharks and sea turtles. With the exception of tuna caught by longline near Hawaii or in the United States Atlantic Ocean, longline caught tuna is rated “avoid” by the Monterey Bay Aquarium Seafood Watch.

Longline Fishing

Trolling (see diagram) for tuna is a straightforward method where fishermen use a standard hook-and-line beside their boat or towed behind their boat. Trolling for tuna in this way is an environmentally sound way to catch tuna as lines are promptly reeled in after a fish takes the bait and fishermen can easily release unwanted fish. Troll fishing is one of the most environmentally friendly ways to catch tuna.

Troll Fishing

Monterey Bay Aquarium’s Seafood Watch advises against eating any kind of Bluefin tuna at this time because the species are severely endangered. Bluefin is the most popular type of tuna used in sushi and is considered a delicacy. It has suffered extensive overfishing as a result. In addition, the great majority of Bluefin tuna is still wild-caught using methods that endanger other marine life, such as dolphins and sea turtles.

Tuna has been a popular fish for human consumption for centuries and has significantly suffered from overfishing as a result. Tuna farming has recently become more popular as a way to harvest the meat more safely. The different varieties of Bluefin are most widely used in these farming operations.

 Health Benefits of Eating Tuna

Tuna is a great source of omega-3 fatty acids, 464 mg per serving to be exact, which promotes heart health by reducing erratic heartbeats, lowering your risk of heart attacks and blood clots. Reducing blood clots has an added bonus of preventing and reducing risk of stroke.

A major health benefit of tuna, thanks to its high levels of selenium, is to flush toxins out of the liver. This promotes overall good health, which is a key factor in successful and ongoing weight loss.

Another health benefit of tuna is preventing and controlling high blood pressure. Thanks to the omega-3 and polyunsaturated fatty acids, tuna is a great way to control hypertension as well as prevent it for those at risk.

 Italian Style Tuna Recipes

Sicilian Tuna Steak – Tonno Alla Marinara                                                                                       

Serves 4

Ingredients:

  • 1 pound fresh or frozen tuna steaks, 1 inch thick
  • 1 small onion, chopped
  • 2 cloves garlic, minced (1 teaspoon minced)
  • 1 tablespoon extra-virgin olive oil
  • 2 pounds roma tomatoes, seeded and chopped, or one 28-ounce container Pomi chopped tomatoes
  • 1/2 cup dry white wine
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1/4 cup pitted ripe olives
  • 2 tablespoons capers, rinsed and drained
  • 2 tablespoons chopped fresh basil or 2 teaspoons dried basil, crushed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice

Directions:

1. Cut tuna into 4 portions. Rinse tuna; pat dry with paper towels. Set aside.

2. In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Add tomatoes, wine, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 7 minutes. Add olives, capers, and dried basil; cook for 3 minutes more.

3. Sprinkle tuna with kosher salt and black pepper. Add tuna to skillet on top of tomato mixture. Cover and cook over medium heat for 5 minutes. Uncover and cook for 10 to 15 minutes more or until tuna flakes easily when tested with a fork and is slightly pink in the center.

4. Transfer tuna pieces to 4 serving plates. Spoon tomato mixture over tuna. Sprinkle with fresh basil and drizzle with lemon juice.

Grilled Tuna with Rosemary – Tunnu a Palirmitana

4 servings                                                                                                                                                                                   

Ingredients:

  • 1 pound fresh or frozen tuna cut 1 inch thick
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced (1 teaspoon minced)
  • 2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
  • 1 tablespoon drained capers, slightly crushed
  • Fresh rosemary sprigs

Directions:

Cut fish into 4 serving-size pieces. Brush both sides of fish with oil and lemon juice; sprinkle with kosher salt and pepper. Sprinkle garlic and rosemary evenly onto fish; rub in with your fingers.

For a charcoal grill, place fish on the greased rack of an uncovered grill directly over medium-hot coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on grill rack over heat. Cover and grill as above.)

Top grilled fish with capers. If desired, garnish with fresh rosemary.

Broiler method: Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through broiling.

Spaghetti with Tuna and Cherry Tomatoes                                                                                         

Servings: 4 to 6 as a main course, 6 to 8 as a pasta course

  • Salt
  • 1 pound spaghetti
  • 1/2 pound cooked fresh tuna (leftover grilled tuna is great) 
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 4 whole, small, dried red chiles (such as chile de arbol) 
  • 1/2 teaspoon fennel seeds, crushed 
  • 1 pound cherry tomatoes, cut in half (about 2 cups) 
  • 4 anchovy fillets, chopped
  • 1 teaspoon red wine vinegar, or to taste
  • 2 tablespoons minced fresh basil

Directions:

1. Bring a large pot of liberally salted water to a rolling boil and add the spaghetti. Meanwhile, chop the tuna (you should have about 1 cup); set aside.

2. Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the garlic, chiles and fennel. Sauté, stirring frequently, until the garlic is lightly golden and the spices are fragrant, 2 to 3 minutes.

3. Add the cherry tomatoes and the anchovies and cook for about a minute to break down the anchovies. Add the tuna and use a wooden spoon to break up the tuna and the tomatoes into a chunky mixture. Add red wine vinegar and salt to taste. The flavor should be sweet, fragrant and bright. Keep warm over low heat until the pasta is done.

4. When the spaghetti is done, drain it, reserving about 1 cup of the cooking water, and add the noodles to the skillet. Turn the heat to high, add the reserved pasta cooking water and cook, tossing the noodles to coat lightly with the sauce. Mix in the basil, season to taste with salt and serve immediately.

Sicilian Baked Tuna – Tunnacchiu ‘Nfurnatu

6 servings

Ingredients:

  • 2 1/4 pounds fresh tuna from a small fish, in one piece
  • 3 tablespoons red wine vinegar
  • 1/2 an onion finely chopped
  • A small bunch parsley, minced
  • 2 pounds potatoes, quartered
  • The juice of 2 lemons
  • Olive oil
  • Salt & Pepper to taste

Directions:

Combine a quarter cup of olive oil with the onion, vinegar and parsley to make a marinade; season with salt and pepper and marinate the fish for about an hour, turning frequently.

In the meantime cut the potatoes and preheat your oven to 350 degrees F.

Lay the fish in a baking dish, spoon some of the marinade over it.  Arrange the potatoes around it. Sprinkle everything with more marinade and the juice of the two lemons. Bake for 40 minutes and serve.

Lemony Pasta Salad – Insalata di Pasta Profumata al Limone

4 servings

 Ingredients:

  • 1 pound farfalle (butterfly) pasta
  • 4 carrots, peeled
  • 1/4 cup defrosted frozen peas
  • 12 ounces drained tuna, packed in oil, crumbled
  • 2 cloves garlic, finely minced
  • 3 tablespoons minced parsley and basil
  • The juice of 2 lemons
  • The grated zest of an organic lemon
  • 5 tablespoons olive oil
  • Salt & pepper

Directions:

Grate the carrots directly into a bowl. Crumble the tuna into the bowl as well, add the garlic, peas, the lemon juice and zest, stir in 5 tablespoons olive oil, season lightly with salt, dust with a grating of pepper, mix well, and chill the mixture, covered, for at least an hour in the refrigerator.

Bring pasta water to a boil, salt it, and cook the pasta. Drain it when it’s still fairly firm. When the pasta has cooled, stir it into the tuna mixture and season the pasta with the minced herbs.

If you don’t plan to serve it immediately, cover it and keep it chilled in the refrigerator.

Note: You can also use fresh tuna; you’ll need 2-8 ounce tuna steaks, which you will want to grill 3-4 minutes per side (season them with salt, pepper, and lemon juice) and dice.

 mosaic of fish

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Healthy Hurry Up Meals

September 6, 2012

How to Make Healthy Food Choices In Your Busy Life

You already know how important it is to make healthy food choices for you and your family, but how can you fit the best choices into your busy life?

You’ll be pleased to discover that a hectic life doesn’t mean that every meal has to be fast food on the run! Sometimes it’s difficult to make healthy changes, but with a little planning and know-how, it can be done.

Here are some strategies to help you and your family make healthy choices:

1. Avoid temptation. It’s so easy to walk into the store with good intent, but walk out with bags full of unhealthy foods. Unfortunately, our wills are weak, especially if we’ve trained ourselves over the years to buy junk foods.

Never shop when you’re hungry. This way you won’t pick out unhealthy choices because they look good at the moment.

Get rid of the unhealthy foods in your home. If they aren’t around, you won’t be tempted to eat them.

Think of healthier alternatives to your family’s favorite unhealthy foods. Rather than high calorie chips, try trail mixes or whole grain crackers. Low calorie puddings or frozen yogurts are better alternatives to higher fat ice creams.

2. Eat fast and healthy meals at home. When you’re tired at the end of the day and you realize you still have to feed the family, it’s easy to go to a fast food chain and bring home dinner. It may save some time, but it won’t save your health – or your pocket book!

The great thing is that there are many easy, fast, and healthy foods you can make at home. This takes some planning, but you’ll be more satisfied, save money, and be healthier as well.

Look online for quick and easy recipes made with all natural ingredients. Many recipes can be made in 30 minutes or less and only have 5 ingredients. Taking the time to do some recipe research will save your sanity in the long run. (Don’t forget; there are many such recipes on this blog.) Then once you find a “hit” with the family, store the recipe in a book or on your computer.

3. When you cook, make large batches and freeze the leftovers. This way, you’ll already have meals in the freezer that you can just thaw, heat, and serve. No muss, no fuss! This is the opportune way to enjoy “fast” food at home.

4. Eat Slower. Since the brain takes about 20 minutes to get the signal that the stomach is full, if you eat too fast you’ll pack in a lot more food than you need. When you’re still thinking you’re hungry, it’s easy to make the wrong choices about food. If you slow down while you’re eating, you’ll eat less and you’ll still feel full.

5. Make dinner time a social experience. Dinner should be about enjoying your company and taking pleasure in the foods you’re eating.

Set a calming mood before sitting down for a meal. Avoid having the television on or eating as you’re rushing the kids out the door to another activity. Sitting calmly at the table will allow everyone to relax and enjoy their meal.

When you begin to look at mealtime as a social experience, it becomes easier to make the right choices about healthy foods. Suddenly you aren’t so worried about rushing through and making it quick.

Dinner becomes a great experience when you’re able to enjoy healthy foods together. Take time to eat as a family and enjoy a real conversation with each other. Talking will naturally slow down your eating pace, while also reconnecting you with your family members.

Healthy food choices are a possibility in your busy life if you take the time to plan ahead and make dinner time a priority in your home.

Grilled Sirloin Steak With Corn Salad

Ingredients:

  • 1 lb. boneless top sirloin steak
  • 3 tablespoons low-fat vinaigrette Italian salad dressing
  • 2 cups frozen corn, thawed and drained
  • 1/2 cup sliced green onions
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes, cut in half
  • 1 cup sliced mushrooms
  • 1 cup cubed Havarti or Swiss cheese or cheese of choice
  • Creamy Italian salad dressing, recipe below
  • 4 cups mixed salad greens

Directions:

Brush steak with vinaigrette salad dressing and let stand for 15 minutes. Heat grill.

In large bowl, combine corn, onions, pepper, tomatoes, mushrooms, and cheese with creamy Italian salad dressing and toss to combine. Place greens on serving plate and top with corn salad.

Grill steak for 5 minutes on each side or until desired doneness. Remove from grill and let stand for 5 minutes.

 Slice thinly across the grain and place on top of corn salad. 4-6 servings

Low Fat Creamy Italian Salad Dressing

Ingredients:

  • 1/2 cup low-fat sour cream
  • 1 teaspoon red wine vinegar
  • 1 teaspoon dry white wine
  • 1 garlic clove, minced
  • 1 1/4 teaspoons Italian seasoning
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1 teaspoon grated Parmesan cheese
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions:

In a blender or food processor, process all ingredients except sour cream until completely mixed.

Add sour cream and process just until mixed.

Fruit and Chicken Pilaf

Serve with roasted broccoli florets, see recipe post: http://jovinacooksitalian.com/2012/05/07/vegetables-on-the-side-no-butter-please/

Ingredients:

  • 1 tablespoon olive oil
  • 1 lb. ground chicken
  • 1 small onion, chopped
  • 6 oz. package quick cooking long grain and wild rice mix
  • 1/2 cup dried cherries
  • 1/2 cup chopped dried apricots
  • 1/8 tsp. ground nutmeg

Directions:

Heat olive oil in large skillet; add ground chicken and onions and cook until chicken is no longer pink. Stir in water and seasoning packet from rice mix and bring to a boil. Reduce heat to low and stir in remaining ingredients. Cover and simmer for 14-19 minutes until rice is tender and mixture is hot. 4 servings

Italian Sausage Kale Soup

8 Servings

Ingredients

  • 1-1/2 pounds Italian turkey sausage links, casings remove
  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 8 cups chopped fresh kale
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1/2 cup white wine
  • 1 carton (32 ounces) low sodium chicken stock
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes
  • 1/2 cup sun-dried tomatoes (not packed in oil), chopped
  • 1/4 teaspoon pepper

Directions

Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Drain and wipe out pan; set sausage aside.Add olive oil and saute kale until wilted. Add garlic and, if desired, pepper flakes; cook for 1 minute. Add wine; cook 2 minutes longer.

Stir in the broth, beans, diced tomatoes, dried tomatoes, pepper and sausage mixture. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until kale is tender.

Yield: 8 servings (2 quarts).

Linguine With Spicy Shrimp

Serves 4

Ingredients

  • 3/4 pound linguine
  • 1/4 cup olive oil
  • 1 1/2 pounds peeled and deveined large shrimp, tails removed
  • 2 cloves garlic, chopped
  • 1/4 to 1/2 teaspoon crushed red pepper
  • kosher salt
  • 2 bunches watercress(or baby spinach leaves), torn (about 6 cups)
  • 1 tablespoon grated lemon zest

Directions

1. Cook the pasta according to the package directions, stopping just short of al dente. Reserve 1/2 cup of the cooking water; drain the pasta. Wipe out the pot.

2. Heat the oil in the pasta pot over medium-high heat. Add the shrimp, garlic, red pepper, and 1/2 teaspoon salt. Cook, tossing occasionally, until cooked through, 3 to 4 minutes.

3. Reduce heat to medium and add the pasta, watercress, lemon zest, and reserved cooking water and cook, tossing, until the sauce coats the pasta, 1 to 2 minutes.

Tip

You may see either bagged, larger-stemmed, or delicate hydroponically grown watercress in the grocery store. All work equally well in this recipe. Trim off any thick and woody stems before using.

Tuna Fish Cakes

Serve with Orange-Scented Green Beans with Toasted Almonds, recipe below

Servings: 4

Ingredients:

  • 15 oz.cooked tuna, (3-5 oz. cans or pouches) drained
  • 1 large sweet potato, mashed with a little milk and olive oil
  • 1 tablespoon sweet chili sauce
  • 2 scallions, finely chopped
  • Plain Panko crumbs (enough to be able to shape the fish into cakes)

Directions:

Put sweet potato in a pot of boiling water and cook until tender. Mash adding just enough milk and olive oil to moisten. Drain tuna well and add to mashed sweet potato.

Add in the scallions and sweet chili sauce. Mix together well.

Add enough breadcrumbs to make patties. Season with salt and pepper. Mold the mixture into 4 patties.

Heat 2 teaspoons of oil in frying pan and cook the fish cakes for 5 -7 minutes, turning only once, until hot and golden.

Orange-Scented Green Beans with Toasted Almonds

4 servings, 1 cup each

Ingredients:

  • 1 pound green beans, trimmed
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon freshly grated orange zest
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/4 cup sliced almonds, toasted

Directions:

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put green beans in the basket and steam until tender, about 6 minutes. Toss the green beans in a large bowl with oil, orange zest, salt, pepper and almonds.

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Posted by in Beef, Chicken, Fish, Fruit, Healthy Italian Cooking, Italian Cuisine, Pasta, Quick meals, Rice, Salad, Sauces, Sausage, shrimp, Soup, tuna, Vegetables Tags: , , ,

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