Ingredients
Meatballs
1 lb lean ground beef {or any ground meat you prefer}
1 cup dried bread crumbs
2 eggs
3 tablespoons heavy cream
1/3 cup grated Pecorino Romano cheese
4 tablespoons shallots, minced
2 tablespoons dried Italian Seasoning
Soup
4 tablespoons olive oil
3 large garlic cloves, sliced
1 cup yellow onion, minced
1 cup leeks, diced
1 celery stalk with leaves, diced
10 oz fresh spinach leaves chopped
8 cups rich chicken broth
2 carrots, chopped
Half a small red chili pepper, seeded and finely chopped
2 eggs, lightly beaten
Salt and pepper to taste
1/2 cup orzo
Grated Pecorino Romano cheese, for garnish
Make the Meatballs
Working with your hands, combine all ingredients and let sit in the refrigerator for one hour. Roll into small meatballs, about 1 inch.
For the Soup
In a large heavy pot over low heat add the olive oil, garlic, chili pepper, carrots, onion, and leeks. Gently cook for 10 minutes until tender.
Add the broth. Bring mixture to a boil, add orzo, and cook for 5 minutes.
Add the spinach and cook for 1 minute.
Add the meatballs, and lower the heat to maintain a gentle simmer. Cook for 10 minutes.
Slowly pour in the beaten eggs, mixing gently to form fine threads.
Season with salt and pepper. Serve the soup with grated cheese and crusty Italian bread.
First Step
Poached Cod Fish
3 cups cold water
1 medium bay leaf
A large branch of fresh thyme
3 chive stalks
Salt and pepper
1 lb cod fillets
1/2 medium lemon, sliced paper-thin
3 fresh parsley sprigs, stems trimmed and coarsely chopped
Tomato Pesto Sauce for serving
Directions
Combine all the ingredients except the fish in a large, shallow-sided pot and bring to a boil over high heat. Reduce heat to low until liquid is at a simmer. Add fish in a single layer, making sure it is completely covered with liquid. Sprinkle the fish with salt and pepper.
Poach until the cod flesh is opaque and flakes easily (the internal temperature should be 175ºF). Let cool in the poaching liquid off the heat.
Shred the cod.
Step Two
Cakes
1lb cod, poached and shredded
4 cups of mashed potatoes
1/2 cup of finely chopped onion
2Garlic cloves, minced
2 eggs
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/2 cup chopped parsley
For cooking
White rice flour
4 tablespoons butter
Directions
Combine the cake ingredients in a mixing bowl.
Coat a large piece of waxed paper lightly with white rice flour. Measure the cakes with a 1/4 measuring scoop and drop them on the floured paper. With floured hands shape into little patties. Coat highly in a little flour to remove any sticky areas. Makes about 18
Heat the butter in a large skillet and lightly brown the patties on both sides. About a minute on each side until light gold.
Cover a baking sheet with parchment and place the patties on the pan. Bake in a 400-degree oven for about 20 minutes until hot.
Serve with 2 cups marinara sauce and add 2 tablespoons of basil pesto to the sauce.
Creamy Orzo With Spinach
Ingredients
11/2 cups uncooked whole wheat orzo pasta
3 cups chicken or vegetable broth
2 tablespoons butter
1/2 medium onion chopped
2 cloves garlic minced
1/4 teaspoon Italian seasoning
1 cup heavy/whipping cream
1/2 cup grated Italian Fontina cheese
10 oz pkg frozen chopped spinach, defrosted and drained
Salt & pepper to taste
Directions
Bring the broth to a boil in a medium saucepan with a cover. Add the orzo, lower the heat, and cover the pan. Simmer the orzo until the broth is absorbed, about 30 minutes. Set aside in a bowl.
Melt the butter in the empty saucepan and cook the onion until soft. Add the garlic and cook for 1 minute. Add the spinach and cook for 3 minutes. Stir in the cream, Fontina cheese, seasoning, salt, and pepper to taste. Add the orzo and cook over low heat until all the ingredients are hot.
Chicken Kiev is a dish made of chicken fillets pounded and rolled around cold butter and herbs, then coated with eggs and bread crumbs, and either fried or baked. In general, this dish of stuffed chicken breast is known in Ukrainian and Russian cuisines as côtelette de volaille. The history of this dish is not well documented, and various sources make controversial claims about its origin. In the 18th century, Russian chefs adopted many techniques of French haute cuisine and combined them with the local culinary tradition. The adoption was furthered by French chefs, such as Marie-Antoine Carême and Urbain Dubois, who were hired by the Russian aristocracy. The use of quality meat cuts, such as cutlets, steaks, escalopes, and suprêmes became widespread in the 19th century, and a number of original dishes involving such components were developed in Russia at that time.
Kiev is the capital of Ukraine, and while the name of the dish may sound very much Ukrainian, it actually is not. It turns out that Chicken Kiev was invented by a French chef, Nicolas Francois Appert. Chicken Kiev was one of the most popular foods of the 1970s but fell out of fashion by the late 1980s. Ler’s bring it back since it is delicious.
Chicken Kiev
For the herb butter
4 tablespoons butter, softened
1 clove garlic, finely minced
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon dried chives
1/4 teaspoon pepper
For the chicken
2 boneless, skinless chicken breast halves
Salt & pepper
1/4 cup all-purpose flour
1 egg, beaten with 1 teaspoon water
1 cup panko bread crumbs
1 tablespoon vegetable oil and 2 tablespoons of butter for cooking
Directions
Combine the ingredients for the herb butter in a mixing bowl. Place mixture on plastic wrap or waxed paper and roll into a small log; place in the freezer for several hours.
Place the chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Pound to 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/2 of the herb butter in the center of each breast. Using the plastic wrap to assist, fold in the ends of the breast and roll the breast into a log, completely enclosing the butter; roll very tightly. Repeat with the second breast. Place chicken in the refrigerator for 2 hours.
Place egg and water mixture in 1 pie pan, flour in another, and bread crumbs in a third pie pan.
Dip each breast in the flour and then the egg mixture and then roll in the bread crumbs. Press on the crumbs to completely cover the chicken rolls.
In a frying pan over medium-high heat a mixture of 2 tablespoons butter and 1 tablespoon oi. Gently place each breast in the pan, sealed side down, and cook until golden brown on all sides including the ends, turning frequently until the internal temperature reaches 165 degrees F.
Or
Follow the same method for preparing the herb butter and chicken as above. Place the chicken rolls in a lightly oiled baking dish and dot the chicken with additional butter and bake at 375°F for about 30 minutes or until the chicken is cooked through.
Lemon Parmesan Orzo
ingredients
1 cup uncooked whole wheat orzo pasta
1 tablespoon olive oil
¼ cup fresh squeezed lemon juice
1/4 cup grated Parmesan cheese
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Bring 2 cups salted water to a boil. Add in 1 cup of orzo, simmer for 7-8 minutes, test for al dente, drain; drizzle with oil. Stir in the remaining ingredients. Heat over low just until hot and serve.
Green Beans With Sun-Dried Tomatoes
Ingredients
1/2 lb green beans, tips removed
2 tablespoons extra virgin olive oil
5 sun-dried tomatoes, chopped
Salt & Pepper to taste
Pinch red pepper flakes
Directions
Bring a pot of salted water to boil. Add the beans and cook just until they are tender-crisp. The time may vary depending on the size of your beans or how fresh they are but generally for 3 minutes. Drain in a colander and set aside.
Heat the oil in the pan and add the chopped tomatoes, a teaspoon of water, and salt and pepper. Return the beans to the pan and toss in the tomato oil mixture and cook for a minute or two so the beans absorb the flavor of the oil. Remove from the heat and serve warm or at room temperature.
The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon and Israel on the east; and the African countries of Egypt, Libya, Algeria, Morocco and Tunisia on the south. The Mediterranean countries utilize many of the same ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the countries of Portugal, Spain, France and Italy. This series continues with the country of Greece.
Plagia, Ikaria Island, North-Eastern Aegean Islands
Before it became known as a “Blue Zone”—a region of the world where people tend to live unusually long and healthy lives—the island of Ikaria, Greece, was unknown to most Americans. Ikaria is where the majority of the people live to be well into their 90’s.
In the past few years, Ikaria has received considerable attention from scientists and journalists who want to learn the secrets of its long-living residents. Food clearly plays a large role in the Ikarians’ longevity: The Mediterranean diet they follow has been linked to lower rates of cancer, obesity, Alzheimer’s disease, and—most recently—heart disease. Although, we, Americans, can’t adopt all aspects of the Greek-island lifestyle, we can incorporate some of the eating patterns and dietary traditions practiced there. And, the best part of “eating like a Greek” is that the food is delicious.
Ikarians regularly dine on potatoes, greens, olives and seasonal vegetables. Vegetables are a big part of every meal and they are prepared in a healthy way—served raw in a salad or roasted with olive oil, rather than fried.
The majority of people in Greece eat a salad as an appetizer before the main course. This way, their appetite is significantly reduced by healthy ingredients.
Shellfish and fish are abundant in their cuisine, all of which tastes great over pasta with lemon and olive oil or in a souvlaki-style flatbread wrap with vegetables. Ikarians also eat smarter snacks—like raw vegetables and protein-rich dips made from Greek yogurt, beans or lentils.
Ikarians typically have a late morning breakfast comprised of goat’s milk, yogurt and or cheese, fruit, herbal tea or coffee, whole grain bread and local honey. At lunch, salads made of beans, legumes and potatoes, along with cooked fresh garden vegetables are standard fare and prepared with generous amounts of olive oil. Locally-caught fish may also be served and Ikarian red wine typically accompanies the meal. Meat is eaten just a few times per month. Ikarians eat a late lunch and it is usually followed by an afternoon nap, a practice that many Ikarians still follow and which results in a restful and stress free rest of the day. Quiet leisurely late afternoons and a heart-healthy routine greatly reduces the risk for heart disease. A light dinner of bread, olives, vegetables and wine is followed by evening visits with neighbors before bedtime.
Ikaria is the Mediterranean Diet in all its aspects, including the ways in which locally produced fresh, seasonal, home-cooked food and community are all integrated in ways that support physical, emotional/ mental health, relationships and the environment.
“Eat Like a Greek”
Greek Lentil Soup
Recipe and photo by Chef Diane Kochilas
Servings: 6-8
Ingredients
- 2 large red onions, coarsely chopped, about 2 cups (500 mL)
- Salt, to taste
- 2 medium garlic cloves, peeled and minced
- 1 pound (500 g) small brown lentils
- 1/2 cup (125 mL) chopped or pureed tomatoes
- 4 fresh sage leaves
- 2 sprigs dried oregano
- 2 bay leaves
- 1 fresh or dried whole chile pepper or crushed red pepper flakes to taste
- 1/2 cup (125 mL) extra virgin Greek olive oil
- 1/4 cup (60 mL) red wine vinegar
- Raw red or white onion for serving
Directions
Coarsely chop one of the onions. Place in a large, heavy pot, sprinkle with a little salt and cook, covered, over very low heat until tender, about 6-8 minutes. Add the minced garlic and stir.
Rinse the lentils in a colander. Add the lentils, tomatoes, sage, oregano, bay leaf and chile pepper to the pot, and toss all together for a few minutes over low heat.
Pour in enough water to cover the contents of the pot by 3 inches. Raise heat to medium, bring to a boil, reduce heat to low and simmer, partially covered, for one hour, or until very tender.
Season to taste with salt. Pour in the olive oil and vinegar just before serving.
To serve: Remove the bay leaf, oregano and sage leaves and discard. Slice the remaining onion. Sprinkle a few onion slices over the top of each soup portion. Drizzle in additional olive oil and vinegar if desired.
Briam – Baked Vegetables in Olive Oil (Island of Ikaria-Greece)
FOODS OF CRETE COOKBOOK, recipe and photo by Chef Bill Bradley, R.D.
Briam is an oven baked dish of fresh vegetables, herbs, olive oil, and an optional feta cheese. It is one of the most classic dishes of Greece.
Serves 6
Ingredients
- 2 small or 1 large eggplant, cut into large, thick strips
- 4 small or 2 large potatoes, peeled and cut into large pieces
- 3-4 small zucchini, ends cut off and cut into large pieces
- 2 onions, cut in half
- 1 red bell pepper, cut into large pieces
- 1 orange bell pepper, cut into large pieces
- 2 tomatoes, chopped
- 1 bunch dill, stems removed and chopped
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 1 cup feta, crumbled
Directions
Preheat oven to 400 degrees F.
In a large Dutch oven or baking dish, mix together all the ingredients except the feta cheese. Cover with a lid or aluminum foil.
Bake for 1 hour and stir. Re-cover and bake for another hour. Remove the baking dish from the oven, stir in the feta cheese and serve immediately.
Rosemary and Olive Focaccia
FOODS OF CRETE COOKBOOK, recipe and photo by Koula Barydakis
Ingredients
- 4 1/2 cups all-purpose flour
- 2 tablespoons dry yeast
- 1 tablespoon oregano
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/3 cup extra virgin olive oil
- 2 cups warm water
- 2/3 cups Kalamata olives, pitted
- 2 tablespoons dried or fresh rosemary, chopped
Directions
Preheat oven to 350 degrees F.
Mix flour, yeast, oregano, sugar, salt, olive oil and water in a bowl. Knead until the dough is soft (at least 5 minutes).
Cover with a warm, moist towel and put in a warm place until the dough has doubled in size (about an hour).
Spread dough on a baking (cookie) tray, pressing lightly so that it is flat and even.
Oil the dough. Make little cavities throughout the top of the dough by pressing down with your fingers.
Place olives and rosemary in the cavities.
Bake at 350 degrees F for 1 hour. Serve hot.
Chicken Salad Greek Style
Recipe and photo from GAEA.
Ingredients
- 2 skinless, boneless chicken breasts
- 1 tablespoon extra virgin olive oil
- 1/2 cup bite-sized broccoli florets
- 2 small fennel bulbs, thinly sliced
- 1 orange, segmented
- 6 cherry tomatoes, halved
- 1 avocado, sliced
- Salt and freshly ground pepper to taste
Dressing:
- 2 tablespoons plain Greek yogurt
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped chives
Directions
Using a rolling pin, glass jar or mallet, pound and flatten the chicken breasts to an even thickness. Season all sides with salt and pepper.
Heat olive oil in a skillet over medium heat. Once heated, sauté the chicken breasts until golden brown, about 1 minute each side.
Reduce heat to low and cover for 10 minutes. Remove the skillet from the heat and let the chicken rest, covered, for an additional 10 minutes.
Slice thinly.
Bring a small pot of water to a boil. Add the broccoli florets and cook until slightly softened, about 1 minute.
Place the fennel, oranges, cherry tomatoes and avocado to a large salad bowl.
Mix all of the dressing ingredients together. Season to taste with salt and pepper.
Add the chicken slices to the salad bowl. Drizzle dressing on top and gently toss all of the ingredients together. Serve.
Baked Seafood Orzo with Kalamata Olives
Recipe and photo by Chef Diane Kochilas
Serves 6
Orzo is one of the most popular Greek pasta shapes. In Greek, it’s called kritharaki.
Directions
- Salt
- 1 pound orzo
- 1/2 cup extra virgin Greek olive oil
- 1 large red onion, finely chopped
- 4 garlic cloves, minced
- 3 cups chopped tomatoes (good quality canned are also fine)
- Pinch of hot sauce or hot pepper flakes
- 1/2 cup white wine, plus one cup if using whole, unshelled mussels
- 2/3 cup pitted Kalamata olives
- 2 pounds mussels in their shell, or 2 ½ cups shelled, frozen mussels, defrosted
- 2 cups cleaned, shelled small fresh or frozen and defrosted shrimp
- 1/2 cup chopped fresh oregano
- 1/2 chop chopped fresh parsley
Directions
Preheat oven to 350F / 175C.
Bring a pot of water to a rolling boil and salt generously. Add the orzo and simmer until al dente. It should be a little underdone.
Drain, transfer back to the hot pot and toss with 2 tablespoons olive oil.
While the orzo is boiling start the sauce:
Heat 3 tablespoons olive oil in a large, wide pot or deep skillet and cook the onion over medium heat until wilted and translucent, about 8 minutes. Stir occasionally.
Add 3 of the 4 chopped garlic cloves and stir.
Pour in the tomatoes. Bring to a boil and add the wine. Simmer until the alcohol has cooked off.
Add 1 cup of hot water, the star anise and hot sauce or hot pepper flakes, and season with salt and pepper.
Cook the sauce over medium heat for 15 minutes, until slightly thickened. Add the olives to the sauce five minutes before removing the pan from the heat.
While the sauce is simmering, prepare the seafood:
If using mussels in the shell, make sure they are cleaned and well-washed.
Steam them in two inches of wine in a wide pot with the lid closed, over high heat, until they open.
You can add herbs or garlic if you want to the steaming liquid, before adding the mussels.
Remove and strain in a fine-mesh sieve, reserving the liquid.
Heat 2 tablespoons olive oil in the same pot and add the shrimp and remaining garlic.
If you are using shelled mussels that have been defrosted, drain them and add them to the shrimp.
Stir over medium heat until the shrimp start to turn pink. Remove.
Toss the mussels and shrimp, the reserved steaming liquid, and the pan juices from lightly sautéeing the shrimp into the tomato sauce.
Stir in the oregano and parsley. Remove the star anise.
Oil a large baking dish, preferably ovenproof glass or ceramic. Place the orzo in the baking dish and mix in the sauce thoroughly.
Pour in any remaining olive oil.
Bake, covered, for about 25 to 30 minutes, or until the orzo is fully cooked. Remove, cool slightly and serve.
Tahini-Walnut Phyllo Flutes
Recipe and photo by Chef Diane Kochilas
Serves 12
Ingredients
- 2 cups tahini
- 2 cups sugar
- 1 to 1 ½ cups water
- 3 cups finely ground walnuts
- 2 teaspoons cinnamon
- 1 pound phyllo dough, thawed and at room temperature
- 1/2 cup extra virgin Greek olive oil
- Greek honey for serving
Directions
Whip together the tahini and sugar at high speed in the bowl of an electric mixer until creamy, about 5 minutes.
As you whip the mixture, drizzle in the water. It should end up being the consistency of peanut butter.
Using a wooden spoon or whisk, stir in the cinnamon and walnuts.
Preheat the oven to 350F/170C. Lightly oil two sheet pans.
Open the phyllo and place horizontally in front of you.
Cut three stacks of three-inch strips and keep them covered with a kitchen towel and a damp towel on top.
Take the first strip, oil lightly. Place a second strip on top and oil that, too.
Place a tablespoon of the filling on the bottom center of the strip, fold in the sides, and then roll up to form a tight cylinder.
Place seam-side down on the baking sheet. Repeat with the remaining ingredients until everything is used up.
Bake the flutes for 8 – 12 minutes, until golden. Remove and cool slightly.
To serve: Drizzle with honey.
You can store the cooled pastries in tins in a cool dry place for up to 5 days.
This time of year it takes some creativity to cook with seasonal ingredients. There is plenty of cabbage in the market in December and it can easily be used for a delicious main dish. Finding ways to use cabbage is not difficult. Add cabbage to casseroles and soup or sauté it for a side dish. Don’t pass up this healthy, versatile and frugal vegetable when you see in the market.
Italian Style Stuffed Cabbage
Stuffed cabbage rolls are usually made with rice but I like to use orzo because it has a soft texture and gives the rolls an Italian flair. You can use any type of meat but I like the flavor sausage gives the stuffing for these rolls.
Makes 18-21 rolls
Ingredients
1 large head of cabbage placed in the freezer two days before using and then thawed. (It’s easier to roll wilted leaves and eliminates the boiling step)
8 oz pork sausage, diced
1 tablespoon olive oil
½ cup diced onion
1 cup shredded carrot.
¼ cup chopped green bell pepper
2 garlic cloves, minced
¼ teaspoon red chili flakes
1 teaspoon Italian pork sausage seasoning or use a combination of fennel and Italian seasoning
Salt and pepper to taste
2 cups cooked orzo
Marinara Sauce, see recipe below
Directions
Remove as many whole leaves from the cabbage head as you can. I was able to remove 21 leaves from my cabbage. Cut out the core and discard. Chop the remaining cabbage.
Heat the oil in a large skillet over medium high heat and add the diced sausage. Cook until lightly brown. Place in a large mixing bowl
Add the vegetables to the skillet and saute just until tender. Add the seasonings and place in the bowl with the sausage.
Add the orzo and ½ cup marinara sauce. Mix the filling until all the ingredients are combined.
To assemble the cabbage rolls:
In a greased 9×13 inch baking pan, spread one cup of marinara sauce in the bottom of the dish and sprinkle with the chopped cabbage.
Use about 1/2 cup of filling for large leaves and about 1/4 cup for smaller leaves. Place the filling on the base of each leaf, fold in the sides and roll the leaf up to make a tight packet.
As you complete them, place each roll, seam side down, into the prepared baking dish.. Continue until all the filling is used up.
Pour 2 cups of marinara sauce on top of the rolls and spread the sauce to cover all the cabbage rolls.
Preheat the oven to 325 degrees F.
Cover the pan with foil and bake for 2 hours or until the cabbage rolls are very tender.
Marinara Sauce
Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
Half a medium onion, finely diced
1 teaspoon dried Italian seasoning
¼ teaspoon red chili flakes
2-26 oz containers of Italian chopped tomatoes (without salt or sugar added, if possible)
Salt & pepper to taste
Directions
Heat the oil in a medium saucepan and add the next four ingredients. Saute them for a minute or two. Add the tomatoes and bring to a simmer.
Partially cover the pan and let the sauce cook for about an hour until smooth and slightly thickened. Add salt and pepper to taste.
Stuffing fish or shrimp with crabmeat has always been one of my favorite combinations. Having fresh seafood is crucial to the success of the dish. You can add any number of ingredients to the stuffing but I like to keep it simple so the taste of the crab comes through.
Creamed spinach is also a favorite but it often is heavy in calories. My lightened up version has all the taste of the original but is much better for you. And, what is more natural than pasta to go with the shrimp. Rice is also a good option. Orzo gives you both.
Crab Stuffed Shrimp
Serves 4
Ingredients
- 1 tablespoon unsalted butter, plus extra for the baking dish
- 1 large shallot, minced
- Kosher salt
- 1/2 teaspoon Worcestershire sauce
- Two drops hot sauce
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh parsley
- 1 teaspoon. fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon Dijon mustard
- Freshly ground black pepper
- 1/2 lb. backfin crabmeat, drained and picked over for shells
- ¾ cup panko breadcrumbs
- 12 jumbo shrimp (16 to 20 per lb.), butterflied
Directions
Position a rack in the center of the oven and heat the oven to 400°F. Butter a 9 x 13 inch baking dish.
Make the stuffing:
In a small skillet, melt the butter over medium-low heat. Add the minced shallot and a pinch of salt and cook, stirring, until softened, 3 minutes (don’t brown).
Take the pan off the heat and stir in the Worcestershire sauce and hot sauce. Cool to room temperature.
In a medium bowl, combine the mayonnaise, panko breadcrumbs, chopped parsley, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and a few grinds of pepper.
Stir in the cooled shallot mixture. Add the crab and mix gently but thoroughly.
Stuff the shrimp:
Arrange the butterflied shrimp in the baking dish and mound a heaping tablespoon of the crab mixture onto each shrimp.
Bake until the shrimp are cooked through, the crabmeat is hot, and the top of the stuffing is golden brown, about 15 minutes.
Creamy Spinach
4 servings
Ingredients
- 2-10 oz pkgs frozen chopped spinach, defrosted and drained or 2 lbs. fresh spinach
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 2 tablespoons reduced fat cream cheese
- 2 tablespoons low-fat milk
- Salt and pepper
Directions
Heat the oil in small saucepan and add the garlic; cook 1 minute. Add spinach and heat.
Make a well in the center of the spinach and add the milk and cheese.
Heat and stir until the cheese is dissolved throughout spinach. Season with salt & pepper.
Parmesan Orzo
4 servings
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ¼ cup red onion, chopped
- Pinch red chili flakes
- 1 1/2 cups whole wheat orzo pasta
- 1/4 cup dry white wine
- 1/1/2 cups chicken broth
- Kosher salt and freshly ground black pepper
- 1/4 cup grated Parmesan
- 1 tablespoon unsalted butter
- 2 tablespoons chopped parsley
Directions
In a large saucepan, heat the olive oil over medium heat. Add the garlic, onions and chili flakes and cook until the onions soften, about 3 minutes.
Add the orzo and white wine and cook until the wine is absorbed, 2 to 3 minutes. Add the chicken broth, salt and pepper to taste and 1 cup water and bring to a simmer.
Cook, stirring often, until the orzo is tender and cooked through, about 20 minutes.
Stir in the Parmesan, butter and parsley.
Belluno is a province in the Veneto region of Italy and is almost entirely occupied by mountain areas. The climate is among the most severe in the Alps. The Belluno area is representative of a typical alpine environment and a people who are proud of their traditions passed down from generation to generation through experience and oral narrative.
Belluno is one of the most important industrial sectors of northern Italy. The production of eyeglasses (Luxottica), home appliances (Zanussi and others) and bathroom fixtures (Ceramica Dolomite, Ideal Standard) are major industries.
Luxottica Group S.p.A., an Italian company, is the world’s largest eye wear company and is a designer, manufacturer, distributor and retailer of eye wear. Leonardo Del Vecchio and two financial partners launched Luxottica in Agordo, Italy in 1961.
Luxottica is the owner of Lenscrafters, Sunglass Hut, Pearle Vision, Sears Optical and Target Optical. Its best known brands are Ray-Ban, Persol and Oakley. Luxottica also makes sunglasses and prescription frames for designer brands such as Chanel, Prada, Giorgio Armani, Burberry, Versace, Dolce and Gabbana, Miu Miu, Donna Karan, Stella McCartney and Tory Burch. Luxottica produces more than 130,000 eyeglass frames each day from six factory sites.
The cultivation of beans in the Lamon highlands and the production of Piave cheese in the Dolomites are important to Belluno’s economy. Large scale dairy cattle breeding in Belluno, began centuries ago by small mountain owners and valley sharecroppers. In more recent times, the Belluno area, like many other mountain areas in Italy, was hit with a serious economic crisis. In order to deal with the socio-economic downfall, a local parish priest, suggested a new form of joint management and the first social cooperative dairy was organized.
Piave is an Italian cow’s milk cheese, that is named after the Piave river. As Piave has a Protected Designation of Origin (Denominazione di Origine Protetta or DOP), the only “official” Piave is produced in the Dolomites area in the province of Belluno.
Piave is a hard, cooked curd cheese, offered at 5 different ages:
Piave Fresco (20 to 60 days aging – blue label)
Piave Mezzano (61 to 180 days aging – blue label)
Piave Vecchio (more than 6 months aging – blue label)
Piave Vecchio Selezione Oro (more than 12 months aging – red label)
Piave Vecchio Riserva (more than 18 months aging – black label).
Piave cheese has a dense texture, without holes, and is straw-yellow in hue. It has a slightly sweet flavor. Once fully aged, it becomes hard enough for grating and it develops an intense, full-bodied flavor.
Piave’s rind is impressed repeatedly in a vertical direction with the name of the cheese. Piave is sold throughout Europe and even in the US as a hard cheese. Its taste resembles that of a young Parmigiano Reggiano. The red label is aged at least 1 year and is called Vecchio (Piave Vecchio Selezione Oro), while the blue label is softer.
Piave Broiled Tomatoes
Makes 2 – 4 servings
Ingredients
- 3 medium tomatoes, sliced into 1/4” slices
- 3/4 cup | 175 mL panko breadcrumbs
- 1 clove garlic, minced
- 1 tablespoon | 15 mL fresh sage leaves, finely chopped
- 2/3 cup | 150 mL Piave cheese, finely grated
- 1/4 cup | 60 mL olive oil
- 1 teaspoon each | 5 mL each fresh herbs like sage, basil and parsley, finely chopped
Directions
Place tomato slices on paper towels to drain. In a medium bowl combine panko breadcrumbs, garlic, sage and Piave Cheese; stir to combine.
Preheat the oven to broil.
Arrange tomato slices on a baking sheet covered with parchment paper. Equally sprinkle breadcrumb mixture onto each tomato; drizzle with olive oil and place under broiler.
Broil for approximately 3 minutes or until breadcrumbs are golden brown. Remove from the oven, top with fresh herbs and serve.
Lemon-and-Piave Pizza
Makes 2 rounds
Ingredients
- 1 pound Pizza Dough, divided in half
- 6 ounces Piave cheese, shaved, divided in half
- 12 very thin slices lemon, seeds removed, divided in half
- 1/2 red onion, very thinly sliced, divided in half
- 2 tablespoons small sprigs fresh rosemary, divided in half
- Freshly ground pepper
- Extra-virgin olive oil, for drizzling
Directions
Place a pizza stone on the floor of a gas oven (remove racks) or the bottom rack of electric oven. Preheat the oven to 500 degrees F for 1 hour.
Stretch half the dough into a large round on a wooden pizza peel.
Arrange half the cheese evenly over the dough, leaving a 1-inch border. Top with half the lemon and onion slices. Sprinkle with half the rosemary and season with pepper. Drizzle with oil.
Turn the oven to broil. Align the edge of the peel with the edge of the stone. Tilt the peel, jerking it gently to move pizza onto the stone. When the edge of the pizza touches the stone, quickly pull back the peel to transfer the pizza to the stone. (Do not move the pizza once it is on the stone.)
Broil until bubbles begin to form in the crust, 3 to 4 minutes. Return the oven temperature to 500 degrees F and bake until the crust is crisp and golden brown, 6 to 8 minutes more. (If not using the broiler, bake pizza for 10 to 15 minutes total.) Remove the pizza from the oven with the peel. Repeat with the second pizza. Slice and serve.
Piave Orzo with Peas and Asparagus
Ingredients
- ½ cup | 125 mL heavy cream
- 1 cup | 250 mL chicken or vegetable broth
- 1 teaspoon | 5 mL lemon juice
- 2 teaspoon | 10 mL lemon zest, grated
- 1 ½ cups | 375 mL Piave Cheese, shredded
- 1 lb fresh asparagus, trimmed into 2” lengths
- 1 ½ cups | 375 mL fresh or frozen peas
- 2 cups | 500 mL orzo | rice shaped pasta
- ¼ cup | 50 mL Italian parsley, chopped
- Additional shredded Piave cheese for garnishing
Directions
In a medium saucepan over medium heat bring cream, chicken or vegetable broth to a slow boil. Add lemon juice, lemon zest and Piave cheese, reduce heat to medium-low and continue to cook, stirring often, until the cheese is melted.
In a large pot of boiling salted water, add orzo and cook for approximately 5 minutes; add asparagus and fresh peas (add frozen peas the last two minutes of cooking), continue cooking until the pasta is al dente and the vegetables are tender – approximately 4 additional minutes.
Drain pasta and vegetables and return to pasta pot; stir in cream cheese sauce and parsley. Garnish with additional Piave cheese and serve.
Figs, Piave Cheese & Honey
Ingredients
- Wedge of Piave cheese
- 4 large figs
- Honey to drizzle, about 4 teaspoons
- 1 sprig of fresh mint leaves, optional
- Fresh cracked pepper
Directions
Cut the cheese in half and slice off the rind on both sides. Cut into 12-15 thin triangle slices.
Cut the top of the figs off and then into quarters. Place the Piave slices on a plate with the figs.
Sprinkle the cheese and figs with cracked pepper. Then, drizzle with honey – about a teaspoon on each fig – and garnish with fresh mint leaves, if using.
Serve on individual plates with a dessert fork and knife.
Throughout the Mediterranean and the Middle East, nearly every meal begins with an assortment of appetizers. Stuffed vegetables are often on the appetizer tray with an emphasis on eggplants, peppers and tomatoes seasoned with fresh herbs and spices. Many of the most popular stuffed vegetables served as a main course in these regions are stuffed grape leaves, artichokes filled with savory breadcrumbs and sausage and hearty cabbage leaves rolled around a meat and rice stuffing.
An easy way to incorporate more vegetables into your diet is by making them your meal’s main event. Stuffed vegetable recipes—including stuffed peppers, stuffed tomatoes and stuffed squash—use usually hollowed out and filled with lean meats, flavorful cheeses or even more vegetables. Any sturdy vegetable can be used for stuffing. Leftovers can often be used for the filling, such as risotto to stuff tomatoes.
Getting vegetables ready for stuffing is quite simple, but the technique varies from vegetable to vegetable. It’s important to always use the freshest, ripest vegetables available, avoiding those that are oversized and or soft. Cut ripe tomatoes in half, then scoop out most of the pulp with a spoon to create a shell. For peppers and squash, remove the seeds and stringy bits of flesh and you’ll be left with a natural cavity to fill.
Many stuffings are interchangeable and work well with other vegetables. You can add diced ham or sausage for a meatier taste, nuts for a crunchy texture or experiment with your favorite herbs and spices.
Pack the stuffing into the vegetables, place them in a shallow roasting pan or casserole dish. Bake until the vegetables soften and the filling is cooked through and golden brown.
Liquids like tomato sauce, wine, broth or water are often poured around the vegetables to keep them moist and provide even more flavor.
Stuffed vegetables taste good hot or at room temperature. Serve them as an hors d’oeuvre, a first course, a main course or a side dish.
Tuna-Stuffed Tomatoes
Serves: 4
Ingredients
- 8 small tomatoes
- 6 oz olive oil-packed tuna, drained and oil reserved
- 10 pitted Kalamata olives, minced
- 2 tablespoons minced fresh parsley
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon reserved tuna olive oil
- 1/2 teaspoon minced fresh thyme leaves
- Black pepper to taste
Directions
Line a baking sheet with paper towels. Cut a thin slice off the top of each tomato. Gently scoop out tomato seeds and pulp, leaving the shell intact.
Set shells cut side down to drain on the paper towels.
Mix tuna, olives, parsley, capers, tuna olive oil, thyme and pepper, breaking up any large chunks of tuna.
Spoon tuna mixture into tomatoes and chill until serving time.
Orzo-Stuffed Peppers
You can prepare these up to 12 hours before serving. Just cover the baking dish with foil, refrigerate until time to bake the peppers.
Makes 4 servings
Ingredients
- 1 cup uncooked orzo pasta
- 3 cups baby arugula or baby spinach
- 1/4 cup crumbled feta cheese
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 4 small bell peppers, halved and seeded
Directions
Preheat the oven to 400°F.
Cook the orzo according to package directions in boiling, salted water in a saucepan; drain.
Heat oil in the pot and add the onion and garlic. Saute until the onion is tender. Add arugula, feta, oregano and 1/4 teaspoon each salt and freshly ground black pepper; stir.
Add drained orzo and mix thoroughly.
Season the inside of peppers with 1/4 teaspoon each salt and pepper.
Fill peppers and transfer to a 9 x 13 inch baking dish. Cover with foil; bake until the peppers are tender ( about 35-40 minutes).
Stuffed Portobellos
6 servings
Ingredients
- 6 (4-inch) portobello caps
- 1 1/3 cups lean ground beef or ground turkey, lightly packed
- 3/4 cup canned diced Italian tomatoes, drained
- 1/2 cup minced green onions
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated fresh Parmesan cheese, plus additional for garnish
- 2 tablespoons lower fat cream cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- Olive oil cooking spray
Directions
Preheat oven to 350°F.
Remove and discard the stems from the mushrooms. Remove the brown gills from undersides of the mushrooms, using a spoon; discard the gills.
Combine beef with the remaining ingredients in a medium bowl.
Spoon 1/3 cup of the mixture into each mushroom cap.
Place caps on a baking sheet coated with olive oil cooking spray.
Bake for 30 minutes or until the mushrooms are tender and the tops are lightly browned.
Sprinkle each cap with Parmesan cheese before serving.
Italian Sausage Stuffed Zucchini
Servings: 4
Ingredients
- 4 zucchini, small to medium size
- 2 tablespoons olive oil
- Salt & pepper
- 8 ounces Italian sausage, casing removed
- 1 clove garlic, minced
- 4 ounces scallions, chopped
- 8 ounces fresh tomatoes, diced
- 8 ounces shredded Mozzarella cheese
- 1 ounce fresh basil, chopped
- 1 teaspoon crushed red pepper flakes
- 2 ounces grated Parmesan cheese
- 2 ounces pine nuts, toasted
Directions
Cut zucchini in half and scoop out the flesh, leaving about ¼ inch attached to the shell. Lightly salt the zucchini shells.
Chop the zucchini pulp.
Heat olive oil in a skillet and sauté the sausage till browned. Add the zucchini pulp and garlic and saute for a minute or two.
In a bowl, combine the scallions, tomatoes, mozzarella, basil, red pepper and pine nuts.
Add the sausage mixture. Mix thoroughly.
Spoon mixture into scooped out zucchini shells and sprinkle tops with Parmesan cheese.
Bake in a 350 degree F oven for 25 to 30 minutes.or until the zucchini shells are tender and the tops are lightly brown.
Stuffed Onions
6 servings
Ingredients
- 6 medium yellow onions (about 2 pounds)
- 2 slices of bacon, cut into 1-inch pieces
- 1/4 cup Italian seasoned bread crumbs
- 2 tablespoons chopped fresh parsley
- 1 tablespoon butter
- 1 1/2 cups diced fresh mushrooms
- 1/4 teaspoon salt
- Dash each pepper and ground nutmeg
- 1/2 cup beef broth, plus extra if needed
- Additional parsley for garnish
Directions
In a Dutch oven, bring a small amount of water (about 1 inch) to a boil.
Peel onions and using a slotted spoon, place the onions in the boiling water. Cook for 5 minutes; remove to a plate and let stand until cool enough to handle.
Cut a 1/4-inch slice off the top of each onion. Remove the center, leaving a 1/2-inch shell.
Chop the centers and tops of the onions; set aside.
In a skillet, cook the bacon until crisp; remove to a paper towel to drain.
In the drippings, saute the chopped onion until tender.
Add the butter and mushrooms and cook until the mushrooms are tender.
Stir in the breadcrumbs and parsley.
Add the bacon, salt, pepper and nutmeg.
Stuff the onion shells with the mushroom mixture; place in an ungreased shallow 1 quart baking dish. Pour broth around the onions.
Bake, uncovered, at 375°F for 45 minutes or until tender, basting frequently during the first 15 minutes with the broth, adding more if needed. Sprinkle with additional parsley before serving.
Soup for lunch, soup for dinner or soup as a starter… it’s just great to have on hand!
Soup is good for you and it tastes good. A great soup starts with a stock. What is stock? It’s just the liquid you get when you simmer meat, bones or vegetables together with aromatic vegetables and seasonings. This is what forms the major flavor base for a soup.
A homemade vegetable soup is just so much better than anything you’d get in a can. For one thing, only ingredients that you like end up in the soup. Plus, you have the opportunity to make it much healthier. Vegetable soup is also a great way to empty your refrigerator before the next trip to the grocery store — you can put almost any vegetable in a good old-fashioned vegetable soup.
You can add any vegetable you like but it’s a good idea to pick vegetables that go well together. If you add some bitter vegetables, like broccoli, brussel sprouts or turnips, try to balance it with sweeter vegetables like potatoes, carrots or peas.
If you want to avoid overcooking vegetables, add the veggies that need to cook longest first, letting them cook a bit before adding the vegetables that take the least amount of time to cook.
A soup is all about blended flavors. If you use smaller vegetable chunks, you can fit a few different kinds on a spoon and get a better taste. Smaller vegetable pieces also cook faster. The only rule to how much to add is that you should have enough broth to cover all the vegetables.
The last thing that makes up a homemade vegetable soup is the seasoning you add. The broth will tend to reduce the longer the soup cooks. That means that any seasonings added will get more intense as the soup cooks. You can avoid getting an overwhelmingly seasoned soup by adding the seasonings toward the end of the cooking time. There are plenty of seasonings that are suited to soup. Some popular seasonings are: ginger, rosemary, thyme, basil, oregano, parsley, onion powder, garlic powder and cayenne pepper.
How to Make Vegetable Stock
Ingredients
- 1 ounce dried porcini mushrooms
- 4 tablespoons olive oil
- 4 cups chopped onion, onion skins reserved
- 2 cups chopped celery
- 2 cups chopped carrot
- 1 cup chopped parsnips
- 1 cup chopped fennel bulb
- Salt
- 2 large garlic cloves, smashed (leave skins on)
- 2 tablespoons tomato paste
- 1 tablespoons fresh rosemary
- 2 teaspoons dried thyme
- 1 teaspoon black peppercorns
- 4 bay leaves
- 1/2 cup chopped parsley
Directions
Place the dried mushrooms in a large bowl and pour 1 quart of boiling water over them. Set aside.
Heat the olive oil over high heat in a large stockpot. Add the chopped onions, celery, carrots and fennel and stir to coat. Sprinkle with salt. Cook over high heat for several minutes, stirring occasionally. Given that there are so many vegetables and they have a high moisture content, it may take more heat and longer time to brown than you would expect. Cook until the vegetables begin to brown.
Add the garlic and tomato paste and stir to combine. Cook, stirring often, for 2-3 minutes, or until the tomato paste begins to turn a rusty color. Add the mushrooms and their soaking water, the rosemary, thyme, onion skins, peppercorns, bay leaves, parsley and 4 additional quarts of water. Bring to a simmer and then turn the heat down to a simmer. The surface of the stock should just barely be bubbling. Cook for 1 1/2 hours.
Using a spider skimmer or slotted spoon, remove all the big pieces of vegetables. Discard.
Set up a large bowl or pot with a sieve set over it. Line the sieve with a plain paper towel and pour the stock through it. When you have about half the stock poured through, stop, let what’s in the strainer filter through and change the paper towels. Filter the rest of the stock.
To store, pour into glass containers and refrigerate for up to a week.
If you freeze in glass jars, leave at least an inch and a half of headroom, so the stock can expand without breaking the glass of the jar or use freezer ziplock bags.
Makes 5 quarts.
Spring Vegetable Soup
4 servings
Ingredients
- 7 cups vegetable stock
- 10 small red potatoes, quartered
- 2 medium carrots, sliced 1/4 inch thick
- 2 celery ribs, sliced 1/4 inch thick
- 1 medium onion, coarsely chopped
- 1 large leek, sliced 1/4 inch thick
- 1/2 tablespoon kosher salt
- 1 pound green beans, cut into 1-inch lengths
- 2 tablespoons chopped parsley
- 1 teaspoon dried Italian seasoning
- Freshly ground pepper
Directions
In a large pot, combine the stock with the red potatoes, carrots, celery, onion and leek. Bring to a boil. Add the salt and simmer over moderately low heat for 30 minutes.
Add the green beans and Italian seasoning and simmer until tender, 3 minutes. Stir in the parsley and season with pepper. Serve.
Creamy Asparagus Soup
Serves 6
Ingredients
- 1 pound fresh asparagus
- 5 cups vegetable stock
- 3 tablespoons butter
- 1 large onion, chopped
- 2 ribs celery, chopped
- 2 medium-sized potatoes, diced
- Salt and freshly-ground black pepper to taste
- 1 cup light cream
- Fresh chopped chives for garnish
Directions
Cut the bottom half of the asparagus spears into 2-inch lengths and place in them in a soup pot with the vegetable stock. Simmer, covered, for 20 minutes. Remove asparagus ends with a slotted spoon and transfer to a colander over a bowl, pressing on the stalks to get as much juice from them as possible, then discarding the fibrous stalks. Add the extracted juice back into the soup pot and return the stock to a simmer.
In a large skillet over medium heat, melt the butter and add the onion, stirring while cooking for 5 minutes. Cut the top half of the asparagus stalks into 1-inch pieces. Add the asparagus pieces, celery and potato to the onion and butter. Season with salt and pepper, to taste. Cover the saucepan and allow vegetables to cook for 5 minutes. Add the simmering stock and cover saucepan again, cooking another 7 or 8 minutes, until the potato is tender.
Process these cooked vegetables with a hand blender or in a food processor until smooth, then add this puree back into the soup pot, adding the cream. Simmer for 5 minutes, taste and add salt and pepper, if necessary.
Served warm or chilled, garnished with fresh chives.
Vegetable, Fennel Soup
4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 3 carrots, halved lengthwise and thinly sliced crosswise
- 2 celery ribs, halved lengthwise and thinly sliced crosswise
- 2 leeks, white parts only, halved lengthwise and thinly sliced crosswise
- 1 fennel bulb—halved, cored and thinly sliced
- 1 medium tomato, cut into 1/2-inch dice
- 2 bay leaves, preferably fresh
- 6 cups vegetable stock
- One 3-inch square Parmigiano-Reggiano rind
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped basil
- Salt and freshly ground pepper
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Directions
Heat the olive oil in a large soup pot. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes.
Add the tomato and bay leaves and cook until the vegetables are tender, about 5 minutes. Add the stock and the cheese rind and bring to a simmer. Cover partially and cook over moderately low heat until the vegetables are very tender, about 30 minutes.
Discard the cheese rind and bay leaves. Stir in the parsley and basil and season the soup with salt and pepper. Ladle into bowls, sprinkle with the grated cheese and serve.
Italian Vegetable Soup with Orzo and Pesto
6 servings.
Pesto Ingredients
- 1 cup fresh baby spinach, packed
- 1 cup fresh basil leaves, packed, plus extra leaves for garnish
- 1/4 cup pine nuts
- 1/2 cup canned diced tomatoes, drained (fresh may be substituted)
- 4 garlic cloves, peeled
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
Soup Ingredients
- 2 leeks, white parts only, chopped (1 bunch of green onions may be substituted)
- 3 carrots, peeled and sliced thin
- 1 medium white potato, peeled and cubed
- 4 cups vegetable stock
- 1 teaspoon dried Italian seasoning
- 1/2 cup orzo
- 1 cup green beans, cut into 1/2-inch slices (can also use frozen)
- 1 (15-oz.) can cannellini beans, drained and rinsed
- 1/4 teaspoon dried crushed red pepper, or to taste
- 2 tablespoons shredded Pecorino Romano or Parmesan cheese
Directions
Puree all pesto ingredients in a food processor. Season with salt and pepper. Set aside.
In large pot combine leeks, carrots, potato, stock and Italian seasoning. Cover and cook over medium heat, stirring occasionally until vegetables are almost tender, 8-10 minutes.
Add orzo and boil uncovered until orzo is almost tender, stirring often, about 5 minutes. Add green beans, cannellini beans and red pepper, cover and simmer 5-7 minutes.
Ladle soup into serving bowls. Divide pesto among the servings and swirl in to blend. Sprinkle with cheese, garnish with fresh basil leaves and serve.
As you are reading this post today, the chances are that it is cold outside is true for most areas in the United States. Believe it or not, even down here on the Gulf Coast the temperature was 17 degrees this morning. If just looking out the window makes you shiver, the best way to battle freezing temperatures outside is to warm yourself up on the inside. How do you do that? Foods that keep you warm will make a huge difference in your ability to stay cozy through the winter.
Here are some of the best foods for doing just that.
Hot Drinks
It might seem a little too simple, but you can sometimes overlook the obvious answers. Holding the mug is warming enough, but the hot liquid into your system gives you instant internal warmth. Tea, warm apple cider or hot cocoa are favorites.
Soups And Stews
When the temperature dips, a hearty soup or stew with lots of well-cooked root vegetables and spices will warm you up.
Whole Grains
Eaten hot, whole grains (brown rice, quinoa, oats, barley, buckwheat, millet, etc) give you instant warmth along with complex carbohydrates to give your body the energy and fuel it needs to keep warm.
Spices
Cinnamon and other spices boost your metabolism which generates body heat. Include more spices in your meals, even just a little bit sprinkled on top. Cumin, coriander, turmeric, cloves, paprika, pepper, nutmeg and allspice are other good ones to incorporate as well. Fresh or ground ginger is another great spice to warm you up. Try using it in salad dressings, soups, cookies or muffins.Try ginger tea. Not only does it help warm you up, but it boosts your digestive and immune systems to keep you nourished and strong in the face of winter bugs.
Here are some dinners to warm you up.
Italian Beef Stew
Ingredients
- 1 tablespoon olive oil
- 2 cups chopped onion
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- 2 pounds boneless chuck roast, trimmed and cut into cubes
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 cup dry red wine
- 26-28 oz container of canned Italian plum tomatoes
- 1 1/2 cups lower-sodium beef broth
- 1/2 cup water
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
- 1 (8-ounce) package cremini mushrooms, quartered
- 1/2 lb small new potatoes, cut in half
- 2 large or 3 small carrots, sliced 1/4-inch-thick
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped parsley
Directions
Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to the pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of the beef to the pan; sauté 6 minutes, browning on all sides. Remove from pan to a bowl and set aside. Repeat procedure. You may need a little more oil, if the meat starts to stick to the pan.
Add onion; sauté 8 minutes, stirring occasionally. Add garlic; sauté another minute, stirring constantly. Add wine to the pan and bring to a boil, scraping pan. Return meat to the pan. Add tomatoes and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.
Uncover and stir in mushrooms, sliced carrots and potatoes. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil and parsley.
Lasagna Rolls
Makes: 6 servings
Ingredients
- 12 spinach or plain lasagna noodles
- 4 ounces provolone cheese, shredded (1 cup)
- 4 ounces Parmigiano-Reggiano cheese, finely shredded (1 cup)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup lowfat milk
- 2 tablespoons snipped fresh basil
- 1 teaspoon finely shredded lemon peel
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 Recipe Bolognese Sauce, below
Directions
Cook lasagna noodles according to package directions; drain and set aside on kitchen towels. In a small bowl combine provolone and Parmigiano-Reggiano cheeses; set aside.
For bechamel sauce:
In a small saucepan melt butter over medium heat. Add flour, stirring until combined. Add milk all at once. Cook and stir until thickened and bubbly. Stir in basil, lemon peel, salt and pepper. Cool slightly.
Preheat the oven to 375 degrees F. Spoon 3/4 cup of the Bolognese Sauce into the bottom of a 3-quart rectangular baking dish.
Spoon about 1 tablespoon of the bechamel sauce onto each lasagna noodle. Sprinkle 1 tablespoon of the cheese mixture over the bechamel sauce on each noodle. Spoon 1/3 cup of the Bolognese Sauce onto each noodle. Roll up noodles and arrange in the prepared baking dish, seam side down.
Spoon the remaining Bolognese Sauce over the noodles. Sprinkle with the remaining cheese mixture. Cover baking dish with foil. Bake for 40 to 45 minutes or until heated through.
Bolognese Sauce
Ingredients
- 1 pound sweet Italian sausage, casing removed
- 1 cup onion, chopped (1 large)
- 1/2 cup carrot, finely chopped (1 medium)
- 1/2 cup red sweet bell pepper, chopped (1)
- 1/4 cup celery, chopped
- 4 cloves garlic, minced
- Two 14.5-ounce cans diced tomatoes, undrained
- 16 ounce can tomato paste
- 1/2 cup dry red wine or beef broth
- 2 tablespoons snipped fresh basil, or 1-1/2 teaspoons dried basil, crushed
- 1 tablespoon snipped fresh oregano, or 1 teaspoon dried oregano, crushed
- 2 teaspoons snipped fresh marjoram, or 1/2 teaspoon dried marjoram, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup evaporated canned whole milk (not sweetened)
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
Directions
In a Dutch oven cook sausage, onion, carrot, sweet pepper, celery and garlic over medium heat until meat is brown and onion is tender, stirring occasionally. Drain off any fat.
Stir tomatoes, tomato paste, wine, herbs, salt and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
IUncover and simmer 10 minutes more or until thickened, stirring occasionally. Stir in milk and parsley; heat through.
Vegetarian Orzo Casserole
Ingredients
- 1 cup panko breadcrumbs
- 1 tablespoon chopped fresh flat-leaf parsley
- 5 tablespoons extra-virgin olive oil
- 1 pound orzo pasta
- 1 small butternut squash, peeled and cut into 1/2-inch cubes
- 2 small bulbs fennel, trimmed and cut into 1/2-inch pieces
- 1 small red onion, julienned
- One 14.5-ounce can diced tomatoes, undrained
- 1/4 teaspoon crushed red pepper
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh sage
- 1/2 cup Parmigiano-Reggiano cheese
- Coarse salt and freshly ground pepper
Directions
Preheat oven to 400 degrees F.
In a medium bowl, mix together panko, 2 tablespoons olive oil and parsley; season with salt and pepper. Set aside.
Divide butternut squash between two baking sheets, spreading in an even layer. Drizzle each baking sheet with 1 tablespoon olive oil and season with salt and pepper. Transfer to the oven and roast until tender, 12 to 15 minutes. Transfer to a large bowl.
Meanwhile, bring a large pot of salted water to a boil. Add orzo and cook for 5 minutes; drain and transfer to the bowl with the squash.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until soft and translucent, about 5 minutes. Transfer fennel to the bowl with the squash and orzo.
Return skillet to medium heat and add onions. Cook, stirring occasionally, until soft and caramelized, 8 to 10 minutes. Stir in tomatoes, garlic, crushed red pepper and 1 cup water; simmer 8 minutes. Transfer mixture to the bowl with the orzo, squash and fennel. Fold in sage, cheese and season with salt and pepper to taste.
Transfer orzo mixture to a 3-quart baking dish; cover and transfer to the oven. Bake for 15 minutes; uncover and sprinkle top with panko mixture. Return baking dish to the oven and bake, uncovered, until panko is toasted, about 10 minutes more.
Barley Soup with Meatballs
Ingredients
- 2 tablespoons olive oil
- 3 leeks, white and pale green parts, chopped
- 3/4 cups chopped carrots
- 3/4 cups chopped celery
- 2 tablespoons tomato paste
- 1/4 cup dry white wine
- 2 cups pearl barley
- 8 cups low sodium chicken broth
Meatballs
- 1 pound ground chicken
- 1/2 cup grated Parmesan cheese
- 1/2 cup dried Italian bread crumbs
- 2 tablespoons minced flat-leaf parsley, plus 1/2 cup chopped parsley for garnish
- 1 tablespoon tomato paste
- Salt and freshly ground pepper
Directions
In a large, heavy pot, heat oil over medium-high heat. Add the leeks and garlic and saute until very soft, about 5 minutes. Add the carrots and celery and cook, stirring often, until they begin to soften, about 5 minutes.
Add the 2 tablespoons of tomato paste and wine, stir to combine and cook for 4 minutes. Add the barley and broth and bring to a boil. Reduce the heat to low, cover, and simmer until the barley is tender, about 45 minutes.
To make the chicken meatballs:
Preheat the oven to 375°F. Spray a baking sheet with cooking spray.
In a bowl, combine the chicken, Parmesan, bread crumbs, 2 tablespoons parsley and the 1 tablespoon tomato paste. Add 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Roll into one inch meatballs and transfer it to the prepared sheet. Bake until the meatballs are cooked through and no longer pink in the center, 10-12 minutes.
Add the meatballs to the soup, stir in gently, and simmer for ten minutes. Garnish soup with the 1/2 cup parsley before serving.
Healthy Chicken and Dumplings
Ingredients
Serves 4.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, cut into 1-inch pieces
- 5 medium carrots, cut crosswise into 1 1/2-inch pieces
- 1/2 teaspoon dried thyme
- 1 cup (spooned and leveled) all-purpose flour
- 1 can (14.5 ounces) reduced-sodium chicken broth
- Coarse salt and freshly ground pepper
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 3/4 teaspoon dried dill weed
- 1 3/4 teaspoons baking powder
- 1/2 cup plus 2 tablespoons lowfat milk
- 1 package (10 ounces) frozen peas
Directions
In a Dutch oven (or a 5-to-6-quart heavy pot with a tight-fitting lid), heat butter and oil over medium. Add onion, carrots and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Whisk in 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
To make dumplings:
In a medium bowl, whisk together remaining 3/4 cups flour, dill, baking powder and 1/2 teaspoon salt. With a fork, gradually stir in the 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
Stir peas into pot. Drop batter into the simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes.
Related articles
- Spaghetti Bolognese (thekiwicook.wordpress.com)
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- Mouth Watering Lasagna (dunjabounds.wordpress.com)
- http://jovinacooksitalian.com/2013/01/10/hearty-healthy-winter-soups/
