Easy Baked Brie 

Easy Baked Brie 

by | Nov 23, 2016 | 5 Ingredients, Appetizers, Budget Friendly, Easy Prep, Gluten Free, Quick, Vegan, Video Recipes





How I Miss Thanksgiving!

Living abroad in Italy is exciting and exhilarating. I met Mr. Italicano here. I have made extraordinary friends here. I started my business while living here. I love the challenges and adventure that each new day brings while living in il bel paese.  I am grateful and I am thankful each day, yet…I miss Thanksgiving!

I miss the smells from the kitchen mingling with the sweet candles burning. I miss the chaotic sounds that fill the house: the clinking and clanking in the kitchen, kids laughter in the play room and lively shouts coming from the living room after a touchdown.

Easy Baked Brie Recipe One of my favorite Thanksgiving Day foods of all time is this CONTINUE READING

Easy Vegetarian Stuffing

Easy Vegetarian Stuffing

by | Nov 23, 2015 | Side Dishes

Thanksgiving Day is only a few days away, save time and stress by making this easy vegetarian stuffing a day in advance.

Easy-Vegetarian-StuffingThe whole point of Thanksgiving Day :: giorno del ringraziamento is to take a day to focus on giving thanks for all we have; yet this is often times not the case. I’ll be the first to admit it. I’m usually guilty of CONTINUE READING

Mashed Potatoes with Extra Virgin Olive Oil

Mashed Potatoes with Extra Virgin Olive Oil

by | Oct 12, 2015 | Side Dishes

The classic recipe for mashed potatoes :: purè calls for butter, cream, milk…and usually more butter. I wanted to create a lighter version that didn’t compromise the delicious taste. After a few trial and errors, I perfected the recipe for creamy mashed potatoes that are loaded with flavor.

Extra-Virgin-Olive-Oil-Mashed-PotatoesDon’t get me wrong, I still use butter :: burro in my recipes. It’s a natural ingredient that used in moderation can actually have health benefits, like Continue Reading

Farro Cornbread {Without Refined Flour or Sugar}

Farro Cornbread {Without Refined Flour or Sugar}

by | Nov 26, 2014 | Bread

This farro cornbread is a healthier version of the classic recipe and is made without refined flour or sugar. 

Farro-Cornbread-1cThe thing I love about the holiday season is the food; the thing I hate about the holiday season is the highly caloric and fatty dishes that fill up the dinner table.  I’m not against splurging occasionally for a special day, but holiday feasting isn’t just a one-day event. In America it kicks off on Thanksgiving :: giorno del ringraziamento and lasts through the 1st of January. There is over a month of holiday parties and happy hours with friends and family. There is over a month of eating and drinking way more than we normally would and eating way more unhealthy foods because we continue to tell ourselves that it’s a special occasion. Does this ring a bell? It does for me. This past year I’ve worked really hard on maintaining a healthy lifestyle and I don’t want to pick up the bad habits that I’ve worked so hard to kick.

Farro-Cornbread-5I say bring on the holiday cheer by eating good healthy food that won’t leave you feeling guilty afterwards. And, why does healthy food :: cibo sano get such a bad wrap? There are so many ways that you can still get the same flavor in a classic dish but lighten it up by using healthier substitutions:

Baked goods: swap the oil and butter for apple sauce, bananas or prune purée.

Refined sugars: search for recipes that use all natural organic sweeteners like honey, maple syrup, molasses, agave etc.

Refined flours: look for recipes with ancient whole grains (farro,Khorasan Grano (kamut®, spelt etc.)

Sour cream and mayonnaise: use plain Greek yogurt. It has a similar taste and texture.

Farro Cornbread {Without Refined Flour or Sugar}

Farro Cornbread {Without Refined Flour or Sugar}Not long ago I met a few American gals living nearby here in Italy and have been so kindly invited to their Thanksgiving party this Saturday. One of the recipes that I was asked to bring is cornbread. I found this whole grain skillet corn bread recipe from Martha Stewart that looked delicious and went about experimenting to make it even healthier and vegan friendly by cutting out the sugar, substituting flax seed + water for the egg and using a soy milk :: latte di soia. The result? A fluffy and delicous cornbread that you feel good about eating.

Farro Cornbread {Without Refined Flour or Sugar}
 
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This farro cornbread is a healthier version of the classic recipe and is made without refined flour or sugar. 
Serves: 8
Ingredients
  • 1 slice lemon, squeezed 
  • A little less than 1 cup soy milk 
  • 1 tablespoon (10g) ground flax seed 
  • 3 tablespoon hot water
  • ¼ cup plus 1 tablespoon extra-virgin olive oil 
  • 1 cup (130g) medium grind cornmeal, preferably stone ground 
  • 1 cup (130g) farro flour
  • ½ teaspoon (3g) baking soda
  • 1 tablespoon baking powder
  • ¾ teaspoon (6g) unrefined salt
  • Honey*, as needed (For a vegan version don’t include or you can brush with a little bit of maple syrup or molasses)
Instructions
  1. Put a round 10-inch (26cm) pan or cast iron skillet in the oven and preheat 400°F (200°C).  
  2. In a 1 cup measuring cup, add the lemon juice then fill to the top with soy milk. Let sit for 2-3 minutes.
  3. In a small bowl whisk together the ground flax seed, hot water and ¼ cup extra virgin olive oil.
  4. In a medium bowl combine the cornmeal, farro, baking soda, baking powder and unrefined salt.
  5. Add the soy and lemon mixture to the wet ingredients, stir well, then fold it all into the dry mixture and stir until just combined. 
  6. Add 1 tablespoon extra virgin olive oil to the preheated pan and swirl the pan around to evenly coat the bottom. Pour in the batter and smooth it out so it fills the entire pan. Bake for 16-20 minutes or until slightly golden brown and a toothpick comes out clean when poked in the center. 
  7. Brush lightly with honey, let cool, then cut into wedges. 
  8. Recipe adapted from Martha Stewert
Roasted Autumn Vegetable Salad with Turmeric Tahini Dressing

Roasted Autumn Vegetable Salad with Turmeric Tahini Dressing

by | Nov 17, 2014 | Entrées

Roasted Autumn Vegetable SaladOne of the things I love most about living in Italy is my weekly market :: mercato shopping. The entire city center of Correggio, a small town in the region of Emilia-Romagna, fills with clothing and food stalls and bustles with people.

Roasted Autumn Vegetable SaladOn market day, I always meet my friend, Isabella, for an espresso at a café (or “bar” as they typically say in Italian) so we can do our grocery shopping together.  At 8:15a.m. the small space is already packed with customers. We wait in a line as the people in front of us shoot down a shot of coffee in one or two sips :: sorsi, pay a euro and head out the door.

Roasted Autumn Vegetable SaladUsually by the time we arrive at the counter :: banco, the barista, who salutes us by name, has already prepared our drinks without us asking: an espresso for Isabella and a macchiato for me. (A macchiato is an espresso that is filled with a dollop of frothy milk. Think of it as a shot size cappuccino.)

Roasted Autumn Vegetable SaladTwo minutes later we are out the door and on our way to the fishmonger :: pescivendolo. We wait for him to recommend the best fish that was caught that morning.  He has a lot of fish that I have never heard of or eaten and I always ask him for recipes that I then slightly adapt like: baked sardines,  striped red mullet or John Dory with capers and tomatoes. 

Roasted Autumn Vegetable SaladNext stop is the vegetable and fruit stand :: fruttivendolo. As I grab a number and wait my turn, each of the six employees greet me by name, their smiles and bubbling attitude makes produce shopping one of my favorite social events of the week.

Roasted Autumn Vegetable SaladI adore how the crates :: casse are always loaded with so much attractive and vibrant colored produce; this trip in particular I walked away with so many bags I could hardly carry them.

Roasted Autumn Vegetable SaladA little sweaty and a bit stronger from my veggie workout, I made it home :: casa and put myself to work roasting my little treasures; they were to be the stars in my roasted autumn vegetable salad with turmeric tahini dressing.

Roasted Autumn Vegetable SaladAnd, stars they were. The roasted pumpkin and green and purple cauliflower burst with sweet and caramelized flavors, harmonizing perfectly with the bitter kale, nutty quinoa, toasted chickpeas, and crunchy :: croccanti chia and sesame seeds.

Roasted Autumn Vegetable SaladI tossed this bowlful of goodness with a creamy turmeric tahini dressing to increase the warm and bitter :: amaro flavors to create a delicious fall lunch or dinner which would also make for the perfect vegetarian and vegan side for Thanksgiving day.

Roasted Autumn Vegetable Salad with Turmeric Tahini Dressing
 
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This roasted autumn vegetable salad with turmeric tahini dressing is the perfect fall meal or vegetarian and vegan salad for Thanksgiving.
Serves: 6-8
Ingredients
For the Salad:
  • ½ small winter squash or pumpkin, skin removed and cubed
  • ½ purple cauliflower (*you can also substitute white cauliflower), chopped in small florets
  • ½ green cauliflower, chopped in small florets (*you can also substitute white cauliflower)
  • 1 cup (170g) quinoa, cooked
  • 1 tablespoon extra virgin olive oil
  • ½ Tropea onion (or other sweet onion), diced
  • 4 kale leaves, stem removed and finely chopped
  • One 15oz chickpeas, drained and rinsed (or 2 cups cooked chickpeas)
  • ¼ cup chopped Italian flat-leaf parsley
  • Salt and freshly ground black pepper
  • 1 teaspoon chia seeds (optional)
  • 1 teaspoon sesame seeds (optional)
For the dressing: 
  • 1 roasted garlic clove (*click on the link to see instructions. You can also use one fresh garlic clove, minced) 
  • ¼ cup (70g) tahini
  • 2 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper
  • 1 teaspoon turmeric powder
  • 2-3 dashes of hot paprika
  • 6 tablespoons hot water
Instructions
For the salad:
  1. Preheat oven to 400°F (200°C).
  2. In one or more large baking sheets line the squash or pumpkin cubes and cauliflower
  3. florets in a single layer. Drizzle with extra virgin olive oil and sprinkle some unrefined sea
  4. salt and freshly ground black pepper on top; mix with your hands. Bake for 20 minutes. 
  5. In the meantime add the extra virgin olive oil to a large skillet. Add the onion and cook
  6. over medium heat for a few minutes until translucent. Add the chopped kale and
  7. cook until wilted. In a second skillet, add the chickpeas, salt and freshly ground black
  8. pepper; cook until slightly golden and toasted. 
  9. Add the two mixtures to a large bowl, stir in the cooked quinoa. When the roasted
  10. veggies are done stir them in as well.
For the dressing: 
  1.  Add one roasted garlic clove or one minced fresh garlic clove to a small bowl. Add the 
  2. tahini paste, lemon juice, salt, freshly ground pepper, turmeric, paprika and hot
  3. water. Stir well. If the dressing is too thick continue to add hot water by the
  4. tablespoon until reaching a creamy consistency.
  5. Mix the dressing with the salad and serve warm or refrigerate and serve cold. Buon appetito! 
  6. Inspired by Dolly and Oatmeal