Italian Cobb Salad

 

I have been craving salads and I have been craving Italian summer food. This is the time I usually get to work and live in Europe for 6 months, but this year I can’t because I have a real job:)

So I thought I would bring some Italian food into my American world. This is a simple salad with a bunch of goodies from my organic garden.

Rocket: A Handful of rocket. This is similar to arugula, but I like it better. It grows very well and quickly.

Mozzarella di Bufala: You can buy it at Publix. One will do. It is expensive but it is amazing.

Sliced Turkey: 2 slices.

Half raw zucchini sliced really thin.

One spoon of tapenade olive spread paste

Prosciutto crudo (2 slices) or coppa

one tomato (sliced)

Olive oil, lemon, salt and pepper.

Sliced all the ingredients and places them in glass container or tray. I brought it to work so I put it in a glass container. You can alter one slice of tomato with one slice of mozzarella, place all your zucchini in the middle and your meat on a side. Sprinkle with tapenade and olive oil and you are done.

 

 

 

Pasta with artichokes

My friend had made this pasta and posted on #instagram. It looks so easy and yummy that I asked her if I could use it for my blog. This is how she made it.

What you need: one small shallot; one or two big fresh artichokes or 4 already prefaced and ready to use. 4 slices of prosciutto crudo or ham. Parmigiano cheese.

If  you don’t know how to clean artichokes watch this video. Otherwise, clean your artichokes and slice them very thin. In a skillet with extra virgin olive brown the shallot and when transparent add the artichokes. Cook until soft and gold, but not dry. Add the ham chopped in small dices and let cook for other few minutes.

Cook the pasta according to the directions, drain and place in the skillet with the sauce. Add parmigiano reggiano cheese, salt and pepper and serve.

 

 

I keep eating

I keep eating in Italy. I can’t believe people eat this much. I follow a strict micro diet in the States, super healthy but when I am here I stuff my mouth with cured ham, cheese, focaccia, pasta, and ice creams. It is uncontrollable. You don’t eat just one dish, you have 3 courses. I don’t know how they do it.

For my uncle’s birthday we were invited to a dinner at Vipore on the hills of Lucca. The restaurant is owned by friends, which was awesome because he opened the place just for us. It has been a long time since the entire family did not spend time together, which I guess pushed everyone to eat everything that was on the menu and to drink every bottle of wine in the restaurant.

I believe we had hams, farro, crostini, bread, salads, fettucine with rabbit, pasta with spicy sausages, tortelli with ragu, french fries Italian style, steak, fiorentina, rabbit, cakes, red wine, spumante, champagne, corretto, liquors…..I just can’t remember… so I will leave it to pictures to tell the story of that night. Happy Birthday to my uncle Titti.

and here I stop!

Curry Chicken

It has been high 90s = 34 degree C. As a result I have not really cooked or eaten much. My body needs water so I have been packing fruit salads with watermelon, strawberry, melon, and mangos. I have also been eating fresh salads from my garden accompanied by basil, oregano and scallions.

#curry #chicken

I used the scallions to make this recipe one night this week

Curry Chicken: Believe it or not curry is actually a pretty common spice in Italian cuisine. I remember my grandmother used it 30 years ago with meat and milk. If you really think about it, it is not that strange since Italy has always been subject to invasions from a wide range of different cultures (e.g. Arabs and Spanish people in Sicily), yet one would hardly associates curry with Italian food. A fun fact is that saffron is actually a spice to be found and grown in Tuscany, but general knowledge has told us that Pakistan is one of the countries to be known for this spice.

2 breasts chicken or one pack of chicken strips chopped them in cubes.

some flour to coat the chicken in

chopped finely ginger (as much as you desire)

half chopped onions or scallions or/and garlic (a bunch of them)

one full spoon of yellow curry

abundant olive oil for the skillet

one cup of milk

one spoon of fage greek yogurt (optional)

Cheese (optional)

salt and pepper

I make variations of this recipe and it is always good. First chop the meat and coat with flour, salt and pepper. In a skillet pour abundant (cover the bottom) extra virgin olive oil and brown the onions or garlic if you desire. Add chicken and toss until brown. Add curry and make sure to stir until well mixed. When the chicken is gold, add milk and let cook until the liquid is somewhat absorbed but make sure to keep some as sauce. You can add the ginger when you add the chicken. Ops;) Here two optional things: 1. instead of cooking with the milk, add greek yogurt at the end mix all and serve. 2. Cook with milk, add cheese at the end and serve.

This recipe is always good. Serve with rice or on top of smashed potatoes. The sauce replaces a gravy. I think for this version I added mushrooms and basil. You can really add whatever you like:)

Cod and Tilapia healthy cooking

I had a filet of cod and one of tilapia I had to cook. This recipe turned out to be delicious; very tasty and super healthy, low calories. It’s amazing how you can put some herbs together and get something so flavory. On a side note, I have been super busy with #FSU3DS, this event I helped organizing at FSU. It’s a 3 day workshop for students to start their own tech business. No joke!. It has been amazing and really motivated me to look into having my own business. But with business you need fuel for your brain so eat some fish!

I had some left over capper sauce which I used to marinate the fish. What you want to do get a cup of big or small cappers, add a cup of fresh parsley, add olive oil and one or two lemon juice. Mix everything with the hand mixer and place in a skillet with a spoon of olive oil and some toasted garlic. Add some water so the sauce does not stick and burn. At that point add the fish (you can use any type of fish). Cover the fish with oregano. Cover with 1/4 of orange juice. Cover with a lid and let cook for 20 minutes. Done.

This was truly a big surprise. The fish gets to be boiled in water and juice. It is tender and very light. Delicious.

Again, I have no time to take pictures so you get a tomato. Ahahahah

Frittata with onions

This is such an easy and rewarding recipe. I made it at night and brought it in the office. I also left half at home for late nights when I don’t feel like cooking. I am sorry I don’t have pictures. I have been cooking many dishes without taking pictures. I know it is not very appealing to a reader, but I guess suck it up because the food is good. I am definitely going to make this recipe again so I will update this page next time.

Frittata x 2 

6 eggs (if you are concerned about cholesterol use only white eggs)

2 small onions (the ones that look like scallions but are bigger)

Olive oil

shredded mozzarella (1/2 cup)

1/4 heavy cream organic of course and grass fed

Slice the onions/shallots (2 are enough for me) so that they are thin. Beat the eggs, add heavy cream, salt, pepper, and cheese. Heat the oil that needs to cover the skillet and place the onions until they are brown. Then add the eggs and cook on low heat. When one of the side is ready (brownish/gold) flip the frittata with a plate and cook the other side.

Cream with caramelized peach – crema pasticcera con pesche

A tasty dessert for a weekend or special occasion. It makes enough for 4 small bowls. I made it for my friends who came over Saturday night.

Ingredients:

2 peaches cut in half and peel them. Brush them with butter, sprinkle with sugar and cinnamon.

5 yolks (organic and fresh)

one cup of organic sugar

a spoon of Brandy, or Marsala or Martini

200 g of heavy cream whipped

Watch the video to see how to caramelize the peaches. You can put them on a grill until they get soft and caramelized. Set on a side.

Place the eggs in a bowl to cook in a double boiler. Add the sugar. Keep whisking the eggs and sugar until it gets somewhat dense and double in size. It will take a while. I mean a while and your arm will be sore. It is like doing push ups. Add some Brandy or whatever you chose to. Add some organic zest. Once it is ready (this is crucial) place the bowl on a bigger bowl full of ice. Set to cool off.

When the cream is cooled off, slowly add the whipped cream. Move without whisking the cream. Place in the refrigerator to cool off.

When you are ready to serve, warm up the peaches in the microwave. Place the cream in the small bowls and the peach on top. Sprinkle grated dark chocolate (90%) and serve.

Please watch the video to see the finishing touch. Enjoy!

Crema alle pesche

Asian curry stew

I made this crazy spicy soup/stew served with brown rice tonight out of left overs. Literally, I had nothing to cook except for a left over grilled tilapia fish, 3 chicken stripes, scallions, onions, a can of tomatoes, and 1/4 of coconut milk, oh and fresh cilantro. What could I make with these ingredients that it is actually eatable? I came up with an asian/italian stew/soup. Just to let you know if you keep cooking the sauce on low heat for a long time you will get a stew, kind of vindaloo dish. If you are in a rush you will get more a soup thing. Also this recipe is super spicy.

Asian Italian crazy soup with brown rice

3 strips of chicken cut long and thin

one left over grilled tilapia fish chopped

1/2 cup of fresh scallions chopped

1/4 chopped cilantro

1/4 cocunut milk

1 spoon yellow curry

one can tomatoes

one clove of garlic minced

1/4 chopped onion

one spoon (light) of soy bean sauce (bought at Asian market)

one spoon (light) peanut sauce (bought at Asian market)

one teaspoon chopped finely rosemary

one small bottle of clams or fish juice

Add water as needed

In a skillet heat olive oil with garlic and onion. Add chicken. Brown the chicken then add the coconut milk with the curry. Add tomato can and fresh cilantro and scallions. Stir all. Cook on medium-low heat. Add the peanut sauce, soy bean sauce and stir very well. Add the fish. (if you are vegetarian substitute meat with tofu). 

In the meantime cook brown rice according to package directions. It should be steamed. 

Note:  this is a version of a stew. It will taste better if you cook it on low heat over a long period of time. The flavors will merge together, but I made it in 30 minutes!!

Serve a ball of rice (you can use the measuring cups to shape it) in the middle of a bowl. Add the stew around it. Sprinkle with cashews. Serve if you like with fresh garnish cilantro. Now, this recipe has strong flavors. The curry is spicy as well as the soy bean sauce. The peanut sauce is very powerful and if you put too much it will overpower the entire recipe. Just a head up. This is very spicy. 

 

P.s. If you want a low carb version, omit the rice. That is what I did for me:0

 

Edible Organic Orlando Stuffed Pepper

Orlando it is not only to be associated with Disney or Univeral. We enjoyed some local and organic cuisine. The first day we had lunch/dinner at Pine22. The simple and clean restaurant makes hamburgers. The meat comes from grass-fed cows. I have been obsessed with grass fed beef, milk and cheese. It just tastes so much better. One option Pine22 has is that you can finally have your burger without the bun, instead it is served on lettuce. Side dish is sweet potatoes. Verdict: quality was good but too greasy. I believe we have this idea that if it’s local and organic it must be healthy, light and gourmet. No, the burger was a burger. It was too heavy for my taste, but I would recommend trying it out. I think since we paid $12 for a burger a nicer presentation would be appreciated. Though, I had an organic beer that was delicious Peak Organic Pomegrade — The owner of Pine22, I was told, runs also another restaurant in Orlando on 55 Church Street – The Rusty Spoon – We had dinner there, because again the food was local and some organic. It was good- I had a pork pate` and a dish with fish, broth and grits (very southern). Shawn had a goulash that was amazing. Really reasonable prices and really good food and good selection. The reason why we picked these places was also based on location. We did not have to take the car and we went to different lounges/bars after dinner.

The recipe for today is inspired by the Edible Orlando magazine. Issue 7 of Spring 2012 had a wonderful recipe for stuffed green peppers. I took the freedom to adjust it with my preference for certain foods and availability in my fridge;)

Green Stuffed Pepper

4 medium size green pepper

1/2 cup of crumble feta cheese

1/2 crumble tofu (soft or hard)

1/2 shredded parmesan cheese

3 tablespoons red onions chopped finely

1 garlic clove minced

fresh cilantro to garnish

one chopped tomato

one tablespoon breadcrumbs homemade (you can also buy them)

salt, pepper, olive oil, oregano and thyme

Clean the peppers by removing the top, and internal seeds. Keep the top. You will need it later for decoration. In a bowl combine the feta, tofu, cheese, onion, chopped tomato, garlic, oregano, thyme, salt, pepper, a sprinkle of olive oil, and breadcrumbs. Set aside.

Here the trick – Preheat the oven at 375 – Stuff each pepper with the filling top with some more cheese and breadcrumbs.  Cook for 50-60 minutes. When they come out serve on a plate with the top on it and fresh cilantro.

Serve with Fresh Grilled Jumbo Shrimp and Grilled veggies

To make the shrimp, just rinse with water and place on the grill until they turn pink. Don’t overcooked, unless you like it like that. Buy some organic corn or eggplants, zucchini. Sprinkle with olive oil, salt and pepper and minced garlic. Place on the grill until cook.

Grilled chicken with roasted peppers

I was not planning to cook something good enough for the blog, but it actually turned out to be a cute and vibrant dish to make and healthy. I made it with whatever I had in the fridge.

grilled chicken with roasted peppers over rice (2 people)

brown rice (cook in the steamer according to package)

6 chicken strips (3 per person) seasoned with a mix of herbs

one red pepper

5 scallions chopped finely

one clove of garlic minced

salt and pepper, olive oil

half lemon

In a skillet pour some olive oil, the scallion and garlic chopped and the red pepper sliced. Salt and pepper. Cook on medium heat for 3 minutes, squeeze half the lemon and cook until the red pepper is medium soft. Don’t over cook the vegetable.

In the meantime of the grill, grill the chicken already seasoned with a mix of dry herbs you most enjoy. Cook until blackened on the outside and juicy inside.

Cook the rice in the steamer until ready.

Place half cup of rice on a plate. Place the 3 chicken strips on top of the brown rice. Add the pepper on the side and top with the green scallions. And that’s it. You got a meal in less than 30 minutes.

If you want to make it even less caloric, don’t include the rice. Instead cook with the red peppers some fresh spinach. It is a nice complement. If you don’t eat meat replace the meat with more spinach.

Sorry the picture is not that great. You need to realize that I cook and take picture at the same time with greasy hands. Also by the time I am done I am starving and ready to eat.