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Entries in vegetables (3)

Friday
Jun072013

Super Foods Cookbook

Good morning! It's a rainy morning here in New York City. The usual cats and dogs are teeming from the gray clouds above. I'd like to bring a little color to this gray day for you... a little color in the form of food.

SUPER FOODS! I know it's been a little while since I last posted. I've been working. On this cookbook, in fact. It was released via Colavita's Facebook page last week, and I'd like to share it with you here and now.

First, pretty please with sugar in the raw on top, make your way to Colavita's Facebook page and like them. You'll be able to download all kinds of crazy goodness in the form of cookbooks. These cookbooks are usually produced by yours truly, so I have an agenda. 

And the agenda is stuffing you full of good for you food that also tastes amazing. Take for example the following, featured in the book:

The roasted beets and pineapples sit on a tart made of graham cracker crumbs and walnuts, with just a touch of sugar. A little tangy goat cheese and fresh mint make it all come alive. I made this from the Morristown satellite office and fed it to The Box and John for dinner. The Box and John don't do veggies. But they did this tart. And went in again for seconds. You should do it too.

Or how about:

This pasta is so simple your pet monkey could do it. The giant stove top wok is an asset, but not a requirement — a regular skillet or frying pan works just as nicely. As a bonus, if you're in a time crunch, you can use frozen shrimp. So get that pet monkey to work! I mean, he WAS just lying about on the sofa diminishing your supply of Kettle Chips, was he not? This is a better use of his time.

If you're into grains, you'll love this salad Farro, Beet Greens and Salmon Salad:

Did you know you could eat the green tops of beets? You can – and they are packed with vitamins and actually taste good. The cucumber and mint dressing give this salad a light and summer taste. Throw it on your outdoor picnic table this summer, with some Watermelon Mojito's on the side... Hey, I'm here to help.

I can't leave out breakfast, my favorite meal of the day. These Blueberry and Oat Pancakes are not your run-of-the-mill breakfast cake, although they will keep you running around the mill, as they're packed with good, energy-providing grains. A little blueberry balsamic syrup gives these cakes a tangy sweetness.

But this isn't all you'll get! If you call now, you get this FREE set of Japanese kitchen knives! 

No, you won't. Sorry, I got carried away. But you WILL get more recipes. The above are just a few of the featured dishes. Have I won you over? If so, click here and download your PDF. These recipes are perfect for summer time. Perfect for outdoor parties. Perfect for feeding families, or even just yourself. I've tried all of them and they have my stamp of approval. I hope they get yours too.

Tuesday
Nov292011

Moroccan Carrot Soup for the Overstuffed Soul

How many of you may have over indulged over the Thanksgiving weekend. Good for you!

But you may be feeling the need to dial it down. Just a notch. On the belt.

Vegetables are a great vehicle for this kind of dialing it down. Just ask them. Well, maybe don't. They are very modest...the strong silent type.

I've been feeling that soups are a fantastic way to accomplish this strong and silent diet dial down. They allow me to incorporate vegetables into my diet in a sneaky-stay-low-so-as-not-to-be-detected way. I like that.

This Moroccan Carrot Soup is one I pulled from my binder archive of recipes. The ones I forget I have, or ever was interested in cooking in the first place. I found it again one day by happy accident. It's originally from the April 2010 issue Bon Appetit magazine.

The carrots puree into a creamy dream, and the cumin and allspice give it a gentle Moroccan flavor that is sweet and savory. I used Chobani non-fat plain yogurt for the dollop on top. It gives the whole bowl an added richness and smoothness. Make this, freeze some of it for later. Eat it all week. Until Christmas. Or until I post the next soup recipe...

What You Need:

2 tablespoons (1/4 stick) butter
1 cup chopped white onion
1 pound large carrots, peeled, cut into 1/2-inch dice (about 22/3 cups)
2 1/2 cups low-salt chicken broth
1 1/2 teaspoons cumin seeds or 1/2 teaspoon ground cumin
1 tablespoon honey
1 teaspoon fresh lemon juice
1/8 teaspoon ground allspice
1/2 cup plain yogurt, stirred to loosen
   
What You Do:
Melt butter in large saucepan over medium-high heat. Add the onion and sauté for 2 minutes.

Mix in the carrots.

Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

At this point you can toast your real cumin seeds. I did not do any such thing. I used ground cumin. Please know, I have nothing against toasting real cumin seeds. I even believe Bon Appetit's assertion that it's surprisingly easy to do. I just didn't feel like buying them when I had ground cumin in the pantry.

HOWEVER, you should know that you will get better flavor from real cumin seeds. BUT you can also warm ground cumin in a pan with a little olive oil and it will release a bit more of the flavor that's been locked up in that plastic container at the back of your spice rack since heavens only knows when.

Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.

Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.

Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.

Monday
May022011

Drink Your Food



Historically, I haven't been a huge fan of drinking my food. I like chewing things. It makes me feel like I'm doing something.

However, I am always looking for ways to incorporate more veggies into my diet, as they are something I enjoy eating. Yet sometimes salads are inconvenient. You know how it is: you're a person on the move. You're juggling 18 different bags like an expert Sherpa in the Himalayas, walking around NYC, trying to keep up with your Twitter updates, all the while ignoring repeated texts from Marmo. Oh yeah, and those are cute shoes, aren't they?

Maybe this is just how I roll. But really, in that situation, how are you supposed to eat a salad? You might suggest that I put DOWN all the junk I'm carrying, ignore Twitter (GASP!) and actually respond to Marmo. Also, please remind me I shouldn't be buying shoes.

But I probably won't do any of this. I don't listen. Just ask John. Or The Box.

There is a very short list of people/creatures I listen to. These include:

Toby (my dog): Bark! (translation: I need to go outside or I am going to piddle on your bedspread).

My triathlon coach: Elana, you're goggles are on upside-down (translation: You are an idiot).

My Twitter friends/followers: Recently one of them sent me some green (fruit-veggie) smoothie recipes for my use and inspiration. Her name is Raelinn, and you can follow her on twitter too, if you like. I was so intrigued that I broke out my blender and started shoving all kinds of veggies in there with fantastically delicious results! Here are two recipes that I concocted, based on Raelinn's suggestions:

The Lean, Mean and Green:

What You Need:
8 oz orange juice
1 banana
4 leaves of kale, rinsed, stems removed, and chopped
1/2 of a mango, skin removed and chopped
1 apple (any kind, I used Gala), skin removed and chopped

What To Do:

Throw all this stuff in the blends and pureé. Then pour it in a glass, grab a straw and sip away!




An Almond Mango Morning:

What You Need:
8 oz almond milk
1 banana
1/2 of a mango, skin removed and chopped
1 scoop protein powder (optional)

What To Do:
Throw it all in the blender and pureé. Then pour it in a glass, grab a straw and sip away!

Did anyone notice that my instructions rhyme?