Spring into Slimming Down...

So a couple of weeks ago I went to the doctor and got some rather irritating news; I was 15-30 pounds heavier than I should be. Now keep in mind, by no means am I obese. I am just a little softer than I should (and want to) be.

Once upon a time I could (and did) eat whatever I wanted and drank as much as I wanted and it never really affected me. Granted, I was in my early 20's and living in a major metropolitan city, was walking, on average, 12-15 miles a day, and would go dancing at clubs for 2 to 3 hours a night on the weekends. So I was DEFINATELY getting a work out...Iwould even occassionally, and I mean rarely, go to the gym and lift weights or get on the elliptical. I was crazy thin ! I loved it ! haha

Well, time has passed and I am older and its true what all my older (and wiser) friends have told me; When you hit 25 your metabolism slows down...when you hit 30 (which i will in January) your metabolism slows further...sometimes taking a rest all together. AND, if you don't lose any unwanted pounds by 35, you might as well count them a member of your extended (waist line) family...irritating yet VERY difficult to get rid of...

So, I ran into a friend who recently had the same epiphany I did and he told me about a 'magical' weight loss regime he was on. After seeing himself in a magazine photoshoot, he decided he was somewhat uphappy with the image. He and a few of his friends tried this regimine and each lost roughly 30 pounds . It involves eating MUCH healthier and using HCG drops. (read about it at this link: http://www.thekeystolife.net ) After seeing a marked difference in his appearance, coupled with my disdane for the news I had recently been given by my doctor, I reluctantly decided to buy into this (possible) scam. I bought the drops.

Long story short, the drops arrive, I start the regimine as well...but as I am reading the foods I can and can't eat and the amounts in which they must be served and eaten, I was shocked. 3.5oz of protien and 3.5oz of (certain)veggies twice a day plus two small snacks did NOT sound like it would fill me up and keep me full and all my cylinders running on full throttle throughout the day. ohhh...and I am not allowed any alcohol ! NOT EVEN WINE !!! :-(

I was at a loss. I thought I would be in a Hell filled with nothing but poached, flavorless chicken breast and raw spinach for the next 3 weeks and nothing but water! I was mortified !

After half a day of moping, half in a state of depression for the lack of food I would be, or not be, consuming, I had another revelation. I AM A CHEF ! I thought lets put this culinary education to work, not only for me, but for my friends ! I re-looked at the foods I can have and chose to ignore the list of 'no-no's ' (carbs, beans, sugar, dairy, oils/fats) I decided to work with what I was given. I let my culinary imagination run wild. I have come up with quite a few healthy and bursting with flavor recipes that will leave you satiated and satisfied without the bloated feeling and nap necessary following a meal.

So, the next couple of posts will be devoted to my friends out there who are trying to eat healthier. Each one of the recipes I am going to post will be for a SINGLE serving (double or triple it if needed). It fits into the dietary guidlines of this particular regime. roughly 500 calories a day. So choose 2 of these a day and you will be eating better, feeling better, sleeping better than before and I promise, your body will LOVE YOU. (dark circles are gone from under my eyes, I sleep better, I wake up earlier and more refreshed, my skin is clearer, and my energy level is higher and without sharp peaks and deeps slumps) Click the link above labled "Spring Slimdown Recipes" for the continuation of these recipes !

Remember, drink water, lots of water...at least a gallon a day. I know, I know, I know...I felt like I was going to float away the first couple of days, and I made more trips to the bathroom in one day that I used to in a week, but it DOES A BODY GOOD ! Also, I am being rather strict with this diet, you don't have to be. If you want, add a few things here and there if you must, but remember PORTION CONTROL !!!

Good luck to all and let me know how things are working out for you ! Got questions? Recipe requests - send me a comment !!!

Measure for Measure

This is something I think everyone should know or at least have close at hand; it will come in very handy, and more often that you may realize. Its the Measuring conversion table....no no no, I am not talking about converting Metric to Standard, or vice versa (though if you demand it I will add it on here). I am talking 'how many teaspoons in 3 cups' type of thing.

So, here ya go ! Learn it or print it out and put it somewhere in your kitchen !

1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup= 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts

Keep in mind that when a recipe calls for 1 cup flour, sifted; it is not the same as 1 cup sifted flour. In the former, you would measure out 1 cup of flour, THEN sift it. In the latter, you would sift some flour and THEN measure it out (making sure not to compact it). When baking (which I admit, I don't do often) I prefer to use a scale and weigh out the dry ingredients. You will get a more precise measurement...400grams is 400grams is 400grams...whether it is flour, water, basil leaves or cement... plus, my idea of 1 cup of basil leaves may not be the same as your idea of 1 cup of basil leaves... see what I mean?

So I hope this helps!!!!

Ciao, Italia !!! part 4

Today's post is in response to an anomymus post I recieved the other day, obviously I don't know who you are, so I am dedicating today's post to you!

"I love Italian food. It's comforting, delicious, and usually very
easy to make. I now have a roomate so I have an extra reason to cook great
Italian food. When I think Italian...I naturally think pasta. Do you have any
suggestions on any health concious Italian recipes that don't include pasta? An
interesting salad, vegan recipe, or a new way to prepare fish? Love the blog!"

OK, first of let me say I have NEVER heard of a vegan Italian recipe (at least that is easy to make) mainly because Italian food is based on dairy...be it eggs in the pasta, or cheese, or milk in the desserts..but especially CHEESE !

There are copious amount of healthy non-pasta Italian dishes. If you are not in the mood to chow down on a big ole Steak Florentine, try this. You'll get the same taste profile, sans the meat.

Stuffed Mushrooms 'Florentine'

• 6Portobello Mushroom caps
  


• 2 tablespoons lemon juice
  


• 1 tablespoon butter
  


• Salt and Pepper
  


• 2 shallots, finely chopped
  


• 3 tablespoons white wine
  


• 1 tablespoon chopped garlic
  


• 1 1/2 cups grated Parmesan cheese, plus more to top mushrooms
  


• 3/4 cup FRESH breadcrumbs (or panko breadcrumbs)
  


• 1 egg, beaten
  


• 1 tablespoon fresh parsley, chopped
  


• 1 teaspoon fresh thyme, chopped
  


• 1 lb spinach, (frozen) thawed
  


• 3 tablespoons extra virgin olive oil
  

Pre-heat oven to 375 degrees

Using a dry towel, lightly brush the outside of the mushroom cap, getting rid of any dirt. Flip mushroom over and using a small spoon, scrape the black 'gills' and discard, leaving the meat of the mushroom. Drizzle lightly with olive oil and sprinkle with salt and pepper.

In a skillet, heat butter and 2 tablespoons olive oil. Add garlic and shallots and cook till soft and fragrent. Add white wine and cook 2 minutes then add spinach, cooking 7-10 minutes until thoroughly cooked.

Mix parmesan cheese, breadcrumbs, herbs, lemon, egg and spinach in a bowl. Spoon spinach mixture into the mushroom caps. place on baking sheet and top with parmesan cheese.

Bake at 375 degrees from 35-45 minutes, until cheese is brown.

Ciao, Italia !!! part 3 - "Dire il formaggio!"

RICOTTA CHEESE: If you have never had it, there is NOTHING like homemade. Its nothing like that stuff you buy at the store...this is creamy, slightly sweet and PERFECT for cooking...

There are two methods to making ricotta; one, the old fashioned way - on the stove. two, in the microwave.

On the stove is great, don't get me wrong, it has stood the test of time for thousands of years...but it is, to say the least, a nightmare to clean up scorched milk off of the bottom of pans... While I don't run to the microwave for anything (generally) other than warming up leftovers, it is BY FAR the best way to make ricotta...clean up is a breeze since there is very little scorched milk due to the microwaves heating the milk all over at the same time and not just on the bottom of the pan.

Make this and you will never go back to the store bought stuff again !

Buono Appetito

- Makes approximately 1/2 cup ricotta cheese -

Ingredients

2 cups whole milk

1/4 teaspoon table salt (not Kosher)

2 tablespoons distilled white vinegar or lemon juice

Procedure

1. Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl. Combine milk, salt, and vinegar or lemon juice in microwave-safe glass 1-quart liquid measure. Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 165°F on an instant-read thermometer). Remove from microwave, and stir gently for 5 seconds. Milk should separate into solid white curds and translucent liquid whey. If not, microwave for 30 seconds longer. Repeat until fully separated.

2. Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached. Store in covered container in refrigerator for up to 5 days.

Note: Ultra-Pasteurized milk may produce a lower yield with a slightly different texture than regular milk. Due to differences in microwaves, cooking times may vary. For the best results, use a thermometer and check milk frequently. This recipe can easily be doubled or tripled by using a larger liquid measuring cup and adding approximately 2 minutes of cooking time for each additional 2 cups of milk.

Ricotta can also be made on the stovetop by heating milk in non-reactive pan over medium-low heat, stirring frequently and scraping bottom to prevent scorching until lightly bubbling before adding lemon juice and proceeding with the rest of the
recipe.

Ciao, Italia !!! part 2

Ok, so...I was planning on writing about how to make homemade Ricotta cheese...but...I got in the mood today to cook something and for some reason I got in the mood to try out a new recipe. So, I thou about, and ended up making Rigatoni with a Vodka Cream Sauce. I was shocked at how inexpensive and easy this was to make ! Keep in mind, I had the vodka and fresh Parmesan cheese at home, but other than that this recipe cost right at $10 and will feed 4-5 people VERY generously ! This is not a come home from work and throw some dinner together kind of meal, unless you get off work at 1:00pm and want dinner on the table at 6:00pm; I did however make this from start to finish in a little over 2hours.

Its not often that I shock myself completely when I make something, but this one dish just kinda blew me away... It blew me away because of the simplicity, ease, and how delicious it was!!

Let me just say, before I share the recipe with you, some (namely my Dad) would find it reprehensible to serve a meal sans meat; so one might consider adding a side of Italian Sausage to the dish to make it more carnivore-friendly.

ok, ok, ok, ok....enough with my ramblings...on with the recipe.

Rigatoni with Vodka Sauce

1 large Vidalia onion, diced

3 tablespoons olive oil

1 tablespoon chopped garlic

1 1/2 teaspoon crush red pepper

1 teaspoon dried oregano

1/2 cup GOOD vodka

1 28oz can Whole Peeled Tomatoes, drained

1 14.5oz can Whole Peeled Tomatoes, drained

1 cup heavy cream

1 lb rigatoni, cooked

grated FRESH Parmesan cheese - optional

Preheat oven to 375 degrees

In a large skillet or dutch oven, heat olive oil. Add garlic, chopped onion, red pepper and oregano. Cook for 7 minutes over medium heat until very fragrant. Next add the vodka (if using a gas stove, remove pan from flame, careful not to ignite alcohol). Cook 3 minutes. Drain tomatoes, add drained tomatoes to saute pan, crushing them by hand as you add them.

Saute for 3 minutes. Cover with tight fitting lid or foil. Add pan to oven and cook at 375 degrees for 1 1/2 hours.

Remove from oven and let cool slightly. While cooling, cook pasta according to box directions to Al dente.

In a blender or food processor, add tomato mixture and blend until smooth. add back to cooking vessel. Add cream and cook for 10 minutes.

Drain pasta and combine with tomato sauce, toss and serve. Top with grated Parmesan cheese.

ENJOY !

Please try this out and let me know what you think !

Apologies for the quality of the photo, it was taken on my phone, next time I PROMISE to have my camera nearby !

Buono Appetito !

Ciao, Italia !!! part 1

What can be better than Italian food? For me, few things.
The next few posts are going to be a series based on my love of Italy, and most things Italian...wine, food, culture, food, wine, the people, food, wine, art...you get the picture.

I know some of you are going to be a little miffed by this, but I am not, unless required, going to post the usual recipes such as my lasagna or spaghetti and meatballs, but instead am going to give you little hints, tips, techniques and the special recipes that will take the staple Italian recipes to new heights.
For instance I will teach you how to make the very versatile FRESH RICOTTA CHEESE. This can be used in lasagna, blitzes, canoli, cheesecakes, cookies, ravioli, or just on a spoon with olive oil, pesto and lemon zest as an hors d'oeuvre.
Another wonderful thing, and some might say world changing, is FRESH pasta. Delicate, rich, light, and just plain sexy; homemade pasta can truely change your thoughts on what Italian food really is.
Since we will be talking about flour and dough and Italian food...we can't leave out Pizza...specifically pizza dough...its so easy to make and can be frozen ! How great is that!

There are some key ingredients that one can't escape when thinking about Italy and its food; Olives, tomatoes, Mozzarella, proscuitto, basil...the list can go on forever, but you get the picture. I will help you find, understand the flavor, history and uses of all of these and a few more ingredients so you can get the most out of your Italian food fest !

By the end of this series of posts (I'm really not sure how long the series will be) You, hopefully, will have enough knowledge and recipes to make your own lasagna, or spaghetti and meatballs or pizza....all from scratch...not relying on any pasta or sauce out of a box or jar ! Then you will have a new found appreciation for what food is REALLY about....bringing YOU closer to the food and people that you love !

Ciao Bella e Bello ! Buono Appetito

Bacchus....Bacchus, party of 1....Your bar stool is now ready !

ok, anyone who knows anything about me knows that I am a self professed Wine-O.... I love wine. I do, I can't help it. I guess it started when I would go to the ABC store with my Grandmother YEARS ago to help her buy the wine we use at Communion in church (we are Episcopalian). I loved the smell of it, and the taste, even though we were given just a sip.

I digress. Back to the wine. Red is my favorite with Pinot Noir, Cabernet, or Zinfindel (not the white zin crap) being my top choice. After a couple of bad experiences with white wine, I layed off it for a while and I think psyched myself into thinking I didn't like white wine. Slowly, as more vinyards and vintages are coming on the market, I am overcoming my so called 'hatred' of white wine.

Its not just the taste and smell and the feeling the wine leaves you with that are attractive to me. I love that wine is a social thing; sitting on the back porch with amazing friends and a stellar bottle of wine on a beautiful night is my idea of a perfect time!

I also have a secret (and somewhat snobby) love of stemware.

For those of you who don't drink wine out of anything other than a plastic Dixie cup or a wine glass you purchased at Wal-Mart for $0.50, allow me to let you in on a bit of stemware knowledge: There are wine glasses for the different varietles. i.e.- Cabernet Sauvignon has a different shaped 'bowl' than Chardonnay. The differing shapes, subtle as they are, has to do with, in laymans terms, the best way to show off not only the 'legs' of the wine (pretains to alcohol content) but also the releasing of the 'nose' or 'bouquet' of the wine (just like you would think, how the wine smells).

Bordeaux wines (wines from that region of France), for instance, are generally 'big' wines; meaning they need to be decanted and allowed to breathe (allowing the wine to come to room temperature and come in contact with oxygen thus releasing the true full flavor of the wine). Generally you will see Bordeaux wine glasses with big, deep 'bowls', this is so you can swirl the wine, allowing maxinum contact with oxygen (thats what people are doing when they swirl the wine in their glass...they aren't just being pretentious). Conversely, a wine such as a Viognier (a white wine that is slightly sweet with slight floral undertones) doesn't need to be swirled a great deal in order to taste the minutia of the wine; therefore, the bowl of the wine glass is smaller.

ok, enough learnin' for now, lets get to the drinkin'. While I am a wine snob, I say drink what you like ! Just cause I like it, doesn't mean you will, and vice versa. (but be open to tasting lots of different things, you never know what you will like, or not like till you try it)

Just cause you won't (or at least VERY rarely) catch me drinking out of anything other than a Riedel wine glass, don't think I'm gonna judge you for drinking out of a Dixie cup. But remember, what you drink out of affects the true taste of the wine.

I have always been told by wine professionals that what you drink out of DOES affect the taste of wine...not really being one to believe EVERYTHING people says, I decided to try this theory out. I bought a mid-priced bottle of red wine (that I was familiar with and knew the taste of). I lined up a styrofoam cup, a plastic Dixie cup, a cheap (wal-mart $0.50 special) wine glass, a Schott Zwiesel (non-lead) wine glass, and a Riedel (leaded) wine glass - poured 1 oz of wine into each container - and tasted each, taking a drink of water in between each glass as to cleanse the pallet. Just as the wine experts has said, there was a marked difference in the taste of the wine; mainly because each vessel added contaminating qualities.

Since wine is not just a taste thing, and you taste partly with your nose, I would call this phenomena Olfactory Polution.

Styrofoam has a distinct smell, altering the smell and therefore the taste of the wine; same with the Dixie cup. The cheap wine glass didn't offer enough room in the bowl to swirl properly and the glass was just thick. ugh. The Schott Zwiesel glass was markedly thinner than the wal-mart special, the bowl was 3 times the size/volume and allowed for maxium swirling. The main difference in the Schott Zwiesel and the Riedel wine glasses are minute. To the naked eye, little can be seen that would set these two apart from each other.
Schott Zwiesel is a German company that has patented a way to make thin glass unbreakable, scratch resistant and dishwasher safe. The glasses are machine made and virtually indistructable.

Riedel is handmade in Austria, and as a major downfall, VERY fragile. They are blown by hand and thus can be made very thin.

I am a personal fan of Riedel, though Schott Zwiesel is slowly gaining in my preferences; mainly cause its expensive to replace broken Riedel.
Schott Zwiesel and Riedel both can be purchased at Williams-Sonoma, at least thats where I get mine.

Try the little experiment that I did and let me know what your findings...you don't have to purchase Riedel (avg. $50.00/glass) or Schott Zwiesel (avg. $72.00, set of 6)....borrow some if you can or use your or your mother's wedding crystal, though I do highly recomment investing in some nice wine glasses.

Pour you a glass (and me one too!) ENJOY !

SALUT !

Back in the Kitchen....

Hi everyone ! Sorry I have been gone for so long....but, I am back in the kitchen (so to speak) !!!


I have come to the recent revelation that I need, not only for the readers out there, but also for my own sanity, to start posting more often; so here goes !



While I will save more recipes till next time, I will give you an idea of what to expect in upcoming posts...

• Fantastic new recipes for your spring and summer entertaining, whether you are entertaining a large group, just a few close friends or having a date night at home reconnecting with yourself.
• Cookware, Stemware, and Ingredient Comparisons.
• Culinary Memories
• Emerging Food Trends
• Random Food Facts

So...grab a bar stool and a bottle of wine(or beer), and come hang out with me in the kitchen !

Look forward to sharing and making many meals and memories together !

Margarita Madness

Its HOT outside...and there is nothing like an ice cold margarita...or a really cold piece of Watermelon. Why not put these two perfect summer items together and make the ULTIMATE summertime cocktail treat...? Everytime you enjoy this perfect cocktail, either have me over, or at least think of me !

Watermelon Margaritas

1 4lb. seedless watermelon (frozen, see below)
3 cups margarita mix
1 cup Grand Marnier (or Triple Sec)
1 cup Tequila

(the day before, if you can)
Cut the watermelon into chunks, without rind, and place on cookie sheet that will fit in your freezer. Pour 1/2 cup of Grand Marnier on watermelon chunks and place in freezer until frozen.

(the day of...)
In a blender add frozen watermelon chunks, margarita mix, tequila, and remaining Grand Marnier to blender and blend until well mixed. ENJOY !!!

Published....

In the June issue of Montgomery Living Magazine (available June 1) you can find two recipes of mine that you MUST try...Check out the Simple Suppers section.

Grillin' and Chillin'.....Seafood Style

With the weather getting hotter, who wants to heat up the kitchen with the oven or stove...? This is the PERFECT time to grill out. Here is a GREAT, quick version of the California staple Fish Tacos.... Chipotle Grilled Shrimp Tacos with Avacado Salsa...

Sounds mouth watering, huhh? well, even better....it only takes 20 minutes START TO FINISH !!! WOW

Avocado Salsa:

1 small onion, roughly chopped

1 jalapeno, roughly chopped

2 garlic clove, smashed

4 medium tomatillos, (about ½ pound) husked, rinsed, and coarsely chopped

1/2 Hass avocado, peeled, seeded, and cut into chunks

1 1/4 teaspoons kosher salt

1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:

1 tablespoon olive oil

1 teaspoon chipotle or blended chili powder

1 teaspoon kosher salt

1 pound medium shrimp (about 20), peeled and deveined

8 corn tortillas

8 sprigs cilantro for garnish

2 limes, cut into wedges

Lime Creme:

1 cup Sour cream

1 Lime, juiced

zest of 1 lime

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Mix the lime juice, zest and sour cream.

Heat the outdoor grill to medium-high (or a stove top grill, if its raining, or ya just don't have a grill). Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon salsa on the tortilla, then top with about 2 or 3 shrimp, Lime Creme and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side

Serves 4

So here is a hint to help you grill the shrimp....when you are about to throw the shrimp on the barbie, skewer the shrimp....its a lot easier to handle them, and you can pre-portion the shirmp on each skewer...

There is nothing like these tacos served with WATERMELON MARGARITAS...(recipe to come)

Memorial Day Dessert

Need a dessert to take to that Memorial Day Party? Here is one to satisfy EVERYONE ! What makes this such a great dessert is that you can (and should) make it ahead of time ! So without further ado, the Chocolate Eclair Dessert....

• 2 pkgs French Vanilla Pudding Mix
  1 box Graham crackers
  3 Cups milk
  9 oz Cool Whip
  1 can Chocolate Icing

Butter a 9x 13 Baking dish (bottom and sides). Line with layer of graham crackers.
Mix pudding and milk until smooth. Fold in Cool Whip. top graham crackers with 1/2 pudding mix. Top with another layer of crackers. Add the rest of the pudding mix. Top and rest of Graham crackers. Ice top layer with chocolate Icing.
Refrigerate for 12 or more hours.
The longer it sits, the better it gets !
serves 12