101 Healthy Eating Tips

Back in January I decided to get serious about my eating habits and focus on healthy choices.  I put myself on the Mediterranean Diet and went from a high of 209 pounds on New Year’s Eve, to a very comfortable 187 without much effort.

Along the way I decided to chart my success and keep track of the changes I was making.  I also starting writing down helpful advice shared on many different websites.  Below is a list of 51 healthy eating tips that along with the Mediterranean Diet are sure to bring about weight loss and improve your over all outlook. Look for 50 more mid week.

Start Your Day with Breakfast: Breakfast not only gives you energy and brain power, it helps lessen the likelihood of overeating during the day!  Never skip Breakfast!

Go Easy on the Fats and Oils: Although there are good fats and oils such as olive, canola, peanut oils, avocados, fish, nuts and nut butters, you should still go easy on them to promote good health.

Six Meals a Day Will Keep the Weight Away: Hunger is the downfall of diets, and splitting meals into six allotments will help combat hunger between meals.  Make sure your meals are well equipped with good proteins and fiber-rich foods.  Eat to lose weight!

Handle Appropriate Portion Sizes: Portion size is important to weight management. You can learn how to handle portions by employing a common sense approach, such as using the palm of your hand or your clenched fist for gauging the portion sizes of food.  This was the biggest factor in my weight loss.

Drink Your Weight Away with 10 Glasses of Water: Hydration is important to fitness, and drinking water helps flush salt and other toxins. Drink at least one glass of water with each of your six meals, four more throughout the day, and an additional glass per diuretic beverage.

Stay Full with Fruits and Vegetables : Make sure to have 5 servings of fruits and vegetables per day. Fruits and vegetables are low in calories and packed with beneficial fibers, vitamins, and antioxidants. They fill up your stomach fast, so you feel full earlier.  Fruits are great midday snacks!

Read Food Claims and Labels: Always read the nutrition label on the packaging because a product labeled with a fat-free claims does not mean that it is low in calories. Similarly, a product labeled as low-sugar or low-carb does not mean it is low in fat or calories. I discovered that the Fiber-One cereal I was eating every morning had more grams of sugar than Fruit Loops.

Fuel Up with Carbs: Eat more fruits, vegetables, and complex grain products for a boost of energy. In addition to being convenient and loaded with vitamins and minerals, these foods are low in dietary fat and are good sources of complex carbohydrates.

Select Your Beverages Wisely: Drinking beverages such as soda, fruit juice, sports drinks, alcohol, specialty coffees and teas can add up to many “empty calories” which contribute little nutrition to our diets and increase weight gain. Since it is important to drink fluids throughout the day, select skim milk, fruit juices, and water.  A Glass of Red Wine each night is a good thing!

Stick with Whole Wheat: Whole wheat offers more fiber, which helps reduce the risk of heart disease, stroke, cancer, diverticulitis, and diabetes (to name a few). Set aside the white flour and bread, and reach for products that are made from oats, barley, buckwheat, bulgur, rye, brown rice, millet, and wheat.  Try whole wheat pasta!

Don’t Juice Up: Juice Less: A common myth is drinking fruit juices or eating low-fat fruit roll-ups eliminate sugar. The fact is that some fruit juices have more sugar than a soda. Reduction of sugar is important to good health; therefore, always check out the sugar content of anything you put in your mouth.  Read the label!

Make It Hot: Hot, spicy foods such as cayenne, curry, and chilies help trigger endorphins. Endorphins are like a natural morphine that helps ease pain and provide a sense of well-being. The next time you are feeling a little down or have some minor pain, try eating something spicy.

Combat Overeating with Water: Drink a glass of water before a meal, so that you feel fuller without actually having to stuff yourself. Have another glass of water while you are having the meal because it is another way to prevent overeating. Take sips after each morsel to help the food to settle faster.  My second biggest adjustment was to drink plenty of water!

Go For Fresh Fruit : Juice is often sweetened, but fresh fruits have natural sugars. You are taking in a lot of fiber when you eat fruit, and fruits are an excellent source of vitamins.  Fruits, they just make good eating sense!

Steer Clear of Crash Diets: Crash diets are bad for your health, and they are not a solution to weight loss. It might seem as if you have lost a few pounds, but everything will bounce back with a vengeance the moment you give up on the crash diet.  The Mediterranean Diet is a more than a diet, it’s a life style change!

Don’t Forget Dairy: Don’t skip on the dairy because your bones still need calcium to stay strong. Dairy foods and some dairy alternatives, such as enriched soy milk, provide protein as well as calcium.

Choose Whole, Fresh, Unprocessed Foods: Choosing whole, fresh, unprocessed foods enhances weight loss and boosts energy. Plus, processed foods contain extra sugar, sodium, and preservatives that add on calories.  Sorry, but the cold cuts have got to go!

All Food Groups are Included in “Team Diet”: Proteins, fats, sugar, and carbohydrates are essential components to energy. Instead, pick good proteins and fats, natural sugars, and complex carbohydrates to include in your diet.

Stick with One All-purpose Multivitamin: Vitamins are great! Though, taking more than one all-purpose multivitamin in a day can lead to safety issues such as iron poisoning or hypervitaminosis.

Burn Food Efficiently: Even though you picked the right foods and fats, you still need to exercise to burn off any remaining fat and calories to lose or maintain weight.  Talk a brisk evening walk and have a glass of red as your reward!

Track Your Food Intake: Logging food intake in a journal or Smartphone application will help you know what is working in your diet and what food group you need to increase.

Take the chicken take off its skin: Why? Because, half of the fat from the chicken is in the skin! Plus, you knock off about 40 calories from the chicken by removing the skin.

Eat Fish at Least Once a Week: Fish is considered to be a superfood because it contains essential omega-3s, vitamin D, good fat, and selenium. Plus, fish helps keep the cardiovascular system and brain healthy.  This was a happy change for me, as I discovered many great fish recipes.

Opt Out on Margarine: Margarine’s main ingredient is vegetable oil, and vegetable oil is made with genetically modified crops. Also, vegetable oil undergoes a hydrogenation process in order to turn into margarine.  Cook with Olive Oil!

Switch From Tea to Green Tea: The tea drinks that are often bottled contain sugar or high-fructose corn syrup. By switching to brewed green tea, you are helping your body out by increasing metabolism, regulating glucose levels, and reducing bad cholesterol.

You Snooze and Lose When You Go to Bed After Eating: You should not go to sleep after eating because the food is just sitting in your belly. The body digests food easier if it’s in the upright position, so you should wait two hours after eating before going to sleep.

Protect Your Heart with Apples: Apples are high in polyphenols, and this compound helps fight free radicals and toxins in our bodies. Apples also lower bad cholesterol.  It’s an old one – “An apple a day keeps the doctor away!”

Build Stronger Bones with Bananas: Bananas help with calcium absorption and other nutrients because bananas are rich in oligofructose. This type of fructose increases digestive enzymes in the colon that makes it easier to absorb calcium.

Fight Cancer with Broccoli: Broccoli has a compound called sulforaphane, and this compound helps with maintaining proper cell function and genetic communication with cells.  Steamed broccoli with pasta, garlic and olive oil is a great meal!

Boost Memory with Oily Fish: Oily fish such as salmon and sardines helps boost memory because it contains essential fatty acids like omega-3s. Eating oily fish can boost memory by 15 percent and prevent dementia.

Kill Bacteria with Garlic: Garlic is often called “nature’s antibiotic” because 80% of garlic is sulphur compounds such as allicin. These compounds kill bacteria, fungus, and microbes in the digestive tract.

Energize with Honey: Honey is an example of natural sugar, and it is a better option than an energy drink. A spoonful of honey helps increase blood sugar levels.

Decreasing Caffeine Intake: Caffeine does the opposite of the meditation effect. Caffeine increases anxiety and makes the body prone to stress, and the increase in anxiety means irritability and a short fuse.  I don’t even finish my morning coffee any more.

Get the Best Out of Beans: The more you eat, the more you manage weight and lower the risk of heart disease and diabetes. Beans are rich in fiber, protein, vitamin B, and other essential vitamins and minerals. Also, beans helps us feel more full to prevent overeating.  Beans are a Mediterranean Diet biggie!

Eat the Peel and Keep the Skin: Fruits and vegetables keep their protective chemicals and antioxidants in the skin. These same chemicals and antioxidants help keep us healthy.

Say No to Fried Foods: Eating fried foods adds on excess calories, cholesterol, and trans fat. Excessive cholesterol and trans fat increases the risk of coronary disease. Instead, opt for the baked, steamed, broiled, or poached choices.  I’m a big fan of steaming food.  It’s quick and easy!

Slow Down When Eating: Eating slower is a much healthier method because of satiety which is a feeling to make us stop eating. When we eat slow, the body sends a signal to the brain which creates that feeling of satiety.

Home-Cooked Meals Win: When you cook meals, you are in control. You can use better quality ingredients and determine the spices. Often, restaurant food is over-sauced and salted, and restaurant food can be full of fat and calories.  It’s a good way to get the family to all eat together, which is a really good thing!

Knock out Insomnia with Lettuce: Yes, lettuce helps with insomnia because it contains a white fluid called lactucarium. This fluid has stress reducing and calming properties.

Feel Happy with Dark Chocolate: Dark chocolate has a chemical called PEA which is the same chemical that gives you that “falling in love” feeling. It also contains a small trace of caffeine, and the approximate caffeine amount is 27mg per 1.5 ounces of dark chocolate.  See, it’s not all that tough, who doesn’t like chocolate.

Ditch the Prescriptions for Ginger: Ginger is called an universal medicine for a reason. It is most know to cure digestive ailments, but it also helps with headaches, chest pains, colds, and rheumatism.  I found it helps sore joints as well!

Clean Your Engine with Onions: Eat onions raw or cooked to clean your blood of clots. There are more than 150 chemicals found in the onion that raises HDL cholesterol and discourages blood clot formation.

Power up With Sea Vegetables: Sea vegetables such as seaweed and kelp contains about 10-20% more minerals than land plants because it lives in a saline solution. Oddly, the saline solution is similar to the womb.  I confess, this is a tip I have yet to embrace.

Cure Ailments with Fasting: Fasting is known as an old fashion form of medicine. Fasting helps with the following: detoxification, digestive system, inflammatory diseases, fat breakdown, high blood pressure, weight loss, immunity, and addictions.

An Orange a Day Keeps the Doctor Away!: Oranges are filled with vitamin C and A, antioxidants, calcium, dietary fiber, and many other vitamins and minerals. There are many health benefits of oranges, such as relieves constipation, lowers blood pressure, prevents cancer, and purifies blood.

Be Prepared: Pack Healthy Snacks: In this busy world, it is beneficial to plan ahead and pack healthy snacks, such as veggie and fruit packs, trail mix, tree nuts, and seeds in order to avoid unhealthy convenient snacks that are found in vending machines and pastry shops.

Don’t Grocery Shop When Hungry: Seriously! This is the worse time to buy food because of the psychological reasons. Studies have shown that the brain is in “reward” mode when the body is hungry, and you are more likely to purchase items that have higher sugar and calorie contents.  We all know this one!

Research Healthy Restaurant Choices: It is best to research restaurants that offer healthy choices, so you know your diet options. Many restaurants provide nutritional information about their food online or in pamphlet form in their establishment.

First Course is Salad: Starting lunch or dinner off with salad will help slow you down for the main course. It can also help you decrease calorie consumption during your meal. Though, make sure to avoid unhealthy ingredients in your salad like bacon and high-fat cheese.

Detox with Water: It is that simple: water flushes toxins and chemicals out of your body. When you flush these toxins out, your muscles stay energized, keeps your kidneys healthy, maintains consistent bowel movements, controls calories, and balances bodily fluids.  Here’s the water thing again.  Take note!

What’s in Season?: There are many benefits to buying produce in its season, such as strawberries in the summer. Due to the long shipping times, the in season crops have more nutrients because the imported crops require preservatives and irradiation which is a process of giving a burst of radiation to the produce, to kill germs.

There you have the first 51.  Look for the final 50 later in the week.  Nothing too difficult, just good common sense tips to healthy eating.

Wants to learn more about the healthy aspects of the Mediterranean Diet as well as some great recipes.  Pick up “The Mediterranean Diet Recipe Book – Gracie’s Guide to Healthy Eating.”  Available at Amazon Kindle.

 

Enhanced by Zemanta

The Italian Food Diet 101

It seems recently that among health circles Italian food has gotten a bad rep.  Many people feel that the carbohydrates in pasta are a big factor with weight gain and should be avoided.   However, this idea that pasta will make you fat is largely unfounded.  A diet of Italian food, especially from the Mediterranean is actually very healthy and will keep you looking and feeling great as long as you know what Italian food to eat and how to properly prepare it.

LZ98_001_0015_11DM

A great example of the fact that Italian food will not make you fat is in Sophia Loren.  She told the world in her book that she grew up on spaghetti and ate it constantly.  She says that it is not the pasta that makes you fat; it’s what you put on top of it.  People who gain weight eating Italian food typically do so not because of the pasta, but because of creamy sauces like Alfredo sauce and tend to eat too large a portion.  Italian food from the Mediterranean doesn’t rely on rich, thick sauces and uses olive oil instead of butter, making it very healthy.

Linguine with porcini mushrooms

Linguine with Porcini mushrooms

It all starts with the ingredients you keep.  For good, healthy Italian food you want to make sure you stock the kitchen with quality pasta, olive oil, garlic, onions, lean meat, fish, and seafood.  For seasoning you will want some herbs like basil, oregano, and parsley.  You’ll want to stay away from a lot of cheese and perhaps only get a little grated Parmesan to top your favorite Italian food dishes.  The creamy and cheesy Italian food dishes are the ones you’re going to want to stay away from to keep a healthy diet.

There are several different light Italian food meals that you can prepare with these simple ingredients.  Try this Italian food classic, pasta with tomato sauce.  You can use any type of pasta you want and you might want to try livening it up with variety.  Italian food is not just  about spaghetti. Here’s the 101 lesson.

Boil the pasta in water with salt.  Make sure you don’t overcook the pasta.  You want it to be firm, yet tender (al Dente).  The most common mistake made in making Italian food is making mushy pasta.  Be sure not to rinse the pasta off with water after you finished boiling.  That will reduce the starch, which is needed to hold the sauce.  Rinsing will also make your sauce watery.

Childhood Favorite Boxed Mac & Cheese

For the sauce itself, simply chop up some garlic, an onion, and some canned quality tomatoes from Italy.  Take a tablespoon of your favorite olive oil and sauté both the garlic and onions until they are soft.  Once that is done add the tomatoes and cook until all the ingredients are blended together well.  To top it off add your favorite herbs such as parsley, oregano, or basil.  Try different combinations of herbs, fresh is always best.  There is no definitive herbs for Italian food so experiment and give your sauce your own signature flavor.

Serve this sauce over your hot pasta and if you want put a little sprinkle of Parmesan on it.  This is a simple Italian food dish that stands on its own and you won’t need to eat bread or anything else with it.  This is a great example of how healthy Italian food is supposed to be, light and fresh.

Feel free to try different variations on this recipe.  Italian food is full of a variety of pastas and recipes that can keep you satisfied and healthy as long as you stay away from the heavy sauces and creams.  Visit any specialty food shop or our marketplace and look for pasta varieties that are different not just your typical cuts.

My son calls these Bow Ties

My son calls these Bow Ties

Growing up we had a pasta dish twice a week.  Mom would put up a pot of  sauce (gravy) on the weekend and it would serve both the Sunday meal and one night during the week.  She went out of her way to find different pasta cuts, but my favorite was Fussili or as we called it “Curly Spaghetti.”

So don’t get turned off to Pasta, stick to the basics and you will find that a healthy Italian Diet is great tasting, will help you lose weight and have you feeling better as well.  Buon Appitito

 

 

Enhanced by Zemanta

Another Farro Recipe and the NYC High Line

On Saturday I took a walk with my wife on the High Line in New York City.  For those of you who may be unfamiliar with the High Line, it’s an elevated freight train line that has been transformed into a public park on Manhattan’s West Side.  It was originally designed to remove freight trains from the city’s streets in 1934.  The trains delivered milk, meat, produce and raw goods into the upperfloor loading docks of warehouses and factories.

The last train ran on the High Line in 1980 and from that point and until the transformation, has been abandoned.  Nature proved its power and an abundance of trees, shrubs and plants took over man’s steel and iron monster. Below are some stock photos giving you a little idea of how the area has been transformed.

To learn more about the High Line visit http://www.thehighline.org.

New York City's High Line Park         

It was a beautiful day in the City and the High Line was packed.  Close to one end of the line there is a food concession that also serves some great tasting micro brews.  We stopped for a taste and when our bill arrived it came with, you guessed it, another Farro recipe.  A few weeks back I did a post on 5 Great Farro Recipes, in fact the “One Pot Farro” dish I cooked up earlier in the week.  When I saw this new recipe I felt compelled to share it with you here.

Seasonal Farro Salad:

Marco Canora Co-owner and executive chef of Hearth and Terroir, gives us this recipe.  Canora describes seasonal cooking as being about using ingredients when they are available, and reacting to the way you feel at different times of the year.  I couldn’t have said it better.  Below are a few snaps of the food offered at Terroir at the Porch, where I got the recipe.  If you’re walking the High Line and need a bite to eat, stop here.  The Farro dish is bottom left.

Ingredients:

  • 1/3 cup + 2 Tbsp. extra Virgin Olive Oil
  • 1 small yellow onion, quartered
  • 1 small carrot halved
  • 12 ounces farro (1 1/4 cups)
  • 5 cups water
  • Kosher salt ( I used sea salt)
  • 3 Tbsp. red wine vinegar
  • freshly ground pepper
  • 1/2 small red onion, thinly sliced
  • 1 cup of cucumber, diced
  • 1 1/2 cup of blanched, chilled and sliced sugar snap peas
  • 1/4 cup chopped fresh parsley

In a large saucepan heat 2 Tbsp of the oil.  Add the yellow onion, carrot and the celery.  Cover and cook over moderately low heat until barely softened, about 5 minutes.  Add the farro and stir to coat with the oil.  Add the water and bring to a boil.  Cover and simmer over low heat for about 10 minutes. Season with salt.  Keep covered until the farro is al dente, about 10 minutes longer.  Drain the farro and discard the onion, carrot and celery.  Let cool completely.

In a large bowl whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper.  Fold the farro, red onion, cucumber, snap peas and parsley.  Season once again with remaining salt and pepper.

It may sound like a bit of work but it all comes together quickly.  So, thanks to the New York City High Line, we have another farro recipe.

Related articles

Enhanced by Zemanta

Subscribe Now to the Gracie’s Ravioli Newsletter and Receive as Our Gift a Free eBook “Gracie’s Italian Cooking Basics” Book Includes: Gracie’s Killer Meatball recipe Sunday Gravy (sauce) Chicken Stock and others Master these few simple recipes and become a … Continue reading

50 Ways to Use All Those August Tomatoes

Let’s face it, I could come up with 50 reasons why August gets a bad rap.  Kids hate it because it marks the end of summer.  Teachers hate it because they have to go back to work.  Parents hate it because they run out of things to do with the kids and most everyone hates it so much that they call it “the dog days.”

Tomatoes at Pike Place

Well I love my dog and for that matter I love August.   August for me signals a time when the tomatoes are ready for picking and the garden cannot stop giving me a new treat every day.  Problem is sometimes you end with so many tomatoes you don’t know what to do with them.  Believe me, anytime someone stops by the house they are leaving with a handful of ripe tomatoes.

This problem is not only restricted to us gardeners, but to all of you that frequent a Farmer’s Market this time of year.  Come on admit it, you’re addicted to the freshness and the ripe goodness a garden grown tomatoes has to offer.  All of a sudden the pantry is over flowing with tomatoes and you begin to think you may have to enroll in some kind of program to get past this addiction.

Well there is good new tomato Lovers.  I did a little research and came up with a whole lot of recipes and uses for the tomato.  In fact I could have easily come up with 100 ways to use the tomato, but I’m sticking with my top 50.  Here goes: Click on links for recipes!

  1. Make Gracie’s Killer Tomato Sauce – We called it gravy.
  2. Chop those tomatoes up for Bruschetta
  3. Make a cold Summer Tomato Soup – Gazpacho
  4. Slice those bad boys up and top any sandwich
  5. Make a Corn, Tomato and Basil salad
  6. Grilled Tomatoes
  7. Tomato and Pesto Sandwich – Click HERE for Pesto recipe
  8. Make a fresh Tomato Salsa
  9. Open face Tomato and Ricotto sandwich (self explanatory)
  10. Bacon, Lettuce and Tomato sandwich.  Be sure to toast the bread
  11. Stuffed Tomatoes with rice.  HERE is a recipe I like!
  12. Fried Green Tomatoes
  13. Can them
  14. Sun dry them
  15. Shish Kabob them
  16. Make homemade ketchup – Ripe tomatoes, garlic, cider vinegar, brown sugar, cinnamon and cloves
  17. Dehydrate them
  18. Make your own V-8 juice
  19. Make a sliced Tomato Pizza topping
  20. Make your own pizza sauce
  21. Freeze them
  22. Use them in omelets
  23. Tomato, basil and mozzarella salad – the best salad ever, add sea salt, pepper and Extra Virgin olive oil
  24. Eat them alone with sea salt and pepper as a garden snack
  25. Grilled cheese and tomato – even the kids will eat this one
  26. Quartered tomatoes with sliced cucumbers, salt, pepper, celingini balls and balsamic
  27. Make Green Tomato salsa
  28. Make Green Tomato relish
  29. Make Pickled Green Tomatoes
  30. Make Green Tomato Raspberry Jam
  31. Make Tomato Butter
  32. Donate them to a food pantry
  33. Make friends, give some to your neighbors
  34. Use Cherry tomatoes in this One Pot Farro recipe
  35. Make a Tomato Tart
  36. Make Green Tomato Chutney
  37. Make Tomato Juice
  38. Tomato Basil Soup
  39. Make Panzanella
  40. Spicy Tomato Jam
  41. Linguini with Fresh Tomatoes
  42. Make Tabbouleh
  43. Tuna Stuffed Tomatoes
  44. Tomato and Eggplant Stacks

    English: Tomatoes at a market.

  45. Tomato Granita
  46. Tomato Peach Salad
  47. Slow Roast Tomato Salad
  48. Make Green Tomato Bread
  49. Green Tomato Pie – Here a few recipes
  50. Last but not least Bloody Mary’s

There you have it, 50 useful tips to take those garden grown tomatoes and put them to good use.  Enjoy the harvest!

 

Enhanced by Zemanta

5 Top Espresso Makers for Under $100

English: Espresso Pot

When I decided to do a post on 5 Espresso Makers under $100, I knew that my son-in-law Andrew would be the right person to do the research.  You see last Spring my family took a long anticipated trip to Sicily and stayed in the tiny village of Sciacca, where my grandparents are from.  The food, wine and lifestyle of this tiny island made our trip truly memorable.

When in Sciacca we discovered a neat little cafe that made great desserts and killer espresso and cappuccino. Andrew is a coffee addict and I swear he frequented that place so much he ended up on a first name basis with the staff.

Here’s his Findings:

 De’Longhi EC155 15 BAR Pump Espresso and Cappuccino Maker – Here’s Andrew’s top pick and for the price I can see why.  You can find this machine on Amazon RIGHT NOW for an incredible $86.67 and even qualify for free shipping.

What makes this machine so good?  First off, it’s pump driven, whereas most machines under $100 are steam driven.  Pump driven machines, as Andrew is quick to point out, heightened the flavor of any coffee bean.

The EC 155 BAR is really compact and will fit in nicely in even the tiniest of kitchens. The dual functionDelonghi EC 155 filter holder lets you use either pods or ground beans.  Comes with a self priming operator that makes start up easy and also is equipped with a swivel jet frothier for late and cappuccino.

Made of stainless steal to last a long time, Andrew’s only complaint is that the frothier is low so only a small pot will fit.

AVAILABLE NOW AT AMAZON FOR $86.67

Hamilton Beach SILX1 Espresso/Cappucino Machine  – This machine is also available at Amazon and the price is really shocking at $50.95.  You got to act fast as according to Amazon’s link there are only two left.

Andrew was suprised that a pump driven espresso maker could be priced this cheap.  He has actually used this machine and was very impressed with the quality and taste of the final product.

The unit works with ground espresso or pre-measured pods and offers simple push-button operation.Hamilton BeachIts 2-cup removable water reservoir is easy to fill, and the adjustable steam/frothing dial allows for quickly steaming milk for cappuccinos and lattes. For added convenience, the appliance provides a cup-warming plate, an “on/off” switch, a power indicator light, a thermostat indicator light, a pressure safety valve, and a removable drip tray for easy cleanup.

Accessories include a measuring scoop/tamper, two stainless-steel filters, an instructional video, and laminated recipe cards. The espresso machine measures 9 by 7-1/2 by 11-3/4 inches and carries a one-year warranty.

AVAILABLE NOW AT AMAZON FOR $50.95

 Delonghi EC5 Espresso Machine The price of this machine had Andrew hitting the buy button on the computer before my daughter stepped in and pointed out that they didn’t need another Espresso maker.  Available NOW at AMAZON for $39.00. a savings of $27.00.

Andrew points out that this maker allows you to brew two espressos simultaneously. You can even enjoy cappuccino or latte with the easy-to-use swivel jet frother, for perfect drinks every time. Just add skim milk to a container and hold under the frothing nozzle, and it does the rest. The EC5  comes with the EC5 patented steam pressurized cap and heat resistant glass carafe. Other highlights include a large removable drip tray for easy cleaning and on/off switch with indicator light.

Steam driven, so you may give a little on aroma and taste but for $39.00 this is a perfect starter machine.

AVAILABLE NOW AT AMAZON FOR $39.00

 Nespresso C91 Essenza Espresso MachineCURRENTLY PRICED at $91.95 at AMAZON, this unit usually sells for over $125.00.  Andrew is quick to point out that over 115 people have reviewed this on Amazon and it has a solid 4 star rating.

Remember this is a capsule machine so you will not be able to grind you own beans or roast your favorite blend.  That being said we found this a suitable alternative and the quickness in which you are out the door with your espresso is a plus.71JGmqOdMeL._SL1500_

This compact machine comes with a 19 bar pressure pump, thermoblock heating element and a host of other features.

AVAILABLE NOW AT AMAZON FOR $91.95

 Bialetti 6800 Moka Express 6-Cup Stovetop Espresso MakerBoth Andrew and I were in agreement on this our final pick.  You may not have expected to see a Stovetop Espresso Maker on this list, but we’re purist and this unit is owned by every family in Italy.  Amazon sells this NOW for $33.99 and free shipping is also available.

The Bialetti has over 590 reviews on Amazon with a solid 4.5 star ranking.  There is just nothing about this machine Andrew and I don’t like, in fact we both own one.  Made of  aluminum, the stovetop espresso maker produces 6 demitasse cups of rich, authentic Italian espresso in just 4-5 minutes.bialetti

Andrew points out that he likes to brew at low heat for best results. It may take 10 minutes to brew, but Andy Boy says it’s worth it.

AVAILABLE NOW AT AMAZON FOR $33.99

Special Thanks to Andrew, my son-in-law, for helping us put together Gracie’s Top 5 Espresso makers under $100!

Enhanced by Zemanta

Summer Peach Salad

Every summer we vacation with family on the Outer Banks of North Carolina and go crazy over the fresh fruit, especially peaches, that are available.

 

Just before setting out this year, my wife found a great salad recipe that calls for fresh peaches, and she decided that on our night to cook (every family takes a night), this salad would make an appearance.

Outer Banks of North Carolina - Great for Beach Lovers

Outer Banks of North Carolina – Great for Beach Lovers

Let me tell you, after a full day at the beach, everyone is ready to eat and this peach salad with feta and tomatoes was simple to prepare and had everyone singing her praises.  It was also the perfect compliment to our traditional night of steamers and and fresh corn.

The recipe is healthy and great for those sticking to the Mediterranean Diet.  A little olive oil and some crumpled feta cheese is about the only fat that is in this dish.

When cooking for 20 people you need a big salad

When cooking for 20 people you need a big salad

Credit for this recipe goes to food writer Kelly Alexander and is taken from “Peaches: A Savor The Southern Cookbook.”

Summer Peach Salad – yields 4

Ingredients:

  • 1/4 cup thinly sliced red onion
  • 1 lb. peaches peeled, pitted and sliced 1/2 inch thick
  • 1 1/2 pounds best quality tomatoes, of different varieties and color.  Halved or diced depending upon size
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. EVO
  • 1 Tsp. honey
  • 4 ounces crumbled feta cheese
  • 2 Tbsp. small basil leaves or torn basil leaves
  • salt and pepper to taste

In a large bowl combine the onion, peaches and tomatoes.

In a medium bowl, whisk together the vinegar, olive oil, honey, salt and pepper.  Drizzle over the fruit mixture, then add the feta and basil and gently toss. Serve immediately!

There you have it a Summer Peach Salad fit for an Outer Banks vacation or any occasion.

 

Enhanced by Zemanta

5 Great Recipes Using Farro

I’m sure many of you are reading this and saying, “What is Farro and can I really find 5 recipes that make a great meal using the grain.”  Well trust me, there are many uses for this product, but the five below are quick, easy, great tasting and guaranteed to have you diners asking for more.

Mushroom and Thyme Farro Salad

Before we start with the good stuff here is the Wilpedia definition for Farro, which by the way is very popular in Mediterranean counties, especially Italy.

 Farro is a food product composed of the grains of certain wheat species in whole form. The exact definition is debated. It is sold dried and is prepared by cooking in water until soft, but still crunchy (many recommend first soaking overnight). It may be eaten plain, though it is often used as an ingredient in dishes such as salads and soups. It is sometimes ground into flour and used to make pasta or bread.”

Recipe #1 Farro and Artichokes Hearts:  When I had my Italian Specialty Shop we made this every day and the dish had a loyal following.  Be sure to buy artichokes hearts in water not oil.  Soak and cook 1 cup of the Farro according to package directions.  While the Farro is cooking, drain the artichokes and cut 20 to 25 of them in half.

Combine the artichokes and Farro; add chopped parsley, salt and pepper to taste and you’re done.  You can also add grape or cherry tomatoes cut in half for a little extra zip.

Recipe #2 Warm Farro Salad: Got this one from the Food Network and make it all the time.

Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup Farro in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, and then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the Farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated Pecorino. Season with salt and pepper.

Recipe #3 One Pan Farro with Tomatoes: This dish comes from a favorite blog site of mine The Smitten Kitchen which claims this is a take on a Martha Steward dish.  I really like the fact that clean up is so easy.

Place water and Farro in a medium saucepan to presoak, while you prepare the other ingredients and adding to the pot as you finish preparing them.  Cut a large onion into thinly sliced quarter-moons. Thinly slice garlic cloves as well and halve or quarter tomatoes. Add salt (I like sea salt), pepper (to taste) and 1 tablespoon olive oil to pan for 30 minutes. Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally.  If Farro is still hard, cook it for 5 additional minutes, until more tender.

Transfer to a wide serving bowl and drizzle Farro lightly with additional olive oil, scatter with basil and Parmesan.

Recipe #4 Chicken Salads with Farrro and Pistachios:  If you have been following this blog at all, you know how much I love using Sicilian pistachios in recipes.  This one is real simple and a great use for leftover chicken.

Toss leftover shredded chicken with Farro, chopped fresh herbs, chopped shallots, and chopped roasted Sicilian pistachios.   If you can’t locate Sicilian pistachios, any shelled pistachio will do.  Add your favorite vinaigrette and you are done

Recipe #5 Smoked Turkey and Farro Salad:  Whisk 1/4 cup olive oil, 3 tbsp. red wine vinegar, 3 tbsp. chopped shallots and 1/4 tsp.pepper in a large bowl. Add the 1 cup cooked Farro, 6 ounces of thickly sliced smoked turkey (have your deli man slice it 1/2 thick), 1/2 cup diced cheese, 1 cup diced bell pepper, I large chopped celery stalk, 1 diced/firm avocado and 3/4 cup of sun-dried tomatoes; toss to coat.

You can make this in advance and present the next day, just leave the avocado until just before serving.

There you have it.  5 great recipes using my favorite grain Farro.  Give them a go!

 

Enhanced by Zemanta

photo by: Rooey202

How To Make Panna Cotta

header-1

Yeah I know we’re a lot about healthy eating and good Mediterranean foods, but hey it’s summertime and this Panna Cotta recipe is exactly what you need to top off a summer meal.  In visiting Sicily last year, we discovered a cool little Cafe that made a great Panna Cotta.  I been looking for a recipe that matched their Panna Cotta and found this one at the Splendid Table (here’s the link: http://www.splendidtable.org/recipes/panna-cotta) that fit the bill.  I added a few of my own ideas after testing it this weekend.

Panna Cotta translates to cooked cream and found that if you serve this with a good quality Balsamic Vinegar or a Saba syrup, you guest will be have felt they died and gone to heaven.  I prefer a Saba syrup which can be found in most Italian Specialty Shops or online HERE ( Leonardi Saba Dressing (8.45 Fluid Ounces).  Expect to spend a few bucks, but it’s worth it.

Panna Cotta

 

Ingredients

  • 1 1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 3 cups heavy whipping cream
  • 1/2 cup (3 1/2 ounces) sugar, or more to taste
  • Pinch of salt
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (8-ounce container) sour cream
  • 2 cups pitted fresh cherries, strawberries, raspberries, sliced peaches or pears
  • 1 1/2 to 2 tablespoons artisan-made balsamic vinegar or 1 to 2 tablespoons Saba syrup

Instructions

  • Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
  • Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Rinse 8 2/3 -cup ramekins, custard cups, or coffee cups with cold water. Fill each one three-quarters full with the cream. Chill 4 to 24 hours.
  • To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers. Serve alone or with the fruit, or drizzle each portion with about 1/2 teaspoon artisan balsamic vinegar or Saba.

OK, Splurge a little, you earned it.  Serve this with a cold Prosecco or a nice after dinner Pinot Noir with a slight chill.  It’s been hot and the dog days of summer are still ahead of us, so lift your spirits with this Panna Cotta.

Related articles

Enhanced by Zemanta
photo by: Sebastian Mary

Gracie’s Italian Living Series to Benefit “Taste and See”

I am very pleased to be partnering with “Taste and See,” a non-profit organization based in The Bronx, NY. Their mission is to help feed the homeless and less fortunate in our region.

Last October after Hurricane Sandy hit our area, volunteers and staff from Taste and See worked tirelessly day after day reaching out to communities devastated by the storm. They used all their resources to insure that food, water and supplies were made available in areas hardest hit. This they accomplished while continuing their programs of support to the needy and homeless.

Due to this increase in activity their resources have been stretched. So it is to that end that the Grace’s Italian Living Series and the Gracie’s Cares Program is Partnering with Taste and See.

During the month of July a percentage of eBook sales from the series will be donated to Taste and See. My goal is to raise $1,000, but I need your help. In order to accomplish this I need to sell 2,500 eBooks.  I know many of you have already purchased books in the series, so here is what I ask:

  • Help spread the word, by forwarding this email to your friends
  • Share this information on whatever social network (FB, Twitter, etc) you’re comfortable with
  • Pick up a copy of an eBook in the series you may not have purchased yet.

The link provided on this page will bring you to a site where ordering the eBooks is just a click of the mouse away. Order one, two or all three and help me make a difference by supporting “Taste and See.”

Click HERE for Our Order Page

Thanks,
Mike