Nourishing Zucchini Capellini

Mary, Mary quite contrary, how does your Garden Grow? With Zucchini and Basil, Cherry Tomatoes and Garlic, Edible Flowers and... Ah, yes, my lush Garden is finally here, in full bloom and I am in rapture!  

I love the fact that I can serve mountainous piles of this glorious vegetable and not worry whether my guests have a wheat allergy or if they are counting calories. This is such a great way to get more vegetables on our plates. By simply running Zucchini through a spiralizer you too can produce  this light Angel Hair Pasta or in Italian, Capellini.

Zucchini Capellini with a nut free Basil Pesto

Ingredients:

8 Large Zucchini
4 Cups of Fresh Basil stems removed
2 Cloves of Garlic
1/2 Cup of Extra Virgin first Cold Pressed Olive Oil
2 Tbl South River Chickpea Miso
2 tsp of Umeboshi Vinegar
1 Cup of Pumpkin Seeds
1/2 Tsp Sea Salt 
Fresh Crushed Black Pepper

Method:
Trim and Cut  Zucchini in halves so the pieces will fit in the Spiralizer and turn handle clockwise. Be sure to use the blade with the teeth so you form long Capellini like strands.
Add the Basil, Olive Oil, Garlic, Miso and the Umeboshi Vinegar to your Blender and blend.
Toss your Pesto and Angel Hair Zucchini in a Large Bowl then mound on serving dishes.
In a Mini Food Processor add your Pumpkin Seeds and Sea Salt and Grind up and sprinkle over each dish, this takes the place of Cheese and adds a wonderful texture as well. Add a quick twist of Fresh Black Pepper and you have before you a Fresh Living Nourishing Meal!

Garnish:
Cherry Tomatoes sliced into halves, Edible Flowers of your choice, and a  Drizzle of your finest Olive Oil

Zucchini: is a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese.
Basil: is a good source of Protein, Vitamin E (Alpha Tocopherol), Riboflavin and Niacin, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.
Pumpkin Seeds: are a good source of Protein,  Potassium, Magnesium and Zinc.
Olive Oil: Mediterranean Diet studies have long associated olive oil intake with decreased risk of heart disease. However, a recent group of studies has provided us with a fascinating explanation of olive oil's cardioprotective effect. One of the key polyphenols in olive oil - hydroxytyrosol (HT) - helps protect the cells that line our blood vessels from being damaged by overly reactive oxygen molecules. HT helps protect the blood vessel cells by triggering changes at a genetic level. The genetic changes triggered by HT help the blood vessel cells to enhance their antioxidant defense system. In other words, olive oil supports our blood vessels not only by providing antioxidants like like vitamin E and beta-carotene. Olive oil also provides our blood vessels with unique molecules like HT that actually work at a genetic level to help the cellular walls of the blood vessels remain strong.


Savor the Bounty of this Season with Appreciation and Grace for our Abundance! 

Steak Kabobs

1 1/2 lbs beef round chunks
1 yellow squash sliced
1 zucchini sliced
1 red pepper sliced
Cherry tomatoes for ends
Salt & Pepper
Lea & Perrins Worcestershire Sauce

Cut all veggies into same size chunks, approximately 1/2 inch thick. Marinade in worcestershire sauce, salt and pepper for at least one hour or more. Grill until meat is cooked through. Serve over rice or couscous.

Chicken Simon & Garfunkel

I am all about easy dishes these days. This is just not the season in life for me to be making things that keep me in the kitchen all day and away from my kids. So, you are likely to notice I will most likely write more posts with dishes that are quick and simple, like this one. I made this dish the other night and it was so good! I've been wanting to try it for a while, and I'm glad I did because it was yummy. This is a super easy, quick dish to make and pop in the oven, and it has a delicious flavor. No picture, but you should still make it! I served it with rice pilaf and steamed broccoli, and my husband and daughter both loved it.

Chicken Simon & Garfunkel

from Simple Suppers for Busy Moms

I N G R E D I E N T S :

4 boneless, skinless chicken breasts

salt and pepper

1 cup shredded mozzarella

1 egg

flour

1/2 cup bread crumbs (I used panko)

1 Tbsp. parsley

1/4 tsp. sage

1/4 tsp. rosemary

1/4 tsp. thyme

1 stick butter (could use less; I did. I think you could even use just half a stick and be fine.)

1/2 cup dry white wine or chicken broth (I used both a 1/2 cup white cooking wine and 1/2 cup broth from a boullion cube)

toothpicks

D I R E C T I O N S :

Season flattened chicken breasts with salt and pepper and sprinkle mozzarella on top. 

Roll and secure with toothpick. 

Make three bowls for dipping: 1) flour; 2) whisked egg; 3)bread crumbs and spices stirred together. 

Dip rolls in flour, then in egg, then in crumbs (roll to coat).

Place in greased casserole dish and top with melted butter. 

Cook at 350 degrees for 30 minutes. Add wine/broth, cook 30 minutes more.

Thai Cuisine: Stir Fry de porc, ardei si lemongrass (Stir Fried Pork with Peppers and Lemongrass)

   
        E timpul pentru o noua reteta din bucataria thailandeza, de care eu m-am indragostit cumplit!!! de data aceasta am ales sa folosesc si lemongrass, o planta cu aroma de lamaie ce creste in Filipine si care este des folosita in mancarurile asiatice; eu am folosit lemongrass proaspat, dar se poate folosi si uscat sub forma de pudra. Carnea de porc cu ardei si lemongrass are un gust absolut superb iar pranzul nostru e gata in maxim 10 minute, ca de altfel toate mancarurile asiatice :)
       It's time for a new Thai recipe, a cuisine I'm totally in love with btw!!! this time I chose to use Lemongrass, a herb with a subtle citrus flavor that grows in Philippines and which is often used in Asian cuisine; I used it fresh, but it can also be used dried and powdered. Lunch is ready in 10 minutes and it's super tasty, like all Asian recipes for that matter :) Enjoy!

Ingrediente/Ingredients:  

 350 g carne de porc/350 g pork
 2 linguri sos de soia/2 tablespoons with soy sauce
 1 lingura zahar brun/1 tablespoon w brown sugar
 1/2 lingura pasta de ansoa/1/2 tablespoon w anchovy paste (fish sauce)
 1 lingurita amidon/1 teaspoon cornstarch
 1/2 lingurita sare/1/2 teaspoon w salt

 1/2 ceapa rosie/1/2 red onion
 2 catei de usturoi/2 garlic cloves
 2 ardei colorati/2 colored peppers
 1 tulpina lemongrass/1 lemongrass stalk
 2 fire ceapa verde/2 green onions

Cum se face/How it's made:


Mai intai facem marinada pentru carne. Intr-un vas mic punem sosul de soia, zaharul brun, pasta de ansoa, amidonul si sarea si amestecam foarte bine. Carnea o taiem fasii subtiri, o amestecam cu sosul si o dam la frigider pt 1 ora.
We first make the marinade for the meat. In a small bowl we combine soy sauce, brown sugar, anchovy paste, cornstarch and salt. We cut the pork in thin strips and we mix them well with the sauce. We marinate them for 1 hour in the fridge.

Curatam si tocam ceapa si usturoiul iar ardeiul il taiem fasii subtiri. Curatam lemongrass-ul si tocam marunt partea alba din mijloc.(il vedeti cum arata in imaginea cu ingredientele)
We peel and chop the onion and garlic and we cut the pepper in thin strips. We peel the lemongrass and we chop the middle part of the white part.(you can see it in the ingredients picture)

Incalzim wok-ul sau o tigaie mare si punem in o lingura de ulei ceapa si usturoiul tocat si le prajim la temperatura ridicata pt 1 minut.(stir fry)
We heat up 1 tablespoon with vegetable oil in a wok or a big skillet and we stir fry the onion with the garlic for 1 minute.

Adaugam ardei si lemongrass si continuam sa prajim pt alte 2 minute, amestecand mereu.
We add the pepper and lemongrass and we stir fry them together for 2 minutes.      

Adaugam carnea de porc marinata si prajim totul pana cand carnea e facuta, amestecand continuu.
We add the marinated meat and we stir fry everything until the meat is done. 

Cand carnea e gata, adaugam si ceapa verde tocata marunt, potrivim de sare si piper si mai prajim pt 2 minute.
When the meat is done we add the chopped green onion, we sprinkle salt and pepper if needed and we stir fry for another 2 minutes.

Servim cu garnitura de orez sau taitei de orez. Bon appetit!
We serve with rice as a side dish or rice noodles. Bon appetit!            

Super bun si se poate face si cu pui sau vita daca preferati!
Super tasty and it can also be made with chicken or beef if you like!

Mai de aproape.../Closer...

sauteed corn

Sometimes when we have mexican/southwestern food for dinner, I find myself at a loss for creative ideas of vegetable sides to serve alongside it. Corn always seems to go well with such dishes, but I get bored with corn on the cob or the plain frozen kind. A while back, I came up with this dish and we love it whenever we have tacos, king ranch chicken, or another such type of meal. It's super easy and there are no precise measurements, but it's a great side dish. 

Sauteed corn

I N G R E D I E N T S :

1 Tsbp. butter

1 bag of frozen corn

salt

cumin

garlic powder

onion powder

chili powder

D I R E C T I O N S :

Melt butter in a skillet over medium-high heat. Add corn. Sprinkle with salt and remaining spices, and stir to combine. Cook over medium-high heat, stirring occasionally, for 5-10 minutes or until corn is cooked through. 

Nourishing Corn Chowder

As the Fresh Corn of the season begins arriving at our Local Farmers Markets we begin creating Appetizers, Entrees, side dishes and Soups with these ears of golden goodness.One of my favorite ways to savor this sweet Grain originally known as Maize,is to do a simple yet amazingly tasty Corn Chowder. 

The Organ Pair which is associated with the Season of Summer is Heart/Small Intestine 

Corn has a light, expansive, calming energy, particularly suited to hot summer days. Traditionally the grain used by Native Americans, Corn (Maize) is a grain to emphasize in the warmer months as it nourishes the heart and small intestines, the organ pair rule by the Suns Fiery Energy.

Corn Chowder Recipe: serves 4


Ingredients:
9 Ears of Corn 
2 Large Vidalia Onion small dice
2 Cloves of Garlic minced fine
2 Tbl Olive Oil
1/4 tsp Sea Salt 
3 Cups of Broth made by Boiling your Corn cobs for 15 minutes with a 1inch piece of Kombu Sea Vegetable 
1 Tbl of South River Chickpea Miso

Method:

Cut the Corn Kernels off the cobs and set aside

In a six cup pot add 4 Cups of water, Kombu Sea Vegetable and Corn Cobs which I like to cut
or break in half, bring to a Boil and simmer for 15 minutes, then strain
In a Saute pan I saute the Garlic and Onions in Olive Oil and Sea Salt over a med/low flame until they are transparent
Add Onion and Garlic mixture to 1/2 of the liquid and bring to a Boil 
Add the Corn Kernels and simmer for five minutes 
Add the Miso which you pureed with some of your broth at the very last Minute of Simmering
Remove from stove and Pour 1/3 of the Corn mixture into a blender, blend and add leftover broth that we put aside when needed. This will help you decide just how thick and creamy you want your Chowder
Then blend the remaining soup in 1/3 quantities just as you did with the first batch adding liquid when you need it

Diced Red Pepper for your Garnish

Garnish:
1 bunch of Cilantro, 2 Tbl Olive Oil and 2 Tsp Umeboshi paste pureed in a Blender with 1/4 cup of Spring Water. This is drizzled in a spiral design and I like to dot with small diced Red Pepper and a sprig of Cilantro in the center

Some Nutritional Benefits of Corn include being a good source of many nutrients including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. Corn's contribution to heart health lies not just in its fiber, but in the significant amounts of folate that corn supplies. As for the connection to the Small Intestine the Folic Acid in Corn supports the health of the Small Intestine which is beneficial to us all and it is crucially important for people who deal with Celiac and Crones Disease.
Folate, which you may know about as a B-vitamin needed to prevent birth defects, also helps to lower levels of homocysteine, an amino acid that is an intermediate product in an important metabolic process called the methylation cycle. Homocysteine can directly damage blood vessels, so elevated blood levels of this dangerous molecule are an independent risk factor for heart attack, stroke, or peripheral vascular disease, and are found in between 20-40% of patients with heart disease. It has been estimated that consumption of 100% of the daily value (DV) of folate would, by itself, reduce the number of heart attacks suffered by Americans each year by 10%. Folate-rich diets are also associated with a reduced risk of colon cancer. A cup of corn supplies 19.0% of the DV for folate. In addition to its thiamin, corn is a good source of pantothenic acid. This B vitamin is necessary for carbohydrate, protein and lipid metabolism. Pantothenic acid is an especially valuable B-vitamin when you're under stress since it supports the function of the adrenal glands. A cup of corn supplies 14.4% of the daily value for pantothenic acid.                    

Although this is not a regular addition to my posts I have decide to begin adding some nutritional facts for those of us who are trying to grasp the nutritional value we are receiving from all this beautiful food we are consuming.

May you be Blessed to see the Abundance in your Life always!

      

Gelo di mellone: our summer watermelon pudding

Do you know what the "gelo di mellone" is? It's the name of a very traditional summer pudding that is made in Palermo and its province. Mellone in Italian is a generic word to mean melon, but this dessert is actually made only with watermelon and has a delicate and delicious fresh taste. 

We like to eat it plain, just as a pudding but we also use it as filling in the pie, to have a more important dessert! You find it in all the patisseries of the Sicilian capital in summertime and you can also see the single-portions (mini-pies) as well as the big pie.

Ingredients & preparation for 8-10 people:
1 lt fresh watermelon juice
100 gr. starch
200 gr. sugar
50 gr. chocolate chips
a glass of jasmine water
*pistaches and cookies to serve (but not essential)

Before starting to prepare the "gelo" you need a couple of jasmine flowers. Wash them and leave them in water for 24 hours. 
Now you are ready to start:
1. Cut the watermelon and put the pieces in a blunder, having removed the green hard part. Blund until it becomes all liquid.
2. To strain the juice and remove the solid little parts we usually use a kitchen tool similar to the one we use to press the tomatoes for the sauce, it's also similar to a colander, but bigger, like the one in the pic below. When you have finished to strain the juice you can measure how much of that you've got. Usually a big quarter of a watermelon should be around 1 liter.

3. In a sauce pan mix the starch and the sugar, then, when you have obtained the proper amount of juice pour it little by little, stirring constantly with a spoon or a whip. When the ingredients are all melted together place the sauce pan under a low heat. 
4. Add the jasmine water and gently keep stirring until the liquid starts to boil and become as consistent as a pudding. As soon as it is quite solid (few minutes) turn off the heat and place it in little bowls for single portions or in a large mold or tin instead.

5. Let it cool down and after at least 40-45 minutes if it is not warm anymore put the chocolate chips on top and if you like also some pistaches as the one shown in the big picture above.
6. Place in the fridge at least two hours before serving it. Then, to finish up the decoration in the best possible way just stick two wonderful cookies or other kind of biscuits to accompany the pudding and you will enjoy it so much that you are definetely going to make it again and again and again! Happy Summer :-)))