Here we go. A chill is in the air for the start of football season. Friends and family gather to watch football and your menu is in the game!
Here We Go! Image by Rant Sports
Play good defense and block those polyunsaturated fats, hydrogenated oils, and hefty calories! Football food does not have to be unhealthy!
Football Favorites Healthy Plays:
Snacks:
Vegetable tray– The crunch eases game time nerves! Tackle the dip. Lower calories by opting for a light avocado or bean based dip.
Warmed, flavored Chex Mix– instead of potato chips, run a healthier option. There are many flavor comninations! Garlic Parmesan Chex Mix via Julie’s eats and treats
Photo by Julie’s Eats and Treats
Fresh Guacamole or a hummus bean dip is always a touchdown. Serve with vegetables, tortilla chips, or cucumber chips! Fresh Guacamole By Parmesan Princess
The halftime lineup:
Instead of pizza, wings, french fries and fried chicken, how about pulled chicken/pork, grilled skewers, turkey burgers, and a big salad!
Organic, Gluten Free, Paleo, Vegetarian, Pesatarian…Ok, Ok, but does it taste good? The Nomad Cook says, “yes.” Traditional recipes meet modern health and wellness in the 1st healthy Venezuelan cookbook.
Healthy and delicious!
Like most Mediterranean cooking, the overuse of oils containing polyunsaturated fats and refined sugars, have been proven to cause chronic illnesses such as heart disease, coronary artery disease, and diabetes. The Nomad Cook’s “Healthy Venezuelan Cooking” suggests healthier alternative ingredients, without sacrificing the delicious traditional tastes.
The cumin, oregano, and garlic combination creates a mouthwatering aroma!
After being asked to review this new cookbook with Nicky D Cooks, food writer, cooking instructor, baker, and foodie friend of mine, we decided to make the same recipe two different ways. An excuse to eat, drink and be merry!
Nicky D Cooks (left) and I are fun, but very serious about our food!
We chose The Nomad Cook’s ground beef and tomatoes recipe.
The Nomad Cook’s Beef and Tomatoes recipe two ways- in empanadas and over rice!
Like many recipes in “Healthy Venezuelan Cooking,” the ground beef and tomatoes recipe can be an empanada filling, served with arepas, or simply served over rice. Since I make Sicilian empanadas, I decided to use The Nomad Cook’s ground beef and tomatoes recipe as an empanada filling. Nicky D Cooks prepared the dish over a delicious rice pilaf.
Here is the recipe:
Ground Beef and Tomatoes
by The Nomad Cook from “Helathy Venezuelan Cooking”
The Nomad Cook’s notes:
“This recipe is a Latin version of the Italian Bolognese sauce. It is used as a filling for arepas, empanadas, and as a main course with rice. The empanada filling should be on the dry side to avoid the empanada from breaking apart while being cooked.”
Directions:
Rinse the ground beef with water in a colander before cooking. Beef will lose somew of its color, turning pinkish. Heat olive oil over medium heat, add the onion and garlic and cook until soft, about 5 minutes.
Lightly brown the ground beef with the onion for 10 min. Add Worcestershire sauce, cumin, salt, and oregano. Stir to combine and add the tomato, beef broth and tobasco. Stir and simmer on medium-high heat until sauce thickens, about 15 more minutes.
Here is my empanada recipe! I did not use the rosemary for these empanadas. A basic pizza/Stromboli dough.
http://www.parmesanprincess.com/2014/03/25/my-nunis-sicilian-empanadas-broccoli-pies-a-quick-and-easy-rosemary-pizza-dough-with-a-broccoli-filling/
Notes from the cooks!
-I used 93/7 ground beef and Nicky used an organic ground beef that was 80/20. Her beef and tomatoes contained more liquid that could easily be strained with a slotted spoon.
– I doubled the recipe but less than doubled the beef broth. I was scared of a runny empanada filling. Nicky quadrupled the recipe with no differences in taste.
The liquid cooked off and left a beautiful empanada filling. Just fold dough over and pinch and tuck to seal!
– I used fresh oregano and she used dried. We saw no difference.
The Final taste!
Both recipes were delicious! I would say the majority of the taste testers liked the beef and tomatoes in the empanadas more than over rice.
You can easily add a spicy kick to this recipe by adding more tabasco or Sriracha. (My husband dipped his empanadas in a mound of Sriracha – we are a spicy family!)
I stopped myself from adding shredded cheese!! Oooh this would be so good! Next time!
If you like healthy, delicious, authentic recipes grab this cookbook! Thank you to the Nomad Cook for your contribution to the food world. Your concern for the healthy while keep the delicious is contagious! “Healthy Venezuelan Cooking” is wonderful! Congrats!
Enjoy!
Ciao!
The Nomad Cook’s “Healthy Venezuelan Cooking” is available on Amazon!
http://www.amazon.com/gp/aw/d/1500441317/ref=mp_s_a_1_5?qid=1409766303&sr=8-5&pi=AC_SX110_SY165_QL70
Many of you are asking me for gluten free recipes and substitutions. Chickpea Flour is my newest gluten free favorite! With an earthy, sweet taste, this gluten free flour creates delicious pizza dough, muffins, cakes and sweet potato falafel balls!
Bob’s Red Mill is the easiest to find! Pennsylvania Macaroni sells chickpea flour in one pound plastic bags.
Chickpea flour gets sticky. Be sure to wet hands before trying to mold it and grease your baking vessels well before baking. It will stick!
Supercharged Sweet Potato Balls
Ingredients:
3 sweet potatoes, peeled (see directions)
1/2 cup kale, finely chopped
1 clove garlic, finely chopped
3/4 cup chickpea flour
1 tbsp. Cumin
1 tbsp. Brown sugar
Salt/pepper
1 tbsp. Chia seeds
1 tbsp. Sesame seeds
Directions:
(Long method, shorter method, shortest method.) Bake peeled sweet potatoes for 1 hour at 400 degrees and mash or microwave peeled potatoes 10-12 minutes and mash or mash drained potatoes from the can.
Use a potato masher or a fork!
Preheat oven to 400 degrees.
Mix in kale, flour, garlic, cumin, salt and pepper.
Mix well! Chickpea flour will stick to some ingredients and not others!
Wet hands and roll mixture into 1 inch balls.
Place the balls approx. 1 inch apart on a greased baking sheet.
Sprinkle on chia seeds and sesame seeds.
Spray baking sheet with Pam.
Bake for 12-15 minutes at 450 degrees or until the sweet potato firms.
Serve with your favorites as a side dish, or alone as a snack!
Another quick back to school meal is a 20 minute pan sauce! Throw in some veggies and superfoods and you have a healthy, easy dinner!
We enjoy superfood kale in a pan sauce, on our pizza, and even baked into kale chips!
Kale chip recipe:
http://www.parmesanprincess.com/2014/04/10/super-chips-garlic-parmesan-baked-kale-chips/
My kids love to pick out pastas when we are at the store. One of their favorites is orecchiette, Italian meaning ears, or spaceships, or planets, so they say.
The names the kids come up with are so funny! Big springs, little springs, little seashells, tubes, strings!
When kids get involved in the dinner process, they are more likely to eat the meal, even if it is full of healthy vegetables!
Tomato Kale Orecchiette!
Turkey Kale Orecchiette
Ingredients:
2 tbsp. Olive oil
2 cloves garlic, pressed
1 small onion, chopped
1 lb. lean white meat ground turkey
1 35oz. can San Marzano tomatoes
1 -1/2 cup kale, washed and chopped
1 tbsp. Chopped basil
1 tbsp. Chopped rosemary
1 tbsp. Chopped thyme
Salt/pepper
1 lb. orecchiette pasta
Fresh grated Parmesan cheese
Directions:
Heat oil on medium heat in a your deepest frying pan.
Press garlic and cook until softened, 5 minutes.
Add the turkey and cook until no longer pink. Drain any fat.
Add onion, tomatoes, basil, rosemary, thyme, salt and pepper and cook for 10 minutes until
Separate the curly kale leaves from the middle stem and chop.
heated trough.
Add the kale last and mix well.
Chop up the tomatoes while stirring.
Meanwhile, boil a pot of water to cook the pasta according to the package instructions and drain.
Add the orecchiette to the pan and mix.
Always top with fresh grated Parmesan cheese! Enjoy!
Quinoa is a superfood packed with nine amino acids making it a complete protein. Although this is common in meats, plants do not typically contain complete proteins. Quinoa comes most commonly in red, black and white. Quinoa has a nutty taste and the white cooks the fluffiest with a more rice-like texture.
Quinoa needs rinsed before cooking. It absorbs the water and is ready to eat!
I frequently substitute quinoa for meat, as well as rice. Give your family a healthier alternative and more energy!!
Photo by Amy Wilson Photography Http://www.amywilsonphotography.com
Superfood Quinoa Eggplant Involtini
(Inspired by Mary Ann Esposito of Ciao Italia)
Ingredients:
2 Medium eggplant, slices 1/4 inch thick
1/2 cup quinoa
1-1/2 cup water
2 cloves of garlic, pressed
2 tbsp. Aroma seasoning by Ciao Pittsburgh (OR 1 tsp. oregano, 1 tsp. basil, 1 tbsp.parsley)
Salt/pepper
2 tbsp. Olive oil
1 6 oz. can tomato paste
1/2 cup fresh grated parmesan cheese
Directions:
Preheat oven to 350 degrees.
Bring water to a boil in a saucepan and add quinoa.
Cook on low heat until water is absorbed.
Add tomato paste, spices, Parmesan cheese, salt and pepper. Mix well.
This is the quick filling version. If you have a few extra minutes sauté the garlic with some finely chopped onions and peppers. (1 small onion 1 small pepper)
Coat a baking sheet with olive oil, place eggplant slices on sheet and brush tops with olive oil.
Bake the eggplant slices until they are bendable, perfectly rollable.
Bake 15 mins. or until eggplant is softened.
Let cool and stuff with quinoa mixture. (Place mixture in the middle and roll.) You will be surprised by the malleability of the eggplant after being baked.
Quinoa filling!
Coat a casserole dish with olive oil. Place rolls in a single layer, drizzle olive oil on the tops, and sprinkle with parmesan cheese.
This recipe fed our family of four as a Meatless Monday main course served with a side of broccoli.
Cover with foil and bake for 15 minutes. Take foil off for the last 5 minutes.
The flavors are incredible!
Serve as a side dish or with a salad or vegetable!
Liebster is a German word meaning “sweetest, kindest, sweatheart,” and a Liebster award is passed along to a new blogger! The nominator chooses a blog that is new, sweet, charming, and intriguing, in an attempt to get to know the blogger behind the blog better! The idea is that the award will move through the blogging community like a chain letter. I have been nominated by the beautiful and talented Bethany at http://www.saltyblonde.com
Thank you my salty blonde friend!
66th Primetime Emmy Awards hosted by Seth Meyers! Monday August 25th @8pm!
11 Randoms About Me:
1. I am a mom of 2! Brady is 5 and Bella is 3!
Photo by http://www.amywilsonphotography.com
2. Most days, I would rather cook than go out.
3. That being said, I could eat Mexican food everyday of my life, for breakfast, lunch, dinner, and dessert.
4. I met my husband while eating breakfast bagel sandwiches in the cafeteria of our office building. Food=Love!
5. I have never been able to replicate that exact breakfast sandwich. A warm bagel, not toasted, with super fluffy scrambled eggs, crisp almost burnt bacon,and a gooey cheese sauce that most definitely came from a generic large can. Fantastic!
6. I love to put outfits together, especially for others. I’m a good stylist if you ever happen to need one ; )
7. I am a bit OCD. I can’t relax or go to bed with a mess, a dirty dish in the sink, or the worst!! a clean dishwasher to unload.
8. I love Pittsburgh; shopping in the Strip District, the restaurants, the vibe.
Enrico Biscotti while we shop!
9. I am the oldest of 5, which makes me the caretaker, the advice-giver, and the one who ensures everyone has enough to eat! (Plus leftovers)
10. I gained 75lbs. and 65lbs. with my pregnancies. Usually I weigh right around 100 lbs. I would eat the tops off of a dozen cupcakes driving 3 blocks.
(Not sharing a photo…ever!!)
11. I am humbled by this award and thrilled to be sharing my love of food with you!
Here are Bethany’s question to me and my answers:
1. Fave restaurant?
Right this minute it is Matteo’s in Lawrenceville! When I was there for Pittsburgh Restaurant Week, I had a dish I can’t stop thinking about…. The Porcini Cappelletti. It is amazing!
Matteo’s Lawrenceville
2. How did you meet your husband?
Funny how I chose this for one of my randoms. Over breakfast sandwiches!
3. Biggest Fear?
Heights.
4. Celeb crush?
We all have our lists, don’t we?! David Beckham
5. Heels or Flats?
Heels. Being 5’2″, I dont feel like people take me seriously unless I am wearing high heels, but a perfect high wedge will do.
The higher the heels the closer to God, right? Or is it hair?
6. Any beauty trend you wish you could try?
Can you try botox/ fillers and never go back? I know I’m only 29 ; ) but I’m sure eventually I will need something.
; )
7. Beach or CIty?
I love the sun! I actually begin to relax when I’m laying in a lounge chair with a good book, but the best restaurants seem to be in city!
8. Best Vacation Spot
We honeymooned in Aruba and it had everything! Beach, resorts, restaurants, shopping (Aruba had just opened a new Louis Vuitton store while we were there! And I got to pick out my wedding gift from Kevin ; )
9. Fave Movie?
I am not a movie person!
10. Biggest accomplishment?
Raising our two beautiful kids!
Love them to pieces!!
11. Favorite month?
Cozy comfort food and a warm fire!
December! We entertain all month! Baking, Cooking, cocktails, family and friends! It’s the best!
I am nominating the gorgeous and very talented Amy Wilson of http://www.amywilsonphotography.com, a photography blogger!
Amy Wilson of Amy Wilson Photography!
Amy, here are your questions:
1. If you could visit any country in the world, where would you go?
2. Solid cream cheese or whipped?
3. If you could go back and change one thing in your past, what would it be?
4. Where is your favorite driving distance travel destination and why?
5. Favorite magazine?
6. What does your favorite go-to outfit look like and how long have you had it?
7. Walking or running?
8. Did you eat wings with your husband while dating him?
9. What is your favorite sport? Team?
10. What is your #1 dish to bring to a party? Recipe?
Photo by Amy Wilson Photography http://amywilsonphotography.com
Back to school for a mom of a preschooler and a half-day kindergartener means pick ups and drop offs all day long. Other than 4pm-5pm, there is little time to prep and cook dinner! Oh yeah, and on Mondays with baseball at 4:30 and dance at 5, there is absolutely no time!
Mexican is great in the crockpot! Make enchilada, taco, empanada, and burrito filling!
On these busy days, a crockpot meal is a perfect option! And Mexican is healthy and super easy in the crockpot! Throw in frozen chicken or beef, pork, with the ingredients that you have onions, peppers, corn, beans, taco seasoning, salsa, etc. Let it cook for the day and your crockpot mixture is ready to be stuffed into fresh tortillas!
Ingredients:
1 lb. Frozen boneless chicken (use any meat or no meat!)
1 35oz. can whole tomatoes
1/4 cup taco seasoning (you can substitute chili powder)
Salt/pepper
1/2 cup salsa
1-2 bell peppers, chopped
1 medium onion, chopped
1 can black beans
1 8oz. bag frozen corn
10 of your favorite tortilla shells
For extra spice, add 1 tbsp. Of cayenne pepper and 1-2 tbsp. Red pepper flakes and/or chopped habanero peppers.
Additions: Making burritos? Add quinoa or rice-1 cup uncooked.
Directions:
Throw it all in and cook all day 8 hours + on low or 4-6 hours on high!
Take the lid off when you get home to thicken if it is runny. The amount of liquid varies based on the brand of tomatoes and by the amount of absorption of the additions!
Chicken and pork will shred easily with a fork.
Chop fresh tomato, lettuce.
Top with sour cream, shredded chihuahua cheese and guacamole.
Easy, delicious, healthy dinner! #backtoschool
The ingredients can vary based on your family’s preferences!
Enjoy!
Ciao!
London broil is actually the preparation of a cut of meat, not the name of a cut of meat. The definition? To sear a cut of meat and serve medium rare sliced on a diagonal against the grain. The one I bought this week was labeled London Broil Top Round. Thus, the misconception that the cut of meat is london broil.
The London broil method creates a perfectly medium rare center that is tender and juicy.
London broiled meat looks beautiful on a plate, and is sure to wow your guests when entertaining. Serve anything from sautéed vegetables to corn on the cob! Anything goes!
In the summer, I love to serve a crisp, cold salad with steak. Here is a cucumber-tomato-pepper salad with a few splashes of olive oil and fresh herbs!
London Broil Tips and tricks:
Thickness:
The meat you choose for london broil should be at least 1-1/2 – 2 inches thick.
Marinade:
The marinade should be a tenderizing marinade just in case the cut of meat is on the tough side.
Cooking:
Giving the meat a london broil requires a high heat broil for approximately 5 minutes on each side to produce the medium rare center. If the heat is too low, or it is cooked for too long, the meat will overcook.
Slicing:
Slice the meat against the grain on a diagonal and serve.
London Broil
Ingredients:
1.5 lb. 1-1/2 – 2 inch top round cut labeled London Broil
1/2 cup Worchesterschire sauce
1/2 cup red wine
3 cloves roasted garlic finely chopped
Salt/pepper
Directions:
Place the fat trimmed meat in a Ziploc bag with all ingredients for 1-3 hours.
The meat absorbs the liquid. Really tenderizing the meat before searing.
Place meat 3-4 inches under broiler and broil for 5 minutes.
Flip and broil for an additional 5 minutes.
(The same method can be used on a grill. However, the temp must be high 375-400 on the grill and it requires close attetion as to not overcook the meat.)
Don’t be afraid to slice the meat while on the grill to make sure it is not overcooked. The grill temps are harder to control. Grilling thick cuts of meat takes some practice and definitely a willingness to eat well done meat every once in a while ; )
Remove and let the meat sit for 5 minutes.
Slice in a diagonal against the grain.
Yummy! Perfecto!
Serve with your favorite sides!
Enjoy!
Ciao!
Reference: From Julia Child’s Kitchen 1975 Julia Child
Don’t mess with my sauce! For those of us who make homemade pasta sauce, more than likely, we are in agreement about one thing: Our sauce is the best sauce. Whether it’s grandma’s recipe, Giada’s recipe, or from the internet ; ), we take possession and will defend our sauce anyday, anytime. Back up.
Ok, maybe too strong.
Sunday Sauce with Homemade Italian Sausage
So many different recipes and ingredients all yield a great sauce! From crushed tomatoes, whole tomatoes, and San Marzano tomatoes, to veggies, meat, and spices, there are many different types of sauce and cooking variations.
I get many questions and comments regarding sauce do’s and dont’s. The latest question is “Should I brown my meat before putting it in the sauce?” Great question!
I don’t brown…but there are great reasons for both methods! Ground meatballs, Italian sausage, pork, or ox tail, can all be put directly into the sauce raw as long as you are cooking the sauce until the meat is cooked. I cook my sauce for approximately 4-6 hours.
Here are 5 observations I have made after trying both methods:
1. I love putting my round meatballs into the sauce and having them come out round! I have tried browning meatballs and it caused some kind of cone head problem. My meatballs ended up like triangles.
I have browned when I didn’t have 4-6 hours to cook the sauce! If you don’t mind 3-sided meatballs!
2. Cooking raw meat in the sauce for 4-6 hours creates the yummy tender tiny bites throughout that surprise our palates.
Cover while cooking on low heat and stir every hour or so. Take lid off for the last 30 mins to thicken sauce.
3. The carmelaization during browning will help hold together the meat as it cooks in the sauce.
4. Browning adds flavor and texture to the meat.
5. The fat can be drained after browning. Shhhh! (The fat adds and irreplicable flavor!!)
Do you brown or sauce? I would love to hear from you! Please share!
Of course, both methods are great! I encourage you to try them, get creative, and don’t forget to add fresh grated Parm!
Pittsburgh Restaurant Week (PRW) brings the ‘Burbs to the ‘Burgh! Seriously, what an amazing excuse to trek to the city for course meals at Pittsburgh’s best Restaurants priced from $20.14- $35.14? You still have Friday and Saturday, and you can still snag reservations at Altius, Bigham Tavern, and Pino’s, to name a few!
Girls night out, date night, Any night during Restaurant Week is a good choice! Wednesday night out selfie with my friend and fellow foodie/food writer/blogger/cook/baker Nicky D Cooks!
I had the opportunity to attend the Pittsburgh Food Bloggers dinner at Tamari Lawrenceville Tuesday night! Great meeting Pittsburgh’s foodies! I met the fabulous Brian McCollum, PRW’s founder and organizer. Great idea, Brian! Also a great idea? Tamari’s Jalapeno Margarita! I highly recommend trying this unique, refreshing summertime drink!
The Steel Trap, Everybody Loves You, Steel City Fox, Pittsburgh Taste Buds Bud B …new foodie friends! Lots of laughs!
Here is the Pittsburgh Restaurant Week link:
http://pittsburghrestaurantweek.com
Matteo’s Lawrenceville Wednesday night was perfect! Yes, Everything was perfect!
I do not eat Italian food out, so I figured we would have a pretty good meal, fun to be out on a Wednesday, when in Rome, right? Nope! Perfectly al dente, beautiful textures and tastes, homemade tiramisu…
Here are a few photos! (The Matteo’s experience is getting its own blog post after I visit again! Stay tuned!)
Matteo’s Restaurant Week MenuLove at first bite! Spicy Italian sausage throughout the beans and greens. Delicious!The Chicken Saltimbocca from PRW menuHomemade tiramisu! Amazing! Enjoy!
Enjoy, Pittsburgh Restaurant Week!
Ciao!
http://pittsburghrestaurantweek.com
Matteo’s
3615 Butler Street
Lawrenceville
412-586-7722
http://www.matteospgh.com
Tamari
3519 Butler Street
Lawrenceville
412-325-3435
http://www.tamaripgh.com
