Better Sleep Month Food Ideas

May 12, 2013 By Leave a Comment

Better Sleep Month Food Ideas-Photo1May is Better Sleep Month and though many times we take it for granted, the amount and quality of sleep our body needs and gets is key to optimal health and well-being—as important as food and water.

In the past, when dealing with high levels of stress, insomnia would haunt me for days. Today, I have become even more sensitive to lack of sleep—it affects my sugar levels, concentration, mood, and general well-being. I am not myself. And so since I am a huge advocate that We are what we eat…bringing awareness to what we eat (I believe) will also improve the way we sleep. I guess we can say that the way we sleep says a lot about the way we eat. 

FOOD FOR MORE THAN JUST FORTY WINKS
So here are some fundamentals to help you determine what would help you sleep better. Lets start with some of the basics. We all know that drinking coffee even in the afternoon will affect our sleep. And if you think that that pick-me-up coffee at 3 o’clock in the afternoon won’t have anything to do with the quality of sleep, keep reading. According to The American Academy of Sleep Medicine, the effects of caffeine can last from 8 to 14 hours.

Now did you know that there are plenty of other foods that can affect our sleep?

Better Sleep Month Food Ideas-Fried ChickenFOODS TO AVOID BEFORE SLEEP
Fried, greasy and spicy foods; more than two glasses of alcohol, red meat, grapefruit and all citrus fruits. Heartburn can keep you up all night. Fried foods and those with a high fat content will make you feel heavy and while your body has to work to digest them—this interrupts your rest. All these foods increase the stomach’s acidity so if you want to indulge on any high-calorie foods just make sure it is at least four hours before you go to bed.

Avoid a large consumption of water at least 1-2 hours before bed. That also includes diuretic foods like celery, ginger, and parsley.

Other foods to avoid before bed are: aged cheeses, processed or smoked meats, fast food, processed sugar, tomato based sauces, ginseng or green tea, energy drinks. Also, soy based sauces like teriyaki, soy sauce, tofu, and miso (for being high in tyramine) which might trigger migraines and indigestion.

Better Sleep Month Food Ideas-AlmondsBEDTIME FOODS FOR BETTER SLEEP
Definitely look for foods high in sleep-promoting nutrients like the ones below that will naturally help you promote good serotonin levels.

Bananas contain nice amounts of magnesium and potassium which are natural muscle relaxants. L-tryptophan—in white meats like turkey—the amino acid that gets converted into serotonin and melatonin (natural relaxing neurotransmitters) and it’s famous for its sleep-inducing properties. It has the same effect as a glass of warm milk or even a piece of whole grain toast with honey (increases the insulin production helping release the tryptophan for better sleep). 

Almonds and walnuts because they carry a high dose of magnesium, tryptophan, and melatonin—a perfect trio to promote a great night’s sleep.

You might have heard that melatonin is a popular sleep-aid supplement. Raspberries and tart cherries are natural sources of melatonin. So indulge!

Read Related: Raspberry & Rhubarb Soup 

Instead of eating your oatmeal in the morning, have it before you go to bed since it is loaded with magnesium, calcium, phosphorus, and potassium—all sleep-promoting nutrients.

If you love snacking before going to bed have some hummus with olive oil, like I do sometimes. Hummus is a great source of tryptophan—you know the rest. 

Yes, that cup of peppermint or chamomile tea with honey and a nice piece of dark chocolate (not milk chocolate) which contains serotonin will surely help as well.

So go ahead, this month, indulge yourself with great food and getting that extra hour of sleep!

FernandaBeccagliabio

Learn more about Fernanda Beccaglia.

Filed Under: Chef Cocina, Featured Stories, Healthy Options Tagged With: ,

Cinco de Mayo Recipe Roundup!

May 2, 2013 By Leave a Comment

Beccaglia-Cinco de Mayo Recipe Roundup-Photo1Editor’s Note: Here’s the continuation of our Cinco de Mayo Recipe series…

To understand food, we need to understand the history behind it and vice versa. According to historians, Cinco de Mayo marks the 1862 battle in Puebla, Mexico, when a small, outnumbered Mexican army defeated the French. Yet Cinco de Mayo isn’t the anniversary of the defeat and expulsion of the French forces by the Mexicans. That actually occurred in 1867. 

Though Cinco de Mayo is celebrated regionally in Mexico, especially in Puebla, this is a holiday that is much more widely celebrated in the United States, especially by Mexican-Americans.

HIGHLIGHTS OF CINCO DE MAYO
People celebrate by gathering around food, drinks, and music to celebrate the culture, achievements, and experiences of those with a Mexican background who live in the United States.

The main cities with the largest Cinco de Mayo celebrations are Los Angeles, San Jose, San Diego, San Francisco, San Antonio, Sacramento, Phoenix, Albuquerque, Denver and El Paso, where a large proportion of the population has Mexican origins.

Read Related: Eva Longoria’s Mexican Lasagna

What’s for Cinco de Mayo
Since without food there’s no party and I like keeping things a bit classic, simple and fresh, let’s start with the following: some guacamole, some homemade tortillas, mole poblano (recipe below), nachos (recipe below), tacos (recipe below), margaritas, and why not a communal Mexican casserole.

Cinco de Mayo Recipe Roundup!-Nachos 1862NACHOS 1862
Serves: 12

Ingredients
8 oz blue (or yellow) corn tortilla chips, organic, Non-GMO
3 jalapeños, seeded, thinly sliced
1 cup red onion, diced
6 oz Swiss (or Cheddar/Provolone) cheese, finely grated
6 oz Oaxaca cheese, finely grated
1 TBSP fresh oregano leaves, finely chopped
2 TBSP fresh parsley, finely chopped
2 TBSP fresh cilantro, finely chopped
Chives, finely chopped to garnish (optional and as desired)
2 cups fresh salsa or, well, tomato sauce
2 cups sour cream
2 cups fresh guacamole

Instructions

  1. Preheat oven to 350º F and place the oven racks on the lowest shelf.
  2. Line a baking pan with parchment paper. Lay a third of the chips on the pan.
  3. Top each chip with a jalapeño slice and sprinkle with a third of the onions, 1/3 of the cheeses. Repeat with the remaining chips. Bake for about 7-10 minutes or until the cheese begins to bubble.
  4. Sprinkle with fresh herbs and serve immediately with salsa, sour cream, guacamole, and extra chips on the side.

Cinco de Mayo Recipe Roundup!-Mole Poblano

Did you know that the base ingredients of an authentic mole can be grouped into five distinct categories? Those are:

• Sweet (dried fruits & sugar)
• Chiles
• Sour (tomatillos)
• Thickeners (nuts & tortillas)
• Spices

These base ingredients are all roasted and ground into a paste or fine powder. If done by hand, like it is still traditionally done in Mexico, this process can be quite long and laborious. Nevertheless, whether you choose to do it by hand or not…make sure you get all your ingredients ready before you start cooking!

MOLE POBLANO
Yields: 6 Servings

Ingredients
½-1 plantain, fried
8 pieces of chicken, any parts
Fresh parsley
4 oz chile mulato
3 oz chile pasilla
 4½-5 oz unsalted almonds, toasted
2 oz raisins
1 medium yellow or white onion, julienne and sauté
1 oz dark semisweet or bittersweet chocolate, coarsely chopped
1 oz chile seeds, toasted
1 tortilla, sauté
½ bread roll, sauté or fried
1 TSP fresh black pepper
¼ TSP cloves, ground
1 TSP cilantro seeds, toasted
1 TSP anise seeds
3-4  cup chicken broth (cooking liquid from the bird)
10 garlic cloves, sauté, braised or roasted
2 TBSP unsalted butter or lard
Sea salt or kosher to taste (after adding broth)
Fresh squeezed lemon or lime juice, to taste

Instructions

  1. Preheat oven to 200º F.
  2. In a large pot, cook chicken in enough water to cover the bird. (Save the cooking liquid for later.) Add parsley and season with salt and pepper.
  3. Meanwhile, in a baking sheet toast the chiles in the oven for 10 minutes or until fragrant. (Don’t let them burn!) Remove from the oven, let them cool and grind in a coffee mill or grind using a mortar and pestle.
  4. Using in a blender, process the rest of the ingredients except for the butter, adjusting the consistency adding water or cooking liquid. Strain the mixture and set aside.
  5. Using an earthenware pot over low heat, add the butter or lard and melt. Add the chiles and cook for 5-7 minutes. Add the rest of the ingredients except for the broth. Season to taste, combine and stir to blend for another 5-7 minutes. Add the broth, taste and season accordingly.
  6. Add the chicken broth to the sauce and bring to a boil. Lower heat and let it cook stirring constantly for about 3-5 minutes. Taste and adjust seasoning. Serve over chicken and/or with rice, and fresh lime on the side.

Cinco de Mayo Recipe Roundup!-Grilled Steak Tacos

GRILLED STEAK TACOS WITH FRESH CILANTRO LIME SAUCE
Serves: 6

Ingredients
¾ cup peanut oil
1 cup teriyaki sauce
6 cloves garlic, minced
2 lbs skirt steak

To Serve
Corn tortillas
Grated Jack cheese
Cilantro lime sauce (Recipe below)
Avocado slices
Red onions, chopped
Fresh cilantro, chopped

Instructions

  1. Combine the oil, teriyaki sauce, and garlic.
  2. Pour over skirt steak, coat on all sides and store in refrigerator overnight (preferably in a glass container).
  3. Remove steak from refrigerator about 15 minutes before cooking. Preheat grill to medium high. Discard marinade.
  4. Grill steak about 4 minutes per side or until cooked as desired.
  5. Steak should have grill marks and be pink in the center. Chop steak for tacos.
  6. Heat tortillas serve with remaining ingredients.

CILANTRO LIME SAUCE

Ingredients
½ cup extra virgin olive oil
¼ cup fresh squeezed lime juice
½ cup fresh cilantro, chopped
Sea salt or Kosher to taste

Instructions
Combine all ingredients in a food processor until nearly smooth but with still some texture.

Permission to use Tacos recipe and taco photo courtesy Chef Isabel Cruz.

FernandaBeccagliabio

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Filed Under: Appetizers, Hosting and Holidays, Recipes Tagged With: ,

Mediterranean Diet Tips

April 11, 2013 By Leave a Comment

Beccaglia-Mediterranean Diet Tips-Photo1The Fuss About the Mediterranean Diet
The Mediterranean Diet is nothing new, yet it has been all over the Internet lately. And when a trend like that resurfaces overnight, I can’t help but wonder if it really is worth the attention.

According to the Cardiovascular Institute of Beth Israel Deaconess Medical Center…it is. “The Mediterranean Diet is a very healthy eating style that has been shown to improve cardiovascular risk factors—even for patients with established heart disorders,” stated the BIDMC on its website.

What Is the Mediterranean Diet?
Because this is not a new diet, there are more than one version of the Mediterranean Diet depending on the country, regions within the country, and culture that might influence it.

But according to the American Heart Association, the Mediterranean Diet has the main following components:

• High consumption of fruits, vegetables, whole grain breads, and other whole grain cereals, potatoes, beans and legumes, nuts and seeds.
• Extra virgin olive oil is an important monounsaturated fat source.
• Low to moderate consumption of dairy products, fish, eggs, poultry, and red wine.
• Very little red meat.

What Does This Mean & How Does it Work?
As you see, the Med-Diet is a balanced and healthy combination of carbohydrates, fiber, protein and fats: there’s no refined sugar and/or carbs, and no processed foods. The diet highlights the consumption of healthy fats, fruits and vegetables, and portions are more controlled. 

In a nutshell:

• Lean proteins high in fatty acids (salmon, herring, sardines, trout) high in Omega-3s which helps to moderate blood pressure, decrease blood clotting, and improve the health of your blood vessels, according to AHA.
• Lots of fresh produce (fruits and vegetables) which translates into plenty of phytonutrients and fiber.
• No saturated fats; only healthy monounsaturated fats from extra virgin olive oil and nuts.
• And yes, some wine please. Science has linked the benefits of having a glass of red wine a day with your meal. Not only because it has antioxidant properties, but because it may lower heart disease as well. 

Adding More Mediterranean to Your Diet
Though healthy diets are good for our overall wellbeing, heart and health, it is worth noting that diets are only one facet of a lifestyle—exercise, spending time with friends and family, taking time to slow down, unwind and connect, are as important as what we eat.

Read Related: The Flaws of a Wheat-Dominated Diet

And yet for some, the Med-diet is how our grandparents used to eat, and for others, it may sound like a less familiar concept. Adding some Mediterranean flavours to your diet doesn’t need to be complicated. In fact, with just a few tweaks here and there you will feel like you are living la dolce vita.

Here’s how:

• Use extra virgin olive oil instead of butter or margarine.
• Minimize or eliminate red meat; eat fish or poultry.
• Incorporate more legumes, beans, nuts, and seeds.
• Use fresh herbs and spices.
• Avoid and/or eliminate refined sugars, trans and saturated fats, and processed foods.
• Increase (no limit) the amount of fresh fruits and vegetables.
• If your doctor agrees, have one glass of red wine with dinner.
• Exercise daily. No, you don’t need to go crazy with it, just 20-30 minutes walk daily may do the trick.
• Gather with your loved ones, have fun, read a good book, walk barefoot, enjoy some time outdoors, take some time off from your mobile and social media, take time to disconnect and connect within. 

And like Mark Bittman, columnist for The New York Times Dining section, said in regards to the Mediterranean Diet: “This is hardly a sacrifice. Think about a frittata, a pasta dish with more vegetables, simply prepared fish and a reliance on legumes.” 

Beccaglia-Mediterranean Diet Tips-Photo2 copy

BAKED SALMON WITH TOMATO-OLIVE TAPENADE
Serves: 4

Ingredients
Extra virgin olive oil
1 pound fresh salmon fillet
Juice of ½ lemon
Sea salt and freshly ground pepper, to taste (or merkén, Peruvian smoked pepper flakes)
1 TBSP shallot, minced
3 garlic cloves, minced
1 cup cherry tomatoes, halved
¼ cup purple olives, pitted, chopped
Handful of pine nuts, chopped or crushed
1 TBSP fresh parsley, chopped
1½ TSP fresh oregano, chopped
Splash of Italian balsamic vinegar

Instructions 

  1. Preheat oven to 450ºF.
  2. Cover a baking sheet with aluminum foil, and coat it evenly with extra virgin olive oil. Place salmon on prepared sheet.
  3. Rub fish with olive oil, sprinkle with lemon juice and season with salt and pepper.
  4. Bake for 15-20 minutes depending on desired cooked-ness. (Always remove fish before it’s cooked, and allow it to sit for a few minutes before serving.)
  5. Meanwhile, heat a saucepan over medium heat. Add olive oil, shallot and garlic, and cook, stirring, until it begins to soften, about a 30 seconds to a minute.
  6. Add cherry tomatoes, stir, and cook until soft, about 1-2 minutes. Add olives, stir to combine and cook for less than a minute. Add herbs, combine; add balsamic vinegar, stir to combine. Taste, adjust seasoning.
  7. Remove from heat. Spoon tapenade over fish. Serve over whole grain pasta or lentils.

Kitchen Notes: You may add capers, and use cilantro instead of parsley, or add it to the tapenade.

FernandaBeccagliabio

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Filed Under: Healthy Options, Low-Calorie, Recipes Tagged With: , ,

April Fool’s Day in the Kitchen: Hint, It’s Not What You Think

March 31, 2013 By Leave a Comment

April Fool’s Day in the Kitchen: Hint, It’s Not What You Think-Grilled CheeseThey say jokes usually hide an untold or hidden truth. And I believe they do.

On April Fool’s Day; prank if you will, but go easy, be gentle, and have fun but not by humiliating others or by playing a heart-breaking prank. Instead, use it to bring some laughter into someone’s life including your own.

Needless to say, the same rules apply when it comes to food—be mindful and careful about any health conditions or food allergies your “victim” might suffer. Make it fun, memorable, and light!

Here are some edible jokes that will be remembered for generations to come.

Read Related: Flourless Chocolate Almond Cupcakes

FOR THE KIDS: “GRILLED CHEESE”
Put this in their lunch boxes (you’ll miss the reaction though) or serve it in the afternoon when they get home from school.

Ingredients
Poundcake, homemade or store bought
1 cup cream cheese (or buttercream), room temperature
Natural yellow coloring* (avoid using synthetic ones) or ½ TSP of turmeric

Instructions

  1. Slice the poundcake into bread-like slices and toast until crispy and golden-brown.

  2. Meanwhile, mix the cream cheese* with the turmeric (add more or less if needed, to achieve the classic yellow of the American cheese).

  3. Spread on slices; make sandwiches and let the cream cheese or buttercream ooze out a bit to give the melted cheese look.

Optional: Serve with fried breadsticks rolled in cinnamon and a bit sugar to make them look like French fries.

Other ideas to make with a poundcake: Fake lasagna with layers of vanilla pudding or pastry cream, strawberry marmalade or even ketchup! Top it with shredded coconut to replace the cheese.

*For a more surprising flavor and texture, reduce the cream cheese with Greek yogurt.

April Fool’s Day in the Kitchen: Hint, It’s Not What You Think-Meatloaf & Mashed Potatoes

WHAT’S FOR DINNER? “MEAT LOAF” WITH “MASHED POTATOES & GRAVY”
Serves: 4

Ingredients

For the Meat Loaf
6 cups cocoa-flavored crispy rice cereal (like Cocoa Rice Krispies)
2 rolls raspberry-red fruit leather, torn into pieces
2 rolls green apple fruit leather, torn into pieces
½ cup dried mango or pineapple, chopped in small pieces
2 TBSP unsalted butter
2 TBSP unsweetened cocoa powder
10oz bag of regular size marshmallows

Instructions

  1. Coat a 5×9-inch meatloaf pan with butter or cooking spray and set aside.

  2. Add the cereal to a food processor or blender and briefly pulse until coarsely chopped.

  3. In a large saucepan, melt the butter over low-medium heat. Add the cocoa powder and stir well until mixed. Working quickly and using a rubber spatula, add the cereal, the fruit leather, and the dried fruit to the pan and stir until melted and combined.

  4. Evenly place mixture into the prepared pan. Let set for about 30-45 minutes, remove, slice and top with Goji berries and achiote seed sauce.

Other dinner ideas: Serve over fake spaghetti (buttercream frosting) with chocolate malt balls (or dark truffles) instead of real meatballs.

For the “Mashed Potatoes & Gravy”
Serves: 4+

Ingredients
Vanilla ice cream or frozen yogurt
Butterscotch or caramel sauce

Instructions
Serve one or two scoops of vanilla ice cream or frozen yogurt, top it with butterscotch or caramel sauce (reduce sauce with water if you need to make it more watery or runnier), and serve right away with your fake meat loaf.

Have a mischievous and sneaky recipe for April Fool’s Day? Share it here!


Fernanda Beccaglia

Learn more about Fernanda Beccaglia.

Filed Under: Hosting and Holidays, Kid-Friendly, Menus Tagged With: , ,

GMOs: Thoughts From a Foodie

March 24, 2013 By Leave a Comment

GMOs: Thoughts From a FoodieRanked among the hottest debates, I am here to present some thoughts and facts about GE organisms so you can come up with your own conclusion.

HOW DID IT ALL START?
Genetically engineered foods are not new. Most GE crops have been created to withstand spraying with herbicides, and they worked their way into people’s lives around 1980 when the Supreme Court gave patent rights to GE oil-eating bacteria, ruling that lab-created “living-things” weren’t “products of nature” thus, patentable.

In the early 1990s Calgene’s Flavr Savr™ and Monsanto released their first roundups of GE canola and soybean all approved by the U.S. Department of Agriculture (USDA). And from there, a series of genetically engineered agricultural products have been holding a steady pace—including GE insect-resistant corn, alfalfa, sugar beets, soybeans, and sweet corn.

Analysts maintain that these GE crops have nothing to do with feeding the world, adding that they don’t increase yields and they don’t increase nutrition. According to the Center for Food Safety, “they have led to a staggering increase in herbicide use, putting the environment, farmers and consumers at greater risk of exposure to these toxins and disruption of the delicate cycles of nature, and related diseases.”

CRUNCHING SOME NUMBERS

  • According to statistics, in 1996 7% of soybean and 1% of corn acres in the United States were planted with GE seeds.
  • By 2007, GE crops grew to 91% of soybean and 73% of corn acres.
  • In 2010, 93% of soybean and 86% of corn crops took on GE varieties. In 2010, the FDA also announced that AquAdvantage Salmon would be introduced to the food chain and that it was safe for human consumption.
  • By December 2012, a report from the FDA read: “The FDA has carefully considered the potential environmental impacts of the proposed action and at this time has made a preliminary determination that this action would not have a significant effect on the quality of the human environment in the United States.”
  • And so with that, AquAdvantage Salmon is expected to be in the market by the end of 2013. According to the Washington Times, if approved, AquAdvantage Salmon would be the first lab-created animal allowed into our food supply.

DINING IN THE DARK?
Since, in the United States, there are no labeling requirements or testing put into place to determine whether these lab-made foods are safe for consumption, it’s hard to know what we are eating. You might say consumers are shopping and dining in the dark. Some countries around the world have banned GE foods; others have imposed mandatory labeling for all GE products. And in Europe, for example, they test the safety of the food before sending it to the market.

Read Related: Nutrition 101: Mom’s Tool Kit for a Healthy Family

ONE STATE’S STORY
Last year, CA Proposition 37, the Proposition that would have allowed Californians to know which foods were GE, didn’t pass. And “unlike all other developed countries, the U.S. Food and Drug Administration doesn’t require safety testing for any GE organisms,” said Michael Hansen, Ph.D., a senior scientist at Consumer Reports.

GMOs: Thoughts From a FoodieWHY LABEL & TEST? ARE GE FOODS GOOD OR BAD FOR YOU?
Though not much research exists on the long-term effects of consuming GMO foods, the latest GMO research findings from Russia revealed that genetically modified organisms (GMOs) have caused the following in animals fed with them:

  • Lung damage in mice.
  • Cancer in rats.
  • Kidney, liver, heart and spleen problems in rodents.
  • Immune system diseases in rodents.
  • Five-fold increase in mortality, lower birth weights, and the inability to reproduce in rats.
  • Sperm damage in mice.
  • Altered DNA function in mice.
  • Sterility and fertility problems in pigs, cows and buffalo.
  • Obesity.

“You might think that genetically modified organisms don’t affect you. But in fact, up to 90% of all major U.S. grown crops are grown with genetically engineered seed, and can be used in human and animal foods without any safety testing or labeling. This includes GM corn, soybeans, canola, and sugar beets, which have made their way into approximately 80% of current U.S. grocery store items,” said Dr Joseph Mercola.

GMO AWARENESS
So to start with, remember these eight GM food crops:

  • Soy
  • Corn
  • Cottonseed (used in vegetable cooking oils)
  • Canola (canola oil)
  • Sugar from sugar beets
  • Hawaiian papaya
  • Some varieties of zucchini
  • Crookneck squash
  • Alfalfa

Based on this list, avoid anything containing soy or soy derivatives should be avoided, as well as anything containing corn, the most obvious ingredient being high fructose corn syrup.

LOOK FOR THE SEAL
Aside from Prop 37, some companies like Garden of Eatin’ and many others, have started adding the Non-GMO Project Verified Seal on their products to help consumers understand what’s in the food they buy.

According to a CBS/NY Times poll, “53% of consumers said they would not buy food that has been genetically modified and 87% want all GE ingredients to be labeled.” And recently, on March 18, Whole Foods Market announced on its website that “labeling of genetically engineered foods will be required on all products sold in the company’s 339 stores within five years.”

“This is an issue whose time has come… With cases like horse meat discovered in the U.K., plastic in milk in China, the recalls of almond and peanut butter in the U.S., customers have a fundamental right to know what’s in their food,” said Whole Foods Co-Chief Executive Walter Robb.

THOUGHTS ON KEEPING IT SIMPLE & HEALTHY 

Just be wise, shop smart, get informed, raise awareness, stay healthy, and as Hippocrates said, “Let food be your medicine and medicine be your food.” To learn more or to take action, go to Just Label It.

 

Fernanda Beccaglia

Learn more about Fernanda Beccaglia.

Filed Under: Chef Cocina, Featured Stories Tagged With: ,

Weekend Cooking: Easy Comfort Food • Guisos

March 5, 2013 By Leave a Comment

Weekend Cooking: Easy Comfort Food • GuisosThere’s this misconception about guisos or stews: they are hard to make. But guisos are extremely easy to prepare and not to mention economical to feed an entire hungry tribe. They just take a bit of time and patience until the protein in the meat breakdowns, the juices are released, and all the flavors come together. But, that time usually goes unattended.

FEEL-GOOD FOOD
Guisos are super comforting, yet they are humble in nature, rich in flavors, and needless to say, very fulfilling, and perfect to make ahead of time and for the entire family. We call them comfort food because they makes us feel so good.

STEWING UP SOME SECRETS
Yes, all you need is love…and one pot, a good cast iron pot like Le Creuset, or a slow cooker—which I don’t have, so I stick to how my mom used to make it: the old-fashioned way. Going back to the pot…everything goes in there. How easy is that! Then you either let it cook on the stove for 3-4 hours or so, or in the oven. Whichever works best for you. I have tried both ways. Letting it cook in the oven helps me to keep my hands off the stew instead of checking on it all the time and wishing it was done already.

Read Related: Abuelita’s Kitchen: Potaje de Garbanzos—A Hearty One-Plate Meal

MEATY TIPS WORTH NOTING

1. Yes to browning the meat first.
Nothing worse than a bland guiso. So, please do brown the meat at the beginning. It helps to develop more succulent flavors and richer colors.

2. Breaking down your own roast.
Pre-packaged stew meat often delivers unknown, diverse cuts of beef in very inconsistent sizing—critical for even cooking. So with that said, I do prefer to cut my own stew meat and I hope you get inspired to do the same.

3. The best cut.
Definitely buy the shoulder of the animal. This meat is tough, full of beefy flavor and inter-muscular fat. That fat is going to melt into the meat keeping it super moist and tender, and with very rich flavors. Besides, this cut is very economical, like flat iron steak, shank, or chuck eye rib.

4. Cutting the meat.
Start by removing any excess fat and silver skin. If you are working with a large piece, separate in smaller pieces just by tearing it apart with your hands along any fat line. Meat should come apart easily, but if it doesn’t or you don’t want to use your hands, use either a chef knife or boning knife—the best to get inside the cut and remove any fat and silver skin (that filmy tissue that coats the meat, either inside or outside of the meat that never breakdowns during cooking like fat does, but becomes tougher and tougher as cooking time increases) due to its flexible blade.

5. Remove silver skin.
Locate the silver skin and slip your knife underneath it, make a cut and pull it out.

6. Remove excess fat.
Remove external, hard, big chunks of fat, those that never melt. But leave the marbling (or internal fat) alone. You want to keep that fat.

7. Size does matter.
Once your meat is cleaned and trimmed, cut in even pieces just between 1-inch or 1½-inches for easier browning and cooking.

Great job! Wasn’t too hard, was it? Now, before you move onto the next step, gathering the rest of your ingredients, remember to wash your cutting board and hands thoroughly.

CLASSIC & COMFORTING BEEF STEW
For an extra addition or twist to this classic you may add dumplings or perogi. I prefer to use tuber or root vegetables instead.
Serves: 2

Ingredients
4 lb. beef for stew, shank, or chuck eye, trimmed, excess fat and silver skin removed, diced in even pieces of 1 or 1½ inch in size
½ cup all-purpose flour or Wondra
sea salt or kosher and fresh pepper
2 TBSP unsalted butter, ghee or lard
8 oz. white onions, sliced
1½ lb. potatoes, quartered
4 cups beef stock (homemade or store-bought), low in sodium, preferably organic, or water

Instructions

  1. Preheat the oven to 375ºF.
  2. Place flour in a plastic bag, season well with salt and pepper.
  3. Drop the meat inside and shake it well to coat evenly all pieces.
  4. Melt the butter in a Dutch oven. Add the meat and cook until browned, stirring constantly, about 5-7 minutes.
  5. (At this point, if you choose, you can add some tomato paste and then deglaze with a splash of red wine for extra color and flavor.)
  6. Add the onions and cook until browned, about 2-3 minutes. Keep stirring.
  7. Add the potatoes and stir to combine.
  8. Pour in the stock or water and stir, scraping the bottom of the pan to remove the flour and all the flavoursome bits that are stuck there.
  9. Cover with either a lid or foil and place the stew in the oven. Reduce temperature to 275ºF and let it cook undisturbed for about 3 hours.
  10. Serve with your favourite side including plantains, rice, dumplings or just by itself with a chunk of fresh bread. And needless to say, a generous glass (or two) of Malbec, Shiraz, Tempranillo or a rich Red Blend.

For an extra twist add a sliced Spanish chorizo and jalapeño pepper to the beginning of the process, right after the meat, and season to taste with either chipotle, achiote, pimenton dulce or crushed pepper.

Fernanda Beccaglia

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Filed Under: Dinner, Recipes Tagged With: , ,

Weekend Cooking: Hearty Soups of Winter

February 19, 2013 By Leave a Comment

Weekend Cooking: Hearty Soups of WinterSoups are a way of life and can easily deliver all the goodness and nutrition your body needs. A good bowl of soup can be a meal in itself—whole and complete. I have cycles where I crave and literally eat only soup. I listen to my body and feed it what it needs when it needs it. If you eat bread, serve your soup with a generous piece of warm rustic bread, sourdough, or even walnut-raisin bread.

SOUPS BY THE SEASON
One of the best things about soups is that they are very versatile and über seasonal. It doesn’t matter if it’s hot or cold outside; if it’s winter or summer. You can easily modify a basic potage to fit the season by using fresh, local ingredients and adjusting texture and temperature accordingly.

If your kids act out every time they hear the word soup, make it creamy, silky and mild—adding and highlighting one or two of their favorite food items.

Read Related: Estefan’s Sopa de Chicharos (Split Pea Soup)

Speaking of seasons and honoring the cycles of nature, here are my top winter recipes.

This soup can be made with other winter squashes such as pumpkin, butternut, or calabaza. My favourite is acorn squash—mild in flavor and smooth in texture…it does very well in any kind of soup. The squash seeds can be washed, dried, and toasted or baked on a large baking sheet to serve on top of the soup, or to snack on. Delicious either way!

ACORN SQUASH SOUP
Serves: 2

Ingredients
2 small acorn squash, halved, peeled, seeded, and cut into 2-inch pieces
4 cups low sodium, organic, chicken or vegetable broth
2 TSP coconut oil
¼ TSP ground turmeric
¼ TSP ground cayenne pepper or chipotle
¼ TSP ground cinnamon
1 TSP fennel seeds
3 cloves garlic, finely chopped
1 cup buttermilk
Sea salt and pepper, to taste

Instructions

  1. In a medium saucepan, bring the squash and broth to a boil.
  2. Lower heat. Simmer covered for about 15 minutes.
  3. Strain the soup. Reserve the liquid.
  4. In a blender or food processor, puree all solids with 1 cup of the reserved cooking liquid.
  5. Meanwhile, in a medium saucepan over low heat, cook the spices in the oil until aromatic. Stir in the garlic and cook for 2 minutes.
  6. Add the puree and 1 cup of the reserved liquid. Bring to a quick boil, lower the heat, and simmer for 5-7 minutes. Stir in the buttermilk, and season to taste.
  7. Serve with squash or pumpkin seeds on top, and a splash of extra virgin olive oil.

Weekend Cooking: Hearty Soups of Winter-Quibebe SoupTraditionally, this Brazilian favorite uses beef stock but since I am not a meat eater and prefer milder flavours, I use vegetable stock instead. Now, the uniqueness of this soup lies in its texture: it should retain some without being completely silky and smooth.

QUIBEBE SOUP
Serves: 2

Ingredients
4 TBSP unsalted butter, ghee or coconut oil
1 medium yellow or white onion, coarsely chopped
1 medium tomato, ripe, concassé, finely chopped
1 small clove garlic, finely chopped
½ small dried hot red pepper, crushed
2 lb. butternut squash, peeled, seeded, cut into 1/2-inch pieces
4 cups vegetable broth, low sodium, organic if possible
½ TSP raw honey or beet sugar
¼ TSP ground cumin, optional
Sea salt and fresh pepper to taste

Instructions

  1. In a medium saucepan over medium heat, melt the butter. Stir in the vegetables including the hot red pepper.
  2. Cook, stirring occasionally, for about 10-15 minutes. Add the squash, broth, honey, cumin, salt and pepper. Bring to a quick boil. Lower the heat and simmer, covered, for about 20-30 minutes or until the squash has disintegrated.
  3. You can either puree it in a blender or food processor, or serve with mozzarella or parmesan cheese on top.

Weekend Cooking: Hearty Soups of Winter-Curried Squash Soup with Anjou PearsThis soup is a wonderful vegetarian option.  Personally, I prefer to serve it as a main course with either quinoa topped with roasted vegetables on the side, and roasted pumpkin seeds or chia seeds sprinkled on top.

CURRIED SQUASH SOUP WITH GREEN D’ANJOU PEARS
Serves: 2

Ingredients
2 medium acorn squash, halved, seeded, cooked (either boiled or baked), pulp scooped out
¼ cups extra virgin olive oil or coconut oil
4 TSP mustard seeds (black or yellow)
1 TBSP cumin seeds or fennel seeds
3 TBSP curry powder
2 organic D’Anjou pears, quartered, cored, cut into 1-inch cubes, splashed with the juice of 1 lemon or lime to prevent oxidation
1 medium onion, cut into chunks
10 cloves garlic, smashed and peeled
2 TBSP fresh ginger, finely chopped
4 cups organic vegetable broth, low sodium
Lime juice, to taste
Sea salt and fresh pepper, to taste

Instructions

  1. In a medium saucepan, stir together the oil with the seeds until fragrant. (Careful: they pop and they burn easily.)
  2. Add the cumin and cook, stirring occasionally, over medium-low heat for about 2 minutes.
  3. Stir in the pears, squash, onion, garlic, ginger, and broth.
  4. Bring to a quick soft boil. Lower heat. Simmer for 20 minutes or until pears and vegetables are soft.
  5. Working in batches, in a blender or food processor, puree the soup.
  6. Return to the pot, and season with a splash of lime or lemon, salt and pepper.
  7. Serve with chopped walnuts and/or a dollop of creme fraiche, Greek yogurt or tzatziki.

Fernanda Beccaglia

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Filed Under: Recipes, Soups & Salads Tagged With: ,

The Sweet Life: Super Easy Chocolate Truffles

February 10, 2013 By Leave a Comment

The Sweet Life: Super Easy Valentine’s TrufflesChocolate truffles are sophisticated, rich, and very simple to make. They’re delicious as gifts or just as a treat for yourself. Why not?

FANCY THEM UP, PAIR THEM WITH WINE
The secret lies in matching strong chocolates with full-bodied wines and matching lighter chocolates with lighter-bodied wines. But don’t be afraid to try something new beyond the classic grapes—the red and white blends are trending super hot this year, they are truly not to be missed!

MOVE INTO THE LIGHT…
Now, to give you an example of how to pair chocolate with wine…a bittersweet chocolate pairs pretty well with either a Zinfandel or Cabernet Sauvignon. Just like wines, the darker the chocolate the more tannins it’ll display. So when you pair a dark chocolate with strong tannins, the chocolate notes will eclipse the tannins in the wine allowing more fruit and flavours to come out. And remember, it works just like any other wine tasting; always move from lighter to darker notes.

Read Related: From Sparking Whites to Sumptuous Reds: The Basics of Spanish Wine

So now that we have covered some basics, let’s make some sensual, rich, and luscious chocolate truffles. I’ll give you a few options to choose from including ganache covered truffles, and triple chocolate truffles.

HOMEMADE CHOCOLATE TRUFFLES
Yield: 24

Ingredients
10 oz semisweet chocolate, in pieces
5 oz almond or cashew butter, preferably raw and organic
¾ cup heavy cream
3 TBSP unsalted butter, European quality
organic raw cacao nibs or espresso nibs, optional
½ cup unsweetened cocoa powder, for dusting
9 oz bittersweet chocolate, chopped, to make ganache (see second variation/Triple Chocolate Truffles below.)
Optional: unsweetened coconut flakes; white chocolate bites, caramel or toffee crunch, nuts (pistachios, walnuts or almonds) in pieces, as needed

Instructions
Using a double broiler, or heavy pot, melt chocolate with almond or cashew butter over low heat; stirring constantly. Add cream and butter. Once all is melted, set aside, let it cool. Add the cacao or espresso nibs, if you are using. Combine well and place in the fridge until firm, an hour or so.

Meanwhile, prepare a baking sheet with parchment paper. When the chocolate mixture is set and using a melon scooper, form truffles and place them on the sheet. Continue to do so until you have used the entire batch. Once they are ready, dust them with cocoa powder, and/or if you are using, roll them through nuts or coconut flakes.

Ganache Truffles • Melt the 9 ounces of bittersweet chocolate, add some cream or butter for extra shiny if desired, and use it to cover your truffles. After that, either let them cool, or dust them with cocoa powder, sprinkle with nuts of your choice, white chocolate pieces, caramel or toffee crunch.

Triple Chocolate Truffles • Skip the nut butter. Use bittersweet chocolate instead or any other chocolate you might like. (I like my truffles rich, intense, and dark). Cover with the ganache if you want even more richness. And for garnish, sprinkle with a touch of pink Himalayan sea salt, Fleur de Sel, or edible gold dust.

Other Ideas • Dare to use spices, textures, exotic flavors and heat like saffron, orange, rose essence, cinnamon, sea salt, bacon, chipotle, red chili or cayenne, any seeds—sunflower, chia, and yes, even quinoa.

And whatever you do this Valentine’s Day, just love thyself—you don’t need a partner for that, just your lovely self.

Fernanda Beccaglia

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Filed Under: Desserts, Hosting and Holidays, Recipes Tagged With: , ,

Frugal Foodie: Casseroles to Prepare Ahead & Enjoy All Week

February 3, 2013 By Leave a Comment

Frugal Foodie: Casseroles to Prepare Ahead & Enjoy All WeekI could eat casseroles any given day.

Certainly, there’s nothing more comforting—especially during these cold winter days—than a rich casserole dish. Casseroles, not to be confused with stews or guisos, refer to the method of cooking and the cookware (casserole pan) used to prepare and serve this dish.

SUPER-SAVERS
In just one bite, casseroles take me back in time.  they satisfy both your soul and body. When I was growing up, they would be the “save-the-night” dish. Not only are they super easy to make, they yield generously and they are also inexpensive meals to prepare.

Prepare them ahead of time, bring them to work or school or simply use them to have dinner ready in minutes—just the amount of time it’ll take you to heat it up and set the table. Besides, kids love casseroles and I find them to be a great way to get them to eat vegetables.

PRESIDENTIAL CASSEROLES
Shepherd’s pie*, potatoes au gratin; spinach-béchamel lasagna*, and macaroni and cheese are among some of my favorite casseroles. Which reminds me…not too long ago, a popular food magazine asked on Twitter: What would be the one dish you would make for the President of the United States? And I replied, Macaroni and cheese! He loves comfort food! But I had no idea he did, that was literally my intuition replying. Then a few days later I found out that, indeed, the POTUS loves comfort food and that mac and cheese is one of his favorite guilty pleasures!

So here’s my Mac and Cheese Casserole recipe.  Yes, the one I’d prepare for the POTUS, and maybe one day I will.

Read Related:  Pastelon: Plantain & Picadillo Casserole

BAKED MACARONI & CHEESE CASSEROLE
Yields: 6 Servings

Ingredients
3 cups organic milk (or 2 cups milk, 1 cup cream)
6 TBSP unsalted butter or ghee*, divided
1 TSP Dijon mustard
¼ cup all-purpose flour*
pinch nutmeg, or more to taste
½ TSP paprika o pimentón español, or more to taste
½ lb. extra sharp Cheddar cheese, shredded
¼ lb. Muenster cheese, shredded
¼ lb. Provolone cheese, shredded
¼ lb. Mozzarella cheese, shredded
Sea salt and fresh black pepper, to taste
1 lb. elbow macaroni*, cooked in salted water, al dente, do not overcook
1 cup fresh bread crumbs, or panko bread crumbs
½ cup fresh Parmesan cheese, grated or shredded, for topping

Instructions

  1. Preheat the oven to 350ºF.
  2. Lightly butter a 2-qt. casserole dish.
  3. In a medium saucepan over medium low heat, heat the milk until small bubbles form around the edges. Set aside.
  4. In a separate pan over medium heat, melt 4 tablespoons of butter; whisk in the flour and the mustard. Reduce the heat to low. Keep whisking making sure it’s lump-free, but without browning, about 2 minutes.
  5. Gradually, stir in the milk, nutmeg, and paprika. Raise the heat to medium and let it come to a soft boil.
  6. Remove from the heat, add the cheeses, combine and stir until cheeses are melted. Season to taste. Fold in the macaroni.
  7. Melt the remaining butter in a small saucepan and toss the bread crumbs, stir well to combine.
  8. Spread the macaroni and cheese evenly in the prepared casserole dish. Top with the parmesan cheese, and bread crumbs.
  9. Bake for 30 minutes. Remove from the oven and let it cool for 5 minutes before serving.
  10. Serve with a chilled glass of crispy, buttery Chardonnay.

Got leftovers? Save them for crispy fried macaroni and cheese with hot sauce, or to recycle as a ham frittata.

Kitchen Notes

*Shepherd’s pie and beef lasagna freeze very well.
*Make it gluten free just by buying elbow macaroni gluten free pasta.
*For richer, nuttier flavor.
*If making it gluten free, use quinoa flour instead.

 

Fernanda Beccaglia

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Filed Under: Make-Ahead Meals, Menus Tagged With: ,

The Flaws of a Wheat Dominated Diet

January 27, 2013 By Leave a Comment

The Flaws of a Wheat Dominated DietI never thought I’d have to give up wheat and gluten altogether.

Growing up in an Italian family, my diet was loaded with carbs and my favorite snacks were bread, pasta, and all things wheat and gluten. If back then someone would have told me that later on in my life I’d have to remove the best part of food from my daily diet, I’d have simply collapsed in dismay.

GLUTEN GOING, GOING, GONE…
Yet against all my wishes, over two years ago, I had to eliminate all wheat and gluten from my daily diet. I think it was one of the hardest things that I had to do; harder than giving up refined sugar, caffeine, and dairy. Wheat was my comfort food.

I still remember my mother on the phone reacting to the news: But how can you be intolerant to gluten…You are Italian! You grew up eating gluten, what happened?! No one in your family is celiac! What are you going to eat now…?!

Yes, I have asked myself those very same questions but back then I didn’t have half of the answers.

SO WHAT HAPPENED?
Very simple. The wheat we eat today is not the same wheat our grandmothers used for baking. The wheat as our grandparents enjoyed it has been (as you might know) genetically modified to confront a boom in global population and world hunger. In other words, far from what nature created. According to Dr. William Davis, cardiologist and author of Wheat Belly: Lose the Wheat, Lose the Weight and Find your Path Back to Health, 99% of the wheat grown worldwide is compromised or genetically modified.

Read Related: Gluten & Allergy Corner: Flourless Chocolate Almond Cupcakes

Nowadays, doctors and nutritionists recommend to avoid eating gluten and wheat even if you are not intolerant, allergic or celiac. In studies, those who removed all wheat sources from their diet lost weight, experienced relief from bloating, irritable bowel syndrome (IBS), asthma, migraine, joint pain, acid reflux, and their blood sugar got under control.

Beyond scientific results, I am a living proof of that. I was getting sicker and sicker unable to find the source of the problem, until I started a gluten and dairy-free diet.

WHY WHEAT COMPROMISES OUR HEALTH
If you think about it, wheat dominates our daily diet. It’s literally everywhere: we eat it for breakfast, we have crackers, cereal bars, and pretzels for snacks; we have a wrap, sandwich or pizza for lunch; pasta for dinner, and some late-night snack cookies with milk; and hidden in places you would have never thought of: soy sauce, sauces, and even beverages.

This high modified-wheat consumption creates an unhealthy cycle of repeated spikes in blood sugar levels, leading to insulin resistance damaging the liver, storing fat in the system, leading to diabetes or pre-diabetes, and other inflammatory diseases.

The Flaws of a Wheat Dominated Diet-Gluten FreeGOING GLUTEN-FREE
I am a firm believer that we are what we eat. So when nothing helped me, I turned to the food I ate. I knew something was off. I was in extreme pain; sometimes even unable to eat or be still and suffering from daily excruciating migraines, my blood sugar was out of control, and to top it all off a scary skin reaction.

THE ROOT OF THE PROBLEM
To confirm my suspicions, I got a special blood test to identify what my body was reacting against or not assimilating. The results were clear: intolerant to both gluten and dairy, among other issues.
The detox stage was very hard and challenging. But after 21 days I started feeling better, seeing the light at the end of the tunnel, and enjoying some great improvements.

Today, I don’t even eat gluten-free breads due to blood sugar issues that I need to keep on a very short leash. For very special occasions, I do feast on some homemade pasta or pastries. So it’s not all black and white. I have found a balance.

If you are considering to make the switch to a gluten free diet know that:

  • Today, chefs and restaurants are responding more and more to the rapid increase of gluten-free customers’ demands. Even chain restaurants have added GF items to their menus.
  • Besides information, there are plenty of gluten-free products available everywhere. Most of them are produced using rice, tapioca, or cornstarch—poor replacements for wheat. Quinoa, teff, millet, amaranth are better choices, yet eating only small portions of any of these is the key.
  • Put aside the myth that gluten-free products and foods are dull and tasteless. Many are delicious. And remember, before making any changes in your food habits and diet, talk to your doctor. Remember, that what might be good for some, might not be for you.

If you want to try a gluten-free recipe, here’s one of my most favorite, delicious, ones:

The Flaws of a Wheat Dominated Diet-Gluten-Free Chocolate Chip CookiesGLUTEN-FREE CHOCOLATE CHIP COOKIES
Yields: Over 3 dozen cookies

Ingredients
1 cup brown rice flour
1 cup white rice flour
2/3 cup sweet rice flour or potato starch
1/3 cup almond or tapioca flour
1 TSP xanthan gum (thickening and stabilizer)
1 TSP baking soda
½ TSP sea salt or Kosher salt
¾ cup unsalted butter, at room temperature, softened
¾cup firmly packed dark brown sugar
½ cup sugar
2 eggs at room temperature
2 TSP vanilla extract (GF)
2 ½ cup semisweet or bittersweet chocolate chips (GF)
½ cup toasted, chopped pecans (optional)

Instructions

  1. Preheat oven to 350ºF.
  2. Prepare two baking sheets with parchment paper.
  3. In a medium bowl, combine flour, baking soda, and salt.
  4. Using your hands, and electric mixer, or a stand mixer with a paddle attachment, beat butter until fluffy, about 2-3 minutes.
  5. Add both sugars and beat for another 2-3 minutes.
  6. Add the eggs, one at a time, beat until well combined and mixture looks shiny, about 2 minutes. Add the vanilla. Beat until well combined, and slowly add flour mixture to it and beat until just combined. (Do not overdo it.) Add the chocolate chips and pecans (if using). Beat until well combined.
  7. Drop dough by rounded teaspoons or tablespoons, 1 to 2 inches apart, onto the prepared sheets.
  8. Bake until golden brown, about 10-15 minutes. (Do not over-bake.)
  9. Let them cool slightly, about 2 minutes. Remove from sheets, enjoy warm, or let them cool completely.

Fernanda Beccaglia

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Filed Under: Desserts, Healthy Options, Recipes Tagged With: ,

Food Trends 2013

January 8, 2013 By Leave a Comment

Food Trends 2013Lamb belly, sour flavors, kagoshima wagyu, fancy fast food, creative food pairings, and sriracha popcorn…they are all among some of the top food trends for 2013. Look for them to either go mainstream or pick up heat and momentum.

SRIRACHA AND POPCORN…HOT STUFF
The perfect marriage, this sweet-and-spicy combo of Asian sauce and popcorn gives the classic treat the perfect touch.  And this spicy friend has some nutritional advantages as well.  In 2012, researchers revealed that it was a higher source of antioxidants than fruits and vegetables. Moreover, get ready to see it everywhere from a fancy appetizer, entrees, ice cream, and even breakfast!

Read Related: Raw Squash and Kale Salad with Pepitas and Cotija Cheese

Food Trends 2013-KaleKALE, EVEN HOTTER…NUTRITION-WISE
As we keep eating more mindfully, this superfood wins a special place in this new year. The more awareness we bring to our eating habits and food, the more superfoods like kale will remain a part of everyone’s menu.

MORE MENU OPTIONS
As we raise food awareness, we will see more restaurants, cafes, and even food markets offering more gluten-free, dairy-free, non-GMO, vegan, and vegetarian options including pastries and desserts.

SMALLER IS BETTER
Say goodbye to large dishes—we are entering a more humble trend where smaller dishes will rule. Speaking of smaller, tapas and montaditos will lead the way.

Food Trends 2013-Smaller DishesSOUR HITS THE SWEET SPOT
Yes, bitter flavors will be hot and trendy and they will balance flavors; adding body and sophistication to all dishes. You will see them taking over both food and drinks including fermented and pickled foods, bitters, and aperitifs.

LAMB VS. PORK: THE BELLY OF THE BEAST
Pork belly definitely had its time of glory in 2012.  Well, lamb belly is coming to take its place in 2013 and so is kagoshima wagyu—no, not just wagyu beef (that’s so 2012).

Kagoshima wagyu beef (Japanese beef) is super tender and full of flavor; the results of carefully raised cattle in green and natural environments. But no worries, you won’t need to pay for all five stars to try it—it’s coming to the local restaurant near you and it will be most likely served with hand-cut pomme frites.

What’s your 2013 Food Trend?

Fernanda Beccaglia

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Filed Under: Family Night Faves, Menus Tagged With: , ,

Weekend Cooking: Stay-Home Brunch Ideas

December 28, 2012 By Leave a Comment
Brunch Ideas

New Years Day Brunch

Editor’s Note: This New Years Day Brunch can be enjoyed year-round!

Traditionally on New Year’s Day, I like to go out for brunch. I find it a way to treat myself and start off the New Year with ease and fun. On the other hand, some years I enjoy staying in, lingering in bed…no rush, no agenda, no stress, just unwind and unplug from the celebrations the night before.

HOME SWEET HOME
New Year’s Day is the perfect occasion to relax with friends and enjoy your family over a leisurely brunch. So, if you decide to stay in here are some ideas and recipes to start the New Year off on a delicious and relaxing note…without leaving home.

Start off the New Year on the Right Foot:  And that means toasting the right way. So, should I have Mimosa or Bellini? That’s the question.  Here’s the answer…why not both?

Read Related: Salted Cod Hash With Scrambled Eggs & Dumplings

MIMOSA

Ingredients
6 TBSP orange liqueur like Grand Marnier
1 bottle brut Champagne or Prosecco, chilled
½ quart fresh orange juice, no pulp

Instructions
Add 1 TBSP orange liqueur to each glass of champagne. Then add champagne to fill 2/3 of each glass and top it off with orange juice. Serve immediately.

EASY BELLINI
To make a Bellini add peach or nectarine nectar to a tall glass of champagne and top off with champagne. Serve immediately.

Hot Chocolate

Grownup Hot Chocolate

HOT CHOCOLATE COFFEE FOR GROWN-UPS
Yields: 2

Ingredients
2 oz coffee liqueur like Tía María or Kahlúa
1 TBSP unsweetened cocoa powder, extra for dusting
Pinch cayenne, optional
1 oz Amaretto
Hot freshly brewed espresso, or strong brewed coffee
Fresh whipped cream, for topping
Cinnamon powder, optional

Instructions

  1. Pour 1 ounce of the coffee liqueur into a coffee cup. Put the cocoa powder on another cup.
  2. Dip the rim of a cup or mug in the coffee liqueur and then in the cocoa. Add the remaining coffee liqueur and the amaretto. Fill with hot coffee and top with whipped cream, and cinnamon powder.

SPICED CHOCOLATE FOR KIDS
Yields: 8

Ingredients
4 ½ cups organic whole milk
4 Small dried red chilies de árbol
3 Cinnamon sticks (break in half if they are too long)
3 cups espresso
1 ½ cups sugar
1 ¼ cups unsweetened cocoa powder
½ cup powdered sugar
1 cup whipping cream
Cinnamon, for dusting

Instructions

  1. Combine the milk, chilies, and cinnamon sticks in a heavy large saucepan.
  2. Bring to a simmer over high heat. Remove from the heat. Cover and steep for 10-15 minutes.
  3. Whisk in the espresso, sugar, and 1 cup of cocoa powder.
  4. Bring the hot chocolate to a simmer, whisking frequently. Remove and discard the chilies and cinnamon sticks.
  5. Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl until blended and well combined. Add the cream and whisk until thick.
  6. Ladle the hot chocolate into 8 chocolate mugs. Spoon the chocolate whipped cream on top and serve immediately. Dust some cinnamon powder on top, optional.
Pancakes

Walnut Pancakes

BANANA WALNUT PANCAKES WITH SPICED MAPLE BUTTER
Yields: 6-8

Ingredients
2 cups buttermilk, (or make your own: 2 cups whole organic milk with a splash of fresh lemon juice. Let rest for 10 minutes.)
3 eggs
1 TSP pure vanilla extract
2 cups all-purpose flour
1 1½ TSP baking powder
1 TSP baking soda
pinch sea salt
4 TBSP sugar
½ cup walnuts or pecans, toasted and ground
½ stick unsalted butter, melted
3-4 bananas, peeled and sliced in circles
Maple butter (see recipe below)
Confectioners’ sugar, to garnish
Candied walnuts or pecans, to garnish
Fresh whipped cream, to garnish

Instructions

  1. Preheat oven to 200º F.
  2. In a large mixing bowl whisk the buttermilk, eggs, and vanilla together until well combined.
  3. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spatula or whisk.
  4. Fold in the walnuts or pecans, adding most of the melted butter and whisk until smooth. But do not over mix.
  5. Heat a skillet over medium-low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan.
  6. Cook the pancakes on one side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8-10 minutes. Transfer the pancakes to a warming plate in the oven while you make the rest.
  7. To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1½ minutes. Sprinkle with confectioner’s sugar and candied pecans. Serve with fresh whipped cream on the side.

Cook’s tip: The trick to perfect round pancakes is pouring the batter in the same spot and letting it roll out to a complete circle.

SPICED MAPLE BUTTER

Ingredients
2 sticks unsalted butter, softened
¼ cup pure (high quality) maple syrup
½ TBSP cinnamon powder
Pinch cayenne
2 TBSP raw honey
parchment paper

Instructions

  1. In a mixing bowl, using a spatula, mash the butter with the maple syrup, spices, and honey until well blended.
  2. Roll it up in the parchment paper like a tube, and twist the ends.
  3. Chill in the refrigerator for 30-45 minutes or until hardened.

MORE IDEAS TO SHARE & SAVOR

  • Don’t forget those warm crusty breads, baked goods, and spreads.
  • Keep it hale and hearty with roasted meats, eggs, and potatoes (anything goes).
  • Add some contrast serving some cold items; either cold cuts, fresh squeezed juices, a cheese plate, fresh pears with dates and goat cheese, brie or creamy dips, figs, and apples.
  • Serve those baked ham leftovers with some roasted potatoes or some easy and delicious crispy hash brown potatoes.

MY TOP 3 CHOICES ON THE SWEET SIDE

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Filed Under: Breakfast, Hosting and Holidays, Recipes Tagged With: , ,

Tasty Trends: Armageddon Burgers, Doomsday Menu Ideas & Mayan Day of Doom

December 20, 2012 By Leave a Comment

Beccaglia-Last SupperThe end is near, Doomsdayers claim, based on an interpretation of the Mayan calendar that says the world will end when the calendar ends the day of winter solstice, 12/21/12 at 11:11 GMT.

From parties with live music and drinking, simply drowning your sorrows, to bacchanalian menus, hogging supplies like food and even weapons…many fear it will all come to an end on December 21. I have found myself pondering what would I like to be doing if the world really ended on the 21st of December?  What would I eat if that was my last supper ever?

ARMAGEDDON Á LA CARTE
Some restaurants  have been advertising their Biblical Themed dishes and their Doom’s Day menu ideas that include everything from The Last Lamb of God, Chicken of Mass Destruction, Mayan Prophecy Feast, to the Armageddon Burger featured here.

Read Related: Marcela Valladolid’s Burgers Al Pastor

Yet perhaps the most infamous one is made of 50% ground beef—in some cases a mix of lamb, pig, and cow—and 50% bacon, pork belly, lamb belly, duck fat and/or pancetta. Once done, the burger is wrapped in (more) bacon and stacked with thinly slices of chorizo and prosciutto.

Did I mention there is a green, healthy side? There are some leaves lettuce and slices of tomatoes.

Fries anyone? Not that you’ll need more fat but yes, it comes with double-fried fries dusted with cayenne pepper and served with chipotle mayonnaise for dipping.

WHAT’S THE FUSS ABOUT THE END OF THE WORLD?
Pretty simple and fantastic all at the same time…we’ll apparently experience a unique planetary alignment that for many (except doomsdayers) will represent the beginning of a “new era” or awakening of the collective consciousness. Moreover, according to astrologers, December 21, 22, and 23 contain the most remarkable set of astrological, astronomical, energetic, and historical happenings that hold the greatest possibility for the grandest awakening of our time in the history of humanity.

According to NASA, there’s nothing to fear. In fact, they are so confident that they will be no apocalypse that they have released a video titled Why the World Didn’t End Yesterday.

In case you decide to celebrate the end of the Mayan calendar here is the once-in-a-lifetime burger.

THE ARMAGEDDON BURGER
Serves: 8

Ingredients
Burgers
½ lb. ground lamb
½ lb. ground chuck
½ lb. ground pork
½ lb. bacon, pancetta, pork, or lamb belly
1½ tablespoon duck fat, butter, or olive oil
sriracha sauce, optional, to taste
sea salt and pepper to taste
1 tablespoon fresh parsley, chopped
1½ tablespoon fresh parmesan
1 egg, beaten, to bind ingredients
16 bacon strips, sauté, to wrap burgers (2 slices per burger, or more if desired)
Brioche or burger buns, warm

Toppings
Crispy bacon strips, sauté
Crispy prosciutto slices, fresh or slightly baked or sauté
Chorizo, thinly sliced
Lettuce
Tomatoes, sliced

Side
French fries served with chipotle mayonnaise for dipping and dusted with cayenne pepper.

Instructions

  1. Prepare grill or preheat oven to 350ºF.
  2. In a large bowl, combine meats, bacon, fat or oil, and season to taste.
  3. Combine well. Add the rest of the ingredients, and form patties (4 inches in diameter, 1 inch thick).
  4. If using the grill, grill over medium heat. If using the stove, preheat a large pan over medium-high heat. Add some butter or oil and sauté until both sides are browned and slightly charred, about 2 minutes per side. Finish in the oven for another 10 minutes or until desired readiness.
  5. Prepare buns, wrap burgers with bacon strips, place burger on buns, top with more bacon, prosciutto, chorizo, lettuce and tomatoes.
  6. Serve immediately with or without the french fries.

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Filed Under: Lunch, Recipes Tagged With: , ,

How to Throw a Healthy Holiday Party

December 19, 2012 By Leave a Comment

 

Beccaglia-How To Throw A Healthy Holiday Party-Photo1The holidays are supposed to be a time of joy and connection; for eating, drinking, and being merry. Yet, many of us feel stressed and overwhelmed just by thinking about the holidays.

So here are some tips with a healthy spin to end this year and welcome the new one with some vibrant, uplifting energy!

HOSTING A HEALTHY HOLIDAY MADE EASY

The quick answer is…lighten up. When throwing a party, many hosts make the mistake of having too many options which lead to stress, worry, and probably having more than one thing flying out of control. Have you noticed when you go to an upscale cocktail party they only serve a maximum of three amuse-bouches? Yes, simple is the answer.

Personally, I choose to apply my culinary mantra: Keep it fresh and simple. You can’t never go wrong with that. It’s better to make a few simple and delicious recipes than to labor over twenty dishes that will leave you exhausted even before the party gets started.

QUICK TIPS:

Skip the meat unless they are cold cuts ready to go.

Avoid large trays with cheese (they can get really messy.) If you still want to serve cheese, choose not more than two on the harder side to avoid spreading and mess that may come with cheeses such as manchego, parmesan, gorgonzola, or blue cheese.

Stay away from fried foods.  They are a lot of work and can get pretty messy. Go for options like olives, nuts, spiced pumpkin seeds, babaganoush, or vegetable/cold cuts antipasto. Even empanadas can be prepared ahead of time and frozen.

READ RELATED: HAM AND CHEESE EMPANADAS

Think of items that everyone will enjoy; including the little ones.

And if your are a guest, or attending an office party, remember these tips for a healthier holiday eating.

QUICK TIPS PART 2:  GET ORGANIZED/ASK AND YOU SHALL RECEIVE

People love getting involved; feeling a part of the details of the celebration and helping put the party together.

But, before your guests ask what they should bring (or you ask them) have a list of suggestions of dishes you might need. Who needs multiple raw vegetable trays with dip and hummus platters?

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If you know that any of your guests loves to bake, put him/her in charge of dessert.

Same with drinks but, again, make sure to communicate your needs so you don’t end up with 20 bottles of Chardonnay. Yet, if that’s the case, you can always make a quick white wine sangría.

TAKING CARE OF THOSE WITH DIETARY NEEDS:

There is nothing worse (when invited to a party) that to find out that you can’t eat anything and have to explain to everybody why you are not eating.

So plan ahead of time, have some gluten-free options available, as well as a couple of vegetarian dishes and dairy free as well. In my case, because I am usually the one with more specific dietary needs, I am the one bringing those dishes.

One more thing, when planning your party think about dishes that can be served at room temperature. Easy does it; no muss, no fuss!

Butternut Squash Bites with Chipotle-Maple Syrup Glaze

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Ingredients:

4 C butternut squash, peeled and cut into 1-1/2 inch cubes

1 T extra virgin olive oil or coconut oil

Fresh rosemary leaves or sage, (optional)

1/3 C high quality maple syrup or raw honey

1 T chipotle powder

1/2 T ancho chili powder

1/4 T cinnamon

1 t nutmeg

1 T Dijon mustard with fresh lime zest or ginger powder

sea salt to taste

Instructions:

  1. Preheat oven to 400ºF and line a large baking sheet with aluminum foil.
  2. In a large bowl, toss squash with olive oil, rosemary or sage (if using), and salt.
  3. Arrange in an even layer on baking sheet. Bake for 15-20 minutes.
  4. Meanwhile, in a medium bowl, combine maple syrup or honey, chipotle and chili powder, cinnamon, nutmeg, mustard and sea salt to taste. Mix well to combine.
  5. Carefully remove squash from oven and brush glaze evenly on top.
  6. Return to oven and bake for an additional 20-25 minutes or until squash is cooked and tender.
  7. Stick a decorative toothpick into each square and serve warm with some of the glaze on the side (optional).

Need more recipe inspirations and ideas for your party?

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Filed Under: Appetizers, Featured Stories, Recipes Tagged With: , ,

The Sweet Life: Tres Leches Done Right

December 11, 2012 By Leave a Comment

The Sweet Life: Tres Leches Done Right

Editor’s Note: The following article is one in a series of Holiday inspired pieces, brought to you by Target. Seasons Greetings!

I never tried a pastel de tres leches until I moved to Florida. My new Cuban friends raved about it and it brought back sweet childhood memories of lady fingers cake with fresh peaches soaked in rich, condensed milk.

Pastel de tres leches (three milks cake) has many other versions: Cuban, Mexican, Dominican, Peruvian, Nicaraguan, among others.

Nevertheless, this cake—which can also be served for breakfast or merienda, is basically a sponge cake or butter cake soaked in three different types of milk: evaporated, condensed, and whole.

Read Related:  Banana & Dulce de Leche Strudel

Some people use heavy cream instead of whole milk or even both and they add rum or brandy to the creamy soaking liquid. Since the cake is soaked in a creamy, sweet combination of different leches, the end result is thick, sweet, and very moist .

SPONGE CAKE VERSUS BUTTER CAKE
To know which cake we should use, butter or sponge, for a tres leches…we need to understand their basic natures.  A sponge cake is a cake made of flour, sugar, eggs.  See note *

While a butter cake (also known as pound cake) also uses sugar, eggs, flour, its main ingredient in this cake is butter. And the key in a pound/butter cake is to use equal amounts of butter, sugar, flour, eggs. Thus, the name pound cake, synonym for a dense, rich cake.

You can use either. But since this is already a quite heavy cake, adding more heaviness or richness won’t make it more delicious. Therefore, a sponge cake is best suited for a tres leches cake.

*Some tres leches cake recipes might call for a small amount of butter. I skip it since I already have the fat and moistness from the oil.

Though a bit time consuming, this dessert is worth every bite and can be part of any special occasion.

PASTEL DES TRES LECHES
Serves: 10

Ingredients

Sponge cake
1½ cup cake flour
Pinch of sea salt
1 TSP baking powder
1/3 cup organic vegetable oil
1 cup sugar
1 TSP pure vanilla extract
5 large eggs
½ cup whole milk

Soaking Liquid
12 oz. evaporated milk
14 oz. sweetened condensed milk
¼ cup heavy cream with ¼ cup whole milk
1 TBSP rum, brandy or cognac (optional)

Topping
1 cup heavy whipping cream
1 TBSP confectioners sugar
Dulce de leche (optional)

Instructions

  1. Preheat oven to 325ºF.
  2. In a medium bowl, combine dry ingredients—flour, baking powder, and salt.
  3. In another bowl, combine the oil, sugar, and 1 teaspoon vanilla extract.
  4. Add eggs to the sugar mixture one at a time until well combined.  Stir in the milk, then gently fold in the dry flour mixture a little at a time.
  5. Lightly butter a cake pan or baking dish.
  6. Pour batter into pan and bake for 30-40 minutes or until a knife comes out clean when inserted in the center.
  7. Let the cake cool at room temperature until easy to handle. Turn it over onto a platter with high edges. Using a fork, pierce cake 20-30 times. Let it cool in the refrigerator for another 30-45 minutes.

Meanwhile, prepare soaking liquid:

  1. In a bowl, whisk together the three milks with the rum (brandy or cognac, if you are using any). Slowly pour the liquid over the cooled cake.
  2. Let refrigerate for about 1 hour or so, occasionally spooning the milk runoff back onto the top of the cake.
  3. Prepare topping and get ready to serve:

In a mixing bowl add heavy cream and confectioners sugar. Using a hand electric mixer beat mixture on high speed until firm peaks form. Spread it over the cake. For an extra latin touch, serve with dulce de leche on the side.

Fernanda Beccaglia

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Filed Under: Desserts, Recipes Tagged With: , ,

‘Tis the Season: A Foodies Survival Guide

November 29, 2012 By Leave a Comment

HOLIDAY EATING SURVIVAL GUIDE
Knowing when to stop eating while facing a table loaded with high calories and delicious choices takes determination and awareness.

We either get caught up in the stress and swirl of events, or we keep telling ourselves “one more and that’s it.”

It’s like knowing when you need to stop drinking because you know  that the next glass will be trouble.

The holidays might create a favorable environment to unleash (or repress) all sorts of feelings and emotions And whether we do it consciously or unconsciously, we tend to hide behind food.

Sugar, alcohol, and refined flours all fuel sluggishness and depression and, as they are processed faster than other foods you’ll keep feeling unsatisfied with the desire to eat more.

AN UNWANTED GIFT: HOLIDAY WEIGHT GAIN
According to studies, the average American gains around 9-15 pounds between Halloween and New Year. However,  you don’t need to be part of those statistics. Allow yourself to fully enjoy the holidays, make it memorably beautiful, not memorably tragic weight-wise.

So,  here are some of my personal tips I. Apply them to have the “most wonderful time of the year,” feel healthy and vibrant without binging, side effects, or gaining undesirable weight. And yes, you can have it all!

NEVER SHOW UP HUNGRY
Prepare yourself ahead of time with a bit of protein; raw almonds, eggs, protein shake, yogurt, or protein bar. Or, try eating fruit not to high in sugars – apples, pears, bananas with almond butter or coconut oil.

Protein takes time to digest and makes you feel satisfied, satiated, and less likely to ravage a table full of sugar and carbohydrates. Even more so if you have blood sugar issues like I do.

H²O FOR THE HOLIDAYS
Many people confuse being hungry with being thirsty. Usually, we are dehydrated. So next time you think you are hungry, drink water or ask yourself what do you really want/need. Hydrate yourself before eating or going to that party.

Read Related: Better Than Soda: Sweet Grapefruit Cherry Spritzer

BE PRESENT, BE MINDFUL
And no, this doesn’t mean you have to recite a mantra or sit in meditation while everybody feasts. This simply means to eat consciously, make conscious choices about the foods you are going to eat. Eat slowly and mindfully, chewing and enjoying every bite. When you are done, pop a mint, chew a piece of gum, and drink water. You won’t feel the need to keep eating, even if others still are.

HO-HO-HOLD OFF ON TOO MUCH ALCOHOL
Alcohol is highly acidic and caloric. And depending on what you drink, they are a bomb of carbohydrates and sugars. It doesn’t mean you shouldn’t drink at all; just do so with moderation. Drink slowly; keeping that water handy and without mixing drinks. Limit your alcohol intake to 1-2 drinks per occasion and do not overdo sodas, sangrias, fruit punches or egg nog.

Alcohol dehydrates the system and might make it easier to get drunk. Avoid that by drinking water in between glasses and by getting your healthy slice of protein first. Keeping yourself hydrated will help you keep your energy level up as well.

Learn more about Fernanda Beccaglia.


Filed Under: Healthy Options Tagged With: , ,