Tag Archives: light

Tomato confit

I love summer and I love tomatoes. Me and my daughter like to eat them at any time of the day, its our favorite snack.We are lucky enough to have our own grow tomatoes so in the summer its a tomatoes party every night.

Tomato confit are practically slow roasted in the oven at high temperature.This recipe is very versatile; the tomatoes confit  can be used like a side dish or like a dressing for your pasta,Its a very tasty dish. I suggest you to use a good oil extra vergin if possible.

Ingredients:

3 cup of cherries tomatoes or grape

1/4 cup oil evo plus 2 tablespoon

1 teaspoon Oregano

2 garlic cloves

1/3 cup parsley

2 cups bread crumbs

salt

a sprinkle of love

Method:

Preheat the oven at 400 degrees. Cut the tomatoes in half and place them in a baking dish covered with parchment paper.Add the 2 tablespoon of oil,oregano, salt and toss everything.

Place the garlic, parsley and 1/2 teaspoon of salt in a bowl and add the garlic{you can chopped it if you like}.Add the breadcrumbs and the oil and mix everything well.Sprinkle the crumbs on top of your tomatoes.

Bake for 30/40 minutes until the bread crumbs are nice and gold.You can now serve the tomatoes like a side dish, you can serve them on a piece of bread or you can use them to dress you pasta. If you do that I suggest you, 3 minutes before the pasta is ready, to put the amount of tomatoes that you wanna use for your pasta in a stir fry pan.Add 2 tablespoon of the pasta water, add the cooked pasta and stir fry for a minute or 2.Add some oil at the end. Yummy Delicious tasty dish.

Buon appetito

agosto 29 369

 

RICOTTA GNOCCHI

 

Gnocchi are a must in every Italian family! There are so many kinds of gnocchi like: potato gnocchi, beet and potato, pumpkin gnocchi, gnocchi made with bread, durum wheat gnocchi and cheese gnocchi! My family absolutely favorite are the classic potato and flour with a nice meat sauce or butter and sage sauce.

The other day my son, the gnocchi lover, he woke up and the first thing he said to me was; “mamma, can you make gnocchi for me today? Pretty please with cherries on top”? Of course I could say no but I had just one small problem, I ran out of potato but I opened the fridge and I found some ricotta so I decide to make ricotta gnocchi for him, well for the family!

Ricotta gnocchi are very delicate and way easier to make, they don’t require any too much work and you can make them in 15/20 minutes!Yup..not too long so what are you waiting for? Follow this recipe and challenge yourself, make them for your family or friends.

INGREDIENTS:

  • 500 grams of ricotta
  • 1 egg
  • 100 grams parmigiano cheese/parmesan 2016-07-19 11.15.27-1
  • 200 flour
  • Salt
  • ½ teaspoon nutmeg
  • A sprinkle of love

Method:

In a bowl put the ricotta, the parmesan cheese, egg, nutmeg, the sprinkle of love and start to mix with your hands or a spoon! Add the flour not all at once but a little bit at the time, add the salt and mix until the dough is nice and firm{it will take just few minutes}.

When the dough is done place it on your working surface, get a small piece and with your hands start to roll it out, very gently without pressing down! When you are ready you can start to cut the gnocchi out with a knife! Put them in a plate and sprinkle some flour so they won’t stick together.

Cook the gnocchi in salted water for 1 or 2 minutes, when they float they are ready.

Finish cooks them in a nice butter and sage sauce or tomatoes sauce.

For the butter and sage sauce: in a frying pan put some butter, let it melt and add the sage! Stir fry for minutes or two and add the gnocchi in. Sautee’ for a minutes and add more cheese if you like.

Buon appetito

If you wanna see the video of this recipe click on this like from my Facebook page

 

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Lentil Balls recipe

Lentils are one my family favorite legume! They are a rich source of numerous essential nutrients, particularly dietary fiber and protein so I suggest you to eat them regularly.

IMG_9958This dish is vegetarian so it’s perfect for the meatless night.

My kids love them.

Ingredients for 15 balls:

  • 500 grams lentils previously boiled
  • 1 boiled potato
  • 1 slice of bread
  • 1 egg
  • 2 spoons of Parmesan cheese
  • 2 spoons of bread crumbs
  • Salt
  • Pepper
  • Parsley
  • A sprinkle of love

 

Method:

Boil the potato, peel it, cut it in pieces and add it to the boiled lentils.

Mix everything and add the slice of bread that you previously soaked in milk.

Add the egg, Parmesan cheese, bread crumbs, parsley, salt and pepper and gently mix until everything is smooth.

Take a small amount of the dough and start to make your balls, you should be able to make 15 lentils balls.

Now put them in the fridge for 20 minutes until they are firm.

After that roll your ball in the breadcrumbs and fry them in a fry pan with 2 tablespoons of oil.

Voila your lentils balls are done.

 

Buon Appetito.

 

Carrots and Apple Healthy Sponge Cake

 

This cake is very delicious, light and healthy, the combination of apples and cinnamon will make your house smell divine.

My kids love it and sometimes I make it for breakfast, also it does stay for a few day on the counter,  you will just need to cover it with a kitchen towel.

Also I highly suggest to make it with your children,it can be a great activity at the end of the day kids love to stay around mommy.

Ingredients:

  • 100 grams flour for cake
  • 100 grams whole wheat flour
  • 125 ml vegetable oil
  • 100 grams brown sugar
  • 175 grams apple chopped up
  • 175 grams carrots shredded
  • 75  grams nuts I used almond chopped
  • 2    eggs
  • 2   tablespoon honey
  • 2   teaspoon cinnamon
  • 1 teaspoon baking soda
  • pinch of salt
  • a sprinkle of love (don’t ever forget that)

 

Method:

  • In a bowl whisk   eggs and sugar, honey, oil and then add the apples, carrots and nuts.
  • In a separate bowl sift flours, baking soda,  salt and cinnamon.
  • Add the flours mixture to the first bowl and mix for a bit.
  • In a cake pan spread some butter, put the parchment paper around and pour the mixture.
  • Bake in the oven for 45 minutes at 350
  • Buon Appetito

healthy sponge cake

 

 

Lentils and quinoa salad

Lentils bring back memories of my childhood, growing up in Italy, one of our weekly family dinners was pasta with lentils, lentil salad or lentils saute.

Today I want to share with you a modern version of my Mom’s lentil salad adding quinoa.

This salad is an explosion of wellness, if you are a lentils lover you will fall in love with it;  with quinoa, zucchini,  carrots and olives it can be a main dish served by itself as a gluten free meal or with a nice homemade bread.

Ingredients:

80 grams quinoa

100 grams of dry lentils

1 clove of garlic

1 bay leaf

half zucchini

1 carrot

1 tomato

2 spoons black olives without pits

half onion cut finely

salt

extra virgin olive oil

a sprinkle of love

Method:

Rinse your quinoa and put it in a pan with water. Let it cook for 20/25 minutes (read the instruction on the back of your quinoa package). When is done let it cool down.

In a separate pan with water, garlic and bay leaf boil your lentils.

With dry lentils sit in water overnight then boil for just 5-7 minutes.

In a bowl put your diced tomatoes, your shredded zucchini and shredded carrot, your olives cut in quarters and the onion cut in a very small pieces.

When the quinoa and the lentils are cooked and cooled down put them with the veggies in the bowl and dress them with extra virgin olive oil, salt and pepper.

Put your salad in the fridge until is time to serve.

Buon appetito

april 2014 105 salad lentils

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Stir-Fry cabbage

Cabbage is one of my favorite vegetable.

We used to grow our own cabbage back in Italy so this lovely, healthy vegetable it was on our family dinner table every week.

This recipe is very easy and quick to make also very healthy and low calorie collage verza per blog

Ingredients:

1 cabbage

2 cloves of garlic

2 glasses of broth or 1 cube bouillon dissolved in water

1 teaspoon of oil EVO

salt and pepper to taste

a sprinkle of love

Method:

First thing we need to cut our cabbage,you have to cut it in half first then in quarters.Now cut it up in strips.

Get your fry pan now   and pour the oil and garlic and let them stir fry for a bit  until the garlic has a nice golden color,add the cabbage and the broth,salt and pepper and give it a nice mix.

Cook it for 20 minutes with a lid on.Check your cabbage once and a while and add more water if it need it.

When the cabbage is nice and soft is ready to be eat

Enjoy

Rice and Parsley soup

Rice and parsley soup is a tradishional dish from Lombardy where I grew up.
Its a very delicious soup that bring me back memorie if my childhood.
My wonderful nonna used to make it for us all the time with the fresh parsley from the garden.I love her so much

This soup is very easy to make you need just few ingridient like rice,parsley butter and grated grana/parmiggiano

So lets do it

Ingridients:

300 grams rice

15 grams butter

2 leaves of sage

Parsley a nice big bunch

Broth 1.5 lt

Salt

Grated parmiggiano cheese

A sprinkle of love ( never forget that)

Method:

To start you need a nice broth
I used leftover vegetable broth from yesterday.

Bring your broth to boil in a big pot and add the rice and let it cook for 20 minutes
In the meanwhile clean your parsley and your sage.
Cut them with a knife not to fine

When the rice is ready put the salt,turn the heat off and add the butter the parsley and the sage.
Mix very well and serve your rice with some parmiggiano cheese

Hope you enjoy it

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