Tag Archives: vegan

WINE TARALLI

Taralli are typical of southern Italy. Like all Italian foods, several regions of the south have their own version of Taralli with varying shapes and different flavors which include fennel seeds, black pepper and red pepper flakes.  Taralli can be sweet as well with a sugar glaze on top,in Italy they are often enjoyed deep in wine or coffee. I love to deep them in my afternoon coffee.  They are almost like a cracker, bread stick but way better. This recipe is very simple, no sugar and no yeast but instead Wine. I got the inspiration from an Italian Blog that I follow http://blog.giallozafferano.it/loti64/ . The result was awesome, these Taralli will be perfect  for the goodies bag that I m preparing for the fundraiser next Wednesday. I love to deep them in my afternoon coffee.

Ingredients:

  • 500 grams flour
  • 200 ml white wine
  • 130 ml oil evo
  • 1 teaspoon of salt
  • fennel seeds
  • a sprinkle of love

Method:

  • In a bowl put the flour, the fennel seed, the wine, the oil and the salt and mix everything{ if you have a mixer I suggest you to use it}. Mix very well until the dough is nice and silky.
  • Cover it with plastic paper and let it rest for 20 minutes. Now its time to roll out your Taralli and I suggest you to call your kids, its a fun activity for them plus you build precious memories.
  • Take a small piece of dough and, using the palms of your hands and applying gentle pressure, roll the dough into a rope of approximately 1 cm wide. Pinch both ends together to form a circle. The rope has to be 3/4 inches long more or less.  Place the Taralli on your board. Now they need to be boil; put 10 Taralli at the time in a boiling water, when they float pick them up with a scoop colander and placed them on a baking sheet covered with parchment paper. Before to cook them its better to let them dry out for few hours or better until the day after. For mine I let them  dry for 5 hours and then cook them for 30 minutes at 400 until they are nice and gold. For mine oven the last 10 minutes I cook them on broil.
  • Buon Appetito
  • taralli-2

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

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Detox Lentil Soup with Ginger and Turmeric

Full of fiber, protein, iron, and vitamin B, lentils are inexpensive and make a great meat substitute or side dish. Adding Ginger and Turmeric it s detoxifying too.

 

Ingredients:

  • 1 onion
  • 2 carrots
  • 1 celery stick
  • 4 cups of water
  • 200 grams lentils previously soak in water for few hours
  • 2 teaspoon of turmeric
  • 20 gram fresh ginger
  • Salt
  • A sprinkle of love

 

Method:

  • Clean, peel and cut the vegetables and put everything in a pot.
  • Add now the 4 cup of water and sprinkle some salt.
  • Let it cook for 30/40 minutes and then add the lentils.
  • Let it cook for 20 more minutes on a medium heat.
  • When everything is ready blend everything in a blender, add the Turmeric and the Ginger.

 

Buon appetito and stay healthy.

 

lentils soup 2

 

 

 

Quinoa ball

Let’s say the truth, kids don’t like quinoa, at least mine but because it is very healthy they have to eat it.

I did try so many recipe and this is our favorite, hopefully will be yours too.

Ingredients:

300 grams quinoa

100 grams carrots cut in small dice

100 grams zucchini cut in small dice

100 grams cornbread mixture or regular breadcrumbs

1 teaspoon fresh parsley or frozen

100 ml oil

Salt

Pepper

A sprinkle of love

 

Method:

First thing you need to wash the quinoa, pour it in 2 cups of boiling water and cook it for 15/20 minutes.

Let it cool down; in the meantime let’s cook the veggies.

In a frying pan put the carrots first add a glass of water and cook them for about 10 minutes and then add the zucchini, a sprinkle of salt , 2 tablespoon of oil and cook them until they are tender.

Let it cool down.

Now it’s time to make our ball so mix the veggie with the quinoa add 2 tablespoon of oil, parsley, salt and pepper and mix with your hand. This part I think is very stress relief.

Take a small piece of mixture, put it in your hand and give it a circle shape.

If does not stick together add some cornbread mix.

Cook them now in the oven for 15/20 minutes.

Buon appetito.

quinoa ball

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

Kale,pomagranade and avocado salad

This salad is an explosion of health.

The pomegranate,the kale and the avocado  are very full of vitamins, and they are considered super foods.

It is very easy to make, the only thing about this salad is that  is  a little be bitter but, eh  it is good for you so you better eat it.

Ingredients:

  • 1 avocado cut in dices
  • 1 pomegranate
  • 1 bunch of kale.
  • half  lemon
  • oil EVO
  • salt
  • a sprinkle of love

Method:

  • Cut your avocado in dices and put it in a small bowl with a juice of half lemon
  • Wash your kale and cut it in chunk and put it in a big bowl,clean your pomegranate  take all your seeds out and add it to the kale,add the avocado too and mix very well.
  • Pour some oil EVO and salt and mix very well.
  • I served this wonderful salad with  BBq salmon
  • Stay healthy and Buon Appetito

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SQUASH AND POTATOES SOUP

SQUASH AND POTATOES SOUP

Fall is coming and my favorite part is the variety of squash that we have. I love to use squash for my cooking, I use it in so many way, for example:  Gnocchi, Risotto, Soups, Roasted it, Muffin, Pasta sauce; I love it for stuffing my Ravioli and so many other way. Squash is very versatile and most important is very healthy so I highly suggest you to add it to your family menu.  This is one of the easiest ways to use it, making a soup. My favorite squashes are: Butternut Squash and Kabocha. For cooking I try to avoid the pumpkin, I use that for Halloween decoration and carving.

One of my favorite family traditions is to go to the pumpkin patch to pick up the pumpkin for Halloween. I really love that, I enjoy the afternoon with my kids choosing the best one and touring around the farm.

Last year I add Squash Gnocchi to my cooking classes list and they were a great success, my clients loved them so much, they are very different from the potatoes Gnocchi but still really good. Let me know if you like this recipe.

Ingredients:

  • Half  squash cut it in small pieces
  • 1 Garlic or half onion
  • 2 potatoes cut in small pieces
  • 2 tablespoon oil
  • 600 ml  of vegetable broth
  • Parmigiano Reggiano
  • Salt and pepper to taste
  • Nutmeg if you like
  • A sprinkle of love

Method:

  • Put the oil and garlic in a pan and let them stir fry for a bit.
    Add the potatoes and the squash and stir fry for few minutes.
    Now it’s time to add the broth, put the lid on and let it cook for 30 minutes until the vegetables are soft.
  • After that you can mix everything with a blender, if it’s too thick you can add more broth.
  • When everything is blended add 1/2 teaspoon of nutmeg if you like, Parmigiano Reggiano cheese and some oil EVO. Enjoy it like this or if you like you can add some crispy pancetta or bacon, it will defiantly give more flavors.