Archive for the ‘food’ Category
Mediterranean Cooking on a Budget
This isn’t a traditional What’s Cooking Wednesday post. In fact, it’s not even written by me (welcome dear Heather of Yummi Sushi Pajamas!), but it’s full of great information–and TWO recipes–for those trying to eat healthier and save money. Pretty much all of us, I imagine?
But before we get to Heather, in other food news:
I wanted to let you know that Sara of Ms Adventures in Italy and I, as co-hosts of World Nutella Day, (yes, it’s coming faster than you realize!) are holding a contest and giving away some Nutella!
All you have to do is tell us about your first time. Eating Nutella, of course. Get the deets, enter over at the World Nutella Day Facebook Fan Page–coming up on 1800 fans!–and why not become a fan while you’re there?
OK, take it away Heather!
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I am so excited to be guest posting on Bleeding Espresso! Here I am to talk about Mediterranean cooking on a budget.
I’ve been lucky enough to make three separate trips to the Mediterranean. Every time I come home, I look around and wonder how I can bring something of the Mediterranean lifestyle into my American living. It’s not an easy thing to do since in a lot of ways the culture couldn’t be more different, but there are some things I’ve been able to manage.
For me, food was the easiest change to make. Mediterranean meals are based on fresh, local ingredients with smaller portions of meat, healthy fats, and lots of veggies. I loved the food when I was there, and I knew I could find ways to work it into my cooking. Following the Mediterranean diet (whole grains, healthy fats, lean proteins in small amounts, and tons of produce) helped me lose six pounds without ever having to measure a serving or count a calorie.
The problem came when the economy took a downturn and I changed my shopping style. Instead of shopping from a preplanned list, I’ve started clipping coupons and shopping sales. It saves us a lot of money, but makes it tough to purchase particular items for specific recipes. Saving money meant changing the way I thought about incorporating the Mediterranean mindset.
Instead of searching for Italian or Greek inspired recipes, I’ve started shopping at local farmers markets. I spend a lot of time putting together recipes from whatever I’ve got in the pantry (lots of canned fruits, veggies, and beans) and whatever produce I am able to grab from the local stands. I am trying to embrace the fact that it’s not olives, capers, or lamb that make a meal Mediterranean. I am learning to embrace the Mediterranean mindset of using what’s fresh and local instead of trying to incorporate specific ingredients.
Last week’s attempt resulted in two extremely good dinners made from local ingredients and pantry leftovers. My first experiment was born from the need to use up two pounds of plums before they rotted. I peeled and pitted all of the plums, then put them in a skillet with:
- A clove of minced garlic
- 1 ¾ cups of sugar
- ¾ cup cider vinegar
- ½ tablespoon ground mustard
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
- ¼ teaspoon ground cloves
I boiled it all down, using a spoon to crush the plums a bit better, and waited for it to reduce. It took maybe a half hour total. I used the sauce to top some cooked chopped chicken I had in the freezer, and put it all over some ziti. It turned out really well, and went great with a simple side of sautéed zucchini.
Experiment two was even more adventurous. I sautéed the rest of the zucchini in a little bit of olive oil and garlic. I boiled some penne pasta while the zucchini cooked. After I took the zucchini out of the pan, I tossed in a little more olive oil and a can of sardines I’ve had sitting around forever. The sardines (I chopped them first) cooked down nicely until they were just crisp salty bits, and I tossed in some bread crumbs to soak up the leftover oil. Once that was all done, I tossed the zucchini and pasta into the pan just so it could all warm up together. It was really good and so easy!
Now I feel confident that I can get whatever is fresh at the farmers market every weekend and just make it work with what I’ve got at home. I try to keep some basics like olive oil, lemon juice and capers on hand, and just toss in whatever else I have. It takes some courage, and lots of experimentation, but eventually you’ll find your own style using things you can get inexpensively and creating quick, easy meals that are reasonably healthy.
I know these ideas don’t compare to the amazing recipes featured here on Bleeding Espresso [so NOT true, Heather!], but they’ve been a hit at my house!
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Heather Hurd is a freelance writer and blogger. She writes about food and wine for Examiner.com and blogs at Yummy Sushi Pajamas about raising a family and enjoying the good things in life.
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They sound delicious!
How have you been saving money on food lately?
Do you enjoy the Mediterranean Diet?
Love Thursday: Fallen Love Apples
I don’t know if our garden neighbors just have too many pomegranates for their own good or what, but this is currently the scene of the crime over that way:
Couldn’t help but notice this little lovely though:
Happy Love Thursday everyone!
Do you love pomegranates as much as I do?
2nd Annual O Foods Contest for Ovarian Cancer Awareness Month Roundup Part 1
A big thank you to everyone who participated in the 2nd Annual O Foods for Ovarian Cancer Awareness Month Contest by donating, posting the announcement, and/or submitting fabulous recipes.
In these two years, we’ve raised $600 for the Ovarian Cancer Research Fund, gathered nearly 100 fabulous O Food recipes, and hopefully reached many women with important information about ovarian cancer, particularly regarding signs and symptoms.
Remember, you can still donate to the Ovarian Cancer Research Fund, and here are another 5 ways you can contribute to ovarian cancer awareness through jewelry. Other posts related to the Ovarian Cancer Awareness Month events include:
- Interview with Gina DePalma whose battle with ovarian cancer inspired this event
- Angela Moore Jewelry for Ovarian Cancer Awareness
- Information on Teal Toes
Remember Gina herself will be choosing the grand prize winner this year–and winners will be announced on Friday, so be sure to come back then!
And now, it’s time for Part 1 of the roundup (as I remind you that I made the classic, tasty Spaghetti Aglio Olio e Peperoncino for this year’s O Foods Contest); Sara has Part 2 of the roundup at Ms Adventures in Italy.
First I want to thank those of you who posted the contest announcement and are eligible for the Teal Toes gift bag prize (if you’re not listed here or at Sara’s place, let us know!):
- Jen of A2EatWrite
- NYC/Caribbean Ragazza
- Italytutto
- Girasoli at Shave Ice and Gelato
- Maria at My Place in the Sun
Now, let’s start off with some appetizers, soups, salads, side dishes, savory tarts, and even some “first dishes” as we’d call them in Italy:
This Insalata Calda d’Orzo comes from a very special blogger close to this cause–Gina DePalma’s cousin Nicki who blogs at Color Me Inspired. I’m especially loving how the colors of the Italian flag shine through here. Such fabulous presentation! Thanks Nicki!
I’m including pesto here since it can be used as an appetizer, but of course you can always mix it up with pasta as well for a snazzy primo piatto. Check out Ivy‘s Mint Pesto with Almonds and Graviera at Kopiaste. Mmmm I can taste that minty goodness from here! Grazie mille Ivy!
Here is a fabulously healthy and tasty way to enjoy the beloved potato. Diana of GardenCuizine shares her recipe for Oven Roasted Rosemary Potato Fries (which, by the way, features yet another “O” if you consider the rosemary is “rosemarino” in Italian). Thanks so much Diana!
Next up is Amy‘s Tomato Salad with Asiago Cheese over at Tomato Hill. I must admit that the tomato and any kind of formaggio are two of my very favorite “O” foods. Great combo here, Amy! Thanks for participating!
The Food Hunter contributes Orrichiette with Ragu alla Bolognese over at the Food Hunter’s Guide to Cuisine. You’ll often see this adorable ear-shaped pasta paired with greens like broccoli rabe, but I agree with the Food Hunter that it’ll work just fine to catch up tasty bits of bolognese as well. Thanks Food Hunter!
Oh wow. Check out Elle‘s Greek Omelet for Breakfast, which has pine nuts, oregano, spinach, feta, and oh I’ll just stop there before you make a drooling mess on your keyboard. Elle blogs at Feeding My Enthusiasms. Thanks for participating Elle!
Our dear friend Judith of Think On It! sent in this wonderful Olive Spread with just three ingredients that all incorporate the “O”: olives, peperoncino, olive oil. I *know* this will be a huge hit at my house when I make this. Thanks so much Judith!
And while we’re talking olives, be sure to check out the Olive Focaccia over at La Vita è Bella! Thanks for sending this in Grace!
Another dear friend in Italy, Michelle of Michellanea, sent in this Spelt Salad with Fennel and Pomegranate, which in Italian is Insalata di farro con finocchio e melagrano. Helloooo O’s! This sounds delicious, awfully pretty, and great for fall as well now that our pomegranates are coming back into season. Thanks Michelle!
Jen of NJ Epicurean serves up a hearty Onion Soup with Loads of Thyme and Giant Gruyère Crostini. The recipe comes from Epicurious, but Jen makes it all her own even serving it up in an adorable heart-shaped bowl. Thanks so much for sending this in, Jen. I imagine quite a few fall and winter days will be warmed up thanks to you!
Lavanya at Pieces of paper, squiggly lines shows there’s much more than writing in her bag of tricks. Check out this Orange and Tomato Rasam, an autumn twist on her prized Pineapple Rasam, which she notes is “something of a south Indian ‘delicacy.'” I’ve never had any rasam, but I’d love to head over to Lavanya’s for my first taste. This looks amazing. Thanks Lavanya!
Now back here in Calabria, we have Cherrye‘s Wild Mushroom Risotto over at My Bella Vita. OK, the recipe is really her husband’s, but it hardly matters when you have a plate of creamy porcini risotto in front of you. Seconds please! Thanks for sending this in, Cherrye (and Peppe)!
Girlichef contributes these Stuffed, Wrapped Jalapeno Peppers. Um, did somebody say cream cheese *and* bacon? Wow. I’m *so* in, girlichef. If you click over, you’ll find a whole series of droolworthy photos, but don’t say I didn’t warn you. Thanks girlichef!
Palma at Palmabella’s Passions sent in this lovely Onion Fig Tart. Sounds like a gorgeous combination with the onions and figs, two of my very favorite foods. Palma created this based on a tart she saw at a bakery in Washington; excellent work! Thanks Palma!
Lisa is Cooking sent over this refreshing Mango Salmon Salad. Salmon is one of my very favorite foods, and I don’t eat it nearly enough. This salad is tossed with a lime shallot vinaigrette and a little arugula. Yum! Thanks for showing us another way to enjoy salmon, Lisa!
Erika at Sweet Pea sent in her Avocado, Goat Cheese, and Quinoa Salad. I’m not sure it gets much healthier and tastier than this…and you *know* I’m all about the goat cheese! Thanks so much for contributing this fabulous recipe, Erika!
Now for some hearty main dishes:
Maria of My Place in the Sun sent over some Chicken Fricasee Abruzzi Style, which translates to Pollo all’abruzzese coi pomodorini e le olive, i.e., lots of “O” love in Italian. This looks like something that could easily be served on a Calabrian table too–so of course I love the looks of this. Thanks Maria!
Jerry of Jerry’s Thoughts, Musings, and Rants! sent in an appetizer and main course all in one–Onion, Potato, Pancetta, and Rosemary Pizza. Some of my favorite foods combined all on a pizza? Yeah, that’s pretty much heaven right there, Jerry. Thanks so much for sending it in!
And last but certainly not least, dessert:
Deeba of Passionate About Baking sent in these Cappuccino Buttermilk Muffins, which you *know* I’m all over. You may be wondering whether cappuccino is really a food. Well it certainly is in my book but in any event these are also loaded down with chips made of cioccolato. Yum yum yum. Thanks Deeba!
*UPDATED: Two last O food recipes that slipped through the cracks:*
Noelle of An Opera Singer in the Kitchen submitted a gorgeous Chilean Charquican and Tomato Salad. That’s pronounced Char-KEE-can, and Noelle describes it as kind of like a pot pie and great for hiding veggies (plus it has potatOes!); the tomato and red onion salad goes beautifully with it. Thanks Noelle!
The Happy Cook‘s gorgeous Brazilian night cocktail made of Batida de Coco, vodka, and Blue Curacao over at My Kitchen Treasures. What a way to wrap up the roundup. May I have another?
Thanks so much for all these great O Food recipes!
I know there are a lot of recipes (and we’re very grateful for the wonderful response!), but don’t be overwhelmed! Simply bookmark the round-up pages (and Stumble too if you like!) so you can come back when you have a few moments here and there.
Remember the second half of the round-up is over at Sara’s Ms Adventures in Italy, and be sure to come back Friday for the announcement of the winners!
O Foods Recipe: Spaghetti AgliO OliO e PeperoncinO
I had lots of ideas for what my O Foods for Ovarian Cancer Awareness Contest recipe would be, but in the end, none was better than one of our standby favorites that is just *laden* with O’s.
Spaghetti AgliO OliO e PeperoncinO
- Spaghetti for two people
- Water for pasta
- A few tablespoons of oil
- 3 cloves of garlic, peeled and slightly crushed
- 1 hot pepper, chopped, or hot pepper flakes to taste
- Salt to taste
- Optional: bread crumbs, chopped parsley and/or grated cheese
1. Put water for pasta on to boil.
2. Prepare garlic and pepper.
3. Once the water is boiling, add salt and pasta; remove when al dente.
4. In the meantime, just a few minutes before the pasta will be ready, heat oil on medium and then add the garlic, hot pepper, and salt to taste. Just let the garlic get a little brown, but be careful so it doesn’t burn.
5. Remove the garlic, add the pasta to the pan, and toss well together, leaving it all over the heat for about a minute as you mix.
6. Sprinkle with bread crumbs, parsley and/or grated cheese, allowing it to blend together a bit more before removing from heat.
7. Serve hot.
Buon appetito!
You still have until Monday, 28 September 2009 to get your O Food recipes in! Find out all the info on the contest here–which includes the text you need to include in your post to be eligible for prizes.
Love Thursday: Love in the Grilled Pollo
I love grilled food. Any kind of meat, vegetables, even fruit…grilled pineapple anyone?
P and I don’t have a *real* grill quite yet, but our little contraption works just fine, and we’ve been using the heck out of it this summer. P, of course, is the Grill Master, while I prep anything not made over the coals like salad and bread and take care of tasks such as setting the table, keeping the wine glasses filled, etc.
I love the flow of activity on grill nights as we each perform our assigned tasks separately but in perfect concert, each contributing to the finished product little by little until we finally sit down to enjoy the feast.
There’s always such a handsome reward after all that prep, and it’s made all the better when P brings the plate of ali di pollo (chicken wings) to the table and announces:
“Guarda il cuore!”
Look at the heart!
I also love when P implores me to get the camera for a Love Thursday post.
Happy Love Thursday everyone!
P.S. No, this isn’t my official O Food Contest contribution, although it could be since pollo ends in O! What are you making? Remember you have until 28 September to get those recipes in!
And this just in:
Check out the Third Annual Live Webcast on Ovarian Cancer tomorrow, 18 September at 12:30 pm EST. The webcast will be held at the Omni Parker House Hotel (60 School Street) in Boston in the Press Room. Coalition members, survivors and doctors will be answering your questions.
To view the live webcast, visit OvarianCancerAwareness.org and click under the event “Live Webcast” where it states, “click here to watch.” You will then be asked to log in with your name. The live feed will begin at 12:00 pm and the broadcast will start at 12:30 pm.
Michelle Kaminsky is an American attorney-turned-freelance writer who lived in her family's ancestral village in Calabria, Italy for 15 years. This blog is now archived.
Calabria Guidebook
Recipes
