Archive for the ‘food’ Category
The Perfect Valentine’s Day Dessert: Chocolate & Peperoncino Mousse
If you’ve never had spicy chocolate, let me assure you that you don’t actually taste the hot pepper–it just gives the chocolate an extra zing, something that tickles your tongue after the rich chocolate taste has passed.
Read on...What’s Cooking Wednesday: Oatmeal
OK, you’re thinking “yawn” right? Maybe you’re even actually yawning. But wait! Oatmeal can be exciting!
Maybe “exciting” is pushing it, so how about healthy?
Oatmeal is good for you!
And we’ll get back to that in a minute, but first: I know that many of you come here for great Italian or Calabrian recipes, but I’d also like to broaden the scope of What’s Cooking Wednesday a bit to, every now and again, include all kinds of basic foods that I like–some will be particularly Italian/Calabrian but there will also be others from back home.
And where the food allows, I’d also like to provide health information and why you should include these foods in your diet.
I quietly started doing this a couple weeks ago when I told you about blood oranges, inspired by the fact that we were having bags and bags of the delicious fruits delivered to our house by friends and neighbors.
Well since the arrival of Mr. Quaker (via my mom), my new daily breakfast has been rolled oats, oatmeal, or porridge to some of you, and I’d love to share my latest obsession.
First thing you might have noticed is that I have to have my oats shipped in. I’ve never seen them in a grocery store here, and I know at least one other expat brings hers in from the States as well.
Needless to say, P is baffled by this breakfast as is evidenced by his exclamation the other day after I had mentioned I was hungry and about to make breakfast: “Wow, you really *are* eating!” Gee thanks.
You see Italians by and large simply have coffee and a brioche for breakfast, if that; P doesn’t eat anything. All for the most important meal of the day. Crazy, isn’t it?
I have hope, though, that he can be swayed like Delinissima‘s other half; I just have to sell him on the texture I think.
What is oatmeal?
Oatmeal is rolled or crushed oats, cereal grains that come from the common oat plant (avena sativa); oats can also used as livestock feed and an ingredient in beer. Oat extract is becoming a more common ingredient in skin lotions.
Health benefits of oatmeal
Since 1997, oatmeal has been permitted by the Food & Drug Administration to tout its effectiveness in combating cholesterol on its label; now according to new research published in the January/February 2008 issue of the American Journal of Lifestyle Medicine, it seems that oatmeal is even better than we thought.
“The Oatmeal-Cholesterol Connection: 10 Years Later” by Dr. Mark B. Andon and Dr. James W. Anderson puts forth that 15 years of studies have shown, without exception, that:
- total cholesterol levels are lowered through oat consumption;
- low-density lipoprotein (LDL, the “bad” cholesterol) is reduced without adverse effects on high-density lipoprotein cholesterol (HDL, the “good” cholesterol), or triglyceride concentrations.
The cholesterol-lowering effects come from the soluble fiber in oats, which can also aid diabetics because it slows the digestion of starch, helping to avoid spikes in sugar levels.
Oats are also a good source of insoluble fiber, which can help fight cancer, as well as protein, vitamin E, zinc, selenium, copper, iron, manganese, and magnesium, and may also offer an alternative to wheat for those with Celiac Disease (although this is constantly being debated).
A cup of oatmeal a day is what’s going to give you these great benefits, so eat up!
What about steel cut oats?
Steel cut oats are the inner portion of the oat kernel cut coarsely into a few pieces so that they actually resemble rice; accordingly, they are less processed than what we know as traditional oatmeal. Steel cut oats take longer to cook than rolled oats, but as they are less processed, may hold even greater nutritional value than rolled oats.
For some great steel cut oats recipes, check out the Fat Free Vegan Kitchen.
How to enjoy oatmeal
The most important thing is to stay away from the pre-prepared packets because they contain so much sugar (although truth be told I do enjoy me some Peaches & Cream every now and again).
It really doesn’t take any longer to prepare a bowl of regular Quaker Oats from scratch, plus you have control over what is added to them. As mentioned, steel cut oats do take longer to cook, but remember you’ll probably be getting more health benefits too.
Here’s my basic recipe:
4 heaping tablespoons rolled oats
Enough milk to cover them in the pot
Teaspoon of brown sugar
Handful of raisins
Pinch of salt
Sprinkle of cinnamon to garnish
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Mix and let cook for about two minutes or until cooked to your taste,
stirring to prevent sticking.
The thickness is really up to you, so do experiment. I don’t like my oatmeal too, too thick, but not too liquidy either.
One might say I like it “just right.”
And although some of you may think the flavors go horribly together, for whatever reason I just love a spremuta d’arancia, a freshly-squeezed orange juice, with my oatmeal.
Maybe I just love to make something healthy even healthier–or maybe I’m just trying to detox after yesterday’s World Nutella Day!
So do you eat oatmeal? How do you prepare it?
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[tags] oatmeal, oats, what’s cooking wednesday, steel cut oats, orange juice, spremuta, spremuta d’arancia [/tags]
World Nutella Day 2008 – Round-up Part 2
***Be sure to check out NutellaDay.com for the most up-to-date info!***
It’s finally here!
Twenty-four hours dedicated to honoring and enjoying the chocolaty hazelnut spread that warms our hearts and souls!
As you can see from the title of the post, this is Part 2 of the round-up, so head to Sara’s Ms. Adventures in Italy for Part I. All entries will also be listed at NutellaDay.com.
Also check out all the fabulous photos in the Nutella Day Flickr Pool. Haven’t added your photo yet? Go right ahead!
Sara and I have also decided that we’d each choose a “World Nutella Day Co-Host’s Pick” from each of our round-ups, and those chosen would receive two bars of Fair Trade chocolate from Modica, Sicily.
I’ll start with my pick:
Paola of In My Life combined one of my favorite desserts, cinnamon buns, with Nutella–and just look at those results. Indeed, these Nutty Nutella Buns with Tia Maria Glaze spoke so loudly to me I just had to award it my World Nutella Day Co-Host Pick.
Congratulations Paola!
Now before I get to more delicious Nutella creations, we had two entries that waxed poetic about Nutella:
(1) La Casalinga talks about how her midwestern American family fell in love with Nutella in In Honor of World Nutella Day; and
(2) TACE of All Kinds of Stuff wrote a tale about a “young woman lost her Nutella innocence in the parking lot of a Trader Joe’s” in Why Some People Can’t Have Nutella. You *know* you want to read that.
Now, back to the recipes:
Remember the Banana & Nutella cake I made last week? You can find the recipe here at Bleeding Espresso but you won’t find even a crumb of the cake anymore, which means it’s time for more Nutella recipes. Good thing we happen to have some handy.
Carrie of Carrie’s Cooking Adventures whipped up Butternut Squash Ravioli with Nutella Sauce with some help from Mom. I know that feeling–moms are the best! Especially when they’re bearing Nutella ideas!
These fabulous Chocolate Chip-Nutella Cookies come from Beatriz and her son Nicolas over at Suitcase Contents. Nicolas had previously come up with Crepes with Nutella and Banana, and I asked if he wouldn’t mind coming up with something for World Nutella Day. Boy did he deliver!
Amanda of Slow Like Honey created these decadent Almond Nutella Cookie Sandwiches. I love the mixing of the nutty flavors here, and Amanda wasn’t kidding when she titled her post “Nectar of the Gods.”
Check out this double dose of Nutella goodness from Marie at Marie Muses. She offers great, easy recipes for Nutella Sandwich Cookies paired with Nutella hot chocolate. Great for a cold winter day!
In creating her recipe for Hazelnut Nutella Pound Cake, Daphne of More than Words wanted to let Nutella shine and keep the rest simple. From the looks of her photos, it certainly looks like she succeeded. Looks great!
Sarah of What Smells So Good? offers up a recipe for Nutella Fibre Bread as well as one for Hazelnut-Espresso Frosting. You know I’m all over that espresso part!
Jennifer of Bake or Break combined brown sugar, toasted hazelnuts, and Nutella to come up with Hazelnut Blondies. Just look at that gorgeous dollop of the good stuff on top!
Robin of My Melange contributes Nutella French Toast–a delicious combination of eggs, bread, honey, Grand Marnier, Nutella and more. Seriously sinful.
Eryn of Cappuccino Chit-Chat made this Nutella Trifle to help cheer on her beloved New York Giants in the Super Bowl–and it worked! Do I sense a new tradition?
Annemarie of Ambrosia and Nectar made Chocolate and Hazelnut Ravioli with a Chocolate Raspberry Sauce without even knowing about World Nutella Day–she must’ve smelled all the Nutella in the air!
My fellow American in Calabria Cherrye of My Bella Vita whipped up, quite literally, this Nutella Chocolate Chunk Mousse. Looks great but as I asked Cherrye, why aren’t they served in the handy dandy Nutella drinking glasses?!
I never thought I’d see the day when babka met Nutella but Jessica Su of Su Good Sweets has done it. And look at those results! If I had anything to do with it, Nutella Babka would be in bakeries everywhere.
Meredith of Poppy Fields laments the fact that her girls won’t even give American peanut butter a try–they’re hooked on Nutella! Check out Meredith’s Nutella Sandwiches.
Erin of The Olive Notes came through in a big way with her Italian Nutella Toasts with Pear Compote, showing, “No oven? No problem!” And the pears make it healthy, right?
Christina of Artichoke Heart contributes this Nutella and Banana Whole Wheat Pizza, again combining some of my favorite things. Check out another version at NYC/Caribbean Ragazza‘s place where she has Banana and Nutella Dessert Pizza.
Jenn of The Leftover Queen took some inspiration from our friend Gina DePalma’s Dolce Italiano and came up with Nutella-Date Pudding Cupcakes. Don’t go over there hungry. Consider yourself warned.
Jill of Simple Daily Recipes shares her family’s favorite way to enjoy Nutella in what she calls “American + Italian = Pure Love.” Yes that’s peanut butter in there folks.
Jen of A2eatwrite created Nutella Cheesecake Cupcakes using just a handful of ingredients including chocolate wafers to line the bottom of the cups for a crust, and adds that ricotta can be used as a substitute for the neufchatel cream cheese in the recipe.
Angie Musci of Taralucci e . . . is a self-proclaimed Nutella purist and says “panennutella, forever and ever! ” which, of course, means Nutella on bread–homemade bread if possible, and Angie promises to let us in on how to make it soon (in Italian).
Stacy of Texas Espresso found a 3-ingredient recipe and ran with it to make these Nutella Sandwich Cookies–pay special attention to Stacy’s flour warning! I’m loving all these sandwiches!
If there were a prize for most international recipe, Ricky of Blog001 would probably win it for his Mexican Nutella Crepe. It’s Mexican! It’s Italian! It’s French! It’s delicious.
Another great recipe with international flair comes from Wandering Chopsticks with Chocolate Mochi with Nutella Filling. Just look at that Nutella all happy inside the chocolate Japanese sticky rice cakes! Yum!
This is a photo of one of the ingredients of the “Kind of Tiramisu style cake to make with the kids and a HUGE jar of Nutella” submitted by Laure of Food like when I was little. From the sound of this so-called “Cake With No Name” you’re going to want to try it out and get your own photo.
Linda of make life sweeter! is clearly a girl after my own heart. She shares a recipe for Nutella Espresso; like me, she doesn’t have a fancy machine, but I’m betting the stovetop version does just fine. And I will soon know firsthand.
And here is a treat from Peter of Kalofagas – Pursuit of Delicious Foods. It’s made with Nutella’s sister spread in Greece called Merenda–a grilled Merenda sandwich that can easily be made with Nutella. Thanks for playing even without Nutella Peter!
And last but certainly not least, a fabulous photo of the Nutelleria in Bologna sent to us from Neil Recommended:
Buon World Nutella Day 2008!
Thanks so much to everyone who sent in entries–you’ve made this a very special World Nutella Day for everyone. Also, a special thanks to Sara for inviting me to participate as a co-host this year in light of our amica Shelley‘s blogging hiatus. Ciao Shelley! You’re here in spirit!
P.S. If you’re in America and in a Super Tuesday state *or* registered through Democrats Abroad, VOTE!
P.P.S. And if you’re one of my paesani from the Coal Region, Happy Donut Day (Happy Shrove/Fat Tuesday/Mardi Gras/Pancake Day to the rest of you)!
Whew! What a day!
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[tags] world nutella day, nutella day, nutella[/tags]
World Nutella Day is Almost Here!
***Be sure to check out NutellaDay.com for the most up-to-date info!***
Psst . . . have you sent in your entry for World Nutella Day 2008?
Read the full instructions on how to participate here and be sure to send your entries to nutelladay[at]nutelladay.com to be included in the big round-up!
We’ve already received so many fabulous ideas–please don’t start any diets in the next few days–but there’s always room for more!
For now, though, I want to share with you a photo I found on Flickr and am posting here through a Creative Commons License:
Your job is to caption it, or, in other words . . .
Tell me what in the name of Nutella is going on here!
And don’t forget to send in those entries!
Sara and I are waiting, spoons and forks and, um, fingers in hand!
Banana & Nutella Cake for World Nutella Day 2008
***Be sure to check out NutellaDay.com for the most up-to-date info!***
Well you had to know that a What’s Cooking Wednesday recipe with Nutella was coming up . . . World Nutella Day 2008 is less than a week away!
Don’t forget to post your entry on your blog and send the link and photo to nutelladay [at] nutelladay [dot] com by February 4th to be included in the big round-up!
Yesterday my co-host of World Nutella Day 2008 Sara of Ms. Adventures in Italy posted her experiment with Nutella and a variety of fruits. Go see Sara’s recommendations on which fruits “go” with Nutella and which are, ahem, better off as just friends.
Sara’s post got me thinking about my own World Nutella Day contribution from last year, which was a very understated slice of banana on a Nutella-coated cracker sprinkled with nutmeg.
I wanted to bake something this year but I still love that banana and Nutella combination, so I turned to my trusty Louise’s Banana Cake recipe that I posted a while back and kicked it up a notch. With Nutella, of course.
Banana & Nutella Cake
1 c mashed bananas (2 medium, overripe)
1 1/2 c sugar
1 c vegetable shortening
3 eggs
3 c flour
1 tsp salt
1 tsp baking powder
1 1/2 tsp baking soda
1/2 c sour milk (add 2 tbsp of lemon juice or vinegar to sour it)
1 1/2 tsp vanilla
1 c chopped nuts (optional)
1 small jar of Nutella (drinking glass size!)
Mash bananas and set aside.
Mix together sugar and shortening, and then add eggs and beat until pale yellow.
Mix together the dry ingredients, and then add them to the sugar/shortening mixture, alternating with sour milk and vanilla. Batter will be thick.
Add bananas and the nuts if you’re using them, and beat until blended.
With this batter, I made a loaf cake and about 20 mini-cupcakes. First I filled half the loaf pan with batter and then spooned Nutella length-wise down the middle, swirling it with a toothpick as such:
Then I poured more batter on top until the pan was 3/4 full and repeated the Nutella swirling process again. FYI, this used up about half the jar of Nutella. If you like more Nutella in there, by all means, go right ahead and swirl away!
For the mini-cupcakes, I filled the cups 3/4 full and then put a dollop of Nutella on top and swirled it around così:
Bake at 325°F (162°C).
If baking a 13 x9 cake, it should take about 45 minutes; my loaf pan took about 45 minutes as well. The mini-cupcakes took about 20 minutes at this temperature, but always be sure to test–remove when the tops springs back from the touch and/or when a toothpick inserted in the center comes out clean.
Buon appetito and remember to send your World Nutella Day entries to nutelladay [at] nutelladay [dot] com by February 4th to be included in the round-up!
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[tags]nutella, nutella day, banana cake, recipes, baking, what’s cooking wednesday, bananas[/tags]
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.
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