Ooey Gooey Pesto Panini

There's nothing more delicious than ooey-gooey fresh melted mozzarella and this panini just takes it up a notch! No fancy panini maker, just a fry pan and a spatula.

Mozzarella Pesto Panini

• 2 pieces of your favorite rustic bread (We like making these with Portuguese rolls)
• 2 slices fresh mozzarella sliced medium thickness
• 2 tablespoons pesto (recipe follows)
• 1 tablespoon salted butter

Make the Pesto:

• 1 cup fresh packed basil
• 1 clove garlic
• 1.4 cup pine nuts (or pecans)
• 2/3 cup good olive oil
• salt and pepper to taste
• 1/4 cup grated pecorino romano

Combine the basil, garlic and nuts in the food processor and pulse until chopped. With the food processor running, pour the oil into the chute until it is incorporated with the other ingredients. Season with salt and pepper.

The Panini:

• Spread both sides of the bread with pesto and place the mozzarella in the middle. Warm the butter in a pan over medium heat and place the sandwich in it coating one side of the bread, then turn it over and coat the other side. You are now ready to cook it. 
• Press down with a spatula as the panini cooks. Let it cook for 3 minutes on each side until crispy and golden and the cheese is melted.

Oh My Omurice!

Omurice, derived from the two words omelet and rice is an omelet usually wrapped around fried rice and topped with either ketchup or demi-glaze like a neat little parcel. It originated in Japan and spread to Korea and Taiwan. I tasted my first Omurice in a little Korean restaurant in New Brunswick, NJ and was since then hooked. It is easy to make and can be enjoyed at home. 

You can prepare your own version of fried rice or use ready made. Omurice can be made with any additional ingredients that you like such as pork, shrimp or without anything extra for a vegetarian option. 

I actually prefer to use leftover rice that has been stored in the refrigerator because it is less sticky than fresh and good for refrying and soaks up a lot of added flavor.

Ingredients (makes to servings):

• 1/2 medium onion
• 1 Tbsp. olive oil
• Salt
• Freshly ground black pepper
• 1 cup cooked leftover fried rice
• 1 Tbsp. Ketchup and more for decoration
• 1 tsp. soy sauce
Omelette (per person)
• 1 large egg per person
• 1 Tbsp. milk
• 1 Tbsp. olive oil (per person)

Chop the onion and saute in heated oil in a fry pan or stir fry pan. Add leftover rice and break up as you stir fry. Add soy sauce and ketchup and mix well. Transfer the rice to a plate and wash pan. 

Generously spray  or coat the pan with cooking oil. Pour 1 egg mixture into the pan while pan is hot and vigorously swirl egg around to fill bottom of pan and then lower the heat as soon as the egg is half solid. Top the center of the egg with half of the rice. Fold both sides of the omelet around the rice. Slide the egg to the edge of the pan and flip seam side down into a plate. While it is hot shape the omelet into a football using a paper towel so you don't burn your hands.

Continue making a second omelet and then complete the process. Decorate top of egg with ketchup and enjoy!

Kickin' Kale

Kale is a green vegetable that is close to a wild cabbage. It is an amazing vegetable that is rich in nutrition and has huge health benefits. One cup of kale is only 35 calories and a whopping 180% of vitamin A, 200% of vitamin C and over 1,000% of vitamin K which is great for bone health. It has 5 grams of fiber and full of minerals like copper, potassium and iron.

Kale is a vegetable stand out and one of the healthiest vegetables around. I guess you can say Kale is King! 

I finally convinced my family to eat Kale and here are two ways to enjoy it!

Kale Chips

• 1 bunch of Kale
• Olive Oil Cooking Spray
• 1 teaspoon Sea Salt

Preheat oven to 350 degrees and line a cookie metal cookie sheet with parchment paper.
Remove the leaves from the stem and cut or tear into bite size pieces. Wash well.
Spray the kale with olive oil and sprinkle with salt.
Bake 10 to 15 minutes until crisp but not burnt.

Broccoli Kale Slaw

• Olive Oil
• Balsamic Vinegar
• salt and pepper to taste
• 1 package of Broccoli Slaw
• 4 cups chopped kale
• 1/3 cup dried cranberries
• 1/3 cup pumpkin or sunflower seeds
• 1/3 cup red onion sliced very thin

In a large bowl, mix the broccoli slaw, kale, onions, cranberries and seeds. Add salt and pepper and toss. Add enough olive oil and vinegar to coat and mix well. Serve alone or you can add your favorite protein for a complete meal.

The Power of Protein

Did you know that protein heals broken bones three times faster? From a traditional oriental medical theory bone and bone marrow broths nourish the kidneys, support our vital "chi" and build blood. Consuming bone marrow will support the kidneys and therefore the bones. Bone stock has a lot of minerals. Making bone stock is easy and simple but the benefits are complex. Besides the great flavor of bone broths, it is full of minerals, fortifies the immune system, enhances digestion, nourishes all body parts like joints, tendons, ligaments, skin and bone.

Bone Marrow Soup

Ingredients:

• 3 - 4 pounds beef leg (marrow and knuckle) bones, cut up
• 1 - 2 pounds of meat (beef brisket or shank)
• For serving:
• cooked rice
• cooked noodles
• thinly sliced meat (boiled in the broth)
• lots of chopped scallions
• salt and pepper

Soak the bones and meat in cold water to draw out as much blood as possible, about 2 hours (or longer if you have time). Rinse well and drain. Soak the meat in another bowl to draw out as much blood as possible, about 2 hours. Drain. Keep it in the fridge until ready to use.

Add the bones to a large stockpot (preferably 8 quarts or larger) with enough cold water to cover. Bring it to a boil over high heat. Reduce the heat to medium, and boil for 5 minutes. Drain. Rinse the bones, and clean out the pot to remove any brown bits. Return the bones to the pot.

Fill up the pot with cold water, leaving a little room for boiling. Bring it to a boil over high heat, and reduce the heat to medium. Cover, and boil until the broth becomes rich and milky, about 3 - 4 hours. Add more water to cover the bones, once or twice while boiling.

Add the soaked meat (and more water if needed to submerge the meat). Boil until the meat is tender, for 1-1/2 to 2 hours. Remove the meat. Once cooled, thinly slice the meat to add to the soup when serving. Pour the broth through a colander into another pot or a large bowl to cool.

Fill up the pot with fresh water again. Bring to a boil over high heat. Reduce the heat to medium. Cover, and boil until the broth becomes rich and milky, 3 - 5 hours. Reduce the heat a little, as necessary, to maintain a moderate boil. Add more water if the liquid reduces too quickly while boiling. Pour the milky broth through a colander into the pot or large bowl that contains the first batch. You can repeat this one more time, if desired. Just mix them all at the end to even it out.

Place in the fridge until the fat solidifies to spoon off the fat. Serve with noodles or cooked rice.

Grilled Lettuce - Ridiculous? No Lucious!

When I stumbled upon a recipe for grilled romaine lettuce I was skeptical, but intrigued. I began to think about what grilling does to other vegetable like squash and eggplant. I know grilling lettuce sounds crazy, but let me tell you, it diminishes the bitterness and intensifies the flavor. Of course I started to think, now ok, what can I do with grilled romaine? Below you will find a basic recipe and some really great ideas on how to enjoy it!

Buy baby romaine because they work the best. Slice them lengthwise down the center leaving some stem on both pieces to keep the lettuce in tact. Wash the heads and dry them. Lay them on a cookie sheet heads up and season the lettuce. Drizzle some good olive oil, salt and pepper them and you can even squeeze some lemon or lime on top, but that's optional.

Warm your grill on high, place lettuce seasoned side down on grill and cover the lid. Cook for 5 minutes, flip them and do the same for this side. 5 minutes. Return to cookie sheet.

Now for the good stuff! Here are some great ideas on how to use grilled lettuce.

• As a side dish with additional lemon.
• As a base for an all in one salad meal. Cut into bite size pieces and add grilled chicken or shrimp with your favorite dressing.
• Sprinkle with your favorite things like bacon, pine nuts, feta, asiago, parmesan, corn salsa, crumbles hard boiled egg or just about anything you are brave enough to try!
• Separate leaves and use for lettuce wraps.

Strawberry Pie... Oh My!

The first time I had strawberry pie was when a co-worker visited us with his wife who was from Wisconsin. As an Italian girl from Brooklyn, I grew up on pastries. I was amazed how a pie so simple to make was so rich in flavor. 

• 4 cups sliced fresh strawberries + 4 whole ones
• 1 deep dish pie crust
• 1 cup water
• 1 cup sugar
• 4 tablespoons cornstarch
• 4 tablespoons strawberry jello powder

Prepare pie crust as directed on package. Set aside. Clean the strawberries removing all visible stems. Make thick slices of strawberry leaving 4 whole. Set aside. In a saucepan, combine water, sugar, and cornstarch and boil until clear, cook for 2 minutes. Remove from heat and add the jello powder. Stir. Pour mixture over the strawberries and the 4 whole ones and toss to coat. Fill pie crust with strawberries, topping off with the 4 whole ones. Place pie in refrigerator to cill for a few hours. Serve with fresh whipped cream.

NOTE: There is also another version of this pie that uses a layer of 3 ounces of soften cream cheese at the bottom of the pie crust before adding the berries.

To Soy or Not To Soy...

It appears that anyone taking Sythroid should limit certain foods -- more foods than I ever imagined! Top on the list is soy products, they should be kept to a minimum because they can lesson the effectiveness of the medication. I was surprised that we should also limit the intake of walnuts, strawberries, peaches, and limit veggies like broccoli and brussel sprouts, and also high fiber foods like black beans and lentils need to be consumed with moderation. 

These are really healthy foods - so what is the right thing to do? Most of this information is from the livestrong.com site and the official site for Synthroid. Whether it is because of an absorption problem, or a direct interference of soy with the action of the Thyroid hormone remains unclear, but soy does seem to have an effect on thyroid hormone status. 

The Synthroid package insert says: Thyroid hormones levels will be decreased if you take your medication with foods such as soybean flour, cotton seed meal, walnuts, dietary fiber, iron and calcium products. These foods should be avoided within four hours of taking your medication. It does not say to limit or avoid them completely.

I will attempt to reduce the amounts of these foods and see what happens! I suppose anyone taking Synthroid - the choice is yours!

You can look forward to some new recipes following these guidelines!

NOTE: 

The content of this blog is provided for general informational purposes only and a forum for discussion and is not intended as, nor should it be considered a substitute for, professional medical advice. Do not use the information on this blog for diagnosing or treating any medical or health condition. If you have or suspect you have a medical problem, promptly contact your professional healthcare provider.

Other Names For Soy:

Bean curd

Bean sprouts
Edamame (fresh soybeans)
Kinako
Miso (fermented soybean paste)
Natto
Nimame
Okara
Shoyu
Soy sauce
Soya
Soybean (curds, granules)
Tamari
Tempeh
Tofu (dofu, kori-dofu)
Yuba

Items containing Soy as a bulk agent:
Hydrolyzed plant protein (HPP) or hydrolyzed vegetable protein (HVP)
Gum arabic
Guar gum
Lecithin
Mixed tocopherols
Natural flavoring
Stabilizer
Thickener
Vegetable gum, starch, shortening, or oil
Vitamin E

Foods that may contain Soy: 
Asian cuisine (Korean, Japanese, Thai, Chinese, etc.)
Baked goods and baking mixes
Bouillon cubes
Candy
Cereal
Chicken (raw or cooked) that is processed with chicken broth
Chicken broth
Chocolate
Deli meats
Energy bars, nutrition bars
Imitation dairy foods, such as soy milks, vegan cheese, or vegan ice cream
Infant formula
Margarine
Mayonnaise
Meat products with fillers, for example, burgers or sausages
Nutrition supplements (vitamins)
Peanut butter and peanut butter substitutes
Protein powders
Sauces, gravies, and soups
Smoothies
Vegetable broth
Vegetarian meat substitutes: veggie burgers, imitation chicken patties, imitation lunch meats, imitation bacon bits, etc.

Mac and Cheese Adultified...

I’m sure everyone loved the traditional macaroni and cheese as a child. Here is a revved up Baked Macaroni & Cheese with Cauliflower recipe to serve adults. It’s very satisfying and goes well with a tossed salad.

• 1 lb. of your favorite pasta, cooked
• 1 head cauliflower cleaned & cut into bite size pieces
• 2 tablespoons butter or margarine
• 1 large onion chopped
• 1 clove garlic minced
• 1/2 cup parmesan cheese
• 8 oz of mozzarella shredded
• 8 oz Cheddar shredded
• 4 oz Monterey jack shredded
• 4 oz light sour cream
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• salt and pepper to taste
• 2 cups skim milk
• salt and pepper to taste
• 2 tablespoons flour
• 2 tablespoons breadcrumbs

Preheat oven to 350 degrees. 

Cook the pasta al dente about 7 minutes. Clean the cauliflower and break downing bite size pieces. Saute onions’ garlic and cauliflower in butter. Cook 10 minutes. 

Add the flour and cook 1 minute and then add the milk slowly as you stir. Cook for about 2-3 minutes until slightly thick and then remove from heat. Stir in remaining ingredients (except breadcrumbs) until smooth. Evenly coat the pasta and cauliflower with the sauce and fill oil spray coated baking dish. Sprinkle additional parmesan on top along with the breadcrumbs. You can also sprinkle some extra mozzarella on top. 

Bake 20-30 minutes until bubbly.

Makes 6-8 servings

Sometimes On A Sunday...

It is tradition on Sundays for us to eat our big meal mid to late afternoon. I grew up in an Italian house and that's how we always did it. Sometimes on a Sunday when the weekend is winding down and you want a light snack that is not a dessert, my guys like these perfect little bites that offer a kick to your palette. I call these Buffalo Chicken Pinwheels and they are so simple to make. The recipe follows:

Heat oven to 375 degrees

1 package Pillsbury Seamless Crescent Dough Sheet
1/2 lb. Deli Roasted Chicken Breast or Buffalo Chicken sliced thin
1/2 lb. Provolone
Wishbone Buffalo Ranch Dressing

Lay the dough sheet out and on top layer the following:

Chicken Breast, provolone cheese, smear a generous amount of Buffalo Ranch Dressing to cover and then another single layer of chicken breast.

Roll up egg roll style and slice into 1 inch rounds. Lay on easy release foil or parchment covered cookie sheet and bake for 17 to 20 minutes or until browned.

Very Yummy!!!

Grilled Pork Chops With Caramelized Onions and Apricots

I recently bought some apricots and came up with this recipe for grilled pork chops. I paired them with some potato pancakes that I purchased at Trader Joe's, but you can make your own if you are ambitious enough! This recipe will go well with roasted potatoes too...

Ingredients
4 boneless pork chops 1 inch thick
Salt and pepper, to taste
3 tablespoons butter
1 medium onion, sliced
2 teaspoons sugar
1/3 cup apricot brandy
4 apricots halves cut into strips
2 apricots cut in half for grilling
1 tablespoon dried savory
12 ready made mini potato pancakes from Trader Joe's or Costco

Instructions

Preheat the grill. Rinse the pork in cool water and pat with paper towels to dry. Season with salt and pepper both sides. Heat the butter in a skillet over medium heat. Add the onion to the skillet. Cook, stirring, until just soft. Reduce the heat to simmer, cover and cook for 10 minutes. Uncover the pan and sprinkle the sugar over the onions, stirring constantly until they have caramelized and are a golden brown in color. 

Next, add the apricot brandy, along with the apricot strips. Increase the heat and bring to a boil. Continue stirring the mixture until there is no liquid remaining in the pan. Add sage and stir to mix. 

Heat potato pancakes as directed on package.

Grill the pork chops until internal temperature reaches 160º about 10 minutes per side. Grill apricot halves until caramelized. Place pork chops on 4 individual dinner plates with 3 mini potato pancakes and top each pancake with 1/4 of the onion mixture and 1/2 of a grilled apricot. 

Makes 4 servings

On Costco...

Warehouse and bulk buying can be a bit overwhelming. The truth of the matter is, do I really need 10 lbs. of anything! The secret to shopping in warehouse stores is to make sure you are purchasing items that work for you and the size of your family.

First of all, check your freezer and do an inventory of what’s in the fridge and pantry. Buddy shop with a friend and share big bulk items. Buy items that have a long shelf or fridge life to avoid waste. Look for local ingredients; that's where you will get the best price. Get inspired by their daily specials – try a new recipe! Take along a calculator so you will inevitably put back unnecessary items. Whatever you do, DON’T impulse buy!

Now for the items worth trying:

• Kirkland Red Grapefruit in 8 oz. containers: Case packed in fruit juice; each cup is 2 servings equaling 100 calories. I eat the whole cup. It’s a great 100-calorie snack!
• Kirkland Signature Organic Extra Virgin Olive Oil: is a great buy and tastes great.
• Organic Ground Beef: comes vacuumed in a 3 pack. Each pack is 1 lb. so you can easily freeze what you are not using.
• Kirkland Frozen Pineapple Chunks: come in a 4 lb. bag in the freezer section. We use them for everything! Defrost and eat, eat frozen or make smoothies with them.
• Kirkland Whole Roasted Turkey Breast: in the cold cut deli isle. It weighs in about 4 lbs. When I get it home, I break it down into freezer bags. I cut some into chunks for salads, slice some for sandwiches and freeze what I’m not using immediately. It is cooked and ready to serve, is very lean and tastes yummy.
• Mary’s Gone Crackers: By far the best tasting Gluten Free cracker around. The entire family eats them!
• Cheeses: Shop around in the cheese section. They are always getting new types and almost always have a sampler available.
• Fruits and Vegetables: Always fresh and always seasonal. Except the crates of oranges.
• Chunky Artichoke Jalapeno Dip: in the fridge area near the vegetable room. I have to admit we are a little addicted!
• Philippine Dried Mangoes: Naturally delicious and soooooo good!
• Hummus: Haven’t had a bad hummus yet. Try all of the brands.

Now for what NOT to buy:

• Organic Chicken Broth: Taste like dishwater. Dull, dull, and dull.
• Navel Oranges: The crates seem fresh, but we have noticed that the oranges on the bottom spoil quickly. Maybe they get smashed?
• Cereal: I have found better buys in the supermarket.
• Rotisserie Chicken: I’m probably going to get a lot of slack about this one. Although you can’t beat the price, you can beat the taste. It never seems to be cooked enough and we just don’t like the taste. Who wants to come home and cook it again? I might as well start from scratch.
• Anything you can’t store!