Category: Food Discussion

Zucchini Pasta

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We all know what it’s like when our pockets are feeling a little tight, and yet that doesn’t keep the shopping list from getting longer. While living in Italy, I realized quickly that I would have to start budgeting my food money very carefully. Luckily, I also had a huge, fresh food market only two blocks away with a plethora of beautiful fruits, vegetables and grains at my disposal. While there, I discovered how miraculous a staple zucchini is. Fresh zucchini might be one of the most versatile and delicious fruits (yes it’s a fruit)- you can even eat the flower! This wonderful squash is best to buy in the summer, when it is in season, but fortunately, here in the US  there are ways of enjoying it all year round. Zucchini also happens to be relatively cheap, and will last a long time if refrigerated. Therefore, I never leave the market without at least two large zucchini and a package of baby zucchini.

Zucchini is a great choice not only because of its affordability, but because it is also very good for you. Zucchini has very little calories, is a good source of fiber, and contains vitamins like potassium, vitamin A, manganese, and folate.

One of my favorite ways to prepare zucchini is with pasta. All you need to enjoy zucchini on a regular basis is a box of pasta, some cheese and a lemon. This dish is incredibly cheap to prepare, very healthy, and extremely delicious.

Alright, down to business. Zucchini pasta is very easy to make, and is a good practice dish for fledgling chefs. This recipe can also feed many people at once, and prepares quickly so it’s good for a crowd. This recipe will focus on portion sizes for between 3-4 people.

Ingredients:

1/2 lb- 1lb of pasta (depending on the appetite of those consuming)

1 medium sized zucchini

1/2 lemon, juiced

pecorino romano cheese, grated (or parmigiano-reggiano)

1 tbsp. oregano

2 tbsp. olive oil (plus more to taste)

salt and pepper to taste (fresh ground and course is the best)

Preparation:

Put a large pot of water on to boil, adding a pinch of salt to speed up the boiling process, and a tsp. of olive to keep the pasta from sticking. While the water is boiling, rinse and slice the zucchini into medallions about 1/4 of an inch thick. While the water is boiling, add your favorite pasta. Personally, I would recommend thicker pastas like farafalle or penne, but virtually any kind would work (make sure not to overlook their cooking time).

After the pasta is on, place a large pan on the burner, coat the pan with the olive oil, salt, pepper and oregano and turn the burner on medium heat.  When hot, place the zucchini medallions in, trying to give each piece as much room as possible. Make sure to turn the zucchini frequently, getting both sides a little crispy- this should take about five minutes. Turn the burner on low to keep the zucchini warm while the pasta finishes cooking.

At this point, you should check the pasta and give it a stir. Then, shred enough cheese for as many people are eating.

When the pasta is finished cooking, drain and portion onto plates. Add zucchini mixture to each dish. On each plate, squeeze over the lemon, drizzle a bit of olive oil, add a pinch of salt and pepper, and lastly, add some cheese. Remember to stir each dish well before eating in order to get the best flavor.

Eat well, and enjoy!

-berrygoodeats

Olive Oil- Milk of the Earth

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Using great olive oil is key to any wonderful dish. Cooking with olive oil adds a certain richness and flavor that one can’t find in any butter, and also promotes a healthier lifestyle. Unlike butter or canola oil, one can find many flavors and types of olive oils to cook with, thus adding a whole new dimension to any chef’s kitchen. Here are a few basics to get you started:

While cooking, use any basic olive oil since it will be absorbed by the food and it’s flavor’s will be distorted when heated. When I say to use a basic oil, I am referring to any olive oil brand that is moderately inexpensive and always unflavored.  Pouring your more expensive olive oil over cooked food, or serving it as a side for dipping is the best way to conserve this liquid gold and enhance your dishes’ key flavors.

Sometimes I like to buy a bottle of my favorite olive oil and add either some basic italian spices or some hot peppers to flavor it. For example, I love Luccan oils, so I usually spend the extra money for a small bottle. I pour some of this precious oil into a separate dark bottle (dark bottles that contain smaller amounts help conserve the oil longer) fill it with my favorite spices like oregano, thyme, basil and fresh rosemary and then place it in a dark cool corner in-between uses. This spiced oil is later poured in dipping dishes or drizzled lightly over a special dish or salad. Be careful not to be too liberal since this oil is both special and very strong in flavor. Instead, save the heavier pours for your less expensive oils, but remember that with olive oil less is always more (not to mention you can always add more later).

There are many types of olive oil, from lower grade oils that are refined to various levels of virgin oils that use no chemicals during processing. I highly recommend only using the virgin oils; trust me, the little extra money is worth the flavor difference as well as the health benefits.

Olive oil is quite beneficial to one’s health; it keeps your heart strong, gives you smooth, moisturized skin and is packed with vitamins and nutrients. I know from personal experience that there is magic in this wonderful elixir. Since converting from butter to olive oil I have found that my waistline has become considerably slimmer, my skin has been much softer and that my salt cravings have gone down considerably. I highly recommend making the shift and opening up to yourself a whole new world of sumptuousness and enlightenment.

Eat well!

Eat to Live, and Live to Eat!

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Using pilates, yoga, or just general health can help guide your eating habits and create a way of life that is much more prosperous. For example, today my mother and I were invited to an early morning private pilates session with our long-time friend and neighbor. We spent the morning getting private attention from our engaging and knowledgeable trainer, learning new ways to stretch our bodies and strengthen our “centers.” Pilates is a wonderful workout and practice for anyone- be it man or woman, young or old. I myself am not a big fan of tramping to the gym and doing one monotonous, strenuous workout after another. I hate running and can’t stand lifting. But using dance, yoga and pilates has taught me to focus and strengthen my body; I have gained more than just physical strength, I have been granted a newer and more focused sense of self and my body… not to mention found some long lost confidence!

Needless to say, after a two-hour session on the mat we were all ravenous. After working out, your body will crave carbs, proteins and fiber. So, I thought it was a good idea to scour the fridge for some left-behind meats and veggies. Sure enough, I found some chicken cutlets and one lone steak, along with a pepper and zucchini left over from the fajitas I made earlier this week. I also had some cheese, crackers and olives that I needed to clean out before the week’s end, and decided they would cover our “carbs” unit for the day. Being that we were in a bit of a rush to eat again after the intensity of the morning, I whipped together some teriyaki sauce to let the meat (chopped up chicken and sirloin steak) marinate in for about 30 minutes. While the meat was marinating, I prepared my Summer Salad, and then enjoyed some cheese and crackers with my guests.

They key to today’s meal was using everything I had in my fridge and combining old recipes with new ingredients to make a unique dish that suited my day’s needs.

Try this recipe for yourself and let me know what you think!

Teriyaki Kebabs

Ingredients:

1 red pepper

1 zucchini

1/2 onion

3 chicken cutlets

8-10 oz sirloin steak

Preparation:

Soak about a half a dozen grilling skewers in water for 5-10 minutes to keep them from catching fire on the grill (mind you, this is only if they are wooden like the ones I use). While the skewers are soaking, roughly chop up chicken and steak and place in the above-mentioned marinade for 20-40 minutes. Then, while the meat is marinating, coarsely chop up the onion and red pepper and stick the pieces onto skewers. Now, cut the zucchini in half, lengthwise and then chop into 1 inch chunks. Put the zucchini on their own skewers seeing as they may cook for a longer time than the onion and pepper. After the meat is finished marinating, place the steak and chicken on separate skewers.

Grilling:

Turn the grill on medium high heat. Place the skewers onto grill and then brush more marinade over each. Close grill cover and let cook for about 5 minutes. Then, intermittently check on the skewers and turn, each time adding more marinade. The pepper and onion will most likely cook faster than the meat and zucchini so watch them more carefully. After about 10-15 minutes it should all be finished (just be sure to turn and watch each skewer closely as they may all finish at different times). Remove the veggies and meat from the sticks and serve immediately on a serving tray!

Enjoy!

Stress Free Meals That Are Kind to Your Pocket

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Tea and Crackers

A really easy way to make an elegant, impressive, and yet cheap meal is to buy one main ingredient that will compliment the leftovers in your fridge. The addition of this new item (try to make it your signature dish) draws attention away from the average food you serve and eat day in and day out. Buying just one ingredient takes the load off your wallet and reduces stress levels when trying to make a notable yet inexpensive occasion.

For example, I had a friend come over for lunch the other day, and we decided we didn’t want to spend a lot of time or money on a filling, unique meal. So, we went to the local market and picked out a main dish that a chef had already prepared. In our case it was a delectable chicken, feta and spinach burger from the Chef’s Market in Nyack. We also made a stop at the local natural market to pick up some cheese (I personally love goat, brie or parmiggiano-reggiano)  and sopressata for an appetizer.

After rushing home our awesome healthy burgers and yummy snacks, we quickly went to work on a simple summer salad (I am never without these ingredients in my fridge). While we were working on our main dish, we munched on the cheese and meat to hold off our ravenous appetites!

Luckily, I had also prepared a sun tea the day before, so we were able to enjoy it along with our meal without any extra hassle.

Tip- Serve honey with cheese, meat and cracker dishes. It makes the set-up look more elegant while also adding a sweet, tangy addition to the savory flavors if your guests choose to be so bold.

After re-heating the chicken burgers on the stove, we set up our little feast outside on the porch- we were also completely stress-free and only $6 poorer.

Try this date idea and let me know what you think!

Snazzy Night Out

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Dining Room

Living in a town like Nyack, where one is overwhelmed with incredible dining options, I often feel the urge to throw caution to the wind and eat extravagantly. What I have discovered this summer is that eating out with one’s parents, more financially stable people, or simply splitting a meal with some friends helps to make a large dinner bill a little easier to handle.

So, find a place nearby that tickles your food senses and tempts you to wine, dine and spend your daddy’s dime. But, instead of bankrupting your parents and feeling guilty, challenge yourself to tackle the menu with your own wallet. Better yet, decide on a restaurant where you can comfortably choose a meal on a higher-end menu and not order the most expensive dish (CAUTION- DO NOT choose any of the specials unless you are sharing them, because most of the time specials cost extra).

Tip- more financially level people will most likely order less cautiously, leaving room for you to order with a little more thought. After the meal, simply split the bill depending on what you personally ordered. Remember to save this sort of meal for a special occasion seeing as no matter what the price, it will most likely still remain over your usual threshold.

Likewise, one might decide to spend this indulgent night by splitting a few dishes or small dishes with friends, thus lightening the financial load at the end of the meal. When using this method, try to choose as many dishes from each course as there are people eating. For example, one might consider ordering one special, one appetizer, one main course and one dessert for three friends.

This little idea came to me when I went to dinner with my parents and boyfriend at a famous little restaurant in my home town of Nyack, New York. Hudson House has been a well known, well respected restaurant and bar in Nyack for some time. This converted jail house is home to the many scrumptious creations of wonderful pastry chef and co-owner, Matt Hudson. When enjoying a meal at this unique american restaurant, one should be sure to save room for dessert- I highly recommend trying Mr. Hudson’s signature dish; the black bottom banana cream pie (unbelievable!!!!!). The staff at Hudson House is attentive, well-trained and never fails to deliver. One of the best touches in the restaurant, in my opinion, happens to be the unique artwork. The owners of the restaurant decided to maintain the old look of the jailhouse, keeping the original pressed tin ceiling and adding personal artwork for a finishing touch. This homey, welcoming atmosphere creates a luxurious and relaxing dining experience for locals and visitors alike.

Be sure to check it out while the weather lasts!

**Photo and info compliments of the Hudson House website.

Avocados- A Food Lover’s Dream Fruit

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As I earlier divulged to my readers, avocados have many wonderful delicious uses in food and in our daily diets. These versatile fruits can add a creamy, buttery texture and flavor to most summer dishes. They are also great for the winter, as they provide the nutrients we need during those cold months while still feeling and tasting like a comfort food.

Some fun facts:

*They are filled with “good” fats and oils that keep our bodies strong without having too many calories or sticking to our systems.

*One thing to know about avocados is that one should be careful about eating them when they are ripe- not ripe enough and they are too hard to cut and have no flavor, and too ripe and they fall apart and go brown fast.

*They go brown when they are hit with oxygen, like apples. Don’t be alarmed if you have cut it open recently and see this; just shave away the brown part and enjoy the rest. Or, give it a stir if it’s a dip.

How to tell if an avocado is ripe:

Gently apply pressure to the sides of the avocado by lightly squeezing it. If there is a slight give, then it is ripe and ready to eat!

How to cut an avocado:

Hold the avocado in your hand so the stem faces upward and points away from your body. Take a small knife and cut down the center of the fruit lengthwise, starting at the stem, continuing until you have completed the circle and it is sliced in half. Now, hold both halves and twist them in opposite directions (clockwise and counter-clockwise). The halves should peel apart very easily. One side will have the seed left in it. I usually take a knife and chop down firmly, wedging the knife in the seed. I wiggle the knife until the whole seed comes loose, then shake off the seed into a compost or garbage unit. You can also try to squeeze out the seed if you want (I just think the other option is much more fun!).

Depending on whether you are using the avocado as a garnish or in a dip, choose your next step:

1) Dip- Scoop out the avocado from the skin using a spoon. Scrape out as much as you can, and don’t be too gentle because the skin is pretty tough.

2) Slice the avocado halves into slivers by running the knife long ways down the fruit in parallel lines. Then peel away skin, pull out the pieces and serve.

*** When I eat them alone I usually cut the avocado into slivers and serve with salt, pepper and either olive oil or lime juice on top. Enjoy it with crackers or toast.

Eat well and Enjoy!!!

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