I have a neighbor who has reached the prime age of 70+. Extremely active, liberal, beautiful, successful and I can go on and on. And she is a first generation Italian too! An authentic Italian in all ways except one.
While I am still making my own sauces she said she gave it up about 25 years ago. Reason? She is so used to Ragu spaghetti sauces that she doesn't like her own sauces any more. I just couldn't believe what I heard.
I was wondering if that was an excuse or if she truly meant it or was just joking.
Thursday, September 30, 2010
Wednesday, September 29, 2010
The starchy thin or flat sticks called noodles
Just the other day on NPR there was this chef (forget the name) talking about the different varieties of noodles. Mung, rice, potato... I like noodles as long as I don't get the feeling of being stuffed. Of course for that not to happen I'll have to watch my intake.
Noodles can take on the flavor of any spice or sauce. The only thing to watch out for is over cooking and making it too soft or sticky.
I found a great recipe online. With some slight modifications it works really well.
Some rice sticks
1-2 garlic clove, peeled, green shoot removed
1 cups fresh basil leaves
1 Tbps. parsley leaves
2 tablespoons coarsely chopped shelled walnuts, the fresher the better (about 1/2 ounce)
Salt and freshly ground pepper to taste
1/4 cup extra virgin olive oil
1/4 cup (1 ounce) freshly grated Parmesan
1/4 pound green beans, trimmed and broken into 2-inch lengths
1. Bring a large pot of water to a boil. Meanwhile, place the rice sticks in a large bowl, and cover with hot water. Let sit 20 minutes, until pliable.
2. Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, parsley, walnuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the cheese(s), and pulse to combine. Transfer to a large pasta bowl.
3. When the water comes to a boil, salt generously and add the green beans. Cook five minutes, then transfer to a bowl of ice water and drain. Add the noodles to the water, and boil one minute until tender but still al dente.
4. Add 1/2 cup of the boiling water to the bowl with the pesto, and mix together. Drain the noodles, and toss with the pesto and beans. Serve at once.
Noodles can take on the flavor of any spice or sauce. The only thing to watch out for is over cooking and making it too soft or sticky.
I found a great recipe online. With some slight modifications it works really well.
Some rice sticks
1-2 garlic clove, peeled, green shoot removed
1 cups fresh basil leaves
1 Tbps. parsley leaves
2 tablespoons coarsely chopped shelled walnuts, the fresher the better (about 1/2 ounce)
Salt and freshly ground pepper to taste
1/4 cup extra virgin olive oil
1/4 cup (1 ounce) freshly grated Parmesan
1/4 pound green beans, trimmed and broken into 2-inch lengths
1. Bring a large pot of water to a boil. Meanwhile, place the rice sticks in a large bowl, and cover with hot water. Let sit 20 minutes, until pliable.
2. Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, parsley, walnuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the cheese(s), and pulse to combine. Transfer to a large pasta bowl.
3. When the water comes to a boil, salt generously and add the green beans. Cook five minutes, then transfer to a bowl of ice water and drain. Add the noodles to the water, and boil one minute until tender but still al dente.
4. Add 1/2 cup of the boiling water to the bowl with the pesto, and mix together. Drain the noodles, and toss with the pesto and beans. Serve at once.
Tuesday, September 28, 2010
Obesity more expensive for women
What a shock! Of course, it is. The heavier the person, the costlier everything gets. Even in the case of obesity. Think about it. Medical insurance, cost of living, everything.
Again, it's all based on statistics which I didn't do but there are enough studies on everything and this is the result. Obesity is expensive all around. And, yes it all comes down to money. The incremental costs faced by obese women are nine times higher than those for overweight women. Overweight in and of itself is costly but obese I guess means tipping the scale, literally in all ways.
Again, it's all based on statistics which I didn't do but there are enough studies on everything and this is the result. Obesity is expensive all around. And, yes it all comes down to money. The incremental costs faced by obese women are nine times higher than those for overweight women. Overweight in and of itself is costly but obese I guess means tipping the scale, literally in all ways.
Monday, September 27, 2010
I'd like not to believe in astrology but I do when I am down
Daily Horoscope as in those Leo forecasts in my inbox are a bunch of boloney. Don't know if I spelled that right! However, I keep getting them and reading them. They are so nebulous and mostly inaccurate. And I usually never remember anything.
But I do remember and dwell over them if they are not good. Especially if they coincide with a bad day as in today.
I found a remedy to deal with those bad horoscopes that match bad days - ice cream. I stopped by Giant on my way back from the gym and got those pint-sized ice creams in a few different flavors. Had two of them and actually felt better. You may want to try it. Eating feels good when otherwise things are bad.
But I do remember and dwell over them if they are not good. Especially if they coincide with a bad day as in today.
I found a remedy to deal with those bad horoscopes that match bad days - ice cream. I stopped by Giant on my way back from the gym and got those pint-sized ice creams in a few different flavors. Had two of them and actually felt better. You may want to try it. Eating feels good when otherwise things are bad.
Sunday, September 26, 2010
Raita - recipe of the week
Raita, an Indian condiment that goes well with just about any flavor - hot, bland, tart,also with breads and rice dishes.
Back to Quinoa this week
Ever since I came to know about Quinoa, it's replaced almost all other staples, such as bread, rice, Indian wheat breads, or Upma usually made with cream of wheat. I substitute quinoa in place of starch anywhere I can. There's no sacrifice in taste at all. In fact quinoa Vegetable pulav is better than regular rice based pulav.
I just came across quinoa muffins. I've got to try that. Honestly, what's not to like about quinoa. On the health end, there is no better grain out there. On taste, there's nothing to complain.
My family says I could soon turn into a quinoa with all the quinoa consumption I've been doing. My goal is to turn these hard to please family members to quinoa advocates!
I just came across quinoa muffins. I've got to try that. Honestly, what's not to like about quinoa. On the health end, there is no better grain out there. On taste, there's nothing to complain.
My family says I could soon turn into a quinoa with all the quinoa consumption I've been doing. My goal is to turn these hard to please family members to quinoa advocates!
Saturday, September 25, 2010
What's there to not like in Italy?
I had a friend who recently came back from Italy. And, all I heard were complaints. Pickpocketing in Rome, too expensive, pizza not tasty... I am listening to her while thinking to myself she must be crazy?
Rome is on my list of revisits. I just fell in love with every thing I saw or touched or tasted. Exotic, romantic, beautiful, in short to me it was heaven on earth. The architecuture, history, people, food, especially the wines, cheeses and desserts; shopping, music, everything. Rome and Florence were the only two cities I could visit during the short 6-day vacation but they were unforgettable.
I cannot stop with just mentioning the word food. I have to elaborate. For one thing it is easy to be a vegetarian in Italy. There are varieties of soups, breads, cheeses and absolutely delicious vegetables. Even a simple plate of spaghetti there was incredibly tasty. I remember ordering food and staring at it for several minutes since I was always mesmerized by the presentation, the aroma, flavors and never wanted to start eating for fear of emptying the plate, which I did in no time. I remember doing activities and visits in such a way that I had enough time to experience the different places that people recommended for us to eat at.
Well, all I can say is my love for Italy and everything Italian began some years ago and I don't think it will ever end. Which reminds me of my favorite movie of all times, The Godfather. That's what I am going to watch tonight with my plate of pasta and vegetables in olive oil.
Rome is on my list of revisits. I just fell in love with every thing I saw or touched or tasted. Exotic, romantic, beautiful, in short to me it was heaven on earth. The architecuture, history, people, food, especially the wines, cheeses and desserts; shopping, music, everything. Rome and Florence were the only two cities I could visit during the short 6-day vacation but they were unforgettable.
I cannot stop with just mentioning the word food. I have to elaborate. For one thing it is easy to be a vegetarian in Italy. There are varieties of soups, breads, cheeses and absolutely delicious vegetables. Even a simple plate of spaghetti there was incredibly tasty. I remember ordering food and staring at it for several minutes since I was always mesmerized by the presentation, the aroma, flavors and never wanted to start eating for fear of emptying the plate, which I did in no time. I remember doing activities and visits in such a way that I had enough time to experience the different places that people recommended for us to eat at.
Well, all I can say is my love for Italy and everything Italian began some years ago and I don't think it will ever end. Which reminds me of my favorite movie of all times, The Godfather. That's what I am going to watch tonight with my plate of pasta and vegetables in olive oil.
Friday, September 24, 2010
Follow me on Twitter
I have received invites from at least 10 people to start a Facebook account. That is something I am paranoid about due to privacy issues. But I do have a Twitter account if you'd like to follow me. Twitter Vswamy.
Cooking for one?
Not a fun thing to do as I mentioned in my previous blog. It's boring to shop and if we do, it turns out to be too much. We end up wasting the food, or after cooking them all most of them become left overs. How many days can we handle leftovers? So, it goes into the drain.
I have learned to make it more economical by having a loose plan for shopping and buying just the few items that I may not have in my pantry. If I still end up with too much, I cook them all and freeze for later use. The excess vegetables are made into salads that get used up within a couple days.
I have learned to make it more economical by having a loose plan for shopping and buying just the few items that I may not have in my pantry. If I still end up with too much, I cook them all and freeze for later use. The excess vegetables are made into salads that get used up within a couple days.
Wednesday, September 22, 2010
A tasty recipe for just one
Just yesterday I was talking to a friend who ate out of a can and said had never bothered to cook a meal for just one person. Agreed. Food has to be cooked and shared. It makes it more interesting when you have company.
Off and on I am also alone and going into the kitchen to cook for just myself is not very appealing. But, you've got to eat. It's better tasty food than can food. Here's a simple vegetarian Black Bean Chilie.
1 pot Simmered Black Beans
2 tablespoons canola oil
1 onion, finely chopped
4 large garlic cloves, minced
3 tablespoons mild ground chilie powder
1 tablespoon lightly toasted cumin seeds, ground
1 28-ounce can chopped tomatoes
2 tablespoons tomato paste dissolved in 1 cup water
Salt, preferably kosher salt, to taste
1/2 cup chopped cilantro
1 cup cheddar cheese or crumbled goat cheese
Heat oil in a medium nonstick skillet over medium heat, and add the onion. Cook, stirring often, until the onion is lightly colored, about 10 minutes. Add the garlic, stir together for about a minute until fragrant, and add the chilie powder and cumin. Cook, stirring, for two to three minutes, until the mixture begins to stick to the pan. Add the tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 15 minutes, until the mixture is thick and fragrant. Stir the tomatoes with the beans. Simmer for a few minutes and add some chopped cilantro. Serve with some cheese crumbles on top.
Off and on I am also alone and going into the kitchen to cook for just myself is not very appealing. But, you've got to eat. It's better tasty food than can food. Here's a simple vegetarian Black Bean Chilie.
1 pot Simmered Black Beans
2 tablespoons canola oil
1 onion, finely chopped
4 large garlic cloves, minced
3 tablespoons mild ground chilie powder
1 tablespoon lightly toasted cumin seeds, ground
1 28-ounce can chopped tomatoes
2 tablespoons tomato paste dissolved in 1 cup water
Salt, preferably kosher salt, to taste
1/2 cup chopped cilantro
1 cup cheddar cheese or crumbled goat cheese
Heat oil in a medium nonstick skillet over medium heat, and add the onion. Cook, stirring often, until the onion is lightly colored, about 10 minutes. Add the garlic, stir together for about a minute until fragrant, and add the chilie powder and cumin. Cook, stirring, for two to three minutes, until the mixture begins to stick to the pan. Add the tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 15 minutes, until the mixture is thick and fragrant. Stir the tomatoes with the beans. Simmer for a few minutes and add some chopped cilantro. Serve with some cheese crumbles on top.
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