tag:blogger.com,1999:blog-12535808131656309952024-03-27T19:53:06.941-04:00Julia's Healthy Italian Cookingbeautiful Italian recipe's with a healthy quick twistJuliahttp://www.blogger.com/profile/10024217465645830257noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-1253580813165630995.post-30168055732473243142012-04-01T21:27:00.000-04:002012-04-01T21:27:53.060-04:00Easy Lightened Prosciutto Panini<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXscTUeBHsswvEz-cJW_rL9rbCxP2Tnca5DfaOBwzD1KXVbvrzw5s0FYuRyBV9VdSxHiWRE_72WPLHi6O5PKbUkGhB_IUZcM5yPnFx5A35BoX8aG3vWYgbMY2apCJiPxdI7v3NsdkLIOg/s1600/prosciuttopanini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXscTUeBHsswvEz-cJW_rL9rbCxP2Tnca5DfaOBwzD1KXVbvrzw5s0FYuRyBV9VdSxHiWRE_72WPLHi6O5PKbUkGhB_IUZcM5yPnFx5A35BoX8aG3vWYgbMY2apCJiPxdI7v3NsdkLIOg/s400/prosciuttopanini.jpg" width="320px"></a></div><br>
I love a prosciutto or grilled chicken panini as much as the next gal, but when I add up the calories I'm actually frightened. Here's a lightened up version of an Italian favorite.<br>
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<div>It's light and crunchy, slightly salty and mouth watering. This prosciutto panini with it's fresh peppery arugula and stringy melted mozzarella was a pleasant addition to our Sunday dinner this week. We actually made many varieties including this roasted pepper and pesto variety.</div>I made this prosciutto panini with low fat mozzarella and less prosciutto than in a full size sandwich and loaded it up with arugula to give it some weight. I also gutted the bread to make extra room for the greens. I can tell if I'm going to be happy with my meal by it's weight. If I pick it up and it's light as a feather, I know I'm going to wolf it down before my brain registers I'm eating! So add some extra arugula or roasted red peppers, it will help ; )<br>
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<div> Of course we had our usual 20 guests of friends and family along with a good 10 different things on the Sunday afternoon menu. "What exactly?" you may be thinking. Ok we had pasta with <a href="http://www.juliashealthyitalian.com/2011/03/perfect-every-time-tomato-sauce.html">Perfect Every Time Tomato Sauce</a> and <a href="http://www.juliashealthyitalian.com/2011/09/perfect-every-time-baked-meatballs.html">Baked Meatballs</a>. That was round 1. After that we had a tableful of food which included these panini in a couple of variations, <a href="http://www.juliashealthyitalian.com/2011/06/perfect-every-time-grilled-chicken-make.html">grilled chicken</a>, <a href="http://www.juliashealthyitalian.com/2011/09/baked-eggplant-cutlets.html">baked eggplant cutlets</a>, a build your own Cobb Salad platter, baked sweet potatoes with cinnamon and sweet, <a href="http://www.juliashealthyitalian.com/2011/03/riso-condito.html">Riso Condito</a>, a moist roasted turkey breast, <a href="http://www.juliashealthyitalian.com/2011/04/lentil-salad.html">lentil salad with parsley</a>, grilled shrimp, <a href="http://www.juliashealthyitalian.com/2011/10/butternut-squash-and-anise.html">roasted butternut squash</a> and another thing or 2... It's hard to remember all of it. That's a typical Sunday dinner at my house. I love to feed people. I also love to have a fridge full of leftovers. When I open the fridge and it's dark in there from all the Tupperware stacked high, I feel a deep sense of pleasure. Who knows. It's weird, but I love it.<br>
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As a side bar, i have been off line for a while. Job change and life I guess, but im glad to be back! Thank you all for asking me to post again. I needed to do this!</div><br>
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<a href="http://www.juliashealthy.com/2012/04/easy-lightened-prosciutto-panini.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com36tag:blogger.com,1999:blog-1253580813165630995.post-63505851512612258422011-12-19T02:00:00.000-05:002011-12-17T09:34:46.732-05:00Seafood Medley in a Tomato Broth<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRvjUi2HwX0Yhr2lhVJiSNOP8SQOU9utR1GgiT8oPfPTNi7svdepdV-Mp7_iYViTKoHCjjahF744Fwq4pSd66pvOkugVvoTyYcxRUjevXU2vkkkR1PBif4oWNp87_bGjFfs_0d4YY8n0/s1600/Pasta+with+Seafood.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><strong><img border="0" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRvjUi2HwX0Yhr2lhVJiSNOP8SQOU9utR1GgiT8oPfPTNi7svdepdV-Mp7_iYViTKoHCjjahF744Fwq4pSd66pvOkugVvoTyYcxRUjevXU2vkkkR1PBif4oWNp87_bGjFfs_0d4YY8n0/s1600/Pasta+with+Seafood.jpg"></strong></a></div><div class="separator" style="clear: both; text-align: center;"></div><div> </div><div class="separator" style="clear: both; text-align: center;"></div><div> </div>Perfect for Christmas eve, take a look at this previously posted pasta dish. Christmas eve, my family makes a lot of fish. La festa delle sette pesce, the feast of 7 fish is a tradition in many Italian homes on Christmas eve. We make 7 seafood dishes on Christmas eve.<br>
This pasta dish is certainly one of them. It's definitely a favorite for my family and guests. Fresh is best, but if you don't have access to a fish market, frozen will do.<br>
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Seafood Medley is a mix of <strong>Shrimps</strong>, <strong>Calamari</strong> and <strong>Scallops. </strong>I<strong> </strong>lightly sauteed them in <strong>Tomatoes, Garlic </strong>and<strong> White Wine.</strong> The results were incredible! I served it over spaghetti, but you can serve it without if you are watching your carbs. Either way, it is sure to be a pleasing meal.<br>
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<div> </div>This meal took no time. The entire meal, with spaghetti was prepped and cooked in 10 minutes flat! I used frozen shell fish, so my prep was mostly done for me <strong>: ) </strong>While the pasta cooked, i make the seafood.<br>
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<div> </div>I made this meal together with an old friend of mine, Luisa GangiDino. I met Luisa in the 3rd grade when she and her family came to America to live from Europe. My elementary school principal knew I spoke Italian, so they put Luisa and I together so that I could translate everything the teachers said. Imagine translating everything! <br>
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<div> </div>Our first day together, I can remember going into gym class with her and explaining the rules of dodgeball. We were together all the time. Here we are 30 plus years (I'm being vague and generous here) later and still friends. <br>
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<div> </div><a href="http://www.juliashealthy.com/2011/05/seafood-medley-in-tomato-broth.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-1253580813165630995.post-16338866315943832412011-12-05T05:00:00.000-05:002011-12-02T16:30:10.071-05:00Pasta Milanese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuEzKIC7Cj6_g1ZhhtUXXr7waGNoOIvR0XG1G9-70EhGQtrVFgN-0HT3ue_4tEZ4RtXOWZ3bxkHDW35mbemIM2srYU_sPltDjDIo-ycvKSTHQ_l1_Q5n8ZqytWhPJp9EhPn3L6BZ8iPNk/s1600/blog+pics+1+018.1.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuEzKIC7Cj6_g1ZhhtUXXr7waGNoOIvR0XG1G9-70EhGQtrVFgN-0HT3ue_4tEZ4RtXOWZ3bxkHDW35mbemIM2srYU_sPltDjDIo-ycvKSTHQ_l1_Q5n8ZqytWhPJp9EhPn3L6BZ8iPNk/s1600/blog+pics+1+018.1.jpg" /></a></div><br />
Although I had previously posted this, I made this again and wanted to show it to you once more. This is a great dish for Christmas eve, as it has sardines in it. My family upholds the feast of seven fiche on Christmas, so this counts as 1 of our 7 fish dishes. <br />
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Pasta Milanese is a traditional Sicilian dish. A Friday night Lenten staple in our home which combines cauliflower, fennel, anchovies and raisins over spaghetti and topped with toasted breadcrumbs. You'll need: <br />
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1 cup breadcrumbs<br />
1 medium onion, chopped<br />
6 anchovies<br />
extra virgin olive oil<br />
1 head cauliflower, chopped and steamed<br />
1 14.5 oz can of condimento per pasta con sarde seasoning<br />
12 oz tomato sauce<br />
1 chicken bouillon<br />
1 lb of spaghetti rigati (Barilla is what I use)<br />
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Heat a frying pan on medium heat and add a tablespoon olive oil. Toast breadcrumbs until golden, careful not to burn. Set aside.<br />
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Sauté onions and anchovies in oil on medium heat until anchovies melt and onions are golden, about 5 minutes. Add tomato sauce and pasta con sarde seasoning and simmer another 5 minutes. Add cooked cauliflower, chicken bouillion and pepper to taste and cook an additional 5 minutes. <br />
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While the sauce simmers, cook the pasta according to package directions. When pasta is cooked, drain and toss into seasoning and mix well. Place in serving bowl with breadcrumbs sprinkled over pasta and serve.Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-1253580813165630995.post-54137227699087620912011-10-31T10:10:00.000-04:002011-10-31T10:10:19.799-04:00Mezzi Rigatoni Pesto with Arugula<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGg5DldOqrugKfiQr3ReqOTFqUhX0RzassYFkarLCVzWRLhfwZGtkv9pk5X__tpK1KK1NWHWJwrcQvQfOzKT_d12ZucqJUcb7vSiPRUwShC7TJjK6RFQrCOjX6JvXJ_hwBqkrPfXymfg/s1600/Mezzi+Rigatoni+Pesto+with+Arugula.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGg5DldOqrugKfiQr3ReqOTFqUhX0RzassYFkarLCVzWRLhfwZGtkv9pk5X__tpK1KK1NWHWJwrcQvQfOzKT_d12ZucqJUcb7vSiPRUwShC7TJjK6RFQrCOjX6JvXJ_hwBqkrPfXymfg/s1600/Mezzi+Rigatoni+Pesto+with+Arugula.jpg"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
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</div><div style="text-align: left;">More pasta, less guilt.... Thats my motto! Add a huge amount of arugula to your Pasta with Pesto and now you have an antioxidant and fiber rich meal with less calories per bowl and lots more taste! Coming home to 6 hungry people, I often make a quick pasta for dinner. Tonight was one of those nights. Although fast, this delicious healthful dish is loaded with fiber and vitamins. At times I have pignoli nuts on hand and other times I don't. This recipe doesn't call for them, but you can add a 1/4 cup if you have them. That's the beauty of cooking, for me at least, I can always create a great meal with whatever is in my fridge, substituting one thing for another. </div><div style="text-align: left;"> </div><div style="text-align: left;"></div><a href="http://www.juliashealthy.com/2011/10/mezzi-rigatoni-pesto-with-arugula.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com118tag:blogger.com,1999:blog-1253580813165630995.post-22687283357722723642011-10-26T09:13:00.002-04:002011-10-27T18:05:23.029-04:00Sugared Pumpkin Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizplx2QkHWMDj8tXmy0ccRN8SbquqRgWpcpeuZrZmlE_f2AuAXO5xIzV0dLonGSgSyFBtCmlyAVDOk5xiOVGKP1R7lHoaf8Bl6UxtlUyJzfIg7fT_EXiFCg7UlFqIc5cg9zik6GdgK4Zo/s1600/Sugared+Pumpkin+Cookies.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizplx2QkHWMDj8tXmy0ccRN8SbquqRgWpcpeuZrZmlE_f2AuAXO5xIzV0dLonGSgSyFBtCmlyAVDOk5xiOVGKP1R7lHoaf8Bl6UxtlUyJzfIg7fT_EXiFCg7UlFqIc5cg9zik6GdgK4Zo/s1600/Sugared+Pumpkin+Cookies.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Know how to make any box cake or cookie into an autumn treat? It's simple and really easy, especially for those of us who don't love baking from scratch. Just substitute pumpkin purée for the fat! This was a Betty Crocker bag of snicker doodle cookie mix. It called for 1/2 cup of butter, so I subbed out 1/2 cup of pumpkin purée. Not only were the cookies much healthier, they were soft and delish. The cookies had a cake like consistency which I really liked. <br />
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Try it on box cake mixes too. I made a Betty Crocker vanilla cake and subbed out the 1 cup oil for 1 cup pumpkin purée and it was great. To give the cookies or cake a autumn flavor I also add 1 teaspoon cinnamon and 1/4 teaspoon each of cloves and nutmeg. If you don't have either, then add 1/2 teaspoon of pumpkin spice. <br />
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Either one, cookie or cake were a fall flavor you will really enjoy. It's sorta homemade and brings a pleasant scent to the whole house. It's perfect for non bakers like me! </div>Unknownnoreply@blogger.com30tag:blogger.com,1999:blog-1253580813165630995.post-23481687870804205192011-10-24T05:00:00.009-04:002011-10-27T18:00:54.868-04:00Butternut Squash and Anise<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0cOUa24XS3O45syOi4Pc5k9LFudyJsiQ4dflyCwIciEp3CV-1-k4-uzkBoOS7VFeAUCeHH_XSaWcP1J9eXqACLkyD3KeIJ13xF-ghSXF32quVnhFUKpJl3f4sV0uHuiYGi8zzpScLqY/s1600/Butternut+Squash+and+Anise.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0cOUa24XS3O45syOi4Pc5k9LFudyJsiQ4dflyCwIciEp3CV-1-k4-uzkBoOS7VFeAUCeHH_XSaWcP1J9eXqACLkyD3KeIJ13xF-ghSXF32quVnhFUKpJl3f4sV0uHuiYGi8zzpScLqY/s1600/Butternut+Squash+and+Anise.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This combination of Butternut Squash, Anise and Cranberries is an Italian Autumn must. I combined the traditional American veggie with a traditional Italian veggie and the outcome is delish. Its got a sweet pop of cranberry, squash roasted to creamy perfection and the tender crunch of the anise.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Is it called anise or is it called fennel?...I call it finoccio. Theres lots of words that have become part of the Italian American vocabulary. Among my Italian friends, its well understood. A <em>scula pasta</em> is a scula pasta, not a colander. A <em>cupino</em> is a cupino, not a laddle. My mother takes the cake though. She has Italian words made English that could make you fall off you chair in laughter. Some of my favorites are <em>ridicala</em>.....thats ridiculous. Then theres <em>esso nuts</em>, otherwise known as hazelnuts, but sound much worse than the way I chose to spell it! I will probably catch a beating for this post, so I hope you enjoy it. I hope its worth the size 10 shoe thats gonna <em>get me</em> later on this week!</div><br />
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Ingredients:<br />
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1 lb or so of cut and peeled butternut squash<br />
1 anise bulb, cut into 1/2 inch slices<br />
1/2 cup cranberries, dried<br />
1/8 cup olive oil, or 3 tablespoons.<br />
1 teaspoon cinnamon<br />
1/2 teaspoon of salt<br />
1/4 teaspoon pepper<br />
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Instructions:<br />
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Combine all ingredients in a medium casserole, toss well. Bake in a preheated oven at 475 for approximately 30 minutes, or until the squash is tender. I check squashes tenderness by sticking it with a fork. If it falls off easily, then it's tender. If it smiles at you and whispers sweet nothings, well that's another way of knowing it's tender :)<br />
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Servings: 5Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-1253580813165630995.post-19758112315118422862011-10-21T13:30:00.000-04:002011-10-21T13:30:23.074-04:00Roasted Chicken with a Citrus Glaze<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmpkpnxPKQ-gH2UwwYgI5_3j6Q29cSa71UMytb1Yx_4WIdP7QQrJW7Cuoov7ZA_7yx-JYeLyjco09tCfTjfYqzPWUaCUzdLU9TB-M86fChJ_eraMcFHsASSiDrzs6nYLII3wruckwc8c/s1600/Roasted+Chicken+with+a+Citrus+Glaze.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmpkpnxPKQ-gH2UwwYgI5_3j6Q29cSa71UMytb1Yx_4WIdP7QQrJW7Cuoov7ZA_7yx-JYeLyjco09tCfTjfYqzPWUaCUzdLU9TB-M86fChJ_eraMcFHsASSiDrzs6nYLII3wruckwc8c/s1600/Roasted+Chicken+with+a+Citrus+Glaze.jpg"></a></div><br>
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Sweet, savory, lemony chicken with all that flavor. I can hardly stand it! Its too good to explain! This healthy and quick meal was from fridge to table in 35 minutes, with 30 of those being oven time. Serve over quinoa or with a side of Butternut Squash and Anise, this 1 pot wonder will keep 'em coming back for more. <br>
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I had it for lunch the next day COLD and it was awesome! What can I say, I was between appointments and didnt have time to warm it. You get my point...try it and you'll see. Roasted chicken with Citrus Glaze is a week night treat. Toss some in the freezer once marinated (but before cooking of course) and you'll have a freezer bag meal for another night.<br>
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<a href="http://www.juliashealthy.com/2011/10/roasted-chicken-with-citrus-glaze.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-1253580813165630995.post-74368576411103509832011-09-30T10:45:00.003-04:002011-10-07T09:39:00.448-04:00Perfect Every Time Baked Meatballs<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_gBpYVDOsakFZ_ufA_RGsqTBYS0Ow9iZY0Ja_Nkke7ZrB4fT8cJgWmWaDJUNsTJNoq8nzy-RC0DXTl33gSge13j5xlxfHQciUgQk5Wqp4wdHQSTOvh0V_tcDYzlUBxux1QlyTTiwzc4/s1600/Perfect+Every+Time+Baked+Meatballs+.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_gBpYVDOsakFZ_ufA_RGsqTBYS0Ow9iZY0Ja_Nkke7ZrB4fT8cJgWmWaDJUNsTJNoq8nzy-RC0DXTl33gSge13j5xlxfHQciUgQk5Wqp4wdHQSTOvh0V_tcDYzlUBxux1QlyTTiwzc4/s1600/Perfect+Every+Time+Baked+Meatballs+.jpg"></a></div><br>
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Just like the <a href="http://www.juliashealthyitalian.com/2011/04/perfect-every-time-meatballs.html">Perfect Every Time Meatballs</a> that I fry, these mini mouthfuls are moist, rich in flavor and a savory giant. I had been asked many times if they worked baked, so I decided to give it a try. I made half my batch fried as usual and the other half baked. Much to my surprise, they were moist and delish just like the original recipe (I sound like the fried chicken guy, Colenel Sanders). <br>
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The flavors are garlicy and herby from the garlic and of course parsley. Theres the nutty and salty bite from the cheese. Its all Italian and all good! Give it a try and leave me a comment if you like!<br>
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<a href="http://www.juliashealthy.com/2011/09/perfect-every-time-baked-meatballs.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-1253580813165630995.post-3725955579016178992011-09-29T10:11:00.001-04:002011-09-29T10:42:14.885-04:00Baked Eggplant Cutlets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5vbJuH5r88TQnyRtxacRrBBOqFdrdnp4J_zSXITQEgdjA21y4VHEyWzYvw3ftsheJJoS8c07lAU1SVGb4yeZepbl3BgjIoDoJ6VoKiPUatust4xZqe9MuDffxny2sZ_cDcAmAq_ANEM/s1600/Grilled+Eggplant.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5vbJuH5r88TQnyRtxacRrBBOqFdrdnp4J_zSXITQEgdjA21y4VHEyWzYvw3ftsheJJoS8c07lAU1SVGb4yeZepbl3BgjIoDoJ6VoKiPUatust4xZqe9MuDffxny2sZ_cDcAmAq_ANEM/s1600/Grilled+Eggplant.jpg"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
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</div>Super tasty, light and crispy these baked eggplant cutlets are a staple in my home. Its a quick easy meal that goes great with a salad... well, lots of sides. Eaten as is, or with crunchy bread drizzled with olive oil, these are real crowd pleasers.<br>
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They store great in the fridge and you can even freeze them for later use for a delicous cheesy gooey casserole of <a href="http://www.juliashealthyitalian.com/2011/04/eggplant-rollatini.html">Eggplant Rollatini</a>. Its a great time to buy eggplant in its abundance and not to mention great price and make these to freeze later down the road. They will stay well in the freezer for up to 2 months.<br>
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<a href="http://www.juliashealthy.com/2011/09/baked-eggplant-cutlets.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1253580813165630995.post-84326563636020046162011-09-28T09:31:00.003-04:002011-10-07T09:43:04.213-04:003 Protein Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbPWCBbFRovNUR4-VyxltP9yWAhaCg_zCVFzdq-_4njlcD5bMh1Ilej8GOPJskL7XeFC9P4EwMZj5x2MlfxAIQT5LIx6N9K6M2zyI8IPNOiDxUlE3gYjbarb2ltzvvv_hmLZoFmYioVlc/s1600/3+protein+rice+.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbPWCBbFRovNUR4-VyxltP9yWAhaCg_zCVFzdq-_4njlcD5bMh1Ilej8GOPJskL7XeFC9P4EwMZj5x2MlfxAIQT5LIx6N9K6M2zyI8IPNOiDxUlE3gYjbarb2ltzvvv_hmLZoFmYioVlc/s1600/3+protein+rice+.jpg"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
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Whenever or whatever I cook, I make more than I need for that particular meal so I will have some for a different meal later in the week. Rice and Quinoa are one of those things I make a double batch of so I can use them later on in the week. <br>
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This easy and healthy meal has 3 different sources of protein. Egg, Canadian bacon and the edamame. If you really wanna go nuts with the protein, substitute the rice for quinoa which is also a complete protein containing all 8 amino acids, but then you have to rename it 4 protein quinoa!<br>
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Some mornings I make a few extra scrambled eggs and extra canadian bacon and store them in the fridge for this 1 pot dinnertime dish. It has lots of different flavors and textures. My little ones like that they can pick out the small pieces by hand of whatever fancies them that day. They also love it for a school lunch meal, so I always make alot of it so we have leftovers for lunch the next day.<br>
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<a href="http://www.juliashealthy.com/2011/09/3-protein-rice.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1253580813165630995.post-60962800179004212242011-08-24T10:34:00.002-04:002011-08-25T16:26:22.544-04:00Eggplant Stuffed with Parmigiano Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNx9SmIf8uWq7tz_eafiZySFxlhDL0tk095E1M5ukMeEDUH6QKcg-3-aXkbArfgtSQrmXP7rALj9-fNa1baPrdfr-e2ogfr7_OE9MgX-xjQRvNlxND0EgaWcoHhIvxLsmqN2NVVhW3Sjk/s1600/Eggplant+Stuffed+with+Parmigiano+Cheese.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNx9SmIf8uWq7tz_eafiZySFxlhDL0tk095E1M5ukMeEDUH6QKcg-3-aXkbArfgtSQrmXP7rALj9-fNa1baPrdfr-e2ogfr7_OE9MgX-xjQRvNlxND0EgaWcoHhIvxLsmqN2NVVhW3Sjk/s1600/Eggplant+Stuffed+with+Parmigiano+Cheese.jpg"></a></div><br>
Eggplant alla Vidaneda. That's it's Italian name. I think it means Hillbilly Eggplant! Thats what my mom said, LOL. She is really a funny lady. Shes got all sorts of weird names from Sicily that she calls stuff. I wont go into detail or she might hit me with a shoe...an Italian mothers weapon of choice.<br>
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Imagine a tender meaty flesh to the eggplant with a hidden bite of salty goodness. That's Eggplant Stuffed with Parmigiano Cheese in nutshell. Summer veggies are so tasty and good, you just have to try this one. <br>
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Did you know that 75% of the worlds eggplant comes from New Jersey? I was surprised too. Lets give NJ a round of applause for this delicious veggie :)<br>
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<a href="http://www.juliashealthy.com/2011/08/eggplant-stuffed-with-parmigiano-cheese.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-1253580813165630995.post-76080297040611344302011-08-09T10:27:00.001-04:002011-08-09T10:30:46.439-04:00Shredded Beef<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtSL-tOjvqDgnv054cDtPVgULzMpLBRu3NRFSIDkx7kyNE_PrpceD256geientdEAq6HMjkX42e3BWAWHrZvfA6GgTXNqDvcFcmy8LtRGmiOughezuzWrlr6jTPaLpBtlQKondh0qhIk/s1600/shredded+beef.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtSL-tOjvqDgnv054cDtPVgULzMpLBRu3NRFSIDkx7kyNE_PrpceD256geientdEAq6HMjkX42e3BWAWHrZvfA6GgTXNqDvcFcmy8LtRGmiOughezuzWrlr6jTPaLpBtlQKondh0qhIk/s1600/shredded+beef.jpg" t$="true"></a></div><div class="separator" style="clear: both; text-align: left;"><br>
</div><div class="separator" style="clear: both; text-align: left;">Ultra thin, melt in your mouth savory <strong>Shredded Beef with Peppers</strong> is as fast and easy as it is delicious. Theres lots of fresh in season peppers in this dish to enhance the flavor, not to mention lighted up the calories. Paired with white rice and steamed broccoli, this is a better meal than any Chinese restaurant dish I've ever had. </div><div class="separator" style="clear: both; text-align: left;"><br>
</div><div class="separator" style="clear: both; text-align: left;">I got to thinking about the <a href="http://www.juliashealthyitalian.com/2011/07/spicy-beef.html">spicy beef</a> post from last week. I do love it and the flavors are incredible, but the time to cut the beef bothered me. I thought and thought about how to get paper thin slices of beef into a quick week night meal...then it hit me. Here you go folks...and its goooood, it's really really good.</div><div class="separator" style="clear: both; text-align: left;"><br>
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<a href="http://www.juliashealthy.com/2011/08/shredded-beef.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-1253580813165630995.post-11735810573335695372011-08-01T09:53:00.001-04:002011-08-01T09:56:33.373-04:00Quinoa Stir Fry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0-u3xM33U9tlDXm3BSbqu_doDnbldppb_4O1FsZCbXmDAuS_utPXVSABNU7HHbp98JhM-XpTUvkVzxxuPZSW2z8AAz9Da3VVP2mxwgBA9bi6JWuBA7_gsNUR586n4QQ6aV-jKFDghBI/s1600/Quinoa+Stir+Fry.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0-u3xM33U9tlDXm3BSbqu_doDnbldppb_4O1FsZCbXmDAuS_utPXVSABNU7HHbp98JhM-XpTUvkVzxxuPZSW2z8AAz9Da3VVP2mxwgBA9bi6JWuBA7_gsNUR586n4QQ6aV-jKFDghBI/s1600/Quinoa+Stir+Fry.jpg"></a></div><div class="separator" style="clear: both; text-align: center;"></div><div> </div><div class="separator" style="clear: both; text-align: center;"></div><div> </div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div align="left">Quinoa stir fry is a 1 pot wonder that has it all. There's protein from the quinoa and eggs (quinoa is a complete protein with all 8 amino acids) and lots of fiber from the peas, onions and carrots. It's a nutritionally packed meal that your whole family will love. I've added some leftover <a href="http://www.juliashealthyitalian.com/2011/06/perfect-every-time-grilled-chicken-make.html">grilled chicken</a> to this at times which was good. There's lots you can add, depending on what your fridge has to offer that day. It all works well. Broccoli cut into little bits, canadian bacon (which tastes really awesome in here), edamame or even leftover corn cut off the cob. <br>
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<div> </div>There's lots of flavors and textures going on in this dish. I love the garlicy butter taste on the quinoa. Seasoned with some soy sauce, it's a tasty meal that will keep your kids attention till they're all done. You can substitute white rice or brown rice for the quinoa. All 3 work equally well.<br>
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</div><a href="http://www.juliashealthy.com/2011/08/quinoa-stir-fry.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1253580813165630995.post-66251622490978181022011-07-18T15:15:00.002-04:002011-07-18T15:18:55.316-04:00Sweet and Spicy BBQ Shrimp<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIJOHf6CMq6JRnZ1sxCb7y-fBOP5oOR0qxF2QwvPFaDczuo8TmBMF4pyWb36Suouz4z-xQ9DN4UB5ONfEdqheVLtpdRkLWp0xr8BRNGuH6e8Oybth4Uy6C6ivr-AnnVsB3TNaG-ll6lk/s1600/Sweet+and+Spicy+BBQ+Shrimp.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIJOHf6CMq6JRnZ1sxCb7y-fBOP5oOR0qxF2QwvPFaDczuo8TmBMF4pyWb36Suouz4z-xQ9DN4UB5ONfEdqheVLtpdRkLWp0xr8BRNGuH6e8Oybth4Uy6C6ivr-AnnVsB3TNaG-ll6lk/s1600/Sweet+and+Spicy+BBQ+Shrimp.jpg"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
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</div><div class="separator" style="clear: both; text-align: left;">Sweet and Spicy BBQ Shrimp hot off the grill, a summertime classic. Grilled to perfection in less than 10 minutes, this dish is as quick and healthy as it is delicious. I used a store bought BBQ sauce and to it I added brown sugar, honey and cayanne pepper. The results were mouth watering sweet and spicy shrimp that everyone went nuts over. </div><div class="separator" style="clear: both; text-align: left;"><br>
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<a href="http://www.juliashealthy.com/2011/07/sweet-and-spicy-bbq-shrimp.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-1253580813165630995.post-14322221036182503492011-07-10T08:20:00.003-04:002011-07-11T07:51:13.835-04:00Spicy Beef<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhANwPJhb5aKbwqehVExudsLZS6aCPakUPshB-4u_OVbH_57pulCBFhXy3kmRTFPqoRv7olMQT1HNp4hpvvppIefbwSSxJxJclElYrIpPSNvsNvVB2cFwH9A6gKlkson-tffZkR7IJiv6M/s1600/SPICY+BEEF.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhANwPJhb5aKbwqehVExudsLZS6aCPakUPshB-4u_OVbH_57pulCBFhXy3kmRTFPqoRv7olMQT1HNp4hpvvppIefbwSSxJxJclElYrIpPSNvsNvVB2cFwH9A6gKlkson-tffZkR7IJiv6M/s1600/SPICY+BEEF.jpg"></a></div><br>
<div></div>Spicy beef has a sweet, hot and juicy flavor thanks to the sauces, garlic, hot and sweet peppers. The moment this marinated beef hits the pan the intense aromas of garlic and hot peppers come together to fill your senses.<br>
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Split open some crunchy Italian bread and the juices will run down your arm as you eat it. Its heaven!! For a healthier option ( although I prefer the first) you may serve it over quinoa or rice, both which will catch the juices and compliment the spicy flavor nicely. <br>
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You can make this as spicy or not as you like, just use more or less hot peppers. If your not sure about the amount of heat in your little peppers, use less and you can add crushed red pepper flakes in the end to dial up the heat to your liking. I read once that hot foods increase your metabolism. So this can almost be classified as diet food if you put enough of the hot stuff ! <br>
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Since there's lots of cutting involved, I made a big batch of this so I wouldnt have to do it again any time soon. I cooked some and froze some for a meal at another time. It freezes beautifully. Just toss it into a zip top bag after its marinated. It will keep in the freezer for up to 6 weeks. Normally I dont freeze anything with veggies, but this recipe is okay. Your not looking for crisp peppers in this recipe. They should be cooked down and soft, so go ahead and freeze them. If you want to give this recipe a try without the freeze for another time option, just cut the recipe in half and you'll have a dinner for 6 (or 4 with leftovers).<br>
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<div> The success of this recipe is all in the cutting. the thinner the better. My dear friend Lenore introduced this recipe to me. Her grandmother would take a huge london broil, toss it in the freezer for 30 minutes which makes it easier to slice, then would go at it until each meat ribbon was so thin you could see through it. It took me about 40 minutes to cut 5 lbs of beef, so you"ll want to do this when you have some time. I've cut corners and cut the beef thicker at times and the dish was not as good. Take your time and cut thin, you will be handsomely rewarded : )</div><br>
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</div><a href="http://www.juliashealthy.com/2011/07/spicy-beef.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-1253580813165630995.post-28890539597645798872011-07-07T10:11:00.001-04:002011-07-08T12:51:25.081-04:00Grilled Chicken Bruschetta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvQIko0IWyQdGoFpnkjr0DGlpa78mnyDGe0fzegfvQGguVsKZdrBTxbBjnpPWzp17kxVbIhyphenhyphen6jF3dqqX1idtC47NpJlZodqsbsiaNdQm3shsg4aC0w3_iET83I9mTvfIA4IjVBOdIzwQ/s1600/Grilled+Chicken+Bruschetta.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvQIko0IWyQdGoFpnkjr0DGlpa78mnyDGe0fzegfvQGguVsKZdrBTxbBjnpPWzp17kxVbIhyphenhyphen6jF3dqqX1idtC47NpJlZodqsbsiaNdQm3shsg4aC0w3_iET83I9mTvfIA4IjVBOdIzwQ/s1600/Grilled+Chicken+Bruschetta.jpg"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
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</div><div align="left">Grilled Chicken topped with fresh tomatoes, basil, onion, garlic and extra virgin olive oil. It has the scent of summer and is Healthy Italian at its finest. Using in season produce like tomatoes and basil gives your recipe a sweetness and freshness you simply cannot get the rest of the year. Seize the moment and up your cooking with in season ingredients. <br>
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I used my make ahead <a href="http://www.juliashealthyitalian.com/2011/06/perfect-every-time-grilled-chicken-make.html#more">Perfect Every Time Grilled Chicken</a> recipe for this one. I love to have food already made that I can add to and make new and flavorful meals with. Adding the fresh bruschetta on top makes this a really quick and super delicious meal. </div><div align="left"></div><div align="left"><br>
</div><a href="http://www.juliashealthy.com/2011/07/grilled-chicken-bruschetta.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-1253580813165630995.post-90599641062082566182011-06-30T10:13:00.001-04:002011-06-30T19:21:03.949-04:00Perfect Every Time Grilled Chicken - make ahead for the week<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindsLCSJOf08egk5Lo5B9FPqBoc-_44u6yzQ9d_3HS9mVaItic_N5r9XCi4Yh5rgAHF_H9_Vs-ORHA0FJlYHS7dSc1ulSfJSQbTJYIm4Lk6N7COy3g5ICRSRXx50RqBR2s2fXseCfGX9g/s1600/grilled+chicken.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindsLCSJOf08egk5Lo5B9FPqBoc-_44u6yzQ9d_3HS9mVaItic_N5r9XCi4Yh5rgAHF_H9_Vs-ORHA0FJlYHS7dSc1ulSfJSQbTJYIm4Lk6N7COy3g5ICRSRXx50RqBR2s2fXseCfGX9g/s1600/grilled+chicken.jpg"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
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</div><div class="separator" style="clear: both; text-align: left;">Moist, succulent and perfect every time, I like to make 5 lbs of grilled chicken ahead for the week. Cooked chicken will keep for up to 5 days in the fridge, so I make a batch once a week and use it in all sorts of recipes throughout the week. It really is a time saver for me. Done properly, your chicken will be moist and delicious for every recipe you use it in. Perhaps 5 lbs sounds a bit much. Remember chicken looses about 25% to cooking, so 5 lbs becomes a bit over 3.5 lbs when cooked. Depending on your size family, that could give you 3 to 5 meals.</div><div class="separator" style="clear: both; text-align: left;"><br>
</div><div class="separator" style="clear: both; text-align: left;">Since all chicken thickness is different, its not accurate to follow a recipe that says cook X amount of minutes on each side. Sometimes I use tenderloins and other times its chicken breast. Heres the secret to grilling moist chicken. Its the feel. When you press on it with your fork or your finger it should feel like your pressing the muscle between your pointer and thumb. Try it, pinch the flesh where your pointer meets your thumb while your fingers are fully out stretched (like your making the #5). Its firm, but has a softness to it. Once you learn how to press your chicken to check for doneness, you'll have unlocked the secret to all great grill cooks. They would not dare cut into the meat to check if its done. Its simply the way it feels to them when they press it. </div><div class="separator" style="clear: both; text-align: left;"><br>
</div><div class="separator" style="clear: both; text-align: left;">It took me a couple of times of pressing a piece of chicken, removing it from the grill, letting it sit for a few minutes then cutting it open to see if I got it right. Picking up this method will revolutionize your kitchen! You will be able to grill ahead and serve awesomely moist and flavorful meals in under 10 minutes like me! Notice the blatent compliment I paid myself : ) Get to the grill or grill pan and give it a try. Detailed instructions below.</div><br>
<a href="http://www.juliashealthy.com/2011/06/perfect-every-time-grilled-chicken-make.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1253580813165630995.post-79664593592926455722011-06-21T20:24:00.002-04:002011-06-26T09:24:40.811-04:00Strawberries with Marsala<div class="separator" style="clear: both; text-align: center;"></div><br />
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Simple, sweet and yummy, these strawberries with Marsala wine have a sophisticated flavor you must try. The juice of the strawberries melds with the sweet wine to create a simply sinful syrup. Fragrant and refreshing, these in season beauties are a quick and healthy Italian treat. The Marsala and sugar give the already summer sweet berries a burst of intensity you will love. Give it a try and you will agree.<br />
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For a more decadent dessert, spoon these over ice cream, juices and all...mmmmmmmmmmm! <br />
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<div></div>Ingredients: <br />
<div></div><ul><li>20 medium strawberries, washed with stems removed and halved</li>
<li>2 teaspoons sugar</li>
<li>2 tablespoons Marsala wine</li>
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<div>Instructions:</div><div></div>In a small bowl combine strawberries, sugar and marsala. Mix well. Let stand in fridge for 1 hour and serve.<br />
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Servings: 4<br />
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<div class="separator" style="clear: both; text-align: center;">A significant part of having a garden is the gifting opportunity. I grow more herbs and tomatoes than I could ever eat, so it gives me the chance to gift them to some very happy neighbors and friends. I cut these oregano stems and bundled them with some twine. I attached a note saying to add them to recipes now or let them dry for future use. Its a simple way to spread the wealth of a lovely garden. </div><br />
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</div>This String Bean and Potatoe Salad has a vinegary sweet flavor. It has fresh basil tossed in with a little scallion that gives it a little crunchy bite. The beautiful smooth pearl olives round off the flavor and texture in this healthy Italian dish. Served slightly warm, the potatoes soak up all the dressing and create a creamy smooth taste you will love. Impressive at your next BBQ gathering or as a side to a week night meal, this summer time classic will surely wow your friends and family and give you boost of confidence in your cooking ability.<br>
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Confidence comes in many forms. Children may get it from the praise they get for a job well done at school, at a recital or even in the kitchen. My oldest daughter, Theo is always whipping things up in the kitchen. She made a refreshing orange and lime drink the other night. I will be posting it this week because it was great. It was a drink she created with what we had in the kitchen. I often have to limit her ingredients or I will have nothing to cook with that night, so she has learned to improvise using the ingredients I offer her. We just celebrated my youngest's 1st birthday, so we had a lot of citrus fruits left over from the garnish for the beverages. I always buy more food and drink than can be consumed at 3 parties. I can't help it, I'm Italian. Thus the leftovers. Theo will gladly take any ingredients I offer to her and come up with something great. It's a great way to get her to be creative. It's kind of like Iron Chef Challenge for Kids! Ooooh, now there's a good TV series. <br>
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Theo gets great pleasure in seeing the reaction she gets from her father and myself. We are pretty honest though. I will always tell her what I really think of what she made. When I don't like something, she gets back in there and changes it or tries something else. It is as adults when we equate failure with negativity. As children, failure is simply part of the creative process. <br>
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<div style="text-align: left;">Perhaps her cooking today translates into a confident creative adult. Not sure and I don't put too much weight on it. What I do know is it makes her a confident and happy kid. We are in no rush to have her grow up. This is a great and rewarding time for us (her parents) and her. Eleanor Roosevelt once said "There's nothing better than working hard at work worth doing". As a working mother of 4 young kids, a passion for cooking and a zest for life, I couldn't agree more.</div><div style="text-align: left;"><br>
</div><a href="http://www.juliashealthy.com/2011/06/string-bean-and-potatoe-salad.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1253580813165630995.post-3419447563950896122011-06-02T23:34:00.002-04:002011-06-12T23:48:03.123-04:00Grilled Chicken Arugula and Tomato Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSqmXa0j8HC1QNu5LeQJ4hDhEmdLlLqUw_-bOdJiLcemdDKcAe79LWGIH0KNcl0WafInj6gQIRx8zbibVeuTweTxMitMNoZ1nphK_aibEWp2gBL7wuPaaJnLyBFESQCrVrdUU78La-gw/s1600/Grilled+Chicken+Arugula+and+Tomato+Salad+.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSqmXa0j8HC1QNu5LeQJ4hDhEmdLlLqUw_-bOdJiLcemdDKcAe79LWGIH0KNcl0WafInj6gQIRx8zbibVeuTweTxMitMNoZ1nphK_aibEWp2gBL7wuPaaJnLyBFESQCrVrdUU78La-gw/s1600/Grilled+Chicken+Arugula+and+Tomato+Salad+.jpg" t8="true"></a></div><br>
<div></div>Crisp peppery <strong>arugula</strong>, moist <strong>grilled chicken</strong> and pop when you bite them <strong>tomatoes</strong> make this salad irresistable. The gentle, creamy yet salty bite of the <strong>ricotta salata</strong> leaves you wanting another mouthful. <strong>Lemon zest</strong> gives this healthy Italian salad a beautiful freshness. Grilled Chicken with arugula, tomatoes and ricotta salata has it all... Crisp, fresh, flavorful and healthy.<br>
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This recipe shows you how to cook without strict measurements. You know your family's likes and dislikes better than anyone. Using that knowledge, you can tailor a meal to your family each and every one will love.<br>
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A handful is much like a cup. If you know your oldest likes salad, make it a big overflowing handful. Perhaps your little one likes tomatoes, then add an extra few. There's no wrong way to cook so don't be afraid of the measurements and getting them just right. Have fun with healthy food and just start cooking!<br>
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<div>Today happens to be my Nonno Salvatore Vitale's birthday. He was born June 2, 1908. If he were alive he would be 103 today. When Salvatore Vitale was born, he arrived early. He was born only 1 1/2 kilos (about 3.3 lbs). Just after he was born, his parents put 2 hot water bottles along side a box and cotton balls over the bottles. They then carefully placed him into the small box to keep his little body warm. It was a 1908 rural Italian baby incubator. They used that incubator for him his first few weeks of life. Had he been born in the cold winter months, he probably would not have survived. Lucky for him ( and me ) he was born on that warm in June at the turn of the century. My mother tells me that story every year around her fathers birthday. I now tell it to my kids too. This year my 6 year old realized for the first time that we all wouldn't be here had he not survived his premature birth. We had our dessert this evening with a candle on it to commemorate his birthday. </div><br>
Nonno Vitale's father, my great grandfather Angelo Vitale came to New York in the early 1900's. He came to work. Construction began in March of 1900 on the New York subway system by Interborough Rapid Transit Company. My great grandfather worked on the construction of the subway system. That project ran until October of 1904 when the subway system was completed. I often look out the window into the darkness of the tunnels as I ride on the subway thinking my great grandfather was right here in one of these tunnels over 110 years ago. Its truly a very proud feeling.<br>
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<a href="http://www.juliashealthy.com/2011/06/grilled-chicken-arugula-and-tomato.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-1253580813165630995.post-1520088576509722142011-06-01T13:36:00.004-04:002011-06-01T13:38:52.609-04:00Check my Tips and Tricks.<br />
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For a cute and very effective way to get little ones to try foods they otherwise wouldn't, click on the Tips and Tricks tab above. Leave me a comment if it works as well as it does for my little ones.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253580813165630995.post-68951650868053451722011-05-31T10:30:00.001-04:002011-05-31T10:32:08.943-04:00Almond Minolata Candy<div class="separator" style="clear: both; text-align: center;"></div><br>
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Imagine roasted almonds enveloped in an amber rich candy. This almond candy is crunchy and sweet and oh so heavenly. Snapping a morsel of almond off brings along with it some caramel candy coating. Its faint flavor of cinnamon perfumes your palate as you crunch through the first bite. All you need is a small piece to gain pure satisfaction in your craving of a decadent and rich dessert. <br>
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With just 3 ingredients and little in the way of technique, I came away from this recipe feeling confident that you too can add candy maker to your list of accomplishments. This roasted almond candy is super simple to make and a healthy alternative to other desserts. Done in under 20 minutes, its the perfect dessert to wow your guests at your next dinner gathering.<br>
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Yet another of my moms recipes, its an Italian must to make this on occassion. My mom made this for me when I wanted something sweet and crunchy. She would whip this up in a flash. There were cheers in the kitchen whenever she made these. Give them a try and let me know what you think.<br>
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<a href="http://www.juliashealthy.com/2011/05/almond-minolata-candy.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-1253580813165630995.post-55892390625939242682011-05-24T20:51:00.001-04:002011-05-31T10:34:12.114-04:00Hard Boiled Eggs with Olive Oil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGQx7bDtTcol5E5DX-YxKAQswg4Ui_syhMhk28g1Ke4g9AR5fF6ddghXNeuYtrlUqKQX1kQJvRgBWe-WBEzHsxApRFoRBVC4pbHrg10zz9qIvFdJa_ff5e0peEgCB4j7Bn2hilY5x8Ik/s1600/hard+boiled+eggs+4.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGQx7bDtTcol5E5DX-YxKAQswg4Ui_syhMhk28g1Ke4g9AR5fF6ddghXNeuYtrlUqKQX1kQJvRgBWe-WBEzHsxApRFoRBVC4pbHrg10zz9qIvFdJa_ff5e0peEgCB4j7Bn2hilY5x8Ik/s1600/hard+boiled+eggs+4.jpg"></a></div><br>
These hard boiled eggs have a drizzling of extra virgin olive oil atop. The warmth of the eggs delivers the fragrance of the oil to your palate. Served with some crunchy Italian bread, the flavor of the olive oil brings an uncommon taste to the common egg. It's a new dimension for an already beloved breakfast meal. <br>
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I began adding olive oil to my eggs when removing the yolks. I felt it gave them more substance. I quickly found the flavor to be rich and delightful and add it to my eggs all the time now, even when the yolks are in. Try this healthy Italian spin on the hard boiled egg. You too will have a new love for them. <br>
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<div class="separator" style="clear: both; text-align: center;"></div><a href="http://www.juliashealthy.com/2011/05/hard-boiled-eggs-with-olive-oil.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1253580813165630995.post-54066330328703294792011-05-22T10:58:00.001-04:002011-05-22T11:01:36.475-04:00Pizza Bianca<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqsAnX4BLN6bwTabBHzBZeCKIjpj3JdKwb59zXWFZM8G7bVzePMIEtm8HoB0QlMDmbcVVkvzgLL6T3HkOFzC6O0UoaOEGGhCc3taFzXrsAu3d5oOOa-aQwRpKr52NWU9BqVJhcvMOqzx0/s1600/Pizza+Bianca.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqsAnX4BLN6bwTabBHzBZeCKIjpj3JdKwb59zXWFZM8G7bVzePMIEtm8HoB0QlMDmbcVVkvzgLL6T3HkOFzC6O0UoaOEGGhCc3taFzXrsAu3d5oOOa-aQwRpKr52NWU9BqVJhcvMOqzx0/s1600/Pizza+Bianca.jpg"></a></div><br>
This Pizza Bianca is a lowfat alternative to the traditional full fat version. Its crunchy crust crisps in your mouth at the first bite. The garlic and parsley flavored ricotta is creamy and rich while the ooey gooey piping hot stringy mozzarella cheese makes this<em> sorta home made</em> pizza sinfully delicious....not to mention healthy, super easy and quick.<br>
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I saved time on the crust today by using a Pillsbury pizza crust. Its not my pizza dough, but it got the job done! I chose the ready made crust because my craving for Pizza Bianca was so deep and wide. I had little time to satisfy it on a busy week night, so the ready made crust was the best choice. I will post my home made pizza dough soon and will link it here in case you want to make it the fully home made way.<br>
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Give this lowfat family meal a try. It has all the taste without any of the guilt. It's a great substitute for the full fat version. You won't be disappointed.<br>
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<a href="http://www.juliashealthy.com/2011/05/pizza-bianca.html#more">Click here for Recipe</a>Unknownnoreply@blogger.com8