Cuisine Diva

Healthier Eating With Weekly Food Preparation

Above: marinated steak, roasted squash, kumquat/fennel salad

Prepare Foods in Advance

I am trying to eat healthier these days. I participate in 15-20+ races per year; triathlon, 5k, half marathons and time trial bike races. I'm often so busy training and racing, that I sometimes forget all about meal planning and preparation until I am absolutely starving. Then it just seems easier to grab a bag of chips, or go to the local fast food restaurant for a quick bite to eat. As I am still trying to take off a few more pounds before the 2012 race season gets under way, I am trying to pay better attention to my diet.

I work as a freelance writer/blogger/craft artist out of my house. With the kitchen just around the corner from my office, I have a tendency to grab a quick snack whenever I'm hungry. I'm trying really hard to eat more regular meals, but that means I have to plan a menu for each week. I find that it's much easier if I prepare a bunch of meals and snacks ahead of time, so they are ready to eat when my stomach starts growling at me.

Please note; I almost always have a mixed green salad or green vegetable, such as steamed broccoli or oven roasted asparagus, with my lunches and dinners. Vegetables are terrific sources of vitamins, minerals and anti-oxidants. And unless you smoother the vegetables with butter or cheese sauce, they are also very low calorie.

Above: oven roasted butternut squash

 

Intermediate Food Prep

There are a few items that must be made ahead of time, which are used to make the other recipes.

Honey mustard dressing - I use the honey mustard dressing in the potato salad. Left over honey mustard dressing can be used on hot dogs or chicken nuggets, although I no longer eat hot dogs or chicken nuggets myself.

• 1/2 cup mayonnaise
• 1/2 cup prepared honey mustard
• 2 tablespoons stone ground mustard
• 1 tablespoon honey or light agave syrup

Whisk all the ingredients together in a small bowl. Store in a covered bowl in the refrigerator until ready to add to the potato salad. If you have any leftover, it can be stored in the refrigerator for up to one week.

Hard boiled eggs - approximately 1/2 dozen. A couple are chopped up and used in the potato salad recipe. I have the remaining hard boiled eggs on hand, to either chop up and use in green salads, turn into egg salad, or to simply eat a hard boiled egg on it's own for a quick snack. I place the eggs in a large pan of water, bring to a boil, then boil the eggs for 12 minutes.

Above: kumquat fennel salad

Weekly Food Preparation Recipes

These are the recipes that I just made on Monday late morning/early afternoon. If you work a regular Monday-Friday job outside of the house, you will probably want to do your food prep on the weekend. Prepare your shopping list and go shopping for all ingredients on Saturday. You can do the actually cooking later in the day on Saturday or anytime on Sunday.

Potato Salad

Ingredients for potato salad:

• Small container of fingerling potatoes
• 2 hard boiled eggs - chopped
• 1 recipe honey mustard dressing

Directions for potato salad:

1. Scrub the skins off the potatoes to remove any dirt and blemishes
2. Leave very small potatoes whole, larger ones should be cut in half or thirds
3. Bring a large pot of water to a boil
4. Add the potatoes and cook for 12 minutes
5. Place the potatoes in a colander and rinse with cold water until cooled down
6. Stir in the chopped eggs and honey mustard dressing
7. Store in the refrigerator in a covered container until chilled. Leftovers will last for 4-6 days

Kumquat Fennel Salad

Kumquats look like micro sized oranges and have a tangy/tart orange taste. Fennel is crunchy like celery, with a slight anise/licorice taste. You may also add a bit of chopped, raw red onion to this salad if desired.

Ingredients for kumquat fennel salad:

• pint size container kumquats
• 2 fennel bulbs
• juice from 1 orange
• 1-2 tablespoons olive oil
• salt
• pepper

Directions for kumquat fennel salad:

1. Rinse off the kumquats, cut in halves or quarters, remove any seeds and add to a large bowl
2. Remove any dried out/discolored outer portions of the fennel bulb if necessary
3. Cut off the top and bottom of the fennel bulbs
4. Cut the cleaned fennel bulbs in quarters, then chop into 1-2 inch size pieces and add to the bowl of kumquats
5. If desired, the herb-like leafy portion of the top of the bulb may be cleaned, chopped and added to the salad
6. Stir in the orange juice and olive oil
7. Add salt and pepper as desired
8. Chill in a covered container in the refrigerator until ready to serve. Leftovers can be stored in the refrigerator for up to one week.

Above: marinated steak

 

Smothered Marinated Steak

I found a package of very thinly sliced eye round steak at my local grocery store. You could also use skirt steak or flank steak for this recipe. My favorite way to eat the steak after cooking, is to cut it into strips and serve on top of a large plateful of mixed salad greens. A local pizza restaurant near me makes a Thai-dye steak salad, which is the marinated steak served on top of a mixed green salad along with roasted chopped peanuts, roasted red bell peppers and a Thai-style peanut dressing. It is pretty dang yummy!

Ingredients:

• 1-2 pound package thinly sliced steak
• 1 bottle ginger dressing/marinade
• 1 red onion - peeled and chopped
• olive oil

Directions:

1. Cut off any visible fat from the steaks
2. Place the steaks in a bowl and cover with some of the ginger dressing
3. Cover the bowl and place in the refrigerator for up to 10 hours, stirring occasionally
4. When ready to eat, place a tablespoon or two of olive oil in a large frying pan set over medium heat
5. Cook the red onions until they begin to turn translucent
6. Remove the onions to a bowl or plate
7. Add additional oil to the pan if necessary and turn the heat to medium high
8. Cook the steaks, a few at a time in the pan, for a minute or two on each side.
9. The key to keeping these thin steaks tender is to quickly cook them.
10. Serve with the grilled onions and additional ginger dressing if desired

Roasted Butternut Squash

Yes, I use chili powder and five spice powder in this recipe. I acutally grabed the chili powder by mistake and sprinkled it all over the squash before realizing it wasn't five spice powder, silly me! It came out fantastic with both the chili powder and five spice powder, happy accident!

Ingredients for roasted butternut squash:

• 1 butternut squash
• 1-2 tablespoons olive oil
• five spice powder
• chili powder
• salt
• pepper

Directions for roasted butternut squash:

1. Preheat the oven to 350 degrees Fahrenheit
2. Use a vegetable peeler to peel off the outer layers of the squash
3. Cut the squash in half, lengthwise
4. Use a metal spoon to scrape out all the seeds and stringy pulp from the interior
5. Cut the peeled and cleaned squash into 1-2 inch chunks
6. Toss the squash with the olive oil and spices
7. Place the squash on a large baking pan and place in the oven
8. Bake for 35-40 minutes until fork tender.
9. Note: You could smash the cooked squash with a potato masher if desired prior to serving. I leave mine as it comes out of the oven. Reheat the cooked squash as needed with your meals during the week.

Above: honey mustard potato salad

 

Additional Foods to Prepare in Advance

I get bored if I always eat the same types of food. Each week I try to vary my menu slightly. Here are some other ideas for recipes to make when doing your weekly food preparation.

Pasta - prepare in advance and toss with extra virgin olive oil. Reheat as necessary and serve with your favorite tomato sauce. I am trying to eat mostly gluten free these days, so I have boxes of quinoa, brown rice and corn based pastas in my pantry.

Tuna salad - mix up a can or two of your favorite brand of tuna with a bit of mayonnaise and celery. Since I am trying to eat gluten free, I rarely eat bread anymore. In lieu of serving your tuna salad on bread, I like to place it on top of tomato slices.

Egg salad - my husband loves egg salad and will eat it faster than I can make it. Mix up chopped, hard boiled eggs with a bit of mayonnaise. My husband likes his with chopped celery mixed in. I like mine with celery and a few roasted sunflower seeds mixed in.

Roasted potatoes - wash a small container of red skin potatoes. Leave the skin on and cut larger ones in half or thirds. Toss with a bit of olive oil or walnut oil. Add 1/2 package of Lipton's onion soup mix and stir until all potatoes are coated with a bit of the dry soup mixture. Bake in a 350 degree oven until fork tender. Left overs can be reheated as needed.

Green beans almondine - I'll probably add the exact recipe for this side dish in a few days, as I plan to make it later in the week. Saute mushrooms and onions in a large pan with a bit of olive oil. Add chopped, roasted garlic and fresh green beans which have been cut into thirds. Add fresh chopped rosemary and salt/pepper to taste. When green beans are done remove the pan from the stove and toss in slivered almonds prior to serving.

Pasta salad - cook a box of your favorite pasta according to package directions. Place in a strainer and rinse in cool water until it has cooled down. Strain well then add to a large bowl. I like to use a vinaigrette dressing, such as balsamic vinegar mixed with olive or walnut oil, to dress my pasta salad. I add a variety of ingredients such as sliced black olives, chopped green onion, fresh dill and chopped red onion to my pasta salad. As this pasta salad has contains no mayonnaise, it can be packed in a tupperware container, placed in your lunch box and brought to work.

Raw vegetables - pretend you are having a party and are going to serve a vegetable platter. I use a large, divided tupperware container to place a variety of chopped, raw vegetables. It's nice to have an assortment of vegetables, all cleaned, prepared and ready to pack in your lunch box or grab as a quick snack at home. Some of my favorites include: carrots, bell peppers, broccoli, cherry tomatoes, cauliflower, summer squash.

My daughter is a vegetarian and often packs raw vegetables in her lunches which she takes to school. She fills a very small tupperware container with hummus to bring with her, which she eats along with the vegetables. You could even use some of these ingredients during the week to make a vegetable infused stir fry dinner. Use your imagination!

Take care,
Lynn Smythe, AKA the Cuisine Diva

 

Vegetarian Quinoa Burger Recipe

Above: quinoa burger with all the trimmings. 

What is Quinoa?

Quinoa is a wheat-free, gluten-free grain and can be consumed by anyone that suffers from celiac disease.  Although I don't have a gluten sensitivity, I know I feel a lot better and have fewer digestive complaints when I limit the amount of wheat products in my diet.

I have a box of Ancient Harvest brand quinoa pasta in my pantry. According to Ancient Harvest, "quinoa stands alone as a complete protein grain. It supplies all the essential amino acids in a balanced pattern."

Above: two varieties of organic quinoa.

My daughter, who turns 16 years old today, decided to become a vegetarian 3 years ago. My husband and I aren't vegetarian, but as hard core amateur athletes, we are continually looking for ways to eat a healthier diet. A BurgerFi restaurant recently opened up near us in downtown Delray Beach. They offer a delicious quinoa burger for their vegetarian patrons. My daughter and I really enjoy BurgerFi's veggie burger so I thought I would try to make my own version of a quinoa burger.

Where to Find Quinoa?

Besides quinoa pasta varieties, you can also buy quinoa in it's raw state. You can find quinoa at most grocery stores, in either the rice or pasta aisle. I found red and white varieties of organic quinoa at the 4th Generation Market in Boca Raton, Florida.

If you use the white variety of quinoa, you will end up with something that looks similar to a turkey burger. If you use the red variety of quinoa, you will end up with something that looks similar to a traditional beef burger.

Above: quinoa burger mixture waiting to be made into patties and pan fried.

Cooking Quinoa

Before you can make quinoa burgers, you first have to cook your quinoa. The quinoa I purchased didn't come with directions on how to cook it so I searched a couple recipe sites on the Internet. I wasn't sure if my quinoa was pre-rinsed or not so I just assumed it wasn't. I placed the quinoa in a pan and covered it with water and let the quinoa soak a minimum of 5 minutes then used a fine mesh strainer to drain off the water.

• 1 cup uncooked rinsed quinoa
• 2 cups water
• 1/4 teaspoon salt

I placed the rinsed quinoa back in the pan along with the 2 cups of water and the salt. Bring the water to a boil, turn the heat down to low and cover the pan with a  lid. Simmer the quinoa until all water has been absorbed. I didn't really time it but think it took around 15 minutes to cook.

Quinoa Burger Recipe Ingredients

• 1 recipe cooked quinoa
• 1 large carrot - grated
• 1/4 cup onion - minced
• 1 teaspoon garlic - minced
• 1/3 cup shredded mozzarella
• 1/2 cup cream cheese - room temperature
• 1/4 teaspoon black pepper
• 1 teaspoon cumin
• 2 eggs
• 1/2 cup panko - Japanese style bread crumbs

Above: pan fry quinoa burgers in extra virgin olive oil.

Quinoa Burger Recipe Directions

1. As there are two eggs in this burger recipe, I let the cooked quinoa cool down a bit before adding the rest of the ingredients.
2. Once the quinoa has cooled down, stir in all the remaining ingredients. I placed the burger mixture back in the refrigerator for two hours, to let it firm up a bit, before making the burgers.
3. To cook the burgers, I placed 2 tablespoons of olive oil in a large frying pan and placed the pan over medium high heat. I formed large patties with the quinoa burger mixture and cooked them until medium brown and crispy on both sides.
4. You can eat the quinoa burger as is, or dress it up like you would a hamburger by placing it on a bun with lettuce, tomato and onion.

Above: enjoy a quinoa burger with your favorite toppings.

Recipe Variations

Gluten free quinoa burger

• Substitute 1/2 cup crushed rice Chex cereal for the breadcrumbs.
• Serve the burger without a bun.

Dairy free quinoa burger

• eliminate the mozzarella
• substitute silken tofu for the cream cheese

Vegan quinoa burger

• eliminate the mozzarella
• substitute silken tofu for the cream cheese

Ingredient Substitutions

1. Any shredded cheese, such as cheddar, colby or Monterrey jack,  can be used in place of the mozzarella.
2. Ricotta cheese, cottage cheese or even silken tofu can be substituted for the cream cheese.
3. Instead of cooking the quinoa in plain water, which has salt added to it, substitute the water and salt with vegetable broth. If you aren't vegan or vegetarian, you may cook the quinoa in chicken broth if desired.
4. Green onions, or even shallots, can be substituted for the onion.

Take care,
Lynn Smythe AKA the Cuisine Diva

Thanksgiving Menu Plan & Meal Preparation

I looked through a couple of my cookbooks to find some unique dishes to serve at our house on Thanksgiving Day. I found 2 recipes from my slow cooker cookbook, and 4 recipes from The Culinary Institute of America cookbook, that I will prepare as part of our Thanksgiving meal. I also will add a couple of family favorites, which I have made so many times, I no longer need an exact recipe to follow.

Smythe Family Thanksgiving Menu

Here's what I plan to serve on Thanksgiving Day. I will provide recipes and photos for some of these menu items next week.

• Chicken saltimbocca with sage, prosciutto and provolone
• Brown onion gravy
• Sauteed mushrooms
• Roasted sweet potatoes with pecan molasses butter
• Potato gratin
• Sauteed Brussels sprouts
• Cornbread stuffing with carrots, onions and celery
• Baby glazed carrots
• Cranberry pear sauce
• Cheddar thyme muffins
• Pecan pie

Menu Preparation Game Plan

Slow cooker

1. cranberry pear sauce - prepare the day before Thanksgiving
2. baby glazed carrots - Thanksgiving day

Oven

Most of these items will be prepared and cooked on Thanksgiving Day. The stuffing could be prepared the day before, and stored in the refrigerator until ready to heat through in the oven at 350 degrees Farenheit for 30 minutes. I will probably make the pecan pie the day before Thanksgiving, to free up the oven for the rest of the meal. This will also allow ample time for the pie to cool off before serving, pecan pie hot out of the oven usually has the consistency of moletn lava - HOT!

1. Roasted sweet potatoes
2. Potato gratin
3. Cornbread stuffing
4. Cheddar thyme muffins
5. Pecan pie

Stove top

1. Chicken saltimbocca
2. Brown onion gravy
3. Sauteed Brussels sprouts
4. Sauteed mushrooms

Take care,
Lynn Smythe AKA the Cuisine Diva

 

Individual Gourmet Pizzas

Above: Individual, whole wheat pizza crusts by Boboli.

Fun With Cheese

Yesterday I wrote a review of Alouette's Soft Spreadable Cheese. Here is an idea for an easy to prepare, gourmet pizza, featuring the sundried tomato with basil flavor of their spreadable cheese.

Above: A variety of toppings to add to gourmet pizzas.

Gourmet Pizza Ingredients

• Boboli, or other premade, individual pizza crust
• Alouette soft spreadable cheese
• Pizza toppings
• Parmesan cheese
• Fresh basil

Above: I used a perforated, metal pizza pan to make my gourmet pizza.

Gourmet Pizza Directions

1. Preheat your oven to 450 degrees Fahrenheit.
2. Spread the bottom of the pizza crust with a layer of spreadable cheese. I used Alouette's sundried tomato and basil soft spreadable cheese.
3. Top the pizza with your favorite pizza toppings.
4. Sprinkle a layer of grated Parmesan cheese on top of the toppings.
5. Add a handful of chopped, fresh basil leaves to the top of the pizza.
6. Cook in the preheated oven for 8-10 minutes, until the cheese has melted and is lightly brown on top.
7. Cut into 4 pieces using a pizza wheel.
8. Serve immediately.

Above: Spread a layer of cheese spread on top of the pizza crust.

Gourmet Pizza Toppings

Choose from your favorite pizza toppings to top your individual gourmet pizzas. Here are a few suggestions:

• Kalamata olives
• Green olives
• Capers
• Minced garlic
• Marinated mushrooms
• Anchovy fillets
• Sundried tomatoes
• Thin sliced green onions
• Feta cheese
• Crumbled bacon
• Diced Canadian bacon
• Fresh herbs such as basil, parsley, oregano

Above: Sprinkle the toppings of your choice on top of the pizza.

Pizza as Appetizer or Dinner

Serve individual gourmet pizzas as the main course for dinner. You can also cut up a couple of pizzas to serve as an appetizer.

Above: Hot, homemade pizza fresh out of the oven.

Salad Topping

I've seen a few chefs adding fresh greens, such as baby arugula, to the top of their pizzas, after they come out of the oven. I decided to give it a try, kind of a neat way to eat a salad along with your pizza.

• Mixed greens such as baby arugula, spinach and radicchio
• Extra virgin olive oil
• Fresh ground black pepper
• Course sea salt

Above: Salad topping on top of individual gourmet pizza.

Sprinkle the greens on top of the pizza, as soon as you remove it from the oven. Then drizzle on a bit of good quality, extra virgin olive oil and top with a few grinds of black pepper and some course sea salt.

Above: Gourmet pizza, topped with salad greens, ready to eat.

Take care,
Lynn Smythe AKA the Cuisine Diva

Quick and Easy Tortilla Pizza

Individual tortilla pizza.

Here is an idea for making a quick and easy pizza. I usually keep a package of Boboli mini pizza crusts in my pantry, but the other day I was craving a pizza and didn't have any Boboli left. I took a quick look around my kitchen and found a package of flour tortillas in the bread drawer. I thought I could use the flour tortillas to make a thin crust, individual pizza.

Package of flour tortillas.

Children's Pizza Party

Tortilla pizzas would make the perfect snack at your son or daughters sleep over or birthday party. Each child can choose the exact ingredients they want to put on their own individual pizza. Kids love helping out in the kitchen and will have a lot of fun picking out and placing their favorite toppings on top of their own tortilla pizza.

Flour tortillas brushed with olive oil and sprinkled with a pizza spice blend.

Tortilla Pizza Ingredients

• Flour tortillas
• Olive oil
• Pizza sauce
• Mozzarella cheese
• Toppings

Spread each tortilla with tomato sauce.

Tortilla Pizza Directions

1. Preheat the oven to 450 degrees Fahrenheit.
2. Place one to three flour tortillas on a pizza baking sheet.
3. Lightly brush each tortilla with a small amount of olive oil.
4. Spread each tortilla with a bit of the tomato sauce.
5. Sprinkled shredded mozzarella cheese across the top of the tortilla.
6. Add toppings as desired, such as black olive slices, capers and fresh herbs.
7. Place the pizza pan in the oven and bake for 8-10 minutes or until the cheese has completely melted and the tortilla has started to brown.
8. Remove from the oven, let cool, then use a pizza wheel to cut each tortilla pizza into 4 pieces.

Add cheese and toppings to each tortilla pizza.

Pizza Topping Ideas

Cheese

• Mozzarella
• Parmesan
• Cheddar
• Pepper jack
• Provolone
• Mexican cheese blend

Vegetarian Toppings

• Black or green olive slices
• Capers
• Sun dried tomatoes packed in oil - chopped fine
• Thin slices of mushrooms
• Thin slices of onions
• Chopped green onion
• Fresh herbs such as basil, oregano, parsley, chives

Meat Toppings

• Browned ground beef or ground turkey
• Pepperoni
• cooked sweet or hot Italian sausage
• Bacon bits
• Ham steak - cut into small pieces

Platter full of tortilla pizza slices.

Take care,
Lynn Smythe AKA the Cuisine Diva

Barilla Pasta and Chef Ellie Krieger

Above: celebrity Chef Ellie Krieger

PRESS RELEASE

Barilla® and Celebrity Chef Ellie Krieger Celebrate the Great Taste of Whole Grains

CHICAGO, July 1 /PRNewswire/ -- For the second year in a row, the Barilla Whole Grain Taste Challenge is encouraging pasta lovers to discover the great taste of Barilla Whole Grain. Ellie Krieger, celebrity chef, New York Times bestselling author and registered dietitian, has joined the program to help demonstrate how delicious healthy eating can be.

 "To get people to eat well, don't say a word about health, rather 
just cook fantastic food for them," says Ellie Krieger, known for 
helping people find simple ways to eat healthier without sacrificing 
taste. "For example, Barilla Whole Grain pasta makes healthy eating a 
culinary experience; it is delicious while providing all the health 
benefits of whole grains."

While most people recognize the benefits of adding whole grains into their diets, the taste and texture of some whole grain foods have been a deterrent for some. Today, adding proper nutrition into everyday meals is just a snap thanks to the great taste of Barilla Whole Grain. Made with 51 percent whole wheat, Barilla Whole Grain is all natural and has 3x more fiber than regular pasta making it an excellent source of fiber. Moreover, its versatility allows for many easy pairings with seasonal vegetables, aromatic herbs and cheeses, either for delectable everyday dishes or for special occasions.

"At Barilla, we thrive on developing pasta that makes healthful eating a simple and delicious experience," said Kirk Trofholz, President, Barilla America, Inc. "We are so confident that people will embrace Barilla Whole Grain, that we are willing to guarantee it with the Barilla Whole Grain Taste Challenge."

To participate in the challenge, which runs through October 31, 2010, simply purchase a box of Barilla Whole Grain and try it. People who are not completely satisfied with the product can receive a free box of their favorite regular Barilla pasta by submitting a completed redemption form found on the promotion web site, original store receipt and UPC symbol. Offered in six shapes - Rotini, Penne, Medium Shells, Linguine, Spaghetti and Thin Spaghetti - Barilla Whole Grain is available nationwide.

To help people get the most out of the Barilla Whole Grain Taste Challenge, Ellie Krieger has created easy and delicious recipes featuring Barilla Whole Grain. Check out Ellie's exclusive Barilla Whole Grain recipe below and visit www.TryBarillaWholeGrain.com for more Barilla recipes, nutritional information and challenge rules.

ELLIE KRIEGER'S BARILLA WHOLE GRAIN SPAGHETTI WITH ROASTED TOMATO AND ALMOND PESTO

 INGREDIENTS:
 1 box BARILLA Whole Grain Spaghetti
 Olive oil cooking spray
 1-1/3 pounds ripe plum tomatoes, cored, seeded, and quartered (about 6
  medium)
 1/3 cup blanched sliced almonds
 1 medium clove of garlic
 1/3 cup lightly packed fresh basil leaves, plus more for garnish
 1 teaspoon red wine vinegar
 1/4 teaspoon crushed red pepper flakes
 3 tablespoons extra-virgin olive oil
 1/4 cup freshly grated Parmigiano cheese
 1/4 teaspoon salt, plus more to taste


 DIRECTIONS:
 -- PREHEAT the oven to 400 degrees. Spray a baking tray with cooking
   spray. Place the tomatoes on the tray and roast in the oven for 30
   minutes, until they are soft and slightly charred.
 -- TOAST the almonds in a medium-size dry skillet, over medium-high heat.
   Stir frequently, until almonds are golden and fragrant, about 3 - 4
   minutes.
 -- TRANSFER the almonds to a food processor. Add the garlic and process
   until they are finely ground. ADD the roasted tomatoes, basil,
   vinegar, and pepper flakes to the processor. While the processor is
   running, drizzle in the olive oil in a steady stream.
 -- ADD the Parmigiano cheese and 1/4 teaspoon salt; pulse to combine.
   BRING a large pot of water to a boil.
 -- COOK Barilla Whole Grain Spaghetti according to the package
   directions. Drain and return the pasta to the pasta pot or to a
   serving bowl.
 -- ADD the sauce and toss to combine. Season with additional salt to
   taste. Serve garnished with whole basil leaves.


 About the Barilla Group

Barilla, originally established in 1877 as a bread and pasta shop in Parma, is today one of the top Italian food groups: a leader in the pasta business worldwide, in the pasta sauces business in continental Europe, in the bakery products business in Italy and in the crispbread business in Scandinavia.

Barilla owns 52 production facilities (13 in Italy and 39 outside Italy) and exports to more than 125 countries. Every year more than 2,700,000 tons of food products, with the brands Barilla, Mulino Bianco, Voiello, Pavesi, Wasa, Harry's (France, Spain and Russia), Lieken Urkorn, Golden Toast and Kamps (Germany), Alixir, Academia Barilla, Misko (Greece), Filiz (Turkey), Yemina and Vesta (Mexico), are featured on dining tables the world over.

By respecting its own traditional principles and values, which still feel current today, by considering employees a fundamental asset and by developing leading-edge production systems, Barilla has become one of the world's most esteemed food companies, and one that is recognized worldwide as a symbol of Italian know-how. For more information: www.barillagroup.com / www.barillaus.com.

 Contact:
 Mohammed Dieye
 (212) 704-8298
 [email protected]

Photo: http://www.newscom.com/cgi-bin/prnh/20100701/NY28956-a
http://www.newscom.com/cgi-bin/prnh/20100701/NY28956LOGO-b
AP Archive: http://photoarchive.ap.org/
AP PhotoExpress Network: PRN2
PRN Photo Desk, [email protected]
http://photos.prnewswire.com/prnh/20100701/NY28956-a
http://photos.prnewswire.com/prnh/20100701/NY28956LOGO-b

Source: Barilla

CONTACT: Mohammed Dieye, +1-212-704-8298, [email protected]

Web Site: http://www.barillagroup.com/
http://www.barillaus.com/

Low Calorie La Tortilla Factory Recipes

La Tortilla Factory

I just received an email from the PR department of La Tortilla Factory. She thought I might be interested in posting the recipes to my Bike Diva blog, but I decided to post them up to my Cuisine Diva blog. Here are a few low calorie recipes featuring products from La Tortialla Factory.

Energy-boosting meals are crucial for cyclists working to break away from the pack. Now that we’re in the midst of summer race season, riders will be searching the Web and their favorite pubs for nutritional meals to keep them full without the fat. Here are some easy and healthy recipe ideas you can share with them from La Tortilla Factory that won’t sacrifice taste and quality.

Better-for-You Burger
Get your burger fix, without all the bad carbs. Skip the bun and make cheeseburger quesadillas with La Tortilla Factory’s Smart & Delicious Low Carb High Fiber Tortillas (recipe below)! Hamburger buns can add more than 200 calories to your meal. However, by using a low-calorie, high fiber tortilla, such as the ones made by La Tortilla Factory, you can enjoy your same grilling favorites with better nutritional value- made with only 80 calories, plus 14 grams of fiber.
 
Adding Culinary Zest to Boring Chicken
High-protein foods, like chicken, are crucial when prepping for a big race, but can get tiring to your taste buds. Spice up your routine with La Tortilla Factory’s Asian Rotisserie Chicken Salad Wrap, using their Extra Virgin Olive Oil SoftWraps, which are an excellent source of dietary fiber (52 percent of the recommended daily value) and are a good source of iron (recipe below)! This is a fresh summer meal everyone will enjoy for lunch or dinner.
 
Sweet Tooth

One of the hardest hills to climb when watching your food intake is finding a sweet and satisfying snack that can be enjoyed at home OR on the go. Take a wrap, such as La Tortilla Factory’s 100% Whole Wheat 100 Calorie Tortilla (made with 20 grams of Whole Grains per serving!) and add Greek yogurt, honey and your favorite fruit and/or nuts for a sweet and delicious parfait that is super portable!

RECIPES
 
Cheeseburger Quesadilla
Serves 1
Ingredients:
1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber Tortilla
1 Boca Original Meatless Burger, thawed
1 slice fat-free American cheese, chopped
1 tablespoon chopped onion
1 tablespoon chopped pickles
Optional ingredients: salt, black pepper, garlic powder
Optional topping: ketchup
 
Directions:
Preheat oven to 350 degrees.
Cut burger into small bite-sized pieces. Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and burger pieces. Cook for 2 to 3 minutes, until onion is soft. Season mixture to taste with optional ingredients, if you like.
 
Spray a medium-large baking sheet lightly with nonstick spray. Lay tortilla flat on the sheet and evenly top with the cheese pieces. Bake in the oven for about 2 minutes, until cheese has melted slightly. Leave oven on. Spread burger mixture over one half of the tortilla. Top with pickles and fold tortilla in half, pressing down lightly with a spatula to seal.
 
Bake in the oven for another 3 to 5 minutes, until tortilla edges are slightly brown. Remove from the oven and cut into triangles. Top or serve with ketchup, if you like. Yum!

Asian Rotisserie Chicken Salad Wrap
Serves 2
 
2 La Tortilla Factory Extra Virgin Olive Oil SoftWraps
3 ½ oz shredded Rotisserie Chicken, breast meat only
¼ c shredded cabbage
¼ c shredded carrots
2 Tbsp coarsely chopped green onion
2 ½ Tbsp coarsely chopped cilantro
4 Tbsp Reduced Fat Asian Toasted Sesame Dressing (or any other favorite Asian dressing)
 
1.     In a bowl, combine the chicken, cabbage, carrot, green onion and cilantro and toss with dressing to mix well.
2.     Place half of the chicken salad on a tortilla and roll away from you into a wrap.
3.     Place the remaining mixture in the second tortilla and roll into a wrap.
 
Nutrition Analysis per serving: Calories: 250; Total Fat: 6g; Carbohydrate: 39g; Dietary Fiber: 10g; Protein: 18g

How-to Make Traditional Pad Thai

Above: family style serving of pad thai

My previous Cuisine Diva post provides details on how to prepare all the ingredients for pad thai ahead of time: How-to Prepare Recipe Ingredients for Pad Thai. This article describes how to cook pad thai. My recipe for pad thai serves 4-6 people, depending on how hungry you are.

Above: prepared ingredients, ready to be made into pad thai

Pad Thai Recipe Ingredients

Refer to the How-to Prepare Recipe Ingredients for Pad Thai post for complete details on how to prepare each of these ingredients. Pad thai is a stir-fried noodle dish and only takes a few minutes to cook. The ingredients need to be processed and ready to go into the wok before starting to cook the pad thai.

Above: stir fry shallots and garlic

 

Above: stir fry shrimp until they turn pink

• 1/3 cup vegetable oil
• 4 shallots
• 4 cloves garlic
• 10 ounce raw shrimp
• 2 eggs
• 8 ounces thin to medium wide, dry rice noodles
• 1 bunch chives
• 3 tablespoons tamarind concentrate
• 2 1/2 tablespoons fish sauce
• 2 tablespoons palm sugar
• 2 teaspoons chili paste
• 1/2 teaspoon chilli powder
• 2 tablespoons dried shrimp
• 1/3 cup roasted peanuts
• 2 cups mung bean sprouts
• 4 green onions
• 1 carrot
• 1/4 cup fresh cilantro leaves
• 1 lime

Above: scramble egg in the wok

Pad Thai Recipe Directions

1. Heat half of the vegetable oil in a wok, over medium high heat.
2. Add the shallots and garlic and cook until the garlic begins to turn golden.
3. Add the shrimp and cook for a few minutes, or just until they turn pink.
4. Remove the cooked shrimp from the wok, place in a small bowl, and set aside.
5. Add the remaining vegetable oil to the wok.
6. Add the eggs and stir until scrambled.
7. Add the rice noodles and chives to the wok and cook for 1 or 2 minutes.
8. Stir in the processed tamarind, fish sauce, palm sugar and chili paste.
9. Stir in half of the peanuts, bean sprouts and green onions.
10. Stir in the cooked shrimp.
11. Add the pad thai to a large serving platter.
12. Sprinkle the remaining peanuts, bean sprouts and green onions over the top.
13. Garnish with the carrot, cilantro leaves and lime wedges.
14. Serve immediately.
15. Pad thai is best served fresh, as the noodles tend to get a bit mushy after a short time.

Above: add rice noodles and chives

 

Above: stir in pad thai sauce

Take care,
Lynn Smythe AKA the Cuisine Diva

How-to Prepare Recipe Ingredients for Pad Thai

Above: ingredients to make authentic Pad Thai

Thai Style Cuisine

I've been on a Thai cooking adventure for the past few weeks. I am the Herbs and Spices Feature Writer for Suite101.com and have posted up a few Thai recipes and cuisine articles to that site. I had Pad Thai on my list of Thai recipes to test and finally got around to making Pad Thai today.

Above: tamarind paste concentrate, AKA sour soup base mix

Above: tamarind concentrate soaked in hot water, then stained

Pad Thai Recipe

Pad Thai is a classic stir-fried noodle dish. The recipe for Pad Thai is quite involved, and has a lot of different ingredients. I took a lot of photos as I was making the recipe, as Suite101 limits the number of photos that can be attached to each article, I thought I would post the recipe to Cuisine Diva, where there is no limit to the number of photos I can add.

Also, since the recipe is a bit involved, I've broken it down into two articles. This is the first article on how to prepare all the ingredients for making Pad Thai. The second article will detail how to make Pad Thai, once all your ingredients are ready to go.

Above: dried shrimp added to mortar

Above: dried shrimp pounded with pestle in stone mortar, until light and fluffy

Overview of Pad Thai Ingredients

• 8 ounces thin to medium wide, dry rice noodles
• 10 ounce raw shrimp
• 3 tablespoons tamarind paste
• 3/4 cup boiling water
• 2 1/2 tablespoons fish sauce
• 2 tablespoons palm sugar
• 2 teaspoons chili paste
• 1/3 cup vegetable oil
• 4 cloves garlic
• 4 shallots
• 2 eggs
• 1 bunch chives
• 1/2 teaspoon chilli powder
• 2 tablespoons dried shrimp
• 1/3 cup roasted peanuts
• 2 cups mung bean sprouts
• 4 green onions
• 1 carrot
• 1/4 cup fresh cilantro leaves
• 1 lime

Above: palm sugar disks waiting to be processed in mortar in pestle

Preparing Pad Thai Ingredients

1. Soak the rice noodles in a large bowl of cold water, for 20-30 minutes, or until soft. Don't soak the noodles too long, or they will get mushy once they are stir-fried. Some people use hot water to soak their rice noodles. While this method only takes about 5 minutes, instead of 20-30, it usually makes the noodles too soft, once they are added to the wok and stir-fried.
2. Any size shrimp can be used in this recipe. I used large, 12 count shrimp, i.e. 12 shrimp per pound. All shrimp needs to be peeled and deveined. Large shrimp will require a slightly longer cooking time than medium to small shrimp. Shrimp have their own built in alarm clock, when they turn pink, they are done.
3. Add 3 tablespoons tamarind paste to a small bowl. Pour in the 3/4 cup boiling water, and let soak for 10 to 15 minutes. Use a fine mesh strainer to strain out the stringy tamarind pulp and seeds. The resulting liquid is one of the ingredients used to make the pad thai sauce.
4. Use a mortar and pestle to pound out the disk of palm sugar. My palm sugar disks equally exactly two tablespoons once they are pounded in the mortar. Your palm sugar disks may be larger or smaller than the ones I used.
5. Peel and finely mince the garlic cloves.
6. Peel the shallots, cut them in half, then thinly slice.
7. Add the eggs to a small bowl and whisk together.
8. Wash the chives well, to remove any sand, dry off, then cut into one to two inch long lengths. I like to use a pair of kitchen scissors, to snip my chives, rather than chopping with a knife.
9. Use a mortar and pestle to pound out the dried shrimp, until they are light and fluffy.
10. Roughly chop the roasted peanuts. I used salted, roasted peanuts, with no skin. 
11. Slice the green onions into diagonal pieces.
12. Peel and grate the carrot.
13. Wash the cilantro leaves well, to remove and sand, dry off, then roughly chop.
14. Cut the lime into wedges, to be used as a garnish.

 

Above: rice noodles soaking in cold water

Pad Thai Ingredient Substitutions

I'm using ingredients to make an authentic Pad Thai. Specialty items, such as dried shrimp, palm sugar, fish sauce and tamarind paste, can be found at online gourmet stores such as Importfood.com and Temple of Thai. If you are having trouble locating certain items, here are a few suggestions for possible substitutions.

Above: individual ingredients prepared, and ready to be used to make Pad Thai

1. Use light brown sugar in place of the palm sugar.
2. Use the juice from two limes in place of the tamarind paste and boiling water.
3. Use soy sauce in place of the fish sauce.
4. Fresh parsley can be used in place of the cilantro.
5. Any protein can be used to make pad thai. Instead of shrimp, try using tofu, scallops, chicken or pork.
6. Use a large, thick bean sprout in this recipe, such as mung bean sprouts. Alfalfa and/or broccoli sprouts are much too thin for this recipe.
7. The chili paste can be omitted to make a non-spicy version of pad thai. But the chili paste really isn't hot, it just adds another layer of flavor to the dish. If you are really concerned with using chili paste, try using only 1 teaspoon, instead of 2, the first time you make pad thai.
8. Finely sliced red, yellow or orange bell pepper can be used in place of the grated carrot. They use carrot at my local Thai restaurant, so that's what I prefer.

Thai Recipes on Suite101.com

Here are the links to the Thai-themed articles I have written for Suite101.

• Sticky Rice Recipe 
• Thai Tom Khaa Soup
• Stir-Fried Caramelized Pork with Crispy Shallots
• Fresh Thai Culinary Ingredients
• Dry Thai Culinary Ingredients
• Specialty Food Items Used in Thai Cuisine Recipes
• Specialty Cooking Utensils Used in Thai Style Cuisine
• Thai Style Stir Fried Noodles with Red Curry Sauce
• Stir Fried Green Curry Pork with Eggplant

Take care,
Lynn Smythe AKA the Cuisine Diva

Chaiyo Thai Bistro - Delray Beach

My husband and I do a lot of bike riding, so as part of our Valentine's Day celebration we did a 25 mile road bike ride, along with a friend of ours that had just purchased her very first road bike. We were kind of tired after the ride, and I had gone for a 8 mile run the day before, so I was also pretty sore.

Thai Food To Go

The Olympics had started just a few days before, so we decided between being tired from the bike ride, and wanting to watch the Olympics, that we would get take out from a local restaurant for our Valentine's Day dinner. The Chaiyo Thai Bistro is located just down the street from our house, in western Delray Beach. I didn't think my husband would be interested in trying Thai food, but he said he heard a lot of positive comments about the restaurant. I love Thai food, so we decided to get Thai take out for our Valentine's Day dinner.

Chaiyo Thai Bistro used to be a Miami Subs-Arthur Treacher Fish fast food restaurant, so I didn't think the atmosphere was going to be too appealing for dining in. But my husband was pleasantly surprised when he went to pick up our order. He said it was very elegant, filled with people enjoying their meals, and the staff was very friendly. We will definitely try eating there in person next time.

Delicious Thai Food

Since my husband and I had never eaten at Chaiyo Thai Bistro, and my husband didn't know too much about Thai food, we decided to order a bunch of food to sample off their menu. When ordering any of their soups, curry or noodle dishes, you get to choose your protein from tofu, chicken breast, beef, prawns, squid or scallops. I like that they have a tofu option for many of their menu items, our daughter became a vegetarian about a year ago, and I'm always looking for food options for her picky palate.

My husband and I ordered the following items from the menu:

Appetizer platter - 2 each of spring rolls, prawn rolls, chicken satay, beef satay, golden flowers and crispy tofu. Golden flowers are little wonton-like pockets filled with a mixture of ground chicken, potatoes, onion and yellow curry. The platter came with three dipping sauces; plum sauce, spicy peanut sauce and a sweet vinegar sauce which had finely diced cucumber in it. Besides the the rubbery tofu chunks, we really enjoyed the appetizer platter.

I got the Tom Ka soup with scallops. Tom Ka is a coconut milk based soup with fresh mushrooms, galangal, kaffir lime leaves, cilantro, tomatoes and your choice of protein (tofu, chicken breast, prawns, squid or scallops).

For his main dish, my husband ordered the Pad Thai with prawns. Pad Thai is stir-fried rice noodles, egg, bean sprouts, green onion and special Pad Thai sauce. It is served with fresh bean sprouts, limes, ground peanuts, carrots and cabbage. I tried a bit - it was a nice mixture of hot noodles/shrimp with crunchy cold vegetables. Pad Thai is a classic Thai food dish.

For my main dish, I ordered the Green Curry with chicken. That was a mixture of a slightly hot/spicy green curry paste with coconut milk, eggplant, bell peppers, peas and Thai basil. Served with your choice of Jasmine or brown rice. You definitely need to serve this dish with a generous portion of rice, to help cut down on the heat. Not too hot, but it definitely built up in the back of your throat and mouth as you continued eating the dish.

Additional Information

Their menu is listed on their website, so you can get an idea of the type of food they serve: www.chaiyothaibistro.com. Chaiyo Thai Bistro is located on the southeast corner of Military Trail and Atlantic Ave. There is a BP gas station, Bed/Bath/Beyond and CVS in the plaza where the restaurant is located.

Chaiyo Thai Bistro is my new favorite restaurant, I look forward to dinning in the next time we get the craving for Thai food. And I really like the fact that it less than a mile from my house.

Take care,
Lynn Smythe AKA the Cuisine Diva