Not Your Average Tuna Salad

I know what you’re thinking: “What’s so special about tuna salad?” Ordinarily, nothing, but this recipe is an exception. This isn’t your run-of-the-mill canned chunk tuna and mayo combo – this is a carefully crafted concoction perfected after trial and error. If you don’t believe me, don’t take my word for it; try making it yourself!

Tuna salad isn’t a dish that I typically order; I find it bland and uninspiring. However, I’ll find myself eating a tuna sandwich under one circumstance: when I’m home. My father makes the most phenomenal tuna salad that I have ever encountered. In fact, it’s so good that my sister and I began fighting over it – my dad had to start doubling his recipe just to keep the peace at home.  The secret to his recipe is combining otherwise bold flavors in small quantities to create a savory flavor-symphony.

To me, a cool tuna sandwich is a perfect summer treat. You can serve tuna sandwich triangles to guests as finger-food, make full-size sandwiches to take into work, or create an easy snack by spreading tuna salad on crackers. My father’s recipe actually tastes better after it has sat for a while, so you can make it in advance and eat it over time (it should last for 2 weeks as long as you don’t keep it out of the fridge for extended periods).

Now, I wouldn’t call this recipe tricky, but if you do it exactly as my father does (which I recommend), then it’s just a little time consuming. The preparation takes the longest time; but after washing, trimming, and dicing the vegetables, all that’s left is combing everything then letting it sit in the fridge. The key is picking the brightest, best looking veggies and finely dicing them so that everything is in comparably tiny bits. My dad’s tuna salad doesn’t try to be a chunky salad with big, juicy bites of produce in it – what makes it so tasty is that all the ingredients blend together so that every bite takes uniformly delicious. You can still taste the all ingredients that go into the recipe, albeit in quieter undertones. Using my dad’s method for dicing the vegetables will give you the recommended consistency that I’m accustomed to, but if you opt for the food processor, let me know how it turns out!

Daddy Costa’s Tuna Salad

5 5oz cans of tuna fish, with the water removed
5 celery sticks (use the brightest/”prettiest”/smaller stalks from the inside of a bunch) ends cut off, diced using my dad’s special method (do it!) – or – diced in food processor
4 stalks of green onion – with dry ends cut off (don’t cut off all of the bottom white part) – cut thinly
About 1/6 – 1/5 of a large onion, diced (forgot to measure in spoons, sorry!)
7 tablespoons Italian style bread crumbs (or unseasoned if you prefer)
1 1/4 cups of mayonaise (Helman’s suggested)
1/2 teaspoon black pepper

Feeds 4 for 2 weeks, or two big tupperware containers’ worth. For a smaller recipe, use this trick:

# 5oz cans tuna, use same # of celery stalks as # of cans, # cans – 1 = # green onion stalks to use, amount of onions you end up with should be less than or equal to the pile of green onions, use 1 1/2 tablespoons of bread crumbs per can, use 1/4 cup mayo per 5oz can, and use a little under 1/8 teaspoon black pepper per can

Instructions

Step 1: Open and drain cans of tuna (don’t worry about the last drops of the water – a little bit of moisture is good). Scoop tuna into a large mixing bowl.

Step 2: WASH HANDS CAREFULLY! Step 9 will be very “hands on”.

Step 3: Start by slicing the celery into thin diagonals so you end up with long, wide strips (shown right). It helps to position one finger where the knife should stop the cut (as shown left). These should be thin, but not flimsy! You still want the firm texture of celery.

Step 4: Bunch the long strips of celery together and chop horizontally to end up with thick chunks (shown left).

Step 5: Dice the chopped fragments of celery until you end up with tiny bits (shown right).

Step 6: Dice 1/6-1/5 onion (shown left).

Step 7: Cut green onion thinly (shown right).

Step 8: Throw all your ingredients into a large bowl.

Step 9: This is the fun part 🙂 MAKE SURE YOUR HANDS ARE CLEAN! Mix all the ingredients together using your HANDS. My dad swears this gives the best consistency. Be sure to break up the bigger chunks of tuna and be sure that everything is mixed evenly so you end up with one homogeneous mixture.

Step 10: If you’re patient, let the tuna salad sit in the fridge for anywhere between an hour to a day. Believe me – this will taste 10x better the next day after all the different flavors have soaked into one another. But if you can’t wait, make yourself a sammy right away! Potato bread is my go-to bread for this recipe 🙂

Storage: Move tuna salad into tupperware containers; I recommend breaking up the salad into 2 different containers so you don’t leave all of the salad out of the fridge every time you serve yourself some. Minimizing the time your salad is out of the fridge ensures it lasts longer.

Enjoy! Let me know what you think of the recipe if you make it!

Nutella Fudgesicles – Dessert Made Easy

My busy-boyfriend-the-scientist was able to pull away from his work to visit me! To show my appreciation, I arranged a few surprises for him:

 

1) Community fanboy mug  2) Because we’re grown-ups  3) For his sweet-tooth

Thanks to Pinterest I discovered a recipe for some home-made treats.  It’s comforting to make your own popsicles and know exactly what’s going into them. Nutella popsicles are a no-brainer — they’re super easy to make, are a crowd pleaser, and are a  healthy alternative to other desserts. Plus, they’re gluten-free!

Unlike the recipe I spotted on daily waffle, I opted for a more low-fat, low-sugar recipe using skim milk instead of hazelnut chocolate milk. Nutella is rich and sweet all on its own, so the skim milk helps to dilute it into something that can be tolerated in a popsicle-size serving. If you prefer, you can use 1%, lowfat, or whole milk for a creamier recipe.

Nutritional Information – Serving Size: 1 Popsicle

Calories: 150     Sugar: 14g     Saturated Fat: 2.33g/12% DV

Calcium: 7.7% DV     Iron: 4% DV     Vitamin D: 4.2% DV

 

 

 

Nutella Fudgesicles 

1 blender

6 popsicle molds (or, one ice-cube tray + 32 tooth-picks + aluminum foil)

1 cup skim milk (or milk of choice)

1/2 cup nutella

Instructions

Pour milk and nutella into blender. Mix until fully integrated, about 30 seconds. Set your popsicle mold stand in a tupperware container (optional). Slowly pour chocolate mix into molds then insert holders; if using ice cube tray, pour mix into tray, cover snugly with aluminum foil, then poke 2 tooth-picks close together into each slot. Let freeze for at least 3 hours. Enjoy!

Riverview Pizza – Divine Simplicity

Restaurant: Riverview Restaurant

Location: 120 Estes St, Ipswich, MA
Hours: Tuesday-Sunday 4-11pm

Ambience: Casual/Dive

Price Range: average $7 pie, average $3.50 beers — cash only!

Meals: Green Pepper Pizza, Onion Pizza, Cheese Pizza– 5.0/5       Drink: Magic Hat #9

Vegetarian Friendly: 5.0/5       Carnivore Friendly: 5.0/5

Overall Experience: 5.0/5

Tucked away in the back streets of Ipswich is a little place called Riverview Restaurant. Riverview looks so unobtrusive, so unassuming that you would never guess that the best pizza in New England can be found inside. I kid you not — this pizza is phenomenal. A yelp reviewer put it best, saying “The Riverview boasts a unique approach to pizza that is both traditional and familiar…and eventually turns into an addiction in most cases.” Touché. When you go, make sure you have extra storage in your car – and stomach – because you may be tempted to bring your mother, father, sister, brother, and grandparents home some pizza, only to end up consuming all of it yourself.

What makes Riverview so great is that it’s simplicity at its best. From the minimally adorned entries, to the limited menu, to the lack of plates — everything is simplified. Inside there is a full bar and two dining rooms with red booths; the lighting has a yellow tint to it and the walls are decorated with various beer barrels and logos. The atmosphere is divey and inviting; you feel as though you could come in and enjoy a bite and brew without being scrutinized by others. And oh — it’s cash only.

If you’re indecisive, this is the place for you (though in all seriousness, if you have functional taste-buds this is the place for you). Because Riverview only serves pizza, your only challenge will be choosing your toppings and a beer to accompany your meal. Prepare for a short wait if it is busy, but drinks are brought out first to hold you over. When your steamy pie arrives,  sheets of wax paper come with it — just plop a slice on the paper, let it cool, then brace yourself for some serious, mouth-watering happiness. I’m a big fan of the classic cheese pizza; it really lets you taste the goodness of the basic ingredients. The onion pizza is also delicious; the onions taste like they’ve been mildly caramelized. The crust is thin but only crispy on the crust, and if any cheese gets on the crust, then you’re in store for some heavenly stuff. The sauce has a not-too-sweet, concentrated tomato flavor that isn’t too overwhelming, and it combines with the slightly sharp cheese to yield something that can only be described as magical. But it doesn’t stop there — this pizza reheats really, really well so be sure to take home the leftovers.

What’s impressive is that Riverview serves you some incredible stuff without emptying your wallet. Most pizzas are around $6.70 and are individual size. For about $10 you can have a filling, delicious meal and a beer. When people say that Riverview is cheap, what they really mean is that they got a good deal there. The pizza is far from cheap; the ingredients are good quality — it’s a steal, really.

If you go, don’t let my gushing give you unrealistic expectations, as people often do when they’ve been recommended to go somewhere. Riverview Restaurant is not gourmet – it’s good, simple pizza done oh so right. Don’t miss an opportunity  to dine there if you’re in the area!

(Riverview Restaurant photo from Cooking 4 The Week blog)

Stephanie’s on Newbury – A Review

Restaurant: Stephanie’s on Newbury

Location: 190 Newbury Street, Boston, MA

Menu: “Afternoon Fare” – a limited lunch menu.

Ambience: Classy, but more casual at lunch.

Price Range: average $16 entrees, $10 cocktails with the option of $36 pitchers

Meal: Grilled Cheese with Fries – 5.0/5      Drink: Patio Painkiller  – 4.75/5

Vegetarian Friendly: 4.0/5       Pescetarian Friendly: 5.0/5

Overall Experience: 5.0/5

On a warm Sunday afternoon in Boston, my friends and I had  a relaxing lunch at Stephanie’s on Newbury. The sun was shining non-threateningly and the air was crisp, so we went with the outdoor seating. The outdoor dining area was filled with tables yet didn’t feel overcrowded. Best of all, we could experience the bustle of Newbury Street while still feeling removed from it — it was a pleasant combination of immersion and separation.

While deciding on our meals, we ordered drinks. Betsy ordered a glass of rosé wine, and Katie and I couldn’t resist a Patio Painkiller, which consisted of Bacardi Rock Coconut rum, pineapple, coconut and orange topped with nutmeg. Don’t let the tough name fool you, though — our drinks tasted like light piña coladas. Every flavor that went into our Patio Painkillers was mild and didn’t out-compete the other; the drinks were creamy but not heavy, and fruity enough to be refreshing. The texture was amazing — not greasy and not watery, but sufficiently velvety and smooth. My only critique is that the Painkiller could have been a tad stronger (to make those liquid calories worth it!)

For my plate, I decided to go with a classic: grilled cheese. While it’s easy to make a simple burger or sandwich, restaurants have the added pressure of making them special in some way. For this reason I enjoy trying basic dishes before exploring more adventurous ones. Stephanie’s makes its grilled cheese sandwich with cheddar, goat cheese, avocado, and tomato on brioche, and serves it with fries and a pickle. My mouth was watering before I even saw my plate! Now, ordinarily I’m not a big fan of fries, but I kid you not when I say that Stephanie’s had the most heavenly fries to ever enter my mouth.  They were slightly crisp, an even pale yellow, and best of all, buttery and airy. These fries were seriously light and didn’t make you feel as though you chugged a glass of vegetable oil upon consuming them — it was addicting! My grilled cheese was equally divine. The bread was buttery and toasty and the avocado and goat cheese combined in a delicate creaminess between melted cheddar and tomatoes. The gooey cheddar allowed the texture of the filling to feel less like cream cheese and the tomatoes added a freshness that counter-balanced the richness. My plate was pure perfection, all for $13.

Furthermore, I applaud the idea of an afternoon menu, which was essentially a limited lunch menu consisting mostly of soup, salads and sandwiches. Though there were less items to choose from, the selection wasn’t any less tempting. There were numerous vegetarian options (on both the lunch and afternoon menus, multiple vegetarian dishes were listed under each section), plus ample pescetarian and meaty choices. In addition, the Stephanie’s service was speedy and attentive, and the wait staff kindly let my friends and me linger to order more drinks and chat after we ate.

I strongly recommend Stephanie’s if your budget allows it! Going at lunch is a good way to get the full experience on a smaller tab.

(Stephanie’s patio photo from Pop.Bop.Shop. blog)

Pink Pasta

If there’s one food I can’t get enough of, it’s pasta. Whether it be fresh or dry, cold or warm, I love my pasta any and every way. I love how dough can be turned into long strands of spaghetti, chewy bites of gnocchi, or folded over an endless combination of fillings to make ravioli. I love how some of my favorite ingredients — garlic, basil, tomatoes, mushrooms, and cheese — go into enticing sauces that lure you from yards away, and each one of them pairs best with a specific type of noodle in happy macaroni matrimony. Hell, I love sauces in general, so naturally pasta is high on my list. I think about pasta so often that once in high school I signed my name “Paula Pasta” on an assignment (it’s close to Paula Costa, right?).

While I’m certainly not picky when it comes to pasta, I’m a sucker for cream sauces. Because bold flavors can be muted in cream sauces, they can sometimes be tricky. But my Pink Pasta is seasoning made easy — by combining a ready-made sauce with some garlic, onions, cream and greens, you’ll have a brilliant and easy meal on your hands!

My father used to make a similar dish for me while I was home. When I got back to college my sophomore year and had a kitchen for the first time, I tried to replicate that very plate. What I ended up with was nothing like my dad’s cooking, but it was undoubtedly  delicious! For the first time, I served my friends a meal I could proudly say came out of my kitchen. That certainly wouldn’t be the last time I made Pink Pasta, though. A recipe so easy and enjoyable would be replicated often, especially when I had many mouths to feed. This dish has been a success every time I’ve made it, and I’m often asked to make it again. So when you want mouth-watering pasta that you can’t get anywhere else, give this recipe a try! And keep those running shoes close, because you may not be able to stop yourself from eating seconds…or thirds. Enjoy!

Paula’s Pink Pasta

1-2 tbsp extra virgin olive oil
1/2 medium onion, diced
4-6 small cloves garlic (2-3 large cloves, or equivalent), minced
26oz jar of your favorite simple tomato sauce — you will use 1/3-1/2 of this (I always go with the Trader Joe’s Tomato Basil Marinara)
1/2 pint heavy whipping cream (I recommend Horizon Organic – if you don’t use the entire pint, it lasts longer in your fridge)
1/2 of one 16oz bag of dry linguine or spaghetti
1/2 of one 6oz bag of baby arugula or baby spinach (optional)
1/4 cup grated parmesan cheese, plus more for serving
Red pepper flakes (optional)
Salt & pepper to taste

Makes roughly 3 servings; double the recipe for a larger crowd. 

 

 

 

Cooking Instructions

Bring a large pot of salted water to a boil, then add 1/2 packet of linguine or spaghetti and cook 7-9 minutes; drain when done. As the water is boiling and the pasta is cooking, prepare the pink sauce.

Pink sauce: heat ~1tbsp of olive on medium high in a large, nonstick pot or pan (the deeper the better, or sauce sauce may not fit). Add garlic and sauté until it begins to get golden — do not let it brown — about 1-2 minutes. Add onions and another splash of olive oil (up to ~1 tbsp); cook until translucent (TIP: slightly overcooked onions are better than slightly undercooked onions; really let them become soft) — about 5+ minutes. Add 1/2 pint of heavy cream and bring to a light boil; lower to a simmer, stirring often. Maintain the simmer, stirring when the cream bubbles, until the cream has cooked down a little  — about 3-5 minutes. Pepper the cream slightly and stir; add a dash of red flakes if heat is desired. Add 1/3-1/2 jar of tomato sauce; slowly mix the sauce into the cream. Once the sauce is homogeneous, raise the heat to medium high if it’s not there already; add 1/2 bag of arugula or spinach. Don’t be alarmed if it looks like too many greens because they will cook down significantly. Cook until greens cook down and are just incorporated in sauce, stirring constantly. Add 1/4 cup parmesan cheese and mix into sauce. NOTE: the sauce usually doesn’t need any additional salt added to it because the premade tomato sauce and Parmesan cheese add enough salt. Remove from heat, and combine cooked pasta and pink sauce in a large pot. Mix until sauce and pasta are fully integrated. Serve yourself a big plate, topping it off with grated Parmesan cheese, and enjoy!

Note: when you’re cooking the sauce, let your eyes and nose be your guides! The important thing is that the sauce ends in the desired consistency and the ingredients have cooked sufficiently. Let the suggested times keep you on track of the process, but try to judge for yourself when certain steps have been completed based on appearance, taste and smell. Don’t be shy if you have any questions about this recipe!

OMNOM is back!

It’s been a long, LONG time since OMNOMdotcom  has gotten any lovin’. While I’ve been a neglectful blogger, I haven’t even come close to neglecting cooking. In between tests, papers, and plentiful stress, I tested new recipes and tweaked old ones, stuffing my face all the while. Sophomore year was about getting the basics down and learning how to turn raw ingredients into a meal in general; I was new to the kitchen and had a lot to learn. But this year was about expanding my skills; it was about perfecting and taking on more challenging recipes. New ingredients such as shrimp were on the menu, and old ones, like aborio rice, were taken to new levels. In this past school year I discovered which meals should be done away with and which should shared with all the world! And so I bring you my Junior Year Portfolio. Get ready to drool, get ready for some personal time with your kitchen, and most importantly, get ready to NOM! OMNOM is back to enlighten eaters everywhere!

Some things to come:

 

 

 
 

Keep posted to learn how to make the derishous dishes shown above 🙂

With love,
PC

Moroccan-Inspired Vegetable Stew Over Couscous

It was a busy school week in DC when the itching that prefaces a food craving began. The start of the school year brings with it separation, for suddenly everyone is running off to a class or job during various times of the day. This isolation is heightened by the fact that most people are studying or working on something different; even when friends unite, each person’s unique interests, and therefore curriculum, sets him/her apart. My itch was therefore a desire for togetherness and comfort; my craving came out of this desire for comfort, specifically comforting foods and scents.

So I began craving one of my favorite comfort foods: couscous. When I think comfort food, I don’t go the usual fatty, deep-fried route — comfort foods should be comforting and clogged arteries don’t exactly bring comfort to mind. Instead I opt for warm, soft foods with spicy, “cozy” smells such as nutmeg, cinnamon and curry. Thanks to gojee.com I found the perfect combination of comforting and cozy: A Moroccan Chickpea Stew served over Couscous. My plan was to make a delicious stew and have a good ol’ fashioned sit-down dinner with my friends 🙂

Because of other cravings, mainly one for cannellini beans, I decided to stray a bit from the Moroccan Stew recipe. Recipes don’t always have to be followed to a T — they can also guide you in the direction you wish to go in. I knew I wanted a soupy something over coucous and had specific ingredients in mind, so instead of replicating the recipe, I merely “borrowed” it: I borrowed the amount of veggies and spices to use but used a different variety of veggies and left out some spices. I replaced the garbanzo beans with cannellini beans and sweet potato with an Idaho potato, left out the ginger, turmeric, and cabbage, and added peas, carrots, zucchini and curry to the mix.

My spin on a Moroccan stew was a success – you should test it too! Your kitchen will fill with the smell of enticing aromatics – garlic and onion, to be exact – from the second you start cooking and once you add the cumin, curry and cinnamon you’ll feel as though you are submersed in a pool of deliciousness. This stew is particularly colorful, which means you’re getting a variety of nutrients in every bite, and is also loaded with fiber because of all the different vegetables in it. There’s comfort in every bite, and it’s comfort you can feel good about 🙂

     

     

[Recipe inspired by the Moroccan Chickpea Stew recipe on foodwhine.com]

Moroccan-Inspired Vegetable Stew

5+ tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
1 large russet potato, peel and chopped

1 zucchini, chopped

1/2 cup carrots, chopped
1 cup frozen peas
1 red pepper, diced
1 can cannellini beans
1 can diced tomatoes (I recommend San Marzano)
1 tsp curry
1-1/2 tsp cumin
½ tsp cinnamon

1/4 tsp dried basil
1/2 tsp salt, separated
1/2 tsp pepper
2 cups vegetable broth

3 T butter & additional ½ tsp salt separated (for couscous)
2 cups whole wheat couscous

Serves 6

In a large pot (for ease of mind, use non-stick), heat oil and add onions, garlic, potato, and zucchini. Cook until tender (10-15 minutes), then add red pepper, cannellini beans, carrots, tomatoes, and spices. Cook for another 5 minutes. Add frozen peas and broth and bring to boil. Reduce heat and simmer covered on medium heat for 15 minutes. Uncover pot and simmer on medium heat for 15 minutes. Test a piece of potato; when it is tender and the stew has cooked down a it is ready for serving! Serve on top of cooked couscous (follow recipe that is on the box for best results, making adjustments for a 2 cup preparation). Enjoy! 🙂

Rosemary & Garlic Focaccia

Is there anything better than freshly baked bread? Okay, there are some things, but a very limited amount.

Pão de Sal

Growing up in a big, small-town in Minas Gerais, Brasil I learned to appreciate bread at an early age. Everyday a delivery boy from a nearby bakery would bring oven-fresh pão de sal, an airy bread with a hard crust that is similar to French bread, to my grandmother’s door. I lived with my extended family like many Brazilians tend to do, and so breakfast was a gathering between aunts, uncles, parents, grandparents and children. Our toasty pão de sal would be eaten with butter or queijo mineiro, my state’s official cheese, and a steaming cup of heavily sugared black coffee. All this bread would be had at our first meal or later during our café da tarde, the Brazilian equivalent for an afternoon tea time (only coffee is served, of course); the bread contained no preservatives, so we only bought what we could consume in a day. I took it for granted that bakeries were so abundant and frequented in my town, just as I took it for granted that I could get homy country cakes from local farms on any given day. I was spoiled by fresh, local baked goods and didn’t even know it.

Fast forward several years and I’m living in the US of A where the closest “bakeries” to me are Dunkin Donuts and Panera Bread. While both my parents are phenomenal cooks, neither ever got into baking and so when I got serious about cooking, I decided I’d have to do my fair share of it.  Thus far I’ve baked scones, cupcakes, cookies, custards, etc, but nothing compares to the goodness of freshly baked bread.

This  summer  I  gave  my  father  the  Bread  Bible  knowing  I’d  be  the  one  doing  all  the  recipe-testing.  Inside  this  book  was  something  just  waiting  to  be  found  by  me:  the  focaccia  bread  recipe. Focaccia  is  a  flat  Italian  yeast

My Garlic & Rosemary Focaccia – pure gold!

bread that is made with olive oil and can be infused with some of my favorite ingredients, such as garlic, rosemary, basil, olives, sun dried tomatoes and thyme alike. While this bread is great for making sandwiches or paninis, it is tastiest fresh-out-the-oven when it can then be dipped in even more olive oil or tomato-based sauces. If you’re having a dinner party, this is definitely something to impress your guests with before or alongside a meal; why buy bread when you can make it then take all the credit for its deliciousness yourself?

The recipe I’m providing has been adapted from the Bread Bible into a one-loaf serving. I had never baked bread before this recipe and had low expectations for myself, but my family adored the focaccia and ate every inch and every crumb of it! All the flavors combined in harmony; no single one out-shined the others. Test it yourself and let me know how it turns out!

Rosemary & Garlic Focaccia

Ingredients:
1/4 oz yeast
1/2 cup warm water
2 T extra virgin olive oil, plus additional for later
2 cups unbleached white bread flour
3/4 tsp salt
1 tsp chopped fresh rosemary
1 tsp garlic powder
1/2 tsp dried thyme

For topping:
2 T extra virgin olive oil
3 small/medium garlic cloves, chopped
1 tsp fresh rosemary

Directions primarily from the bread bible. Estimated  total work time: ~3 hours (but you have 2 hours of it rising to work on other things!).

Dough – before rising

1) Lightly oil round cake tins or pizza pans. In a bowl, cream the yeast with 2 T warm water, then stir in the remaining water. Stir in the olive oil.

2) Sift the flour and salt together into a large bowl and make a well in the center. Pour the yeast mixture into the well in the center of the flour and mix to a soft dough.

3) Turn out the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with lightly oiled clear film or a large, lightly oiled polythene bag (I used a plastic bag and puffed it up so I wouldn’t need to oil it) , and leave to rise, in a warm place, for about 1–1-1/2 hours, or until the dough has doubled in bulk (let it rise for at least an hour).

4) Combine the chopped rosemary, thyme and garlic powder. Put the dough on a lightly floured surface. Gently knead in the rosemary, thyme and garlic powder mixture (this may be sticky, so disperse it on the dough before kneading it in). Poke the remaining individual rosemary sprigs into the dough. Shape the dough into a ball, roll out into a 10in circle and place in the prepared tins – or – shape dough into a ball, place in the prepared tin and gently pat out the dough into a 10in circle (I did the latter and it was fine).

5) Cover and leave to rise in a warm place for about 30 minutes. Uncover, and using and using your fingertips, poke the dough to make deep dimples over the entire surface. Cover again and leave to rise until doubled in bulk (at least 15 minutes).

Dough – dressed after final rising

6) Meanwhile, preheat the oven the oven to 400 degrees F (200 degrees C). Before putting dough into the oven, drizzle olive oil over it and sprinkle it with the chopped garlic and rosemary. Bake for 15-20 minutes, or until the top is golden (check on it after 15 minutes just to be safe). Immediately remove the focaccia from the tins and transfer them elsewhere to cool. After it has cooled, drizzle more olive oil on top. This is best served warm! Enjoy 🙂

Immune Boosters Recipe Index – Feed Your Immune System Part 2

When it comes to getting proper nutrition, I refer to some general guidelines: Eat several fruits and veggies a day; get calcium; get protein; get iron; eat fresh & non-processed ingredients; and limit saturated fats (as you can see, I don’t need to remind myself to eat carbs because they are always [too] abundant in my diet). My end goal is simple: Giving my body the raw ingredients it needs to function at its best.

Sometimes our nutrition goal is more specific, like say, feeding your immune system ;). My previous post mentions fruits and veggies that are rich in vitamin C and beta carotene, two antioxidants that keep your immune system at peak performance. But knowing which raw ingredients to choose from isn’t enough; sometimes it takes an extra step for us to eat them: Having certain dishes in mind. I’ve taken that extra step by creating an Immune Boosters Recipe Index. Now you’ll not only know what produce to choose for your immune health, but you’ll have numerous recipes to refer to as well.

Remember: Eating well does NOT mean having to eat bland and boring foods – it’s quite the contrary. Use your nutrition goals to explore non-conventional dishes! Why eat carrots plain when you can turn them into a curry soup or zest them with lime & jalapeño? Why have plain spinach when you can put it atop mussels or inside a Greek pie? Think outside the box – you can prepare your immune boosters creatively at every part of a meal. Instead of having fruit by itself you can add it to salad, turn it into dessert, or make a cocktail with it (whoever thinks that healthy foods can’t be fun has clearly never tried a Watermelon Mojito).

So go on and explore the Wonderful World of Immune Boosters and if you taste anything delicious along your journey, report back to me 🙂

Fruit & Drank

  

Watermelon Mojito             Blood Orange Mimosa        Heirloom Bloody Mary

  

Tropical Mango Sorbet    Kiwi Strawberry Ice-pops    Papaya Strawberry Smoothie

  

Watermelon, Tomato & Feta Salad   Passionfruit Tropical Salad   Avacado, Mango & Pineapple Salad

Tasty Soup Recipes

  

Classic Tomato              Noodle,Kale & White Beans  Curried Carrot w/ Cilantro

 

Tortellini, Spinach & Tomato       Broccoli-Cheddar        Butternut Squash

Appetizers 

                      

Spinach & Parmesan Mussels  Spinach, Feta & Sun-Dried Tomato Phyllo Triangles

                      

Greek Spinach & Feta Pie                Polenta Stuffed Tomatoes

Entrees

  

Butternut Squash Ravioli  Palak Paneer  Swiss Chard, Sweet Potato & Feta Tart

  

Bourbon Sweet Potato & Apple Casserole Butternut Squash Risotto Linguine w/ Roasted Red Peppers, Tomatoes & Toasted Breadcrumbs

Side Dishes Gallore

  

Broccoli & Cauliflower Sauté Carrots w/ Jalapeño, Lime & Cilantro Sautéed Collard Ribbons

  

Sweet & Spicy Roasted Veggies Brussel Sprouts w/ Mushrooms & Cream Oven Sweet Potato Fries

(Photos from Fine Cooking, Food Network & Sarah’s Cucina Bella)

Feed your immune system (Part I)

When I got home, I noticed that I was feeling sluggish. My friends weren’t surprised since most of them think that I am perpetually sleep deprived, so I took their advice and rested more. On my second day home I went for a run and my breathing was more labored than usual — what I thought was the fault of my [lack of] pacing. Next, my nose became congested and my eyes watery, but I and all those around me blamed my cat allergies. Oh, but how wrong we all were…

When the allergy medicine wasn’t cutting it and my throat and lungs began to hurt, I had to admit that, yes, I was indeed sick with what was probably a common cold. Pity that I got sick on my first week of vacation, but thank the Finals Gods that  I was healthy during exams!

I’ve prepared a brief nutrition lesson so that you can avoid getting sick before the summer season. Today we explore the roles that vitamin C, zinc, and beta carotene play in our immune system.

Vitamin C

We all know that vitamin C is a powerful immune booster, but did you ever ask yourself why? According to askdrsears.com: Vitamin C increases the production of infection-fighting white blood cells and antibodies and increases levels of interferon, the antibody that coats cell surfaces, preventing the entry of viruses. Vitamin C reduces the risk of cardiovascular disease by raising levels of HDL (good) cholesterol while lowering blood pressure and interfering with the process by which fat is converted to plaque in the arteries. As an added perk, persons whose diets are higher in vitamin C have lower rates of colon, prostate, and breast cancer.

Fruits high in vitamin C: 

Vegetables high in vitamin C:

Zinc

Zinc increases the production and also the fighting power of white blood cells that fight infection. It also increases killer cells that fight against cancer and helps white cells release more antibodies. Zinc supplements have been shown to slow the growth of cancer.

Zinc increases the number of infection-fighting T-cells, especially in elderly people who are often deficient in zinc, and whose immune system often weakens with age. The anti-infection hype around zinc is controversial. A word of caution: too much zinc in the form of supplements (more than 75 milligrams a day) can inhibit immune function. It’s safest to stick to getting zinc from your diet and aim for 15 to 25 milligrams a day.(askdrsears.com)

My mother swears by Zicam Cold Remedy Oral Mist. This remedy includes zinc and helps reduce cold symptoms and the duration of colds. I do believe that this product has helped me recover from a cold faster; the best time to use it is when you first feel a cold coming on. Let me tell you a secret: The generic CVS Zinc Oral Spray Cold Remedy saves you a few bucks while working just as well (I’ve tried them both). It has been said that zinc nasal sprays can damage your ability to smell, and some people experience nausea from zinc lozenges, so the oral spray seems to be the best way to take a zinc supplement.

Link to zinc rich foods.

Beta Carotene

Beta carotene increases the number of infection-fighting cells, natural killer cells, and helper T-cells, as well as being a powerful antioxidant that mops up excess free radicals that accelerate aging. Like the other “big three” antioxidants, vitamins C and E, it reduces the risk of cardiovascular disease by interfering with how the fats and cholesterol in the bloodstream oxidize to form arterial plaques. Studies have shown that beta carotene can lower the risk of cardiovascular disease, especially strokes and heart attacks. Beta carotene also protects against cancer by stimulating the immune cells called macrophages to produce tumor necrosis factor, which kills cancer cells. It has also been shown that beta carotene supplements can increase the production of T-cell lymphocytes and natural killer cells and can enhance the ability of the natural killer cells to attack cancer cells.

The body converts beta carotene to vitamin A, which itself has anticancer properties and immune-boosting functions. But too much vitamin A can be toxic to the body, so it’s better to get extra beta carotene from foods and let the body naturally regulate how much of this precursor is converted to the immune-fighting vitamin A. (askdrsears.com)

Vegetables high in beta carotene:

So whether it’s winter, spring, summer or fall, keep in mind the vitamins and minerals that boost immunity, as well as the foods they’re found in. Eat these foods to prevent getting sick, but also consider having them when you’re ill to give your immune system some extra fighting power.