The Merry Christmas

Dear Bloggers,
        The Christmas the was a lonely one this year. Christmas Eve was wonderful spending time with all of my family and getting to make this delicious fried chicken. However the following day I took my parents to the airport to leave for Italy on Christmas day and was very saddened. This blog is fixing to be short and sweet to get to the point. My family had waited all year to have this fried chicken and I finally made it for Christmas Eve and they said they loved it. It is quite a simple dish and I plated it with asparagus, salad and oven baked potatoes with a honey mustard dressing that I made. The evening went quickly after opening up presents and reminiscing on childhood memories. Although the Christmas tree was small and not close to a real one, it still made me feel like there was some Christmas presence in the air. This fried chicken I must say is unbeatable. Not even KFC can come close to it. It's so crispy and so perfectly seasoned that makes no other fried chicken quite as delicious. Well, I'm off to go sew, but until next time stay healthy and happy cooking!

Asparagus Spaghetti Squash Orzo Salad

Dear Bloggers,
      So, is there a rule that I can only blog once per day? I've got one more blog for today before I show y'all the awesome fried chicken tomorrow! I began by boiling some water with red lentils in a pan, I then added a touch of Louisiana Hot Sauce. In a separate pot I boiled the orzo with salt. In the oven I carved out my spaghetti squash to remove the seeds, added 1/2 onions, salt, pepper, and full parsley leaves. It roasted on 375 for 30 minutes. It was cooked slightly through but not to the soggy point. I then added chopped asparagus to the lentils, chopped parsley, 1 fresh onion, 4 cloves of garlic, and the forked spaghetti squash. I lastly added in the orzo and a touch more of the Louisiana Hot Sauce. The hot sauce added the most perfect flavor that packed some heat but did not take over the dish. I then added some diced green onion to the top of the dish. This meal was not only surprisingly delicious, but it always was nutritious packing at least 8 grams of protein and 12 grams of fiber. So, tomorrow I'll see you again but happy cooking and stay healthy!

Fennel & Zucchini Pasta al Forno

Dear Bloggers,
         Let me give you the low-down. Recently, I have cooked 2 meals over the four days that I have been here. Tonight I believe I will be making another awesome fried chicken dish which I am pumped about. So, on Thursday night I decided to make some fennel zucchini pasta al forno. Quite easy and so delicious. I began by marinating some ground beef in some garlic, olive oil, 1 head of chopped fennel, thyme, and basil for 3 hours. I cut up 1 yellow and green zucchini into 1/8" rounds. I then let those marinate in olive oil, salt, and pepper for an equal amount of time. After I sauteed the ground beef/fennel mixture in a pan until fully cooked then I formed a roux with flour, cream, and a touch of butter. I then added some cooked bow tie pasta. Off of the heat, I added in the rounded zucchini and put it in an 8x12 dish, added some bread crumbs and butter to the top and cooked it on 350 for 30 minutes then broiled it for 3 minutes for a golden finish. Virtually, you could've added any vegetables to this dish and you also could've taken out the ground beef but the fennel is quite an added bonus of flavor. Hopefully you'll try this awesome dish. Until tomorrow, happy cooking and stay healthy!

2 Weeks of Freshly Cooked Love: Take 2

Dear Bloggers,
         As you may or may not know (since I have no followers), I started this blog for fun last year when I came home for Christmas to my family to cook 2 weeks of delicious food. This year I am back to do just that again. I will not be staying with my family the entire time because they will be flying to Italy. That's fine though, because I am still delighted to cook for myself and my dog. A few things have been flying in and out this year and one of them has been music. Whether or not I should pursue my true passion. If I do, do I go to school to do it or do I simply just go out there? It's been a struggle. I know that is best to do for my stability: get a job as a dietician and settle. Although I know that I will not be happy doing so because I do enjoy eating healthily, but not enough to dedicate my entire life to doing so. Anyways, I'll be home tomorrow which means that the blogs will begin shortly after that. Thank you for listening once again (if you really are reading this, thank you). Once more, happy cooking and stay healthy!

Fat, Sick, and Nearly Dead: An Analytical Approach

Dear Bloggers,
        I recently have acquired a great deal of knowledge from a particular food documentary titled, Fat, Sick, and Nearly Dead. This movie was very inspiring and also very informative about a new solution to weight loss and cleansing the body. A man from Australia speaks of the hardships he experiences with serious health risks and how he overcomes losing more than 100 pounds just by juicing. It was a miraculous film to see and not only did it inspire me, it got me thinking what that would do for me and how it could help my body. I'm not sure if you all know about my digestive problems that I have been having for the past 8-10 months, but it has been a struggle trying to find what triggers these issues and what will bring improvements. Thus far, I am still learning about what I can and cannot eat.
    After further research upon juice fasting, I began comprehending more and more about it and what I commonly thought, just as everyone, that fasting is bad for the body. In no way is it harmful for the body. In fact, it does much good for the gastrointestinal track and helping the colon clean itself out. Every American in their life will have some colon problem and have some type of colon work done in their lifetime based off of the diets we have in America. After recognizing that, I came to a comprehension that juicing and fasting, is a way to let my body realign and help my colon clean all of backed up materials out.
     Also, I recently came to find today a man that is very inspiring and talks about taking initiative to becoming healthier and taking care of your body. If you would visit his youtube channel and see all of the lovely advice he has to offer, it will do you very well. I hope that you are having a wonderful day and look into juicing, as it has changed my perspective on health. http://www.youtube.com/user/2ultramax?feature=watch Stay healthy and happy cooking!

150 Healthiest Foods on Earth

Dear Bloggers,
      I am unsure if I have informed all of you readers about my recent change in education. I have decided to pursue dietetics in hopes that somehow I can incorporate food and health into educating and helping the general American public. Currently, I have been reading so much of a particular book, 150 Healthiest Foods on Earth and the amount of unbiased information in this book is astounding. I have learned so much about vegetables, fruits, grains, fats, sugars, you name it. The main components that make up a human diet are omega 3 fatty acids, fiber, antioxidants, and the glycemic index (or primarily the glycemic load). I also learned from this book how nearly all foods work together to provide a well-ballanced nutrient rich diet. There is no miracle food out there that is going to provide everything you need in your diet. For example, when people are looking at weight loss, they approach it with the view that they must go on a diet until they lose the desired/recommended weight. However, the realistic approach that doesn't seem as painful is to simply make a permanent lifestyle change where they view it as adding more healthy foods, not taking away their preferred meal choices. Slowly, after incorporating more and more diverse foods with more nutrient density, the other foods with begin to dwindle down in their current diet.

If I may be honest, I of all people, do enjoy a good fried chicken (Chik Fil A) and french fries every once in a while. I have come to the point where I understand that by treating my body with respect and giving it the real fuel that it needs, it will perform better. From workouts, to studying in classes, to being in a better mood, to having more energy to do things that make me happy, eating healthy has allowed all of those things to happen. I would encourage all of you readers to purchase a copy of this book because it has honestly changed my entire perspective on healthy eating.

In fact, in one section of the book it quotes, "Let's put it this way: If you ate a great balance of foods from the 150 that make up the list of the healthiest foods on the planet, and you never touched a grain for the rest of your life, you wouldn't be missing anything nutritionally. The same cannot be said of the fruits, vegetables, eggs, oils, spics, meat, fish, and poultry" (Bowden 75). Who would've known that after all that talk of whole wheat bread, whole wheat pasta, brown rice, all of it, simply has no use in our diet. Compare jicama, with 1 cup you receive 70 calories and 7 grams of fiber to once slice of whole wheat bread, 140 calories for 4 grams of fiber. It's hard to completely understand the best choices, but after reading this book, it has become a lot clearer for me. You can purchase this book anywhere online, I would suggest amazon where I found it for $12 including shipping. If you are interested in learning anymore about the author, Jonny Bowden, visit his website here: http://www.jonnybowden.com/. Until next time stay healthy and happy cooking!

Whole Wheat Pita Bread

Dear Bloggers,
       It has been quite some while since I blogged and wrote about my wonderful cooking adventures. Recently, this past Saturday, I cooked up some mean pita bread. It was delicious and much, much different than the dry, flavorless pita bread you buy at your local supermarket. This pita bread was hearty and full of fresh flavor. I began by combining the frothy yeast with 3 cups of flour in a mixer, I then added 1 1/4 cups of additional water, until the mixer form a beautiful dough. I rolled the dough in a little flour and put it in a bowl to rise for 2 hours. After two hours, I split the dough into 8-9 medium size balls. I rolled them again in flour, thoroughly. I set them aside to proof for 15 minutes. I preheated my oven to 500 degrees. Yes, that is not a mistake, 500 degrees. In order to cook a pita and create that pocket, you have to have your oven at an incredibly high temperature to zap the dough with a bunch of steam that forms in the middle of the pocket to instantly cook it in 5-6 minutes. In Greece, the originally cook pita bread in brick ovens with 800+ degrees and they take about 2 minutes to cook up. Quite delicious. Anyhow, once you let the dough balls proof, you can roll them out in your pita size about 6x6 inches. Then place them, well floured onto a baking pan and bake for 5-6 minutes. Do not open the oven during this process, as you will ruin the steaming process that occurs for pita to be cooked. Once the pitas have reached a full round peak, remove them immediately and let cool before cutting. You can add whatever spices you desire to your pita bread, i added parsley, garlic, salt, and pepper. I also cut my pitas up into slices, added some coconut oil, and grape-seed oil to a bowl and brushed them over my pita slices. I then cooked them for 25-30 minutes on 250 degrees to make delicious, hearty pita chips. I most certainly enjoy eating my chips with some freshly made guacamole with lime. I hope you try making your own pita bread too, as it is easy, delicious, healthy, and fun! Until next time, stay healthy and happy cooking!

Gnocchi di Patate

Dear Bloggers,
     It was quite a lovely meal that I made last evening. Yes, I am posting this late and hopefully my apology is accepted. I made potato gnocchi with fresh focaccia bread. These gnocchi were super easy to make and honestly didn't take much time, just patience and care. The focaccia of course took hours, but that's because it's bread and we all know what goes into good bread. So I began with 3 pounds of cold, peeled, mashed russet potatoes, 2 cups of white flour (preferably 00 because it is finer and allows for a smoothers gnocchi), 1 cup of parmigiano reggiano (or 1/2 parmigiano and 1/2 peccorino romano), 1 teaspoon of nutmeg, and salt and pepper to taste. Once you combined the dry ingredients together in a mixer, add the potato and wait until it forms a smooth dough. At first, they will resist combining and then they will form a dough. Have patience and do not add water! Once the dough is done, roll the gnocchi into cigar shapes and cut strait down to form 1/2 inch pieces. Boil them in salted water & wait until the first one floats. Then, in a saucepan add olive oil, chili flakes, garlic, and basil and add the gnocchi straight from the boiling water with just a little starch water. Cook until golden brown, then serve with freshly grated parmigiano reggiano and basil. Super easy! Although, I wasn't impressed with the consistency that these gnocchi produced, they were not smooth, they were almost too rubbery. Next time I will add 1 egg and mix the dough much more carefully. That is key to making a perfect dough; loving it and kneading it until perfection. I hope that you are all having a wonderful summer and whatever it is you may be doing is bringing you peace and happiness. Until next time, from my new apartment, stay healthy and happy cooking!

The Last Before The Beginning

Dear Bloggers,
      I am writing you today with some exciting, yet sad news. Today I made my last meal in an actual beautiful kitchen, and in about 4 days, I will be cooking in my new apartment. Well, my home, but it will be hard because the kitchen is so small and I've been so spoiled working in a beautiful environment with granite counter tops, now I will be down-grading, but that certainly does not mean that any of the food will taste any lesser. So today, I made something so simple because I spent all day packing up Shelly (my car) and washing her, getting her all ready to travel to Tennessee tomorrow. Wow, I can't believe that it's actually tomorrow. Anyways, I quickly threw together something delicious and light because I little time. I cooked some orchiette then added 1 teaspoon of butter along with fresh basil. Light and simple and oh so delicious. Sometimes it's the simple things in life that taste the best, Well, as for the blogging, you guys will not be blessed with my writing for a few days. Seeing as I have no followers, this will not seem to affect anyone, haha. Wish me luck though & pray that nothing dangerous happens. I hope that we will arrive safely and happily. Well, until next time continue to stay healthy and happy cooking!

A Final Mexican Pleasure

Dear Bloggers,
     I've been dabbling into some fun delicious spanish meringue and salsa music. I guess that brought out the fire for my craving of some delicious mexican food. Today, of course I made a meal from those fresh fusilli that I made the other night. Although, I did not anticipate that I would make so little food. I boiled the fresh handmade fusilli for 5 minutes. In a pan I sautéed 1 chopped tomato, 1 fresh clove of diced garlic, olive oil, salt, pepper, 4 quartered Spanish olives, and basil. I added the fusilli and let it cook for 3 minutes. I ate it immediately to find absolute and pure satisfaction. Oh dear, it was very little, yet it was so yummy. From the first to the last bite, it made me truly appreciate homemade pasta and yes, it is work all of that extra work to have a fresh pasta.

     To satisfy that craving of Mexican food, we decided to head over to La Fiesta Taqueria and it was traditional Mexican food. Now that I will be moving to Tennessee permanently, the selection of fresh Mexican food is quite limited and living in California, I am spoiled to have all of those beautiful border hoppers share their cuisine with us. I ordered the Chile Verde and was more than perfectly satisfied. I was blown away by the intricate amount of flavors in the chile verde sauce and how perfectly everything on the plate went together. Sure it came with just a side of refried beans, rice, and guacamole. It was all of that I had missed because from being away from it that long, I realized how good it was. So I made some chile verde soft tacos and gobbled them up so quickly. If you are ever in Sacramento, be sure to go to this restaurant as it is delicious, authentic, and quite inexpensive. Anyways, have a peaceful night and continue to stay healthy and happy cooking!

Is She Italian or Russian?

Dear Bloggers,
       Now I am questioning what ethnicity I am seeing as I perfectly made Pirozhki for the first time. Yes, and they were so time consuming and quite easy. It wasn't just making the dough, then preparing the stuffing, then forming them. It was the tender loving care it took to make them taste amazing and fluffy inside.
        It all began with my first blog of the Russian diet and what composed it and why. There I stumbled upon this beautiful creation, the pirozhki. After carefully examining it and seeing different ways to cook the pirozhki I decided to make the traditional pirozhki which consist of ground beef, onion, and cabbage filling. I began by making the dough where I combined 1 package of yeast with 1 teaspoon of sugar, and 1/4 cup of 114 degree water. In a bowl to the side, I started with 2 cups of flour. In pyrex glass cup I heated up 1 cup of almond milk (original recipe calls for whole milk, but I'm lactose intolerant) with 1 teaspoon of honey. I whisked 2 eggs in a bowl with 2 teaspoons of salt and mixed the eggs with the milk. I added the milk and eggs to the flour and then added the yeast. Make sure that your milk mixture does not exceed 115 degrees as it will kill the yeast. Then I gradually added in more and more flour until a perfect dough was formed. I oiled the dough in a bowl and let it rise in the oven with the light on for 1 1/2 hour.

       While the dough was rising, I diced 1 yellow onion and put it in a saucepan with 2 teaspoons of olive oil and began to cook the onions, then added in 1 pound of ground turkey. I seasoned with 2 teaspoons of dill, salt, and pepper, and 1 teaspoon of ground turmeric. I put it aside in a bowl. In the same pan, I added some more olive oil and cooked down 1/2 chopped cabbage with salt and pepper, then added the cabbage to the ground turkey and onions. I then hard boiled 2 eggs and chopped them and added them to the turkey mixture in the bowl. Once the dough was done rising, I formed golf sized balls (makes approximately 30) and put them on baking sheets lined with flour. Then, I put them back into the oven to rise for another 30 minutes.

        Then I rolled out the individual balls into 3-4 inches in length and 5 inches in diameter. I filled them with the turkey mixture, 2 teaspoons at most, then lined the edges with egg to seal. I then folded the two edges in and placed them seam side down on a greased baking sheet. I painted egg wash onto the dough and salted them before I cooked them for 15 minutes on 400 degrees. They turned out beautifully and deliciously. I guess you could say I'm Russian secretly, haha. I served the pirozhki with a warmed spiced tomato soup. It was quite a yummy meal. Well, I hope you try this recipe and don't run away in fear, despite its time consumption of 4 hours. Yes, 4 hours, but it all paid off when they came out of the oven. The smell in the house is indescribable. Until next time, stay healthy and happy cooking!

Handmade Pasta from the Napolitan

Dear Bloggers,
      WOW! What a day! I cannot believe that I will driving to Tennessee this time next week and hopefully arriving around now. I just cannot believe it. Today I accomplished quite a goal, to successfully make handmade pasta. I made two types of pasta, le linguine and i fusilli lunghi. I simply began by creating a well with flour and 1 egg and slowly mixing the two together until a perfect dough was formed. After, I rolled it out into a thin long sheet. After, I folded the sheet into quarters and re-rolled it out. Once rolled thinly again to the size of the first long sheet, I folded it back up into sixths. I rerolled it for the final time until I maintained another long thin sheet. This process allows the pasta to be as smooth and elastic as possible. Yes, with a pasta roller it would have been a lot easier, but that's where the workout comes in by rolling it with a marble pastry roller. Fun! Once the thin sheet was rolled out, I cut the edges to make them all even and folded it long ways to create a roll with multiple sheets. In between each sheet I added a good amount of flour to prevent the pasta from sticking while cutting. I simply ran my knife along the roll of pasta and cut them in 1/8th dices, then pulled them all apart and laid them out to dry. These are the linguine. If you want to create i fusilli lunghi, simply take the linguine and wrap them around a pencil and press the ends in on each other then lay out on a cutting board to dry.

           So simple and so delicious! This pasta looks beautiful and will make an excellent meal later on. After today, I know what I'm going to do for the rest of my summer, master pasta and bread making because after that, I know my skills will improve tremendously. Well until next time, I hope you continue to stay healthy and happy cooking!

Roasted Spaghetti Squash & Mixed Beans Quinoa

Dear Bloggers,
       Come aveva la tua giornata? Hopefully your day was just as wonderful as mine as well. I volunteered some time to help my step ma in her classroom and clean up, grade papers, organize papers, and just enjoy the presence of seventh graders once again. It was fun and and entertaining as one kid in her sixth period class was attempting to flirt ridiculously and trying to get my attention while I was grading papers. It was great and adorable. Anyhow, I got back and decided to cook up a meal with so much heartiness and nutritional value because I hadn't eaten much throughout the day.
       I cleaned up a spaghetti squash by cutting it into thirds and removing the seeds and excess pulp. I placed them into a ceramic dish with a 2 inch water bath and decorated the squash with olive oil, salt, pepper, red onion slices, and fresh parsley. I roasted them on 400 for 35 minutes until almost fully done. You do not want the squash to be overcooked and too tender at this point because it will be cooked additionally with the quinoa. In a saucepan, at the same time, I cooked 32 oz of chicken stock with mixed beans (whichever you like) fresh sage, and pepper until done. When the squash was finished, I removed it from the oven and began forking it until all of the squash was clean from the peel. In a pan, I added 1 teaspoon of olive oil with 2 roughly chopped tomato, and a half finely diced red onion. I added 1 1/3 cups of quinoa with 2 cups of water and let simmer on low. After adding the squash to the quinoa, tomatoes, and onions, I added the beans and 2 leaves of sage then let cook on low, covered for 40 minutes. I removed it from the heat and served it immediately with a leaf of fresh sage.

      This meal was outstanding in flavor and health benefits. Quinoa is the only grain known to man that is  classified as a protein because it contains 8 of the essential amino acids. In addition, the squash we added incorporates a significantly high amount of fiber and omega 3 fatty acids. YES! So, you simply cannot turn away from this dish when it tastes this spectacular and fuels your body with so much nutrition. Well, maybe you'll stop reading this now and get to cooking this recipe! Until next time, lovelies, stay healthy and happy cooking!

Radiatori Alla Carbonara

Dear Bloggers,
       Ok, I've been quite a typical Italian Californian and have spent the first 4 hours of my day tanning and relaxing by the pool. Although, it would have been more majestic by the ocean. Anyways, I got back from tanning and thought, well I have to make a meal today for my readers because tonight we are taking my step mother out for a mother's day dinner. I was thinking ok, pasta alla carbonara; delicious and nutritious. So I was looking around the pantry and saw radiatori which are beautiful spiral pasta with such a hearty bite, so I was like, what the hell, we'll modify. I began by cooking the pasta for 8 minutes until al dente, then in a saucepan I melted 2 tablespoons of butter and added the pasta and a little of the pasta water once cooked. I let it cook for 3-5 minutes to let all of the butter incorporate flavor into the radiatori. Then, on the side I mixed one egg, 1 clove of garlic, salt, pepper, basil, and parmigiano reggiano. I took the pasta off the heat and added the egg mixture and stirred it all together until well incorporated. You have to make sure the pasta is off the flame when adding the eggs or you will end up with fried egg bits in your pasta and that is not part of the dish. I plated the pasta with more fresh parmigiano reggiano and 2 sprigs of basil. Such a yummy dish for lunch that added carbohydrates to your day and still allows you plenty of time to burn them off throughout your busy day. Well, until next time, I hope you enjoy this recipe and stay healthy and happy cooking!

Le Pizzette di Napoli

Dear Bloggers,
        Today I was inspired to make some delicious pizza and make them far from the traditional Napolitan pizzette. I decided in the beginning of the day to make a quinoa dish with squash, tomatoes, and zucchini, however, I didn't have all of the ingredients. Thus, I improvised and made pizza, haha. I began by making the pizza dough with 2 1/2 cups of sifted flour, 1/2 cup of water, salt, 1/4 cup of olive oil, and the active yeast. I formed the dough and let it rise for an hour and forty five minutes. Then, I placed them in the pans and let them rise for an additional hour. I mixed up some leftover ricotta with spinach, salt, pepper, and a smidgen of rosemary and decorated my first pizza with the mixture. I added some sliced tomatoes to the top and drizzled it with olive oil. For the second pizza, I placed a thin layer of mozzarella cheese, then thinly sliced potatoes with salt, pepper, and rosemary. I drizzled it with olive oil and topped it with a few sprigs of fresh basil. I baked them for 15 minutes on 390 degrees. It was such a simple meal, delicious, beautiful, however, I would say that they could've been better. I wasn't too impressed by the dough. I had high expectations of how the dough could've turned out. Next time what I will do is bake the focaccia bread from the previous recipe and then dress them and let them cook for an additional 10 minutes to allow that beautiful rise in the bread which was absent this time around. Anyways, give these recipes a try and see how you like them yourselves. Until next time, stay healthy and happy cooking!

Fusilli Con Ricotta e Bruschetta

Dear Bloggers,
        Ahhhh the fresh fragrance of basil picked straight from the garden and fresh vine ripened tomatoes with fresh garlic, soothes my soul. Today I wanted to head North and compliment them on they're white pasta. You may not be aware, but within every different region of Italy, food changes and is known specifically for its location. In northern Italy, they cook with a lot of cream sauces, white sauces, and greens. In the south they cook a lot of red sauces, a lot of seafood, and tend to use more olive oil opposed to butter. Fusilli con ricotta is a classic dish eaten predominantly among the northerners, however, we in the south do enjoy this meal sporadically.
          Now that you have some education on the background of this dish, let me discuss how I cooked it. I began by cooking the pasta for 8 minutes, until al dente. On the side, I combined

ricotta with diced spinach, garlic, olive oil, chili flakes, and salt and pepper to taste. I also cut up some fresh whole wheat bread and dressed it with olive oil and garlic. I toasted it in the oven until perfectly golden brown. For the bruschetta, I chopped some tomatoes, basil, salt, and pepper. Once the pasta was cooked, I added it to a pan with the ricotta and spinach and let cook for 10 minutes until well incorporated. Once the bread was done, I topped it off with the tomatoes and basil and served it immediately. So simple and so beautiful. The most satisfying part of tonight was cutting into the basil leaves and knowing that summer was just in bloom. Until next time my readers, stay healthy and of course, happy cooking!

Freshwater Lemon Sole with Yams and Asparagus

Dear Bloggers,
         Ok, I'm not gonna sugar-coat this and beat around the bush, I've had just a not so hot day. Everything that could've gone wrong did and I  suppose that I felt like the world was working against me. However, this meal didn't go wrong and I simply cannot complain because my mouth was so happy when I took a bite into my food. I began with wild caught sole fish and marinated the sole with olive oil, lemon pepper, lemon juice and it's grind, dill weed, thyme, and parsley in the fridge for 20 minutes. I cooked it in the oven on 375 degrees for 15-20 minute in a pyrex dish filled with 1 inch of water. I placed the sole in foil and topped it with two slices of lemon and closed the foil around the fish like a pocket. On the side, I cooked up some asparagus with olive oil, salt, pepper, chili flakes, and oregano in a pan. I cleaned the asparagus ends by peeling off a thin layer from the bottom and slicing them diagonally to ensure they cooked evenly with the entire asparagus. In another pan with tablespoons of olive oil, I diced up some rounds from a peeled yam and seasoned the yam dry with lemon juice, salt, pepper, parsley, and garlic powder. I then browned the yams in the pan for 15 minutes until perfectly cooked. I plated the sole on top of the asparagus with a fun decoration of yams to the side. Simple dish with phenomenal flavor and excellent nutritional value; I could not have been happier with this meal. Until next time, stay healthy and happy cooking.

At Last, True Satisfaction

Dear Bloggers,
      Today I accomplished yet another high goal I set for myself, preparing focaccia bread that was absolutely delicious. I of course prepared a meal this evening, however my eyes were set on the focaccia and how amazing it turned out. Now, as well all know, bread making is an art and you have to be gentle, patient, and kind when kneading and rising. You really have to grow a bond with your bread or you truly will not have a beautiful work of art. This evening I prepared some season-steamed artichokes with a side of lentil split pea orzo. To make the artichokes, I began by cutting off the stem to the room of the artichoke, to create a flat surface. Then I chopped off the top leaves and trimmed the sharp edges along the remainder of the artichoke. I cleaned out the inside by removing the florets and prickly leaves. I drizzled them with olive oil and added some garlic, salt, pepper, and thyme and let them simmer on med-low for 25 minutes. On the side, I added split peas, lentils, water, salt, pepper, and thyme to a pot and let the legumes simmer on med-low for 35 minutes. Then I added 1 cup of orzo to the legumes and let it cook an additional 45 minutes. I added some flour to thicken the mixture and plated it as a bed underneath the artichoke. To the top of the artichoke, I added a dollop of basil garlic butter.

         Now to the focaccia! As I blogged about earlier, there is a recipe regarding the focaccia a few blogs below. After following her directions perfectly, my focaccia came out much more crunchy and moist than any that I could've ever purchased at a supermarket. You could add anything to this focaccia, but it's buttery flaky flavor that the olive oil adds just makes this bread stupendous. The little  pockets of love, and the buttery center, and the beautiful crunch when you bite into this bread. You could top it off with some bruschetta, insalata caprese, or even some pesto. Anything, and serve it as an appetizer. I have not a complaint in the world about this bread because it makes your mouth water. Anyways, I hope I've tantalized your taste buds enough for one night, until next time, stay healthy and happy cooking!

A Little Tabbouleh Touch

Dear Bloggers,
            What a beautiful day it has been; so relaxing and smooth. I accomplished a huge goal today, I ran 5 miles in 47:30 minutes and could not have felt more proud. I also picked up some small things for my professional section of my closet, so now I will be prepared for more business meetings within my new major. Today the subject is Tabbouleh and its magical effect on the human body. Tabbouleh is made with a few simple ingredients: 1 cup of water, 1/2 cup of bulgar, 1/4 cup lemon juice, 2 tblsp olive oil, 1/2 tsp minced garlic, salt and pepper to taste, 1 cup flat leaf parsley, 1 cup curly leaf parsley, 1/4 cup chopped mint, 2 diced tomatoes, 1 cucumber diced, and 4 scallions diced. First you begin by soaking the bulgar in a bowl. Then you add all of the following ingredients to the bulgar and stir until perfectly combined. Refrigerate with plastic wrap over the bowl and serve after 3-4 hours of chilling. It is delicious and is so healthy for you. A hearty grain packed with all of those yummy veggies. You simply cannot go wrong with this dish, but before you make it, make sure you truly love parsley, because tabbouleh is dedicated to honoring parsley and all its glory. Until next time my dear, stay healthy and happy cooking!

El Cinco De Mayo!

Dear Bloggers,
          Feliz cinco de Mayo! I don't speak Spanish well at all, just Italian, but today it's special because MEXICO WON THE WAR BETWEEN FRANCE IN 1862! Yea, so we have to celebrate, being in California, because we love our immigrants. So today, I decided that it would be lovely to accompany my father's fiance in cooking some homemade pork enchiladas, fresh salsa and chips, and some Mexican seasoned asparagus; I had to add some healthiness to this meal. I first began by seasoning a cut of pork shoulder in 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of cayenne pepper, 1 teaspoon of paprika, and 1 teaspoon of red chili flakes. I added 2 teaspoons of olive oil to the bottom of a dutch oven and let it heat up. One heated, I braised the pork shoulder until beautiful golden brown, about 5-8 minutes. Once fully braised, I added 32 oz of chicken stock (which ideally would've been pork stock, but I had none), 2 handfuls of cilantro (stems and all, because they were going to be removed), 2 small yellow onions, quartered, 4 small tomatoes, quartered, and 2 teaspoons of oregano. I put the lid on the dutch oven and let it cook on the stove on med-low for 4 hours, or until perfectly cooked. Once done, I pulled it out and put it on a plate, covered with foil (so all of the juices would remain inside) and let it cool for about 30 minutes. Once done, I simply began shredding the pork with my hands; which you could also do with a fork.
       Then took a container of chili verde that I bought from Trader Joe's and emptied half of it into an 8x10 pyrex dish and dipped the whole wheat tortillas in it and filled them with the shredded pork and some grated cheddar and monterey jack cheese. I repeated this process until the pyrex dish was loaded with enchiladas. After I poured the remainder of chili verde on top and added some more shredded cheese. I put it in the oven covered with foil at 350 degrees for 15 minutes, then removed the foil and cooked for 5 minutes.
         On the side, I fried up some quartered corn tortillas to make chips. I also made some salsa with 4 diced tomatoes, 1/2 diced red onion, 1/2 cup diced cilantro, 1/4 cup diced jalapenos, 1 tablespoon of fresh lime & 1 teaspoon of lime zest, 1 teaspoon of olive oil, and salt and pepper to taste.
        To make this meal slightly healthier, I cooked up some asparagus in a skillet with 1 teaspoon of olive oil, 1/2 teaspoon of oregano, 1/4 teaspoon cumin, 1/2 teaspoon paprika, and salt and pepper to taste. I added some water to add a tender texture. Overall, this meal was absolutely delicious and the margarita I made on the side with 2 cups of strawberries, 3/4 cup tequila, 1/2 cup orange juice, 1 tablespoon of lime juice, and 1 cup of ice, just completed the meal. Well cheers! Give this recipe a try because it simply was delicious! Until next time, stay healthy and happy cooking!

And She Scores Again

Dear Bloggers,
        Today started off horribly when I headed over to Gold's Gym to get in a solid workout and was told that I couldn't workout if I didn't have an interest in becoming a member because I lived in Tennessee. I didn't feel very welcome. Along with all the stress of having to pack all of my stuff in preparation for my move, I guess I was just having a slightly unstable morning. As I moved along the day, I made the protein bars that I had recently blogged about and speaking honestly, they were so much healthier and better tasting than any protein bar you can buy at the supermarket. If you are interested in making it, see the blog below. So, tonight am I sitting, relaxing, sipping on this white wine and reflecting the delicious Seafood Couscous Paella that I made tonight. Originally the recipe called for saffron and fennel seeds, however I tried to make it work without those essential ingredients and substituted them for a dash of curry powder and paprika. Yes, just for the color. I began by sautéing 1 diced onion in 2 teaspoons of olive oil. After 3 minutes on medium heat, I added dill, pepper, curry powder, paprika, and thyme. One cooked, I added 1/4 cup of vegetable broth with 1 chopped tomato. I let it cook and then added 1 cup of water to 1 cup of couscous and poured it into the pan. After simmering for 2 minutes, I added the shrimp and continued to keep it covered. After 5 minutes, I turned the heat off and served it immediately. It was absolutely astounding! The flavors all combined so beautifully and the shrimp was cooked so perfectly. As well all know, shrimp can overcook within a matter of 30-1 minute. What a sensitive little crawfish. Haha, but anyways! I hope you try this recipe. Until next time stay healthy and happy cooking!

Ravioli Piccanti Con Polpette Al Sugo

Dear Bloggers,
           Good evening! How has your day been? Mine has been quite marvelous, thank you. I watched a reasonable amount of Food Network today and yes, that included At Home with Giada De Laurentiis. I also was able to purchase an exceptional amount of items for my new apartment, including major furniture items, which honestly, made me feel so much better from Ikea. I found a beautiful dining room table and some miniature chairs (they're not the nicest, but they certainly provide a place to sit). Let's get down to business though and discuss the Ravioli Arrabiati Con Polpette Al Sugo. Yes, I just said angry ravioli with meatballs and marinara sauce. I began by making my meatballs with ground beef, 1 egg, bread crumbs, parsley, basil, salt, pepper, thyme, oregano, onion, and parmigiano reggiano. I popped them into a 1/4 inch olive oil pan and cooked them until perfectly done. In a pot on the side, I poured in a simple basil and tomato sauce and dropped the meatballs into the sauce once they were cooked. Separately, I boiled salted water in a pot and let the ravioli cook until perfectly tender. With the remainder of olive oil from the meatballs, I combined paprika, red chili flakes, fresh garlic, basil, and chili powder. Once the mixture had heated up, I added the ravioli, allowing a slight amount of the ravioli water to enter the oil mixture. I cooked the ravioli until perfectly golden. I plated the ravioli with two meatballs on the side and some tomato sauce. Super easy and one of the most amazing dishes I have ever made. I promise. After seeing Giada make something similar to mine (she used 2 sticks of butter, which I simply could not bring myself to do), I think mine couldn't even compare to hers. On the other hand, this dish was absolutely astounding and is still lingering on my tongue. As for you, give this a try and in the meantime, stay healthy and happy cooking!

The Most Loving Protein Bars

Dear Bloggers,

      I became quite a happy camper when I discovered this video on youtube: http://youtu.be/Dv-LcIC5gtc . A protein bar packed with all natural ingredients, no processed sugars, and overall, completely delicious. I really enjoyed this video because he provided so much information about the bar he created and the ingredients that went into it and why each one was important to the composition of the bar. The dry ingredients are: 2 cups of oatmeal, 1 cup of whey protein powder, 1/4 cup of almonds (peanuts are an option as well, however, almonds have a more dense protein), 1/4 cup of dried cranberries, and 1 tablespoon of cinnamon. Mix all of the dry ingredients until well combined. Then add in the wet ingredients in a separate bowl, 1/4 cup organic peanut butter (or almond butter which is higher in protein), 1/4 agave nectar (or unpasteurized honey), 1/4 cup almond milk (or organic soy milk), 1/4 cup unsweetened apple sauce, 1/4 cup of 70% or darker dark chocolate, and 1 teaspoon of vanilla extract. Pop this mixture into the microwave on high for 30 seconds or until chocolate is completely melted. Stir the mixture and add to the dry ingredients. Once the mixture is formed, line an 8x8 Pyrex dish or Tupperware with wax paper and firmly press the mixture until flat. Refrigerate for 20-30 minutes or until solid. Remove it from the wax paper onto a cutting board and cut into 8 bars, or smaller if preferred. I suggest you give these protein bars a try because they look delicious and are most certainly the healthiest option when finished with a workout or you simply need a snack to keep you satisfied. Until next time, keep healthy and happy cooking!

Minnesota Wild Rice Soup

Dear Bloggers,
        What a day... I'm actually blogging about an experience that I had a few days ago in the cafeteria.   I came to find, before eating my Minnesota wild rice soup with a bed of salad greens, that the cafeteria was infested with water bugs. Not only have these water bugs been evading the walls of the cafeteria while dining, they have been living in the ceilings and kitchens of this cafeteria the entire year and there's nothing they can do to get rid of them.
       This is not exactly where I want to be eating my food. Since the beginning of the school year there have been so many things about the Belmont Cafeteria that have driven me up the wall. For one thing, we as students are required to have a meal plan and pay $4,800 for 8 months of food. This food does not include any fresh produce at all, minor frozen broccoli, string beans, and carrots are the only vegetables available. However, these aren't provided on a daily basis. There are so many things that I could complain about regarding the cafeteria and the options provided, but that's never going to change. Only about 20% of the $4,800 we pay goes towards the cafeteria. The rest is dispersed into our tuition costs. What the hell?
    Nonetheless, this soup was absolutely splendid and packed with a hearty punch. Even though the cafeteria does not have a clean environment and does not supplement students with a proper balanced diet, I found this soup and just couldn't deny that it was tasty. Although the cafeteria does not make any fresh foods, and I mean that, everything that they cook comes from boxes, I found an excellent recipe for Minnesota Wild Rice Soup here, that sounds delicious. http://www.pastryaffair.com/blog/2011/1/16/savory-sundays-minnesota-wild-rice-soup.html . So maybe if you're intrigued by this recipe, give it a shot. I will definitely attempt to incorporate this recipe into my cook book. Until next time, stay healthy and happy cooking!

Focaccia Alla Genovese

Dear Bloggers,
    Good afternoon, I hope you are all having a mighty fine day and that all has gone smoothly. I have been basking in Italian all weekend and speaking and thinking and speaking and thinking only in Italian. I am slowly forgetting how to write in English. Along the way of the production of my cook book, I decided that it was absolutely necessary to have a strictly Italian recipes section. Thus, I came upon Focaccia Alla Genovese. Focaccia Alla Genovese has its origins in Genoa, Italy and is special because of the extra virgine olive oil that is added to the bread to give it the golden color and delicious bite. It truly is one of the most simple, yet most delicious breads.

         Simply put, this bread is killer and will knock you out with just one bite. The inside is crunchy, the outside is crunchy, you just can't get a better side dish to your past or meat, or vegetables. I found this recipe through Giallo Zafferano, http://ricette.giallozafferano.it/Focaccia-fugassa-alla-genovese.html. Please head there right now, and even if you don't understand Italian, watch the video and I promise you will know how to make the bread, despite what she is talking about. I have plans to absolutely master bread making in my new apartment that will be moving into exactly 30 days from today. Oh how I am excited!

Nonetheless, I know that this is a fantastic recipe and I hope that you too, will try it. Find an English recipe, but at the least, watch the video so that you can learn some of the Italian technique behind the bread.
   

The Post About Love

Dear Bloggers,
         Today I am addressing an issue other than food, which is off topic from my 2 Weeks of Freshly Cooked Love, but here it goes. What is this thing we call "love?" How is it that it can take a person from being so completely empty to full of joy and passion. It's such a mystery to me. Though the days keep wandering by and the moments of my life present themselves carefree and full of love, I still am missing such a deep part of myself. One of which, I hope to find in someone else. Though it  is easy for me to write these words and express them in such depth, I can never seem to find the words to speak. How is it that we as human beings were made for one person, and one person only in this entire world? How are we expected to find them? I don't know what love is and I don't know who I will find it within, but I do know is I'm longing to find it.

            There is simply no explanation to what love is, yet people seem to know just by simply feeling it inside. I hope to one day find that and share it with someone for the rest of my life, but I can't say that I know it's going to happen because I'm still patiently waiting. Half way between here and there, I know the distance isn't as far as it seems. Love, by definition: a profoundly tender, passionate affection for another person. Until I know, and until you too can see, stay open-minded and happy cooking.

Dorm Food=Pain to the Heart

Dear Bloggers,
   I have been struggling with fresh food and obtaining good quality while being trapped in this so called "home" I live in on campus. A dorm, where we are expected to consume the highly processed, unhealhy options that the cafeteria provides us with. Along this journey, I have to come find the challenge to be one that might even be impossible. When you have a microwave and a refrigerator, one where the freezer does not work, having fresh food available is quite a struggle. So, I recently adapted a wonderful, delicious snack that is packed with protein and a heavy pack of monounsaturated fats. You guessed it! I bought some  brown rice cakes from Trader Joe's, along with roasted almond butter, and honey. I put them all together and was basically floating on cloud nine. Putting it to my lips, and tasting it in my mouth, I could've sworn I was eating a Reeses Peanut Butter Cup. But I wasn't!

I came to find that I was exceptionally pleased, because after eating two, I legitimately felt like I had eaten something with substantial value and was satisfied. Had I have eaten a reeses peanut butter cup, I would've eaten most likely, 10. As we can see in this picture, back when I used to eat sugar, I thoroughly enjoyed processed sugars. However, the feeling of satisfaction that real food brings, just makes me so happy inside. I don't think I'll ever turn back to eating processed sugars again. It's easy to make this snack, so give a shot and let me know, if it satisfies that craving of sugar. Until next time, stay healthy and happy cooking!

A Minor Russian Inspiration

Dear Bloggers,

I am writing to you today with a new inspiration, Russian food. I know very little about their culture and the foods that are staples to their diets, however, after reading up on it, I am more educated. Traditional Russian food was mostly formed on the harsh winters that they would encounter. Their main focus would be carbohydrates, fats, and proteins to sustain the cold winter season. Not many of the traditional Russian dishes contain fresh fruit and vegetables. The five main aspects that form the traditional Russian cuisine are eggs, potatoes, meat (mostly beef), bread and butter. What I came to find about their culture is that they cook with pure simplicity and leave herbs out a lot of times. However, many popular foods include, cabbage, milk, sour cream, curds, mushrooms, lard, cucumbers, tomatoes, apples, berries, honey, sugar, salt, garlic, and onions.           

Borshch, which is a traditional beet soup, is one of the most famous Russian dishes. This soup is packed with vegetables and meat and has a kick of flavor that would go wonderfully with a dollop of fresh sour cream. Pirozhki are small pastries that can be filled with potatoes, meat, cabbage, or cheese. Blini are also served rolled with a variety of fillings from jam, to cheese, to onions, or even chocolate syrup. Blini are such an important part of Russian cuisineand are mostly found at a festival called Maslenitsa, which celebrates the beginning of spring. And of course, there is always vodka. How they are known for their fantastically made vodka. Although, I am not an avid consumer of hard liquor, turning down vodka from it's origins would be a sin. I hope I've helped you understand more about the Russian cuisine today. Have a good day and happy cooking

Caught Up in The Future

 Bloggers,
    I am still here to discuss food and it's impact it has on me. Although I have acquired absolutely no followers since my introduction to blogger.com in December, I have still decided to keep blogging because it is a way for me to speak my thoughts, thinking that someone is actually reading them. Today the topic is a food truck. I would love to start a food truck and sell gourmet, healthy, delicious sandwiches, at an affordable price for college students at my campus. I have already created a menu of delicious options for all consumers with dietary needs. All of the sandwiches served would be healthy and I would provide information about where the food came from and why it has integrity. You could almost say, it's similar to Chipotle in that sense. "Food with integrity." Well I just thought I'd pose this idea to all of you, none, and see what your response would be. I talked it over with my parents and they didn't exactly pick it up as being a fantastic idea. I read through this article, that it's been the big boom of 2011, http://www.entrepreneur.com/article/217941. So, why not, I think I should do it. It's not a major investment, but it's also one that would have to wait, seeing that I will be $20,000 in debt by the time I graduate with my BBA. Well, you can't live an unhappy life, so I have to follow my heart and know that somehow God will work in his mysterious to keep me safe, healthy, and happy through my journey. Until next time stay healthy and happy cooking.

Super Fruit Goiji

Dear Bloggers,
    I am here to report on the berry, goiji and the magically wonderful effects it has on the human body. Goiji berries have been used in Asian herbal medicine for over 5,000 years. The goiji berry is one of the most nutrient-rich foods on earth. It is the vegetarian form of protein, packed with essential amino acids, rich in vitamin A and vitamin C. They possess over 20 trace minerals and vitamins including zinc, iron, phosphorus, riboflavin (B2), vitamin E as well as carotenoids, including beta-carotene.
       Now speaking specifically about this brand, Navitas Naturals. The mission of Navitas Naturals is to provide premium organic superfoods that increase energy and enhance health. Their products are of the highest quality, sourced directly from farmers, cultivated sustainably and in accordance with fair trade practices. Navitas Naturals grows all of their organic protein superfoods such as another product, Maca in South America. Give these berries a try and give your body something that will give you something in return. Until next time, stay healthy and happy cooking!

The KitchenAid That Stole My Heart

Dear Bloggers,
     I am here to inform you of my amazing new investment that I made the other day and it arrived two days ago. I purchased this mixer on Ebay, which originally enlisted it as "highly used," but I found it to be in fantastic condition. Red, like the color of my kitchen and I know she will shine in any room that she's put in the near future. The stand mixer came equipped with a 4.5 quart stainless steel bowl and also comes with three paddles; a dough hook, flat beater, and a wire whip. Basically I am blogging to let you all know that there is no other mixer that compares to the phenomenal quality that KitchenAid has been creating and crafting to utter perfection for the past 50 years. With this KitchenAid, there are endless possibilities to creating everything home made. From ground beef, to fruit juice, to pastry dough. This thing can handle it. Of course, there are other higher end mixers, more professional quality that many chefs have as staples in their kitchens, because of the versatility of this machine. If you do not already own one of these and are an avid maniac, similar to me in the kitchen, then I strongly suggest you consider it in the future of your purchases. You will not be let down. Until next time, keep healthy and happy cooking!